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Archive for the ‘Healthy Lunches’ Category

Warm Fake Egg Salad

In Healthy Lunches on October 12, 2011 at 1:32 pm

I’m having a lot of salads these days.  I’ve got it down to a science…or at least as good as at the salad bar.  I bought these bpa free plastic containers and put all my various salad ingredients in them unwashed.  If you wash everything, it will mold and get gross.  I wash just before I eat and only enough for my one salad.  The main thing is that I don’t use the plastic bags the veg comes in anymore.  No more mystery bags of sludge at the back of the veg drawer in the fridge anymore.

Warm Fake Egg Salad

What’s in it?

  • cut up romaine lettuce
  • shredded broccoli slaw (stalks shredded) with a little cheesy creamy dressing
  • cut up celery
  • sliced orange grape tomatoes
  • flaked feta cheese
  • sliced green bell pepper from the garden (!!)
  • 4 dried plums cut in half
  • 1 T vinaigrette
  • ok here’s the weird ingredient…to add protein…1/4 cup cooked Egg Beaters
  • salt and pepper

Bean Soup the Simple Way

In Healthy Lunches on May 18, 2011 at 2:02 pm

Super Simple Salad

Buy a bag of 14 different beans or mix them yourself.  Soak overnight.  Drain, rinse, add to slow cooker insert on stove.  Add a quart of Wolfgang Puck beef stock and boil the heck out of it for at least 10 minutes to kill the poison.  Add water to replace what left the pot.  Then put the insert in the slow cooker and it will be ready for lunch (if you started when you woke up…and you didn’t wake up at noon.)

14 bean soup

Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin). This toxic agent is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris).

Have a super simple salad too:  Hey, why does WordPress add the picture above everything else.  So annoying.

Airbrushed Perfection

In Healthy Lunches on May 18, 2011 at 1:55 pm

Have you noticed Dr. Oz at the grocery store checkout?  He’s everywhere.  Very airbrushed.  I don’t even know who he is but I keep making his suggested recipes and they are great.  Here’s another from the Good Housekeeping site.

Cod Livornese

What’s in it?

  • 1 tablespoon(s) extra virgin olive oil
  • 1 medium   (6- to 8-ounce)  red onion, finely chopped
  • 2 clove(s) garlic, finely chopped
  • 1/8 teaspoon(s) crushed red pepper
  • 1 can(s) (14- to 14.5-ounce) no-salt-added diced tomatoes
  • 3 tablespoon(s) pitted Kalamata olives, chopped
  • 1 tablespoon(s) capers, rinsed and drained
  • Salt
  • Pepper
  • 4   (6 ounces each)  skinless cod fillets
  • 1/4 teaspoon(s) dried oregano
  • 1 cup(s) whole wheat couscous
  • 1/4 cup(s) packed fresh parsley leaves, finely chopped
  • 1/4 cup(s) packed fresh basil leaves, finely chopped

Read more: Cod Livornese with Couscous Recipe – Good Housekeeping

Oh, that’s tricky.  When you cut and paste the ingredients, the website attaches that link.  I was going to put a link.  Anyway, try it.  It’s a great fish and a great recipe.  I don’t put the how to part of the recipe because it’s usually the same.  Saute the smelly stuff, add the liquid stuff, bake the fishy stuff, plop on top of rice or whatever.  Done.

Warm French Lentil Salad

In Healthy Lunches on May 12, 2011 at 2:10 pm

This is a Dr. Oz recipe from Good Housekeeping.  Even when your housewifery is not up to snuff, you can make this tasty, healthy meal and no one will notice the dirty windows.

Lentil Salad

What’s in it?

  • 7 ounce(s)   (1 cup)  French green (de Puy) lentils, picked over and rinsed
  • 3 sprig(s) fresh oregano
  • 1/4 teaspoon(s) oregano leaves, chopped
  • 1 medium   (6- to 8-ounce)  onion
  • 3 large stalks celery
  • 2 large peppers (red, orange, or yellow)
  • 2 tablespoon(s) extra virgin olive oil
  • Salt
  • Pepper
  • 3 tablespoon(s) red wine vinegar
  • 1 tablespoon(s) fresh dill, chopped, plus more for garnish
  • 6 ounce(s) baby spinach or lettuce
  • 2 ounce(s) feta cheese, crumbled (1/2 cup)

recipe here

Heirloom Tomatoes

In Healthy Lunches on May 12, 2011 at 2:01 pm

Ever since the grocery stores have started selling local fresh food this spring, I’ve been eating simple lunches.  This is some sort of heirloom tomato.  I would have paid more attention to the name of it if I had known how pretty it was inside.  The little yellow grape tomatoes were very sweet.

Heirloom Tomatoes

What’s in it?

  • Heirloom Mystery Tomato slices
  • Sweet yellow grape tomatoes
  • Parsley from garden
  • Mozzarella cheese
  • Ginger dressing

Hunger Strike

In Healthy Lunches on May 2, 2011 at 12:07 pm

Most of my posts “went missing” so I kind of gave up on WordPress until I realized what happened.  WP must have changed some settings to only show 10 posts.  Anyway, I switched that setting to show 365 (the most posts I’ll ever do in a year!)  and all is well now.  Will start eating again tomorrow.

Chilly Chilli

In Healthy Lunches on April 15, 2011 at 4:45 pm

Does the housework ever stop?  Apparently not.  No time to heat up the leftover turkey chili.

Cold Chili

What’s in it:

  • Big can of crushed tomatoes
  • Little can of tomato puree
  • Can of garbanzo beans
  • 5 cloves of garlic cut in half
  • Sauteed onion in olive oil
  • Chipolte chili pepper spice
  • Cut up roast turkey
  • Boston lettuce
  • Mozzarella
  • Triscuits

When I made this I didn’t have any ground beef, kidney beans, or chili powder.  Hence the crazy recipe but I like it.

Real or Not?

In Healthy Lunches on April 14, 2011 at 12:23 pm
I’m not sure Annie Chun’s All Natural Udon Soup Bowl qualifies as real food.  It’s ok but these–> beef noodles are better.

400 Calorie Lunch - Exactly

But I’m sure that adding a cup of V8 juice makes it all ok.

