What I ate today: a mix of healthy and filling lunch edibles.
First, hummus. I know it’s not “low carb” per say, but in moderation, served with fresh veggies like carrots and cucumbers, this one is guilt-free. Done.
On the hummus tip, I’ve also served up a cup of last night’s leftover chickpea salad, featuring parsley, onions and crumbled feta cheese. Again, I know chickpeas aren’t exactly low in carb, but they are what I call a “good carb”–high in fiber and protein and other things that are good for you. And the best part? They’re super-filling, which is always a good thing when you’re trying to eat less. Throw some cheese on those bad boys, and KAPOW. Here’s a link to the recipe I used.
And on the leftover tip, I’m also having the last cup of delicious chicken salad of the rotisserie variety. Picking up a rotisserie from the grocery store deli for an easy weekend lunch is just a no-brainer. I made this on Saturday and had to stash some away before my future husband gobbled it all (he had his on sourdough, with a side of chips. Oof). It’s just so good. I don’t have an official recipe, but I start by removing the skin and carving off the white meat (I discard everything else once FH has had a chance to pick it over). Then I shred it and mix in the following ingredients: 1/4 cup chopped celery, 1/2 cup grapes, quartered, 1/4 cup chopped pecans, one scallion, 1/2 cup mayo, 2 tbsp. lemon juice, 1 tbsp. minced garlic, 2 tsp. curry powder, salt and pepper to taste. The celery and pecans in this salad add a perfect crunch, and the grapes are a pop of juicy sweetness that I’m okay with in moderation. Forgive me, but I just don’t think you can ever go wrong with a rotisserie chicken.
Last on my plate of healthy vittles are a delightful secret low-carb weapon: crackers made of cheese! If you’re doing a low carb diet and you haven’t experimented with cheese chips yet, well, then I feel sorry for you. When I have things like these little devils in my arsenal of healthy snacks, I feel unstoppable. You can use them for dipping, for God’s sake! And they’re crunchy and satisfying all on their own. Future husband loved them too, so you know they’re good. The best part–they couldn’t be easier to make. Here is a link to the recipe I followed. This recipe says microwave for less than a minute–I cooked mine for 3 full minutes and they came out crispy, not burned. Just be sure to use non-stick spray! I made a huge batch and experimented with different seasonings to make a big ole’ variety pack, the perfect thing to have on hand when the urge to snack creeps up.
These are just a few ideas for a healthy, satisfying lunch. Mix, match, and collect them all!