War on Average

encouraging each other not to be satisfied with mediocre

Leave a comment

Black Bean Burgers—Two Different Recipes

beans 2

I created both of these black bean burgers out of necessity—no groceries and no time. So, these can be flexible recipes with the ingredients that you have. You may also want to add things that you happen to have in the house—or maybe you like onion in things more than we do. Make them your own, but these will hopefully help as a base.
The Vita-Mix burgers are less attractive for adults but easier for small children to eat. The chunky burgers are more attractive and the texture is more delicious, so it all depends on what you are looking for.  Enjoy!

We also do not serve these on buns. We serve with homemade guacamole, salsa, homemade “ranch”, or, in desperation, ketchup.

I don’t get my black beans from a can (though you can), I make them myself to save money and reduce the toxins from cans. I use this recipe to make the beans in a crock pot. Then I freeze the beans in 1 ½ c. portions in glass jars.


Vita-Mix Black Bean Burgers
1 ½ c. black beans
1/3 c. almond meal
½-1 zucchini
1 egg white
1 heaping TB of red pepper hummus
½ tsp baking powder
½ tsp salt
½ tsp cumin
½ tsp oregano
½ tsp basil
1 tsp garlic

Combine all ingredients in a Vita-Mix or food processor and blend fully.
Let sit for 20 min for flavor (if you have time for that on any given day J)
Preheat oven to 350
Make into patties on a greased baking sheet
Cook for 15-20 min




Chunky Black Bean Burgers
1 ½ c black beans
½-1 zucchini minced
1 c. almond meal
1 egg
½ tsp salt
½ tsp cumin
½ tsp oregano
1 tsp garlic

Combine all ingredients in a bowl
Form into patties
Plot into a oiled skillet (makes 5-6 patties)
Cook on high for 5 min each side or until golden brown

beans 1

beans 2

beans 3

Leave a comment

Flax Seed Cereal

I love cereal. LOVE it. But I don’t eat it. When I do splurge on a box of LIFE, it’s gone is 36 hours. I heard a health professional speak a few weeks ago and she suggested an alternative—a “cereal” made with flax seed. I was not so sure, because I do love cereal. But I made it, and it hit the spot! Aside from avoiding the wheat, gluten, sugar, processed stuff, etc, I got all the great benefits of ground flax seed. Here’s what I did: Take ½ cup of flax seeds (I purchase whole and grind myself because ground goes bad much more quickly) and grind in a coffee grinder. IMG_1864IMG_1865 Pour half in a bowl and save the other half in the fridge for tomorrow. Add some coconut flakes and a few pieces of dried fruit. Add your version of milk and presto! Surprisingly delicious cereal!

IMG_1867 IMG_1866

1 Comment

Half Dozen Uses For A Half Ton of Carrots

Have you ever bought that HUGE bag of carrots from Cost-Co or Sam’s Club, arrived home and suddenly be come overwhelmed with what to actually DO with all those carrots? That sinking feeling of doubt sets in telling you that even though you got such an awesome deal on organic carrots it might not have been such a great deal because you probably won’t use them all before half the bag goes bad. Well, here are some great ideas that might overcome the notion that it would take a village to finish all those carrots! These are the six ideas I put to use with my most recent monster bag of carrots I purchased. I saved the best for last so if you make it to that final and delicious option I’d love to hear what you think!



  1. Carrot sticks: Healthy snacks are so important. It is time consuming to chop carrot sticks for snacks if you cut them up separately each time you need them. When I do a bunch of them (skinned and tiny for my preschooler too) then they are done and ready for afternoon snacks and they keep for a long time when stored in an airtight container in the fridge. My preschooler likes to dip the raw carrots in sunflower butter and raisins.IMG_2096
  2. Baby carrot sticks: I also steam carrot sticks for my one-year-old because she loves to dip her carrots along with her sister, but carrots right out of the bag are a bit difficult for her to bite into. I skin and cut the carrot sticks, place them in my steamer and turn up the heat for twenty minutes. They end up being soft enough for her to bite but still crisp enough to dip in nut butter.IMG_2097
  3. Salad topping: I find salads are much easier to eat regularly when the “toppings” are already set to go. I shredded a whole bunch of carrots in the VitaMix and have it all set to top salads for the rest of the week.


