Save Money and Devour Nutrients: the Grown-Up Lunch Box

For a little while now I’ve wanted lunch boxes like this:

Or this

Anyways, putting my lunchbox fantasies aside, I wanted to let you know how easy it is to save money at the very same time you are devouring nutrients and getting good calories. Another healthy article? I know, I know, I’m sorry! But it’s really easy, again, like I was saying before. Then, I was talking about general meals and putting little effort into making them healthy (not hard). But now, I’m talking about bringing your lunch to work.

Are you one to usually buy lunch? Let’s stop that. No need to waste money, and especially to waste it on bad food. It’s so important to know what is in the food you are eating. Preparing your own meals is the perfect way to do that. Don’t have time in the morning to pack a lunch? Do it the night before. I promise it won’t get bad. Making this effort could really save your eating from junk food to health food. Again, go to the market and get the veggies and fruits on sale, meaning they are in season. There are so many things you can do that take 5-10 minutes. Let me show you some lunches I pack.

Here we have a guacamole, spinach, tomato, and morning star chicken sandwich. Healthy ingredients, protein, veggies, and grain right for you. Whole-Wheat bread. Easy. Took Chris about 5 minutes to make for me. I ate this with an orange and some yogurt-covered raisins.

This is my most frequent lunch meal. We have a huge thing of organic spinach in the fridge and we use it for almost every meal. I chop up whatever vegetables we have (this one has red pepper, cucumber, avocado, and tomato) and throw some morning star protein in as well. I use my cousin’s wonderful Balsamic Nectar and throw in a little oil too. Don’t feel full from salads? I always do from mine. Add protein to it or a healthy fat like avocado. Eat an orange or an apple with it.

Here’s another good example of a usual meal including other things that accompany my main dish (salad or sandwich or leftovers). I always add a fruit and usually some kind of carb (here is my Grandma’s featured trail mix!). That sandwich is spinach, hummus, morning star, and tomato. I have a big thing of water that I keep by me at all times to constantly drink up.

And here’s an example of other foods that accompany my salad or sandwich. I don’t know why that apple looks so freakishly large, bad camera angle maybe. I will usually have the apple and raisins with my main lunch meal, and then eat the Clif bar a few hours later. I can’t eat much at one time, but I get hungry quickly so I usually eat every three hours if possible.

So there you have it. Examples of easy, simple, quick-to-make lunches to bring with you every day, no matter where you work. You don’t even need to refrigerate it. Just try it one day. You’ll find it very rewarding, I promise, and you’ll want to do it every day. You’re making yourself a nutrient-packed meal that will make your coworkers feel bad about themselves.

Tell me what lunches you bring to work! Enjoy 🙂

Oct092012

Eating Healthy Really Isn’t Too Hard

America has an obesity rating of 34.4%.

I want to give you recipes and ideas that will make you realize, “Oh, eating healthy isn’t that hard!” and “wow, this tastes good!” I don’t want you to resort to fast food or processed junk (although In ‘n Out is always okay and so are Wendy’s Frosty’s). And it’s really not expensive! I would be considered poor right now and we have great home cooked meals almost every night. Here’s a few rules to live by:

1. Buy the produce on sale at the supermarket–it’s probably the ones in season. Seeing a multitude of apples and squash on sale? For really nice prices? Buy them. It’s almost like they’re yelling at us to eat what’s in season and get in with the cycle of the earth.

2. Stick to fruits and veggies. These are almost always going to be the most nutrition to value ratio every time and once again, in-season ones will not be pricey.

3. Get grains you cook yourself. Don’t get the pre-packaged stuff like ramen (though we may or may not have that in the house due to Chris’ obsession)–get the most fiber-filled rice you can at Costco for $20. What a deal.

Anyhow, above wasn’t my primary point for this post. I have an easy little-work recipe good for dinner or whenever you’d like. As most of you know we’re a weird breed of vegetarian/pescatarian so the only meat it contains is mushrooms. Which of course isn’t an actual meat. Let me spit the recipe at ya:

Ingredients

5 small white mushrooms
1 red pepper
4 potatoes
Whatever seasoning you’d like

Short list, right? Let’s move on to directions.

