Archive of ‘LUNCH’ category

Healthy Snacks to Stash at Your Desk (seriously obsessed)

It seems sacrilegious to be posting this considering pumpkin spice is not involved but I’ll get over it as I eat my Pumpkin Spice Rice Krispie Treat.

Who’s into snacks? Anyone? Anyone? For those of you that know me you know that I eat like a bird. I graze here and there and rarely am a clean plater – so sue me? I love snacks. Healthy snacks. Snacks that I don’t have to feel guilty about afterward. I bring a plethora of snacks with me to work because the last thing I want to do is devour a can of Pringles out of utter starvation. If you’re looking for a healthy snack alternative (other than raw veggies and an apple), here are some great options that you will become addicted to.

THE JOY NUT CO. CINNAMON ALMONDS
My go-to snack is nuts nuts and more nuts! Did I mention I love nuts? Except walnuts (I’m allergic). I make my own trail mix consisting of raw almonds, raw sunflower seeds, pecans, unsweetened dried cranberries and dried coconut. Sometimes that gets booooorrrrring so I gotta step up my nut game. What better way to do that than to pick up a package melt-in-your-mouth cinnamon almonds from The Joy Nut Co.?!


Joy Nut Co






Joy Nut Co2




Seriously you guys. When I say melt-in-your-mouth, I actually mean it. These almonds are everything. I was at the South Pearl Street Farmer’s Market in Denver and noticed these guys right away because I am a true regular and had never seem them before. TJN Co. is based in Arvada, CO (love to support my local bizzies, and as you can see, so does Sawyer the Labrador).

If you love cinnamon almonds, these are the best you’ll ever taste. That’s why they’re our top seller.

(Totes true. These are the best, and I’m a tough crowd.)

For those of you who aren’t Denver locals, you can buy these babies online. They offer a flat shipping rate of $5.95 for up to 6 bags… score! They have five other flavors including cocoa mint (really good to have after eating a smelly meal), cocoa roast, honey roast, roasted/salted, and raw. Get ’em while they’re hot!

KETTLEHEAD POPCORN KETTLE CORN
Another one of my semi-recent obsessions is Kettlehead Popcorn. When I say obsessed, this may be an understatement. People probably think I’m a little (or a lot) weird with how often I talk about this particular popcorn. My friends are talking about getting engaged, married, and having babies… and here I am talking about kettle corn.


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Kettlehead3




Kettlehead has become my #1 most frequent farmer’s market purchase. Not only do I buy it for myself, but I’ve been buying it for friends and family alike because I genuinely want them to experience the magic that goes on in your mouth when you consume this delectable treat. F that movie theater popcorn, this is totally worth sneaking in. It’s organic, made with local Colorado ingredients, and gluten free. If you get some at any of their farmer’s markets, you’ll get a bag that’s cooked hot and fresh. My personal favorite is the KETTLE CORN. It’s the perfect blend of sweet and salty and they use mushroom kernals which is what creates such large, round popcorn pieces. Their other popcorn flavors include Buffalo Blue Cheese, Jalapeno Cheddar, Spicy Southwest, Toasted Cinnamon, Wasabi Pop, Honey BBQ, Denver Cheddar, and Colorado Pop. The owner’s name is Dylan, he’s such a delight. I think it’s safe to say that Dylan has improved the quality of life of so many people because of his popcorn.


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^ My face when someone asks me for some of my kettlecorn.

Kettlehead ships nationwide! Buy a bag (or 6) here. Follow these guys on Insta for mouth-watering snaps!

Whether you’re at work, school, camping, hiking, or brewery-ing with friends, these snacks are a must. And if you’re down and out, these are much cheaper than therapy. And much healthier than Ben & Jerry’s.

Happy Hump Day babies!

X Lindsey

HOW TO MAKE THE PERFECT CHICKEN SALAD

Photo credit: Chung-Ah, Damn Delicious


Greek-Yogurt-Chicken-Salad-Sandwich



My sure fire way to get yummy, tender, flavorful chicken is in the Crock pot. That’s the secret to the perfect chicken salad. Another major player in this recipe is my handy dandy Chef’n VeggiChop Vegetable Chopper from Williams Sonoma. This makes the chopping so fast and so easy. “This hand-powered cooks’ tool evenly and efficiently chops fruits, vegetables, herbs, nuts and meats without a cutting board. A few pulls creates a coarse chop; the more you pull, the finer the texture becomes.” The reason why this chicken salad is so healthy is because no mayo or sour cream is used. The creamy texture comes from plain Greek yogurt, dijon mustard, lemon juice, and a little bit of red wine vinegar.

INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup red onion (diced)
  • 1 medium-sized apple (diced, I used a Gala)
  • 2/3 cup grapes (halved)
  • 2-3 celery stalks (diced)
  • 1-2 tablespoons green onion (sliced thin)
  • 1/3 cup of raisins and dried cranberries (mixed)
  • 1/4 cup of sliced almonds
  • 1 5.3 oz container of Chobani plain Greek yogurt or 1/2 cup of another brand
  • 2-3 tablespoons of dijon mustard
  • Juice from half a lemon
  • 1-2 teaspoons of red wine vinegar
  • Fresh or dried dill weed (to taste)
  • Garlic powder (to taste)
  • Onion powder (to taste)
  • Garlic salt (to taste)
  • Kosher salt (to taste)
  • Black pepper (to taste)

INSTRUCTIONS:

Bean-less Turkey/Kale/Sweet Potato Chili {with a kick!}



Bean-less turkey chili




I know that chili isn’t your traditional Memorial Day weekend food, but if you’re looking for something to make other than burgers and brats, try this. It’s nutritious and much lighter than BBQ food but still ultra filling and most importantly, DEEEEELISH.

