So Close to School!

I'll be moving in at Umass in two weeks from today EXACTLY!  I'm really excited to see everyone and to start a new year, but I'm really going to miss the ability to cook my own, healthy food.  So this post is going to be about some quick meals you can make in the next two weeks before you go back.  Most are super easy and don't require too many ingredients, and with all of the plans I have to see my friends before I go back, I need some quick and easy meals.  I also need some quick (but not easy) workouts because I won't be able to go to the gym as much due to my plans.  So included are some nice quick workout ideas :).

First, the sauteed veggies came out amazing except I added a little too much olive oil.  Other than that it was great!!

Second, I made home-made chocolate for my mom and sister when they get back.  I tested some out on Ethan and Michelle and they both liked it.  The recipe isn't finalized yet but I will post it when it is.  The basic ingredients are dark chocolate cocoa powder, coconut oil, and agave.  Then you can add what you wish--I made some with almonds, walnuts, coconut, and soy butter.  They are amazing.  Definitely making them for friends when I get back to school because it's so easy and quick.

Quick meals!
Breakfast:
1-MaCK Muffin (recipe below)

2-Parfait Delight (me and mom's creation)
-blueberries
-strawberries
-rasberries
-pineapple
-Plain Chobani Greek Yogurt
-1/2 cup sliced almonds
Mix together and enjoy.  It's great

3-Strawberry Millet Porridge (Gluten free)-from Clean Eating Magazine
Ingredients
-pinch sea salt
-1 cup dry millet [not millet flour]
-1 cup strawberries, quartered
-4 tsp pure maple syrup
-2-3 tsp pure vanilla extract
-unsweetened almond milk as desired

1-in a pot, bring 3 cups water and salt to a boil
2-stir in millet and reduce heat to low, maintaining a low simmer.  Cover and cook for 15 minutes stirring occasionally.  About 5 minutes before millet is finished cooking, stir in strawberries so they can stew and release their juices into the porridge.
3-When water has been absorbed and porridge is thick, remove from heat and stir in maple syrup and vanilla.  If porridge is still ticker than you'd prefer, add a splash of almond milk to reach your desired consistency.

Note: Make sure to wait until porridge is quite thick before stirring in maple syrup and vanilla.  If not, the mixture will thin out.  Only then add milk if desired.

Substitutions:  Try apples and cinnamon in place of strawberries and vanilla extract.


Lunch Ideas

Asian Style Veggie Rolls-from Cooking Light Magazine
-8 8 inch round sheets rice paper
-2 cups thinly sliced Bibb lettuce leaves (about 4 large)
-2 cups cooked bean threads (cellophane noodles)
-1 cup fresh bean sprouts
-1 cup shredded carrot [about 1 large)
-1/2 cup coarsely chopped fresh mint
-1/2 cup fresh cilantro leaves
-1/4 cup thinly sliced green onions

1-to prepare rolls, add hot water to a large, shallow dish to a depth of 1 inch.  place 1 rice paper sheet in dish and let stand for 30 seconds or just until soft.  Place sheet on a flat surface.  Arrange 1/4 cup lettuce over half of sheet, leaving a 1/2 inch border.  Top with 1/4 cup bean threads, 2 tbsps sprouts, 2 tbsps carrot, 1 tbsp mint, 1 tbsp cilantro, and 1 1/2 tsp green onions.  Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion.  Gently press seam to seal.  Place roll, seam side down, on a serving platter.  Repeat procedure with remaining roll ingredients.
2-you can also add peanut sauce to these to make them super amazing.