Directions

First and foremost, get the potatoes washed and cut into quarters. Then plop them in a pot full of water and set on high. We want these bad boys to boil!
Next, you’ll have some time. It takes around 15-20 min for the taters to boil
So we’ll move onto the veggies. Cut the mushrooms and red pepper into small slices. Grind some pepper and salt over them and whatever other seasoning you’d like.
When the potatoes are close to being boiled (say after 10 minutes), let’s cook the veggies. I sauteed them in white wine, soy sauce, and garlic (YUM). I also put some rosemary and garlic pepper in too.
Keep an eye on it and stir. Make sure to taste, they won’t take too long to cook, but you want all that moisture to soak in. Especially into the mushrooms
Drain those potatoes and put them back in the pot. Put half a teaspoon of butter in, a little soy sauce, and some garlic pepper in and mix around.
Serve and enjoy!

It was super juicy and flavorful–my favorite. Didn’t last long. And was a very cheap meal, didn’t even breach $7. Cheers!

Sep302012

Whole-Wheat Oat Banana Cookies: Get a Padlock Ready

I’m pretty upset I didn’t take a picture of the banana I used. It was bad. Like really really bad. Like not even brown and black, but a gray-black color, desperately begging to be used. So instead of the normal banana bread route, I wanted to make cookies (Chris was all in favor of this, for some reason, I think he might like cookies?). And I definitely ~~wanted~~ needed to use that banana. So I found a recipe from another blog and always…altered it! And for the padlock comment? Let’s just say…Chris may have substituted one of his meals with these, but…more on that later.

There is no reason to feel guilty about eating these cookies, barely any butter or sugar, with lots of oats to keep your fiber count happy! Let’s take a look at the ingredients.

Ingredients:

1 cup whole wheat flour
2 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 tbsp butter
1/2 cup regular sugar
1/2 cup brown sugar
1 egg
1 banana
1/2 tsp vanilla extract
3/4 cup chocolate chips

It may seem like a long list, but it goes by very quickly. I think this whole process (including cooking) maybe took 20 minutes max. Pretty nice, and I find cooking/baking relaxing and cheerful anyhow. Okay, let’s get started! Preheat oven to 350 degrees. Butter up baking pan.

Instructions:

First, in a medium bowl (please note: this will not be your final mixing bowl, I don’t know how many times I’ve short-sightedly followed a recipe thinking it was going to be the main mixing bowl), get your dry ingredients ready. Mix together the flour, oats, baking powder, baking soda, salt and cinnamon.

Next, in your large mixing bowl (this is it, folks! This is the bowl that everything will end up in!), we will combine the butter and the two sugars. Whisk that puppy up.
Then, we’ll put the egg, vanilla extract, and (MASHED) banana into the mixture. Good to use a whisk.
In comes the dry ingredients, rudely interrupting the wet-ingredient get-together. Slowly pour in the medium bowl ingredients into the large bowl (flour, etc. –> sugar, egg, butter, etc.). Mix that up.

Now, for the (almost) final step! Fold the chocolate chips into your mixture, make sure they’re evenly spread out so one cookie doesn’t greedily get them all.

Take gobs of the beautiful cookie dough (again, I ate too much of it and afterwards could not eat enough of my Mexican dinner twenty minutes later) and place upon your greased up baking sheet.

Set timer for 10-12 minutes. Mine took 12 minutes because I always make HUGE cookies. And voila! You’re done.

So for the padlock comment expanded…while I was working at the assisted living home yesterday, Chris ate five cookies (and they are BIG). Choosing to eat cookies instead of a real lunch. So, baker, wherever you are, keep a close eye on these cookies, they are sure to disappear rather quickly…

Sep262012

Restaurant Review: Conor O’Reilly’s? O’Neils?

