I’m not a fan of lunch-on-the-go because you don’t get to enjoy the food if you have to wolf it down between classes!! I’m thankful I don’t have to do this everyday like some of you with crammed schedules. But it was kind of fun to have something every hour!
I got a little hungry around 2:00 right before Cultural Foods (Christy and I did our usual 30 minutes of walking between my 12:30 and 2:00 classes), but I didn’t have time for my sandwich and didn’t want to crunch an apple during class, so out came the trail mix. I took this photo right before I went in the building.
This was a combo of pumpkin seeds, raisins, and dark chocolate chips from a trail mix, plus some salted mixed nuts, plus Kashi H2H, plus a few TLC crackers. I loved all the variety!
Then at 3:15 after Cultural Foods I had my apple while walking back to my car. What a beautiful blue sky day it is!
This sandwich was AMAZING! Turkey breast, raspberry jam and Asiago cheese on oat/walnut bread. A. Mazing. The husband thought it looked disgusting, but I thought of the jam kind of like turkey + cranberry sauce (which I love right after Thanksgiving). And I love anything savory made sweet! The bread was about 2.5 oz, so it’s the equivalent thickness of 2+ slices of normal loaf bread (hence the half sandwich). I toasted it in the oven when I got home at 4:00.
With my sandwich I had a glass of chocolate milk made with 1 tbsp of Nesquik no-sugar-added.
Oh yeah, I forgot to post this this morning:
PHYSIOLOGY needs me!!!!
When you eat peanut butter, do you eat the natural kind? i bought some but i’m not sure what to do with the oils in it. if i spill the oil out will it be less calories or something? or should i just stir the oils on top in?
Husband…….that bread looks so good! Do you want us to call you Matt from now on? Or husband? Have you ever considered culinary school?
Also, I don’t know if you saw this but I was curious as to why you typically use pacific soup broth instead of vegetable or chicken broth in your soups?I know you all our conscious of your calories and it seems much higher in calories to use 16 oz. pacific soup?
That sandwich looks divine! I wish my hubby cooked me fresh bread! So jealous! 🙂
Kelly T., I hate to be such a pain but one more question:
Squats don’t hurt my knees as much as lunges (i don’t even know if lunges hurt my knees as much as the fact that they crack when I do them). Are squats with body weight enough? I don’t want to develop osteoporosis like most of the women in my family! Also, would you say an orange is enough in the morning to fuel me throughout my workout?
Christine, you mentioned that you do exercises to improve your posture- what type of exercises do you do? Thanks all!
Hey Natalieee – Yep, just stir in the oils (it’s healthy fats). Then you can keep the jar in the fridge!
mmm, the trail mix combination looks quite tantalizing (although I’d prefer my mix with carob chips instead of chocolate chips), as does the apple – mmm, mmm, mmm!!
oh and I see you had chocolate milk – I HIGHLY recommend trying chocolate hempmilk: http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=655972&prrfnbr=950028
Kelly T. says
Kath- that sandwhich looks amazing. also, can you buy pumpkin seeds at the store or did you make them? i looove them but have only had them toasted after a good pumpkin carving session.
Lynn- you’re not a pain at all! im kind of uncomfrotable making nutrition suggestions but i would say that an oragne is fine as long as you make sure to have a normal meal afterwards (like breakfast if you are workinf out i nthe morning.) oranges are mainly carbs which you need to fuel your body.
supermans are good to work the entire back. lay face down and then lift your head/upper torso and you feet off the ground and hold for a few counts
Hey Kath 🙂
I had a question about hummus. My friend makes it homemade, and she also gives me some and I love using it on sandwiches as a protien source. I usually use about 2 tbsp, and I’ve checked the nutritional info on the hummus tubs in the store and they say anywhere from 50-70 calories per tbsp.
This probably sounds kind of stupid, but if you use basically the same ingredients when making it yourself (chickpeas, tahini etc) is there any reason not to use that calorie count for it? My friend makes it and I’m not sure the exact amount of chickpeas/tahini she uses but it comes out the same consistency as store-bought kind.
Sorry for the long ramble but I’d love your thoughts on this =] Thanks
***Oops, I meant they say anywhere from 50-70 calories per 2 tbsp.!! 🙂
I’m SO jealous of your blue skies and 70* weather!! We just got 8 inches of snow and now it is 23* and so blah and dreary here!
Kelly T. says
squats should be enough. to increase the intensity and to work the inner and outter thigh more, like a lunge does, you can try one legged squats. you can hold onto a chair or even put your foot you arent using up on a chair behind you.