Grilled Peppers and Lentil Salad
Ingredients
-1 red bell pepper, quartered and seeded
-1 green bell pepper
-1 yellow bell pepper
-cooking spray
-1 1/8 tsp sea salt
-1/2 tsp fresh ground pepper
-1 1/2 cups dried lentils (about 3/4 pound)
-1 small onion, peeled and halved
-1 bay leaf
-2/3 cup chopped plum tomato
-1/2 cup chopped green onions
-1/2 cup cilantro leaves
-1/3 cup fresh lime juice
-1/4 cup chopped pitted kalamata olives
-3 tbsp extra virgin olive oil
-1 tsp fennel pollen

1-preheat grill to high heat.
2-lightly coat bell pepper pieces with cooking spray.  place bell pepper pieces, skin side down, on grill rack.  grill 12 minutes or until skins are blackened.  Place bell pepper pieces in a zip top plastic bag, seal. Let stand 15 minutes, peel and chop bell peppers.  Discard skins, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.  Place bell peppers in a large bowl
3-Rinse and drain lentils.  place in a large saucepan.  Cover with water to 3 inches above lentils; add onion and bay leaf to pan.  Bring to a  boil.  Cover, reduce heat, and simmer 20 minutes or until lentils are just tender.  Drain lentils.  Discard onion halves and bay leaf.  Add remaining 5/8 tsp salt, remaining 1/4 tsp black pepper, tomato, and remaining ingredients to lentil mixture; stir well.  Yield: 6 servings (serving size=1 1/3 cups.)

Apple Slaw-Clean Eating Magazine
Ingredients
-1/4 cup apple cider vinegar
-1 tbsp dijon mustard
-1 tbsp olive oil
-1/4 tsp sea salt
-1/4 tsp fresh ground pepper
-1 1/2 small cabbages, shredded [7 cups]
-3 large carrots, shredded [1 cup]
-1 granny smith apple, unpeeled and cut into thin strips
-1 braeburn apple, unpeeled and cut into thin strips
-1/4 cup fresh italian parsley, chopped
-2 tbsp unsalted walnuts, chopped [optional]

1-In a medium bowl, whisk together vinegar, dijon, oil, salt, and pepper.
2-In a large salad bowl, combine cabbage, carrots, apples and parsley; toss with dressing to coat.  Top with walnuts, if desired.  Cover and chill in refrigerator for at least 30 minutes.

Dinner
from Cooking Light Magazine
Cobb Salad Pizza
Ingredients
-1 1 ounce can refrigerated thin crust pizza dough (I recommend wheat or gluten free dough)
-cooking spray, or you could make a super low cal version of this pizza with the tortillas mentioned in the post below.
-1/4 cup [1 ounce] crumbled blue cheese, divided
-1 tbsp extra virgin olive oil
-1 tbsp white wine vinegar
-1/2 tsp dijon mustard
-2 slices applewood smoked bacon
-8 ounces skinless, boneless chicken breast cutlets
-1/2 cup quartered cherry tomatoes
-2 tbsp chopped red onion
-2 cups lightly packed mixed baby greens
-1/2 cup diced peeled avocado.

1-preheat oven to 425
2-unroll dough on a baking sheet coated with cooking spray; pat dough into a 14x12 inch rectangle.  lightly coat dough with cooking spray.  bake at 425 for 8 minutes or until golden.  Remove from oven.  Sprinkle evenly with 2 tbsp cheese.  Set aside.
3-combine oil, vinegar, mustard, and 1/8 tsp pepper in a large bowl; stir with a whisk.
4-cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan; crumble bacon into oil mixture.  Wipe pan clean with paper towels.  Heat pan over medium-high heat.  Coat pan with cooking spray.  Sprinkle chicken with remaining 1/8 tsp pepper.  Add chicken to pan; cook 4 minutes on each side or until done.  Remove chicken from pan; chop into 1/2 inch pieces.
5-Add chicken, tomatoes, and onion to oil mixture; toss gently to combine.  Add greens mixture, avocado, and remaining 2 tbsp cheese.  Cut into 8 pieces.

Serv size=2 pieces. Cals 377, fat 13.9g, protein 21.8g, carb 40.3g, fiber 2.6g, iron 29mg, sodium 731 mg, calc 57mg.

Quick Plyo/Butt Workout

-Warm up for 10 minutes [light jog].  Repeat 4 to 5 times per workout.
1-Jumping lunge [30 seconds]
2-squat jumps [30 seconds]
3-Bounding [1 minute]--Jump with two feet forward as far as possible.
4-One legged hop [skating style] -1 minute