Eating Healthy During The Summer: 3 Easy Steps

Jul 5, 2013

Eating healthy is hard enough all year. But the summer can be even harder -- especially for parents who work and still need to feed their kids.

Brittany McGilvray joined KRWG for a special web segment on healthy summer eating.

McGilvray, who will graduate NMSU in 2013 with a degree in human nutrition, has this advice and a recipe for Banana Nut Bread to share when it comes to eating healthy this summer:

3 Top Ideas to be Healthy

1.     Drink more water

- Cut out sugary beverages like juices, sweet tea and soft drinks.

- They can add hundreds of calories in a day without you even realizing you are consuming them.

- More than calories, the sugar contributes to the development of fat cells and dehydrates the body.

2.     Meal/ Snack Prep

- Use a weekend day to prepare meals and snacks for the entire week.

- Having food prepared at home prevents the idea of “stopping to grab something quick” because maybe youre tired from work or it was a long day or you just want to relax.

- Go straight home, put on some pajamas and warm up a home cooked meal ready to eat in minutes.

- You know what is in the food, you can prepare more healthily meals and you save money.

- Snack prep prevents going to the vending machine or the gas station to pick up a candy bar and a coke.

- Slice up some fruit and vegetable.

- Bake some muffins.

3.     Choose healthier food options

- You can still go out to eat.

- Choose a side salad instead of French Fries

- Choose steamed vegetables instead of mashed potatoes or chips

Banana Nut Bread

  • 3 eggs
  • 1 c sugar
  • 3 large very ripe bananas
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/3 cup unsweetened applesauce
  • ¼ cup vanilla protein powder (optional)
  • 1 cup nuts (optional)

Preheat oven to 350 degrees Fahrenheit. Mash bananas in bowl. Mix in eggs and sugar. Stir in dry ingredients a little at a time. Add in nuts. Pour into a greased bunt or loaf pan. (I use coconut oil to lightly grease my pan so the loaf comes out easily) and bake for 40-50 minutes.