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!).

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Easy Tofu and Vegetable Taco

This week is madness. All of the weeks are madness at the end of the semester. I am somewhere in between mental breakdown and denial about how much work I have to do. I think we all are.

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Life, especially in times of stress and madness, is all about the little victories. Like when Grey’s Anatomy comes on every Thursday. And when eating 2 tablespoons of yogurt doesn’t hurt my stomach.

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It’s also about listening to your needs. Like a pint of Ben & Jerry’s Half Baked while paper writing. No judgment, no shame, no regrets. Also not FODMAP-friendly, but hey. Neither is this much work to do or stress.

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Life is also all about delicious foods. And easy foods. And fuel to keep you going until midnight when you’re writing a major paper. I actually had this taco before I started the FODMAP-diet (and my current status is on and off because date night tomorrow is not going to entail worrying about FODMAP foods). This could easily be FODMAP-ized and is a “throw together” dinner that takes no brain power. Aka, my current mental status.

Easy Tofu and Vegetable Taco

1 tsp olive oil
1 tbsp lemon juice
1 whole wheat tortilla
1/4 package tofu, or about 1/3 c cubed
2 mini bell peppers, cubed
1/4 c diced red onions
1/3 c frozen edamame
Handful of spinach
Pinch of 8th World Wonder Spice
Pinch of ginger

1. Over medium heat, sauté tofu, bell peppers, and onion in olive oil in a sauté pan.
2. Add the lemon juice and spices, and continue to cook (and flip tofu) until the veggies are slightly softened and the tofu is slightly crispy on the outside.
3. When the vegetables are cooked to your liking, add in the spinach and edamame and cook until the spinach is slightly wilted.
4. Pour contents into a tortilla and nom.

Asian Cabbage Wraps

DAY FOUR LET’S GO.

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Feeling good. Feeling real good. I was actually a little worried about these cabbage wraps because 1) I’ve never had cabbage 2) I ate them RAW (and later realized you are supposed to boil or steam them, so I changed the cooking directions accordingly) but on a positive note, I got about 6 cabbage leaves for $0.19! Way cheaper than bread, definitely gluten-free (and paleo, I would assume?), and full of tons of nutrients. And vegan, not to mention. But the word usually scares people away. [The hard-boiled egg not pictured but also eaten with the meal – def not vegan. Don’t worry, peeps. Still getting my nutrients.]

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I noted below the recipe directions, but you can add so many things to this! I whipped this together really fast because I was hungry and lazy, but the combinations are essentially endless. You can also fold the leaves and make these into little rolls, almost like spring rolls.

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I love love love lettuce wraps at places like PF Chang’s and am super excited to try millions of combinations (strawberry salsa on blueberry and quinoa cabbage/lettuce wraps? caprese? egg salad?!).

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Asian Cabbage Wraps

1/4 c cooked brown rice
6-8 large black olives, chopped
1 mini bell pepper, chopped
1/2 small tomato, chopped
1 tbsp lemon juice
2 tsp soy sauce
Pinch of ginger
Pinch of garlic pepper
1 tsp olive oil
1 large green cabbage leaf

1. Boil cabbage leaf for a couple minutes, until slightly softened.
2. Cut out the stem by making a V in the leaf.
3. Combine the remaining ingredients in a bowl.
4. With a slotted spoon, scoop out the brown rice mixture and spoon into the cabbage wrap.

Note: You can add lots of veggies to this! I was hungry and lazy and wanted to go ahead and eat, but carrots would be a great addition, and for non-FODMAP diet followers, edamame or diced onion would be yummy!

Apple Cheddar Quesadilla

I am officially getting into “elf season.”

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What is elf season? The time when you start to think about presents for Christmas. And I don’t mean that I’m making Christmas cookies or listening to Christmas music yet, but I am a “planner.” I like to have things done before the last minute. Hence, elf season has begun.

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While you’re rushing around with the ever-pressing holiday season, make sure you stop for something hearty and delicious. This quesadilla is just that. Oh, and for elf season gift ideas? Check out my DIY and Christmas Pinterest boards. They’re the real deal.

Apple Cheddar Quesadilla

Tortilla
Cheddar cheese
Apple slices

Assemble. Heat on stove. Eat quesadilla.

Spinach and Artichoke Grilled Cheese

Life is ironic.

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I’ve been working at the little yogurt shop for years now. I have a key and everything. VIP, baby. But this summer I have struggled to make the perfect milkshake.

I had it down pat until I returned from school and started working there again this summer, and I have experimented all.summer.long to get the perfect consistency.

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Until yesterday. Yesterday, every single milkshake I made was perfect.

And I leave in two weeks. Isn’t that ironic?

This grilled cheese, however, is not ironic. It is just straight up delicious. And a great quick meal after a hard day slinging yogurt.

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Spinach and Artichoke Grilled Cheese

1 sandwich thin
1/4 c shredded mozzarella cheese
1/4 c spinach leaves
1/4 c artichoke hearts

1. In a skillet over medium heat, spray Pam and place sandwich thin, separated.
2. Add cheese, spinach and artichokes to one side. Place the other side of the bread onto the filled side.
3. Cook for 5-7 minutes, or until cheese is melted, flipping occasionally.