hi guys and welcome back to my kitchen
I made my breakfast in another video if
you guys want to check that out but
today I wanted to do my lunch it's
really quick and easy it's really like a
busy gals healthy lunch lunch is
something that I would normally skip or
just try to snack through but this is
actually more of a regimen that my
dietitian recommended I do like back in
October and up and slowly trying to get
up to speed with this and basically all
it is is salad but really you're just
taking a lot of different ingredients
that some of them are made ahead like on
a Sunday or whatever and you just put
them together too quickly grab out of
your fridge and make a meal out of you
could do this even for lunch or
breakfast or dinner or whatever you
wanted to but I prefer to do something
like this for lunch because it's healthy
it's quick it's kind of so easy to just
put together and a lot of times it even
prevents me from eating out so I just
want to kind of show you you can adapt
this to whatever type of ingredients
that you really like and let's get
started okay so the first thing that I
have is some baby spring mix I am more
of a spinach person and Zach really
likes things like romaine so this is a
good option for us because we each have
different tastes and this is one that we
agree on a lot I try to go organic with
anything that's you know I as much as
possible I try to go organic but
especially anything like a leafy green I
try more than anything to get organic
just because it comes in contact with a
lot of stuff alright so then I've got
some cherry tomatoes again they're the
easiest tomatoes if I were to try to cut
up a tomato I'm just not going to and
it's gonna go bad even this I it would
really be better if I cut them up and
these ones are already washed and ready
to go
but I'm not really gonna cut Ben Liddy
maybe maybe I'll change my mind
next I've got some onion again already
cut up a lot of times I'll use something
like this in a soup too so just having
some onions that are already cut up and
ready to go is a good thing a couple of
new fresh pieces I like green pepper and
I also like avocado and these ones are
just fresh from the store so I will be
cutting them up and then kind of part of
the process is I'll cut up all the whole
green pepper and then put that into one
of these little storage guys so that I
can then use it later and it's even
quicker so let me get a knife my knives
are not sharp I just never have upgraded
my knives since I got them and I don't
sharpen them either but I kind of know
my way around them probably better than
if I were to try to have really sharp
knives I would probably hurt myself back
and I like to just kind of dice these up
I think that with a salad you want
something that has sort of smaller
chunks another reason why I love to have
green pepper though is we make fajitas a
lot in our house and so I'm not going to
cut all of them up into small pieces but
the pieces that I'll use today for my
salad I'll definitely cut out small we
offer fajitas I like to make them into
strips
okay get a container probably this size
these are the coolest things by the way
I have added to my collection over time
of these they are completely glass here
and then the lids are bamboo and it's
just got a little bit of like silicone
around the edges to press it in and seal
it but that was another tip that my
dietician told me to do is if you are
going to keep your food in containers
make sure that you can see through them
because otherwise you just won't eat it
and it won't like you won't actually try
to eat it or see it or you know like
when you see food it just makes you
hungry for food and I think that's part
of the idea there and then of course
like any time that I'm not putting my
food in plastic that's something that I
try to do is not put it in plastic not
always avoidable but I'm trying slowly
getting better at that but yeah these
things have really come in handy
all right so Vacarro is next again dull
knives if you have sharp knives you
probably want to not do this in the palm
of your hand
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another great avvocato day
and then I like to just cut that up into
slices and I'll get it out enough with a
fork in a second all right next
I prefer artichoke hearts and Zach hates
them whereas he prefers banana peppers
and I hate them I mean I don't hate them
but I'd rather just have a become
artichoke hearts okay I really need a
fork at this point
mama fork and a Papa Fork I just don't
like big forks when I eat I don't like I
have so many opinions in my kitchen but
it's true I just I feel like because I'm
small it's just to have a big old fork
it just makes my food yummy or when my
fork is small okay another thing I try
to do is not use too many of utensils or
anything there's a small chance I have
avocado in my head right now one second
okay back what I was saying was I
actually prefer to not have many
utensils that I try to use so I'll be
rinsing stuff off and reusing as much as
I can again I just try to make lunches
really easy I don't know what it is
about artichoke hearts but I just love
them so much and these ones are also
marinated so we have this really yummy
flavor kind of like Italian seasoning
with them and Zach got into banana
pepper banana peppers this year just
because we ordered a vegetarian pizza
one time and it came with banana peppers
and now he's like obsessed with banana
peppers and puts them on anything
he's like there's nothing that can taste
bad if there's banana peppers on it but
I mean I I think they're all right
they're just kind of like a pickle
all right now another thing that I like
and Zach doesn't like is beets and these
ones are canned they're they're chopped
up shredded and I just really like these
I'm gonna have to be careful though
because I'm wearing white shoes right
now so you're just gonna be super
careful and it's my old fashioned can
opener I think this one's my
