squash, spinach & blue cheese

This may just be the first time you’ve ever seen Tupperware on my blog. I have a love-hate relationship with Tupperware. I use it multiple times a day, often times for breakfast and lunch but I long for those wonderful glass containers that are just like Tupperware in every way….except that they are glass. And I work in a “food manufacturing facility” so no glass allowed! I also am subjected to random brownie taste tests…but I won’t complain about that ;)

But when it all comes down to it, it’s what’s inside that matters, right? A few weeks ago, I shared my psycho picky lunch habits with you all. Luckily there are a TON of lunch ideas in the comments section. (Thank you!!) And this lunch that fits some of my criteria, is one that I’ve been meaning to make since November. It is simple, easy to throw together, combines veggies and a little fat from the cheese. Round out the meal with some protein and it is almost perfect.

The squash was baked and topped with a little salt and pepper. Then I threw about 2 cups of spinach (half bag) in the Tupperware. When I microwave my meal at work, the squash gets hot, the blue cheese melty and the spinach wilts. It’s delicious and incredibly satisfying. And that’s really all I can ask for in a lunch – that and my 9 other lunch criteria…

in my cupboard: minced ginger

As much as I like to think that my kitchen is constantly stocked with the freshest of herbs, garlic and onions, vegetables and spices one thing I always find myself wishing for is fresh ginger. Now, I just need to remember that I’ve got minced ginger in the fridge. I used to think that jarred ginger was kind of cheating (and still feel that way about garlic) but it actually makes a lot of sense for me and I’ll never be without it again. Little things like minced ginger just make me happy – knowing that whatever I’m making can be properly imparted with the bite and flavor of ginger. It adds so much!

Now I just want to find a way to incorporate it into a cocktail…any ideas? Do you use minced ginger, garlic, etc? Or do you think it is “cheating?”

asian snack mix

After picking up some chips and salty snacks from the vending machines at work a few different times, I decided that even if I couldn’t find a snack that would perfectly fit my salty craving and my desire for a nutritionally healthy snack, that I could do better than chips from the vending machine. Preferably my snack would taste better too. So I tried some “Zen Party Mix” from Target and loved it. No it wasn’t 100% whole grain or full of protein and fiber, but it did a great job of satisfying that salty craving I get every afternoon.

This last weekend, during my trip to the store, I hoped that The Wedge would have something similar. They didn’t. But they did have some bulk rice crackers and sesame sticks. And I had almonds and wasabi peas at home. And now that I’ve got my own perfect ratio of ingredients, I love my Zen mix even more than the Target version.

Let’s just hope I can ration it out to last me through the week.

Asian Snack Mix - makes about 9 cups

  • 3 cups rice cracker mix
  • 3 cups sesame sticks
  • 2 cups mixed nuts (I would probably add 3 cups next time)
  • 1 1/2 cups wasabi peas

Combine all ingredients and mix.


baked french toast

Sounds decadent, delicious and full of calories, right? Thankfully there is such a thing as healthy french toast. The Sprouted Cinnamon Raisin Bread eliminates refined flours and extra sugars, and the eggs add an additional protein boost that is welcome in any of my breakfasts. It’s custardy and slightly sweet and can be made ahead for a quick and easy breakfast on the go.

Baked French Toast - 4 servings

  • 8 slices Sprouted Cinnamon Raisin Bread (I use French Meadow)
  • 1 1/2 cup almond milk (I use no sugar, vanilla)
  • 1/4 cup maple syrup + extra for drizzling
  • 6 eggs
  • cinnamon

Cube bread into 1″ pieces and put in 8″ square pan.

Whisk together almond milk, eggs and maple syrup.

Pour egg mixture over bread cubes, sprinkle with cinnamon and let soak for about 3 hours or overnight.

Bake at 375° for about 35-40 minutes, until eggs are set.

Cut into 4 pieces, drizzle with maple syrup and serve.

The portion size is huge and there are about 313 calories and 19 grams of protein per serving. Sure to be a filling breakfast and a break from the oatmeal and toast as of late. It makes waking up in the morning that much easier. :)