Tuesday''s Eats: Day of Snacks

The amount of days this past week that I have tried to take pictures of a full day of eating is unreal. I keep starting, but always forget after dinner to take a picture of whatever I eat. Along with that, I am not really eating anything exciting as I am trying to use up all of the food I have before I go home for the summer. This means lots of oats, yogurt, and guacamole packets. Here is what I ate: 

Breakfast: Quinoa Flakes w/ Strawberries, Raspberries and Pumpkin Seeds 

I have recently been trying new kinds of warm cereals for breakfast instead of oatmeal. I ran out of oats a while ago so I picked up quinoa flakes and cream of buckwheat to try. I really like both of them, but the quinoa flakes have to be my favorite. The nutty flavor adds a lot to fruity toppings. In an effort to get more protein into my breakfasts, I recently have been making my quinoa flakes with milk, or having some sausage on the side. This day, I added the milk, but whatever I chose typically depends on my mood.  

 Snack: Roasted Chickpeas and Clementine

I always pack a snacks on days that I know I will eat a later lunch. My go-to snacks recently have been pumpkin seeds bars by Health Warrior or these chickpea snacks  with fruit. Recently I have been a lot more hungry than normal, so I make sure to pack extra snacks throughout the day so I don't get too hungry. There is nothing worse than being hungry during class or while doing homework and not being able to study because of it.

Lunch: Avocado Toast and Sausage "Hash" w/ Cauliflower, Brussel Sprouts, Tomato

This breakfast hash inspired meal was initially what I really wanted to have for breakfast, but I didn't know if the sausage was gluten free so I waited until I could double check at lunch. It was a good and filling meal with all of the veggies, protein from sausage and healthy fats from the quac on my toast. I ate this around 1:30 so it was able to hold me over through my workout at the gym.

Dinner: Spaghetti and Meatballs w/ Cauliflower and Side Salad

Somehow I timed it so that when I got back from working out, it was almost time for dinner. This dinner was really good. I loved added the roasted cauliflower as a mix to my pasta. It went really well with the marinara sauce, almost better than the plain pasta did. I know this summer I want to try to do this again because it was so much more flavorful than just pasta and sauce.

Snack: Perfect Bar and Popcorn

Since dinner is at 5:30, I always find I need a bigger snack by the end of the night. Recently my favorite combination has been a perfect bar and popcorn. If I am not too hungry, it is half a perfect bar, but normally its the full bar. I love this snack because it gives me both sweet and savory because I can never decide what I want. It also has fat and protein from the Perfect Bar, and carbs from the popcorn which makes for a really satisfying snack. I have been trying some new Perfect Bar flavors recently so keep checking back for my rankings of all the Perfect Bars I've tried. 

xoxo,

Maddie 

7 Ways to Upgrade Your Salad

      In case you haven't been able to tell through any of my Tuesday's Eats posts and my blog's instagram (@classyandcleverblog), I love eating vegetables and I have found that there is no better way to do that than to make a nice big salad. I have most definitely made salads that had my 5 a day in one meal. 

       Making fancy salads came out of necessity for me this year because living in my sorority house, the lunches are not always gluten free, but we at least have a salad bar almost every day. I had initially found myself making the same sad salad over and over again, but I have been experimenting all year and found some great ways to make a delicious salad. 

Add Sauerkraut 

Seriously, don't knock it 'till you try it. I initially made this salad inspired by a blogpost form Hummusapien. I recreated her salad one day, and since then I put sauerkraut on my salad whenever possible. It adds a great tang, but doesn't over power the other salad toppings. The juices from the sauerkraut seep into the lettuce which adds a new level of flavor. 

Change up your protein 

It is really easy to get into a rut of making the same salad over and over again, but changing up your protein makes it easy to add variation. Shrimp is my favorite protein to add to salads, but really what I chose is based on leftovers from the week. I also commonly add chicken or canned tuna on top.(one time was pulled pork on top)  I really like it when we have leftover protein that was in a sauce, because that sauce can then become the dressing. The protein is so important because that's what will help keep you satiated throughout the day, and makes your salad a meal not a side. 

Mix Roasted and Fresh Veggies 

Mixing vegetable types is my favorite way to make a creative salad. Most times I just use a leftover roasted veggies from dinner the night before and whatever fresh veggies are around the house. This makes for a salad with a unique texture variation which is a great change up from a regular salad. It's not like you aren't going to add vegetables to your salad anyways so might as well change it up. 

