Indecisions…indecisions…

Well I’m finally back with snacking and lunch updates! After my treadmill work at home today (didn’t go to the YMCA) I munched on this…

Recognize anyone from my previous review post? I can spot quite a few familiar faces here! And yes, that is Nancy’s cottage cheese hiding under that yogurt. I like to mix the two together; wierd to most people, but very good. They’re the perfect tangy protein combo.

After my snackie, I tucked into some schoolwork and started into my science lessons. This week was “life sciences” and today just happened to be the oh-so-appetizing subject of decomposition, fungi, and decay. Mmmm… nothing like a little compost and bacteria to get you revved up for lunch.

Speaking of which, I had NO IDEA what to make and spent quite a while pondering my options. In the end, I ran short on time and decided to go with one of my favorites – Asian Chicken Salad. This one is my own recipe and I probobly make it about once a week since I usually have the ingredients on hand and I absolutley LOVE it.

Just look at that mountain of yum! Sorry if the sight of yet another salad bores you, but I just can’t help it. I really like having salads for lunch since they’re so refreshing and clean-feeling. This one is probobly my best yet.

Kate’s Asian Chicken Salad

• 2 cups lettuce, chopped
• 3.5 oz. cooked shredded chicken
• 2 oz. firm cubed tofu
• 1/3 large bell pepper, thin sliced
• 2 tbsp red onion, thin sliced
• 1 tbsp chopped cilantro
• 2 tbsp shredded carrots
• 1 tbsp green onions, sliced diagonally
• 7 g dry roasted peanuts

Dressing:

• 1 tbsp vegetable broth
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1/4 tsp toasted sesame oil
• 1/4 tsp EVOO (extra-virgin olive oil)
• pinch of garlic powder
• drop or two of honey or agave nectar

Mmm… I also had these little dishes full of veggies. I ALWAYS have a ton of veggies at every meal, as you can see. Here we have some kidney beans, peas, green beans, and an orange bell pepper with some chipolte salsa.

(Before we go any further I’d like to confess my love for bell peppers! I have at least one a day and they are probobly my favorite veggie (or are they a fruit?) of all time! You can probobly plan on seeing them almost every lunch and dinner for me.)

After lunch, and the rest of my schoolwork (a drag), I went into the kitchen to make one of my favorite snacks – homemade “Lara Bars”! Today I made a Pistachio one (heheh, ignoring the recall since pistachios are my favorite nut!). Here’s a few of the pics…

Pistachio “Lara Bar”

• 14 g roasted unsalted pistachios
• 9 g raw cashews
• 1 oz. dates

Basically you just pulse it all together in the food processor, and hopefully you end up with something like the pictures above. But what I really look forward to is what comes next…

EATING IT! Preferably with some Oikos + cottage cheese, and yet another appearance by Mr. Ezekiel, toasted of course. This is my usual afternoon snack, but sometimes I have Ezekiel bread instead of pitas, and I never have the SAME bar. One time a few months ago me and my mom found Laras on sale for $.60 each and bought like three or four of every flavor!

Well, I’m off to do get some things done and get ready for dinner tonight (but I still can’t decide what to make!) - well, see yall’ then!