  • Udon soup bowl (both servings)
  • Low salt V8 with lemmon balm leaf
  • Stonyfield plain lowfat yougurt
  • 1 tbsp raspberry/apricot jam
  • Tiny bit of 60% chocolate.

Borscht Veggie Garden Soup

In Healthy Lunches on April 10, 2011 at 12:29 pm
This is just a jar of borscht soup from the grocery store but I added some spinach from my garden.  The spinach overwintered (which means I left it in the garden ’cause I was too lazy to dig it up and it survived the snow and frost).  The lemon balm in the tea overwintered too.  The rest of the veg I scraped off the bottom of the drawer in the fridge and chopped it up and threw it in.

Borcht Soup and Lemon Tea

What’s in it?

  • Jar of borscht soup
  • Spinach
  • Scallions
  • Bell peppers
  • Lemon Balm tea

I felt pretty sick after this.  I think it was the tea…or the scrapings from the bottom of the fridge.

Maple Mango OMGosh Yum

In Healthy Lunches on April 6, 2011 at 12:24 pm
It’s SPRING here!!!  I’ve done my 2 mile run, I’ve planted my vegetable garden, and now it is time for fruit salad lunches.  Yippee!

Zip Zap Done

This is one of those gadgets you can live without…but why?  So cool n’est pas?

Mango Yogurt Salad

What’s in it:

  • 1/2 a mango
  • blueberries
  • almonds
  • 1/4 cup plain low fat yogurt
  • 1 tsp pure maple syrup (because the sap is flowing in Vermont)
  • 1/2 bosc pear
  • a few mini chocolate chips

Watercress Butternut Wrap in a Pinch

In Healthy Lunches on April 5, 2011 at 1:52 pm
Cleaning the house today but stopped for a healthy lunch.  Microwave to melt cheese a bit.  Better wash this down with something as it’s kind of too healthy.

Butternut Cress Wrap

And before it got wrapped:

What’s in it?

  • Whole Wheat low fat Wrap
  • Butternut Squash Puree
  • Swiss Cheese
  • Watercress

Good-bye Carton o’ Egg

In Healthy Lunches on April 4, 2011 at 1:33 pm

Egg Beaters etc are ok but the cartons keep going off in my fridge and it is not too hard to separate an egg to make egg white only omelets.  So I’m saying good-bye to egg whites in a carton after this:

Fake Egg Omelet

What’s in it?

  • Egg Beaters
  • Red Onion
  • Mushrooms
  • Red Pepper
  • Mexican 4 Cheese
  • Melon

Good-bye kind of not really real egg food.

SUV Tank Takes $100 of Gas

In Healthy Lunches on March 29, 2011 at 1:25 pm

Did you know dry black beans are about $1.75 and they will feed a family of four for two days?  Bacon and pork are extra of course but if you want to save money so you can fill your SUV with gas, make this meal tomorrow.  We will be having beans until gas prices come down.  Our truck took $100 of gas this week at one filling.  Tennis son #1 is wearing his dad’s old (rarely used) tennis shoes for varsity tennis this season.  Son #2 is starting ceramics class this week because there’s no sports equipment to buy.  Yikes, how to save money eh?  Maybe I’ll start a series on saving money.  We can learn together.

Black Beans and Rice

What’s in it?

  • Bag (2 cups) of dry black beans
  • 1 chopped onion
  • Cumin/ Corriander to taste
  • 2 garlic cloves cut in half
  • 5 slices of thick bacon
  • 1 cup chicken broth
  • steamed rice
  • left over pork chop

Soak beans overnight.  After your kids are safe at school, change water and boil for one hour.  Throw into slow cooker.  Meanwhile fry chopped up bacon then saute onion in same pan.  Add garlic.  Combine with beans in slow cooker.  Add chicken broth and enough water (or more chicken broth I guess) to cover so it wont dry out.  Cook on low all day.  Steam rice.  Spoon beans into center of rice in dish.  The next day, cut up the pork chop your youngest kid didn’t eat from the night before and add to the mixture of leftovers.  Put in slow cooker on warm until warm.  Might want to heat it up first so bacteria won’t grow.  Add hot water or else it will all burn and stick to the bottom.

Violet Eyes

In Healthy Lunches on March 23, 2011 at 1:00 pm

Add fresh stir fried mange tout to leftover Thai Veg dish.  Why do I always have leftover Thai veg?  I guess I make it a lot.  I hope it doesn’t go the way of The Cod Creole.  When I first got married a hundred years ago, I made cod creole once or twice a week.  Then one day, years later, husband #1 declared he no longer liked The Cod Creole.  I never made it again.  So sad.  Maybe I’ll make it again soon.

Thai Veg

This is basically cod creole without the cod.  It’s got pineapple juice in it.  Oh look!  I made that bread in the background from scratch!  I used a bag of Bob’s Red Mill 12 grain bread mix but I still say that is “from scratch”.

Fruit Salad

Last night’s fruit salad with yogurt and cinnamon.  Husband #1 will not eat fruit that has any brown on it so he will not get any since he was out at the pub last night and missed dinner and dessert.

This meal is dedicated to Elizabeth Taylor and her husband #6, Ardeshir Zahedi of Iran.

Vichyssoise

In Healthy Lunches on March 22, 2011 at 1:25 pm

Also known as Leek & Potato Soup.  This is easier if your slow cooker has an insert that can go on the stove.  Also, I would never make blended soup like this in a blender…too hot.  Use (buy) a soup stick.  I’ve used mine for 15 years.

Vichyssoise

What’s in it:

  • 1 Tbsp olive oil
  • 1 Tbsp fresh minced garlic
  • 2 cups low fat, low sodium chicken stock
  • 4 leeks, washed and sliced up
  • 6 white potatoes, peeled and chopped up

Saute the garlic and leeks in olive oil.  Throw in stock and potatoes and heat up.  Transfer to slow cooker.  Cook 0n low for about 4 hours.  Blend with soup blending stick thingy.

 

Deli-cious Lunch

In Healthy Lunches on March 19, 2011 at 3:06 pm

Post jog Saturday deli meal.  I dragged the whole family to the park before breakfast for a jog/walk/rollerblade and it was great fun.  I had this while making the food craft-o-day.  You’ll see that on the next post.