Experiment with Fun Dressings 

An easy way to change up a salad is by trying out new salad dressing. There are so many different recipes out there for you to try. My sororities chef makes the best salad dressings Above is  his chipotle ranch dressing which made for an amazing Mexican-inspired salad. He also makes a great blueberry vinaigrette for a more springy salad. One of my favorite dressing I've tried recently was a kiwi dressing (see two pictures down). Salad dressings are a fun, cheap way to change up a salad. They can help with a themed salad or just add some flare to a simple salad. 

Add Fruit 

Adding fruit has become one of my favorite ways to change up a salad now that the weather is getting warmer. This salad above had mango, strawberries and pineapple, and it actually made for a great breakfast salad. The juices from the fruit, particularly the pineapple, went into the lettuce to make for a great tangy base. Any fruit can easily be added to a salad, and they don't have to be all sweet based. I find the blueberries are a great addition to any salad, along with strawberries and citrus. 

Toss on Some Nuts/Seeds 

Adding seeds to a salad allows for an easy way to add a little extra protein and nutrients as well as some crunch. In a salad such as this one above (based on this recipe), the pumpkin seeds provide some addition calories and fats to help make the salad a full meal. Some seed ideas could be pumpkin seeds, sunflower seeds and hemp seeds, while some nut options are chopped pecans or walnuts. 

Clean Out the Fridge

Sometimes the most random combinations come together to make the best salad. For example, this salad is probably one of my favorites that I made all year, and it is just made of anything I could find. There is lettuce, cucumber, asparagus, tomato, avocado, orange and shrimp. This isn't your typical salad you would find anywhere, but it really hit the spot and made for a great meal. You can easily kill two birds with one stone by making a yummy salad and using up those leftovers in fridge. 

 Do you have any special salad making tips?

xoxo,

Maddie 

Tuesday's Eats: Back to Normal Eating

Well we had a bit of an unexpected break over the past couple of weeks. I ended up in the hospital two weeks ago due to severe anemia (I'm totally fine now), then I had to catch up quickly with missed school work because I had 4 exams and a paper last week and finally it was my sororities mom's weekend two weekends ago. On top of that, I could access my blog for a couple of days. This past week was really my first normal week back, so with that, here was I ate in this "normal" week.

Breakfast: Almond Butter Toast w/ Kiwi, Blueberries, Strawberries

We had a bunch of fruit around the house so I took advantage of that. That morning all I wanted was the fruit, so I just had. a piece of toast with a hearty spread of almond butter on it. I wasn't sure if this would keep me full for the whole morning, but it did. (probably due to my amount of almond butter) Any time I can start my day with this much fruit, I know it will be a food day.

Lunch: Salad w/ Tofu, Avocado, Grapefruit, Orange, Onion, Feta and Pumpkin Seeds

I got this salad from a food truck on campus that I had been wanting to try.  It was a perfect sunny day so a bright salad was what I was really craving. Sadly, this salad wasn't that good. I still finished it, but it wasn't the best. I think it was just because it had plain avocado, and maybe the lettuce tasted weird. I don't know really know, but I do know that I will be sticking with my favorite spring roll food truck for whenever I get food from a food truck.

Dinner: Shrimp. Roasted Brussel Sprouts and Salad w/ Tomato, Cucumber and Shrimp Scampi Sauce

This night was shrimp scampi for dinner, but since I don't really love the pasta we are served, I just decided a lot of shrimp was what I wanted. I ended up putting the shrimp scampi sauce on my salad to make an amazing shrimp scampi salad. Shrimp is my preferred salad protein, so this really hit the sport. The most important part of the meal to me was the brussels sprouts. I''m 99% sure I went back for seconds strictly for the sprouts. I absolutely love Brussel sprouts so I will eat them for days if we have leftovers.

Dessert: Popcorn and Morning Glory Muffin w/ Almond Butter

I definitely needed a snack after dinner, so I had some popcorn and pulled a muffin out of the freezer for dessert. I have a lot of muffins frozen in the shared freezer in my sorority so that whenever I want a baked good I can have one. It makes up for all of the days when there is no gluten free bread around that I can eat. I wasn't sure if I was wanted sweet or savory, so this combination made for a filling and satisfying dessert/snack.

