(Almost) Grownup Lunchbox: Asian Slaw with Ginger-Peanut Dressing

Summer session at the University of Florida is . . . interesting.

Despite summer A's accelerated pace, everything seems a bit slower and quieter. Students continue to walk around campus with backpacks, but no one seems to be in a rush.

Completing assignments for my six-week class and working 20 hours a week at a new job have kept me busier than ever. Yet, somehow, I feel more relaxed than ever.

Double-batch dinners and lunchbox favorites like the Apple Cheddar Grape Salad have kept me full and energized during long summer days on campus. However, unlike spring semester, I'm packing my lunch four out of the five school days.

I love my staples, but they're getting old fast. For this reason, I searched my Pinterest boards for interesting, packable dishes. The following recipe for Asian slaw immediately caught my eye.

How can I resist a refreshing salad filled with crunchy veggies and tossed in sauce laced with peanut butter? :)

Asian Slaw with Ginger-Peanut Dressing 

Recipe slightly adapted from Once Upon a Chef

Servings: Two

Difficulty: Easy

Total Preparation Time: 15 minutes (includes time for "soaking" the veggies in the dressing)

Ingredients:

For the dressing

• Two tablespoons honey
• Two tablespoons oil (I used extra virgin olive oil but canola or peanut would probably taste best.)
• Two tablespoons unseasoned rice vinegar
• 1.5 teaspoons soy sauce
• 1.5 teaspoons peanut butter (I used Trader Joe's Crunchy Salted))
• 1/4 teaspoon salt
• 1/4 teaspoon Sriracha sauce
• One ginger
• One teaspoon minced garlic 
• 1/4 teaspoon black pepper
• 1/8 teaspoon paprika

For the slaw

• Two cups broccoli slaw
• 1.5 cups matchstick carrots
• 1/2 orange bell pepper, thinly sliced into bite-sized pieces
• 1/2 large yellow squash, thinly sliced into bite-sized pieces
• One medium scallion, chopped

 

Instructions:

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. If the peanut butter doesn't dissolve easily, microwave the mixture for 20 seconds. Stir and set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I needed to add more black pepper and paprika to make it spicier!) 
3. Eat, pack for lunch or refrigerate for later.

 

I packed one serving of the slaw, a sandwich, a granola bar, strawberries and a half of a cup of cottage cheese with cinnamon for my long day on campus Tuesday.

I piled two ounces of Publix honey smoked turkey and one ounce Boar's Head Cream Havarti Cheese on two slices of Trader Joe's Sprouted 7-Grain Bread. Sriracha, deli mustard and dashes of black pepper, garlic powder and paprika kept things hot and spicy. 

The strawberries and cottage cheese served as my mid-morning snack, while the White Chocolate Macadamia Nut Clif Crunch Granola Bar gave me fuel for an after-work Total Body class.

This lunch and my snacks were definitely the star foods for the day. I can't even remember what I ate for breakfast or dinner!

Questions:

1. Are you a fan of ginger?
2. Have you tried sprouted grain bread? If so, what's your favorite brand?

Related HGG Posts:

Thai Peanut Salad with Chicken Roll-ups

 

Beef and Broccoli Thai Stir-Fry  

 

Friday's Favorite Food Finds: Best Sandwich Bread, Peanut Butter, Chocolate and More

Happy Friday, and welcome to Friday's Favorite Food Finds, a roundup of the latest new-to-me foods and products!

I can't believe it's been almost two months since I shared my food finds with you! I guess final exams and projects led me to fall behind.

I don't want to waste too much time, so let's get straight to the food! :)

Frozen Grapes 

Do you ever buy too many grapes and find yourself scarfing them down before they turn sour? Remove the stems and freeze the grapes in a large plastic bag to avoid wasting both food and money.

Frozen grapes taste similar to Popsicles. However, these little frozen treats contain no added sugars or other weird ingredients. They're my go-to healthy snack when I get a case of the munchies late at night.

The Better Chip Red Pepper and Salsa Fresca Tortilla Chips

I used these healthy, whole-grain tortilla chips as the base for the Maple Bourbon Ranch Chicken Nachos I made a few weeks ago. I swear they taste just like Nacho Cheese Doritos without the strange, artificial cheese aftertaste.

Cabot Lowfat Plain Greek-Style Yogurt

I've managed to wean myself off of flavored yogurt to avoid the added sugars. I still enjoy an occasional container of Strawberry Banana 2% Chobani, but this version from Cabot is my go-to yogurt for smoothies and pancake batter.