  1. Morning Glory Muffins: I also use shredded carrots for two batches of one of our favorite muffin recipes.IMG_2104
  2. Soup stock: I save all the ends from the carrots that I would otherwise toss in the garbage for soup stock. It was one of Alysa’s great money-saving ideas she shared!
  3. Carrot Fries: With the last bunch of carrots I created a new side dish that went over well with the whole family. I skinned and chopped the carrots into small sticks, tossed them in olive oil, garlic powder, and a little sea salt. I cooked them at 350 for about 45 minutes. I served them with a great dinner of “breaded” zucchini, grilled chicken, and sautéed mushrooms (the last two prepared by my hubby).IMG_2101



Do you have any other great ideas for carrots?


Don’t forget to wash your carrots before you start cooking!



Healthy Changes: Slow Cooked, Not Microwaved       

I had so much fun last night hosting a conference call with women all over the country on tips and tricks to eating healthy. It’s been rewarding to share what I have learned over the past twelve years of pursuing a healthier life for my family. What I may not have mentioned yet on this blog is that I have not always known how to live a healthy lifestyle. When I got married in 2001, I only knew how to make spaghetti and meatballs. Literally. Ask my husband. That’s pretty much all we ate. Oh and bruschetta. I had become so proficient with anything that included noodles and tomato or pesto sauce that I could have been nominated as the “least Italian, Italian cook.” After a few months of weight gain and feeling pretty crummy, we knew we had to make a change. (Well, honestly, Ryan knew we had to make a change and suggested I learn how to steam some broccoli).

From that time on, Ryan and I have ventured, more slowly at some times than others, into health. As we have learned more and more we’ve made changes to our diets, our fitness, our home, and our supplementation as we continue (even now) to learn more. At other times it has been a slower process as we have worked to overcome bad habits from a lifetime before or gone through periods of trial and error to determine what kind of nutrition, exercise or lifestyle changes fit our life and biology best.

The other thing I have not shared here is that I don’t love to cook. (There’s a reason my default cooking mode was boiling noodles and stirring a can of sauce on the stovetop) I shared with my guests on the call last night that I often laugh that I have a blog with recipes on it. It’s pretty hilarious. So even learning how to cook and how to have fun with it—it is a process.

I want this platform at WarOnAverage.com to be inspiring to my guests who read it, not discouraging. Some change can be instant and other change HAS to be gradual. So, as you continue to see me talk about nutrition, food prep, and how my family eats please remember these things:

  1. My cooking career started with a cardboard box of penne & a powder that turned into pesto sauce.
  2. It took trial and error and more burnt and crispy broccoli than anyone should consume to teach myself how to cook vegetables.
  3. I spent my teen years living off box pasta, Market Day chicken patties and fast food.
  4. We did not make all the changes cold turkey, it’s been a gradual process.
  5. I do not love to cook.
  6. I cook a few times a week and then serve a lot of leftovers because I don’t have a ton of time.
  7. We eat really healthy 90% of the time (we have weekend cheat meals, we go out to eat with friends, we let our kids have ice cream and cake at their birthday parties). We strive for balance.
  8. If we ever have a meal at your home we will enjoy whatever is prepared and never expect others to cook anything special for us. We just eat a certain way at home, most days, and don’t stress about the rest.

As you explore your own ways to change your diet and live a healthier life, I hope these realities encourage you, that this process is doable—for anyone.


1 Comment

“Breaded” Zucchini

I am always sharing with people that the key to eating more vegetables is to find fun and delicious ways to prepare them. I mentioned this super-simple recipe to a friend the other day and wanted to share it with you. It’s a great side to add that can replace pasta or bread. Children like it and it can be dipped in a sauce of some kind (I love it in my homemade ranch).


What you need:
Zucchini (smaller zucchinis has more nutrients so pick small when you shop)
Almond Meal
Parmesan cheese or dairy free alternative (optional)
Garlic Powder
Eggs (or oil if you are egg-free)


What you do:
Cut the zucchini into wedges (we like them smaller)
Put two eggs, beaten, in a shallow bowl
Put  almond meal, Parmesan, and species in another shallow bowl
(should be 70% almond meal, 20% cheese and 10% spices–ish)
Zip zucchini in egg till covered then in mix till covered
Place on buttered or oiled cooking sheet
Bake for 30-35 min at 350.


 Of course I forgot to take a finished product picture but I will add it next time!



