The Lunch Crock Review & 6 Healthy Soup Recipes

Healthy Bachelorette Soups! As much as we would like to say that winter snow/rain is over, the Northeast is currently getting hit with another snowstorm ūüė¶ Lucky for you, The Healthy Bachelorette has some amazing soup recipes to warm you up until spring arrives! 6 Healthy Soup Recipes

Our soup recipes this winter have really been amazing. If this fall was called “Pumpkin Spice Series” then this winter was definitely “Winter Soup Series.” Bring a healthy and hearty soup this week for lunch in this amazing new product we found called the Crock-Pot “Lunch Crock!”¬†The lunch crock is the perfect size for leftover soup, and prevents you from waiting in the awkward microwave line at work. After dinner, simply pack your leftover soup in the metal container, top it with the plastic top and store in the fridge. In the morning, take your soup out of the fridge and put it into this nice easy to carry crock. Simply plug it in when you get to work and when you are ready to eat your lunch, your lunch will be all warm and ready for you. It’s easy, just¬†unplug, and eat!

Healthy Bachelorette Kitchen: Lunch Crock

The Healthy Bachelorette Kale and Red Potato Soup brought to work in a Lunch Crock. Perfect lunch on a rainy day ūüôā

Do you have a Lunch Crock or are you thinking about getting one?

Goat Cheese, Pine Nut and Sundried Tomato Salad with Chicken

The name sounds fancy huh?

I had some leftover pine nuts from making the Healthy Bachelorette Pesto a couple of weeks ago, and thought it would make a great addition to this Italian flavored salad!

Check out how you can make this salad yourself, even if you are strapped for time.

Goat cheese, Pine Nut and Sundried Tomato salad with Chicken


Goat cheese, Pine Nut and Sundried Tomato Salad with Grilled Chicken

Servings: 1


  • 2 cups organic girl spinach and arugula
  • 3 oz grilled chicken, chopped
  • 1 ounce goat cheese, crumbled
  • 0.5oz sun-dried tomatoes
  • 1 teaspoon pine nuts


  1. Chop the grilled chicken into bite sized pieces.
  2. Place spinach and arugula mix into a large Tupperware container.
  3. Top your salad with the chicken, crumbled goat cheese, sun-dried tomatoes and pine nuts.
  4. Before serving, top with your favorite vinaigrette dressing (I used my favorite Balsamic Vinaigrette)

Anddd BAM your Friday just got better. See ya later Food Truck dude.

#LeftoverWednesday Lunch: Pesto Zucchini Noodles with Grilled Chicken and Tomato

Happy #HumpDay !

Check out this recipe made from my leftover spiralized zucchini and Healthy Bachelorette Pesto. Super easy to put together, and makes for a way more exciting lunch than say, a turkey sandwich. 

This dish is perfect for our Bachelorettes following a low-carb diet, or those that are like me and are carb challenged (thanks genetics).

Pesto Zucchini Noodles with Grilled Chicken and Tomatoes

Pesto Zucchini Noodles with Grilled Chicken and Tomato



  1. Spiralize the zucchini using a spiralizer . Place into a microwavable bowl or steamer, add a small amount of water and steam for 2-3 minutes on high.
  2. While the zucchini is cooking, chop the tomato and grilled chicken.
  3. Heat a medium sized frying pan to medium-low heat. Add the in the steamed zucchini, tomato, grilled chicken and pesto. Toss together for about 5 minutes, until sauce is evenly distributed and the chicken is warmed.
  4. Pack up your lunch in a microwaveable container and top with some Parmesan cheese (optional).

Nutrition Facts: 356 calories, 3g saturated fat, 11g total carb, 4g fiber and 370mg sodium.

There you have it! You are guaranteed to have the best smelling lunch during your boring lunch and learn. #Winning

Happy lunching Healthy Bachelorettes!!

Pesto Zucchini Noodles with Grilled Chicken and Tomato



Healthy Bachelorette Work Day Lunch: Turkey Avocado and Tomato Sandwich with “Bells”

So we have all heard it again and again: use the portion plate to plan your meals. But what does that LOOK like?