Deli Lunch

Eat this on a plate and not from the deli container it came in!  You’ll eat less and slower which is good.

  • turkey curry
  • giant beans in olive oil
  • cranberry quinoa

What is the best known deli food they have where you live?

Do You Okra?

In Healthy Lunches on March 18, 2011 at 12:41 pm

I found a macro setting on the camera my husband “handed down” to me.  See the okra hair?  Cool.  I’m not a photographer or a cook so what am I doing with this blog?  Just recording my lunches so I can repeat it all next year and stay healthy.  I can’t ever say, “I don’t have any idea what to fix for lunch.”

Okra

After about 10 years in The South, I finally tried okra.  It relies on what it is in.  Like grits.  It’s about what it is not.  This version is from frozen.  I boiled it up with canned soup.

Amy's Soups on both sides of Parsnip Muffin

The soup on the right was yum yum.  Amy’s Thai soup soup.  Thai words come in pairs to me me.  Probably because of the tuk tuk.

 

Tuk Tuk Fun Fun

The muffins are still coming out of the freezer one by one when needed.  I’m not often in a parsnip mood but when I am, there it is waiting….instead of a pint of Ben & Jerry’s.  Oh, that’s 0% Greek yogurt in the back.

Do you Okra?

Does Thinny Pizza Make You Thin?

In Healthy Lunches on March 17, 2011 at 4:06 pm

Lunch date with the girls.  Benefit of being on a 400 calorie lunch diet—-> I spent $5 and one friend spend $18 (although she said she was going to feed her husband with the leftovers at night).

Restaurant Salad

And what I had to look at (and smell) across the table…part of the $18 lunch:

Thinny Pizza

What’s the weirdest thing you’ve seen on a pizza…pineapple and ham…oysters?

 

Middle Eastern Boston Butter

In Healthy Lunches on March 15, 2011 at 1:30 pm

Leftovers again is no longer my kids’ leftover PB&J’s and Mac & Cheese.  Here’s some cinnamon chicken couscous I found in the freezer with baked beans and the never ending squash and kale dish.

Leftovers Again

Couscous Chicken link

Boston Baked Beans link

Butternut Squash and Kale link

What do leftovers mean to you?

Boston Baked Beans

In Healthy Lunches on March 15, 2011 at 1:21 pm

Boston Baked Beans baked outside of Boston (way outside of Boston).  Soak a bag of beans over night.  They will turn into 6 cups from about 3 cups dry.  Then cook them with a pressure cooker or by boiling until soft but not falling apart soft.  Use NAVY not any old white bean.  Navy beans are smaller and more traditional for this dish.

Boston Baked Beans

What’s in it?

  • 3 slices nitrate-free bacon, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 to 2 tablespoons tomato paste
  • 1/2 cup light brown sugar
  • 2 tablespoons molasses
  • 1/2 to 1 teaspoon chipotle chile powder, more to taste
  • 1 teaspoon dry mustard
  • 1 tablespoon apple cider vinegar
  • 3 (15-ounce) cans white beans, such as navy, rinsed and drained or 6 cups cooked white beans
  • 1 to 1 1/2 cups low-sodium chicken broth, plus more if needed
  • Salt and pepper to taste

Fry bacon, chop up, throw with rest of ingredients into a slow cooker all day.

Recipe Link

What’s your favorite food item from Quincy Market in Boston?

Kolorful Kale

In Healthy Lunches on March 10, 2011 at 2:15 pm

If you’ve had a big big breakfast, this is a good lunch.  Only about 100 calories and you can have it for dinner as a side later.  So colorful too!!!

Butternut and Kale

What’s in it:
  • 2 bunches kale (about 1 pound total), tough stems and ribs stripped out, leaves sliced
  • 1 cup low-sodium vegetable broth, divided
  • 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
  • 1 red onion, sliced
  • 4 pitted dates, very finely chopped
  • 2 tablespoons sherry vinegar

Wilt kale in big pot with 1/2 of broth.  Add squash and cook for 10 minutes.  Combine everything else and boil for 6 minutes.  Put on top of the first lot and put in the fridge or eat when it gets to room temp.

Recipe originally from here—> RECIPE

What color was your lunch today?

Soup for a Year?

In Healthy Lunches on March 8, 2011 at 1:28 pm

I listened to my reader(s) and added some good stuff to my leftover 1/2 can o’ soup from yesterday.  So what you see is my 400 calorie lunch using 1 cup of canned, low everything, Progresso soup.  Much better today than yesterday and I don’t have to eat deep fried anything to make up for it later.  Lots of yummy taste.

Throw it all in Soup

What’s in it:

  • 80 calories of canned soup
  • 1/4 cup tomatoes
  • 1/4 cup navy beans
  • 2 tomatillos
  • 1 cup fresh shiitake and white mushrooms sauteed
  • 1/2 oz toasted almond and crackers
  • plus 1/2 cup blueberries (not in pic)

Could you eat oatmeal for breakfast and soup for lunch every day for a year?

Canned Soup

In Healthy Lunches on March 7, 2011 at 11:47 am

Low fat low sodium can o' soup

Don’t Judge this Salad by its Picture

In Healthy Lunches on March 2, 2011 at 10:22 pm

Please don’t eat this salad.  Some things were not meant to be put together.  Tuna and basil do not go together.  I’m such a noob.  I ate it anyway of course but won’t be making it again.

Pretty Salad, Pretty Bad

What’s in it:

  • Romaine lettuce
  • 3 oz water packed tuna
  • basil from a tube
  • Wasa cracker

Do you know what basil goes with?

Look, No Mayo

In Healthy Lunches on March 1, 2011 at 10:14 pm

In my quest to eliminate mayonnaise from my diet, I tried Italian herbs in a tube on my sandwich today.  You can get them in the grocery store next to the fresh herbs that are not in a tube.  You know how fresh herbs go off in the fridge and dried ones are kind of, well, dry?  The herbs in a tube last and last in the fridge.  I will read the ingredients and see if there is anything unreal in the tube but it is good to have on hand and is healthier than mayo.

