Life, Liberty and the Pursuit of Foodiness

Archive for the tag “health snack”

Healthy, mayo-less chicken salad

So, remember that whirlwind month I mentioned jumping into the last time I stopped by? Well, it was even MORE of a whirlwind than I could have anticipated. Not only was I rehearsing nearly seven days a week for a production of Spamalot (which went great, by the way!), I was also apartment-hunting, which in and of itself could be a full-time job. The good news? Kevin and I found an apartment (part of a house, really) and we’ve been renting since the first of the month, and we’ve been officially(ish) moved in for a week! (I say “ish” because we’re still missing some basics like a microwave, dishes and a kitchen table. All in due time.)

We did manage to buy a beautiful set of nonstick, oven-safe Cuisinart pots and pans, though. I love them. (I may or may not have hugged the box in Bed, Bath and Beyond. Or not.) My grandmother also gifted me her old Cuisinart food processor. It’s older than I am but in nearly perfect condition, and that means that I FINALLY have a food processor! Homemade hummus, I’m looking at you! And my first kitchen purchase? A slow-cooker. Yup. Finally. Ah, all the glorious things I can make in there…

Yet somehow, amidst all the madness, I managed to finally perfect something I’ve been contemplating for ages–a delicious, but healthy, mayonnaise-free chicken salad.

chx salad 1

Wait…did you just say mayo-less chicken salad? Isn’t that an oxymoron? Well, no. And it’s just as delicious as the mayo-y kind!

My substitute? A combo of creamy, thick Greek yogurt and guacamole. Yup. I didn’t want to use all yogurt for fear of the chicken salad tasting too tangy and yogurt-y. I didn’t want to use all guac, either, for fear of it being too thin and the flavor too overpowering. But together, they create magic.

Now, I took a lot of shortcuts here, but you can obviously start from scratch. I used Wholly Guacamole’s Salsa Guac, but of course you can make your own guacamole to start. I also used a store-bought roasted chicken and frozen pre-grilled chicken strips, but of course you can use any fresh or leftover chicken you have on hand.

I chopped up apples and celery into my chicken salad and added a heaping handful of broccoli slaw, as well. But play with it! I used what I had on hand, but other great additions are: raisins, Craisins or any dried berry; chopped almonds, walnuts or pecans; chopped pickles; chopped cucumber, carrots, broccoli or any crunch veggie; avocado; grapes…really, the additions are endless–go to town!

Making the chicken salad is as simple as could be, and this is, quite literally, a totally guilt-free chicken salad. None of that gloppy mayo mess you’re used to.

Mix chopped chicken with one part Greek yogurt and one part guacamole, add whatever your heart desires, mix and serve alone, on lettuce, or on 100% whole-grain bread topped with mustard, lettuce, pickles, tomato, cheese…whatever you like. Enjoy! (And have seconds…harm here!)

Chicken salad sandwich 3

Mayo-less Chicken Salad (serves 1-2)

1-2 tbsp plain Greek yogurt
1-2 tbsp prepared guacamole (Wholly Guacamole’s a great ready-made brand, or make your own)
1-2 c chopped chicken, skinless and boneless (leftover, freshly grilled, boiled, baked, roasted, etc.)
Optional add-ins: veggies, fruit, nuts, etc.
Salt, black pepper, dill to taste

1. Mix yogurt and guacamole together in a bowl to form a dressing. Add chicken and spices, stir to coat (there should be more dressing than necessary.) Taste, and add more herbs and spices if needed.

2. Add in any desired accompaniments (chopped nuts, veggies, apples, grapes, etc.) and stir to coat in the dressing and incorporate into the chicken. Taste and season again, if necessary.

3. Serve alone or atop a salad, or pile onto 100% whole-grain bread with mustard, lettuce, tomatoes, etc. (Or eat it plain!)

Chicken salad sandwich 2

31-Recipe Challenge Day 6: Chili and granola (but not together…)

Day 6 may be one of my most successful recipe challenge day yet (or at least my mom would think so…she gave a double-thumbs up to both these recipes. Consider them added to the bank!)

