Full steam ahead! I’m back in my 7th out of 10th class in grad school (yes this is taking forever…), working full time at Pure Barre and as a Coach for All Access Internships. Woah buddy. All great things – but sometimes it just doesn’t allow for making healthy bachelorette meals. (Though did you hear the news?! Bachelorette only for a little while longer!)
Meal planning really helps during these busy weeks, and be sure to check out our healthy meal planning tools. These are the kind of weeks when you revert back to college and instead of doing laundry – you just buy more underwear. Yeah that happened.
Check out my weeknight power bowl! The majority of this recipe is prep, especially if you use chicken that you already cooked earlier in the week. It is a yummy, healthy and fresh meal for one that you can save for the next night, or even bring for lunch the next day. It provides lots of color from the vegetables that serve as your base, and you top it all off and make it more than your typical boring salad by adding hummus, avocado and a fun lemon cilantro vinaigrette. Did you know that the Vitamin E in olive oil helps you absorb the nutrients in your vegetables? See, salad dressing isn’t always a bad thing! Enjoy and happy cooking 🙂
Weeknight Power Bowl
Serves: 1 and 1 leftover
- 6 cups baby spinach
- 1/2 of a hot house cucumber, washed and sliced into half moons
- 8 campari tomatoes, washed and quartered
- 1/4 cup red onion, chopped
- 1/2 avocado, sliced into 6 pieces
- 6oz grilled chicken, cubed
- 4 Tablespoons pine nut hummus
- 4 Tablespoons cilantro
- 1 lemon, cut in half
- 2 Tablespoons olive oil, divided (I used dill infused for more flavor)
- Pepper to taste
- Set out a large salad bowl and a tupperware bowl.
- Add 3 cups of the baby spinach to each bowl, and top with 1/2 of the cucumber slices, 4 tomatoes, 1/8 cup red onion, 3 avocado slices and 3oz of the grilled chicken.
- Add 2 Tablespoons of the pine nut hummus to the center of the bowls.
- Top each bowl with cilantro, squeeze one half of the lemon onto the salad and drizzle 1 Tablespoon of olive oil.
- Top with fresh ground pepper, and serve!
Lunch ready for tomorrow! And check out this fancy planner that I got to design with Erin Condren for Pure Barre. It also has a meal planning dashboard – pretty awesome!
This fall I joined the Hub City Farmers Market CSA – Fall Farm bag, and am really loving it! I have heard about CSA’s before, and have had friends who have joined them, but 4 servings of produce every week was just too much food and it would have gone to waste. This farm bag is perfect as it supports local farmers with produce that has been picked within the last 24-48 hours and is only $15 per week for 8 weeks. Every Saturday, I select which items I would like in my farm bag, and the bag is actually delivered to my office on Tuesday! It is a very exciting part of my day. This season is almost over, but if you live or work in the the Spartanburg area, I would highly recommend the Hub City Farmer’s Market CSA program for Spring.
Since it is a fall farm bag, we have been getting a lot of fall squashes such as butternut, acorn and of course spaghetti squash! This has caused me to get quite creative with my fresh recipes (exactly the result I wanted out of this program). This week I got a little creative with my spaghetti squash.
If you have never had spaghetti squash, I highly recommend you try it. It is a gluten free option to spaghetti, is a whole food (no added chemicals, preservatives, fat or salt) and actually has way less calories than real spaghetti. One cup of spaghetti has 221 calories, compared to spaghetti squash which has about 40 calories per cup – that is over 5x the calories! And I promise you, the texture and the flavor is way better than bland out of the box spaghetti. Try using spaghetti squash in any dish you would typically use spaghetti noodles (with pesto, marinara sauce etc).
Recently, I have really been obsessed with these “spaghetti squash boat” recipes you see on Pinterest . It’s super easy, just roast the squash, add in your toppings, roast a little more and serve. Check out my BLT Spaghetti Squash Bowl below and don’t be expecting leftovers .. you will want to eat it all!
BLT Spaghetti Squash Boats
- 1 Medium Spaghetti Squash
- 2 Tablespoons Olive Oil
- 4 pieces nitrate free bacon (I used Applegate)
- 1 cup grape tomatoes, halved
- 1 6oz bag baby spinach
- 2oz goat cheese, divided
- Black Pepper, to taste
- Preheat the oven to 425 degrees.
- Cut the both ends off of the spaghetti squash, then cut it in half. Scoop the seeds out with a spoon.
- Drizzle 1 Tablespoon of olive oil and grate fresh black pepper over each half of the spaghetti squash.
- Place the spaghetti squash face side down on a cookie sheet. Bake on 425 for 35-40 minutes.
- While the spaghetti squash is cooking, cook the bacon in a large frying pan on medium-low heat trying not to char it.
- Once the bacon is cooked, place on a plate with a paper towel and pat off the extra grease.
- Add the spinach and halved tomatoes to the pan and cook for 1-2 minutes until spinach is wilted.
- Once the spaghetti squash is roasted, remove from oven and turn over face side up. Fill the middle of the spaghetti squash with the spinach and tomatoes and top with crumbled bacon and 1oz of crumbled goat cheese.
- Roast for another 5 minutes on 425, and serve!