“Let food be thy medicine and medicine be thy food”

My dear friend Elisabeth and I were pregnant together with our first babies—my oldest and her daughter Alyce (a-leese) in this testimony. This story about how a new understanding of health and how God created our bodies brings so much joy to my heart. I was a pleasure to dialog with Elisabeth about the value of healthy food—in health but also how that relates to all of life. These stories are why I love what I do. These stories are the Shaklee Effect.



“Let food be thy medicine and medicine be thy food” –Hippocrates
Guest post by Elisabeth Enos








I’ll admit, in the area of health, I have lived a pretty blessed life. Up until my pregnancy, I had never been hospitalized. I have never broken a bone, had a food allergy, wasn’t stung by a bee until my early twenties, and have only had the flu a handful of times in my entire life.  So when I got the call from my doctor’s nurse regarding my 25 week ultrasound, (you know the one where they tell you whether you are having a boy or girl), I was stunned. Well, more like hysterical. Her voice still rings in my ear,

“Mrs. Enos, we have found something on your baby’s left kidney and we are going to ask that you make an appointment with a maternal fetal specialist.”

“What does that mean?!” I gulped between tears that came so fast, my throat hurt from lack of proper breathing.

“Honey, I’m sorry. I really don’t have any information other than that. But please know, sometimes these things can be false readings. That’s why you need to make the appointment.”

But her silver lining in my cloud of fear was nothing more than an illusion; something was wrong with my baby’s kidney and they couldn’t be sure what until she was born. So, every month, sometimes every two weeks, I trudged to the maternal fetal specialist’s office for another ultrasound just to monitor and make sure nothing else had gone awry. Thankfully, it didn’t. My precious daughter was born pretty quickly on a Tuesday morning at the end of April, and she came out with a beautiful Apgar score. All was right with the world.

She had a VCUG done the first day of life, which is where they catheterize you and place special ink in your body to monitor how the urine flows in and out of the kidneys and bladder. The diagnosis became clear: she had kidney reflux. This condition arises when the ureters, the tubes that attach from your kidney to your bladder, are curly versus straight. This causes urine to back up into the kidneys, which also can make some people more susceptible to urinary tract infections. And with reflux, a UTI is a big deal because now you have infected urine directly in a major organ, leading to a kidney infection.

Alyce had the worst possible case one can have. On a scale of one to five, with one being the least amount of reflux, Alyce was a five. Not even a day old, she was assigned a pediatric nephrologist that placed her on antibiotics for preventative measures, the thought being that if she did have bacteria in the urine, the antibiotic would kill it and lessen her chance of infection.

Until the age of three years and eight months, Alyce has taken a “preventative” antibiotic. Every. Single. Day. She has been assigned a pediatric nephrologist, urologist, gastroenterologist, and psychologist to monitor her condition. All this fuss over a birth defect that I was repeatedly told by the best of the best doctors care was “not life threatening.”

Could have fooled me.

So, I did what any mom would do. I took my daughter to her $500 doctor’s appointments that were always located in downtown Chicago at the heart of either rush hour or my daughter’s nap time, gave her medicine, and tried to feed her what I thought was a proper diet. I breast fed her for 15 months, gave her homemade baby food, and did my best to keep her away from germs.

It really wasn’t all that bad and I actually started to forget about the condition until she got her first UTI at 8 months. We had all contracted (accept for me, thank GOD!) a horrible stomach flu at Christmas that was quite debilitating. I just thought Alyce, being still an infant, was having a hard time getting over it. Really, the flu had turned into a UTI. She became lethargic and droopy, and when her urine output stopped, I finally rushed her to the ER and she was hospitalized for four days. We spent her first New Year’s in the hospital.

She received intravenous drugs and oral medication after we left to kill the bacteria. After she recovered, our urologist explained to me that since Alyce had been on antibiotics since birth, she had grown a resistance to amoxicillin, so now she needed to go on a “stronger” preventative antibiotic.

And so round and round we went. And she kept getting infections. UTI’s that required hospitalizations because the types of bacteria Alyce kept contracting were “mysteriously” pathogens that had built antibiotic resistance and needed harsher drugs. So we would stay in the hospital. Get more IV drugs. Take another oral medication. And then start back up on a preventative antibiotic.

In the meantime, Alyce’s diet had gone down the tubes. Listen, I am not a picky eater. I have always loved brussel sprouts, begged for more beets, and outside of boiled liver and onions, there is not a meal I won’t eat. But my daughter….she is the pickiest eater on the planet. She is a much better eater now, but to this day, broccoli will make her gag.