Here is an idea for a simple, yet healthy and yummy lunch for the work week. Here’s how it works out:

  • 1/2 your plate vegetables ¬†= 1 medium bell pepper, sliced
  • 1/4 of your plate carbs = 1 slice whole wheat bread
  • 1/4 of your plate lean meat = 2oz sliced turkey

BONUS: The avocado gives this sandwich some healthy fats and also will help keep you full. This lunch only has 255 calories! Be sure to surround it with a healthy morning and afternoon snack (think 1/4 cup nuts or a KIND bar).

Healthy Bachelorette Lunch: Turkey Avoacdo and Tomato Sandwich


Healthy Bachelorette Work Day Lunch:

Turkey Avocado and Tomato Sandwich with “Bells”


  • 1 slice whole wheat bread (I used Dave’s 21 whole grain)
  • 2oz sliced deli turkey
  • 1 tomato slice
  • 1 tablespoon guacamole OR 2 slices avocado
  • Spinach leaves (I used about 1oz)
  • 1 medium bell pepper


  1. Assemble the sandwich by toasting the bread, and then cutting the slice in half. On the bottom half stack the turkey, tomato and spinach and avoacdo (if you are using) and top with other half of bread. If you a re using guacamole spread 1 tablespoon on the top piece of bread.
  2. Slice the bell pepper.
  3. Chow down!

What does your Healthy Bachelorette lunch look like? Share comments and photos below!

Brown Bagging It: Turkey & Cucumber Salad

We hope you all had an amazing and fun weekend!

It’s Sunday night – have you used your Healthy Bachelorette Work Week Meal Planner yet? If not, here is a healthy lunch recipe to get your Monday started off right!

We are big fans of creative salads for lunch. I know, I know…sounds boring, but it really can be fun! While it is ideal to save time (and avoid morning grumpy-ness) to make lunch at night, I will admit that I typically forget to do this. This salad was put together last Thursday morning with the ingredients we had on hand, and it all came together pretty well! It only takes about 5 minutes to prepare.

Brown Bagging it: Turkey & Cucumber Salad from The Healthy Bachelorette

Turkey & Cucumber Salad

Servings: 1


  • 2 cups organic girl spinach and arugula
  • 2 ounces roasted turkey breast
  • 1 ounce Feta cheese
  • 4 slices cucumber
  • 2 Tablespoons chopped red onion
  • 1 teaspoon sunflower seeds


  1. Make your cuts – chop the turkey and red onion. Slice cucumber into half moons.
  2. Place spinach and arugula mix into a large Tupperware container.
  3. Top your salad with the roast turkey, feta cheese, cucumber slices, red onion and sunflower seeds.
  4. Before serving, top with your favorite vinaigrette dressing (I used this Red Wine Vinaigrette)

Lunch Box: Stay Cooler by Vera Bradley 

Note about the turkey: deli turkey is a lean meat, however¬†it does also contain a lot of sodium and nitrates. If you are looking for a healthier (and cheaper) option, try roasting a whole turkey breast and slicing it yourself. Divide the cooked turkey breast up by the pound, put into a large Ziplock, and freeze. This way you can take out 1 bag at a time and defrost it as you need it.¬†One pound of Boar’s Head turkey at the local Publix runs anywhere from $9-$13 per pound! Purchasing a whole turkey breast will run you around $12 or so, but will get anywhere from 3 to 4 pounds of turkey from it. You can save up to $10 per pound by roasting your own turkey!

Southwestern Grilled Shrimp Salad

Did you know that July is national grilling month? Celebrate with a healthy and quick salad that you can make in less than 20 minutes!

This summer we have been grilling A LOT. Perhaps part of the reason is because our old grill, an el-cheapo, literally fell apart while we were grilling chicken. Not fun, or healthy. We were picking pieces of the grill off of our chicken, ew!

We ended up getting a real big-kid grill Р it does not char our food or fall apart when placing things on it! Who would have thunk!? Grilling shrimp

Shrimp is one of the fastest lean (low calorie) meats to grill, it only takes about 2-3 minutes. Skewering shrimp is also a very easy way to grill shrimp, since turning each individual one can take time and possibly get lost in between the grates (no fun).

Try a new take on grilled shrimp skewers with our Southwestern Grilled Shrimp Salad, which adds awesome flavor and nutrition from the grape tomatoes and red onion. Not to mention the healthy fat to keep you full from the avocado. This recipe is also very low in sodium, as the rub for the shrimp is done using Mrs. Dash no salt seasoning.

