What’s for Lunch?

Okay, I have been thinking long and hard about what I want to blog. I have a couple recipes [Sweet Potato Fritters, Chopped Thai Salad] that have been sitting in the draft section of my blog posts [FOR MONTHS], and I just haven’t taken the time to search for the photos or remake the recipes to make sure that everything is right.

So, I am showing you some of the meals I had during my internship.

Oh. Backup. Update. I’M A DIETITIAN! Yes. A registered and licensed dietitian in the state of North Carolina. [Insert party emoji] How the heck does that sound!? Pretty stinkin’ good. I finished my internship in early May, took my exam late May, and a few weeks ago I accepted a job in the area at a hospital. I will write a post on all of that soon, but I wanted to throw a food post in first.

During my internship, I had to pack lunch almost every day. This was a struggle sometimes but a great learning experience and let’s just say I was eating pretty dang well!

Here are some ideas for lunches and snacks. I eat a morning snack and afternoon snack, so that’s why it looks like so much food, haha! I find lunches to be hard (as well as dinners.. planning can be tough!) so hopefully you can find some inspiration.

Oh, and here’s how this is going to go down: M = meal, so there’s M1-5 (breakfast, snack, lunch, snack, dinner). That means if M2 = morning snack, M3 = lunch, and M4 = afternoon snack. Lastly, please excuse the photo quality. I packed these bad boys at night when there is no sunlight.

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M2 .. Okay, I’m really trying to remember how this one went. Hah! We will say M2 grapes & nuts, M3 asian cucumber salad & sweet potato chips, M4 hummus & peppers [and this was probably a Monday, on which I did spin at 6pm and usually ate a banana beforehand, hence TWO M2s!]

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M2 Larabar [the best flavors are Coconut Chocolate Chip, Chocolate Chip, and Chocolate Brownie! OH and the Mint Chocolate Brownie is TO DIE FOR], M3 salad with all the fix-ins like black beans, tomatoes, edamame, spinach, carrots, etc. & grapes, M4 granola bites at my internship and a banana on the way to the gym!

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M2 Larabar & apple slices, M3 salad & tortellini with homemade sun-dried tomato pesto [holy yum], M4 yogurt & banana [can you tell how much I like bananas yet?]

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M2 Clif bar & pear slices, M3 wrap & sweet potato chips, M4 grapes

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Pictured above is meal prep madness! This is 2 days worth of food: M2 Larabar, M3 Chopped Thai Salad & pears with cinnamon or mixed berries, M4 banana!

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M2 yogurt + clementines, M3 salad [with sun-dried tomato pesto!] & pears, M4 tomatoes

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M2 mixed fruit, M3 salad & cucumber with guacamole, M4 banana!

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M2 trail mix, M3 salad & apple, M4 not pictured – WHAT?! Maybe a banana?!

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And lastly, snack edition! On Wednesdays, I would get a shrimp burrito bowl [Burrito Bowl Wednesdays!] so I only packed snacks. M2 nuts & pear, M4 guacamole & celery!

Hope you all enjoyed this peak into what I’ve been eating. Despite not blogging, I’ve documented a lot of my meals and might incorporate some into posts but I do like an official photoshoot with my food to make it pretty for the blog. Hang tight for that and tips on how to become a dietitian (and how to stay sane while doing it!).

1 Kaylie Signature

Parmesan Cashew Crusted Salmon

This is big. HUGE. {Name that movie!}

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This is my first non-vegetarian post. You know those blue ghoul-like gasp face emojis? Insert several here.

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So, how did this come about? Since I have slacked at blogging lately, I probably haven’t given you the whole story. Or maybe I have? I slightly remember talking about it…

Quick review: this January I tried gluten free / dairy free for a month. I made it about 16 days before caving – cheese is delicious. so is ice cream – but during that time I decided that it was next to impossible to not starve and to eat out at restaurants being a gluten free / dairy free / vegetarian individual. So I decided to add seafood back into my diet.

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Best. Decision. Ever.

And the rest is history. Seafood is delicious, protein-packed, and so healthy. And this recipe is super tasty. Crunchy, cheesy, summery, and full of flavor.

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Bonus recipe: pair this with a summer-inspired wine spritzer – grapefruit La Croix, grapefruit white wine (or any white wine), and a slice of lemon.

Parmesan Cashew Crusted Salmon
Inspired by Spark Recipes

2 salmon filets, fresh or frozen and thawed
1 tbsp extra virgin olive oil
1/4 c whole cashews
1/4 c grated parmesan cheese

  1. Pulse cashews and parmesan cheese in a food processor until finely ground.
  2. Place salmon on tinfoil-covered baking sheet and brush olive oil on top of salmon.
  3. Press cashew-parmesan mixture into salmon and cover salmon with foil.
  4. Bake at 450°F for 10 minutes and then remove foil and bake 5 more minutes.
  5. Pair with sautéed veggies and / or quinoa plus a summer wine spritzer.1 Kaylie Signature

Healthy Pumpkin Muffins

Hello, world. I’m going to update you about my life in 10 statements.

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1. I just finished my third semester of graduate school. One more to go until I have a Master of Science in Nutrition.

2. I just got a Keurig for Christmas and am slowly falling in love with coffee. It’s my new reason to get out of bed {previous: breakfast}.

3. Now that school is out, all I want to do is read. Read, read, read. In bed, with my cat, drinking coffee, all day.

4. My boyfriend and I are on the last season of How I Met Your Mother, and it’s somewhere between exhilarating and depressing because we have never seen this last season {we started from the beginning again before it came out} but we know that it will be over soon.