Vegetarian chili and granola is a strange combination, but trust me…I didn’t eat them together! I had actually intended to make the granola the day before, but after not one, but TWO separate grocery store trips, I came home to realize that the oats I swore I had at home were nowhere to be found. It’s pretty hard to make granola without oats. So I bought oats the next day, THEN I made granola. And it. is. awesome. As a matter of fact, I didn’t even halve this recipe–I had a feeling this one would be good, so I have a big container of it sitting in my cabinet now, just waiting to adorn all sorts of yogurt. (Or milk and strawberries, in place of cereal. Or just straight out of the container into my mouth. Also delicious.)

Granola

The great thing about the recipe from Dining With Dostoevsky (major props for the name, btw) was the room for adaptation. I followed largely to the T, as I said I would, with a few exceptions: for one, she used a honey-water solution, but mentioned that you could use pure maple syrup, as well. So, naturally, I had to take that invitation (I adore maple syrup). My final sweetener ratio ended up being 3/4 cup maple syrup and 3 tablespoons dark brown sugar (not light like the recipe called for, but it’s what I had.) And honestly, I could probably remake this with even less syrup/sugar and it would still be great.

I also got home and could not find my pumpkin seeds ANYWHERE. Seriously, they still haven’t turned up, even though Kevin was eating them the day before. (I think he ate them all.) Anyway, no big loss for me there…I don’t even really like pumpkin seeds. Worked for me. I also couldn’t find any “extra thick” rolled oats, so I used regular rolled oats. They worked fine.

Also…the recipe calls for cardamom, and I skipped it. (Gasp! I know…) Thing is, cardamom is, like, crazy expensive. It was $10-11 for a regular 1-2 ounce container, $13 if I wanted whole pods. Since cardamom has a unique flavor, I didn’t try substituting anything for it. The granola was still delicious, and the maple flavor came through a lot, though I imagine the cardamom would make it extra special.

*Sidebar: This challenge is making me poor. My grocery bills have been well over $100 a week, and that’s only including the bare minimum of basic groceries in addition to the ingredients. I should start a fundraising campaign so I can afford things like cardamom and duck fat. If anyone wants to send me money (or cardamom), I wouldn’t turn it away. I should create a Kickstart fund or something! *end sidebar

However, I kept everything else as-is–even the pistachios, and I don’t care for pistachios. But it all works well together. Of course, I could always do with adding another cup or eight of apricots!

While the granola baked, I made the vegetarian chili from Nutritionist in the Kitch. I’ve never made chili because it always seemed intimidating, but really the only moderately difficult part of this recipe was prepping and chopping all the vegetables. Once it’s on the stove, it more or less just does its own thing.

Chili ingredientsPrepping the chili ingredients…more cans than I realized, but also plenty of fresh veggies!

I found red quinoa, not white quinoa, at the supermarket, and I actually really loved the extra shade of red it added into the chili–red peppers, tomatoes, red kidney beans and now the red quinoa. Of course, I scraped all the seeds out of the jalapeño, but you could keep them in for more heat (we all know my stance on spicy food by now.)

Cooking veggiesShe included plain yogurt and scallions as toppings for the chili, but I love grated cheddar on my chili, so I added that instead. Add whatever you like!

Vegetarian chiliMy mom absolutely loved this one, though she claimed it needed meat. Somehow I think she’s an even bigger carnivore than Kevin (who also gave this the seal of approval. Pretty sure he agrees with the need for meat, though.) Personally, I think this chili has more than enough protein on its own already, with two types of beans and quinoa. But sure, you could add some ground beef if you want.

Two totally unrelated (but healthy!)  recipes, but two certified successes. It was a good night. I should listen to showtunes on Pandora while I cook more often–apparently they give me good vibes!

WIAW: Snacking spree! And some catching up

Clearly it’s been a while since I’ve had a What I Ate Wednesday post, but that doesn’t mean I haven’t been keeping tabs on some fun finds! As always, thanks to Jen from Peas and Crayons for hosting.

During the rehearsal process for the show that kept me away from the blog, we had some hours-long days in the theater. Since I wasn’t really able to keep food cold and didn’t have a ton of time to sit down and eat, I had to rely on healthy, quick, nourishing snacks to get me by. Outside of rehearsal, I had very little free time, so I was also on the lookout for convenient grab-and-go foods and meals.

