lunches – eatlivefit.net

Apple, Cheddar, and Walnut Salad

September 29, 2020J Walden

Salads do not have to be boring. Here is a twist on some of my favorite ingredients just in time for Fall.

Prep: 10 min
Servings: 4

1/4 cup Olive Oil
2 Tbsp. honey
1/4 cup apple cider vinegar
2 tsp. Dijon mustard
salt and pepper to taste

6 cups fresh spinach
1 honeycrisp apple, cored and cut into matchsticks
1 cup grated white cheddar cheese
1/2 cup chopped walnuts

Combine first 5 ingredients in container with lid. Shake to stir together.

In large bowl, combine spinach, apple matchsticks, cheddar cheese, and walnuts.

Place in refrigerator separately until ready to serve

When ready to serve, pour dressing overtop and toss to coat. Refrigerate any leftovers.

Per serving: 420 cal.  35g total fat, 9 g sat. fat, 0g trans fat, 20g carbs, 3 g fiber, 14g sugar, 12g protein

New Way to Enjoy Vegetables

April 27, 2018April 27, 2018J Walden

If you like pickles, then you have to try this new vegetable snack! I know many of you struggle to find a vegetable you like and one that will fit into your eating. I just discovered these little bags of pickled vegetables at my store this week. While I don’t recommend they be the only vegetable you eat, occasionally, they are a decent product to throw into the mix.

They are perfectly portable and taste good too. The sodium content is a little higher than ideal, but for a picky veggie eater, not bad. They were in the refrigerated section at Super Target. They are also for sale at Sprouts. If those stores are not near you, check out this link for store locations: https://www.glkfoods.com/store-locator/

Clementine Wild Rice Salad

March 4, 2017March 4, 2017J Walden

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Consistency is what I encourage! You will not completely undo nor redo your life in one day and the same is true for eating healthier. Pick the path and make your long term goal and then go for it one day at a time. New habits take time to develop and stick, so treat every day as a new day to make good choices. I can certainly create a lot of damage in 15 minutes of eating poorly, but I move on the next day and make good choices to get back on track with healthy eating habits. Even if it is not the popular or common choice of the people surrounding me, I can only control what goes in MY body. I won’t let some one else’s choice to indulge become my choice. I will be in control my choices, even if they are not the same ones my friends or family choose. This is my body and my choice. Master the day.

This is on my plate for lunch today. Clemetines are one of my favorite snacks, but why not in a salad. Easy, make ahead directions too. Make it for lunches next week!

Clementine-Wild Rice Salad

12 clementines, peeled and sectioned
1 6-ounce can sliced water chestnuts, drained
2 bunches green onions, sliced thin
2 cups cooked wild rice, chilled
1 cup mint leaves (optional)
1 cup cilantro or Italian parsley leaves (optional)
1/4 cup rice vinegar
juice of 1 lime
1/2 cup mayonnaise, or to taste (optional)
3 cups shredded Chinese cabbage, chopped romaine lettuce or baby spinach leaves (or a combination)

Combine all ingredients except the greens and mix thoroughly. Toss with the greens and serve.

6-8 servings

Note: To make ahead, combine everything but the greens and chill. Toss in the greens at the last minute.

Summer Fuss-Less Salad

August 18, 2016August 18, 2016J Walden

Ran across this recipe this week and had to share. As the author states, anytime I can spend less time and add less heat to my kitchen these summer days, I am all in!! Thank you veggiezest.

Chick peas are your protein source, so a great evening meal. This would also be a great leftover lunch in a jar..just load in this order, chick peas, dressing, onions, tomatoes, etc..with lettuce at top of jar. Will stay fresh for a week in fridge.

With the summer at its peak – its being a challenge stepping into the kitchen cooking with heat these days. I want quick meals where I don’t have to spend too much time to stand in front of the heat stirring and mixing. I have been making a lot more things like salads, popsicles and […]

via Fattoush Salad {vegan} — veggiezest

4th of July Recipe – Antipasto Salad

July 1, 2015July 22, 2015J Walden

If you are here in the USA this weekend, chances are you will head off to a 4th of July Celebration. Rather than showing up with the typical side dish, or the dreaded veggie tray, try this simple recipe that requires very little prep and tastes amazing! This way you can load your plate with veggies with a side of hamburger.

Antipasto Salad

recipe: Cooking Light shared by 43fitness.com

3 cups (2″) sliced asparagus (about 3/4 lb)
3 cups quartered mushrooms (about 3/4 lb)
1 cup red bell pepper cut into strips
1/2 cup pitted ripe olives
3 oz. part-skim mozzarella cheese, cubed (about 2/3 cup)
1 (14 oz) can quartered artichoke hearts, drained
1 (11.5 oz) jar pickled pepperoncini peppers, drained
1/3 cup cider vinegar
1/4 cup finely chopped fresh parsley (i cheated and use dried)
2 tbl extra-virgin olive oil
2 tbl dried oregano
1/4 tsp salt
1/4 tsp blk pepper
3 garlic cloves minced

Steam asparagus, covered for 2 min. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in large bowl.
Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in fridge for 2 hrs. Yield 20 (1/2 cup) servings. Serve chilled or @ room temp.

Thank you 43fitness.com for introducing it to me years ago. It has been my favorite pot luck dish ever since. By the way, I will sometimes make this salad on Sunday and put the 1/2 cup serving over two handfuls of spinach or greens as a lunch all week long too!

Happy 4th everyone!

How to pack salads for the week

September 15, 2014July 22, 2015J Walden

If you haven’t found this trick before, here it is! It is a keeper because it helps you pack 5 days worth of salads in one sitting. They really do stay fresh and the lettuce does not get soggy. The art is in how you stack your ingredients. Build these in tupperware containers or any tall container, like mason jars, that seal tightly. Here’s how:

Start with salad dressing. Since you keep the jar upright, the salad dressing will stay separated from your veggies. This is great if you don’t want to pack a separate container for dressing. 2 TBS
Veggies are next. Start with harder veggies like carrots, radishes, onions, and chickpeas that will taste lovely mingling with the dressing. Then go for anything else like bell peppers, chopped cukes, and cherry tomatoes. Put in LOTS.
Layer up the greens. This should take up at least half the jar. Go for packaged greens to save time, or if you’re using your own, make sure they’re dry. Again LOTS..fill that jar full!
Protein last. Sprinkle sautéed tofu, marinated tempeh, grilled chicken, or cubed or shredded cheese on top. These will help push the lighter-weight greens down so you add even more to your jar. You can also add avocado, nuts or seeds, and dried fruit. Palm sized portion on protien.
Tightly seal by putting on the top to keep extra air out. Store upright in the refrigerator until ready to use.
Shake or pour when you’re ready. At lunchtime, you can either shake up the container to distribute the dressing, or if you have the luxury, pour the entire contents into a bowl and mix it up with your fork.

A little planning goes a long way to save you time in the long way. Whether you use these for your family dinners or to take on the go, enjoy!