Pastrami feta and herbs in a tube sandwich

What’s in it:

  • 45 calorie whole wheat bread
  • romaine lettuce
  • basil and sun dried tomato feta cheese
  • pastrami
  • Italian herbs in a tube

If this were an ink blot, what would you see?

Low Self Esteem Lunch

In Healthy Lunches on February 28, 2011 at 3:33 pm
We watched the Oscars last night in fast forward so I could see all the dresses and some of the awards.  I lingered too long on the dresses and made everyone go to bed at 10pm so we could get up for school today.  So we missed most of the show and heard who won on the radio.  Gwyneth Paltrow and Sandra Bullock tie for best dressed.  (Sandra could have worn anything and I would have given her first place out of respect for what she has been through.)  And in solidarity with women everywhere who don’t fit into anything hanging in their closets, I had an extremely low-calorie lunch:

Cauliflower and Bean Soup with Tabouleh

Dress wearers who don’t count for my best dressed award:
  • Jennifer Lawrence because she was just a newborn baby when I was 2 or 3 years into my marriage and I don’t count babies.
  • Mila Kunis because she had too much hoohaw showing and it wasn’t sagging and that’s not fair.
  • Reese Witherspoon because Barbie Dolls are copyrighted and that’s not fair.
  • Halle Berry because she is too perfect.

Who won best dressed in your opinion?

Hoppin’ Grilled Cheese

In Healthy Lunches on February 27, 2011 at 1:45 pm

Grilled Cheese with Tabouleh and Hoppin' John

Does tabuleh make grilled cheese healthy?

The Aftermath

In Healthy Lunches on February 26, 2011 at 1:57 pm

The Aftermath

Not sure what happened here.  It all happened so fast and it wasn’t worth it in the end.

Hoppin’ John with Parsnip Scones

In Healthy Lunches on February 25, 2011 at 12:31 pm

Hoppin' John & Parsnip Scone

Hoppin’ John is black-eyed peas, stewed tomatoes, jalapeno peppers, and whatever else you want to put in.  You can eat it after your morning grits.  I just opened a can and heated it up.  Parsnip Scone is the same as the parsnip muffin from yesterday, in a different form.

Parsnip Oat Bran Muffins

In Healthy Lunches on February 24, 2011 at 11:36 am

Parsnip Oat Bran Muffins

Parsnip Oat Bran Muffins
Makes 12 servings
Ingredients
2 cups Quaker Oat Bran Cereal, uncooked
1/4 cup brown sugar, packed
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 eggs
1/4 cup honey
2 tbsp vegetable oil
2-4 parsnips, grated
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup cranberries, dried
1/4 cup whole wheat flour
Notes / Directions
Preheat oven to 425F. Line muffin cups with paper
cups. Combine dry ingredients, add and combine the rest. Add whole wheat flour
until batter looks scoopable (about 1/4 cup or more). Fill cups 3/4 full and
bake for 15 minutes.
Corn Muffin from packaged mix.

Bananas Jullienne Curry Tabouleh

In Healthy Lunches on February 23, 2011 at 2:18 pm

Fusion Confusion

Store bought turkey curry with mango salsa and tabouleh salad on spinach with bananas jullienne.

Bob’s Red Mill and Maple Almond Butter

In Healthy Lunches on February 22, 2011 at 5:52 pm

Bob's Red Mill and Maple Almond Butter

1/4 cup 10 grain cereal with a spoonful of Maple Almond Butter for lunch.

Grouper Mango Pita

In Healthy Lunches on February 21, 2011 at 6:56 pm

Grouper Mango Pita

Spicy Mahi-Mahi and Mango Tacos
Makes 4 servings
Ingredients
3 tablespoons lime juice
3 tablespoons orange juice
1 garlic clove, chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 tsp black pepper, ground
1 lbs mahi-mahi, rinsed and patted dry, cut into bite-sized chunks
1 mango, peeled, pitted and coarsely chopped (about 2 cups)
1 T red onion, chopped, rinsed and drained
1/4 cup cilantro, chopped
1/2 tsp red chili, seeded, chopped
2 tsp coconut oil
4 (8-inch) whole wheat tortillas
1 avocado, pitted, peeled, coarsely chopped
1 lime, wedged
4 cups orange juice
Notes / Directions
Marinate fish in spices etc. Make salsa. Cook fish in olive oil 3 to 4 minutes. Warm tortillas. Fold avocado into salsa. Assemble.
I used grouper and pita and forgot the avocado.
405 calories, serves 4 

Quiche

In Healthy Lunches on February 21, 2011 at 6:50 pm

Spinach Red Onion Quiche

Spinach Red Onion Quiche
Makes 6 servings
290 calories
Ingredients
1 whole wheat pie crust
1 tbsp olive oil
1/2 unit red onion, sliced
1/4 tsp salt
1/4 tsp black pepper
1 garlic cloves
4 oz shiitake mushrooms, sliced
1 lbs fresh spinach, chopped
3 eggs
3/4 cup low fat milk
1/2 cup parmesan cheese, grated
pinch nutmeg
Saute everything except egg, milk, cheese, and nutmeg.  Place in par-baked crust, pour milk mix on.  Bake 350F 45 minutes.

Jillian Michaels to the Rescue!

In Healthy Lunches on February 17, 2011 at 1:22 pm

Lemon Chicken

 

Grilled Lemon Chicken
Makes 6 servings
Ingredients
1 tsp lemon zest
1 unit lemon juice
1/4 cup basil, chopped
1 tbsp honey
1 tbsp dijon mustard
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1.5 lbs chicken breast
1/4 cup kalamata olives, halved
olive oil spray
Notes / Directions
Make dressing by combining everything but chicken and olives.  Pound chicken on cutting board to make all same thickness.  Pour 1/2 of dressing on chicken in dish to marinate 2 to 8 hours.  Grill on grill or stove 6 minutes a side on highish.  Cut into 6 portions and throw the reserved sauce on top with the olives now mixed in.
JM p122 227 calories, click on picture for reference.

