The part of my day that I always have the most trouble with is lunch. I travel a decent amount for work and rarely have an opportunity to use a microwave or refrigerator to hold my food for that matter. Since I'm forced to carry lunch and snack options either in a cooler or in my car my options are sometimes limited. However eating out gets expensive and fattening very quickly!
My goal for this week is to show several healthy, easy, and portable lunch options.
Sunday, March 2, 2014
Monday, February 10, 2014
Veggie and Chicken Soup
I made this one today with a little Pinspiration and a little of whatever was left in my fridge! It was super easy and really healthy too only 124 Calories per Cup!
Prep Time: 15 minutes
Cook Time: Crock Pot (4-10 hours depending on necessity)
Whole 30 and Paleo compatible
2 Chicken Breast (trimmed of fat)
1 Bell Pepper chopped
1 cup of Celery chopped
1 cup of Spinach
1 cup of baby carrots
1 container of chicken broth (16 oz)
1 Tbsp of Cumin
1 Tbsp Chili Powder
1 tsp of black pepper
Here's the easy part take everything and toss it in the Crock Pot, turn it on and walk away!
Once the chicken in cooked take two forks and shred it, put the cover back on and let it cook for another half hour.
I served this with some crusty bread on the side and made a perfect dish on a cold winter night!
Prep Time: 15 minutes
Cook Time: Crock Pot (4-10 hours depending on necessity)
Whole 30 and Paleo compatible
2 Chicken Breast (trimmed of fat)
1 Bell Pepper chopped
1 cup of Celery chopped
1 cup of Spinach
1 cup of baby carrots
1 container of chicken broth (16 oz)
1 Tbsp of Cumin
1 Tbsp Chili Powder
1 tsp of black pepper
Here's the easy part take everything and toss it in the Crock Pot, turn it on and walk away!
Once the chicken in cooked take two forks and shred it, put the cover back on and let it cook for another half hour.
I served this with some crusty bread on the side and made a perfect dish on a cold winter night!
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