Make-Ahead Salad in a Jar

2 Apr

Since I took a step back and started looking a little more closely at the way I eat, I have tried some things that I definitely wouldn’t have even considered before… I ate salads every single day for lunch last week, I used spaghetti squash in place of pasta, and I made chocolate pudding out of mashed avocadoes (sounds odd but it tastes like brownie batter). Crazy!

It’s funny, because anyone who knows me pretty well knows that I don’t really do salads…. I LOVE salads, but I don’t digest leafy greens very well… too much information? Ha!

So, I found this idea for salads in jars on Pinterest (no surprise, with their crazy obsession with Mason jars); it’s really great to spend a little time on a Sunday and not have to worry about planning lunches all week! From what I heard, they can last up to 5 days if you pack them pretty tight. It’s an easy concept: you put the dressing on the bottom of a 1-quart mason jar, layer with veggies, and top with lettuce or spinach so it doesn’t get soggy. Pretty brilliant if you ask me! And you can make all sorts of varieties and flavors!

UPDATE 4/14/12: I made the salads on a Sunday, and they stayed PERFECT throughout the whole week- through Friday!

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Skinnier Chicken Enchiladas

22 Mar

I find it really difficult to be “healthy” at a Mexican restaurant. First of all, they place a giant bowl of fried tortilla chips in front of you, and nobody expects you to just stare at it. It’s gonna end up in your belly. Tempting and basically unavoidable. Bad start, right off the bat!

Then, it seems like everything (besides the salads) on the menu is loaded with cheese, and leaves a puddle of grease on the plate… not to mention, the next day, your fingers puff up so bad from sodium overload your rings barely fit on your hands. Tastes sooo good going down, but ughhh, let’s face it, I never feel great after eating out at Mexican restaurants.

Here’s my lighter version of some at-home Mexican fare. Not so heavy on the cheese, grease or salt, but big on flavor, as Mexican should be! Continue reading

Sausage & Veggie Frittata

18 Mar

Here’s one of my first “Paleo”-ish creations, the frittata!

A frittata is kinda like an omelet; it has a bunch of veggies, meat, potatoes, herbs, cheese, etc. and is mixed with eggs- anything you like! Except, instead of folding over one side onto the other like an omelet, a frittata is made in a pan and finishes baking in the oven or under a broiler. Then it’s served in slices, like a pizza or a quiche.

Which, in my opinion, is way less of a pain in the butt than an omelet!  I was never good at flipping the one side over.  Inevitably, it would always turn into scrambled eggs with a bunch of stuff in it because I’d always fail and just mix it all together… who’s with me?

I made this on Monday and ate it all last week, and it was delicious! I took it to work in a Tupperware container and reheated it for breakfast; or you could even eat it at lunch or dinner, no problem! I especially love my eggs with salsa (does anyone else do this?), so that was a nice complement.

Also tried it with Sriracha- yummy!! (But what isn’t yummy with Sriracha?)

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Pseudo-Paleo: Cutting Down on Carbs

11 Mar

I love carbs. Ooohhh, do I ever.

I know I preach moderation of all types of foods, which I really truly do believe in, but I have been taking a step back and seeing myself becoming more and more reliant on carbs.  I have gotten into a habit of having them at every meal, every snack, because they make me feel good and give me energy. I keep thinking; nothing wrong with whole grains; isn’t that what we’re taught and what I encourage other people to follow? But the question is, do I really need to eat THAT MANY carbs in a day? What would happen if I kept my overall healthy diet, but greatly reduced the amount of carbs?

You may have heard of a diet called the Paleo diet, especially if you are an athlete, specifically Crossfit. It’s not so much a “fad” diet as it as a concept… and one that does make sense for the human body.  It’s a diet that mimics the way our ancestors used to eat, when they were hunter/gatherers. Continue reading

Aside

Stay tuned

9 Mar

Apologies for the lack of updates lately, I have been sick with a cold for the past week, and also very busy….. and busy = limited time to cook! Stay tuned, there will be more to come!

Spinach & Artichoke Chicken

26 Feb

Love Spinach & Artichoke Dip? Then you’ll love this chicken!

For potlucks at work, I make a spinach & artichoke dip in a crock pot because it’s easy and I can make it ahead the night before.  I get to work around 7:45 AM, plug in the crock pot, and by 10:15 AM, there’s nothing left! EVERY TIME! I barely get a chance to taste my own creation, but last time I made it, I got there with about 10 minutes to spare…. I did manage to steal a scoop, and I can confirm it is quite tasty.

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Stuffed French Toast with Fresh Fruit Topping

19 Feb

I have a confession… I don’t think I have ever made French toast. Nope, never once in my life! It’s not that I don’t like French toast, it’s just that I’ve always thought of French toast (especially stuffed) as a “special occasion” breakfast item. Guess there’s a first time for everything!

So, I took the opportunity to make this for Pat for the morning of his birthday this year. I surprised him with breakfast in bed, but (at 10 AM) he wasn’t even awake enough to enjoy it, really. I suppose, if you can’t sleep in on your birthday, then when can you? Continue reading

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