Archive | February, 2013

Salad of the Week

28 Feb

Wednesday night dinners are spent on campus with our sorority sisters for family dinners. Since we do not have a meal plan we pack a dinner so we are still able to eat with everyone and don’t have to pay to eat in the cafeteria. Let’s be honest, $8.50 for dinner is ridiculous. We try to get creative with our Wednesday night dinner choices but they have to be pretty portable since we do not have access to a microwave. Last week we decided to make salads in a jar. These were prepared a few days in advance and we simply just grabbled them from the fridge a few minutes before leaving and added a little more soy sauce to the top. These would be perfect to make ahead for lunches during the week. This jar was asian inspired but the possible combinations are endless. You could add anything to the basic ingredients which are 1 cup of spinach and 1/2 cup of cooked quinoa. The recipe below is for one jar but you could make a huge batch of quinoa and prepare multiple jars at a time.

Ingredients:
1/4 cup of cooked red quinoa
1/4 cup of cooked white quinoa
4 oz. of chicken breast (could also use tofu, beans, etc.)
1 carrot, julienned
1 serving of sugar snap peas

Dressing Ingredients:
1 teaspoon of PB2 (could also use regular peanut butter)
1 teaspoon of soy sauce
1 teaspoon of water
1 teaspoon of chai seeds (optional)

Assembly Directions:
1. In the bottom of a mason jar mix dressing ingredients together. If dressing appears to thick you can add additional water or soy sauce depending on your preference.
2. Once dressing is mixed together, add cooked quinoa to jar and mix thoroughly with dressing.
3. On top of the quinoa tightly pack spinach followed by the julienned carrot and sugar snap peas.
4. Slice the chicken breast into bite sized pieces and place on top of vegetables. Right before eating we added an additional teaspoon of soy sauce to give the salad more flavor. The contents can be eaten right out of the jar or heated in the microwave depending on your preference.

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We opted to eat this cold and it was fabulous! Everyone kept asking what we were eating, we think they were definitely a little jealous of our dinner choice for the evening. We’re sure if you bring one of these to work with you people will definitely be a little jealous.

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What We Ate Wednesday

27 Feb

Happy Wednesday! This week is going by fast and we are not complaining. After today only two more days stand between us and spring break. We are happy girls! Today we are linking up with Peas and Crayons for our usual Wednesday blog post of what we ate yesterday #WIAW. Check out the linkup at http://www.peasandcrayons.com

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It is so much fun to see what other health foodies like us are eating on a day to day basis. We hope seeing what we eat inspires you to eat healthy too!

Breakfast is the most important meal of the day, and by far our favorite. Yesterday for breakfast we had whipped banana oats with egg whites mixed in and topped it with just a little bit of everything. In that mix included blueberries, peanut butter, banana slices, homemade cranberry sauce, dried cranberries, and nature box trail mix. Mixing in egg whites the last few seconds of cooking adds extra protein. Surprisingly, the addition of eggs is barely noticeable taste wise. Try mixing in egg whites next time you make oatmeal. You may be surprised at how fluffy they make your oats and they will help keep you full all the way to lunch.

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Lunch today was a spinach salad topped with scrambled egg beaters, fresh cut vegetables, peppered tofurkey lunch meat, 1/2 medium sweet potato, and blue cheese

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After this picture it was topped with some fresh cracker pepper, sea salt, and a drizzle of balsamic vinaigrette. We also sipped on some mango green tea throughout the morning and afternoon.

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With lunch we also had a red delicious apple on the side. Lately we have been on a huge apple kick and usually have at least one apple a day.

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For our afternoon snack we shared a new larabar flavor we’ve never tried before with a green smoothie on the side (1/2 orange, frozen banana, spinach, and 1/2 cup water blended together with ice).

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Dinner was put together quickly before we had a date with the library for study hours. We took 1/2 of a whole grain bagel and sandwiched it between pumpkin butter, a morning star sausage patty, mixed greens, red onion, and sautéed mushrooms! We also planned on having a cup of Wolfgang Puck lentil soup on the side but after one bite we were completely turned off. The soup was extremely salty. Definitely a major disappointment.