Karen Downing says
Thank goodness for blue skies! The raspberry jam threw me a bit, but I love turkey and cranberry sandwiches, so that makes sense. Besides, I really like apricot jam and turkey on the Ezekiel bread.
Thanks Kelly………and you should def. start your own blog. It would be great 🙂
Great idea with the jam and turkey. I’m going to have to try the Husband’s bread…it looks so good in the pics.
well iI danced ballet through high school, but now I attend yoga classes and do pilates videos quite a bit…working the upper back and the core are what I focus on, so as kelly mentioned actually with the supermans (that’s one of my favorites!) but also various yoga poses, planks, as well as variations of the superman where you “swim” face down on the floor…you can alternate arms and legs up and down, bring your arms out to the sides, etc…but even things like boat poses, and leg lifts while lying flat on the floor…the key is make sure you are constantly aware of keeping your back straight and spine aligned correctly at all times so that as you strengthen you are focusing on making sure you are training yourself to keep your back as straight as possible.
I just found this site that gives you instructions on back and leg strengthening and stretching exercises…here the link in case you want to check it out! 🙂
hey kath! sry, this is definitely not a food post, but i saw that you worked in publishing before entering nutrition. that is actually what i am considering doing after college! i was thinking something like magazine editor, journalist, or publishing. i know it turned out not to be the career for you, but i was wondering if you could just share a little about the experience w/me? i’m a senior and getting ready to begin college this fall. like i said, i’d be more focused on the magazine side of publishing (i don’t remember if you said what your focus was?) any tips, advice, courses that came in handy, etc. would be great! and it won’t offend me AT ALL if you just write “this is an awful field, don’t consider it!” b/c i have lots of interests (nutrition and writing being 2 of them-and history!^_^) so any input would be great (and any other readers who have worked/know anything about publishing-i would love to hear your thoughts! thanks.
I have knee trouble too. Try this “reverse lunge” As long as I am careful, my knees are fine.
I tried spaghetti squash this week! A.Mazing!
Am I the only one who thinks spaghetti squash has a kinda funny taste/smell?
Ruby Red Vegan says
About addressing “Matt” or “the husband” in your posts – I like “the husband”! The way it sounds makes me giggle. Your glass of chocolate milk looks very delicious. A cup of chocolate soymilk really hits the spot after a workout every once in a while.
I hate eating on the run too! It’s more fun to leisurely enjoy a meal. I’m jealous of your blue sky, and I have to say that your picture of it with the apple in the foreground is gorgeous!
You should definitely try the Heavenly Cookie recipe you saw on my blog. I got it from an email newsletter from Kristen of kristensraw.blogspot.com. If you drop her a comment on her blog, I’m sure she’d be willing to share the recipe with you!
Kristen's Raw says
Ruby Red Vegan is right on! You can get the recipe by emailing me…tell me that you want the Heavenly Cookies Recipe, and I’ll send you that issue of my email newsletter 🙂
The snack looks like what we take to the movies. Love it
I am just saying that turkey + jam = Nobel Peace Prize.
I don’t think I’m overstating anything.
Kath, does that sugar-free nesquik taste good? I’m not judging here 🙂 , but it looks a little…grainy? How does it compare to regular old chocolate milk?
Hey Cara – re: Hummus:
That is PROBABLY a safe calorie bet but many homemade recipes call for more tahini and/or olive oil than commercially produced brands. Why not ask your friend for the recipe and do a rough estimate?
If that’s too much of a pain, just go with the prepackaged calorie counts.
Kath’s sandwich reminded me of a funny story that I thought I would share. One day when my brother and I were younger, we started fighting. He asked me if I wanted a knuckle sandwich (and being the smart aleck that I am) I said, “Yes.” His interpretation of a knuckle sandwich was turkey, strawberry jam and American cheese! When I refused to eat it (I hate American cheese), another argument ensued. As our punishment, my mom made my brother and I eat it! Needless to say, it was disgusting! However, Kath’s sandwich just might inspire me to retry this combination with better ingredients!
Thanks for reminding me of this story Kath!
Christin, I am not a ballet dance, but am petite and small framed, which I am guessing you are if you do ballet would you mind posting a typical daily food pattern of yours. My problem is I eat he correct amount of calories, but eat too many sweets….they are so hard to give up!
Do you do other exercises besides pilates and yoga? I tried pilates before but its too slow for me. Thanks!
Kath, I also wanted to say you blog has become enjoyable again, now that the negative poster stopped posting. How did you figure out who it was! Good luck tomorrow!
