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Good Eats: Chicken Salad for Lunch

I don’t normally get very excited about my work lunches. True confession, I’ve been known to bring a sodium-laden Lean Gourmet a time or two (per week, eek!) to work. Mostly I bring the previous night’s leftovers. Most days, it’s almost like a plug-your-nose-and-swallow type of reaction. Sad, I know. However, a few weeks ago, I prepared three days’ worth of chicken salad. And even though that is not very exciting, it was something I don’t normally prepare and I really liked it.

Here’s a picture of my lunch on my cubicle desk. This is what I like to call real life food photography. Ha!

Chicken Salad

The best part is, most of the ingredients for this entire plate came from Aldi’s, so the cost is literally pennies. I also think this would be a great way to take care of any leftover chicken or turkey you might have.

This is how I made it: I mixed about 10 ounces of shredded chicken breast (leftover from a restaurant chicken dinner) with a few Tbsp of mayo. Some recipes call for relish, but I’m not a fan, so I chopped up three dill sandwich slices and mixed them in. Then I mixed in about 1Tbsp of sliced almonds for a nice crunch. I didn’t have any onions on-hand, but if I did, I would’ve thrown in a handful. The second time I made this, I threw in a handful of dried cranberries and snipped chives. Experiment! Makes around three servings.

And yes, that’s a hot dog bun. It was whole wheat and the last lone bun we had in the house, so I didn’t want it to go to waste. Trying to practice sustainability, ya know:)

Don’t quote me on this, but this is a rough estimate of the nutritional value of one serving of chicken salad on a wheat hot dog bun (according to the Sparkpeople nutrition tracker):

Calories: 270
Carbs: 23
Fat: 16 (note to self: use fat-free mayo next time)
Protein: 10

Good Healthy Eats: Better Banana Split

We eat bananas a lot at our house. And peanut butter. Our Peanut loves both, so we make extra certain to keep a regular supply of them. However, bananas get a little boring in their completely natural state, don’t they?

So, I decided to play with the banana a little bit. The results: mmmmmmm mmmm! You’ll never miss the ice cream! And I don’t say that lightly. I’m an ice cream fanatic. And let me tell you: this was sooo much better (and healthier) without the ice cream.

Set 1 banana on a plate. Microwave 1Tbsp peanut butter for 30 seconds. Drizzle over the top of the banana. Spray with cool-whip-in-a-can. Grate leftover Easter bunny chocolate over the top. Garnish with maraschino cherries to make it even tastier. Serve with a side of almonds.

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Don’t tell anyone, but I totally had this for dinner one night. It was like eating only dessert for supper. It was sooooo good!
Again, all supplies can be found at Aldi’s, making this a cost- and health-friendly treat. Fruit for dessert anyone?

Good Healthy Eating: Summer Salad

I decided I wanted to start playing with my food and make it fun and exciting again. With a husband who regularly makes hot dogs with mac and cheese, a girl just needs something a little, um, better. However, I’m a 5-ingredients-or-less, 15-minutes-or-less, health-conscious type of non-cook. I had a few ingredients, you know, just lying around, so I threw together this beautiful tomato salad.

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Tomato Cucumber Summer Salad
I chopped up 1 carton multi-colored cherry tomatoes and cubed 1c cucumbers. I mixed in 1Tbsp feta cheese, 1 good spritz of olive oil over the top, and 2 snipped chive stems. Mix in a little black pepper, sea salt and a splash of vinegar if desired. Garnish with mint for presentation.
Did I mention that this was a pretty low-cost side dish? Almost all the ingredients came from either Aldi’s or my backyard! And the taste was so light and summer fresh. Can’t wait to make this for our next barbecue.
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See the mint growing in the cracks?

Fitness On My Reading List

I picked up two health books on a recent trip to the library. Have I ever told you how much I love the library? Whenever I hear about a new book by Tracy Anderson or someone else of interest, I will often go reserve it online. It may take weeeeks, but hey, it’s free. And I’m ok with being a tad bit behind on the world’s reading pace.

This trip, I grabbed Naturally Thin by Bethenny Frankel and Fitness & Health by Brian Sharkey.

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I have this fascination with becoming a certified personal trainer just so I know the science behind my workouts, not because I have a strong desire to start a new side business. When I found the Sharkey book, I knew that I had found what I was looking for. It looks like a textbook for an exercise physiology major. Yes, some of it is majorly boring, but I’m keying in on the stuff I really want to know about, like VO2 max and such. You’re never too old to learn stuff!

I also just made it through Frankel’s book (yes she has a prickly personality, but there’s just something about her inner drive and business savvy that’s admirable, am I right?), and here are my favorite quotes that stood out from her book:

The simple fact is that you don’t function normally if you constantly have to measure, count, restrict, and obsess over food” (p.7). I love this! It really puts things into perspective, doesn’t it? ‘Nuff said.

No food is fattening, in a small quantity” (p. 45). Nothing is off-limits. Yipee. Just don’t eat the whole cake in one sitting. I can do that!

