Slender Sweet Nothings

Slender Sweet Nothings: simple tips for packing a healthy lunch for work or school! | The Slender Student

1. A little prep goes a long way. Go ahead and chop up your heartier veggies (cucumber, onions, mushrooms, celery, etc.) and store them in Ziploc baggies the day you buy them. This makes throwing a sandwich or salad together a no-brainer either the night before or the morning of a busy day. Pre-chop select veggies to make throwing a salad together a breeze! | The Slender Student

2. That being said, know when to take the shortcut. I make a point to buy pre-washed lettuce, pre-cut celery, marinated beets, roasted bell peppers and many other would be multi-step ingredients. Sure, these choices increase my grocery bill a bit, but they maintain the ease and interest of my sack lunches. And, trust me, opting for a sandwich from Subway out of boredom or laziness would cost much more in the long run.

3. Double up on dinner. Make two times of whatever you’re making for dinner on Monday night to serve as Tuesday’s lunch. Nothing makes the hours from 8 am to 12 pm go by faster than looking forward to a homemade lunch. Double up on dinner so you have leftovers for lunch! | The Slender Student

“Lighten Up with California Dairy” Challenge: Baked Migas Cups

note: I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

As spring break comes to an end, I face the harsh reality of returning to my normally scheduled life. This week I’ll be starting the clinical rotation of my dietetic internship, which is sure to keep me pretty busy.

Baked Migas Cups | The Slender Student That being said, a decrease in free time isn’t a legit excuse for being slack on the whole slender thing, so today’s recipe is a super easy and insanely delicious make ahead breakfast. These baked migas cups are the ideal meal for those mornings when you need to get out the door fast. Grab a couple, nuke ‘em for 30 seconds, and be on your way.

Baked Migas Cups | The Slender Student Baked Migas Cups | The Slender Student Baked Migas Cups | The Slender Student Baked Migas Cups | The Slender Student

Baked Migas Cups
Servings: 12 | Calories per serving: 88
Fat: 4 g (Sat Fat: 2 g) | Carbohydrate: 5 g | Fiber: 1 g| Protein: 8 g

ingredients:

1 medium Idaho potato

1 cup chopped onion

4 eggs

1 1/2 cup liquid egg whites

1/4 cup chopped canned jalapeños

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

3 ounces California Jack Cheese with Jalapeño and Red Pepper

PAM Original nonstick spray

 

directions:

1. Preheat your oven to 350° and coat a muffin tin with PAM.

2. Thinly slice the potato into 12 slices and place them in the bottom of the muffin tin; if you have potato leftover, chop it up

3. In a medium skillet coated with PAM, sauté your onion and any extra potato pieces over medium-high heat until the onions are slightly translucent

4. While the onions and potatoes are cooking, bake the potato slices for 10 minutes

5. In a large mixing bowl, whisk together the eggs, egg whites, and herbs

6. Stir in the cooled onions, potatoes, and cheese

7. Evenly divide the egg mixture among the muffin cups and bake for 20-25 minutes

Thank you to Real California Dairy for sponsoring this post and be sure to check out The Dairy Council of California’s site for more slender dairy tips!

Rosemary Roasted Sweet Potatoes and Parsnips

Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student It’s a beautiful coincidence that my refrigerator housed both leftover rosemary from this cocktail and parsnips. It just so happens that rosemary is my favorite herb to roast with, and that parsnips are my new favorite vegetable for roasting. Life rocks!

Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student As a side note, this recipe makes two servings. If you’re cooking for one, like me, you should know that I had the first portion alongside a turkey burger. The following day, I whipped up a little B4D (breakfast for dinner) and turned these into a hash with sautéed onions, avocado, and a fried egg on top. Again, life rocks!

Rosemary Roasted Sweet Potatoes and Parsnips | The Slender Student Rosemary Roasted Sweet Potatoes and parsnips
Servings: 2 | Calories per serving: 150
Fat: 4 g (Sat Fat: 0.5 g) | Carbohydrate: 27 g | Fiber: 5 g| Protein: 2 g

ingredients:

3 parsnips

1 small sweet potato

1/2 tablespoon olive oil

1 sprig rosemary

salt and pepper, to taste

PAM Original nonstick spray
 

directions:

1. Preheat your oven to 400° and coat a large baking sheet with PAM.

2. Peel your parsnips and cut them into coins about 1/2″ thick; you want about 1 cup of slices

3. Dice your sweet potato into 1/2″ cubes; you want about 1 cup

4. Remove the rosemary leaves from the stem and chop them finely

5. In a mixing bowl, toss your parsnips and sweet potatoes with the olive oil; add in the rosemary, salt, and pepper and toss again to evenly distribute

6. Spread the parsnip and sweet potato mix in a single layer on the baking sheet

7. Roast for 10 minutes; flip and roast for another 10-15 until the parsnips and sweet potatoes are slightly crispy on the outside