I used to keep a stash of frozen Lean Cuisines and the like at work, but I’ve been making a serious effort to cut artificial preservatives and sweeteners out of my life as much as possible. I’ve switched from Splenda to raw sugar in my coffee, switched to organic yogurt and Greek yogurt from Light n Fit, and have stopped buying Lean Cuisines. However, that doesn’t mean I have the time to always make everything from scratch, as much as I’d love to. So you can imagine my excitement when I found these in the freezer aisle at ShopRite:

No artificial preservatives and relatively low sodium for a packaged food. And ingredients I can recognize and pronounce! And even with sour cream as an ingredient, the whole (large) burrito still clocks in at under 500 calories! I used to buy a brand called Evol burrito, but the nutrition facts just didn’t stack up against Red’s, and the ingredient list was definitely longer and less recognizable.

The best part? It actually tastes good!

I also bought a vegetarian rice and beans version, but it lacked flavor compared to the chicken. As wrong as it may be to say, it tasted like it needed salt. Yes, I realize the contradiction–I love that the sodium is (relatively) low, and yet I complain about a lack of salt. But I guess we know how they kept it so low. It still had a spicy kick, but was missing the flavor punch it needed to round it out. But I’ll definitely buy the chicken again for those days I have no time to make lunch (or dinner.)

Now, on to snacktime! (What everyone’s really waiting for!)

I know June was technically WIAW’s “healthy snacking” month, but I missed a month, so I’m backtracking and making up for lost time. (That’s okay, right? I’m saying it is.)

This time around I found healthy snacks in an unusual place–TJ Maxx! I was on line to buy shoes and, while waiting, discovered shelves of unique and nutritious snacks. There were a lot of things to choose from, from chocolates to falafel chips, but I settled on two fun finds: dry roasted edamame and mango Chimes. I love regular steamed edamame, so I was intrigued to try it in dry, crunchy form–like soybean chips! In all honesty, they’re just okay. I can eat a small handful or two but then it gets to be too much. They’re great for an energy boost, though. As easy to eat as a bag of Goldfish crackers but packed with protein!

The mango Chimes, on the other hand, were a great find. They’re small, individually-wrapped (yay!) mango-flavored ginger chews. At first, they’re sweet and candy-like with a gummy candy chewiness (which I love–like ginger gummy bears!). But after a bit, the spicy ginger kicks you in the palate. And it’s INTENSE! I’ve learned to take a few small bites instead of just popping the whole thing in my mouth. I love all things ginger, though, so this is like a gingery, fruity, guilt-free(ish) gummy candy. Awesome.

A few other snack creations: a caramel popcorn cake topped with natural peanut butter and crushed peanuts for crunch–sweet, creamy, crunchy, salty. And again, protein!

I’ve also been trying to make my own salad dressing when I can. It’s even better when I can enjoy it with seasonal produce (like fresh raw green beans and homemade Italian vinaigrette.)

Also, I’ve been pretty much OBSESSED with this lately, especially the lime and raspberry lime flavors:

Okay, sometimes I drink the orange, too.  You know, when I have to. But this stuff is great! It’s so refreshing, with just a hint of natural flavor. I’m bad about drinking enough water, and this definitely gets me to drink more! Carbonated and fruity, it’s a hydrating, sugar- and calorie-free alternative to soda. (And all natural–no artificial sweeteners or anything.) Costco sells it by the case and I’ve been drinking it like, well, water.

And now? I was just noshing on some cottage cheese with this mixed in:

Never heard of cranberry apple butter? What? You don’t know what you’re missing. This isn’t actually butter at all, but rather a smooth cranberry fruit spread. (If you’ve ever had apple butter, think of that.) I bought it at Trader Joe’s a while back, so I don’t know if they still carry it or if it’s seasonal. Either way, if you see it, buy it! It’s super tart and tangy and is totally versatile. It goes great on toast, with or without peanut butter; in oatmeal; with cheese (especially brie or gorgonzola) and even on pork! Not a cranberry fan? Can’t find it? No problem, grab the mango one instead. You can thank me later.

I mixed it into some cottage cheese with raisins. I was going to post a picture until I realized how unappetizing light pink cottage cheese actually looks. But it tastes good! A few handfuls of almonds and a spoonful of Nutella rounded out my “dinner.” I wish I could say I ate this light and healthy all the time, but today in particular it’s because I’m going out for pizza and beer in a little while. Oh well, no one’s perfect (and it’s totally worth it!)

That being said, it’s pizza time! Happy WIAW, all!

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