Two a Healthy Life

One couple on a mission to become healthy


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Salad Day at Work!

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Yesterday the kitchen staff at my office sent out a e-mail at 12:30 (when they usually do) saying that lunch was ready. Usually – I sadly read the delicious things they’ve made before getting up to heat up the soup Nathaniel and I made for the workweek.

Today the e-mail declared it was salad day and listed all the fun stuff that would be offered to top our lettuce – I was super excited.

I gave myself a huge pile of lettuce and then tried to use restraint with the toppings but I still ended up having to journal the meal at 500 calories. But, it kept me feeling full the rest of the day and I didn’t feel any guilt from the smoked trout or bacon bits I put on it in measured amounts.

Apparently the kitchen used to do salad days all the time but the carnivores were not appreciative so they cut back on it. Hoping to combat this I sent the kitchen staff an e-mail saying how much I appreciated it.

Last week my weight finally started dropping again but this week its going to be hard to get back into the swing of things – we have so many delicious leftovers from Super Bowl Sunday that I can only hope that Nathaniel will binge and eat them all before I get home tonight.

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Minestrone Soup

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Nathaniel saw this recipe in Runner’s World magazine and it quickly became one of our healthy life staples. As I was eating a bowl of it today I thought I would share the recipe with all of you. This soup is so delicious I might serve it at a dinner party in the future!

Ingredients:

2 quarts good-quality vegetable broth
1 14.5-ounce can petite-diced tomatoes
2 tablespoons olive oil
1 large onion, cut into small dice
1 celery stalk, cut into small dice
1 peeled carrot, cut into small dice
2 teaspoons Italian seasonings
1/4 teaspoon hot red pepper flakes, or to taste
2 cans (15 to 16 ounces each) small white beans, not drained
8 ounces frozen green peas
8 ounces coarsely chopped escarole
1 cup ditalini (or any bite-size pasta)
Sprinkle of salt and ground black pepper

Directions:

Microwave broth and tomatoes together on high until steaming (5 minutes).

Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; saute till tender (5 minutes). Add Italian seasonings and red pepper; saute until fragrant (one minute).

Add broth mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender (15 minutes). Serves eight.

CALORIES PER SERVING: 220
CARBS: 41 G
FIBER: 10 G
PROTEIN: 10 G
FAT: 4 G


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Best Vegetarian Sandwich

How to make the most delicious vegetarian sandwich you will ever have…

About a month ago I visited Outerlands in San Francisco with my friend Lauren and had a delicious almost vegetarian sandwich. I wanted to re-create it home but Nathaniel insisted I stick to our vegetarian Monday-Friday routine.

In doing a version of the Outerlands sandwich I invented one of our favorite healthy meals although today was only the second time I’ve made it.

I will list the steps separately but if you can multi-task with two skillets by all means do it. 8 steps looks like a lot of steps but it’s really not – I was just really detail orientated in how I broke it down.

Ingredients:

2 small zucchini

1 small yellow onion

1 granny smith apple

5 oz. shitake mushrooms

4 slices of low fat cheese

2 large slices of sourdough bread from a round loaf (or whatever bread you prefer)

Olive oil

1 tablespoon of butter

Salt and Pepper

***Pre-heat oven to 350 degrees

  1. Thinly slice one small onion as you melt 1tbsp of butter on a skillet (low heat). Once the butter is melted toss in the onion and stir it every once in a while as you do steps 2-6.
  2. Slice your zucchini into ¼ inch wide strips or ¼ inch rounds and place on a baking sheet that has been sprayed with PAM
  3. Slice an apple into 6 ¼ inch rounds and place on another baking sheet that has also been sprayed with PAM
  4. Pour about 1 table spoon of olive oil onto a small plate, dip a fork into the oil and use the fork tongs to lightly dot olive oil on top of the apple slices and zucchini.
  5. Salt and pepper the zucchini before sliding the two trays into the oven. Zucchini and apple can be taken out of the oven when they are easily pierced with a fork (10-15 minutes).
  6. After you get the zucchini and apples into the oven your onion should be almost done. When the onions have caramelized to your liking place them off to the side in a small bowl.
  7. Add the shitake mushrooms to the same pan you cooked the onions in and cook on medium-low until soft (5-6 minutes)
  8. Once the zucchinis, apple, onions and mushrooms are cooked you are ready to layer them on top of your bread with cheese and broil for 10-15 minutes.

From the bottom layer up I constructed them: bread, cheese, apple, onions, mushrooms, zucchini and cheese. Each piece of bread only had 2 slices of low fat cheese on them and as you can see by the photo it was more than enough.

I washed dishes as the cheese melted atop the sandwiches so after dinner we only had two plates to wash.

Total time: 40 minutes and I wasn’t hurrying.

Makes 2 servings. Each Serving: Approx. 400 calories and less than 10g fat.

We paired ours tonight with a salad.

Enjoy!