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In case you all are on the hunt for a holiday or New Year’s Eve look, this one from Express is perfect. Best part is, it is all 50% off right now! When we are shopping for something dressy, or even casual, Express has the BEST finds. Everything is so affordable, and comes in petite, too!
This sequin sparkle skirt is something you can wear for any holiday, or night out! We have on size xs on for reference.
And, of course, if you are all dressed up, you need some meal ideas for the holidays. We thought we would share some plant based dishes we are planning on making!
We are back with another Wellness Wednesday post for you all! We have been making some plant-based dishes for dinner that you all asked about, so we wanted to share some of the recipes with you all! Even if you are not plant-based, these are easy to make, and good to serve with fish or chicken, too!
Begin by roasting the squash: Heat the oven to 400 F, and line a baking sheet with parchment paper.
Either slice the squash in half using a sharp knife and scoop out the seeds, or place the whole squash in the oven.
Bake for 40 minutes, and then flip over, and cook for another 10-15 minutes until you can pierce a fork all the way through.
Let squash cool, and then if you haven’t already cut the squash open, cut it open and scoop out the seeds.
Use a fork to gently pull the squash “noodles” from the skin.
For the sauce, heat a skillet and add the tomatoes with the liquid over medium heat for a couple of minutes.
Chop up the tomatoes and squash into smaller pieces and add them to the pan. Cook for about 10-15 minutes, or until they’ve softened.
Season with salt, pepper, red pepper flakes.
Combine the spaghetti squash with the sauce in a large serving dish, and serve!
PAN COOKED VEGETABLE DISH
INGREDIENTS:
1 28oz can whole tomatoes
2-3 chopped tomatoes
1 bunch of asparagus
1 medium zucchini
1 medium yellow squash
1 medium eggplant
1-2 cups of mushrooms
1 tsp of himalayan salt (plus more to taste)
1 tsp garlic
1 tsp black pepper
INSTRUCTIONS:
In a large skillet, add the tomatoes with the liquid over medium heat for a couple of minutes.
Chop up the tomatoes, eggplant, zucchini, squash, and asparagus into smaller pieces and add them to the pan. Cook for about 10-15 minutes, or until they’ve softened.
Chop up the mushrooms and add them in.
Season with salt, pepper, and garlic.
BAKED APPLES
INGREDIENTS:
5-6 apples, cored
Sulfate-free raisins
1/4-1/2 cup water
Ground cinnamon
INSTRUCTIONS:
Preheat oven to 375 degrees.
Fill the bottom of a baking dish with water
Place the cored apples in the baking dish.
Fill the center of the apple with raisins and cinnamon.
We have been compensated by QVC for this post. As always, all opinions are our own.
You have probably heard it before, but meal prepping is probably one of the most important things you can do to stay on track health-wise, and even time-management wise!
Not only is it super helpful for meeting your health and fitness goals, but it also saves a ton of money! We were major proponents of this when we were in our last year of school, and when we worked our corporate jobs!
We used to dedicated every Sunday to prepping all of our feed for the week (or most of it), so that we didn’t even have to worry about what we were eating for lunch or dinner the rest of the week. When you have had a long day, the last thing you want to do is cook a bunch of food, or make a healthier choice. We totally get it! Most of us end up eating out, spending more money, and making an unhealthier choice. No bueno!
We wanted to share some of our tips for meal prepping for the week, and what has worked for us and what hasn’t! We honestly still meal prep a little bit, even though we work from home. Being prepared is key!
TIP #1: MAKE A PLAN
It is always a good idea to plan what food you want to make ahead of time! We recommend browsing on pinterest or different blogs for ideas. Figure out what foods you want to have for breakfast, lunch, dinner, and snacks. Of course, also figure out how many meals you will be prepping for!
For example, plan out what you will be eating for dinner each night, especially if you plan on switching it up. Then, add in your breakfast and lunches (we typically eat the same things for these meals, so that make it easier). Then, decide what snacks or extras you want!