This Sunday, after feeling sick with a sore throat and congestion but still trying to do chores all day, I went to pick up Alana at work. After a shift that started at 6:30 a.m., you could imagine how tired and hungry she was. While at the grocery store picking up some staples (not actual metal staples, but staple foods), we were not looking forward to our scheduled 6-8 o’clock workout at the BRC (Boulder Rock Club). I commented that I would much rather have fish and chips than work out… and Alana agreed. So, we googled “best fish and chips in Boulder” and the results were pretty clear. Conor O’Neils. Even though its Yelp page made it look more like a bar that was mostly popular with the college kids, we decided that the menu, which boasted a $12 fish and chips (so cheap!) was worth a try.

We drove and walked there and boy were we surprised. It’s tucked in right in Downtown Boulder, on 13th between Pearl and Walnut. It was MUCH bigger than I imagined it would be, based off pictures and reviews. There was the bar as we entered and then there was a “dining room”… and another… and another… and another. Seriously, this place had tons of seating and not all the rooms had huge tv’s, some really seemed that they were there for dining. Since it was post-happy hour Sunday night, and post-football games (I assume), it was pretty empty. We sat in the back, in one of the many beautifully decorated rooms. The decor reminds me of a mixture between the Shire and a fishing restaurant… and a log cabin. Very interesting at the least, not to mention the unique tree in the middle of the restaurant covered in warm-lighted Christmas lights.

Skipping some steps, we got the spinach dip for an appetizer, I got fish and chips, Alana got the Boulder Salad and a side of pub chips. For dessert, I got the Brownie and Bailey’s, and Alana got the strawberry rhubarb cobbler.

The spinach dip was good, and a decent value for the serving size. Would only serve 2 though. The fish and chips were WELL WORTH 12 dollars. My fish was slightly under-cooked, and I had to get my own malt vinegar, but the pub chips were top notch and required no condiments. Alana’s salad was blah… very bland, nothing special. Wouldn’t recommend it.

Alana’s bland salad

Same with the cobbler, too much sweetness killed what we ordered it for… the bitterness of the rhubarb (Alana’s mom makes the BEST rhubarb pie, hands down). My brownie dessert was ridiculously amazing and I have wanted another every night since then. No, seriously, I bring it up at least every six hours a day. Worth every penny. So I would obviously say go and get the fish and chips and Brownies and Bailey’s. We didn’t drink that night so nothing for that. However, their selection looked vast enough, especially if you’re in the mood for whiskey. The bill was reasonable and the service good enough to garner our usual 20 percent tip. (My water was always nearly full.)

My Brownie and Bailey’s…I want more

Now the real treat. Sunday nights at 8 p.m., there is some form of an Irish cultural event, I believe. We got to see and hear, in the room we chose to dine in, luckily, a little Irish jam group? Now it was very traditional with strings, percussion, raw vocals and all the tunes were pure and classic, but they kind of just threw everything together in a very relaxed way. It was lovely with the exception of one string that was always a little off key.

Attempted creeper shot at the Irish group playing awesome tunes

I would completely recommend this place for a nice dinner for a small party on a Sunday night, especially a date for a new or old couple, like ourselves. For a new couple, there are lots of conversation starters that might help spur some conversation and it’s not too fancy or too casual/boring.

Decor: 4/5
Service: 3/5
Food: 3/5
Value: 4/5
Overall: 3/5 (Good!)

Sep202012

Eating Kale: Fear the Bitterness No Longer

Most people turn up their noses when it comes to kale (unless it’s kale chips, which are great), including Chris and my dad. I don’t blame them, really, it is a pretty bitter vegetable if you don’t cook it right. It’s a very dark green green, and, if you have experience cooking (or…eating), you know that dark greens can often be a bit bitter. But, kale was on sale at the grocery, and I had never really cooked it before, so I picked up a HUGE bunch (it actually took 5 minutes and two of us to get it into the bag).