Goalie, I had bought kraft reduced fat cheese which had 40% calcium per serving. When I finished, I grabbed sargento reduced fat and it only had 20% calcium per serving (same grams in each). I looked at the kraft ingredients (i listed them below), the only difference is the calcium sulfate, which I am guessing must boost the calcium? Is that a safe ingredient?
REDUCED FAT MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES, VITAMIN A PALMITATE), CALCIUM SULFATE, POTATO STARCH AND CELLULOSE POWDER ADDED TO PREVENT CAKING, NATAMYCIN (A NATURAL MOLD INHIBITOR).
Also, I have heard very negative things about using a non stick pan. I know Kath and a lot of people in general use them, what are your feelings?
As far as workouts, I actually don’t dance ballet anymore, but I now dance jazz and hip hop! (along with the yoga classes and videos at home). Really the best way to go is experiment with different types of exercise (i.e. swimming, jogging, spin class, yoga class, ellipticals, etc to see what you like most, and then go with it! :)) I, too, struggle with sweets, but I find that personally, if I make sure to eat well rounded meals with healthy snacks in between, can minimize the cravings. I guess I don’t necessarily have a typical meal, but rather typical types of meals…for breakfast I try to have fruits, something whole wheat, and something dairy (usually yogurt with flax)…lunches I usually go with a sandwhich that includes veggies and protein, and then for a snack i keep things like fruits, veggies and hummus, and crackers and string cheese on hand. my dinners i often struggle with since I am never home for long, but recently other posters to this blog gave me some ideas for using frozen items to reduce cooking time…I go with tortilla wraps, whole wheat pastas, chicken, shrimp, fish, etc…I would suggest sorting through some of Kath’s videos, and recipes, as well as jenna’s (eatliverun.com) as the have some GREAT ideas i have yet to try!!!
some tricks i’ve learned when craving sweets between meals are to eat fruit, yogurt (fage is awesome), fruit leathers, trail mix, or larabars…it basically just takes getting used to…when i first started out I just eliminated things like soda and chips and replaced them with iced tea and whole wheat crackers…then I switched from 2% milk to skim…little changes are often easier when you first start eating healthy, then just add on as you grow more and more accustomed.
I know I just rambled on here, but I hope this helps!!! I am by no means an expert, I just pay attention to those who are…perhaps Kath, Jenna, Goalie, and Kelly can help me out???
Hi Leslie, a lot of foods out there that I’m aware of have extra calcium in them to help people get the recommended daily doses. I do not know of any problems with taking in calcium sulfate; however, your body will not absorb 40% in one sitting, it can only absorb 500mg at one time, so check out how many milligrams that is for one slice, and just know that you will still probably need to aim for 3 servings of dairy per day to meet your daily 1200-1500mg calcium per day need.
I have also not heard of any problems with nonstick pans. If anything they are healthier, because you don’t need to use sprays or butters/oils to keep your foods from sticking! I’ve heard iron pans are great if you can use them though, because it enriches the foods you cook in it by boosting the food’s iron content! I only have nonstick pans though…
Kelly T. says
ok guys, the site is up, as bare bones as it is.
Hey Kath! Just wondering about your knee injury. What exactly happened, and how did you get better??
Christy Greene says
Hey there! I totally forgot to tell you that my family and I are HUGE Duke fans!!! My dad and brother are actually going to the game at Cameron Indoor this weekend!!
Wayne graduated from UNC-CH. (Point of contention between him and my dad! Lol)
The issue with non stick pans is that they have been shown in a few studies to release toxins into your food. The coating (usually teflon I think) breaks down when it gets hot and fumes are released. But other studies have shown that it’s not as big of a deal. Personally, I use cast iron because I like it better, and why take the risk if you don’t to? Cast iron essentially becomes non stick if you season it properly.
Thanks goalie and arimcg.
Arimcg, how do you season a cast iron pot? I am a beginner cook, is there a type of cast iron you recommend ( one thats maybe not so heavy?)
Highly acidic foods abosrb the most iron from cast iron pots. I think food tastes better out of a cast iron pot, but maybe its just nostalgia of my childhood when my mom would make a big pot of chili or spaghetti sauce! Yum. You can get already seasoned cast iron pots at Function Junction or I’m sure other cooking stores may have them also.
Well since no one else has chimed in thus far, I feel I must hammer home the conclusion to Kath’s lunch post….
LET’S GO DEVILS!!!!!!!!!!!!!!!!!!!!!
Lauren T. says
The more random the sandwich the better.
