Uncategorized

Anything Goes in a Bowl Power Lunch

Power Lunch Annie

 

Alright, I’m not going to bore you with an extensive list of ingredients and tedious steps on how to make a healthy lunch.  If you’re like me, you don’t have the patience to read through chapters and chapters of steps.  ‘Work smarter, not harder’ is what I believe in and Folks, this recipe is the result of that philosophy.   The following ingredients are just guidelines simply because they were leftovers.  You can alter this recipe as much as you want, just remember to keep it simple and healthy.

 

Power Lunch

 

If you don’t have leftover quinoa, black beans, mushrooms, grape tomatoes, mushrooms, and kale, NO PROBLEM.  Use whatever whole grains and fresh veggies you have in the fridge.  I often find myself wondering what in the heck to do with veggies that are close to going bad or I’m just not in the mood to eat alone.  The solution?  Throw everything together  in a bowl.

Power Lunch Bowl

 

 

Chop your veggies into small pieces or keep them chunky if you prefer.

Afterwards, put ingredients in microwavable bowl and heat for 2-3 minutes until mixture is warmed through.  Not a fan of warm salads?  Feel free to skip the heat.

Finally, add a serving or less of your favorite dressing. (Read food labels and pay attention to serving size.  Some dressings are well over 120 calories per serving.)

DIG IN!

Annies-Naturals-Organic-Dressing-Green-Goddess-092325333444

Substitute Ideas:

Whole Grains: Quinoa, Wheatberry, Barley, Brown Rice, Farro, 100% Whole Grain Pasta (Make sure packages are labeled 100% whole grain or 100% whole wheat)

Veggies/Fruit: Carrots, Onions, Spinach, cucumbers, cubed sweet potatoes, apples, pears, blueberries, melons

Protein:  Chicken, Beef, Salmon, Chickpeas, lentils, tofu

Dressing: Whatever rocks your world (Just make sure it’s low in calorie or use less if it’s not.  Better yet, shake things up a bit and make your own healthy concoction.)

Advertisements
Standard
Uncategorized

Mango Ginger-Berry Smoothie

009

(Makes 2 servings)

1 cup fresh mango

1 cup frozen berries (your choice)

1/2 banana

1/2 cup coconut water

1 tsp fresh ginger, grated

1 cup spinach

1-2 tsp honey

Ice (optional)

*Toss all ingredients in blender.  Blend until smooth.  Detox and Enjoy!

Standard
Uncategorized

Kickin’ Spice Nuts

015

You’ll Need:

1 cup raw mixed nuts ( I used walnuts and almonds)

1/8-1/4 tsp chili powder

1 tsp ground ginger

1/2 tsp ground cinnamon

1 tbsp coconut sugar or brown sugar

1/2 tsp unsweetened coco powder

1/8 tsp black pepper

pinch salt

2 tsp coconut oil or canola oil

*Note: (If you have problems digesting nuts, soak them in water for at least 30 minutes or up to 24  hours in the refrigerator before preparing.  Soaking the nuts in water also starts the sprouting process, which boosts nutritional value.)

Heat nuts in hot skillet for about 4 minutes.  Remove from heat and pour nuts into a bowl.  Set aside.

Add chili powder, ginger, cinnamon, sugar, coco powder, black pepper, salt, and coconut oil to skill.  Cook until glaze begins to form, about 1 minute.

Add toasted nuts to spice mixture and stir.  Make sure all nuts are coated with spice mixture.  Cook for 1-2 minutes or until nuts are golden brown.

Store in air tight container to maintain freshness.

Standard
Uncategorized

Coconut Banana Creme Bowl

I love ice cream.  I mean, who doesn’t?  It’s creamy, sweet, smooth, and out of this world, but it can also damage the waistline.  Everything in moderation, right?  For the past few years I’ve noticed quite a few alternatives to the typical ice cream or fro-yo shops and I have to admit that I’m very impressed with the new kids on the block.  For those of us who aren’t able to enjoy dairy and are just tired of the same soy products on the market, there are more nut and coconut based options.  But one thing that I really enjoy making in my own home is a banana based ice cream made from, well, just bananas!  I was inspired by Gwyneth Paltrows’ new cook book, It’s All Good!

gwyneth3--z

Here’s what I came up with!

