The new job is going well, but it has kept me very busy. I have managed to cook some great meals since starting the new schedule. For breakfasts I have been having oatmeal of course! When I am more pressed for time I have banana-peanut butter whole wheat toast. For work I always pack a lunch; I have sandwiches/wraps with turkey, hummus and veggies, I’ve also made a southwest salad with black beans and corn and a strawberry spinach salad with walnuts, chicken and goat cheese. It takes a little extra prep work the night before but it’s definitely worth it! I also fill up on healthy snacks all throughout the day: Kashi granola bars, mini oranges, apples, part-skim string cheese etc. Tonight when I got home I was exhausted, with limited ingredients I came up with tomato-mozzarella whole wheat pizza, yum!!
TO PREPARE: Preheat oven to 400 degrees, brush a whole wheat tortilla with olive oil (lightly) and bake 1-2 minutes per side on a baking sheet. Then removed from the oven and topped with 2 tbs. tomato sauce, 1.5 oz. shredded part-skim mozzarella, sliced tomatoes, strips of red and green bell pepper, ½ tbs. chopped red onion and season with pepper, kosher salt and dried thyme. Bake for 5 minutes or until the cheese melted and the crust is golden brown. Remove from the oven and garnish with ¼ cup chopped spinach.
This is a single portion provides: 1.5-2 oz. grains, 1 cup dairy, ¾ cup vegetables, ½ tsp oils












For lunch I made a turkey sandwich with a cup of butternut squash soup with the usual sides. I had a snack before my run, ¼ cup cottage cheese, ½ banana, a Kashi Granola Bar. For Dinner I made Mustard-Thyme Chicken with Roasted Potatoes & Carrots and Homemade Cranberry Sauce, steamed green beans and wheat rolls.