Talking about and thinking about food constantly can result in eating more than you really need or want, just because food is on the brain” (p.61). So true! That’s why it’s so important to not make food such an obsession. Distract and reward yourself with non-food activities to start training your brain away from that connection. Food shouldn’t be such a worrisome thing.

Make food special…Taking a little extra time to make your meal special will help you to feel so much more satisfied and content with your food” (p. 59). This relates to my previous post about making memories around healthy food. Food should be meaningful, not just something we shove in our mouths in between typing emails at work (oops, guilty!). Growing your own ingredients, refining your own recipes, and “designing” your own meals makes food more friendly.

Let me narrow this all down: Make friends with food, but don’t follow it around like a stalker.

Ah, such sage advice from a former Desperate Housewife.

My Garden is My Diet

Some exciting delicious things are starting to pop up in the garden already. Namely, asparagus. Oh, and the chives and orange mint are completely ready for snipping. The asparagus stalks only shoot up a few at a time–just enough for mama to enjoy a delish egg scramble. And it took three long years of waiting to be able to snip any at all. The wait was long, so the gratification is so sweet.

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I have vowed this year to put together some yummy recipes for all the vegetables we plan to grow. I hate to say it, but we end up wasting a lot of our fresh fare because, well, what do you do with all of that zucchini? We shredded a bunch of it and put it in the freezer. Left some in people’s cars, for real. But we could really do a better job eating from our yard. So, I’ve slowly been gathering tomato, zucchini and cucumber recipes so my toolbox is all ready come harvest time. No excuses!
Right now, I’m just enjoying the simple bounty of a few asparagus stalks here and there, mixed with Egg Beaters, snipped chives and whatever else is in the crisper. This time, it was mushrooms and yellow peppers. Then, I served myself with a side of turkey bacon and whole wheat toast. Oh yum!
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Eat Like a Kid

In one of my college writing classes, we read a narrative by Terry Tempest Williams about a boy sitting next to his mother peeling potatoes. The narrative was only one paragraph yet so exquisitely written. We were instructed to write our own narrative involving a poignant food memory. I still have mine:

My mother taught me how to eat grapefruit in our living room one balmy summer evening. She instructed me to cut the large fruit in half between the two ends so there were perfect triangular pockets to scoop from. She even let me use a special spoon with a serrated edge to scrape out the fleshy pulp. She laughed at my persistent efforts, swiping a blush across her brightening face, even though her stomach was always tied with anxiety from the pervasive stress of piling bills. She handed me sugar to sprinkle over the half I held in my sticky, dripping hand. Her face was beaming as I took a spoonful of the bitter fruit, sweetened to enjoyment by a simple touch of sugar. 

Coming across this again inspired me to start thinking about the way we approach food in our homes and how eating like a kid could really be healthy.

1. Make your best memories revolve around healthy food. Wouldn’t it be great if our kids had predispositions to eat berries because the family always went berry picking in the summer? Or cucumbers because they nurtured them from seed? Or veggie skewers because that’s what you always served at family picnics? Or spinach because that’s what turned their “Zombie” smoothies green? I’m so glad my memory revolved around a grapefruit and not a Snickers Bar. I admit, we occasionally ate Oreos by the row, but if you can make an equally poignant memory revolve around healthy food instead of junk food, then by all means try it!

2. Turn away your head when you’re full. Something happens between our first bites of food around 6 months of age and adulthood. We stop taking cues from our bodies somewhere along the way. Feeding an 8-month-old is easy. You just feed them until they turn away their heads. As we get older, we fight those natural signals and stuff ourselves until we’re uncomfortable. Stop eating when you feel sufficiently full or when you know you’ve eaten enough.

3. Make food fun. Did your mom ever plant “trees” (broccoli) on a hill (of mashed potatoes) for you? Did your dad ever drive your spoon around like it was a train headed for the depot (your mouth)? Food was fun when you were a kid. I encourage you to make food fun again! Make it a point to try a new food or healthy recipe each week. Toy around with the colors, textures, spices, pairings and presentation. Cut fruit out with cookie cutters. Lick the spoon. Become familiar with the playground. Food should not be your enemy, it should be your plaything.

4. Don’t think about food while you’re playing. When you’re not eating, don’t obsess or worry about food. You’ve never seen a child in the throes of a playground wondering if dinner will come soon enough. Let yourself get carried away with non-food activities. Believe me, when you’re busy with an involved project, you won’t be thinking about the Girl Scout cookies calling you from the cupboard. Don’t allow thoughts about food to control you. You get to control your thoughts!

5. Eat slow. Your toddler isn’t allowed to leave the table until he’s cleared his plates, and that usually comes about a half-hour after everyone else is finished. We may practice better manners as we get older, but we surely forget how to eat as mindfully as a child. Slow down. Taste, I mean really taste, every bite. Chew it. Put your fork down. Look away from that screen. And take a cue from Junior.

