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Category Archives: Lunch

Grand Haven Part I

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I had an AMAZING mini weekend vacation with my mom, my only wish…that it was longer.  I can’t believe that it is now Monday, I have to go back to work.  Hopefully, another trip is around the corner 😉

This weekend, my mom and I planned a little weekend get-away trip to her hometown of Grand Haven, MI.  It had been a while since either of us had been there, and my mom wanted to take me there so that we could do all of the “touristy” things.  The town is small, and located right on the beach of Lake Michigan.  It is the perfect destination for a little weekend trip.

We started out the morning bright and early so that we could hit the road ASAP…look out Grand Haven, the Deals are coming.

We then loaded up the car, and headed to Grand Haven, MI, my mom’s home town.  The first stop was Rosy Mound for a little hike on the the beach.

The hike was only about 2 miles, but boy were we sweating by the end!  There were plenty of stairs and even a little sand for us to trudge through.  It was a good leg workout for sure 😉

Luckily, there was a water station.  I think this is the fanciest drinking fountain I have seen!

We then decided to change out of our sweaty clothes and into our bathing suits with flowy dresses over them.  Our next stop was to eat lunch and then head to the beach.

We stopped for lunch at this local restaurant called Kirby House.  It had a fun feel to it, and mom and I both agreed that it was probably a pretty popular spot at night, but there was one thing that appealed to my mom and me….outdoor rooftop seating!

The wait staff was funny and friendly and gave us great recommendations.  My mom ended up ordering an olive and blue cheese burger with onion rings and their spiked with Jack Daniels ketchup.

I made sure to help my mom with the onion rings 😉  I ordered the Farmer’s Market grinder, which was a hot sandwich with melted mozzarella, spinach, cucumbers, tomatoes and a lemon oregano dressing.  On the side, I had a mini salad.

It was warm, gooey and delicious!

After our bellies were full, we began to walk down to the beach, with the intentions of laying out for a bit and catching some rays.  Unfortunately, that is when the clouds and wind started to roll in with a little bit of rain.  Nothing too bad, we just ended up walking out to the end of the pier rather than laying in the sun.

That is all for now, but I hope you have an amazing start to your Monday.  Stay tuned for Grand Haven Part II later today!!

 

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I’ve Got the Itch….

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It is Friday afternoon, and I am feeling the weekend itch!

Brenna taught me a new way to curl my hair a couple of days ago.  I tried it this morning.  Can you see a difference??

I can’t really see that much of a difference because I don’t think I did it completely right.  Oops!  Looks like I need to keep practicing!

Lunch

Because I had a late night, Kate packed a little lunch for me again.  All that I needed to do was add some protein to my salad.

I whipped up some egg whites mixed with cottage cheese and spinach this morning, let them cool and then plopped them right on top of the romaine salad with green peppers, zucchini, and tomato…to top it all of, some of Brian’s dad’s homemade pico de gallo…delicous 🙂

Now back to the daily grind, but here are some fun lunch time reading materials to leave you with.

Of Possible Interest:

A Lovely Lunch Surprise!

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This morning, I woke up and did my workout at the apartment.  At first, I had planned on heading to the gym and just getting ready there, but since Brian is leaving for two weeks today (and it is our three year anniversary!) I thought that it would be nice if we ate breakfast together and spent a little time together this morning.

Workout

The workout was quick, but effective.  Because I knew I had limited time, I used supersetting to maximize my time.  To superset is to complete one exercise then immediately follow it with another exercise without having a rest inbetween.  The two exercises work best if they don’t target the same muscle group.  It is a great time-saver and adds a little extra challenge to a workout because of a shortened rest period.

Breakfast
My plans to make a weeks worth of baked oatmeal turned out perfectly!  They were all ready to go this morning, and they tasted delicious.

