Blog Worthy!

These ladies don’t have blog to follow, but their meals sure look blog-worthy!

Ashley

Greetings from Boston…

It’s a dreary day in Beantown so I’m keeping in cozy. For lunch I had:

A heaping portion (1 3/4 C) of Paula Dean’s Italian Chicken and Vegetable Soup. You would think that Miss Paula’s recipe would be laden with 4 sticks of butter but it’s surprisingly healthy, easy, and you can mix and match the veggies you want to add. I love making a big batch and freezing it so I can take it to work. As a nurse it’s hard to come home after working 12+ hours and have the energy to make anything. The freezer makes it my life better. I love my freezer <3

-4 carrots all chopped up with 1.5 TBS Sabra’s Supremely Spicy Hummus.  I usually enjoy whipping up my own hummus but I couldn’t resist the Sabra sale and my hummus never tastes that exquisite!

-Yogi Tea, mmm mmm.

-1 Vanilla Chobani…which I ended up saving for desert due to lack of room in my tummy. I added 2 TBS slivered almonds to my Greek Goddess also.

I am super satisfied and fired up to take a nap…I’m working the overnight shift tonight (aka 7pm-7am) at the children’s hospital in my city, 7p-7a. Wish me luck!

Happy blogging, ladies and gentlemen!

Ashley
Boston, MA

 

Kathryn

My husband and I live in the Philadelphia area but just traveled to Martha’s Vineyard for the first time. We shared an amazing meal of lobster quesadilla with mango salsa and a lobster roll with very light mayo, celery on a soft roll, and a wonderful salad tossed in balsamic dressing. Once of the best meals we’ve ever had!

 

Kathryn
Philadelphia

 

Lydia

I am mostly vegetarian but do eat fish and dairy.  I truly enjoy food and have recently started photographing it.  I love, love, love to cook.  Here is a salad of many that I make. It has romaine and baby spinach, red and orange bell peppers, celery toasted pecans (I toast them w/ a little brown sugar and balsamic), goat cheese, hard boiled eggs, artichoke hearts and cilantro.  The dressing is fresh squeezed lemon, extra virgin light olive oil, balsamic and salt and pepper.  It’s delicious.  My salads are never the same, and I just keep adding.  

This is a lentil stew I made recently.  i had intentions of making it like a curried lentil salad that you’d see at the salad bar at Whole foods.  It ended up being warm and tasting better alone (without sitting on a salad).  It has lentils, carrots, zucchini, diced tomatoes, garlic, 2 tablespoons curry powder and 1 teas. thyme (fresh) w/ salt and pepper.  since i don’t eat meat, i try to use lentils very often.  they’re so versatile, good for you and help pack that fiber. 

Lydia
Shelton, CT

 

Danielle

As a college student, I am usually limited in the veggie department in terms of variety. It’s a tough job making food for one while trying to not have everything go bad! As a result, as soon as I get home for a vacation, my first meal is usually a colorful salad chock full of delicious veggies that my mom fills the fridge with. This bowl is pretty big, don’t let the picture fool you 🙂

In this HUGE bowl was:
* lettuce
* cucumbers
* tomatoes
* baby carrots
* broccoli
* feta
* sunflower seeds
* fake crab
* homemade dressing (balsamic vinaigrette)

Danielle

 

Christina

My lunch is romaine lettuce with mini baby seedless cucumbers, fresh cut up peppers, cherry tomatoes, and asparagus!  I added some roasted chicken for protein and brown rice on bottom for carbohydrate.  A dash of lemon finished it off…enjoyed and was delish!!!!!  So fresh and light meal.

Christina
Hoboken, NJ

 

Johanna

A salad with spinach, sugas snap peas, broccoli, cucumber, tomatoes, cold-smoked tofu, strawberries, pine nuts and some grated low fat swiss cheese. Eaten from a serving plate, because I find that regular plates are too small for me.

Johanna
Tampere, Finland

 

Maya

Hey KERF readers ! My name is Maya and I’m an exchange student living in Belgium. After graduating high school, I took a gap year before university. In the fall I will be starting college in New York (so excited!) but in the meantime I am honing my French skills south of Brussels.

Eating healthily while still enjoying la vie belge (and trying to adapt my tastes to my host family’s way of living) took a little experimenting. During this year I started reading blogs, which showed me how to balance healthful and delicious food while still indulging in Belgian specialties.

This morning, I had a Fage yogurt blend of overnight oats. I find that this breakfast has staying power, yet it is a little lighter on the calories if I do need a mid morning snack (which I might need today considering I have an all morning sports event at my school! Oh lala!). I love Fage, but it’s a bit of an expense, so I often only use half a single serve container mixed with other ingredients. That way I got the protein boost I need as a vegetarian and the creamy taste of Fage while stretching out my Greek yogurt supplies. Last night I mixed 30 g (about a 1/3 of a cup) of multi grain oats with a small container of fat free plain yogurt (I would say maybe a 1/3 or ½ cup?), ½ a container of 0% Fage (about 85 grams and around 8 grams of protein) and a bit of water until the mixture was soupy. The oats absorb the water overnight, and in the morning you get a creamy bowl of muesli deliciousness. This morning I added a spoonful of wheat germ, raspberries, blueberries, and a drizzle of Bonne Maman lait confiture (jam). I think it’s supposed to resemble dulce de leche (one of my favorite treats from my father’s birth country, Chile!) but the consistency is a little different. Still delicious!

With my muesli marvel I read some Le Petit Nicolas adventures, because I am basically a French/Belgian child when it comes to my reading material.

Have a great day (Bonne Journée)! Hope you enjoyed the post!

Maya
Belgium