Trader Joe's Unsweetened Cocoa Powder 

The label on the side of this cocoa powder says it best: "Not all baking cocoa is created equal..."

Trader Joe's powder is made from 100 percent Tumaco cocoa beans and contains more cocoa butter than other brands. This nine-ounce container, which is filled with a deep, almost fruity flavor of cocoa, cost me only $2.49!

Ezekiel 4:9 Sprouted 100% Whole Grain Bread 

I'm normally a fan of soft, doughy breads, but these flourless slices keep me full for hours. Read the nutritional benefits and you'll see why I converted to a heartier, chewier base for my sandwiches.

Peanut Butter & Co. White Chocolate Wonderful

I root for team dark chocolate, but this vanilla-flavored sweet concoction from my favorite peanut butter company is a winner when used to make Breakfast Cookie Dough Cereal with freshly sliced strawberries.

Trader Joe's The Dark Chocolate Lover's Chocolate Bar 85% Cacao

If you've seen my list of chocolates on the favorites page, I know what you're thinking.

"Another chocolate bar from Trader Joe's?"

Seriously though. This chocolate bar is completely different from the others. Just like the TJ's cocoa powder, its pieces are filled with a deep, fruity taste.

Related HGG Posts:

Friday's Favorites: Protein-Packed Finds

 

Friday's Favorites: Protein-Packed Finds - Part Two



Friday's Favorite Finds: New-to-Me Products



*Note: I am not being compensated for reviewing the aforementioned products. All thoughts and reviews are my own.*

Guest Post for Every Which Whey: Lemon Blueberry Banana Overnight Oats Parfait

Happy Tuesday!

I just wanted to pop in and tell you about my guest post today on Every Which Whey, a healthy living blog written by my fellow Gator gal Whitney Wettstein. 

I hope you enjoy my new favorite summer breakfast, Lemon Blueberry Overnight Oats Parfait. Be sure to check out Whitney's healthy, delicious recipes too.

Catch ya' later alligators :)

Whole-Wheat Lemon Poppy Seed Pancakes

Get ready for springtime in pancake form.

Lemon zest + poppy seeds + my favorite pancake recipe = a very full, very happy Gator Gal on vacation at home.

A side of fresh, sliced strawberries (a.k.a. the quintessential warmer weather food) took the breakfast to a whole new level of springtime goodness.

I could have made lemon poppy seed muffins, but that would be boring. Nooooo, I had to be "different" and "inventive."

Say hello to food blogger problems.

I love muffins, but they can be a little disappointing. I have to eat at least five mini muffins or two big muffins to feel full. Not to mention, muffins aren't the most "complete" meal. When made the traditional way, they're simply sugar bombs that resemble cupcakes without icing.

In contrast to cupcakes cough I mean muffins, these fluffy flapjacks will keep you satisfied until lunchtime thanks to low fat Greek yogurt, powerful poppy seeds, an egg and white whole-wheat flour. Not to mention, there's only 1.5 teaspoons of sugar in the entire recipe.

I went a little crazy on the poppy seeds because I love their slightly nutty flavor. Use as little or as much as you like. Also, feel free to top the slightly sweet, tangy pancakes with other fruit. I imagine blueberries would also pair well with this meal.

Whole-Wheat Lemon Poppy Seed Pancakes

Serves One

Difficulty: Easy

Preparation Time: 10 minutes

Cook Time: 2 minutes

Ingredients:

• 4 ounces Greek yogurt (I used Cabot Lowfat Plain Greek-Style.)
• 3.5 tablespoons white whole-wheat flour (I used King Arthur's White Whole-Wheat Flour.)
• 1.5 teaspoons sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• One large egg
• 1/4 teaspoon pure vanilla extract
• Zest of one small lemon (About one tablespoon)
• 1.5 tablespoons poppy seeds 

Steps:

1. Mix flour, baking soda, salt, sugar and poppy seeds in a bowl.
2. Add the yogurt and mix until almost fully combined. (This gives the pancakes texture.)
3. Whisk the egg and vanilla in a separate bowl.
4. Grate the zest of one lemon into the egg/vanilla mixture.
5. Add the egg/vanilla/lemon zest mixture to the flour mixture.
6. Stir gently until almost fully combined. (Again, you don't want to over-mix the batter or you'll have dense pancakes.)
7. Bring a griddle or skillet to medium heat and spray lightly with cooking spray.
8. Once heated, spoon the batter onto the griddle or pan. Use 1/4-cup increments for smaller pancakes and 1/2-cup increments for larger hotcakes.
9. Cook each pancake for one minute. Flip, and cook for an additional 45 seconds.
10. Eat!