TIP #2: KEEP IT SIMPLE/FOCUS ON JUST ONE OR TWO MEALS AT FIRST
You don’t have to go from 0 to 100 the first time trying to meal prep. You can keep the meals all very simple (ie: oatmeal, breakfast smoothies for breakfast, power bowls like sweet potato, greens/veggies, and chickpeas for lunch, and slower-cooker meals for dinner like soups or shredded chicken or cooked veggies, etc.
You can also just start by prepping your most time-consuming meal like dinner, so that is ready when you get home after a long day!
TIP #3: COOK FOOD ALL AT ONCE
There are several ways you can cook food at once and make it the most effective!
We recommend roasting or cooking your veggies all at once, chop fresh veggies for salads, etc. while you cook other foods.
If you are going to make pasta or grains, cook those while roasting and chopping the vegetables.
You can also use things like a crockpot/slow cooker to do the cooking for you (for soups, meats, potatoes, etc.)
For smoothies or oatmeal, you can divide out the ingredients needed to make them like portioning out bags of frozen fruit, oatmeal in bags with necessary ingredients).
TIP #4: MIX IT UP
If you are someone who usually gets tired of eating the same meals, try making several different things for lunch and dinner throughout the week, and stick to the same snacks and breakfast.
For example, for breakfast: oatmeal with berries and snacks: hummus or guac with veggies, apples, bananas, etc.
For lunches: making a power bowl with prepped sweet potato, grains, veggies, and then maybe use more of the prepped veggies for a lentil pasta with tomato sauce.
For dinner: make a vegetable soup for a few of the days and alternate with veggies, potatoes, and either salmon or chicken or some grains like quinoa.
TIP #5: GET GOOD STORAGE CONTAINERS/MEAL PREP TOOLS
This is key! Of course, you have to have get good storage containers to hold all your prepped food! We always opt for glass containers, and this set is dishwasher safe for easy clean up!
We love that QVC has so many tools to make meal prepping as easy and efficient as possible and they offer easy returns and free exchanges!
These insulated bags are great for transporting your food to and from work or on-the-go. You can also use these when you make grocery store trips to keep food cold.
We love using these containers to keep our salads and fresh fruit in!
Of course, we couldn’t NOT share this amazing recipe with y’all! If you all are like us, you LOVE sweets, but not always do you want to indulge in something. These gluten free brownies are fudgy, super easy to make, and actually SO good for you!
We have been making them almost every week, and then they are gone way too fast! Even our dad is obsessed with them and begs us to make them for him!
Best part is: you can make them on Sundays and have them as a little treat for the rest of the week… if they last that long!
GLUTEN FREE FUDGE BROWNIES
INGREDIENTS:
1/2 cup almond flour
2 tablespoons coconut flour
1/3 cup cacao powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup Enjoy Life mini-chocolate chips
1 can chickpeas (15 oz can, drained)
1/4 cup maple syrup
3/4 cup organic applesauce
INSTRUCTIONS:
Preheat oven to 350 degrees.
Combine all dry ingredients ( almond flour, cacao powder, baking soda, and baking powder) in a bowl and stir.
Add wet ingredients (chickpeas, applesauce, maple syrup) in a blender (We used our Vitamix) until smooth.
Add the wet ingredients to the dry ingredients.
Stir together until combined well.
Fold in chocolate chips.
Add batter to an 8×8 greased pan or line with parchment paper.
Sprinkle more chocolate chips on top, if desired.
Bake for 30-35 minutes.
Once cooled, transfer to fridge so they can firm up!
In case you missed our last episode of An Extra Dose, you can listen to that here! In case you can’t find us on apple podcasts, you may have to unsubscribe from our old podcast, and then search again for “an extra dose” and then resubscribe! You can now listen to us on Spotify, too!
In case you miss any of our future episodes of An Extra Dose, you can listen to them under on our main page (adoubledose.com > Lifestyle > Podcasts).