Kale, still planted

It sat in the fridge for a few days as I was unsure what to do with it, and I knew Chris was even more unsure and not looking forward to it. Then, one day for dinner, I got out the kale. I was on a mission. This was going to be cooked and it was going to LIKE IT! My planned dish was pasta with kale.

Spoiler: It turned out great.

Sep182012

Whole-Wheat Pizza — No Yeast Necessary

Hey there, ladies and gents, here’s a dish that will make you drool the instant it’s about to go in the oven and even more so after. And the recipe will make your stress meter happy: it’s a quick one (surprisingly, for pizza). If your dough is right, then it could take just twenty minutes (including cooking time!). AND YOU DON’T KNEAD ANY YEAST (sorry I had to). I don’t know if you’re getting it…it’s an easy quick recipe! I got it from this blog, but altered it a good deal. Okay sorry, let’s get to business.

Ingredients:

2 cups regular whole wheat flour
2 cloves garlic (pressed)
2 tsp baking powder
3/4 cup water
1/4 cup olive oil
anything you want to put on top

Directions:

Preheat oven to 400 degrees
Put all those ingredients [spare the toppings (anytime I say ‘spare,” I think of Voldemort’s “Kill the spare!” sorry I digress)] into a big bowl and mix by hand. You want to knead it all together to make a dough. You want it to feel spongy and happy.

Get a baking sheet, oil it lightly and press the dough down onto it in whichever shape you desire. Try to get it as flat as possible without tearing it

Bake for 5-15 minutes, depending on how thick your crust is. You want it to firm up so you can put your toppings on
Take out and put your toppings on! I started with pesto and marinara sauce, with garlic pressed into it too

Then I put grated cheddar cheese and brie all over. On one half, I loaded on the spinach (eat your vegetables!). I also put dried basil and oregano on top

Put in oven for 10-20 minutes (depending on the thickness of the crust). You want it until the edge of the crust is a light brown and your toppings are cooked

And there you have it! That wasn’t hard, was it? It’s near impossible not to enjoy this–unless you burn your mouth, so be careful! This dish maybe lasted eight minutes. Maybe. Just try it, you won’t be disappointed.

Sir, you’re drooling everywhere

Sep082012

Need Some Protein? Whole-Wheat Peanut Butter Cookies

I know, I know, it’s a pretty cheap way of protein, but I had to catch your eye somehow. But maybe just the word ‘cookies’ would’ve done it. Hmmm…

Anyhow, this is a real easy recipe and takes no longer than 20 minutes (including prep time!). It’s great to have with a nice cup of tea (for me, Chai tea). I originally got the recipe from here, but as always, it’s altered. Take a peek below for ingredients and directions!

Ingredients

1 cup of peanut butter (I used creamy natural)
1 egg
1/2 cup butter
1/4 cup honey
1/2 cup sugar
1 1/4 cups of whole wheat flour
1 tsp baking powder

Directions

1. Preheat oven to 350 degrees

2. Mix the peanut butter, butter, honey, sugar, and egg til it’s smooth like…butter

3. Then stir in the whole-wheat flour and baking powder until blended in

4. Make little balls out of the cookie dough and place them on the cookie sheet

5. Place in oven for 13-15 minutes (depending on how you made the cookies)

6. Enjoy!

Let us know if you enjoyed this recipe! We’d love to hear back from you. Cheers 🙂

Sep052012

Stuffed Mushrooms–Nom Style

So I completely stole this from a fellow blogger I’ve found through hunting food blogs. Her blog is thedomesticatedfeminist, I encourage you to check her stuff out–delicious recipes! The one I most currently stole, are Stuffed Mushrooms. And of course, with any recipe I find, I alter it slightly (not because I’m creative, but because I’m poor and don’t have all the ingredients). My philosophy is that you should cook with what ya got in your kitchen! And it helps with the wallet too.

Okay, so let’s get your ingredients ready! Oh, and I also made garlic bread.

