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 

Tuesday's Eats #8

 This was a really hectic week as I had a ton of homework, and I went away for a leadership conference with my sorority. I had a hard time making sure everything got accomplished, but in the end everything worked out okay. I am hoping this week is calmer, but at the moment that is looking to be a negative. In weeks like these, I always make sure to try to fuel myself with good food, as a good meal never fails to put me in a good mood and help me through the day. 

Breakfast: Greek Yogurt w/ strawberries, banana, natural peanut butter and Cheerios. 

For this breakfast I had some strawberries set aside and I wasn't sure exactly how I wanted to eat them. I have also been eating a lot of oatmeal so I wanted to change it up. I knew this day was going to be a long day so I decided on yogurt as it had enough protein to get me to lunch. 

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Lunch: Chicken Tortilla Soup + Carrots + Avocado Toast

The House Chef made the chicken tortilla soup for lunch, and in order to bulk up the meal I made a small slice of avocado toast with a guacamole packet, and then used the remaining guacamole to dip carrots. This was a decent lunch, especially on another cold winter day. 

Diner: Plain Chicken + Asparagus + Dirty Rice + Buffalo Cauliflower

This dinner was actually jerk chicken, but I saw a note laid out saying that it was extra spicy so I went for a plain chicken breast. The rice and asparagus were pretty basic but good, and I added on the  buffalo cauliflower to add more veggies. This buffalo cauliflower found its way into almost every one of my meals this week as a easy way to increase vegetable intake. 

Until Next week, 

Maddie