Blueberry Baked Oats

Ingredients:

  • 2 1/2 cups oats
  • 1/3 cup unsweetened organic applesauce
  • 5 egg whites
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 6 packets of stevia in the raw
  • 2 1/2 cups water
  • 3 Tbsp plus 1 tsp natural peanut butter
  • 1 cup blueberries

Directions:

Preheat the oven to 400 degrees.  Grease ramekins or large muffin tins with nonstick cooking spray.  Combine all ingredients in a large bowl.  Mix until thoroughly combined.  Pour into 5 ramekins or muffin tins.  Bake for 20 minutes.  Allow to cool, then refrigerate for use at a later date, or eat warm from the oven!

Nutrition:

Calories:  248   Fat:  8.2g   Carbs:  40.4g   Protein:   11.9g

Because these little cakes are so filling and dense, I usually eat half before I workout and then half after 🙂

Lunch

Yesterday, when Brian and I got home from our midday date, there was a little surprise waiting for me in the fridge.  Brian’s mom had made me a salad with tuna and egg whites for lunch.  She even packaged up some almonds for a snack!  What a nice treat!

The salad was delicious and filling!  Thanks Kate 😉

Things of Possible Interest:

It’s Already Thursday?! and Another Easley Recipe

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This has been one crazy first full week of work, and I cannot believe that it is almost Friday.  Eek!  Where did the week go?

I started this morning by teaching a full Body Pump class.  My dad came along to video tape it so that I could send it in for an assessment so that I can finally be OFFICIALLY certified.  It was only my second time teaching the full class, and while I made a couple of mistakes with my cueing, the girl who usually teaches the class told me that my coaching was strong, my technique was good, and that EVERYONE makes mistakes…even her, and she has been doing this for 5 years!!  So, I will have to watch the video and evaluate it before I decided if I want to submit it.

Then, it was time to hit the showers and get ready for work.  On my way to work I enjoyed another baked oatmeal.

For some reason, I didn’t think of it until just yesterday to make multiple baked oatmeals at a time.  It truly is a no-brainer idea, but I was literally making a baked oatmeal every single night.  Next week, I am going to make a bunch either in muffin tins or a flat 8×8 pan that I can cut into squares so that I have one less thing to prepare after I get home form work.

I then sat at my desk and started working.  I am enjoying the new job, but it is very hard to stay organized.  I am managing the sales of two different properties that are two different brands with two different systems and a different method of filing things…needless to say even for a person who enjoys being organized, it is confusing!

When noon rolled around, I was very happy for the lunch break.  Last night, I made a little experiment with egg whites, cottage cheese, and spinach.  I didn’t measure anything, but they turned out very tasty, so next time I will be more precise so that I can share!

Today’s lunch included a salad topped with leftover brussels sprouts, roasted sweet potato, bell pepper, tomato, onion, salsa and one of these little egg white muffins.  Yummm…

Tonight, after work I will be hanging out downtown for a bit so that I can teach a 30 minute abs class.  Although it will be a later night, I am looking forward to teaching 🙂

On that note, have an amazing Thursday, and I will leave you with another Easley recipe.

Reggae Blush Strawberry Cake Balls

These treats are truly delicious.  Using wine in the batter actually replaces the fat needed for baking.  By combining applesauce and wine, this treat will have less fat than adding oil and have a unique flavor that you would not taste by using a traditional cake mix with oil and eggs.  A special treat suitable for all ages!

What you Will Need:

Cupcakes:   

  • 1 box strawberry cake mix
  • 3.9 oz box of instant vanilla pudding
  • 3 eggs
  • ¾ cup Easley’s Reggae Blush Wine
  • ½ cup unsweetened organic applesauce
  • 12 oz of white chocolate chips for dipping the cake balls
  • 1 cup Buttercream Frosting (recipe bleow)
  • 24 cupcake liners

 Buttercream Frosting:

  • 1 stick of butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 4 Tbsp milk*

Instructions:

Buttercream Frosting:

In a large mixing bowl, beat the butter for about a minute to soften.  Alternately, add in the dry ingredients and the wet ingredients.

*Only add the milk until the frosting is of the desired consistency.  You may need a little more, or a little less.