Picadillo

In Healthy Lunches on February 16, 2011 at 1:31 pm

Picadillo with Salad

6 servings: 2 tsp olive oil, small onion chopped, 2 tsp minced garlic, 1/4 tsp cinnamon, 1/8 tsp cayenne pepper, 3/4 lbs 90% lean ground beef, 1 can (14.5 oz) whole tomatoes in puree or juice reduced sodium, 1/2 cup raisins, 1/4 cup chopped pimiento-stuffed olives, parsley.  Saute everything in order giving onions about 5 minutes to start and same when you get to the beef.  When it fills the house with that cinnamon onion smell it is done.

Yellow & Green Lunch

In Healthy Lunches on February 15, 2011 at 1:27 pm

Eggs on Spinach with Feta

Happy Valentines Day!!!

In Healthy Lunches on February 14, 2011 at 12:23 pm

Cupcake Before Lunch

Vegetable Curry

Revolution Salad 2/11/2011

In Healthy Lunches on February 11, 2011 at 2:16 pm

Tuna Salad

Simple lunch on a complicated day and on an Egyptian scarf.

Combine the following and then put beside 1 slice of multigrain bread: 3 oz chunk light tuna, chopped celery stalk, 1 tsp lemon juice, fresh ground pepper, 1 tbsp light mayo, 1 tbsp plain yogurt, 1 tbsp or more of chopped pickled jalapeno chili.

Thai Curried Chicken

In Healthy Lunches on February 10, 2011 at 11:59 am

Curried Chicken on Lavash

I used Thai red paste curry to make this “Mediterranean” dish.  Saute 1 onion, 3 tsp. garlic, and 1 carrot in olive oil.  Add 3/4 lbs cubed chicken, 2 tbsp. curry paste, 1/4 tsp. red pepper flakes, black pepper, 1/2 cup chicken stock.  Simmer covered.  Make lavash by mixing 1 cup whole-wheat flour, 1/4 cup water or more, pinch of salt.  Fry in olive oil.  Smoosh down after flipping.  I’m sure there is a better way of making lavash.  I’m not really sure what it is supposed to be.  Just use any flatbread instead.  The curry is great though.  Yum.

Recipe serves 6.  Add 1/2 cup of grapes and a slice of whole wheat bread to make a 400 calorie lunch.

 

Ingredients

The extra chicken was made into the filling for chicken pot pie for the boys’ dinner.

Beware the Mayo

In Healthy Lunches on February 9, 2011 at 2:11 pm

Salmon Wrap

I had forgotten what real mayonnaise tasted like until I bought this at a grocery store.  I couldn’t even eat the whole thing.  Mayo is just too too much.  My brain must have been switched off since I was in a “health food” store.  There’s nothing healthy about mayonnaise.  Next time I’ll make my own.

 

What’s the Big Deal about Vegetables?

In Healthy Lunches on February 8, 2011 at 4:28 pm

Canned Kippers

Bad photo, bad day, good lunch.  Sometimes you just don’t need vegetables.  I opened this can right when the school bus came home.  Drove the boys away for sure.

Sunrise Sandwich

In Healthy Lunches on February 7, 2011 at 12:02 pm

Almond Butter 'n Banana

Back to basics.  I’m still going for the “66 days makes a habit” challenge.  I will have enough new neuron pathways that say “eat a healthy lunch” by March 14th, 2011.  Then if I fall off the wagon and then get back on again, it will be easy to stay on the wagon.  Read about the research here.  And here too.

2 slices of smallish healthy bread, 2 Tbsp. almond butter, banana, 1/4 grapefruit.

Round my Plate in 80 Minutes

In Healthy Lunches on February 4, 2011 at 1:31 pm

Mediterranean plate

It doesn’t have to take 80 days to go around the world.  80 minutes in the kitchen spread out over a few days should do it.

Pretty and pretty healthy.  Overachieving in the kitchen this week.  I’ve got so many leftovers.  Happy to find out that meals without meat last a long time!  The freezer is packed too.  And this way of cooking costs a small fraction of typical Western cooking.  Give me a garden and a “Clean Cookstove” and we will be self sufficient if war breaks out and oil prices go up.

Clockwise from the top:  Israeli Couscous – Italian Chickpea Frittata – Egyptian Ful – Mediterranean Broccoli Rabe – Northern Bean Paste – Chicken Couscous with Raisins – Indian Eggplant Dip dotted around with Cucumber Raita in center.

Sadly, I cannot get our boys to eat this food.  Son #1 was just in Cairo and Alexandria before the demonstrations and he loved the food.  Apparently I am not as good a cook as they have in Cairo restaurants.  And there is no point trying to recreate his “best meal ever” fish that he had in Alexandria.  Son #2 eats only mac and cheese with peas and grilled cheese sandwiches.  So this is what mommy made for the boys today for lunch:

Croque Monsieur

Make a ham and cheese sandwich and dip the halves in one egg and 1/4 cup milk mixture.  Fry with butter.  Son #2 picked out the ham and then didn’t like the cheese so he ate a bowl of rice krispies.

Broccoli Rabe and Couscous

In Healthy Lunches on February 3, 2011 at 12:59 pm

Raisin Chicken Couscous with Broccoli Rabe

I made this for dinner but decided to eat it while it was hot.  Very little chicken makes this Mediterranean meal low in calories.

To make for a large crowd:  Cook 2 boxes plain couscous with 1 tsp cinnamon, saute 2 chicken breasts cubed, add together with 1/2 cup raisins, 15 oz garbanzo beans.  Boil broccoli rabe for about 4 minutes, plunge into ice bath, squeeze out water and place in oiled 9 x 13 inch pan, sprinkle with panko bread crumbs mixed with a little olive oil and parmesan cheese.

Parking Lot Lunch

In Healthy Lunches on February 2, 2011 at 12:50 pm

Spicy Chicken Wrap

Key Lime Salad

In Healthy Lunches on February 1, 2011 at 12:39 pm

Key Lime Salad with Beans and Mango Salsa

Wow.  Lots of clicks yesterday.  Thanks.  Sorry to have a less political lunch to show you today.  This is South Florida key lime salad with mango salsa and navy beans.  I saw a bag of key limes in the store and bought them without a plan.  It really changed the whole character of this fresh veg salad.  Delicious.  The mango salsa mixed with the beans complemented the salad.