When I played club volleyball we’d be at tournaments literally all day long so we ate… a lot. Our peanut butter sandwiches turned into an outlet of creative expression:
pb, goldfish, shredded cheese, jelly, teddy grahams, crushed up chips, bananas, mini marshmallows, whatever else was on hand….all smashed between 2 pieces of bread. Those were the good ol’ days.
Jen (Simpsons quote girl) says
I’m in the same boat as Kath – I’m in publishing (journals) but am switching to nutrition. Still working full time though and taking the prereqs at night since August before i go to grad school full time. … eventually (I’m poooor!) Publishing doesn’t pay terribly well, especially assistants, which is where you will have to start, esp in magazines. It is a very competitive environment and many of the big publications people fight to work at are in NYC. BUt don’t let that discourage you if that is what you want!
But you are sooo young! take a variety of classes in communications, English, design, digital design, business. All aspects of publishing. See what kind of intership opportunites your school can hook you up with. That is a must. Try different school publications in different rolls, writer, photog, editor, layout.
in my 3 years at this co, i worked as an assistant on the editorial/management/business side and am now a marketing associate. I just never felt right in the desk job. i feel that to be personally fulfilled I have to be in a more active role, helping poeple in a different capacity. (In college I wanted to be an English teacher). So the job is right for lots of people. Publishing can have lots of nice perks though, depending on your job and mediem, i.e. fashion publishing = freebies!, books = meeting authors and reading manuscripts; i get to travel to lots of academic conventions so free trips and sightseeing after hours!
Anything else you want to know? 🙂
Does the husband use a bread machine? If he does what name brand is it?
Love your blog btw!!!!
The husband does not use a bread machine. Check out his page – “The Husband” – where he talks about his methods of baking.
Hi Leslie –
The ones I have are made by lodge – the skillet isn’t so heavy, and I also have a grill pan that is actually super heavy. I mean, I can lift it, but it’s a big one.
Some do come pre-seasoned, but you’ll probably have to season it again eventually anyway. Basically you coat it in oil (I use olive…some of these old fashioned brands will recommend shortening but obviously just ignore that!) and then put it in the oven for about an hour at 350 or so. This link explains better than I can on here: http://www.lodgemfg.com/usecare1.asp
It sounds complicated, but it’s actually really easy, and you rarely ever have to do it. I think I’ve done it once or twice since I got my pan about 2 years ago.
Let me know if you have any other questions – I definitely think it’s worth it.
I’m a dietitian who works in food/health publishing (double majored in nutrition and journalism). I agree with Jen that you need to take a variety of courses–graphic design and any Web design courses would be a huge help since most magazine/book publishers have Web sites these days. And, if there’s a niche area you want to go into, like food/health, consider minoring in that subject or at least taking some classes. And do as many internships as possible while you are in college and definitely write/copy edit/be involved with the school paper, etc.
I’m going to look for hemp milk at EarthFare. What’s it like?
Those pumpkin seeds were from a trail mix, but I should make my own one day!
I usually go with 70 on the hummus on anything homemade. Even more at restaurants which usually dump in the olive oil.
Ruby Red and Kristen,
I can’t wait to try the Heavenly Cookies! I just emailed for the newsletter.
We checked the IP address history and saw the same one over and over for the negative comments – something we should have done when they first started!! While I expect constructive criticism and challenges, we should have known that the cruelty was kind of out of place and done some research. No one is really that mean!
I liked the publishing business, just not the magazine I worked for! It was a really small visitor magazine (with entries for restaurants, bars, museums) plus editorial in between. I was the editor for a year and it was quite boring since we could only write about our advertisers. However, I think publishing is a really fun industry. You MUST like writing though (unless you’d want to go into sales or graphic design.) And like the others said, internships and networking are KEY to getting to know the business and your foot in the door.
The new blog looks great! We would LOVE some photos of your delicious salad!!
Well what kind of chocolate milk are you comparing it to! Full fat? Definitely not the same! It’s a little grainy, as any mix would be, but I don’t mind that at all and love the chocolatey change from plain milk.
Figures we have something else in common! GO DUKE!!! My parents (and grandmother and uncle) all went to Duke, so I’ve got it in the blood 🙂 Plus I grew up 20 minutes away! We were lucky enough to have season tickets at Cameron when I was little. BOoooooo UNC!
Do you mean my FOOT injury? I’ve never had a knee one. But I had a fused joint with major arthritis that started bothering me in high school (I didn’t know I had it then) and I finally was diagnosed and had surgery to un-fuse it my senior year of college. Supposedly it was a birth defect called a tarsal coalition.
Thanks for bringing up the big win again!!!