Cupcakes:

Preheat the oven to 350 degrees.  Place 24 cupcake liners in a cupcake pan. In a large mixing bowl, combine all ingredients.  Mix at a medium speed for 2-3 minutes until the batter is smooth and thoroughly combined.  With an ice cream scoop, scoop batter evenly into cupcake liners.  Bake in the oven for 18 minutes, or until a clean knife inserted into the center of one of the cupcakes comes out clean.  Allow to cool completely.  Once cooled, remove cupcakes from the liners and smash into crumbs.

 

Place the cake crumbs in a large mixing bowl.  Use 1 cup of icing (or if using store bought icing use 1 full container).  Mix until the cake and frosting are thoroughly combined.

Place in the fridge for 1 hour, or overnight.  Once cooled, remove from the refrigerator and roll into walnut sized balls.

Place the balls back in the refrigerator for 1 hour or overnight.  Melt white chocolate.  Roll each cake ball in the white chocolate and place on waxed paper to harden.

*If making a half batch of cake balls, use 12 cupcakes and freeze the other 12 to thaw and serve for a  quick treat at a later date!

Full Day of Work and Asian Tofu and Broccoli

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Well, it’s official.  I completed my first Monday at work.  It really wasn’t that exciting because I am still training and familiarizing myself with our top accounts, so it was kind of the same old same old, but I did take a lunch break!

For some reason, last week I just didn’t take a lunch break.  There really is no real reason why…so I decided that unless there is some huge deadline or project I am working on, I will take a lunch break.  They are giving it to me, so I better take what I can get!

I used my  new salad container.  In the bottom, I put salad with tomatoes with broccoli and cauliflower.  In the top I put salsa and tuna salad.

I also spent the break catching up on some blog reading.  I still have to figure out this whole working-during-normal-hours-of-the-day thing…

Dinner

When I got home, I knew that I needed to eat a meal with tofu (by the way, every time I go to type tofu, I type TOFY…..and giggle a little to myself.  Is it funny?  No.  But I still laugh inside)  in it, since I didn’t thaw anything from the freezer.  On Saturday for lunch, Brian and his parents ordered Chinese take-out for lunch.  I made a salad with egg whites, but I thought that the Chinese food looked delicious.  Immediately it sparked an idea in my head, and that is what inspired dinner tonight.  I did a little bit of research on the internet and based my method off of this recipe from EatingWell.com.  The end result….had Brian going back for seconds!

Asian Tofu and Broccoli

Ingredients:

  • 1 16 oz can vegetable broth
  • 3 Tbsp soy sauce
  • 3 Tbsp corn starch, divided
  • 2 Tbsp of sugar
  • 1 tsp of crushed red pepper flakes
  • 1 14 oz package of firm or extra firm organic tofu, drained
  • 1/4 tsp salt
  • 1 tsp canola oil
  • 1 Tbsp chopped garlic
  • 1 tsp ground ginger
  • 3 cups broccoli florets
  • 2 cups broccoli slaw
  • 3 Tbsp water
Directions:
In a large bowl, combine broth, soy sauce, 1 Tbsp corn starch, sugar, and crushed red pepper.  Set to the side.
Chop the drained tofu into 1 inch cubes.  Sprinkle with the salt and place in a bowl.  Sprinkle the remaining 2 Tbsp of corn starch on the tofu and toss to coat.
Heat the oil in a large skillet over medium-high heat.  Place the tofu in the pan and cook for about 3 minutes until golden brown.
Add garlic, ginger, broccoli, broccoli slaw, and water to the tofu mixture.  Cook and stir for 3 more minutes.  Add the soy sauce mixture.  Allow to cook, stirring occasionally, until the sauce has thickened.
Makes 2 large servings (if you are super hungry) or 4 smaller servings.
Enjoy!
Nutrition for 4 servings:
Calories–216.5   Fat–4g    Carbs–34.3g    Protein–12.4g

Now, I am kicking back and enjoying the Bachelorette.  Happy Monday!

Question of the Night:

  • What did you have for dinner?  

 

Nice and Homey

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Yesterday, I have to admit that I was a little bit overwhelmed and wasn’t quite sure if Brian and I would finish putting our apartment together.