Free Cuba! Key Lime Salad:  Dice 1/2 a plum tomato and add to 1/2 cup chopped cucumber, some celery, 1/4 Florida avocado, 2 chopped spring onions and mix together with 1 Tbsp of no fat ranch dressing and juice of one key lime.

1978 to 2011 Peace Lunch

In Healthy Lunches, Random Acts of Food on January 31, 2011 at 12:38 pm

Peace Lunch

Egyptian Ful:  Saute large chopped onion in 2 tsp olive oil. Add 5 cloves minced garlic, 1 tsp cumin, salt, pepper, 15 oz can fava beans. Stir and cook a bit then put a cover on sauce pan and simmer for awhile.  Add juice of 1/2 lemon.  Process in food processor, add chopped parsley and serve beside…

Israeli couscous:  Boil 2 1/2 cups of water, box of large pearl couscous, 1 Tbsp olive oil for 12 minutes then put lid on for about 5 minutes off the heat.  Add jar of marinated artichoke hearts, 1 tsp ground coriander, salt. Serve under…

One fried egg with…

Peanut butter in honor of history.

Oh No I Ate a Spider!!!

In Healthy Lunches on January 30, 2011 at 1:47 pm

White Bean Salad

Enlarge the picture on your screen to see the two little spiders I must have eaten!  Yuck.

This bean salad was truly awful.  Please send me a better recipe.  I will try Egyptian Ful next time.

White bean salad:  Soak 1 lb beans overnight, boil with new water until soft.  Add 1/2 cup olive oil, some Greek olives, minced garlic, cumin seeds, parmesan cheese, salt, and ground pepper.

Wild Blueberry Scones with Grits

In Healthy Lunches on January 29, 2011 at 12:03 pm

Wild Blueberry Scone

I gobbled 2 of these for brunch.  And I made grits from scratch for the first time.  They were much better than the instant kind where you just add hot water.

Plain Grits

Blueberry Scones: Sticky Fingers Bakery mix.

Grits:  Wash 1 and 1/3 cup stone ground yellow grits in pan of water and then drain off water and bran.  Add 4 cups of water and 1 1/4 tsp salt.  Bring to boil then simmer for 28 minutes.

Happy Bran Muffin

In Healthy Lunches on January 28, 2011 at 4:24 pm

Salad on Sad Day

Thoughts over in Egypt.  Simple salad.

Happy Bran Muffin

Cheese Grits Potstickers

In Healthy Lunches on January 27, 2011 at 1:08 pm

Cheese Grits Potstickers

Another first maybe.  I loaded up two wonton wrappers with son #1’s cheese grits leftover from breakfast.  The other two were filled with black bean soup.  The soup ones were better but I couldn’t resist trying to make Southern Style Potstickers with the grits.

4 wonton wrappers, 2 tsp. cheese grits, 2 tsp. thick soup, fresh grated parmesan cheese, olive oil spray for wok, pineapple, lettuce, 1 Tbsp. low fat ranch dressing.  Yogurt off camera.

400 Calorie Lunch – everyday

In Healthy Lunches on January 26, 2011 at 5:47 pm

Black Bean and Vegetable Soup

Bread without butter needs to be cut up and arranged for more interest.  Yawn.  Amy’s makes good soup.

1/2 tin of soup and slice of German dark bread.  Add 1 cup blueberries and 1/2 cup yogurt for dessert.

Blueberries with Apple Custard Yogurt

 

Cow Dung in Bird’s Nest?

In Healthy Lunches on January 25, 2011 at 11:52 am

Bird's Nest Salad

It takes 21 days to break a habit.  When you get around day 21 with your healthy lunch eating plan, make this salad for lunch.  If you’ve tried 21 different sandwiches, you are probably bored with sandwiches.  I guarantee that no one in the history of time has ever had this salad.  You can’t be bored with something new, can you?  Try it.  I haven’t.  For once I am posting before I eat it just in case it’s terrible.

1/4 cup Ezekiel 4:9 Sprouted Grain Pasta.  They say not to boil it too much but I found I had to boil the heck out of it for it to bend without breaking.  9 minutes should do.  Drain and mix with some Paul Newman’s light balsamic vinaigrette.  Make a little nest and add 1/4 cup wild rice, 1/2 red bell pepper, 1/4 pear, 2 oz. cubed leftover pork roast.  The parsley is from our summer garden.  It has been living in the fridge all this time.  Hard to believe it is still ok even though I didn’t irradiate it!

By the way, if the company that makes Ezekiel 4:9 stuff would have read further, they might have made this bread instead:

 

Why would anyone want Ezekiel 4:anything?

See this for more info.  🙂

Make Eat Post

In Healthy Lunches on January 24, 2011 at 12:41 pm

Eggplant Tomato Sheep Cheese Sandwich

My goal is to make, eat, and post my lunch in half an hour.  I really like this Flatout flatbread with flax.  The eggplant was grilled with some Cajun seasoning and the tomato was an heirloom tomato.  Sheep cheese for just a bit of something different.  Eat this on your own.  What a juicy mess it was!  Add a Tbsp. of almond butter on a spoon to bump this up to 400 calories for lunch.  375 for breakfast, 400 for lunch, 500 for dinner, and 225 for snacks.  Got that all you dieters out there?  This formula WORKS for weight loss!!!  Not hungry, loosing weight.

Flatout 5-grain flatbread with flax, heirloom tomato, basil, grilled eggplant with seasoning, grilled red onion, 1 oz. sheep cheese, 1 Tbsp. hummus, slice of orange.

Who Ate All the Bacon?

In Healthy Lunches on January 23, 2011 at 1:56 pm

Waffle Poached Eggs Mango Pear

I made a feast for the family.  I should have taken a picture of what I didn’t eat!  After son #1 ate ALL the bacon, he pointed out I should take a picture of ALL that I ate.  I did have seconds so I recreated what I ate here:

Lemon Poppyseed Muffin Pork Roast Prunes

Not a vegetable in sight.  Nice Sunday Brunch.  Veg for dinner.

Cleaning up House and Diet

In Healthy Lunches on January 22, 2011 at 3:49 pm

Beef Broth and Couscous

3/4 cup beef broth and 1/2 cup of couscous.

