From the category archives:

Lunch

Wrap it up…

by agirlandhermutt on August 25, 2010

Remember when I did the giveaway for PB2 with CHOCOLATE?! Well, oddly enough I haven’t had a lick of the chocolate version since that exact day. I got up this morning and I was craving something sweet for breakfast. Hellllooooo PB2! I took a hint from Mary (again! I’m so creepy!) and decided to do a grilled fruit wrap.

Introducing Fresh Fruit Rollup!

In the mix:
-1 Joseph’s Lavash Bread
-1 banana, sliced
-2 tbsp PB2 w/ Chocolate
-1 tbsp chia seeds
-1 tbsp craisins

*Spread the PB2 spread on the bread. Layer the bananas, chia seeds and craisins on top of spread.

*Wrap up all the goodies, cut in half, and heat on George Forman grill for a few minutes.

*ENJOY!

The little touch of tart that the craisins gives this wrap is RIGHT ON.

I should do sweet breakfast more often! I felt like I was breaking the rules and having desert for breakfast. Naughty, naughty.

Lunch was an adventure in throwing things together. I started with a sweet potato and was planning on going the same ol’ black bean or baked bean route, but instead remembered something I heard at HLS from a reader…add cottage cheese!

My lunch creation included cottage cheese, halved grape tomatoes, garlic gold, and a little Sailor’s Swagger Pineapple Hot Sauce.

Mmm, mmm good.

This little dish was so filling. I forgot how much I loved cottage cheese, especially this Fiber One version. It was perfection.

If you can’t tell I’m on a mission to eat from the pantry this week and next. I am going on a little vacation in about a week and I really really don’t want to buy groceries that are going to go bad! Be prepared for some dishes with “character” over the next few days.

QUESTION OF THE DAY: Do you have any vacations coming up? Did you go anywhere fun on vacation this summer?

{ 23 comments }

Good Eatin’…

by agirlandhermutt on July 29, 2010

Where has the time gone?! How did it get to be Thursday night already? I complain constantly about how long the week feels, but suddenly this week feels like it really just FLEW by! Ready for some good eats in a rush?! Lets go!

First…last night I hit up another location of Healthworks, my gym, but went for my regular Body Pump class. I <3 Liza! I also managed to get through the Hip Hop class. Ahh…it totally brought back my dancing days. Memories!

When I got home I was Starvin’ Marvin! One of my favorite dishes is stuffed peppers. I love to make up tuna salad, couscous, or any other variety of things. Tonight tuna salad made the menu.

In the mix:
-1 6 oz. tuna can
-1 red pepper
-1 tbsp mustard
-sprinkle of feta
-chopped up basil
-a few grapes tomatoes, sliced

*Slice open the top of the pepper like it is a Halloween pumpkin.

*Mix up the tuna, mustard, basil, tomatoes, and feta. Stuff that pepper all up with the mixture!

*Cold or Hot, this stuffed pepper is *MUAH!*. However, for this meal I baked the pepper with tuna mixture for about 15 min in the oven at 350 degrees.

Add a little Annie’s Organic Shells and Cheese and I called it DINNAH!

You know what washes down dinner perfectly? Cucumber water! Spa moment commence.

Moving on…LUNCH today! Remember those EPIC Sweet Burgers? They returned in full force for lunch today.

In the mix:
-1 Laughing Cow cheese wedge
-a little romaine
-a couple sliced grape tomatoes (Seriously…those tomatoes are fan-tastic!)
-2 Sweet Burgers

I’m all about truth telling. I didn’t make it to the gym today. I had about a million errands (or Erins like my Mom says) to run. UPS, Target returns, computer store, library, Costco. Phew! I need an assistant.

When I finally got home I was on the verge of chewing my arm off. Enter a whole big ol’ bowl of veggies.

I don’t really do dressing anymore. Another great benefit of using my own veggies or veggies from local farms is that they taste SOO good. Everything tastes so much fresher! This mix contains my own tomatoes, orange peppers and yellow peppers. Romaine lettuce is courtesy of a local Newton farm. WOOT!

The other part to my meal was the perfect combo of sweet potato and baked beans. I learned about this combo, which sounds disgusting, from Caitlin over at Healthy Tipping Point. Give it a try. Super yummy!

YES! I’m finishing the night off with some Jersey Shore and Project Runway. Don’t judge.

{ 12 comments }

Supah Salad…

by agirlandhermutt on July 23, 2010

I have a little box of orzo that has been in my pantry for almost 3 weeks. I bought it on sale, but I had no idea what to do with it. I had a few extra minutes last night to get my lunch together for the last day of the week, some spinach on it’s last leg and some cute little tomatoes just calling for me.

Hello Betta Feta Spinach Salad!

In the Mix:
-6 oz. Orzo (about 1/2 of the box)
-3 cups spinach
-6 oz. feta
-1/4 chopped black olives
-1/2 c. grape tomatoes (I probably used a bit more because I <3 my tomatoes!)
-S & P to taste

*Cook orzo according to package.
*While pasta is cooking, combine feta, spinach and olives in a separate bowl.

*Place the handful of tomatoes on the bottom of your pasta colander.

*By draining the pasta over the tomatoes, we can quickly blanche the tomatoes. Blanching the tomatoes softens up the outer skin, but keeps the inside firm and juicy.