Easy To Eat Well

3 Energy Boosting Foods to Start Off 2020

By: Jacqueline Gomes, RDN, MBA

Happy New Year! Energy boosting foods are rich in protein and complex carbohydrate; I refer to them as “power foods”!  The combination of these foods is digested slower so you can have fuel ready to go when you are!

  1. Nuts and nut butters are satisfying and rich in healthy fats, fiber and protein. Add Justin’s Almond butter to waffles, toast, apples or bananas for an energizing meal or snack.
  2. Low Fat yogurt – A tasty combination of protein and carbs, perfect for a quick snack on the run!
  3. Whole grains – The grain kernel contains the fiber, vitamins, and minerals that our bodies need to stay healthy.

 

Energy Boosting Activity

Staying consistently active is a great way to keep “energized.” Just a 30-minute program five times a week (or a 60-minute workout at least three times a week) is enough to improve your overall health and well-being.

Remember that staying physically active is a major factor in disease prevention! Exercise also works to build strength, enhance endurance and improve balance.

Tips:

  • Set small, measurable goals.
  • Schedule an exercise time that works for you.
  • Be consistent.
  • Exercise with a friend.
  • Tune into your favorite music while exercising to stay motivated!

For your own safety, always be sure to stretch and include a light warm-up and cool-down period before and after your exercise. Eat a high-protein and nutritious snack afterwards for muscle growth and tissue repair!

 


Almond Butter Berry-Banana Waffles 

a nut butter waffle with strawberry and banana

Prep: 5 minutes

Makes: 2 serving

Ingredients:

  • 2 Whole Grain Waffles
  • 2 Tablespoons Justin’s All-Natural Almond Butter
  • ¼ banana, sliced
  • 3 strawberries, sliced
  • Ground cinnamon (optional)

 

Directions:

  1. Toast waffles according to packing directions.
  2. Spread almond butter evenly over each waffles. Top with sliced bananas and strawberries. Sprinkle with ground cinnamon if desired.

Recipe & Image: Jacqueline Gomes, RDN, MBA

 

 

 

 

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