Grilled Chicken Salad

I only had a little bit of Greek yogurt left so I couldn't make the shake for breakfast today, so I had Monday's waffles with strawberries instead.  Yum!  Definitely saving the smoothie recipe to try another time though.

Lunch was another winner.  I never really had goat cheese much before but it was very tasty with the blueberries and walnuts on this salad. 

Grilled Chicken Salad
Top 2 cups of spinach with 1 tbs walnuts, handful of blueberries, 1 tbs goat cheese and a piece of cut-up grilled chicken.  In a bowl, combine 1 tbs. balsamic vinegar, 2 tsp olive oil, season with sea salt, black pepper and garlic powder.  Combine with salad.

Sorry, forgot to take pic so you'll just have to use your imagination on this one.

 

Amy's Organic Black Bean Soup

Loving the heat and eat healthy options!  This soup was very tasty and surprisingly filling for soup.  The can says 2 servings, I admit I ate both :-)  It was only about 280 calories combined so I don't feel guilty at all.

I will definitely be trying some more of the Amy's soup flavors!

Note, if you want to eat this for lunch at work, you'll need a can opener!

Kashi Mayan Harvest Bake

I'm loving that a frozen meal was included in this challenge.  So quick and easy and something I would easily have again.

And, as a bonus, this stuff is delicious!  It would probably be even better if my office microwave wasn't so crappy and I could actually cook it right.

I will definitely be trying more flavors from Kashi.

FYI, I had a hard time finding it, but Target had a great selection.  In fact, they have a huge selection of frozen mealsy (health and not) at the White Plains Target.

Zucchini and Spinach Soup

I'm going to call this one a runner up.  It's certainly edible (such a glowing endorsement!) but needs a little something.  Maybe I blended it too much or need more lentils or spinach.  It's kind of watery and boring.  The cheese helps.

Zucchini and Spinach Soup

Heat 1 Tbs olive oil in large pan and add 1 chopped onion.  Cook over low heat until soft and slightly golden. 
Add 1-2 chopped garlic gloves, 1 tsp cumin and 1 tsp coriander.  Stir until onion are coated with spices and then add 2-3 handfuls of lentils and 2-3 medium zucchinis, diced into cubes. 
Stir until mixture is covered in spices and cook for a few minutes with the lid on, stirring occasionally. 
Add 4 cups of boiling water and 1 tsp salt and bring to a boil. 
Turn down the heat and simmer half covered for 10 min or until the zucchinis and lentils are well cooked. 
Add 5 large leaves of chopped spinach and cook for another 5 min. 
Turn off the heat and with a stick blender (or by running batches in your regular blender), blend until your desired consistency. 
Season with salt and pepper, to taste. 
You may garnish the soup with parmesan cheese.

This makes 3-4 servings so I put one serving in my mason jar to take to work and froze the rest.
A nice chunk of crusty bread would do a lot for this soup but, alas, it is not on my menu.  Maybe by the end of the week I won't crave that so much?

Oh, and not exactly the most appetizing LOOKING thing I ever ate, smells good though.



I had already eaten half when I remembered to take this, oops.  Oh, and some proof I eat at my desk at work :-(



Salad in a Jar

Also known as lunch for the week!

Lookit me being all healthy!  Craziness...