Thanksgiving may be over, but we’re still in the middle of prime food celebration season. Luckily, we can all learn some tasty tips from Emily at A Nutritionist Eats about how to find a healthy balance. (She aims to eat mostly fruits, vegetables, lean protein and “good” fats with the occasional cookie or plate of nachos). We asked Emily to share how she strikes that balance, what she likes to do to stay active and how she uses up Thanksgiving leftovers (recipe included!).
Favorite way to exercise: Spinning! I belong to a cycling and yoga studio and try to go three to four times a week. Yoga comes in at a close second, although I don’t do it nearly as much as I should.
Go-to fit snack: Lately my afternoon snack is an apple and string cheese. It satisfies my sweet and salty craving and contains protein and fiber to keep me satisfied until dinner.
Gym Bag Must-Have: I have a huge, stuffed gym bag. I really only use my bag if I’m working out in the morning which means I’ve gotten up early so I definitely need my under-eye cream!
5 things I can’t live without: Coffee, kale, cheese, the Internet and restaurants.
My biggest indulgence: Cheeseburger and fries—I love them!
For a simple recipe from Emily, click below.
“This chicken salad is delicious and perfect for busy lunches,” Emily says. Swap in turkey for the chicken if you still have some leftovers hanging out in the freezer!
- ¾ cup light mayonnaise
- ½ cup Greek yogurt
- salt, pepper, rosemary
- ½ cup finely diced celery (about 1 stalk)
- ½ cup finely diced apple (about 1 small)
- ½ cup chopped green onions (about 4)
- 4 cups shredded chicken (about 2 chicken breasts)
- Combine mayonnaise, yogurt and seasonings.
- Mix in celery, apple, green onion and chicken.
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