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Salad Bar: My Eats on the Go



It was easy to fall in love with the salad bars at my local grocery stores. The produce looks almost too pretty to touch, so it almost pains me to pick out those delectable veggies from their chilly resting places. But, hey, a busy girl's gotta eat, too.

This particular day was one of those where I would be spending most of the day delivering mail to the southeast corner of rural Riley County, Kansas. If the in-laws aren't home, then I've nowhere to stop. Well, that's not completely true. There's that gas station on that one busy highway that borders the western edge of this route. So unless I plan to blow my macros for the day, I have to hit the local grocery stores before heading to the office that day.

You see, I normally would have to stick to protein bars, apples, and a few other pre-packaged choices. When you deliver the mail in the middle of nowhere, food has to keep well,  be very portable, and be almost weather-resistant.

Today was a lucky day. On this particular day, the salad bar opened early and I was the first customer. Some mixed greens here, some baby spinach there, shredded carrot, grilled chicken, cucumbers and half an ounce of Italian dressing, I've got the tastiest salad I've ever eaten while sitting in my in-law's driveway.

I switch up the veggie proportions from time to time. Sometimes grapes or strawberries will make an appearance, but I pretty much stick to this combo. There's just enough variance in texture and flavor that it keeps me interested.

When it comes down to it, this busy girl has no problem disrupting the chi of a pretty salad bar to fuel herself through the day. After, I never would have hit the 100 pound weight loss milestone without strategies like this!
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Roasted Cinnamon Sugar Pumpkin Seeds: A Snack for the Sweet Tooth


I'm not sure I remember what compelled me to buy pumpkin seeds. Maybe it was the need for a portable, satisfying snack that didn't melt, wilt, or wouldn't require chopping, peeling, or refrigeration. I like my snacks to be a bit on the sweet side and, while pumpkin seeds on their own are okay, I found a palatable way to enjoy them.

What You Need:

  • 2 measured cups of pumpkin seeds
  • 2 measured tablespoons of extra virgin olive oil
  • 1 measured tablespoon of sugar
  • 1 measured teaspoon of cinnamon
  • 1 baking sheet
  • 1 sheet of parchment to line baking sheet (optional)
Prepare It:
  • Preheat oven to 400ยบ F
  • Mix seeds and olive oil in a large bowl
  • Mix dry ingredients together and add to seed mixture
  • Spread seeds evenly on baking sheet
  • Bake for 40 minutes, stirring once every 10 minutes
I divided my batch up into 8 servings, with a single serving fitting nicely in one of those snack sized plastic zip bags. Do that, and you've got a snack ready to go with you anywhere!
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About Me

Manhattan, KS, United States
Late 30-something Kansas gal on a path toward health and fitness while fighting an oppressive sweet tooth and a laundry list of food allergies daily.
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