grandmother's from like 20 or 30 years
ago but see I say that not it's not
working here we go yeah I've done a lot
of research with back in the day of why
I like root veggies like carrots and
beets and I don't know it's just
something to do with my body type
whereas Zach likes more cruciferous
Romain's all that stuff okay I rinse my
fork
all right so all I'm gonna do is just
lift some off with my fork and put that
on in a corner have you ever made a
bootable these are so yummy in that and
a lot of times they'll just put little
pockets of different food groups in
different corners of the plate and it
just looks so good
but yeah you're either a beat person or
you're not and it's totally fine if you
don't like them I love them though all
right so another thing that I've already
put into a little container is the
garbanzo beans or chickpeas to me they
just taste like hummus Zac things they
had taste more like a Lima Bean and so
like he's okay with eating them but he's
got to have it or I'm sorry with other
food as well he can't just have these
because who likes lima beans so if
you're thinking that they taste like
lima beans then you probably won't like
them okay so I also have some cucumber
that I cut up yesterday
you know it'll last it will be sorry
you're making a mess cucumber will look
a lot more fresh than this when you cut
it up fresh but just to make my life a
little easier I'm just gonna go with
that okay Zack likes cucumber and I'm
gonna add some to his too
all right whatever dude why you didn't
like cucumbers right so now I have a
shredded carrots and I'm just gonna add
Zac some carrots as well again he's not
a roots guy but he likes shredded okay
I'm gonna move on to this one next I
guess
this is hard-boiled eggs and I can link
you guys to how Martha Stewart makes
hard-boiled egg eggs and that's exactly
how I make them I don't mess around I
don't like them overcooked
but then again I have no idea what's
inside it so we'll see what they turn
out like I have heard that it's true
that if you if you believe the what do
you call this Michelle if you leave the
shell on until the next day then it will
kind of break easier and you won't get
too many little chips inside of your
hard-boiled egg and I cooked mine after
a boil I turned off the heat covered it
and cooked them for eight minutes so
they should still not be overcooked at
all a little bit creamy but not runny
either yeah see that it's like not
chipping or anything like the that
little waxy part of the shell isn't
sticking to the egg all those really
obnoxious things about hard-boiled eggs
are solved by peeling it the next day I
also added a little bit of vinegar to
the water while I was boiling it and
that helps the shell lift off from the
egg a little bit more - all right I'm
gonna set that right here up and take
this away
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okay big reveal on the egg let me rinse
that off a little bit still got a little
bit of shell on it see that's perfect
because it has a little bit of the the
richness of the yolk there it's not
something that is overcooked or anything
it's a little bit creamy still and
there's nothing that's gray around the
edges so that's awesome I'm just gonna
give us each one half and I'm gonna put
the chickpeas with the egg for Zac it's
the thing I don't know alright so
another little preference here feta
absolutely amazing on salads especially
with cucumber and today I'm using this
one which I picked up from the store
this past weekend when I was making some
spaghetti and it was just the perfect
parmesan sort of thing it doesn't even
say it's parmesan it's just Tuscan
cheese just little cheese shavings
so Zacks is really more of a Greek salad
in some ways he's got Greek dressing
feta cucumber and I don't know what mine
is it's kind of more Italian so I've
just got my cold-pressed olive oil with
that and that one cucumbers look just a
little too thin it's not looking so
great the only thing left is croutons
you definitely don't have to add
croutons but these ones are from Olive
Garden and before we moved we ate all
garden all the time to go is so good but
for now I've just got some Olive Garden
croutons that was probably too many you
might not want to add that many but
that's what I'm doing today all right so
that's pretty much all it takes to add
together a quick healthy lunch and a lot
of these things are just kind of prepped
as I go so I had a fresh green pepper
sliced that up and it's ready for
tomorrow I'm just kind of rotating all
those things out so that's really it the
only other thing that we like to have is
kombucha we seem to have that like every
day for lunch and it just feels like a
soda to us but there's several brands
and flavors that we don't really care
for a lot of people don't really care
for kombucha at all and so the one that
we always get is this one not sponsored
but if you've been around this channel
before you've seen me talk about this so
many times so this is ginger berry it's
blueberry juice and kombucha and ginger
and it's especially got one sort of
probiotic in it that I really need which
is s Velarde probably not saying that
right anyways super good I have
had a better kombucha sense this I've
made my own once and I'm not doing that
again
okay so I like to have it in a cup and
then I give Zach the rest in the bottle
I also say that this one generally is a
fizzy er one but sometimes it wasn't
very fuzzy so you can shake it up if you
just want a little bit more fizz - it
looks like it's a little bit more like
the vinegar side so if yours doesn't
feel like fizz up as quickly then that
means that yours is more ripe and
probably healthier for you but yeah
sometimes if it's really fizzy it tastes
exactly like a blueberry tea soda blend
really good and that is lunch so I will
see you guys next time I make something
like this it will be for dinner and I'll
see you then
call me crazy make sense
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