And then on top of it all, seeing your kid suffer tons of catheterizations, endless doctor’s appointments, too many trips to the ER to count, you kind of just want to make them happy. So if it was a particularly trying day and she wanted fries and chicken nuggets, why not?  I mean the esteemed children’s hospital we paid tens of thousands of dollars to, had a fast food joint located in their facility. They obviously shared the same feelings as I did, right?

But this poor eating led to laziness and negligence in our nutrition. To top it off, over the years I had developed into a germaphobe and basically couldn’t leave my house without a Lysol can. I will self-admit, I got so bad, I sanitized the hand sanitizer. Making eggs was like suiting up for open heart surgery; one drip of egg white on the floor and I practically put on a hazmat suit because I was so afraid Alyce would touch it and get some sort of infection that would lead to a UTI. And then we would be back in the hospital.

I avoided family. I avoided friends. I lived my life in a bubble. No, honestly, not even as happy as a bubble. It was a cage. A prison. A tormented life of fear over the next infection. When is it coming? When?!

And they did keep coming. One after the other. We would have months of good health here and there, which would help me calm done some, just to be replaced by seasons of illness. When we moved into our new home this past August, that’s when it really got crazy. Alyce didn’t have UTIs, but she was sick all the time. From August to early December of last year, she had four ear infections, croup, the flu, some sort of crazy throat infection, and finally, the worst UTI of her life. This UTI was odd because all her other ones were contracted from E. coli, which is usually the culprit behind all UTIs. This time though,it was a drug-resistant, mutated form of the common bacteria called pseudomonas. Pseudomonas is everywhere. It’s on you right now, it’s on your walls, it’s in our soil, it’s not that big of a deal. But this particular strain was a real nightmare and the only way to fix it was by giving her a potent antibiotic, so strong in fact, that the nurses told me it is commonly used for kids with cancer. She received this intravenously for 15 days, three times a day. She went home with the IV in her arm and I got to play nurse for two weeks, giving her medicine that took 45 minutes to administer. Me, taught by a nurse, of how to open the PIC line, give her saline solution, then the drugs, followed by a round of blood clot medicine.

It was incredible. An experience that I would find to be one of the worst, and also best times of my life. While still in the “worst” stage, I cried out to doctors, pleading with them to please tell me if there was anything I could do to prevent these infections. All answers were, “No. Give her the daily antibiotic.” There was a corrective surgery, but interestingly enough, Alyce didn’t qualify because of some other medical issues that could have caused major complications. My astute, highly sought after urologist even finally looked at me and said, “Guys, your daughter is really a mystery to me. She falls into the small percentage of cases where I don’t know what course of action to take next.”

Why, God? That is all my mind, my being, my heart could utter. It was not out of anger though. I promised Him a year ago, after going through so many seasons of being mad at Him, that I would never, no matter what trial he wanted me to endure, get mad at Him again. Never. So I pleaded, like a mother in labor, “please show me the way. Please show me the way.”

That’s the amazing thing about God’s Promises: He does show the way! He told me I needed to change Alyce’s nutrition and quick. I didn’t know how. But I knew He would show me. I contacted my friend Harper for information on Shaklee supplements. I knew her family enjoyed great health and that would be the start. She and her nutritionist discussed the importance of changes in diet and the value of nutrition and pointed me in the direction of supplements for Alyce like Alfalfa, an immune system support supplement called Nutriferon, and a kid’s fish oil chew for brain, eye, and immune health development (Mighty Smarts). I ordered them right away.

But there was more to the puzzle, more pieces to find. As I was sitting there feeding her another not so nutritious lunch, my husband “randomly” started reading to me an article on coconuts. It said that coconuts are antifungal, anti-parasitic, and basically go into the body and remove bacteria and viruses when consumed. I did a double take. ‘Are you serious? I never knew that!’ My mind started to churn; ‘what if Alyce ate coconut? Would that possible naturally kill the germs causing her UTIs and other illnesses? Is it as simple as feeding her the right foods?’

So I went on the hunt, devouring books, articles, documentaries, pod casts, anything I could find on boosting the immune system through food. And I learned about how the immune system actually works. Seriously, my faith in God never grew so large until I learned about what this complex personal army can do! It is an amazing function of our body that unfortunately has been untapped and beaten up by years of eating processed food, refined sugars, and bad meat.

