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?
I have to admit something.
I don’t always love nuts.
But then I remember that they are kind of a perfect snack, and can be pretty darn delicious from time to time. Everyone likes peanut butter, right? I just recently came around to raw almond butter, and now I slather it on toast, celery and apples on a regular basis. I would never turn down pine nuts in pesto either.
If you are aren’t yet a fan, try adding some nuts in at snack time or nut butters for breakfast or lunch. Here’s the what, why and how…
- Pine Nuts
- Brazil Nuts
- Macadamia Nuts
- (peanuts are technically a legume but are usually fall into the nut category)
- contain fat, protein and fiber
- full of heart-healthy monounsaturated fats and can help lower LDL (bad) cholesterol
- can help reduce the risk of diabetes
- nutrient dense: full of vitamin E, folic acid, niacin, copper, magnesium
- Raw Nuts are best and then roast at home so they don’t go rancid
- Add some flavor to roasted nuts (like curried or herbed nuts)
- As a snack, on salads, or part of trail mix
- Nut Butter – look for natural varieties – the only ingredients should be nuts and/or salt.
- Watch portions! Nuts, although good for you, are very calorie-dense. A serving is one ounce.
- Recipes to Try: Almond-Honey Power Bar, Nut Recipes on Foodily, Nut Recipes on Gojee
Do you have a favorite nut or way to eat them?
I’m pretty sure I’ve tried 98% of the items at Trader Joe’s. I mean, it is just too convenient. It is across from the yoga/spinning studio that I belong to. There are three of them within walking distance of our apartment. And they are absolutely everywhere here in Los Angeles.
So I’ve been doing most of my shopping there and trying everything along the way. I’m working on a Best Of Trader Joe’s post, but I’m struggling with how to organize it – there are so many great things! Anyway, one of our favorite salads is the Chopped Field Salad with Chicken – it has flavorful currants, chewy couscous and the sweet basil dressing – oh, that dressing! I set out to recreate the favorite and while I made a few changes, the flavors are very similar. This chicken field salad has all of the “requirements” for an entree salad, so it’s the perfect salad for lunch or dinner – full of protein, fiber and flavor!
Chopped Field Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (2 large entree salads)
For the Salad
- 1 cup cooked israeli couscous
- 1 red or yellow pepper, diced
- 1/2 cup corn, toasted in hot pan
- 8 oz cooked chicken, chopped
- 1/4 cup dried currants
- 2 green onions, sliced
- 2 Tbsp pecans
- 2 oz cheese (I used feta but parmesan is used in the TJ version)
- 8 cups mixed greens
For the Dressing
- 1/2 cup basil
- 1 Tbsp mayonnaise
- 1 tsp dijon mustard
- 1/2 small shallot
- 1 Tbsp honey or agave
- 2 Tbsp apple cider vinegar
- salt & pepper
For the Salad
Toss together couscous, pepper, corn, chicken, cheese, currants, green onions and pecans.
Top greens with couscous mixture.
Drizzle with sweet basil dressing.
For the Dressing
Combine all ingredients in blender or small food processor.
Blend until smooth.
Taste and adjust flavors if desired.