What's your favorite lunch?

xoxo,

Maddie

5 Easy Healthy Packed Lunches

When packing a lunch, I always make sure to focus on two things: fruits/veggies and protein. Adding produce is great because it helps you meet your 5 a day, and it also helps bulk up your meal to keep you feeling fuller longer. For me, any meal that doesn't have any protein won't keep me full for long. I try to aim for at least 10 grams in my lunch, which isn't typically that hard to accomplish. These are really the only "rules" I have for making my lunch, other than that I like to get creative with all of the leftover floating around the house. Here are some of my favorites that I have made this semester. 

Lunch 1: Tasty Bites Channa Masala + Steamed Broccoli + Orange

This has to be one of my favorite lunches I have packed all semester. It was so easy to prep, all I had to do was put broccoli in a container. Once it was lunch time, I just warmed up the broccoli and microwaved the Channa Masala according to the package directions. The whole package of the Channa Masala should be used in order to provide enough calories and protein to keep you full and happy until your next meal. 

Lunch 2: Salad w/ Chicken + Apple + Orange

This is probably the most basic lunch but I remember it being one of those days where I knew I was going to eat dinner early and there was nothing in the house, so it was either a salad or buying food. I just added a lot of chicken to the top for my protein source, and then we did happen to have some good fruit around, so that become my side. It would have been ideal to add some grains or even something like pretzels to balance out the meal a little more, but if nothing else, I was able to fill myself up for the time needed. 

Lunch 3: Tuna Creations Pouch + Quac Packet + Tomato + Broccoli + Cauliflower + Sourkraut 

I absolutely love making lunches out of a bunch of random things and having taste amazing. Somehow all of these ingredients came together perfectly. I found a microwave on campus to warm up the broccoli and cauliflower, and just added the rest on top. This meal did involve bringing a couple different containers to campus, but it was really only two, just keeping what needed to be warmed up separated from what didn't along with the tuna pouch and quac packet. 

Lunch 4: Mason Jar Grain Bowl (Minute Rice/Quinoa + Cucumber + Brussels + Chicken + Tomato + Dressing) 

Mason jar salads are an easy way to pack a lunch, especially since it can fit in your water bottle pocket on a backpack. I just threw a bunch of things that were in the leftover fridge into my jar and called it a day. I really love when I can make a salad with a mix of roasted (the brussel sprouts) and fresh veggies because it creates a nice texture variation. Between the quinoa and chicken, this salad kept me full and focused throughout the school day. 

Lunch 5: Fish People Soup Pouch + Apple + Quac Packet w/ Cucumbers 

Microwave meal pouches are such a great invention, and these Fish People Soup pouches have to be some of my favorites. These pouches make for an easy meal to throw together, along with any sides of your choice. I knew the soup would give me my protein and fats that help keep me full, so I added the apple and cucumber to help me get my fruits and veggies in for the day. 

What kinds of lunches do you pack?

xoxo,

Maddie 

Tuesday's Eats: Last Day of Mom's Cooking

I am writing this back at school, but am sharing one of the last days of eating being at home. This means good food, a large variety and lots of fruits and veggies. This had been a good spring break full of cooking and spending time with family, but sadly it also involved a lot of homework. I had been planning on writing enough blog posts to guarantee I could post twice a week for the rest of the school year, but that definitely didn't happen. I am still making it a goal to post as often as possible, but with how my schedule is looking, twice a week can't happen. On that note, here is what I ate for my last day of spring break: 

Breakfast: Scrambled Eggs + Cherry Almond Scone + Sausage + Fruit 

On the way home from the farmers market (indoors), I stopped by the local gluten free bakery for a treat to go along with breakfast. They make the best scones, and I can never pass up the cherry almond one. You can tell I couldn't pass up a nibble on the car ride home. I also was making sure to get all of my favorites in throughout the day. This includes all of the fruit in the house and the local sausage we always have. This was a great breakfast to start a full day of eats. 

Lunch: Kale Salad w/ Roasted Carrots, Avocado, Tomato, Cucumber, Black Beans and Hemp Seeds

Is it really me, if there isn't an abnormally large amount of kale consumed? My mom and I made this kale salad together pretty much by throwing together all of the veggies we could think of. The roasted, not raw, carrots was my idea and I loved how the texture variation turned out. Big salads like these make for the perfect lunch and it is even nicer when I don't have to pay over $10 like I would have school for one. 