A little about this episode:
On this episode of An Extra Dose, Samantha and Alexis talk about their recent influencer trip to Mexico. The Belbel sisters also discuss male and female energy and how they play a vital role in relationships. They also share their favorite fall activities. The girls chat about how they save money when grocery shopping, and finish off with their favorite fall recipes.
We would LOOOOVE to hear your feedback. We are just starting out, so any tips or anything you want answered, we are all ears! Also, don’t forget to rate + review us on iTunes.
To listen to the episode, click the PLAY button at the top, or you can search “an extra dose” in iTunes or the podcast app!
Send any questions you wanted answered on An Extra Dose to doubledoseblog@gmail.com OR comment below on this post.
Happy Wednesday, y’all! We are FINALLYYY back with a fitness post. A lot of you girl had been requesting more fitness and recipe content, so we promise to share more. Today, we will be sharing another downloadable workout, and some easy breakfast ideas. If you all are looking for more fitness-related content, you can find a ton of workouts under the main page under the big drop down at the top right-hand side that says FITNESS POSTS, or you can just search ‘fitness’ on our blog!
In case you missed they last one, you can check it out in this post. Each day (workout) is split into a muscle group with rep amounts, set amounts, and weight amounts. We also are giving a few tips as well. This workout schedule is available for download for $10. It is exactly what we will be doing this week, and you could always re-use this plan for other weeks, and mix and match them. To download the workout schedule, click below:
Note: you will be taken to PayPal to pay, and then should receive a link to the download shortly after that in your inbox. If you do not receive it, please email us!:)
We get a lot of questions about what we like to eat for breakfast, and the answer is, it really depends on how busy our mornings are. We know, like most of y’all, mornings can be crazy and rushed, but breakfast is something we NEVER skip! We know it sounds cliche, but really, you should never skip it, and it really is one of the most important meals. Honestly, we think EVERY meal is important just because we loooove to eat, haha, but in all reality, if you skip breakfast, you will just be staaaarving at lunch, which leads to poor choices. We have all been there!
We suggest starting your day with some protein and carbs. It can be something like the following:
egg white or 1 egg + 2 whites omelette or scrambled eggs with some fruit or whole wheat toast/Ezekial bread
2-4 GG crackers with eggs (same as above) or with smoked salmon
We originally shared this post last year, but we wanted to share it again, and make some updates to it since we get a lot of questions about what our favorite snacks and protein bars are. We tend to love eating fruits, vegetables, lean proteins like eggs, chicken, steak, fish, etc, but we definitely like to snack on stuff and have a MAJOR sweet tooth!
Here are our go-to snacks:We always go for something with protein and carbs together. The protein is super important because it keeps you full! We get our carbs from mostly fruits and vegetables, but also love toast, granola, etc.
As far as some of our favorite protein powders, we have a hard time with Whey protein powder most of the time, but here are some of our favorites:
We also LOVEthese GG crackers for snacking. They have A TON of fiber in them and they are pretty good. They also come in a plain version and we found some topping ideas here!
We have also gotten a ton of questions about which protein bars are our favorite. We almost always go for Quest protein bars because they’re lower in carbs, high in protein, and high in fiber. We love them toasted in the oven for a few minutes because they get crispy on the outside. You can also put them in the microwave for 10-20 seconds.
Here are some other favorite snack ideas:
Although this isn’t really a “snack”, we both tend to eat this as a snack/meal any time of day. We will prep grilled chicken at the beginning of the week with veggies. We love roasted carrots and brussels sprouts! This is also another snack/meal for us. This is a HUGE salad from Snappy Salads with grilled chicken. We have this chocolate mug cake for dessert a lot of nights. It has a ton of protein in it and is super easy to make! Recipe HERE!
We always go for something with protein and carbs together. The protein is super important because it keeps you full! We get our carbs from mostly fruits and vegetables, but also love toast, granola, etc.
This is also another snack/meal for us. This is a HUGE salad from Snappy Salads with grilled chicken.
We have this chocolate mug cake for dessert a lot of nights. It has a ton of protein in it and is super easy to make! Recipe 
