On The Go

We LOVE our dog walker! She’s so awesome and came highly recommended from a friend who also used her when they were in Portland. Amy is the owner of FurEver Family Pet Sitting. Bella loves her! We are so happy to have found someone so great to come and walk Bella a few times a week while we are at work. It makes a huge difference. On days we don’t have Amy come over, I can tell a difference–Bella is a super spaz all evening after being cooped up. Bella’s behavior has also improved because Amy continues the training we are doing with her (i.e. not pulling on the leash on walks, not jumping on guests, etc). Another bonus: I get a mid-day text report of Bella and sometimes a cute picture. 🙂 It brightens up my work day.

Amy posted this comment on another post I wrote and it was a great blog idea!

I’m struggling right now with finding things that I can eat in the car on the go. I’m ok with ‘ruts’ and eating the same thing day in and day out, but I just struggle with ideas that are healthy and I can keep in my car for up to 8-12 hours some days. I know I just need to PLAN and fix ahead so I can grab and go…but looking for new ideas!

While Amy’s situation is probably unique compared to a lot of my reader’s daily work lives, I think everyone can relate with running out of ideas for easy snack and on-the-go meal ideas.

Portable Healthy Snacking

If you work in a job where you spend a lot of time in the car, pop a small cooler in your trunk with some ice packs. That will open up a bigger list of options if you can keep the food cool. Here are some ideas for on-the-go snacks that won’t bust the calorie bank:

Hard-boiled eggs – Just one hard-boiled egg is so filling for me

Amazing Meal Shake – Add some protein powder to it to have some staying power

Dried apricots – This is often a pre-workout snack for me because just a few dried apricots do the trick

Trail mix -This one is iffy because the calories can really add up!

String Cheese and crackers

Tuna salad with craisins and chopped walnuts – Top a green salad with this and you’ve got a great lunch

Pickles and beef jerky – No, I’m not pregnant, I’ve just been craving pickles lately! 😉

Apple slices with peanut butter

Apple Oatmeal Muffins  (this recipe looks so GOOD!)

Yogurt Fruit Dip

Dry-roasted and seasoned edamame – I’ve seen this at Trader Joe’s

Cottage cheese with fruit on the side – I love cottage cheese as a snack because it fills me up quickly

Single-serving chocolate Almond Milk – I love this stuff!

V-8 juice (with or without the vodka 😀 )

Hummus with raw veggies and pita chips

A box of raisins with some peanuts

Chipotle Lime Chickpeas

5 Minute No Bake Peanut Butter Granola Bars (I’m totally going to make these!)

Almond Butter Stuffed Dates (this could be a really nice healthy dessert idea)

Practice What I Preach

I decided to give something a try I’ve vowed to do for a long time now–ever since I saw it on Pinterest. The egg “muffin” for breakfast. I’ve seen dozens of variations and you can really do whatever you want with it and make it your own. It’s something that you can make on a Sunday afternoon and have for the work week for a quick breakfast or a snack.

I used this recipe as a jumping off point. I made some alterations for my own personal preferences and also combined a neat idea I saw in another similar recipe–using some frozen hashbrowns as the base of the muffin.

Egg Muffins

From: http://thesweetspotblog.com/breakfast-to-go-egg-muffins/

Persons

6

Serving Size

1 muffin

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

• 4 whole, large eggs
• 2 egg whites
• 1 tablespoon whole milk
• 1/4 – 1/2 cup grated cheddar cheese
• 1/2 cup broccoli florets, cooked and chopped
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Steam or boil broccoli to desired tenderness and chop.
2. Whisk together eggs, egg whites and milk. Season egg mixture with salt and pepper and stir in cheddar cheese.
3. Spray muffin tins with cooking spray. Layer about a tablespoon of chopped broccoli into each muffin cup.
4. Pour in egg mixture to about 3/4 full and top with remaining grated cheese. Bake until set in center about 20-25 minutes.
5. Note: We also love them with baby spinach and roasted mushrooms. Use whatever cheese and veggies you enjoy to customize these for your taste buds.

Nutrition Facts

Egg Muffins

Serves: 6 muffins

Amount Per Serving: 1 muffin
Calories		95 calories
% Daily Value*
Total Fat		0
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate		0
	Dietary Fiber	0
	Sugars
Protein

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Finding Balance

With the alterations I made, my muffins came out at 145 calories each. I was okay with that number. My muffin had green onion, yellow and orange diced peppers, some shredded sharp cheddar cheese and sliced grape tomatoes. I baked the egg muffins for around 30 minutes and tested them with a toothpick until I decided they were cooked through.

How pretty do those look? Don’t mind the lone muffin that apparently got all the egg whites in one section. 😛 Despite that, they were tasty! I already have some ideas on different recipes–maybe artichoke hearts, tomatoes and feta cheese….yum!

I also made some chicken salad for lunches at work. I made some alterations and omitted the apple to reduce the calorie count slightly. I planned on topping some spinach and green leaf lettuce with the chicken salad mixture. I used 5 tablespoons mayo instead of 6, omitted the apple and the cooked chicken breasts came to 2.5 cups instead of 3 so that made the calories about 260 a serving.

Chicken Salad

February 5, 2014

by Lisa Eirene

Category calories food Food update Low Calorie Recipes portion sizes portions Reader Questions recipes snacking snacks veggies

From: http://southernfood.about.com/od/chickensalads/r/r81002g.htm

Persons

4

Prep Time

20 minutes

Cook Time

40 minutes

Ingredients

• 3 cups diced cooked chicken
• 1/4 cup dried cranberries
• 1/2 cup diced celery
• 2 to 3 tablespoons finely chopped red onion
• 1/2 cup diced apple
• 1/4 cup chopped walnuts or pecans, optional
• 4 to 6 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1/8 teaspoon curry powder, or to taste, optional
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper

Instructions

1. Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using.
2. In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper.
3. Stir into the chicken, adding more mayonnaise as needed and for taste.
4. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.

Nutrition Facts

Chicken Salad

Serves: 4 servings

Amount Per Serving:
Calories		271
% Daily Value*
Total Fat		0
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate		0
	Dietary Fiber	0
	Sugars
Protein

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Finding Balance

Tags

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I had a few nibbles of my chicken salad before I put it in tupperware for lunches. It was really tasty! I like the crunch of the celery and walnut and the sweetness of the Craisins. I enjoyed the chicken salad lunches and I’m glad I finally gave it a try. I’m going to experiment with other recipes and see if substituting Greek yogurt for the mayo might work too.

In one afternoon I prepped my breakfast and lunch meals for the work week and it was a success! It was easy, didn’t take much time to prepare on Sunday and saved me a lot of time in the mornings before work.

What are your time-saving ideas for quickie meals?