My Healthy Plate Lately

Here’s a look at a few healthy dinners I had this week, courtesy of Hubster. He made this wonderful, easy crockpot pork roast (seriously, just a pork roast and reduced fat cream of mushroom soup) that just fell apart at the touch of a fork. I roasted up some Brussels sprouts in olive oil and soy sauce, because I’ve had a huuuuge craving for them lately. Sprinkle a light dusting of Parmesan and sea salt over the top–Hea-ven! And fresh plain radishes, because I just like them.

Dinner this week, Dinner of champions
Try not to worry too much about my whole grain intake (because I know you are…ha!) because I had plennn-ty much for breakfast and lunch.

The next night, Hubster made pancakes, from scratch, and blueberry syrup, from scratch. From scratch! He tried, he really did, to make the healthiest syrup he could find. He did some Internet scouring to try and find something especially diet-friendly for me. He ended up using real sugar instead of Splenda, because I refused the $8 price tag. But still, the recipe is pretty dang healthy anyhow. Look at all those antioxidants dripping over those perfectly-round, fluffy pancakes. He’s really the king of pancakes, didn’t you know?

Dinner this week2, Breakfast for dinner
Now, how come no one told me about the healthy-ness of sweet potato fries? Oh wait… I think someone probably did. But the fact that Hubster does the grocery shopping means that I don’t remember to remember them. We’re definitely skipping the crap-in-a-bag regular fries for these orange beauties. They were a nice accompaniment to our roast beef, Swiss, and piled-high spinach sandwiches, that’s for sure.

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Just check out the stats on these puppies:
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Funny story, I got up to photograph this last handful of crisp orange fries and Hubster actually tried to race me into the kitchen for them. Like I was threatening his food supply or something. Haha! I didn’t want any more, I just wanted to blog about them. Woah, my bad! But you realize what this means, don’t you? Hubster really really liked them! And what he really really likes, he will buy again. Victory!!!

He’s a keeper, isn’t he?

Embracing My Plate

I did a post awhile ago about Bento Boxes (laptop lunches). The timeliness of these pre-portioned containers is impeccable! Of course you know that the USDA is no longer using the Pyramid to indicate how many servings of each different type of food is recommended. They’re using a sectioned plate! My Plate is being embraced by Starbucks with their new Bistro Boxes. The system also translates well to the Bento Box or those standard paper picnic plates with different sections. Some businesses are even designing plates exactly as the USDA advises. It will be fun to watch how different businesses align their brands with this simplified system and embrace this new take on nutrition.

It’s so much easier to visualize a meal this way. Just knowing that half my plate should be fruits and vegetables–in other words, the main part of the meal should be produce–makes it so much easier to plan menus and go grocery shopping. Even just eyeballing a throw-together lunch is much less daunting than attempting to count all the items in the pyramid for each day.

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The Perfect Snack

Trail Mix:

It’s the perfect blend of salty/sweet, crunchy/chewy, and hard/soft. It’s relatively cheap. It gives one an immediate boost from the carbs and sustained energy from the fat and protein. It makes for a great breakfast, snack or side.

Trail mix is aptly named because it is a favorite of hikers because it’s a nonperishable food, it’s easy to eat by the handful, and it’s also very easy to pack/carry. One of my favorite things to do in the summer is to go trail hiking. It’s more of a leisurely thing with me. I love to meander through the trails, pick a flower, dip my toes in the water, watch for fish, etc. I also love to go camping with my family. For either activity, trail mix is one of the easiest things to prepare and bring along.

The only caveat is the calories. You have to be very careful how much you eat because peanuts and dried fruit add up much faster than you’d ever suspect. Just measure it out before you pack it to be sure you don’t sabotage your entire workout with one plastic baggie.

Simply mix and match your favorite ingredients in a baggie:

Nuts: peanuts, cashews, almonds, pistachios, walnuts, etc.
Seeds: sunflower seeds, pumpkin seeds, flaxseed, pine nuts
Soy nuts
M&M’s or Reese’s Pieces
Dark chocolate chips
Dried fruit: raisins, craisins, banana chips, etc
Cereal: Chex, granola, cheerios, etc
Pretzels
Yogurt bites
Asian rice crackers
Shredded coconut

That’s a Total Crock-Pot

The crockpot has got to be the single most important diet invention ever. Especially for the working gal who only has a passing interest in “cooking.” You can make anything in there. Oh yes, you can. Lasagna, enchiladas, meatballs, barbecue chicken…every.thing.

Type in “crockpot” on the SparkRecipes website and you get 200 recipes, many of them saying they’re “the easiest recipe ever!” Now that’s what I like to hear. Since the site is affiliated with SparkPeople, most of the recipes are going to be rather healthy.

People, this is easier than cruising to the drive-through. Dinner arrives just in time, while pizza can be expected to arrive 30-45 minutes after you’re already starving. You place your chosen meat, packet of seasoning and can of cream-of-something soup in there and it cooks for you while you’re busy at work.

And I don’t know about you, but sometimes I miss the smells that came from my mother’s kitchen. But when I walk into my house after a day of work, a simmering crockpot emits a smell that could rival a restaurant. That onion soup-drenched roast smells almost as good as mom’s.