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With only a few minutes to spare we quickly threw together our own soup creation. We started with a base of 8 oz. of Pacific Foods chicken broth and 1/2 cup of water and added in 1 cup of black beans, 2/3 cup of organic frozen vegetables, and fresh spinach. This was taken to the library and greatly enjoyed while catching up on some work 🙂

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Finally our night ended around 11 pm with a late night snack that involved low fat cherry yogurt mixed with unsweetened almond milk. Then we put this mixture in our frozen yogurt maker for 20 minutes. Topped with homemade granola it was the perfect end to a fabulous food day!

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Laughing Cow Cheese Stuffed Chicken Breast

26 Feb

Happy Tuesday everyone 🙂 If you happened to notice the scrumptious looking picture of the stuffed chicken breasts from yesterdays post and wondered about them, you’ve come to the right place! Today we are sharing the recipe with you guys! Laughing Cow cheese wedges are seriously the bomb. They have so many unique flavors. This weekend when our family was visiting we decided to make stuffed chicken breasts. After coming across a recipe online we decided to stuff them with spinach and Laughing Cow garlic and herb cheese wedges. I know we always talk about how simple recipes are but we are not exaggerating when we say that this recipe literally took 5 minutes to put together. We always hear people use the excuse that they do not have time to eat healthy. We promise you all, making healthy food takes just as long as making unhealthy food does. Below are the ingredients and directions for this super easy meal!

Ingredients:
Chicken Breasts (4-6 oz. each)
Laughing Cow cheese wedges (any flavor would work-we recommend swiss or garlic & herb)
Spinach
Homemade Bruschetta (simply mix together 3-4 small chopped tomatoes with salt & pepper)

Directions:
1. Preheat the oven to 425
2. Slice open each chicken breast on its side with a knife and spread one cheese wedge per piece of chicken inside slit. Then stuff spinach and red onion slices inside chicken on top of cheese.
3. Place chicken in a glass baking dish and season with salt and pepper. Cover dish with foil and bake at 425 for 45-60 minutes depending on the size of the chicken breast.

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4. The last 5 minutes of cooking remove foil from baking dish and top chicken breast with homemade bruschetta.
5. Enjoy!

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We served the chicken breast with a side of steamed broccoli. Yesterday for lunch we put the leftovers over a spinach salad tossed with balsamic vinaigrette, diced tomatoes, and more steamed broccoli. This is a really way to spice up plain old chicken and would be perfect for impressing your next dinner guests. We’d love to know, what do you usually stuff chicken breasts with?

What a Marvelous Family Weekend

25 Feb

We have something marvelous to share with you on this beautiful Monday morning. It is our exciting weekend with our family! They came between 2-5 hours away to see our new apartment and visit us! Spending the weekend with our family was such a blast. We have the details below.

First, we are linking up with Healthy Diva Eats! Her page features tons of blogs who link up to share their favorite parts of the weekend with readers. You should definitely check it out and share what was marvelous about your own weekend!

http://www.healthydivaeats.com/

Our family arrived Friday evening bearing gifts to make our apartment just a little more “homey”. They all were beyond perfect. We have come to the conclusion that there is just something about both of our Aunts that help make everything feel a little bit more like home. We think it is because we find such a comfort in their homes because we spent so much time there as kids. Whatever it is, we are thankful they have brought some of it into our home.

Our Aunt Tracy got us a beautiful bunny rabbit to watch over us. We think our dad was reincarnated into a bunny rabbit. We were the first to discover a bunny rabbit watching over us and appearing places where we least expected it. Soon after the rest of our family started noticing bunny rabbits in their lives. Now everyone has a ceramic bunny rabbit somewhere at their house to remind them of our dad. It is comforting for us to see our dad in the form of a bunny rabbit but the feeling cannot be explained unless you have experienced it yourself after the death of a loved one.

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A homemade picture to hang in our living room. It matches perfectly!

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Homemade coasters. Our Aunt Dawn is so crafty. They are perfect for our dining room table. Every time we use them we are instantly reminded of her.

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You can put them all together for a centerpiece when you are not using them! We would of never thought of this! Thanks Aunt Dawn!

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We also received another set of funky bowls from our Aunt Tracy because she knows how much we love unique kitchen bowls. Of course we used them for breakfast the next morning! They are perfect for oatmeal.

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Here are some more details from our weekend with a few of the photos that helped capture the moments.