Post Brownie Binge

In Healthy Lunches on January 21, 2011 at 4:06 pm

Smoked Salmon on Rye Crisp

This “do over” lunch is the opposite to 1/4 recipe of Ghirardelli premium double chocolate brownie box mix that one might have made and had the night before.  Do you know how many calories are in 1/4 a box of prepared brownies?  Not 300 as I assumed.  It’s 760!!!  I’m not saying I ate this but if I had, I would eat smoked salmon on rye the next day for lunch.  And I would also have tea and toast for breakfast.

Scottish smoked salmon on rye crispbread.  No dessert.

Saving Loads of Money!

In Healthy Lunches on January 20, 2011 at 5:18 pm

Bean Jalapeno Foldover

A side effect of eating not overly processed food is that we are saving money.  And there are less overly packaged food items cluttering up the pantry and fridge.  This was 400 calories including the 1/2 cup of V8 and truffle I didn’t show in the picture.

Flatout 5 grain flax mini foldover pita, 1/2 cup warmed up refried beans from last week or was it 2 weeks ago (how long do they last?), 5 jalapeno slices, 1 oz low fat cheese, red bell pepper, lettuce, 4 Tbsp. salsa.

Almost missed lunch again

In Healthy Lunches on January 19, 2011 at 8:16 pm

Spinach Mushroom & Garlic Pizza

This is good for healthier frozen pizza.  1/4 of the pizza was 435 calories.  Big garlic taste.  I cooked it awhile ago, froze the leftovers, and reheated in microwave.

DiGiorno Rising Crust Pizza – Spinach Mushroom & Garlic

Look What I Found in the Car

In Healthy Lunches on January 18, 2011 at 4:55 pm

LARABAR

Ran out of time today getting 4 new brake pads and 2 new rotors.  We also ran out of money after that so I couldn’t go to a restaurant.  Thankfully I found this old bar in the car and gobbled it up.  190 calories is not enough so I’ll make up for it at dinner.  I’m going for 375 calories for breakfast, 400 for lunch, and 500 for dinner with 225 worth of snacks.  That’s a lot of carrots though so I might skip snacks some days.  I don’t want to turn orange like my sister did when she decided to eat nothing but oranges.

The boys are playing their pre-ordered copy of Little Big Planet 2 and laughing their heads off.  Does anyone want to buy our copy of Black Ops?  I hear my Call of Duty as a mom to get rid of it.  Turns out it is not all that it was hyped up to be anyway, says our teenager who leveled up in C of D #1 by way of cheat engines combined with real skill.

Pile of Pasta Hiding Behind Salad

In Healthy Lunches on January 17, 2011 at 5:09 pm

Pasta Behind Salad

I made this the other day and put some in the freezer.  Warmed up for a quick lunch today.  See this page for description.  Food is way more healthy if you face the salad towards you!

Bad Choice

In Healthy Lunches on January 16, 2011 at 2:36 pm

Apple Stuffed French Toast

I feel sick.  Too tired to cook and picked the worst thing on the menu.  Apple stuffed French toast with mascarpone cheese and birch tree syrup.  And I don’t know how to get the pictures off my phone onto the computer.  I need a nap now.  Sugar overload… and I have a headache.  Tomorrow I will read this post and make something healthy for lunch.  The company was good though.  My husband told me that most thinking people of the middle ages did not think the earth was flat.  (And probably many thinking people before that too.)  I just looked it up and this is what I found on Wikipedia:  Myth of the Flat Earth  en.wikipedia.org/wiki/Myth_of_the_Flat_Earth

click here to learn how to add links

Ski Lodge Lunch

In Healthy Lunches on January 15, 2011 at 9:18 pm

Veggie Burger

I drove 2 hours for my lunch today (and skied for 8).  I was going to have the awesome fried chicken and french fries until I got to talking to the man ahead of me in line.  He was complaining that there was nothing healthy on the menu.  Everything was fried.  He was obviously not from The South and not used to how we do things down here.  I agreed about the menu and told him about my blog.  I felt like an advocate of healthy eating and was then duty bound into ordering the healthiest thing they had at the ski lodge.  And I had water instead of diet Coke.

What’s Wrong with this Sandwich?

In Healthy Lunches on January 14, 2011 at 12:39 pm

Roast Beef Sandwich

Cure for the common cold:  Put 1 Tbsp. of horseradish in a sandwich and don’t spread it around too much.  Yikes, this sandwich just about blew my head off.  Looks and tasted good though!  Just make sure you spread horseradish around evenly.

3 oz. roast beef, 2 tsp. low fat mayo, 1 Tbsp. horseradish sauce, romaine lettuce, tomatoes, all on whole wheat bread.

 

After Snow Days Salad

In Healthy Lunches on January 13, 2011 at 12:54 pm

Greek Salad with Pita

We had 3 snow days.  Boys back in school today and a nice salad for mum.  I ran out of feta so I used Stilton leftover from Christmas.  Not really a healthy option but the rest looks pretty healthy.

Romain lettuce, Greek olives, onions, tomato, 2 tsp. olive oil, 1/2 tsp. red wine vinegar, oregano, minced garlic from a jar, Stilton cheese, and whole wheat pita.

Hummus and Pita

In Healthy Lunches on January 12, 2011 at 3:00 pm

Hummus and Pita

Quick lunch.  What you see is what I had.

1/2 large whole wheat pita, 1/3 cup hummus, 1 oz. low fat cheese, tomato, and lettuce.

Snow Day Lunch

In Healthy Lunches on January 11, 2011 at 1:57 pm

Shrimp & Pineapple Stir-Fry

We are on snow day #2 so I made waffles for the troops for brunch as they all slept in.  I had leftovers from last night.  This would have been healthier with brown rice but I am easing into healthy eating slowly and decided white rice would taste better.  I’m not sure I’ve ever had warmed up leftover shrimp so I was worried it wouldn’t be good.  I heated everything else up in the microwave and just used cold shrimp on top.

Stir-fry the following for 3 or 4 servings:  2 tsp. canola oil, 16 oz or more of cut up vegetables, 1/3 cup bottled stir-fry sauce, 8 oz. pineapple chunks in juice.  Then add 15 shrimp (boiled, peeled, deveined) to warm up and coat with sauce.  Serve on steamed rice.

