Category: lunch

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Skillet Chili with Spaghetti Squash

 

IMG_3773I am a big fan of meals that work together lots of my favorite vegetables and spices into one skillet, and provide for delicious “planned over” meals for lunches later! In my coaching clients, we work through many quick and easy meal ideas that build on this concept of combining existing fresh vegetables you enjoy with new flavors, and using previously prepared staple ingredients to make the process fast and simple!

Tonight’s meal was not quite as fast as many others I make on a weeknight, simply for the fact that I had to cook the large squash first, which made it a perfect Sunday dinner when I’m busy preparing other things around my home. Roast the squash in advance to make this a super fast weeknight meal!

[yumprint-recipe id=’3′]Let me know if you try this “template” for a dinner – and how it turns out! Be creative – mix it up, and try new vegetables and combinations weekly. 

 

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What do I eat on a daily basis? (Vlog)

 

Last week I posted my first video blog and asked for YOUR questions for me to talk about. The question I chose for today’s post was from Briana Kiefer, where she suggested, “How about one vlog about how you eat in a day?”

Excellent! I love talking about food (although now I’m feeling kinda hungry… going to sip my orange-colored-juice [with no oranges in it]). 

I hope you enjoy today’s vlog and glean some new ideas for daily eats! Also, please enjoy this week’s video-bombing star: my cat Nina. (If you remember in last week’s post, my husband and my dog both video-bombed while I was recording [at 6:33]. LOL!)

What do YOU eat on a daily basis to feed your healthy happy life?

As with last week, I would love your questions for future topics! What should I talk about next week? Ask below, and I may choose your question for the next topic! 

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Easy Orzo Salad

 I love orzo. I love it’s strange texture – a cross between pasta and rice – and that it’s such a quick, easy dish to cook up.

At Pomegranate Market, there is an orzo salad that I’ve tried and enjoy, but there are a few downsides to it: 1) it is loaded with black olives, and I’m just not a fan; 2) it uses white orzo (refined grain). So last night for a quick dinner, I wanted to experiment with a dish that could be eaten warm from the pan, or cold as a summer salad. You can experiment with this idea and use any vegetables you have on hand or enjoy. You can also skip the water sauté and simply add all the veggies raw for more crunch (massage the kale first and let it soften with a little oil), or cook all the veggies instead. I am sure halved cherry tomatoes would be lovely in this salad, too. Make it more substantial by adding a cup or two of beans (white beans, yum!) or by crumbling in fried tempeh.

I’m a big fan of flexible cooking. Have fun with your meals, mix it up, and enjoy!

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