Questions:

1. What is a quintessential springtime food for you?
2. Lemon in recipes - love it or leave it?

 

Related HGG Posts:

Copycat IHOP Chocolate Chocolate Chip Pancakes

 

Chocolate Chocolate Chip Zucchini Bread Pancakes 

 

Whole-Wheat Strawberry Vanilla Pancakes  

Of Possible Interest:

Whole-Wheat Lemon Poppy Seed Muffins from Cookin' Cowgirl

Orange Poppy Seed Pound Cake from COOKIE + Kate (Note: made with whole-wheat pastry flour)

Lemon Poppy Seed Zucchini Bread from Eat Yourself Skinny! (Note: can use whole-wheat pastry flour or white whole-wheat flour in place of AP flour)

Mother's Day Breakfast: Orange Zest French Toast

Hello, and happy mother's day eve!

Yes, I just made that holiday up, but I have a good reason to celebrate one day early.

In contrast to last year's Mother's Day cruise weekend, I will spend little time with my Mommy this Mother's Day due to school. I'm traveling back to Gainesville Sunday because UF's summer A classes begin Monday, and I start a new job Tuesday.

I could write for days and never accurately describe how much my mom means to me. I can't imagine life without her company, advice and sense of humor. She's the nucleus of the Kolota family; the lives of my brother, father and I would be a complete mess without her.
 

My mom doesn't really enjoy gifts other than fresh flowers, so I always try to show my appreciation in other ways (a.k.a. cooking).

With that said, below you'll find a simply delicious, special breakfast to share with your mom. Enjoy it in bed; at the table with family; or outside on a porch like ours. I promise the little "kick" of summer citrus in this French toast is sure to please.

Whether you make this breakfast or not, I hope you spend time with your mom this weekend. As you may know, time is the best and most fleeting gift of all.

Enjoy :)

Orange Zest French Toast

 

Serves two (A stack for you and a stack for mom!)

Total Preparation and Cook Time: 10 minutes

Difficulty: Easy

Ingredients:

• Four slices thick bread (I used Pepperidge Farm Whole Grain Ancient Grains.)
• One tablespoon freshly grated orange zest
• Two large eggs
• Two egg whites
• 1/2 teaspoon cinnamon
• One teaspoon pure vanilla extract
• Two tablespoons milk (I used skim.)
• 1/2 tablespoon unsalted butter 
• Maple syrup (optional topping; I prefer Grade B due to it's deep flavor.)

Steps: 

1. Heat a large non-stick pan to medium heat.
2. While the pan is heating, whisk the eggs and egg whites in a large shallow bowl with the vanilla, cinnamon, orange zest and milk. Stir until the mixture is frothy. (Note: Check out this link if you're not sure how to make "fresh" orange zest.)
3. Add the butter to the heated pan. Stir it around as it melts.
4. One slice at a time, dip each side of the bread in the egg mixture. Allow each side to sit in the mixture for about 10 seconds so the bread can soak.
5. One slice at a time, shake off excess batter and place in the pan. 
6. Cook each side for about four minutes or until golden brown.
7. Assemble on a plate. Serve with fresh navel orange slices and top with maple syrup, if desired.
8. Enjoy!

Related HGG Posts:

Vacation Food



Peanut Butter Banana French Toast



Overnight Strawberries and Cream French Toast

Of Possible Interest:

Top 10 Delicious Mother's Day Breakfast Recipes via Reader's Digest

50 Delicious Breakfasts for Mother's Day! via Six Sisters' Stuff

Raspberry Cinnamon French Toast Recipe via Taste of Home

Very Vanilla Overnight Oats

The breakfast of champions is making a slow and steady comeback in my life.



Welcome back, overnight oats! It's been far too long.



If you're a long-time reader, you know overnight oats are a staple on HGG. What started with cinnamon, chocolate and banana has ballooned into a gazillion flavor combinations. Some of my  favorites include the Cinnamon Pumpkin; Protein-Packed; and Chocolate, Strawberries and Cream varieties.

Although I have a version to fit any "flavor" mood, I couldn't resist trying one more combination.

Very Vanilla Overnight Oats

I'm a serious chocoholic, but these creamy, thick oats gives my Uber Chocolatey version a run for its money. This powerhouse breakfast bowl includes the quadfecta of vanilla flavors: vanilla Greek yogurt, unsweetened vanilla almond milk, pure vanilla extract and vanilla protein powder.

In other words, it's a vanilla-lover's dream come true.

