4 Recipes for Healthy Eating On-The-Go!


We know how hard it can be to balance work, family, and wellness when life gets busy, so we thought we’d help you out! Thanks to our friends Nourish, Move, Love and Fit Foodie Finds, we have a few tried and true recipes to share that can help you to stay healthy even on your busiest days. These recipes are equally as delicious as they are travel-friendly, making them the perfect go-to when heading to ModernWell for the day. Give them a try and let us know what you think!


Cashew Butter Energy Bites – Nourish, Move, Love

An easy, delicious, FREEZER-FRIENDLY snack: Cashew Butter Energy Bites! The whole family will love these on-the-go snacks, and they’re especially great for breastfeeding mamas!

Prep Time: 15 Minutes Total Time: 15 Minutes Servings: 30 bites


  • 1 c Pitted Medjool Dates {~15}, soaked
  • 2 c Rolled Oats
  • 1 c Cashew Butter, drippy {can substitute another nut butter or seed butter}
  • 1 tsp Vanilla Extract
  • Sea Salt to Taste
  • Optional: ½ c chocolate chips {I prefer to make ½ batch without chocolate chips + ½ batch with}


  1. Remove pits from dates and soak in lukewarm water for about 10 minutes to soften.
  2. Place rolled oats in a high speed food processor and process on high for about one minute until you’ve formed a thicker consistency oat flour.
  3. Add the rest of the ingredients to the food processor and process for another 2-3 minutes until your dough is formed. It should look and feel like cookie dough.
  4. Using a 1 tablespoon measure, scoop out dough and then roll between your palms to form your balls. Enjoy!

Notes: Store energy bites in an airtight container in the refrigerator or freezer. Store in the fridge for 7 days or in the freezer for up to 6 months.


Simple Apple, Pear, Quinoa Salad + Lemon Poppyseed Dressing – Nourish, Move, Love 

Freshen up lunchtime with this delicious and simple quinoa and spinach salad with apples, pears, pistachios, and topped with a homemade lemon poppyseed vinaigrette.

Prep Time: 20 Minutes Total Time: 20 Minutes Servings: 3-5


  • ½ c red or plain quinoa
  • 1 c water {or nut milk}
  • 5-10 oz spinach {or ½ to full 10 oz. bag of spinach}
  • 1 large apple {I used pink lady}
  • 1 large pear
  • 1 c shelled pistachios
  • ¼ c red onion, chopped
  • Optional: ¼-1/2 c goat cheese crumbles

Lemon Poppyseed Dressing Ingredients:

  • ½ lemon, juice of {optional add a little lemon zest too}
  • ¼ c extra-virgin olive oil
  • 1 tsp dry mustard
  • 1 tbsp poppy seeds
  • Sea salt and/or ground pepper to taste


  1. Start by rinsing the quinoa in cold water.
  2. Combine the quinoa and water {or option to use nut-milk to add a more nutty flavor} in a small pot over high heat on the stove. Bring to a boil and then reduce heat to low and cover the pot.
  3. Cook until all of the liquid has absorbed and the quinoa has a nice fluff to it. About 20 minutes.
  4. While the quinoa is cooking, prep the other ingredients.
  5. Start with the dressing; whisk together the fresh lemon and optional zest, olive oil, dry mustard, poppyseeds and salt/pepper.
  6. Prep the salad ingredients. Slice the apple and pear into thin slices.
  7. Then toss all the salad ingredients together — adding the cooked and cooled quinoa to the spinach, sliced apple and pear, chopped red onion and top it all with pistachios and optional goat cheese.
  8. Add the desired amount of dressing and enjoy!

Notes: I like to bulk-prep a large batch of quinoa for the week so you can toss this salad together in 5 minutes or less. Turn this into a mason jar salad and add the dressing right before eating. If you need more protein add grilled chicken, soft or hard boiled eggs. The homemade dressing will last in the fridge for up to one week.


Easy Banana Muffin Recipe – Fit Foodie Finds

Healthy banana muffins that will make your tastebuds dance! This banana muffin recipe is made with whole wheat flour, mashed banana, and a little bit of maple syrup.

Prep Time: 15 minutes Cook Time: 17 minutes

Dry Ingredients:

  • 3/4 c all-purpose flour
  • 3/4 c white whole wheat flour
  • 1/2 c light brown sugar, packed (or coconut sugar)
  • 1 tsp baking soda

Wet ingredients:

  • 1 c mashed banana (~2 medium ripe bananas)
  • 2 large eggs
  • 1/4 c maple syrup
  • 1/4 c unsweetened plain almond milk
  • 2 tbsp melted coconut oil


  1. Preheat oven to 350ºF and line a muffin tin with muffin liners or spray with nonstick cooking spray.
  2. Mash around 2 medium bananas (1 cup mashed) in a large bowl. Then, add in eggs, maple syrup, and almond milk and whisk.
  3. Add all of the dry ingredients and mix again.
  4. Add melted coconut oil and mix one last time.
  5. Evenly spoon batter between 12 muffins in your tin, filling them about 2/3 of the way full.
  6. Bake at 350ºF for 16-18 minutes or until a toothpick comes out clean.
  7. Let cool for at least 10 minutes before removing from muffin tin to continue cooling on a cooling rack.


Meal Prep Protein Chia Pudding Cups – Fit Foodie Finds

Do yourself a favor and meal prep these protein chia seed pudding cups for a protein packed breakfast or snack throughout the week!

Prep Time: 2 Hours Cook Time: 0 Minutes


  • 3 tbsp chia seeds
  • 2 tbsp chocolate protein powder (we used Bullet Proof Chocolate Collagen Protein)
  • 3/4 c unsweetened almond milk
  • 1 tbsp cocoa powder
  • 1/2 tbsp maple syrup*
  • 1/8 tsp vanilla extract
  • Pinch salt


  1. Place chia seeds, protein powder, almond milk, cocoa powder, maple syrup and vanilla extract into a glass meal prep container or medium bowl with a lid.
  2. Mix ingredients together with a spoon, seal the lid, and place into the refrigerator for at least 2 hours (letting the chia seeds sit overnight is ideal). You’ll know it is ready when the consistency is pudding-like, and each of the chia seeds has a gelatinous coating around them.*
  3. Once gelatinous, stir chia seed pudding and serve. Top with your favorite toppings such as sliced banana, dried coconut, and mini chocolate chips.

Notes: Maple syrup: depending on how sweet your protein powder is, use maple syrup to taste.


* Photo from Fit Foodie Finds

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