We started with several piles that looked like this:

And ended with rooms that looked like this:

There are still some finishing touches, things to be hung, and little organizational things that need to be figured out, but for the most part it feels very homey and ready to be lived in!

After working hard to get everything accomplished, we headed to another graduation party for another one of Brian’s cousins.  We entertained ourselves with a little round of corn hole.  Unfortunately, Brain and I lost…at least we had a good time!

We then came home and got changed to head out for a 4 mile jog.  The weather was pretty warm, so we decided to take it easy and just enjoy the run and each other’s company.

Afterwards, we both felt great!  A run always makes me feel more energized and accomplished 🙂

Brian stayed home and got his hair cut by my sister, but I headed to the grocery store and found this little gem:

It is a salad packing container.  You put your lettuce and salad on the bottom, and then you can put other little goodies on the top that may make the salad soggy.

I put lettuce, broccoli, onions, and tomato on the bottom.  On the top, I put tuna salad and salsa…I wasn’t quite sure what to put in the super special extra little container on the top, so I left it empty!  Tomorrow, I will think of something.

After grocery shopping and packing lunches, it was time for dinner.  Brian’s dad made cod, squash, and onions in a parchment paper pouch.  It was deeelish!  I just love the flavor of cod, to me it is a meatier fish with a slightly buttery flavor (when cooked right).  Tasty.

On the side, a little bit of quinoa mixed with brown rice.  A perfect Sunday night meal.

Breakfast

At the store yesterday, peaches were on sale and I couldn’t wait to add them to my breakfast this morning! I made myself a bowl of egg white oats and topped them with some peanut butter and a white peach!  Unfortunately, I didn’t realize that instead of purchasing egg whites I purchased egg beaters.  They are right next to each other on the shelf, and I must have just grabbed the wrong box.  I didn’t even realize until I poured them into the oats last night.  They still tasted pretty good, so I guess the little mix-up wasn’t too terrible.

I hope you all have a great Monday!  Today, is the first day of my first full week of work 😉  Wish me luck!

I Get A Desk and I Need to Downsize My Number of Bags

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Today has been a long but good day.

I started off teaching Yoga Sculpt.  I had a great group this morning, and thoroughly enjoyed starting my morning with that class.  Then, it was time to shower and get ready at the gym for my first day of work.  That was interesting, considering the fact that Brian and I are currently packing and getting ready to move, and I packed all of my large duffle bags!  I had to use three smaller bags…let’s just say I can’t wait until I can use a slightly larger bag 😉

I was able to shower and get ready in just over 30 minutes.  I think that part of my time was taken up by trying to organize my absurd number of bags.  No worries though, tomorrow I get to try it all over again!

I then headed into the office, and arrived there in plenty of time!  I don’t have an office to myself because I think that a lot of my time will not be spent in the office, but I do have a desk!

And a nametag!

I am going to have to find some “pinspiration” and get crafty decorating my office.  My boss kept telling me that my desk is my space and I need to decorate it and make it my own…I think I can handle that 😉

Sorry, no lunch pictures! I didn’t really get a break today, I just ate quickly between meetings.  Today’s menu included, a leftover veggie burger from dinner at Brian’s parent’s house on Monday on top of a bed of tomato, lettuce, and celery topped with salsa.  I also had half an apple with some cheese and peanuts.  Tasty!

After Work

After work, I have to admit that I was pretty tired (who am I kidding I am tired still!!)  But I knew that I needed to run.  Since I ran 1 mile before Yoga Sculpt this morning, I decided that 3 miles was ok.  So, even though I was more than ready for dinner, very tired, and not quite in the mood to run, I still did 3 miles wit a pace of 8 minutes and 30 seconds. Not too shabby.

Then, it was time for dinner.  Thanks to my mom’s delicious idea it came together very quickly.  Roasted broccoli and lemon pepper salmon.

Simple, yet so tasty.  Thanks for the idea, Mom!

Now, I am off to practice Body Pump, since I record my first time teaching an entire class on Saturday and get ready for an early bed…good night!