"Kid" Food=Dietician's Dream

The peanut butter sandwich, when made well, can pack a healthy lunchtime punch. Make it with:

• 2 slices whole grain bread
• 1.5 Tbs natural peanut butter (size of a walnut)
• 1/2 sliced banana (save the other for tomorrow's breakfast)
• sprinkle of cinnamon (optional)

You're looking at about 350 calories, 12g healthy fats, 50g carbs, and 10g protein. It's delicious, nutritious, filling, and packs quickly for a day at the office, school, or travel. Pair it with carrot sticks for a real brown-bag lunch throwback. 

"All Day" Workout

72 minutes, actually. I'm talking about the Girl Talk album, entitled "All Day" (free download here!) The 72 minute album of differing mash-up beats from artists you know but haven't heard quite like this before is the perfect long workout mix. Let the beat guide your pace to make it exciting. Check out how many calories you'll burn if you give this a try (based on 155lb person):

• Running  ~850 calories
• Biking  ~600 calories
• Stair climb ~760 calories
• Power walking ~420 calories
• Weight lifting ~320 calories

So get moving! 

The Fat Radish

The verdict on this one? GO!

We shared Malbec, oysters, green bean special, beet crumble, celery root pot pie, and pork chop. Everything was delicious, but when I go back, I will skip the entree and just order the tasty salads, snacks, and vino. I wasn't into the chocolate cake either--it's a dessert experiment gone wrong. So maybe go with the cheese plate if you're still craving a post-dinner something. 

Weekend Brunch Make-Over--Whole Wheat Blueberry Oatmeal Pancakes

Seeing as it's FridayFridayFriday, thought I'd share my healthy, delicious pancake recipe. And since you're being so good on a weekend morning, I advise that you serve 'em with a mimosa.

Whole Wheat Blueberry Oatmeal Pancakes

Ingredients

1/2 Tbs butter, melted

2/3 c. skim milk

1 egg white

1 c. blueberries

1/4 c. rolled oats

1/2 c. whole wheat flour

1/2 tbsp. baking powder

1/8 tsp. salt

1 tbsp. sugar

Optional Serving Suggestions:

FAGE Greek yogurt

Extra blueberries

Honey

 In small bowl combine milk, egg white and berries with butter. In separate bowl combine dry ingredients; mix well, add milk mixture to dry ingredients; mix well. Lightly coat a non-stick skillet with cooking spray. Pour 1/4 cup batter on hot skillet. Cook until bubbles; turn. Serve with a dollop of FAJE Greek Yogurt, extra blueberries and a drizzle of honey!

One pan, tons of flavor

STIR-FRY!
This is nothing fancy, but perfect for a late dinner on a busy weekday:

1. Heat up some olive oil in large skillet.
2. Add sliced boneless, skinless chicken breast and sautee for 3 minutes.
3. Toss in green beans and sliced red bell peppers (or any veggies in the fridge). Add splash of rice vinegar, Siracha, black pepper, Tbs soy sauce, and cover for 7 minutes, removing cover to toss occasionally.
4. Serve in a bowl with some chopsticks. (And a glass of wine)

Airplane Food

Airplane food routine:

• Bring peanut butter banana sandwich on whole wheat
• Bring apple or whatever fruit is left in my apartment before the trip; feel sorry for person next to me if it's an orange (juice to the eye)
• Buy yogurt after security as 6oz containers do not meet TSA safety regulations
• Order club soda on the airplane and insist on the whole can in order to attempt hydration and prevent the inevitable limb-swelling
• Ask for extra peanuts
• Refuse crappy $6 cheese and cracker box

Homemade TV dinner

Making ahead and storing in tupperware in the freezer makes for a delicious, re-heatable, lower sodium choice. Cooking up a storm is also a great way to spend a rainy last night in LA with the boyf. I'm leaving him with a freezer full of Elie Krieger's Better Beef Lasagna and my own Low-fat White Chicken Chili (and some Anchor Steam.) Off to NYC to accept my girlfriend of the year award...

Low Fat White Chicken Chili

Prep Time: 15 minutes

Total Time: 45 minutes

Serves 8

Ingredients:

1 Tablespoon olive oil

2 large red or green bell peppers, seeded and chopped

2 large onions, chopped

2 cloves garlic, minced

2 teaspoons minced ginger

2 Jalapeno chilies, minced

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1 pound boneless, skinless chicken breast, cubed (3/4-inch cubes)

2 cups low sodium chicken stock

2 (15-ounce) cans great northern or cannellini beans, rinsed and drained

Salt and fresh ground black pepper, to taste

Salsa Verde (optional)

Fat-free sour cream or nonfat greek yogurt (optional)

In a large saucepan over medium heat, heat oil. Add peppers, onions, garlic, ginger, chilies, thyme, and oregano and saute 8 minutes until tender. Add chicken and saute 5 minutes.

Add chicken broth and beans to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 10 minutes until chicken is tender. Season with salt and pepper. Serve with dollop of salsa verde and sour cream or yogurt. 

Showdown

VS. 

After a week in LA, here's the summary:

Wins for LA=avocados, fresh produce, cheap wine, sunshine, Lazy Ox Canteen, Lemonade in Venice.

Wins for NYC=last call later than 11pm, no driving, people cross the street when they want, corner delis