Friday nights dinner before our guests arrived was a spinach salad with white beans, sprouts, cucumbers, fresh salsa, greek yogurt, raw crackers, freekah (it’s kinda like brown rice but better) and a drizzle of fat free balsamic dressing.

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Fun drinks (Alcohol free due to our no alcohol policy during the pledging process)

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Refueling during our shopping trip at Panera. Panera is usually our favorite lunch option whenever we go shopping with our family. This is the second time we got the Chicken Hummus Power Bowl off of their hidden menu. For less than $8 this is the perfect bowl filled with the best hummus we have ever tasted. Seriously, we  were licking the bowls by the end because it is that good.

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We cooked a healthy dinner together after our long day of shopping. When we say long day we mean really long day. We did not get to eat dinner until after 8PM! We were all starving at this point and really enjoyed what we made.

We stuffed chicken breasts with 1 herb laughing cow cheese wedge, spinach, red onion, and salt/pepper. This was so easy and with our combined team work came together really quickly. It was cooked at 425 until we were done shopping. Estimated time: 1 hour but you can adjust temperatures based on your own schedule. Just make sure the chicken is cooked through completely.

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Fresh brushetta had tomatoes, basil, salt, pepper

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Finished product! We added the brushetta to the tops of 1/2 of them with 7 minutes remaining

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Yesterday’s Breakfast was Greek yogurt with a banana, 1/2 clementine, strawberries, blueberries, grapes, cinnamon spiced almonds, chai seeds, and fresh granola from Dessert’s Etc. (HEAVENLY)

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Yesterday’s Lunch was a salad with a little bit of everything (literately). Spinach, mixed greens, 1/2 orange, strawberries, blue cheese, peppers, onion, cucumber, carrots, Canyon veggie chips, 1/2 black bean morning star burger, and Panera’s fat free poppyseed dressing.

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We had time for an afternoon study snack. We spent almost the entire day catching up on school work and studying for our French Exam. Kayla also has a literature exam today too.

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We did find a little time to update Dev’s bathroom though. The new shower curtain adds so much color into the small bathroom and reminds us of spring. Please come faster!

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All this leads to the closure of our weekend. It was fun but boy did it go by fast. We have just one more week of classes before we get a week off for spring break! During our break we are looking forward to staying in NYC, meeting up with friends who are home for the break, cooking, and relaxing!

What did you do this weekend? Did you go shopping? Did you spend it with your family? We would love to hear your favorite part.

Banana Egg Scramble

22 Feb

TGIF, seriously! We are so excited for this weekend. Some of our family is coming to visit for the weekend. On the agenda is shopping, cooking, and relaxing! This weekend is going to be a blast. We hope you all have some fun plans too! This week’s #strangebutgood recipe was inspired by another food blogger’s recipe for a banana and egg scramble. Check out Kylie’s blog over at http://immaeatthat.com/ All of her recipes look amazing and we cannot wait to try some more of them. Before coming across this recipe we would have never thought to combine banana with scrambled eggs. We tried the banana pancakes and all but this idea was new to us. The end results, pure genious.
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This recipe follows Kylie’s exactly, so we take no credit.

Ingredients:
1/4 cup of egg beaters
1 egg
1 mashed banana
1 tsp. vanilla extract
1 tsp. cinnamon
1 tbsp. mixed nuts (almonds, peanuts, etc.)
1 tbsp. dried cranberries
peanut butter frosting (1 tablespoon of peanut butter mixed with 1 tablespoon of almond milk)

Directions:
1. In a small bowl mash an extra ripe banana. Once mashed, wisk in 1 egg and 1/4 cup of egg beaters (or 2 egg whites), vanilla, and cinnamon.
2. Spray a frying pan with cooking spray and heat over medium heat. Pour in egg and banana mixture and cook like you would cook scrambled eggs. Make sure to scrape the bottom of the pan with a spatula. Continue to cook eggs until no longer raw, about 5-6 minutes on medium/low heat.
3. Remove from heat and top with 1 tablespoon of mixed nuts, 1 tablespoon of dried cranberries, and peanut butter frosting.
4. Enjoy

