Woohoo! It’s summer! You worked so hard to eat healthy and lose or manage weight during this school year, and the last thing you want to do is gain it all back over summer.
The benefits of eating healthy in college are the same, no matter where you are for those meals. It might even be MORE important to stay on track during your time off, because it’s much easier to fall out of routine during breaks from school.
You can follow a lot of the same healthy eating tips that you used during the school year. The best thing you can learn about food is that time off does not mean habit change.
BUT, if we’re being honest, we all know it can be harder to eat healthy on vacation. If you are traveling, you may be staying in a hotel or a vacation rental. These days you might save money getting a vacation rental instead of a hotel room, and then you have a kitchen to cook in!
Wherever you are staying, consider these tips:
Keep your focus on healthy, low carb foods. Store bought it totally fine! Want a chicken salad? Pick up the pre-cooked chicken breast strips, or even a pre-made salad. Just check the nutrition label on the back and steer away from high carb choices.
Buy lots of fresh herbs and use them to add flavor to all your food.
Take advantage of summer fruit and vegetables. They will be cheaper and taste fresh since they’re in season! Then when you want a sweet treat, go a little lighter on the ice cream and add some fruit to your bowl.
Craving pizza? Go for it! Just swap out traditional pizza dough with a cauliflower crust instead!
Need something fast? Make a grocery store run and grab a rotisserie chicken. Yum! Then use the left over chicken to make fajita bowls with quinoa or cauliflower rice and some chopped peppers and onions, or toss it another salad!
The options are endless (and delicious)! Looking for more recipe ideas for tasty, healthy meals while you are on vacation? Keep reading!
Summer Vacation Recipes
BANANA PANCAKES WITH PEANUT BUTTER
1 egg, large
1 Tbsp peanut butter
Whisk banana and eggs. Add in cinnamon.
Spray a non-stick pan with an oil spray
Add small amount of batter to pan, flip when you can easily slide turner under it
Make a sandwich with the PB or dip pieces of pancakes into the PB on the side
HUEVOS RANCHEROS SANS TORTILLA
2 egg, large
1/2 cup beans & legumes, cooked, black beans
1/3 cup cheese, crumbled, feta
2 Tbsp cilantro
1 tsp red pepper flakes
Pinch of salt
Spray pan with oil spray & turn to high heat
When pan is hot, crack in eggs, cook to desired consistency
Mix beans, feta, red pepper and cilantro as a side
EGG, FETA & SPINACH BOWL WITH CAULIFLOWER RICE
1 cup leafy greens, spinach, raw
2 eggs, large (you can use egg whites if you prefer)
1 cup veggies noodles/rice, cauliflower “rice”, raw
1 Tbsp cheese, Parmesan, grated
1/3 cup cheese, crumbled, feta
Spray pan with an oil spray. Turn burner to medium heat. Add in cauliflower rice. Stir fry until you see some browning. Add in Parmesan cheese and garlic salt. Remove from pan.
Spray pan again with oil spray and fry eggs
In a bowl combine eggs, cauliflower rice, feta, and spinach
TURKEY ROLL-UPS LUNCH
8 oz deli slices, turkey
4 oz cheese, sliced cheese, full fat/regular
4 cups snap peas
If slicing cheese from a block of cheese, see what oz is total cheese block & divide evenly to get 2 oz. You can also just use 2 string cheeses
Wrap turkey around cheese if you like
If making multiple servings, recommend only make for 2-3 days ahead of time to preserve freshness
ROASTED PEPPER & ZUCCHINI WITH CHICKEN AND TZATZIKI
2 Tbsp Tzatziki sauce
1 zucchini, medium
1 bell pepper, red
5 oz chicken breast, boneless, skinless, raw
Dash: basil, salt, oregano
Preheat oven to 400 degrees
Chop zucchini, bell pepper, and chicken into small pieces
Line baking sheet with tin foil and spray with an oil spray
Bake for 25 minutes, mix around ingredients with a wooden spoon midway through
Make sure chicken gets to 165 degrees – use an instant read meat thermometer (see a good one on the Key Products page!)
Dip into tzatziki sauce!
PIZZA & SALAD
frozen cauliflower crust pizza
2 cups lettuce, chopped
1 medium cucumber, diced
1 Tbsp light vinaigrette
Cook pizza according to package instructions and put half away for another meal
Toss lettuce and cucumber together for side salad