My lunch

10374407_10152364524229627_1502044979_n

 

I’m so bummed this came out blurry, but this is an example of the lunches I’ve been bringing to work recently. I chopped up 4 baby bok choy and a handful of spinach, mixed with a bit of ginger dressing from Trader Joe’s, mixed nuts and a little bit of chow mein noodles.

I love adding the nuts because the salad tend to stick with me longer and I don’t feel starving two hours later. 🙂

Advertisements

Rethinking Breakfast: Cinnamon Sugar Quinoa with Greek Yogurt.

This is something I’ve been making quick either for breakfast or for a quick energy snack. It’s a nice change of pace from oatmeal and kids tend to like it.

All it requires is:

  • Cooked quinoa (I cook a whole batch in the rice cooker and then re-heat during the week as needed)
  • Brown sugar (I use Trader Joe’s Organic Brown Sugar and I only use 1/2 teaspoon for about a 1/2 cup of quinoa.)
  • Cinnamon to taste.
  • Greek Yogurt (I use Fage 0%) – optional

Combine the warm quinoa, brown sugar and cinnamon together until quinoa is evenly coated. Then add a dollop of Greek yogurt (or more, if you’re like me) on top if you so desire. I told you it was easy. 😉

Enjoy. 🙂

Mom’s Chicken Veggie Soup


I love when my mom makes this soup. This is comfort food at it’s best and very easy to make. Mom uses cornish game hen and whatever vegetables she has in the refrigerator. Here was today’s version:

Chicken Veggie Soup

  • 4-5 cups of water
  • 1 tsp olive oil
  • 1 cornish game hen, gizzards removed and cut in several pieces
  • 4 zucchini, cut into spears
  • 2 chayote squash, skin removed and cut into chunks
  • 2 carrots, sliced
  • 2 pieces malanga root (similar to taro root), cut into chunks
  • 1 piece yucca root, cut into chunks
  • 1/2 head of cabbage, sliced
  • 1 can of soy beans
  • 1 can tomato sauce
  • 1 tablespoon apple cider vinegar
  • salt to taste
  • fresh oregano
  • lemon wedges

In a stockpot over medium-high, heat olive oil and add the hen, brown on all sides. Once chicken is browned, add 4 cups of water to stock pot over medium heat. Season with salt, apple cider vinegar and tomato sauce. Add  root vegetables and carrots. Let it simmer for 15-20 minutes. Lower temp to low heat, add zucchini, chayote, soy beans and cabbage and let it simmer for an additional 15 minutes (or until you feel chicken and veggies are cooked to your liking).

Add fresh oregano and squeeze fresh lemon juice once you serve.  (don’t skimp on the fresh oregano it really adds great flavor)

🙂

Pin It