Eating Well with Help from Your Stanley
If your goal is to eat better this year, let Stanley help you out! Health starts at home – and when you pack your Classic Lunch Box with a delicious lunch and snacks, you can bring a tasty meal with you anywhere you go. Home-cooked meals can be a healthier option than those from restaurants as they typically contain lower amounts of sodium, saturated fat, and overall calories.
Here are a couple of nutritious recipes that pack great in our Food Jar to get you started:
Açaí Bowl | From Dietitian Joy Bauer
Colorful and antioxidant, fiber, and protein-rich, this homemade acai bowl is quicker (and cheaper) than standing in line at your favorite café. Add your favorite toppings, and take it with you throughout your day in your Food Jar.
Prep Time: 15 minutes
- 1 packet (4 oz) unsweetened acai berry puree (slightly thawed, broken in half or quarters for easier blending)
- ½ frozen banana (the riper the banana, the better), broken in half for easier blending
- 1 tbsp hemp protein powder (or your preferred protein powder)
- 1 tbsp cocoa powder
- 4 whole pitted dates (soak in hot water for about 15 minutes, then drain, for easier blending)
- 2 tbsp almond butter or peanut butter
- 3 to 4 tbsp vanilla almond milk (or your preferred milk)
- Heaping ½ cup frozen berry blend (any combo of blueberries, raspberries, blackberries, cherries)
- ½ cup ice cubes
- (Optional) fresh berries, toasted coconut, chopped nuts, pumpkin seeds, sunflower seeds, or granola for garnish
- Add the acai packet, banana, protein powder, cacao powder, soaked/drained dates, nut butter, and milk to your blender.
- Start at low speed and gradually increase to medium speed. Stop a few times and scrape down the sides of the blender so you incorporate the splattered ingredients.
- As the mix starts to become smooth, add in the frozen berries and ice cubes.
- Blend until thick and smooth (but not liquid).
- Pack in your Food Jar, add toppings of choice and enjoy!
Lentil Potato Stew | From KeyVion Nutrition
Pre Time: 10 minutes | Cook Time: 20 minutes
- 1 tbsp olive oil
- 1 cup lentils
- 2 cups frozen kale
- 1 medium russet potato (diced small)
- 3 small carrots (diced small)
- 1 small yellow onion
- 1 tsp garlic powder
- 1/2 tsp rubbed sage
- 3 tsp better than bouillon (chicken or vegetable broth) with 5 cups of water
- Black pepper to taste
- Heat oil in stock pot over medium heat. Add onions and sauté until translucent.
- Add water, 3 tsp of bouillon, garlic powder, sage and mix well.
- Add potatoes, carrots, and lentils. Bring to a rapid simmer then reduce to a low simmer. Cook for 10 minutes.
- Add frozen kale and cook for another 10 minutes on low.
- Pack in your Food Jar and enjoy!
Slow Cooker Apple Crisp | From Melissa Traub, Plant-Based Nutrition
An easy vegan and gluten-free apple crisp, this tasty dessert is lower in sugar than most crisps. Toss it into your slow cooker and top off the finished crisp with your favorite frozen dessert.
Prep Time: 20 mins | Cook Time: 2 hrs 30 mins
Dietitian Melissa Traub’s Slow Cooker Apple Crisp is a tasty, satisfying dish year-round! Using your favorite varietal of apples, and sweetened with maple syrup, this one is sure to please no matter where you adventure. Follow the recipe and cook via your slow cooker, then scoop into your Food Jar and enjoy!