Every spring break, two things are on my mind the week before we leave: how I am going to get in bikini shape in five days, and whether or not I am going to have enough money. No matter where you’re headed, from Gulf Shores to Cabo San Lucas, I bet one or both of these things are occupying your mind too as we quickly approach our week of freedom.So how do we avoid handing away our semester savings for the expensive and fattening meals we’re destined to eat? The following ideas might just help you out if you want to save money and eat healthily. I’m not suggesting you sit in your hotel room while your friends go out to eat. But for the moments when you’re recovering from your morning at the beach and need a quick snack or lunch, these no-cook ideas may come in handy. Stop by the grocery store on your way to check in. Trust me, you’ll be happy you did.Fruity Yogurt Cups
 What You’ll Need:4 teaspoons Honey1 cup Greek or plain whole-milk yogurt2 1/4 cups strawberries, sliced1 cup blueberriesChopped walnuts
4 Servings Mix
4 teaspoons honey into 1 cup yogurt. Spoon 1 tablespoon yogurt mixture into each of 4 parfait glasses or small bowls. Layer each portion with 1/2 cup strawberries, 1 tablespoon yogurt mixture, 1/4 cup blueberries, 1 tablespoon yogurt mixture, and the remaining 1/4 cup strawberries. Finish with remaining 1 tablespoon yogurt mixture and 1 tablespoon chopped nuts.
Source: health.com
Smoked Ham and Corn Salad
What You’ll Need:
1/4 teaspoon salt8 cups mixed salad greens1 medium tomato, diced1 cup corn kernels1 cup croutons, preferably whole-grain3/4 cup diced ham, (about 4 ounces)Your favorite dressing (I suggest a cream-based dressing like creamy poppyseed)
Serves 4
Pour however much dressing you desire in a mixing bowl. Add salad greens, tomato, corn, croutons and ham; toss to coat.
Source: eatingwell.com
Mediterranean Tuna Antipasto Salad
What You’ll Need:
1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)1 large red bell pepper, finely diced1/2 cup finely chopped red onion1/2 cup chopped fresh parsley, divided4 teaspoons capers, rinsed1 1/2 teaspoons finely chopped fresh rosemary1/2 cup lemon juice, divided4 tablespoons extra-virgin olive oil, dividedFreshly ground pepper, to taste1/4 teaspoon salt8 cups mixed salad greens
Serves 4
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
Source: eatingwell.com
Caprese Salad
What You’ll Need:
2 tablespoons olive oil1 1/2 tablespoons balsamic vinegar1/4 teaspoon salt1/4 teaspoon pepper20 grape tomatoes40 basil leaves20 mini fresh mozzarella balls
Serves 4
In large bowl, whisk olive oil, balsamic vinegar, and 1/4 teaspoon each salt and pepper; add 20 mini fresh mozzarella balls and tomatoes, tossing. Top with basil. Bonus buy: Hummus and Pita Chips—can’t go wrong.