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5. My little bug Caribou {Carib Chip} is getting so big! He’s 9, almost 10 months old now. In regards to the trend on Pinterest, he likes sleeping in the sink, screaming at 3am, getting in the dryer, sleeping on my neck, and getting in the shower after it’s turned off {but still wet}.

6. I am not really sure what I have been eating for the past 4 months, but it’s not important enough that you’ve missed anything. There was one thing that I was obsessed with {if you follow me on Instagram, you saw a lot of these}, and I will probably post that recipe soon. Other than that, salads, cereal, oatmeal… Some frozen meals, pasta… Yeah, couldn’t tell ya.

7. My apartment is decorated for Christmas, and it’s one of the things that makes me happiest right now. Love. Christmas. Decorations.

8. I am still doing a lot of Tone It Up. If you would like to follow my account on Instagram, it’s @skinnymuffin_tiu. It’s all fitness and health-related, so heads up.

9. Speaking of fitness, I just took a spin class for the first time in 11 months and it DIDN’T HURT. To most of you, that means nothing. To someone with bad knees and a bulging disc, that is a gift from God.

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10. I am applying to this thing called the Dietetic Internship, which is what qualifies you to sit for the Registered Dietitian Exam. Essentially, my entire LIFE depends on being accepted, so basically, the reason why I have completely neglected this blog and you all is because I have been working my little booty off to make good grades, volunteer, keep up with my jobs, and find time for my boyfriend, my kitty, my family, and my friends. Oh, and my sanity. Unfortunately, it’s been neglected, too.

{11. I know I said only 10, but I was just proof-reading this, and because all of my electronic text contains emoji abilities – Instagram and text messaging – I totally wanted to put a coffee emoji up by the Keurig statement. I think that #socialmediaproblems would be appropriate here.}

Oh, right. And recipe. These muffins are a) delicious b) healthy and c) super easy to make. I kept some fresh {in the refrigerator} and froze some to thaw for later and to throw into oatmeal in the mornings when it’s 10°F outside. These are also great if you need to use up your pumpkin puree that’s been sitting in the pantry for two months.

Healthy Pumpkin Muffins
Slightly adapted from Nate & Rachael

1 15oz. can pumpkin
1/2 cup applesauce {or one individually prepackaged cups}
2 eggs
1 tsp vanilla
2 tbsp water {or milk should be fine}
1/4 c brown sugar + more for sprinkling
1 3/4 c white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp salt

1. Heat oven to 350°F.
2. Grease a muffin tin.
3. In a small bowl, combine the wet ingredients.
4. In a larger bowl, combine the dry ingredients.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Scoop into muffin tin cups and sprinkle brown sugar on top.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.

Two Ingredient Cookies

Hello.

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I have died and gone to grad school hell.

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Just kidding. Kind of. Basically, I am living in a world of paper writing, presentations, and the occasional One Tree Hill episodes while I ice my back, which is pretty mad that I have had little time for the gym and lots of time sitting in 3 hour classes listening to presentations.

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To get you out of the finals rut, here is a delicious and healthy treat. But really. These are delicious. They are quick and easy and so healthy. I would’ve added chocolate chips but 1) I was on the FODMAP diet when I made these and 2) I didn’t have any chocolate chips. Because if I keep chocolate around… let’s just say it’s not around for long.

Two Ingredient Cookies
Recipe from The Burlap Bag

1 ripe banana
3/4 c old-fashioned oats
Optional: pinch of cinnamon and of course fix-ins like chocolate chips or nuts.

1. Mash the banana inside the peel, then remove it from the peel and put into a bowl.
2. Add the oats (the original recipe called for 1/2 c but I used 3/4 because with only 1/2 the batter still looked a little gooey) and mash/stir to combine. Stir in cinnamon.
3. Bake at 350°F for 12-15 minutes.
4. Eat your heart out because these are ridiculously healthy and good for you.

Pineapple, Black Bean and Corn Salad

I read the other day in a magazine that one mom’s best advice was “It’s never too early to start using eye cream.”

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Hi. I’m 21. But maybe it’s time. I mean, I’m in my 20’s, for goodness sakes. Before I know it I’ll probably be 30, and then 50, and then 80 and eating cake for breakfast because my dietetic rationale will be long gone.

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Anyway, I’ve decided to investigate. After reading several articles, it sounds like it’s better to start sooner than later. So, I Googled “best eye creams.” And ohgoodgracious, these people are crazy. Prices like $47 and $90 and $200 pop up on the screen and I think No way, no how. I actually saw as high as $350, I kid you not.

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I also read the Vaseline works, too. So maybe I’ll go the cheap way out? I mean, I am pretty cheap, if I do say so myself.

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However, I still would like to try a good eye cream. Does anyone use a good, inexpensive eye cream?

PS: Healthy, summer salad. Ready go.

Pineapple, Black Bean & Corn Salad
Adapted slightly from Delight Gluten Free

Salad:
1 can black beans, drained and rinsed
2 c frozen corn
1 tsp blood orange (or any) olive oil
1 garlic clove, minced
1 c chopped pineapple
3 tbsp fresh basil, julienned
1/2 tomato, chopped
1/2 avocado, chopped

Dressing:
1/4 c plain Greek yogurt
2 tbsp lime juice
2 tbsp blood orange (or any) olive oil

1. Saute corn and garlic over medium heat in skillet with olive oil.
2. Combine garlic, corn, tomatoes, avocado, basil, pineapple and black beans in a large bowl.
3. Combine yogurt, lime juice and olive oil in a separate bowl, then drizzle and mix into corn salad.
4. Chill and serve plain, over lettuce, or with chips.