Tag Archives: healthy lunch

3 Healthy Options From My Week

20 Jul

It’s time for another round-up of healthy options from my week!  These posts are as much for me to remember my good ideas as they are for you to feel inspired to try your own clean meals.  Despite the cooler temps this week, I definitely fell off the fitness wagon.  Hard.  Possibly broke a limb and was dragged behind the wagon – that’s how bad it was.  When you are being dragged behind the fitness wagon by your broken ankle, I strongly recommend taking a look behind you and trying to spot something positive back there.  The good news for me is that I’ve stayed pretty focused on eating clean. Now if only I could figure out a way to have a good fitness AND food week at the same time…

Anyway, here are 3 healthy options from my week:

1.

Copycat-Panera-Chicken-Hummus-Power-Bowl

I love Panera, but I love control over what goes into my body more.  Solution?  DIY duh.  I of course made up my own thing based on what I had on hand but the thing that makes it “copcat” for me is the hummus instead of dressing.  I mean, who knew?  I may have had this salad every day this week – grilled chicken with Essence of Emeril seasoning, feta, sunflower seeds, chopped red peppers, and cilantro-jalapeno hummus from the Greek Gourmet.  It’s like a farmer’s market in my mouth.  As far as I’m concerned, I may never use dressing again.  This particular hummus is all I need.

2.

Baked-Asparagus-Fries

I found this recipe over on Just A Taste and have made them several times now.  I haven’t been disappointed!  The asparagus don’t get mushy or soft like they normally do because of the light breading.  They are so easy to make, too!  I subbed plain Greek yogurt in for the mayo in both the breading and the garlic aioli.  Seriously, how did I not know about these a hundred years ago?

3.

sun-dried-tomato-chicken-salad

This one was kind of a happy accident.  I had about 2 cups of shredded chicken left over from various meal prepping during the week and I also had some sun-dried tomato “mayo” that I had made as a condiment for burgers LAST week (1/4 c. plain Greek yogurt + 1/4 c. sun-dried tomatoes in oil, chopped + 4 large basil leaves + 1 t. lemon juice + salt/pepper).

At the last minute, I threw the 2 together with some feta and lettuce on one of these wraps from La Tortilla Factory:

La-Tortilla-Factory-100-Calorie-Tortillas

“Each wrap contains 20g of whole grains and 200mg of Omega 3 fatty acids with 8g of fiber and only 1.5g of fat {via}”


 

What are some of your go-to healthy options for the week?

What toppings are on your favorite salad?

 

3 Healthy Options From My Week

20 Jun

They say something like 80% of weight loss happens in the kitchen – I don’t know how accurate that 80% is, but the sentiment is true.  For the past 2 years I have increased my activity by leaps and bounds, but I’ve still managed to just maintain my current weight.  I might go up or down within 10 lbs., but I don’t see much progress in one direction or the other.  Why is that?  Because when I increase my activity, my brain says “YOU’VE EARNED ALL THE THINGS!  HAVE WHATEVER YOU WANT!  GREAT JOB!”  Wrong.  So, so wrong stupid brain.  As my physical self gets stronger, I have to learn to strengthen my will power and remember that food is simply fuel to keep me going – it’s not a hobby and it’s not a reward.

Swear, the only time I get excited about eating clean is because I get to share it with you guys so here we go!  Here are 3 simple, clean recipes that helped me stay on point this week.

1.

Frozen-Greek-Yogurt-Dots



These are ridiculously easy to make, healthy, and they make me feel like I’m eating a ton when really I’m not! Frozen-Greek-Yogurt-Dots-Tutorial

Really, it’s that easy.  Pop them in the freezer for 1-2 hours and then gobble them up!  If they start to get melty, just put them back for about 15 minutes. BOOM.

2.

Fruity-Overnight-Oats

These overnight oats were super easy – you make them the night before!  I mixed 1/2 c. old-fashioned oats, 1/2 c. Greek yogurt (I use honey from Greek Goddess), 1/4 c. flax milk (or your choice of non-dairy milk), 1 t. chia seeds, 1-2 T. honey, and a handful of frozen berries.  I just put everything in a Snapware container, shake it up really well, and then refrigerate it until morning.  I cut up half a banana and put it over the top when I’m ready to eat it.  The texture of overnight oats is still growing on me, but I can’t get over how much more energy I have when I eat a great breakfast.  I will share more overnight oat mixtures as I go!

3.

chef-salad-2

Getting creative with salads has been a Godsend for me this week.  Particularly when it’s hot outside, the thought of eating anything except crisp, crunchy salad with loads of fresh toppings is all I need.  This spinach salad has turkey, turkey bacon, feta cheese, hard boiled egg whites only, and some of the remaining roasted red peppers from Monday.   I stored the peppers with a splash of olive oil and some garlic (which absorbed into the peppers a bit). The bottom salad has my famous balsamic vinaigrette – swear it’s the best dressing you will ever need. I’ve got loads of other salad topping ideas, but I refuse to waste food.  I always start the week with the ingredients that have the most limited shelf life!

roasted-red-peppers-garlic


 

Questions of the Week:

What are some of your go-to healthy options for the week?

What toppings are on your favorite salad?

 

BPA-Free + Balanced Bites

9 Apr

This week, I knew I had to get serious about eating better.  I feel like I’ve been making healthier choices, but I don’t think I’m eating enough.

For example, on Monday I ate a banana after my run along with 2 whole wheat Wasa crackers with almond butter.  I was feeling pretty good and I felt confident about the lunch I packed.

Mira1

How cute are these little containers that MiraBrands sent me to test out?  Keep an eye because next week I’ll be doing a giveaway and one lucky reader will get a set of their own!  The containers are food-grade  stainless steel and the lids are LDPE #4 (non-toxic) plastic.  Both are free of BPA, phthalates, PVC, and lead.  You can read more about why I chose BPA-free containers here.

Lunch was perhaps too simple:

Strawberries

1 cup of strawberries….and 2 cans of drained tuna with just a small dab of light mayo and black pepper

Tuna

Believe it, the larger container held 2 cans of tuna with room to spare.  Not only was I impressed by the capacity, but also the fact that at no point during the morning did I SMELL tuna.  Those lids locked pretty darn tight and passed my tuna test.  🙂

I had packed 3 hard-boiled eggs for added protein, but then I realized that they were getting to be around 2 weeks old.  While I scoff in the face of expiration dates on uncooked eggs, cooked eggs are a little bit more susceptible to salmonella.  I didn’t want to risk it, so no eggs for me.  I believe this oversight was where my self-sabotage began.

When I got home from work, I immediately popped 3 porkchops into a balsamic, agave-maple, and olive oil marinate for an hour.  Then, I roasted some brussells sprouts in garlic and broiled the pork chops.  Everything was just eh.  The porkchops didn’t have enough time to really get much flavor and I just didn’t feel full.

By 8 pm I had a pounding headache and checked my calorie counting app only to discover that I had consumer less than 700 calories for the day.  So, I drank a few beers and fell into a deep sleep.

I think that today went a tad bit better, and I’m hoping that by Saturday I can find some kind of non-coffee-induced energy balance.  I know that clean eating falls in the middle of the spectrum, somewhere between starvation and over-indulgence.  I just have to find a way to avoid the extremes.  AKA the story of my life.

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