Immediately, Alyce went off all refined sugars and eventually processed foods. She won’t eat greens or carrots, so I bought a juicer and juice heads of kale, carrots, green apples, and pomegranate seeds for a special super drink she consumes twice a day. We avoid foods that contain vegetable oils in their ingredients list as best we can, and do avoid ALL packaged food that contains soybean oils. We eat a lot of coconut in any shape or form: oil, shreds, flakes, water, milk, manna, etc. We replaced all white sugar with coconut sugar. We eat sprouted bread that contains no flour. We only eat organic produce and meats, and this summer, we are praying to be able to afford a service that delivers our produce, meat, and eggs straight from a local, organic farm in Illinois.

My philosophy with health is this—get as many nutrients as we can from our food, then “supplement” with supplements. Ideally, we should be eating a diet where we receive all our nutrients from food, but unfortunately, that is usually not the case. As much as we try, it is almost impossible to eat a perfect diet and our food supply is not what it used to be and our foods don’t contain the nutrients they used to. As much as I might try, getting Alyce to eat fish is impossible, so she gets fish oil. I give her the alfalfa supplements in her green juice that I make because it is just another boost of those phytonutrients that keep her immune system up and going.

And as for my daughter? She is a completely new child. She used to have fevers at least once a week. She was timid and anxious around children and usually cried at the few play dates I kept. She had tantrums every day, multiple times a day, and was addicted to sugar, fat, and oils. Today? Not a single fever, sniffle, bad night’s sleep since we changed her nutrition. Her attitude has changed, her speech improved, and she interacts well with other children. We are not in a cage; she can explore the world freely and will actually be starting preschool in a few weeks. You know, that germ filled place where kids sneeze in each other’s faces? Yeah.

But I am not afraid. God has shown me the grace and calling He has for us to live healthy, eating a whole foods, non-processed diet that He created! He did not create Bagel Dogs. Sorry rabbit, no more Trix at my house. But he did create dates, and delicious grains that allow me to make her a breakfast that not only keeps her healthy, but tastes better than Red 41 and high fructose corn syrup. I have lost weight, so has my husband, and I don’t count one single calorie. My husband’s sister who is 16 years old and lives with us, has had asthma her whole life. She doesn’t anymore. My allergies are almost completely gone and my brain is so alive, I actually have more time that I used to. Seriously. I don’t have to lament on the couch because I am worn out, anxious, and tired. I use that time to read, write, and help others change their eating habits. My marriage is happier. And honestly, I feel more connected to God because I am putting in my body the very things He created for us so we could be healthy and live out His Purpose.

I mean, after all, isn’t that what makes life worth living?  If you don’t eat right today, don’t fret. Just make changes NOW and not tomorrow. Seek out people who are living the healthy life. Ask questions and don’t stop until God brings you the answers. My family and I are not magical people. Anyone can enjoy this health, I truly believe that with all my heart.

Most importantly, God gave us this life to enjoy. What’s stopping you?

Thank you for reading my story.


Leave a comment

Phoebe’s Savory Brussels Sprouts

My sister, Phoebe sent me this recipe and I’ve added a few things as I made it myself a few times—including tonight. It’s great with anything, but tonight I made it with Venison Chili and Coconut Cauliflower Mashed Potatoes.


It’s a very savory dish, and delicious (but might be a turn off for those emotionally opposed to Brussels Sprout in general).

All you need is:
Brussels sprouts
Sea Salt
Garlic powder (optional)
Butter or oil

All you need to do:
Cut the bottoms off your Brussels sprouts and then cut them in half or quarters (remove any outside layers that are “icky-looking.”)


Heat a small pan on medium-high.  (I suggest a pan just big enough to fill with Brussel Sprouts but without leftover space)
Add a few tablespoons of  butter or oil and melt that down.
Add the Brussels sprout halves and throw a ½ tsp of sea salt and garlic powder on top.


Mix the Brussels sprouts around, then cover.


Every few minutes take the cover off and mix them around again.  If the pan gets too dry add another tab of butter/oil.  Continue to do this for 8-10 minutes or until cooked to your satisfaction. For softer vegetables, leave the top on until ready to serve.

The covered dish and the stirring in the pan create and combination of a roasted and steamed flavor.  Yum!


Leave a comment

Crock Pot Vegetable Soup in Beef Broth

Want a yummy, hearty soup for this cold weather? Try this one!


