I have not been able to find a reliable source for farm raised chicken in the area, so this chicken was store bought. It was on sale for less than $6.00 for 8 chicken thighs. This was a good deal as I was able to make this stretch into 6 meals. That is less than a $1.00 per meal. So although ethically I feel bad for these poor chickens I did get a good deal.
- Curried Chicken Salad over baby spinach
- Carrots and tomatoes with cheese wedges
- Pears with a sprinkle of coriander
- Dried apricots stuffed with goat cheese and slivered almonds
- curry powder
- salt and pepper
- grape tomatoes
- dried apricots
- goat cheese
- slivered almonds
- ground corriander
The shopping list is a little long, but hopefully you have some of this in your pantry…and if you don’t, lets stock up your pantry!
My little bean is 6 months old this week. So we are starting real food. It is going alright, she likes peaches ok, she really likes avocados but she dislikes sweet potatoes. Which is a shame because I cooked a whole sweet potato. So I incorporated it into todays lunch…but if you are trying to make this lunch you could skip it in favor of cream cheese stuffed celery and salsa, or plantain chips with roasted peppers and goat cheese, or oven roasted bell-peppers, onions and tomatoes.
(sorry about the crappy picture, I made this at 9pm after a long day, shaky hands and bad lighting…too tired to do it right)
- Oven Roasted Chicken
- Black bean mango salsa
- Sweet potato pancake with goat cheese and cilantro
- Strawberries with honey and cinnamon
- Plantain Chips (use sparingly)
Chicken ( you can pick yours up from the store if you don’t have time)
Black beans (I used canned)
mango (they are on sale)
plantain chips (salty not sweet)
Maybe you have seen the Bento sites; elaborate, beautiful, cute and artistic lunches. And while I appreciate them tremendously, I have no time at the moment to make them…maybe when Miss E. is older. My goal is create a healthy, nutritious and filling lunch. Something I can look forward to eating, something that I feel good about eating.
- Caprese Salad
- Olive stuffed Ham
- Roasted Beets and Carrots with goat cheese and pine nuts
- Strawberries with basil and balsamic vinegar
Fresh water-packed mozzarella cheese
As you hopefully can see, I am using some of the same ingredients from yesterdays lunch but with a new twist.
Strawberries, goat cheese, basil, tomato and deli meat.
For the roasted vegetables: Start them before preparing the rest of the lunch. Cut vegetables into nice bite size pieces (but not too small or it will burn). Toss with small amount of olive oil and season with salt. Place under the broiler for 10 minutes until roasted and the sugars caramelize.
The hardest part so far about preparing these lunches is the planning and coming up with combos for the foods I have available. Buy what is on sale and what is in season to save money and take advantage of the freshest ingredients.
If you are anything like me, lunch time is my down fall. It didn’t used to be so bad as I would generally just skip lunch. No problem. But lately I find myself starving, wandering the grocery aisle looking for something to eat for lunch. If only I had prepared my lunch at home! I would lament. When you are hungry the simple thing to reach for is processed food with a ton of carbs. And that just won’t do.
So this week in my attempt to try something new I am making low gi and interesting lunches. There are a plethora of blogs that cover this topic, so feel free to look here, here and here.
My rules are: it must fit in my bento box, it must take no longer than 15 minutes to make, and include low carb whole foods.
Turkey sandwich with chipotle/tomato cheese spread, lettuce, and tomato (I am still breast feeding so a little bit of carbs is good for me)
Dates stuffed with goat cheese and wrapped in basil
Celery, carrots and hummus
Laughing Cow chipotle cheese
(from Marks Daily Apple: One study found that eating sprouted grain breads (not Ezekiel, but similar to it) reduced the blood sugar response and increases the glucagon response when compared to eating unsprouted breads, 11-grain, 12-grain, white, or sourdough. That’s pretty good… for a bread. But it’s still bread. I’d like to see it matched up against a lack of bread)
goat cheese (A shout out to our local goat cheese maker)
hummus (can be made at home easily….but I bought mine)
Hopefully this helps you out and gives you a great start to the week too!
The drive home on Friday afternoons is always glazed and unfocused. Some where at the end of the week during the hours of 3 or 4, my brain just shuts off. I left school feeling a bit sick, tired, sore throat, spacey. So when I got home all I wanted was to sit on the couch and eat soup. So I present to you Turkey Barley Soup, the answer to the Friday Afternoon Blahs. Barley is a great grain to use while dealing with PCOS, it is low on the gycemic index and can actually help with insulin resistance.
Turkey Barley Soup
- 2 to 3 cups of cooked turkey
- 1 Tbs of olive oil
- 1-1/2 cups chopped carrots
- 1 cup chopped celery
- 1 cup of diced greens (kale, collard, swiss chard)
- 1/2 cup chopped onion
- 3 cups of chicken broth
- 5 cups of water
- 1/2 cup medium pearl barley
- 1 teaspoon salt, optional
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
1. Heat oil in dutch oven or large pot. Add onions, carrots and celery and cook until softened.
2. Add turkey to vegetables. Then add broth and water. Heat to a simmer.
3. Add barley, greens, bay leaf, spices and salt to taste.
4. Cook at a simmer for half and hour.