This may be our new weekend breakfast go-to. This was a #strangebutgood breakfast combination we hope you try soon! We were so excited to try it we didn’t even take a photo! Check out the above site to find out what this delicious breakfast looks like! Have a fabulous weekend. Hope it is magnificent 😉

Pumpkin + Chicken + Spinach

21 Feb

Happy Thursday! I don’t know about you, but we are definitely glad it is already Thursday. This week has been crazy busy and we are so ready for the weekend. Tuesday night was one of the greatest nights since joining Phi Sigma Sigma. We recieved our bigs on Tuesday night. Those of you who are not familar with Greek life, a big is that one person you are guaranteed to have a life long relationship with. ALthough we have 24 other sisters, we have that one sister or our “big” who is just ours. Both of us could not be happier with who we were paired up with. We are definitely living on cloud 9 this week.

Today we want to share with you a recent salad combination we put together that was inspired by a picture we saw on Instagram. Social networking sites are a great place to get inspiration for healthy meal options. Recently we have been trying to have a salad at least once a day for either lunch or dinner. We have been having fun coming up with different combinations so that we do not get sick of eating the same thing over and over again. I am sure no one is surprised to find out this salad has pumpkin on it. Last time we went to the store we found ourselves placing three cans into our cart. We have come to the conclusion that pumpkin makes just about anything better. Who agrees with us? We need to unite with the other pumpkin obsessed bloggers in the world.

But if you aren’t quite convinced yet about pumpkin try this salad out. Let us know if this crazy good salad combination brings you over to the dark side.

Ingredients:
Spinach
Grilled Chicken
Feta
Dried Cranberries
Carrots, julienned
Multigrain Bread, toasted
Pumpkin Butter (1/4 cup pumpkin, 1 tbsp sugar free maple syrup, and a dash of salt)

Directions:
1. Grab the biggest bowl you own and throw in 3 cups of spinach.
2. On top of the spinach add grilled chicken, feta crumbles, dried cranberries, and carrots.
3. Then toast a slice of multigrain bread and cut it into squares to resemble “crutons” and place them in the salad bowl.
4. Finally, in a small bowl combine 1/4 cup pumpkin, 1 tablespoon of sugar free maple syrup, and a dash of sea salt and heat in the microwave for about 30 seconds. Once heated through, place pumpkin butter on top of salad and enjoy!

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If you’re planning on trying this combination let us know. If you have any salad combinations you cannot get enough of please share as well. We are always looking for new combinations to try. Whoever said salads are boring clearly never had this combination before.

What We Ate Wednesday

20 Feb

Lauren Conrad once said, if someone asks you what they should get you for a birthday or holiday you should tell them one of three things:
1. Something you can eat.
2. Something you can burn.
3. Something you can drink.

We’ve decided that there is a fourth thing added to that list.
4. Cans of Libby’s pumpkin purée

We are officially obsessed. It just tastes SO good. Today we’re linking up with Peas and Crayons once again to share with you what we ate and of course there is pumpkin included!

Breakfast this morning was banana whipped oats with pumpkin and cottage cheese mixed in and topped with homemade sun butter, Nature’s Path pumpkin flax granola, and shredded unsweetened coconut. Look how huge the pumpkin makes this bowl of oatmeal! (The secret is mixing in a 1/2 cup of pumpkin purée.)

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After classes, we spent the rest of the morning running around and doing schoolwork. We sipped on some hot green mango tea.

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Lunch was a salad with mixed greens, cucumbers, carrots, peppers, grape tomatoes, cilantro hummus, blue cheese, tuna, and raw crackers. Paired with 1/2 cup Greek yogurt, cranberry sauce, and love crunch granola.

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Around 3:30 we had an afternoon snack

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An apple paired with cinnamon raisin swirl peanut butter! The perfect size snack to hold us over until dinner.

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Ellie’s vegetable stew tossed with a cup of spinach and a serving of pasta! Quick, easy, and yummy! We never actually thought of putting soup over a serving of pasta until we read the back of the jar. Such a genius idea! Has anyone ever done this before?

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Night snack was fiber one cereal topped with chai seeds, banana slices, and sliced almonds. Paired with chai tea.

We found out late last night who are bigs were!!!!! Best news all week.

Dev’s Big

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Kay’s Big

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Such a fun night filled with so many traditions! We will explain more later but we hope you have a fabulous Wednesday!