Dinner: Salmon w/ Avocado, Pomegranate Seeds and Cilantro + Roasted Potatoes and Brussel Sprouts 

Fish is always my first choice for dinner, and since it was my last night at home, I got to chose. This was a new method of preparing salmon and it was so good. Of course, we also had to throw roasted brussel sprouts in the menu because I have to fit in all of my favorite foods into one day. (the only thing that was missing was cauliflower)

Dessert: Creme Brûlée (not pictured) 

I completely forgot to take a picture of dessert this night, but my mom made vanilla creme brûlée for everyone and it was amazing. I couldn't eat it everyday, but it is such a fancy treat to end the week.

now back to less exciting meals

xoxo, 

Maddie 

Tuesday's Eats: Back Home

Finally back at home for spring break, and it is nice to relax for once. Part of de-stressing for me is being able to cook and make my favorite foods. I always come home with a massive list of food to make. By the time I am writing this Monday night, I have already made three fun lunches, cookies, brownies and a dinner one night. This day of eats come from Sunday, which means I spent the kitchen with my mom. Here is what we were up to:

Breakfast: Buckwheat Protein Pancake (recipe) w/ Raspberries and Maple Syrup

I have shared this pancake on instagram before, but this single serving protein buckwheat pancake is my new favorite breakfast. It is so thick and fluffy, and also absorbs a ton of liquids (ie maple syrup) that makes for the most amazing breakfast. I made this first over winter break, and then made it for my mom as well. Now, every time she makes it, she sends me a pictures just because I love it that much!

Lunch: Crispy Brussel Sprout, Kale and Mushroom Tacos (recipe)

Lunches are my time to go crazy in the kitchen. On weekends, I make something with my mom and on weekdays, I make two serving of something and then my mom has the leftovers the next day. We made these tacos together and they were amazing. I wasn't sure about the refried bean aspect at first, but I was pleasantly surprised. We ended up having leftovers of the veggie part, so my mom was able to take those to work.

Snack: Cashews (not pictured)

Dinner: Salsbury Steak w/ Roasted Potatos and Kale Salad

Being home for my mom's dinners is always appreciated because they are so much better and diverse than what I get at school. Each meal always has a good balance of veggies, protein and carbs. This night was really simple, but it definitely hit the spot.

Dessert: Coffee Ice Cream w/ Chocolate Syrup and an Anzac Cookie (recipe)

One of my favorite parts about being home right now is that I get dessert every night. I have been loving Anzac cookies (oats and coconut) with coffee ice cream, my all time favorite flavor. Having a sweet treat to end the night is always such a great way to end the day.

Can't wait for this full week to be full of yummy food! 

xoxo,

Maddie 

Tuesday's Eats #9 (on a Wednesday)

Well this is a little late, but that is what happens when you have three midterms in a week and a visitor the weekend before. My sister was visiting to look for college, so the past weekend was full of good eats as I showed her all of my favorite places around Madison. This days eats are from Friday, so dinner was out with her. Here is what I ate:

Breakfast: Fage Greek Yogurt w/ Apple and Strawberries and Spinach Banana Muffin 

There was not a lot of food left in the house for breakfast by Friday, so I can up with this random yogurt bowl. In the winter I depend on a lot of frozen berries in my breakfast. In yogurt, it allows swirls of flavor to sweeten plain yogurt. Yogurt bowls have been my go-to in the past week because they keep me full, and I won't lie, I have a big container I need to finish before spring break. 

Lunch: Crawfish Chowder + Simple Salad + Sweet Potato Fries

Lunch this day really hit the spot. Normally I don't like sweet potato, but for some reason these fries tasted so good today. Since I saw the chowder on the menu, I had been looking forward to it. I love a good soup, and it was fun to try a chowder with a new fish. Finally, I always try to have some sort of fruit or veggie with each meal, so I added a small side salad. (for some reason, I don't count fries as a real veggies). This was a good meal to help me stay happy until dinner. 

(not pictured) Pre-Dinner Treat: Parsnip Quinoa Breakfast Cake 

My sister was visiting last weekend (this was Friday's food) and my mom was sweet enough to send her with gluten free treats for me. This time she sent this Parsnip Quinoa Breakfast Cake. She used this recipe ( here) but substituted parsnips for the carrots. My Aunt first made me this cake when I originally had to go gluten free so it has a special place in my heart. 

Dinner: Chef Tory's B-Bap from Sujeo  with tofu 

My sister really loves food inspired by other countries, so I wasn't suprised when she chose an American-koren fusion restaurant. I had never been here before, but I have been to other restaurants by the same group so I knew it wouldn't disappoint. This dinner was totally different than I normally eat but it was pretty good. As always, having food modified gluten free can mean taking away some tasty parts, but it still made for a fun and unique dinner. 

How was your week?

xoxo,

Maddie