I have heard from many of our followers that they have gotten spiralizers recently, and I am so excited about that!! I love how you can take one of your favorite pasta dishes, and create it into a healthy low carb dish that literally takes half the time.
This dish is inspired by a recipe I saw on Pinterest. I added some flare and used low carb zucchini noodles instead of spaghetti (which has 45 grams of carb per 1 cup cooked…a cup of pasta is not very much!). Proof that any pasta recipe you see can be transformed into a guilt-free dish by using zucchini or summer squash noodles! What are some of your favorite pasta dishes that you want to make with the spiralizer? Be sure to leave a comment and/or recipe below and we will try to re-create it!
Lemon Ricotta Zucchini Noodles with Chicken and Sun Dried Tomatoes
Serves: 2 (or 1 and 1 lunch)
- 6oz grilled chicken breast, sliced
- 3-4 zucchini
- 2 Tablespoons julienne cut sun dried tomatoes
- 2 Tablespoons olive oil, separated
- 3/4 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 3/4 cup fresh ricotta
- Black pepper
- Parmesan cheese for garnish
- Lemon slices for garnish
- Spiralize zucchini using the medium sized noodle blade (like spaghetti).
- Heat a large frying pan over medium heat, and add 1 Tablespoon of the olive oil to the pan. Add zucchini and sun dried tomatoes and toss to cook about 2-3 minutes.
- While zucchini is cooking, combine the rest of the olive oil, lemon juice & zest, ricotta and black pepper in a small bowl and mix with a fork.
- Add the ricotta sauce to the zucchini noodles and toss to coat.
- Divide the noodles between 2 large bowls. Top each bowl with 1/2 of the sliced chicken breast and lemon slices.
- Grate Parmesan cheese over each bowl, serve and enjoy!
Thank god it’s July! Anyone who knows me knows that June has been a crazy month, and I am very excited to welcome all that July has to bring 🙂
It has been unusually hot in South Carolina the past couple of weeks, reaching 100-120 in the afternoons (check out our Insta pic here, and yes I had the car maintenance completed). What better way to cool down than with some Wine Pops! These will not only serve as a cool treat in the summer, but they are more than appropriate for happy hour as well. Similar to our Vodsicles, I used the Zoku Popsicle maker, and have found that 3 cups of liquid is the perfect amount.
Happy 4th of July everyone! We be sure to share some festive pics and videos on Facebook and Instagram. Be sure to follow us!
What boozy pops are you looking to see on the blog this summer?
Strawberry Lemonade Wine Pops
Servings: 6 Pops
- 2 cups Trader Joe’s Organic Strawberry Lemonade (or similar)
- 4oz fresh squeezed lemon juice
- 4oz Pinot Grigio
- In a large mixing bowl or pitcher, add the lemonade, lemon juice and wine.
- Fill the mold 3/4 full (until the fill line) with wine mix.
- Place the Popsicle sticks and tops back into the mold. Freeze overnight, at least 10 hours.
- Remove from mold, and enjoy!!
When you go to a party you know there will be desserts, cheese, meatballs, chips – the works. So of course the Healthy Bachelorette brings a healthy vegetable dish to the party to add some variety, but also ensure that there are some vegetables to fill half her plate with 😉
Check out my go-to fall veggie party dish. BONUS: it only takes 30 seconds to put together. Yup, it comes in a bag and it’s super healthy. Perfect for that party you gave a last minute RSVP to (oops)!
I absolutely LOVE Eat Smart’s 7 Superfoods Salad. It has amazing fall ingredients like kale, broccoli, Brussels, cranberries and pumpkin seeds. I have brought this salad to at least 10 parties/dinner parties and every single person who tried it asked me for the recipe.
Here is the salad is in action. See it there looking all healthy among those heavy foods? Gorgeous Healthy Bachelorette Nicole knows what’s good for her!
P.S. that entire large container was gone within 30 minutes.
Try it out and tell us what you think!
What better way to celebrate the 4th of July than with a frozen treat, right?! If you are looking for something to bring to a party this summer, definitely check out or Cran-lemonade Vodsicles! Meaghan actually got me this awesome Zoku Popsicle mold for my birthday, and I have been dying to use it (photo below). This was the perfect opportunity! These vodsicles are easy to make with only 4 ingredients, and are fun and refreshing – not to mention they only have 60 calories!
Cran-lemonade Vodsicles with Lime & Mint
Yields: 6 Vodsicles
- 3 cups Ocean Spray Light Cran-Lemonade
- 2 oz vodka
- 6 thin lime slices
- 12 mint leaves
- In a large bowl or pitcher, mix together the cran-lemonade and vodka.
- Place 1 lime slice and 2 mint leaves in each Popsicle mold.
- Fill the mold 3/4 full, or until the fill line with the cran-lemonade vodka mix.
- Place the Popsicle sticks and tops into the mold. Freeze overnight, at least 10 hours.
- Remove from mold, and enjoy!!
Check out these Zoku Popsicle Molds Here
What type of fun Popsicle recipes do you want to see on the blog? Sangria, Watermelon, Bellini? Leave your comments below, we can’t wait to read them!
Happy 4th of July Healthy Bachelorette’s!!!!