The Healthy Bachelorette: Summer Southwest Grilled Shrimp Salad

The Healthy Bachelorette: Summer Southwest Grilled Shrimp Salad


Southwestern Grilled Shrimp Salad

Servings: 1


  • 6 shrimp, raw (fresh or thawed from frozen)
  • 1/2 Tablespoon¬†Mrs. Dash Southwest Chipotle seasoning blend
  • 2 cups¬†50/50 spinach salad mix
  • 1/4 avocado, sliced
  • 5 grape tomatoes, washed and cut in half
  • 1/8 cup¬†chopped red onions
  • Vinaigrette dressing of your choice


  1. Heat grill to medium-high heat.
  2. Skewer the shrimp, and top with Mrs. Dash seasoning. Note: if you are using bamboo skewers, be sure to soak them in water first for 20 minutes before grilling.
  3. Grill shrimp for 2-3 minutes on each side, and then remove from heat.
  4. Place the spinach on a large plate, and top with the red onion, tomato and avocado slices.
  5. Top with the grilled shrimp and add your favorite vinaigrette dressing!

BOOM! Your quick and easy healthy lunch has come to life ūüôā

What other kind of meats, vegetables or fruits do you like to grill? Let us know by leaving a comment below!



Spring Fresh Chicken Salad

Chicken salad is one of those highly identifiable classic American foods – which typically, can be¬†sized up by the usual ridiculous amount of mayo going on it. One of those items you see in deli counter while taking a lunch break at the beach that you really want but think “hmm maybe I should go for turkey and mustard instead”. Think again my friends, welcome to chicken salad you can have everyday, all day. ¬† My version does still have some mayo, but not enough to give you an extra buttcheek by the end of the day. I like to add a variety of “extra” ingredients, not only to stretch the amount of chicken purchased, but to take the opportunity to fill it with good healthy ingredients. The extra’s can really vary on what you have in the house, here’s what I was working with below:

The Healthy Bachelorette: Spring Fresh Chicken Salad

Spring Fresh Chicken Salad

Serving Size – 1 cup chicken salad


  • Chicken Breast ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬† 2 lbs
  • Small Red Onion ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†1/4 each, small dice
  • Celery, 4 stalks ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†small dice
  • Fresh Oregano ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†3 sprigs
  • Fresh Rosemary ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†2 sprigs
  • Plain Fat Free ¬†Yogurt ¬† ¬† ¬† ¬† ¬† ¬†¬† 3 tablespoons
  • Low Fat Mayo ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬† 2 tablespoons
  • Dried Cranberries ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† Small handful
  • Juice of 1/2¬† Lemon


1. Select a medium sized pot and place the whole chicken breasts inside, continue to fill the pot of chicken with water until the chicken is covered by 1 inch of water. Place on the stove on medium heat and let it come to a low boil.  Cook for 15 to 20 minutes until it is no longer pink int he middle.

2. While your chicken is cooking, grab a cutting board, knife, and medium sized mixing bowl. Dice your onion and celery, try and do this as small as possible to help make your bites nice and manageable. Place diced onion and celery in the bowl.  Slide the leaves of rosemary and oregano off of the sprigs into the bowl with the celery and onion.

3. When your chicken is finished, remove from heat. Take each piece out with a fork, shaking any excess water, and place into the bowl with the vegetables and herbs.  With a fork in each hand, shred the chicken into small pieces while it is still warm. You can do this by tearing the pieces apart using both forks together, this will take a couple of minutes. You can also dice chicken into small pieces as seen below in the photos.

4. Once you have shredded the chicken, place 1-2 tablespoons each of low fat mayo and plain yogurt into the bowl. You can adjust this to your liking. Mixing the chicken with everything while it is still warm will allow the mayo/yogurt to be “stretched” further and as a result you will not need as much! ¬†Sprinkle in your cranberries and squeeze in the lemon juice and mix together! ¬†This tastes good while it is warm but if it weirds you out, stick it in the fridge for about an hour before serving.

This chicken salad is delicious by the spoonful, on top of fresh mixed greens or romaine lettuce OR on a sandwich or lettuce wrap.  Substituting or adding cucumbers, carrots, bell pepper, and any fresh herb will be quite delicious! Continue to make it interesting by  adding humus or a bit of crumbled goat cheese to your wrap or salad- lets talk about how excited you are for lunch tomorrow MMMM!!!

Red onion, celery, fresh herbs  Chicken, mayo, yogurt added image copy