Tag Archives: lunch

Apres-Gym Meal: Seared Chicken Breast with Pineapple Barley

Lately I’ve been working pretty hard at the gym: I’m trying the fewer reps/ heavier weights routine, and find it actually very satisfying.  After a workout I try to eat something healthy, filling and high in protein: much like this barley and chicken combo.

I already had cooked barley that I made in a rice cooker the day before. I mixed it up with some onion, garlic, chili pepper and pineapple slices – stir-frying until warm. Then I added a teaspoon of fish sauce to add a bit of depth and 2 teaspoons of soy sauce to add a bit of salt.

I seared the chicken on a very hot pan for about 4- 5 minutes on each side.

Serve with cilantro.

You can easily make this with any other whole grain you like!

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Smoked Salmon Sandwiches

Ridiculously quick and easy to make.

This is how:

1. Toasted bread (I had Jewish Rye)

2. A dab of mayo

3. Some lettuce leaves (Red Fire Farm)

4. Tomato slice (Red Fire Farm – we got FOUR POUNDS on Friday!)

5. Pile on the salmon

6. Squeeze some lemon juice

7. Sprinkle on the capers

ENJOY!

Adding a glass of OJ and a book made it only better:

Hakurei Turnips

I continue to dig through my farm share and Hakurei turnips are next!

Hakurei turnips are magical spring root veggies. They are crunchier, lighter and crispier than their fall cousins, and taste great raw.

Slice them thin, toss with good olive oil, sprinkle with black pepper – and you’re good to go!  (Some scallions or dill would be great here as well)

Don’t throw away the green parts – sauté them quickly with garlic  for a green side dish.

Light and delicious summer lunch: poached eggs over salad

This summer we are signed up for a farm share from Red Fire Farm, which I’m incredibly excited about.  This past Friday I picked up our first share: there were mixed greens, some spinach, fresh green garlic, hakurei turnips and a bunch of dill.

For my first CSA meal I made  A Tossed Salad topped with Poached Eggs and Shaved Blue Cheese.

It was absolutely perfect.

Here is how:

1.  Toss your greens with some olive oil + apple cider vinegar. I had two kinds of baby lettuce and baby arugula.

2. Poach two farm fresh eggs. To do that boil about 3 inches of water. Turn down the heat so that the water is moving a little, but not boiling. Crack an egg into a bowl and gently slide it into the water. For a runny yolk cook ’em for 2 minutes.

(for this recipe you want the runny yolk, because it will turn into a salad “dressing” of sorts)

3. Assemble the eggs and shaved blue cheese on the bed of greens. Top with some freshly ground black pepper.

YUM!

I absolutely love fresh farm eggs – just look at this! The color! The flavor! *swoons*

Pita Sandwich with Roast Beef

Pita bread + Hummus + (Baby Greens+Lemon juice + EVOO) + Roast Beef = Delicious quick lunch

Greek Yogurt Variations

While we’re on this healthy-eating train, here are two of my favorite snacks/ small lunches to bring to school:

Base is always Fage Greek Yogurt, 0% fat or 2%:

from bellamangia.wordpress.com

Then option one is get to school and use of the cafe’s honey bears for some honey (free hehe), and option two is grab some sliced cucumbers and carrots from the salad bar (less than $2), salt and pepper the yo and enjoy!

Click here for a FAGE coupon!

Avocado and Tuna Salad

Since I barely have time to go to the gym these days, I figured that at least eating right should do me well.

It’s super easy to make and very good for you:  avocados are rich in monosaturated and polyunsaturated fats, and contribute  almost 20 vitamins, nutrients and beneficial plant compounds. Light chunk tuna in water is high in protein and low in fat and carbs. Note that draining it and rinsing it well will help with the sodium content.

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