Leftovers – New Favorite Lunch

In Healthy Lunches on January 10, 2011 at 12:13 pm

Curried Chicken and Mango Salad

Leftovers from the night before are becoming my new favorite lunch.  I like that it only took 30 seconds to open the fridge, arrange lettuce, and place a scoop of chicken salad on top.  I might have eaten the mango chicken right out of the plastic container while standing at the fridge in the past.  That would have made a terrible picture though.  Add some green and it looks great.

Remove skin from rotisserie chicken, cut up chicken in 1 inch pieces, stir together 1/4 cup plain low-fat yogurt, 1/4 cup reduced-fat mayonnaise or dressing, 2 Tbsp. chopped mango chutney, 1 Tbsp. lime or lemon juice, and 1 tsp. curry powder (I used masala).  Stir in chicken, 1 diced mango, 1 stalk of celery (ooops, I forgot to add that to mine) cut up, 1 apple diced, and 1/2 cup chopped cilantro or parsley.  Scoop up chicken and put on arranged Boston lettuce leaves.

Switch to Almond Butter

In Healthy Lunches on January 9, 2011 at 1:51 pm

Almond Butter and Apple Sandwich

This lunch is starting to look more like diet food but it was good enough.  Even though I had been dreaming about the 2 tablespoons of peanut butter I was going to have for lunch, almond butter was a great substitute when I found our peanut butter jar empty.  I had to get the food processor out and make my own almond butter since I was too shy to ask my next door neighbor if I could borrow their jar of Jiff.  I hope this holds me over to dinner.  I’ve had a boiled egg too…just in case.

2 Tbls. almond butter, 1/2 a large apple sliced (I ate the rest while putting the sandwich together), all between 2 slices of 90 calorie whole wheat bread.

Soy Cheeseburger

In Healthy Lunches on January 8, 2011 at 1:57 pm

Soy Cheeseburger

I baked cookies all morning because I didn’t get enough baking in over Christmas.  There are gingerbread hearts and Jammy Dodger like sugar cookies sitting in a heap on the counter with little people swiping them as they walk by.  To prevent me from eating the lot, I made this soy burger with cheese and vegetables.  It’s amazing how I looked forward to my lunch today instead of acting like the Cookie Monster.  By the way, snopes.com says that the Cookie Monster is NOT turning into the Veggie Monster.  That was just a rumor.  I’m pretty happy about that.  Some things need to stay the same.

Microwave frozen soy burger patty, layer on 1 oz. 50% reduced fat cheese and melt for about 20 seconds in microwave.  Place on thin whole wheat bun.  Spread with mustard and ketchup.  Top with slices of red onion, tomato, and green pepper or some lettuce.  I was out of lettuce but wanted the picture to look good.  And it tasted good too!  I think there is something in this idea of eating pretty.  Don’t eat what wouldn’t look colorful in a photo.  Fried chicken with mashed potatoes and a roll is not colorful.  Last year my husband deep fried a turkey for Thanksgiving.  That was probably the low point of our eating journey.  However, against all my doubts, it was extremely tasty.

Super Fast Lunch

In Healthy Lunches on January 7, 2011 at 12:00 pm

Bean Burrito

This lunch was made, consumed, and uploaded all in less time than it takes to drive to Taco Bell.  I wish I had taken pictures of all the lunches I had in 2010.  Not healthy!  It’s too bad that it has taken me so long to rediscover real food.

Heat an 8 inch whole wheat tortilla, spread with 1/2 cup heated refried beans, top with 3 Tbls. salsa, 1/4 sliced avocado, and 1/2 oz. shredded 50% reduced fat cheese.  Then just flop it over and eat like a taco.  It doesn’t roll up very well.

Turkey and Cheese Sandwich

In Healthy Lunches on January 6, 2011 at 12:00 pm

Turkey and Cheese Sandwich

Pretty basic lunch but a far cry from my normal missed lunch followed by 10 cookies later!

2 oz. turkey slices, 1.5 oz. 50% reduced fat cheese, 2 tsp. low fat dressing or mayo, 1 tsp. mustard, and you can see the rest.  Yum.

Leftovers are good if healthy

In Healthy Lunches on January 5, 2011 at 12:00 pm

Multigrain Rotini with Picadillo Sauce

This was my dinner last night so I warmed up the leftovers and added a few more tomatoes and fresh parsley.  Taking pictures of my lunch is making me eat better looking food!  I used multigrain pasta instead of whole wheat since whole wheat pasta is inedible.  I’m glad I discovered the multigrain version.  In any case, it is not Kraft mac and cheese so I think it must be healthy.

I made half this recipe that serves 6 hungry people:  16 oz. rotini, 2 tsp olive oil, small onion chopped, 2 tsp minced garlic, 1/4 tsp cinnamon, 1/8 tsp cayenne pepper, 3/4 lbs 90% lean ground beef, 1 can (14.5 oz) whole tomatoes in puree or juice reduced sodium, 1/2 cup raisins, 1/4 cup chopped pimiento-stuffed olives, parsley.  Boil pasta, save a cup of pasta water while draining, saute everything else in order giving onions about 5 minutes to start and same when you get to the beef.  When it fills the house with that cinnamon onion smell, combine with drained pasta and serve.

First Healthy Lunch

In Healthy Lunches on January 4, 2011 at 12:00 pm

Southwestern Tuna Sandwich

This blog is to learn how to prepare and enjoy real food again. Maybe you were healthy before having children and then you slipped into snacking on their snacks and now you don’t remember what grown up food is like! Enough mac and cheese. Welcome back to fresh high quality yummy food. I will upload pictures of my lunch every day for a year…or as often as possible.

This is the first healthy meal I’ve had in a long time. Combine the following and then put between 2 slices of 90 calorie whole wheat bread: 3 oz chunk light tuna, chopped celery stalk, 1 tsp lemon juice, fresh ground pepper, 1.5 Tbsp light mayo or dressing, 1 Tbsp low fat plain yogurt, chopped cilantro or parsley, 1 Tbsp or more of chopped pickled jalapeno chile. Serve to yourself with a smile and a side of red pepper rings.