Ingredients (stuffed mushrooms):

4 mushrooms
1 tomato
big handful spinach
2 cloves garlic
lemon juice
dried basil
cheddar cheese
brie

Ingredients (garlic bread):

loaf of french bread
garlic
butter

Directions (garlic bread):

Okay! So first, let’s get started on the garlic bread because it needs sometime to bake.

1. Pre-heat the oven to 375 degrees

2. Cut the garlic bread with a good bread knife so that the knife goes almost all the way to the bottom, but you don’t wholly cut through it.

3. Stir up a mixture of butter and garlic (I used two cloves)

Buttery garlic-y goodness

4. Next, you want to use a butter knife and spread the garlic butter through each slice you’ve made (remember, you don’t want the slices to be separated from the loaf)

5. Pop it in the oven! I’d say for around 10-15 minutes (just keep checking it to make sure the bread doesn’t burn)

Directions (stuffed mushrooms)

Ahhh, now the good stuff!

1. Before we stuff ANYTHING, we need to roast up the tomatoes and spinach: put olive oil and garlic into a pan and throw the tomatoes and spinach in

3. Don’t forget pepper&salt!

4. Let that rest while you fix up the mushrooms.

5. Time to clean the mushrooms. Simply hold under cold water and scrub with your hands, inside and out. Also, take out the stems of the mushrooms. Place on pan.

Mushrooms just dying to be stuffed

6. Now we want to make a magical mixture consisting of olive oil, garlic, and lemon juice. Whisk that up. We want enough to fill each mushroom.

7. Pour mixture into mushrooms

7. Now, whatever cheese you have in the house, chop it up! You don’t need many pieces. We had brie and cheddar cheese in our apartment, so that’s what I went with. You want to chop it up into small cubes (or something similar to that)

8. Now, put in the cooked tomatoes and spinach that you roasted beforehand. Try to make them even so you don’t upset your loved ones by being unfair.

Stuffed with goodness

9. Place the pieces of cheese on top. Then sprinkle dried basil over it.

10. Aaaand, pop them in the oven. Remember it’s on 375 degrees. I left them in for around 12 minutes.

And Voila! Some wonderful cooked mushrooms.

Thanks again to thedomesticatedfeminist for her inspiration. I did it my own way, but she sure had a good idea. It is so juicy and wonderful, bursting with flavors like garlic and tomato. Hope you enjoy! Comment if you have any questions or comments!

Sep042012

Who celebrated Labor Day? We Did!

So what’s it actually mean to celebrate Labor Day? It means to keep a tradition from 1882 alive, by recognizing the hard work and dedication of everyone in this fine country that works for nearly every other day of the year. Or that’s what it more-or-less meant when it was founded.

Now, it’s just another reason for people to “party” in whatever sense of that word they want to follow. Back home, I thought a lot more stores closed on Labor Day but I never count so it’s hard to tell. So much for not working on Labor Day… everyone in Target was working, and they have a lot of employees. Everyone in the grocery was working too. Maybe it’s that people, businesses, and the economy in general can’t really take a day off like it could have when our genera financial situations were doing better. We managed to take off because neither of us have actual jobs right now. But we did put our work in on Labor Day doing our general chores around the house. Cleaning the house, cleaning the litter boxes, changing a light bulb, you know, the little things. We did, also, decided to celebrate a little with some family.

Around 5:30 p.m., Alana made some guacamole with avocados that were 3 for $1. Good deal. She also made homemade chips, but flour tortillas do not make chips as well as corn tortillas. So remember that. On the way to Marga’s (her aunt) in North Boulder (Nobo), we stopped at the grocery store (Safeway) and bought some big-brand chips, a pineapple (for grilling), and some fish. When we got to the fishmonger’s counter, I looked for a fresh (non-frozen or thawed) and wild-caught (not farmed raised) piece of fish. The choices were salmon, sole, halibut, and swordfish. Swordfish was on sale, it’s one of the meatiest and fishiest fish, so that was an easy choice. Good for grilling. So is salmon, but I’ve had enough grilled salmon for a lifetime. We headed over to Marga’s house, and we were the first ones there.

