Weeknight Power Bowl

The Healthy Bachelorette: Weeknight Power BowlFull 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

Ingredients

  • 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

Directions

  1. Set out a large salad bowl and a tupperware bowl.
  2. 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.
  3. Add 2 Tablespoons of the pine nut hummus to the center of the bowls.
  4. Top each bowl with cilantro, squeeze one half of the lemon onto the salad and drizzle 1 Tablespoon of olive oil.
  5. Top with fresh ground pepper, and serve!

The Healthy Bachelorette: Lunch!

 

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!

 

Apple Quinoa Kale Salad and Honey Lemon Vinaigrette

It’s fully fall here in New England… how do I know this?  I leave my house at 7am in a wool coat and come home at 5pm sweating and holding my wool coat.  New England temperature fluctuations never cease to amaze me, just be incredibly inconvenient.  But it’s all good, ya know? Especially when I have delicious food to make at home.  So, I haven’t been apple picking yet, which means I let some nice person from Whole Foods pick them for me (wink wink).  Please enjoy this quinoa salad however you wish! I served mine with oven baked spicy panko encrusted chicken, however, this would be awesome with fish or even just beans.  Luckily, kale is such a hearty beast that this salad will still taste good for lunch the next day. Our homemade dressing is as simple as it gets with just four ingredients – don’t worry all of the names are easy to pronounce!

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Apple Quinoa Kale Salad with Honey Lemon Vinaigrette

Serves: 2 with leftovers

Ingredients:

  • 5 of your leafiest Kale leaves
  • 1 large apple, chopped (use your favorite kind or whatever is seasonally available to you!)
  • 1/2 cup feta cheese
  • 2 green onions, thinly sliced
  • 2/3 cup cooked quinoa
  • 1/2 avocado, diced
  • Pepper to taste

For the dressing:

  • juice of half a lemon
  • Juice of half a lime
  • 1 teaspoon of honey
  • 1/4 cup olive oil

Directions:

  1. Prepare the quinoa according to package directions.
  2. While the quinoa cooks, tear the leaves off in small pieces from the kale stems, wash thoroughly, drain, and place in a large mixing bowl.
  3. Add the chopped apples, feta cheese, sliced green onions, and avocado.
  4. Add the cooked quinoa to the bowl once cooked and toss well.  The heat from the quinoa will help soften the kale leaves.
  5. For the dressing: squeeze the lemon and lime juice into a medium bowl and add the honey.  Whisk well until combined.  While briskly whisking, slowly drizzle in the olive oil until fully combined.
  6. Pour dressing over salad and serve!
Ingredients!

Ingredients!

Place all ingredients in the bowl together.

Place all ingredients in the bowl together.

Honey, lemon, and lime juice mixed together.

Honey, lemon, and lime juice mixed together.

Whisking in the olive oil.

Whisking in the olive oil.

Season with a pinch of salt and pepper!

Season with a pinch of salt and pepper!

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Lemon RicottaZucchini Noodles with Chicken and Sun Dried Tomatoes

Lemon Ricotta Zucchini Noodles from The Healthy Bachelorette

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)

Ingredients

  • 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

Directions:

  1. Spiralize zucchini using the medium sized noodle blade (like spaghetti).
  2. 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.
  3. 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.
  4. Add the ricotta sauce to the zucchini noodles and toss to coat.
  5. Divide the noodles between 2 large bowls. Top each bowl with 1/2 of the sliced chicken breast and lemon slices.
  6. Grate Parmesan cheese over each bowl, serve and enjoy!

 

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 😦 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!

http://www.amazon.com/Crock-Pot-SCCPLC200-PK-20-Ounce-Lunch-Warmer/dp/B006H5V7ZY

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 🙂

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

Better Than Take Out Series

Welcome to our newest blog category: Better Than Take Out (BBTO)!

You know those nights where you just don’t want to cook? Or when you know that you will be working until 9pm..but also know that ordering take out is really unhealthy? Rather than resorting to Cheerios for dinner, check back here for our better than take out meals series!

I will say that I am a big fan of frozen meals, especially for those nights where you that struggle to cook for one. Whether it is my 20 year old patient or 80 year old patient, we all struggle with finding energy to cook for ourselves sometimes. So here’s what to look for when you are at the grocery store:

Healthy Bachelorette Frozen Meal Guide

Our first BTTO Review: Kashi Chicken Florentine

Healthy Bachelorette Better Than Take Out

BTTO Scale: 1 = Wouldn’t buy it again, 5 = It’s a girls go-to

Nutrition Score = 4 – One entree comes in under 300 calories, and the carbs and sodium also are below the limits above. This meal has 5 grams of filling fiber. The saturated fat is just slightly over the limit, at 4.5g. I wouldn’t sweat this, just be sure to add more veggies rather than fat i.e. more cheese.

Fullness Score = 4 This meal is decently filling for under 300 calories. I would recommend pairing it with a side salad.

Taste Score = 5 I love the savory Italian flavors of this dish. It includes grilled chicken, mushrooms, red peppers, 7 grain pilaf topped with Parmesan cheese.

Saltiness Score = 3 It’s a little on the salty side, even though it has 550mg sodium. Be sure to have some water and avoid adding more salt or salted foods to your meal.

Overall Rating = 4  Kashi has always been one of my go to’s and this is one of my favorites. You will definitely be sad when it’s gone.

#HBTip: Add frozen veggies to your meal to increase the fullness factor & nutrition without adding many calories, fat or carbs!

Check back here for more BTTO reviews!

 

 

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 bomb.com 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

Ingredients

  • 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

Directions:

  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

Ingredients:

Directions:

  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