lunchables for adults

In my quest for new lunches, I decided to make some of my favorite snacks into lunch. Meet the lunchables. Adult version.
2 French Meadow Sprouted Fat Flush Tortillas, baked until crispy, cucumber, lettuce, red peppers

home-made hummus, marinated artichokes & kalamata olive tapenade

Voila! A quick to assemble lunch – extremely portable and most importantly?
Delicious! I was so excited for lunch this day!

Another twist on the lunchables:
home-made hummus and tapenade

Greek Salad (not pictured) and Quinoa Tabbouleh

Recipe for Quinoa Tabbouleh:
1/2 cup quinoa, cooked as directed
1 bunch of parsley, chopped
2 tomatoes, chopped
2 green onions, chopped
1 green pepper, chopped
1 cucumber, chopped
1-2 Tbsp olive oil
juice of 1/2 lemon
salt & pepper

Toss all ingredients and enjoy. Easy and refreshing.

glass noodle stir-fry: revised

This twist on my favorite spring rolls was inspired by a “Glass Noodle Stir-Fry” from the July edition of Food & Wine. I went from rice noodles to zucchini noodles in spring roll wrappers. They were great…the rest of dinner? Not so much.
The taster and I went to an Asian Market one night after work (complete with Wasabi peas, Nori wrappers and lychee fruit) along with some Chinese broccoli (my Chinese take-out favorite) and some calamari rings….neither of which I was very pleased with. But hey, the store was great and you never know what you are going to find!

Zucchini noodles and other veggies – stir-frying away

1 Tbsp olive oil
2 Tbsp sesame oil
2 Tbsp rice vinegar
Squirt of sriracha
1/4 cup green onion, sliced
1/2 cup carrots, chopped
1 pepper, sliced
2 1/2 cup zucchini noodles
1 cup napa cabbage, shredded

Heat olive oil in a pan and add veggies (cabbage at the very end). Add the sesame oil, rice vinegar and sriracha and stir-fry until veggies are heated through. Add a pile of veggies to the rice paper, top with cilantro and roll!

Finished version…definitely want to make some more of these rolls- YUM!

Here is the not so great broccoli – it just needed a little something something – it was a little on the bitter side.

The squid? I had about one piece and was finished…it may have been better if we had sliced it into thinner rings, but I was not a fan.

Next time I’ll just stick with the spring rolls ;)

ask the nutritionist: meal planning

I am what you call a planner. Plain. And. Simple. I have most of my weekends planned through October and while it drives some of you crazy (and you know who you are) I happen to like being organized! (Ok…it may be on the border of organization and craziness)
But the most important of planning? Meals!
I plan out my meals on a weekly basis which is also how I make my grocery shopping list. When I was in college and had lots of time I would just mosey on over to the store whenever I needed to get something. But that is not an option anymore and I like to just make one trip to the store a week – plus, it saves $$! I either write out on paper or if I’m feeling especially nerdy, I will type it out into an excel sheet. Yes. I’m serious.
I usually have a stack of recipes that I’m dying to make so I’ll usually incorporate one or two of those per week for dinner and then stick to some simple meals for the other nights. Between sports and travel we usually have about 3-4 dinners at home per week. Oh, and I always prep dinner with a glass of wine and some cheese. It’s just how I roll.
Since I usually take my lunch to work, these also must be very deliberately planned out. I secretly long to work from home so that I can make my lunches as I need them. Someday. (sigh) Lunches are usually salads with various toppings (I tend to save my creativity for dinner!) I’m also working on simplifying my lunches so that I don’t have to spend so much time the night before getting everything ready.
I don’t always plan breakfasts (it is usually my least favorite meal, unless it’s a weekend breakfast) so I usually just make sure I have the appropriate ingredients to come up with something: smoothies, fruit salad, toast, eggs, etc.
Then I plan the meals out by day, list out the ingredients that I need and I’m done! No more digging in the refrigerator at 6:30 trying to find something for dinner.
Confession: I really don’t follow a budget (terrible, I know, but I just love food!! I can’t help it) I did while doing an eating experiment a while back so this is also something that I would like to work on doing!
Do you plan out your meals or go with the flow?

restaurant: punch pizza

Punch Pizza, a Twin Cities favorite is a Neapolitan pizza restaurant that uses a wood-burning oven to bake the pizzas in 90 seconds at 800 degrees. Super fast and extra delicious! I had been wanting to take my parents for a while so the last time they were in town we knew exactly where to go!
Our favorite is the Margherita Extra: Basil, Mozzarella di Bufala & Mt. Vesuvio tomato – does not get any better than this!

Gorgonzola Salad: romaine and walnuts in a creamy gorgonzola dressing – wanted to get some vegetables in for the meal!

Adriatico: feta, caper, onion, sarcene olive & oregano

Tripoli: rosemary, onions & proscuitto

The simplicity of these flavors, along with the use of high-quality of ingredients makes Punch my favorite pizza place in the Twin Cities.