Thursday, March 1, 2012
As I mentioned before, I'm trying to give my talented and handsome younger brother some tips on packing his lunch. He asked me for some healthy options that he would like. It's a bit of a challenge since the only animal product I eat is seafood (yes, that means no dairy or eggs) but it's been fun to figure out. Oh yeah, and he's gone off to another state so I'm not 100% sure what fruits/veggies he has access to. California pretty much has everything.
Here's my next lunch idea, it takes a little prep time so you may want to do the night before if you can't get up a little bit earlier:
12 medium shrimp (raw, shell on) = 72 Calories
1 cup chopped zucchini = 20 Calories
1 tbsp olive oil = 119 Calories
1/2 clove fresh garlic = 4 Calories (this is optional, as your coworkers may not appreciate the smell)
1/2 California Haas avocado = 161 Calories
12 cherry tomatoes = 36 Calories
1 chopped medium bell pepper = 31 Calories
1 cup chopped carrot = 52 Calories
Total Calories: 464
You can have a medium apple if you need more, that's only another 72 calories.
Chop garlic and then add to a warmed larger sauce pan (with a lid) with the olive oil. Stir around for a minute and then add the zucchini. Keep on just over medium heat and add zucchini. Again, stir around for about a minute and then put the lid on. After the zucchini seems to be getting softer, add the shrimp - shells on and all, stir around, and put the lid back on. Continue to monitor and stir every so often. Everything should be buttery soft and yummy after about 20 minutes. When done as desired, pour the contents of the pan into a colander/strainer. Let cool and then peel the shells off of your shrimp. Yes, this is a bit of a pain but trust me, once you realize how much better they taste when you cook them this way you'll never go back to that pre-shelled stuff. When you're finished place it all in a reusable portable container.
Cut your avocado in half and then put it in a reusable portable container.
Place your washed tomatoes into a reusable portable container and then add your chopped bell pepper and chopped carrot. Please don't buy pre-chopped. Do yourself a favor and get fresh ingredients and cut them yourself. Season with a sodium-free seasoning of your choice.
When it's time to eat you have 2 choices - you can nuke your shrimp for a few (ugh) or you can do it my way and eat it cold. Yeah, call me odd but I prefer my food cold. Anyways, once you decide what you're gonna do, cut the inside of your avocado into cubes and then add to your shrimp dish. Eat your tomato mixture on the side.
Do not drink with a soda, diet soda, energy drink, or any other processed sugar stuff. Drink water or herbal tea without sweetener.
Tell me what you think! Got any other good ideas for healthy sack lunches?