Her new house, which as you can imagine has already seen tons of work, is looking great so far. There’s still a lot to be done, but the progress is really amazing for one person, with a handful of helpers that show up from time to time to contribute, i.e., Michael, us, Megan, Ben, Fred, who knows. When we got there it looked like there was already enough food prepared for eight people but we were just expecting everyone mentioned above, minus Michael, plus Fred’s brother who is visiting from Utah. Well, Fred and his brother had a fantasy football draft, so they couldn’t quite make it, leaving ALL that food for us! What a pity.

Our Lovely Feast

The feast, which was shared by the five (Megan, Ben (Alana’s cousins), Marga, Alana, and I) of us (a friend stopped over but was too full to eat), included: a beautifully presented salad with walnuts, avocado, mixed tomatoes, and blackberries… the chips and guacamole… corn on the cob, boiled in a pot… burgers with feta cheese stuffed into them… homemade potato salad…from Whole Foods (Marga’s would’ve been better)… grilled swordfish steaks… grilled pineapple… grilled peaches… and some pink wine, Rosé?

Marga’s Beautiful Salad

We were all stuffed, I had been eating since Alana started making the guacamole so I was pretty full. We brushed the cats (not the kittens and wow do they make ours seem like toys) and chatted about school starting, Ben’s soccer coaching, our job situation, etc. It was an awesome time and we were so glad that, despite moving to a new place, we had great family to spend our holiday with, even if we aren’t the biggest fans of Labor Day.

I hope you all enjoyed a nice holiday as well, and for all of our international viewers, I’d love to hear if you have your own version of Labor Day where you’re from. Please share!

Sep012012

HEALTHY Whole-Wheat Banana Bread

We usually have a bunch of bananas in the house. For fruit salads and more so primarily, for protein shakes (rahh!). However, sometimes we forget about them, or don’t do heavy workouts, so we feel like we don’t deserve one of Chris’ amazing protein shakes (that post is coming up!). So they sit in the lazy Susan cupboard, lonely for attention.

And so later in the week, I stumble upon them in their browning blackish glory. Aha! I know exactly what to do with you! So, the spotted way-too-ripe bananas get pulled from the cupboard and onto our maniacal counter-top. It’s easy, folks. IF you have over-ripe bananas, MAKE BANANA BREAD. I don’t want to hear any excuses. And if you throw them out…you’re in trouble. Let’s get started. I pulled this recipe from here, but altered it slightly (no nuts, nutmeg, etc.).

Prep Time: 15 minutes (I was slow, watching Empire Strikes Back/Diners, Drive-Ins, and Dives)
Cook Time: 50 minutes (on the dot!)
Set Oven To: 350 degrees

Ingredients:

1 stick unsalted butter
1/2 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1-3 bananas (I suggest more than one, but that’s all I had to work with tonight)
1/4 cup honey
2 eggs
2 cups whole wheat flour

Remember to get out a bread pan and butter it or oil it up. Sticking is your enemy. Now first, beat the butter, sugar, baking soda, salt, cinnamon, and vanilla in a bowl.

Yes, that is a whisk! I’m moving up in the world!

For this next step, make sure the bananas are mashed as much as possible. Then, mix those bananas, eggs, and honey in. I want it smooooth.

You’re almost there!! The final step is to slowly add in the whole-wheat flour. Put a little in, stir it, put some more in, stir it, and so forth. It should come out looking like this:

Then pour it into your already-greased pan. I lost a good amount of the batter to a tragic accident…my appetite.

Now put it in the oven! Remember it should be at 350 degrees. For me, it took exactly 50 minutes to bake. I took it out, tested it with a fork to see if any batter stuck and it was ready! I usually have to stick it in for another ten minutes or so. It came out really well!

Remember that this only has half a cup of sugar in it. That’s barely ANYTHING when it comes to baking. So don’t feel guilty as you shovel this down, it’s got good ingredients. We always love to put butter on ours, gives it a great added flavor, especially when it’s nice and hot.