015

Coconut Banana Creme Bowl

(Makes 2 Servings)

(Adapted from: http://www.self.com/fooddiet/recipes/2013/04/banana-ice-cream-roasted-almonds)

2 Bananas

1/4 cup lite coconut milk

1/2 tsp coconut extract

1/2 scoop vanilla protein powder (optional)

2 tbsp sweetened shredded coconut

  1. Line cookie sheet with wax paper.
  2. Slice bananas into 1/4″ pieces and spread evenly on cookie sheet.
  3. Freeze bananas for 3-4 hours.
  4. Add banana pieces, coconut milk, extract, and protein powder into blender until soft serve consistency.  Add more coconut milk if needed.
  5. Toast shredded coconut on dry non-stick pan until slightly brown.  Watch coconut carefully to avoid burning.  Coconut will toast quickly once heated through.
  6. Divide banana mixture into bowls and top with toasted coconuts.  Feel free to add other toppings!
  7. ENJOY!
Standard
Uncategorized

Chocolate Peanut Butter Banana Smoothie

One of the easiest ways to get a variety of nutrition in a meal is to just make a smoothie.  I like to add a few veggies to my smoothies because sometimes I find it hard to get into the veggie eating mood.  Usually when I purchase a hand of bananas, I break each finger up into six pieces and freeze them (banana cubes).  Afterwards, I just simply throw them  along with a few other ingredients into my Vitamix and let the blender do the rest of the work.

Today, my blender has been working overtime in order to make this scrumptious and nutritious glass of goodness for an afternoon snack.  Now it’s your turn to try it.  Here’s what you’ll need:

VID00229

Chocolate Peanut Butter Banana Smoothie

(Makes 1 serving)

1/2 cup unsweetened almond milk (original, vanilla, or chocolate)

3-6 banana cubes (frozen banana pieces)

1 tbsp natural peanut butter

1/2 tsp unsweetened coco powder

1/2 scoop vanilla or chocolate protein powder ( I use UMP)

1 cup spinach (may turn smoothie green)

  1. Add all ingredients into blender.  Blend until mixture is smooth.  Simple and Done!

Standard
Uncategorized

Banana Raisin Wrap

I am the Queen of Throwing Things Together when it comes to making a quick meal.  Sometimes I surprise myself when things actually turn out okay.  Right now I’m falling back in love with wraps because they are easy, versatile, and a good alternative to the typical sandwich.  You know, if my mom would have made wraps for my lunch when I was in junior high, I probably would’ve been one of the coolest kids on the block.  Did I say I was a huge fan of the wrap?  Oh, yeah!

The wrap that I made for you guys is meatless.  Sorry, but I’m trying to stick to this week’s Brown Bag Secret Ingredient.  Must use bananas!  No turkey wraps today, Folks!  I think this wrap would make a great lunch with a side of baby carrots, yogurt, or baked chips.  Feel free to switch things up with whatever you have on hand.  If you’re not into almond butter, peanut butter is amazing too.  Use whole grain, whole wheat, natural, and the least processed ingredients if possible!

Banana Wraps

Banana Raisin Wrap

(Makes 1 serving)

1 whole wheat or whole grain tortilla

1 tbsp natural almond butter

1 tbsp raisins

1 whole banana

2 tsp shredded coconut

Pinch of cinnamon (optional)

Honey (optional)

  1. Lay tortilla on a large plate or napkin.
  2. Spread almond butter on tortilla.
  3. Peel and place banana on top of layer of almond butter.
  4. Sprinkle the raisins, coconut, and cinnamon on top of banana.  Add a drizzle of honey if you prefer.
  5. Roll tortilla tightly.  Make sure mixture is secure in wrap.
  6. Toast your wrap in the oven for about 5-8 minutes. (Optional)
  7. Enjoy!
Standard
Uncategorized

Roasted Chickpeas with Garlic and Sage

Looking for a healthy side dish or tasty snack?  Look no more!

VID00195

Roasted Chickpeas with Garlic and Sage

(Recipe Adapted from: www.delicioustv.com )

2 c. chickpeas, rinsed and drained
2-3 T. olive oil
1/2 tsp garlic powder
3-4 (or more) pineapple sage leaves
Salt and pepper

  1. Preheat oven to 425 degrees.
  2. Line baking sheet with aluminum foil or parchment paper.  If you don’t have foil or parchment paper, lightly coat baking sheet with cooking oil of your choice.
  3. Cut or tear sage leaves into small pieces.
  4. Put all ingredients on baking sheet and toss until evenly coated.  Make sure each chickpea is even coated with oil.
  5. Bake in oven for 15-20 minutes or longer.  Turn pan halfway through baking time.  Chickpeas should turn brown before removing from oven.
  6. While chickpeas are still hot, sprinkle with your favorite seasoning.
  7. Enjoy

Tip:

Store leftovers in airtight container for up to four days.

Check out these link for more ideas:

Honey Cinnamon Chickpeas

Spiced Chickpeas

Roasted Chickpeas and Raisins 

Standard