Enjoy :)

Serves One

 

Difficulty: Non-existent

 

Total preparation time: Two minutes (+ overnight "cooking" time in the fridge)

 

Ingredients:

• 1/3 cup old-fashioned oats
• One 5.3-ounce container of vanilla Greek yogurt (I used Stonyfield Organic nonfat)
• 1/4 cup unsweetened vanilla almond milk (I used Silk's version)
• 1/2 teaspoon pure vanilla extract
• One tablespoon chia seeds (Trader Joe's sells a bag for $4.99.)
• 1/4 teaspoon ground cinnamon
• 1/2 scoop vanilla protein powder (I used Body Fortress Super Advanced Vanilla Whey Protein)
• More almond milk, fresh fruit and/or nut butter for the morning (optional)

 

Steps:

1. Mix oats, protein powder, cinnamon and chia seeds in a medium-sized bowl until everything is evenly distributed.
2. Add the milk and vanilla extract. Stir.
3. Add yogurt. Stir mixture. If it's too thick, add more milk.
4. Cover the bowl, and place in the refrigerator to "cook" overnight (about seven hours).
5. If desired, add up to 1/4 cup milk to the mixture and top with fresh fruit or nut butter in the morning.
6. Enjoy!

 

Questions:

1. Chocolate or vanilla?
2. What's your favorite summer breakfast? 

 

Of Possible Interest:

Overnight, No-Cook Refrigerator Oatmeal from the Yummy Life

19 Ridiculously Easy Mugs of Overnight Oats from BuzzFeed Food

Dark Chocolate Peanut Butter and Coconut Cups

If you love both Reese's peanut butter cups and Mounds bars, these Dark Chocolate Peanut Butter and Coconut Cups might be your new best friends.

Who knew making your own peanut butter cups could be so easy? Seriously though, I'll probably never buy Reese's or Mounds bars again. These intensely bittersweet discs contain only five ingredients, all of which are good for you.

They're basically a health food. Right?!?

These creamy little copycats are even easier to devour than they are to prepare.

My 17-year-old brother managed to eat 12 of the 24 cups all by himself in a matter of 48 hours. I almost missed the chance to photograph the bombs of dark chocolate, all-natural peanut butter and unsweetened shredded coconut due to his ravenous sweet tooth.

His excuse? "They're just so good. What? I'm a growing boy."

Case. In. Point.

Dark Chocolate Peanut Butter and Coconut Cups

Recipe slightly adapted from The Vegan Chickpea 

Makes 24 mini cups

Difficulty: Easy

Total Preparation Time: 10 minutes (+ One hour of freezing)

Ingredients:

• 10 ounces dark chocolate (I used Trader Joe's Pound Plus 72% Dark Chocolate Bar.)
• Two tablespoons coconut oil (I used Trader Joe's Organic Virgin version.)
• 1/2 cup unsweetened shredded coconut
• One tablespoon honey
• 1/2 cup natural, creamy peanut butter (I used Peter Pan Natural Creamy.)

Steps:

1. Line two mini muffin pans with liners or spray with nonstick cooking spray.
2. Mix coconut with honey. Put in freezer while preparing chocolate.
3. Place chocolate and coconut oil in large microwave-safe bowl. Heat on high for one minute. Stir. 
4. Place mixture back in microwave and heat for an additional 45 seconds. Stir. The chocolate should be creamy and smooth at this point. If it is not, heat in 30-second increments until no chunks remain.
5. Place one spoonful of melted chocolate on the bottom of each muffin cup. 
6. Spoon one teaspoon of peanut butter into each muffin cup.
7. Remove coconut from freezer. Form teaspoon-sized balls. Place one ball in each muffin cup.
8. Spoon the remaining melted chocolate on top of each muffin cup until the coconut is covered.
9. Place the muffin pans on a flat surface in the freezer. Allow cups to chill for one hour before eating.
10. Once chilled, loosen cups from the pans by carefully sliding a sharp knife around the edges of the cups. Store in an airtight container in the freezer.

Questions: 

1. What's your favorite candy bar? (Snickers is apparently the most popular candy bar in America.)
2. Do you prefer milk, white or dark chocolate?

Related HGG Posts:

Thick and Soft Chocolate Peanut Butter Cookies from Averie Cooks 

 

Chocolate Peanut Butter Banana Chia Pudding

 

Friday, Friday, Friday!  

 

Of Possible Interest: 

Chocolate Banana Truffles from Specialty Cake Creations

Vegan Gluten Free Black Bean Brownies from Minimalist Baker 

Chocolate Peanut Butter "Eggs" from Cakespy (recipe featured on ilovepeanutbutter.com)