1 stalk celery chopped (save the ends!)IMG_1210
5-8 carrots chopped
2 zucchinis chopped*
1 yellow squash chopped
Fresh spinach
14-16 oz garbanzo beans (cooked or canned)
5-6 cups homemade beef broth (see below)–or other broth
1/2 tsp sea salt
1/4 tsp red pepper flakes
2 gloves garlic, minced

*The smaller zucchinis and yellow squash (looks like a yellow zucchini) have the most nutrients so stick with those

Simple Directions:
Put broth, carrots, celery and spices in the crock pot
Cook for 6 hours on low
Add zucchini, squash, spinach and garbanzo beans
Cook for 2 additional hours (or more for additional softness)
Even the littlest mouths enjoy!

Homemade Beef Broth/Homemade Italian Beef
To make homemade Italian Beef: Put a large, fatty, bone-in roast in the crock pot. Add generously: sea salt, garlic powder, oregano, and basil. Cook on low for 10 hours. Add 5-6 pepperchinis and cook for an additional 2-4 hours. If you forgot to put it in early in the morning, put on high to 2-3 hours to get it started.

After making Italian Beef with a fatty, bone-in roast, save the roast and extra fat (can be frozen for later). Place in crock pot and fill with water. Cook on low for 6-8 hours. Add additional sea salt and garlic powder if needed.


1 Comment

Easy Homemade Chicken Broth (Crock Pot)

IMG_1147 My Jewish grandmother would be so proud! No wasting here.

When your chopping veggies doing food prep, save the ends of the carrots and celery.

When you have a whole chicken, save the carcass.

If you don’t have them both at the same time, both can be frozen till you are ready.*

Place the veggies and carcass in the crock pot with garlic and salt. Fill the crock pot with water till full. Let sit on low for 6-8 hours. Then strain.

Measure in 1 or 2 cups and put in glass jars (leave room at the top) and store in freezer. Enjoy!

1 Comment

Healthy Snacks with the Girl Scouts

       Shaklee (43 of 45)

Over the weekend I had the privilege of sharing with a beautiful group of girl scouts the importance of healthy snacks and give them some great health snack ideas.

My amazing friend, Maggie (of Maggie Fortson Photography) joined me, along with my preschool daughter. Maggie has an art of capturing the beauty of each person and you will savor the sweet moments she captured. And my daughter adored being a part of the day with the older girls. She is all ready to be a Girl Scout herself in a few years.

Thank you, Girl Scouts, for letting me come and share with you!

Shaklee (6 of 45)

Below is what I shared with the girls, and I hope it is helpful to you as you look for healthy snack ideas!

Why Is a Healthy Snack Important?

Food gives us nutrients our bodies need to grow and energy we need to play! For active girls, snacks can be an important source of nutrients and energy. Do you know eating the right foods can also help you focus better in school?

Since what we eat matters so much, it’s important to pick snacks that will help us as we grow, play and learn! So how do we pick a healthy snack? Look for two key factors: protein and veggies (or fruit).

Shaklee (14 of 45)

Many people often get protein from meat, but there are lots of great sources of protein. Our bodies need protein to build our muscles, for energy, and for focus. Even a lot of grown up women don’t get enough protein and it affects their energy and focus. Starting good snack habits now will help you make good snacks choices as grown-ups too!

Vegetables are so important! Vegetables are the best source of nutrients for our bodies. They provide all kinds of vitamins to help us grow and stay healthy. Fruits are great and much better than other snacks, but vegetables are the best.

Shaklee (21 of 45)Shaklee (19 of 45)

So what are some ideas for snacks?

To make with your mom:
Peanut Butter Bites
(which we made together at the event)

Big Dippers:
Carrots dipped in Sunflower Butter
Celery in Peanut Butter
Apples in Almond Butter
Add raisins to any of these to add a yummy addition!
Mix and match for variety!
Broccoli, carrots, celery, zucchini or cucumber dipped in hummus or salad dressing
There are so many yummy flavors of hummus to try!

Shaklee (25 of 45)

Make your own trail mix with any of these items:Shaklee (13 of 45)
Protein: Cashews, almonds, pecans, sunflower seeds, walnuts
Dried Fruit: Raisins, dried cranberries, dried cherries, banana chips
Misc: Coconut flakes, dark chocolate bits

Dairy-based protein snacks:
String Cheese and Grapes
Cottage cheese with peaches

(Do you know that too much dairy can lead to congestion, mucus, and ear and sinus infections? Be careful not to do too many dairy-based snacks and avoid them when you have a cold)

The sweet Girl Scout found this helpful and I hope that you do too!

Shaklee (33 of 45)