This chili contains NO BEANS – and this is OK! Because you know somebody will bring the baked beans to the party>>>let’s be real. I find the sweet potato is a perfect alternative to beans, they contain fiber and fill you right up.

I’m excited because the recipe makes a lot of servings, which helloooo(!), means lots of leftovers, and you can double or triple it very easily if you’ll be feeding guests this weekend or need to bring something to a Memorial Day partay.

I added one fresh chopped jalapeno (with seeds) to the mix – I wanted my chili to have a li’l kickeroo. Instead of a dollop of plain Greek yogurt or sour cream I topped it with a sprinkling of shredded cheese, fresh avocado, and chopped green onion.

Check out my recipe below or visit Christal’s blog, Nutritionist in the Kitch for the original recipe.

INGREDS
+ 1-2 lbs of lean ground turkey
+ 1 teaspoon salt (divided)
+ 1/2 teaspoon or so cumin
+ 1/2 cup chopped onion
+ 3-4 garlic cloves (finely chopped)
+ 1 1/2-2 15oz cans diced tomatoes with green chilis (do not drain)
+ 1 medium sweet potato (cubed)
+ 3/4 cup water
+ 1/4 teaspoon chili powder
+ 1/4 teaspoon paprika
+ 1 bay leaf
+ Shredded cheese (for garnish)
+ Avocado slices (for garnish)
+ Fresh cilantro (for garnish)
+ Green onion (chopped, for garnish)

DIRECTIONS
+ In a very large skillet over medium heat, brown ground turkey and season with 1/2 teaspoon of salt and cumin
+ Once cooked add onion, garlic, and jalapeno. Cook for 3-5 minutes over medium heat
+ Add diced tomatoes, sweet potato, tomato sauce, water, chili pepper, paprika, remaining 1/2 teaspoon of salt, and bay leaf
+ Cover and simmer over medium-low until potatoes are soft and cooked through, about 20-30 minutes. Stir occasionally and check potatoes periodically to see if they’re done. You don’t want them to get mushy. Add 1/4 cup more water if needed
+ Add kale and stir until wilted. Remove bay leaf
+ Garnish with cheese, avocado slices, cilantro, and green onion



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Spaghetti Carbonara Makeover | Spaghetti Squash + Turkey Bacon



Spaghetti Squash Carbonara






Spaghetti Squash Carbonara




Do you love spaghetti pasta carbonara? Next question. Do you love the calories in spaghetti pasta carbonara? Yeah, didn’t think so.

Well my dears, this recipe is going to fill your heart, soul, and tummy with glee because you get the savory, hearty, warming flavors of traditional spaghetti carbonara without the calories and carbs that make you feel bloated beyond belief.

I replaced the spaghetti pasta with spaghetti squash and used peppered turkey bacon from Whole Foods instead of pork bacon. These two simple replacements majorly lightens up a usually-rich and heavy dish. Both me and my significant other fell head over heels after the first bite and agreed that this is definitely a “make-again-er”.

So my friends, if you’re craving comfort food that is healthy, easy, and delicious, try this out.

Also, if you or someone you cook for has never tried spaghetti squash before, this is a fantastic recipe to start with! You/they will be hooked.

{PS} Great for leftovers… just ask Trey 😉


afterlight



I enjoyed the leftovers for lunch accompanied by a refreshing, homemade green juice using purple kale, banana, pineapple, juice from an orange, juice from a couple limes plus lime zest.


Green Juice



Thank you, Faith Durand for the recipe. Original can be found here.

Spaghetti Carbonara Makeover | Spaghetti Squash + Turkey Bacon

By Lindsey
Published: May 8, 2014

    Do you love spaghetti pasta carbonara? Next question. Do you love the calories in spaghetti pasta carbonara? Yeah, didn’t think …

    Ingredients

    Instructions

    1. Preheat oven to 350°. Cut spaghetti squash in half lengthwise using a good, sharp chef’s knife. Scrape out seeds and flesh. Place squash in a 9×13 baking dish/pan. Place cut side down for softer squash strings, cut side up for crunchier squash strings. I prefer the latter. Roast for 45 minutes.
    2. In a cast iron skillet cook turkey bacon over medium heat until desired crispiness. Remove from pan, pat to remove excess oil, place on chopping board and dice. Add a little oil to skillet if needed (turkey bacon is not as fattening as traditional pork bacon, so it doesn’t let off as much grease). Place diced bacon and onion in skillet and cook 5-6 minutes or until onions are soft. Remove from heat.
    3. In a large bowl, whisk the eggs first, then whisk in the ricotta. Fold in bacon and onion mixture, add 1 cup of the parm, and salt and pepper.
    4. Once the squash is cooked and easily pierced with a fork, remove from oven and set heat to 375°. Let squash cool for a bit. Wipe baking dish/pan dry and lightly grease with oil or cooking spray. I used coconut oil.
    5. Shred spaghetti squash halves using a fork. Shred really well, ensuring you get as much squash out of it as possible! Place shredded strings into egg/turkey bacon mixture and mix well until all stringy bits are coated.
    6. Spread mixture into baking dish/pan, sprinkle with remaining parm and bake for 45 minutes or until golden brown on top.

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