daily eats: 8.6.12

Hey Guys!

Monday is over, who’s happy? I had a bizarre day on the bus front. I’m not sure if I told you or not, but I’m one of oh, 3 people in LA who can actually ride the bus. (Fine, that is an exaggeration.) But I do feel SO incredibly lucky that it is easy for me to ride the bus! First the bus I ride drove right past me, then I missed the stop that I needed to get off at (good book!) and then on the way home, someone driving by yelled “hey prostitutes!” out the window to myself and a girl from work. I thought my outfit was kind of preppy, but apparently not! :)

Oh, and I’m a little out of practice on the daily eats posts – I forgot to take two pictures! I’m sure you can use your imagination…

Beverages: coffee + coconut creamer. While I prefer the flavor of 1/2 & 1/2, I’m trying to cut down on dairy and find that after a few days of coconut creamer I don’t really notice it anymore. I save my dairy consumption for cheese and greek yogurt.

Breakfast: raspberry & cashew museli (or overnight oats): 1 serving oats + almond milk + 1/2 cup 2% greek yogurt + 3/4 cup raspberries + flax + cashews

Lunch: tuna (1 can) & white bean (2 servings) salad + greens with balsamic dressing

Snack 1: finn crisp crackers (caraway) + 100 calorie pack of guacamole

Snack 2: raw almond butter

Workout: 45 minute spin class

Snack 3: olives

 

Dinner: brown rice + fried tofu + bok choy, asparagus and baby greens saute

Dessert: small square of dark chocolate

Have any good commuting stories to share?

daily eats: 7.10.12 {SNAP Challenge}

Two down, 5 to go! I was wondering last night if I could count wine as a condiment…

Beverages:

milk + coffee at work!

Breakfast:

peanut butter sandwich (again)

Lunch: More bread… Lunch was delicious but I was still hungry after eating it. Overall, it contained protein, healthy fats and vegetables but if I were to have something similar normally, I would change a few things. I would normally use the entire can of tuna over a huge bowl of salad greens and other raw vegetables with some whole grain crackers on the side. I’m not sure if it is the lack of volume from the vegetables in these meals that isn’t filling me up or smaller amounts of protein and fiber…maybe both?

1/2 can tuna + 1/2 avocado sandwich + 2 carrots

Snack: 10 saltine crackers (only thing I had at work!)

I wanted to stop by the grocery store to pick up a few more vegetables, possibly fruit and SNACKS but I was running late and needed to get home to the dog (we are dog sitting)…is this what it is like to be responsible for someone or something else?! :)

I had a few more crackers with some cheese as it was my only snack option. (Originally I mixed some beans with a bit of cheese, but I couldn’t do it, so bad.)

Dinner: Has an interesting story. We were at the meat counter shopping the other day and I noticed a yellow sticker that read “$.99 special!” and found a pound of ground bison a day away from the use or freeze by date, so they had marked it down to 99 cents! I originally picked up one of them and was going to use it instead of the chicken sausage I had planned on. It turns out that the one pound of chicken drumsticks that I was planning on getting ($1.48/pound) were only available in a value pack so they were way out of the budget. I ran back to the meat/fish counter and they had one more pack of the ground bison left so I grabbed it! We totally lucked out, I have no idea how often you can find these sort of deals, but I would doubt very often.

bison patty (about 3 oz) + lettuce + tomato (from the garden) + mushroom rice (packaged)

 I was still a bit hungry after dinner so I had 4 more saltines with some peanut butter. I know that yesterday I said the saltines were tasty, but I’m kind of getting sick of them now…

Nutrition Stats: About 1,860 calories, 83 grams of fat, 205 grams of carbohydrates, 19 grams of fiber, 30 grams of sugar, 82 grams of protein. 

Would you guys like to see another day or two of the SNAP Challenge meals? I don’t want to bore you, so let me know! I would also LOVE your suggestions for cheap, filling snacks! 

 

add this: beans

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What:

  • Standard Beans: Lentils, Garbanzo, Kidney, Great Northern, Black Beans
  • Try these: Adzuki, Black-Eyed Peas, Pinto Beans, Edamame

Why:

  • Full of protein and fiber
  • Contain B vitamins, iron and other vitamins and minerals
  • They are cheap!
  • Canned beans can be high in sodium, so rinse them before using

How:

How do beans play a role in your diet? 

white bean & kale soup

I know all of my Midwest friends and family will think that I’ve completely lost it, but its been cold in California. (And raining. No one told me it rained here, but I kind of like it.)

And when its cold, I crave soup to warm me up! I’m a fan of all kinds of soups – from creamy and rich (my Mom makes the best Shrimp & Artichoke Soup) to healthy, chock-full-of-vegetable soups.

This time around, I wanted an extra-healthy soup. Brimming with vegetables. Free of meat. Something that would warm me up and fill me up without a ton of calories because I’m pretty sure I’d rather eat more cookies this time of year. Healthy soup = more room for cookies, right?

So I threw together a ton of vegetables, a few beans, and my favorite, kale for a light, yet hearty soup that will leave you feeling good! I added a decent amount of red pepper flakes and the Taster loved the spiciness of the soup. Season the soup to your preference!

 

White Bean & Kale Soup

by Emily Dingmann

Prep Time: 15 min

Cook Time: 75 min

Keywords: soup/stew gluten-free high fiber low-carb vegetarian beans kale winter

Healthy, hearty soup full of veggies and beans!

Ingredients (8 servings)

  • 1 onion
  • 6 cloves of garlic
  • 1 leek
  • 5 stalks celery (about 4 cups chopped)
  • 5 carrots (about 2 cups chopped)
  • 2 Tbsp butter or oil
  • 2 cups white beans (cooked)
  • 64 oz vegetable broth (2 boxes)
  • 1 14.5 oz can of diced tomatoes
  • 1 bunch kale
  • salt, pepper, red pepper flakes

Instructions

Prep all vegetables.

Chop onion, celery, carrots and leek.

Mince garlic.

Thinly slice kale.

Heat oil in large pot and add onions and garlic.

Saute for a few minutes, then add celery, carrots and leeks.

Cook for a few more minutes.

Add beans, broth and tomatoes.

Bring to a boil.

Add chopped kale and let simmer for 30-60 minutes.

Serve hot and sprinkle with parmesan if desired.

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