Healthy lunch Archives

Crispy Garlic Sweet Potato Fries

November 25, 2023 by Lee Hersh Leave a Comment

Crispy Garlic Sweet Potato Fries

Er Mer Gerd. I think I’ve fallen in love with sweet potatoes all over again. I am usually a cinnamon baked sweet potato fry kind of girl…but had the urge to step out of my comfort zone. Maybe because I was craving both corn bread and fries at the same time?

Why yes I was. I refrained from going to Famous Daves and decided to make something at home that would satisfy my cravings and was a little bit healhier. Hence my use of corn meal.

I was hoping to make a yogurt dipping sauce with fresh herbs, but I didn’t have any. No fear, you can still get GREAT flavor with every day spices like chili powder and cumin, which was the main focus in today’s recipe!

Ingredients for Crispy Garlic Sweet Potato Fries

sweet potatoes
cornmeal
garlic powder
Virgen Olive Oil
coarse salt

Crispy Garlic Sweet Potato Fries

Author: Lee Hersh

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Instructions

First, preheat oven to 400F and line a baking sheet with tin foil. Then, begin by thoroughly washing the sweet potatoes. Dry off and cut sweet potatoes into fries. I like mine thinner. Just make sure each fry is roughly the same thickness.
Next, transfer sweet potato fries into a large plastic bag. Pour in 2T olive oil and shake, thoroughly coating each fry with oil. Then, add in seasonings and shake again.
Next, transfer fries onto baking sheet and spread evenly. Bake fries for 25-30 minutes.

Chili Yogurt Sauce

Author: Lee Hersh

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Ingredients

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½ cup Greek yogurt
½t cumin powder
½T chili powder
1t lemon juice (optional)

Instructions

Mix all ingredients together in a small bowl.

I served my fries with some baked chicken. Couldn’t be a better dinner!

I’m curious- what is your favorite dip for fries?

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Seared Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

November 25, 2023 by Lee Hersh Leave a Comment

Seared Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

The sunshine never felt so good. It has been one long FREAKNING winter. I think I’ve been wearing my parka and boots since maybe November and finally on April 26th, I decided to retire them for the season. I remember last year, it was in the 70’s in March. We finally reached 60 degrees this past week and I feel like a new woman

Today it was 75 and sunny…beautiful as can be. Blake and I spent the entire day together, which we haven’t done in months because he usually has school on the weekends. We worked out, ran errands, went on a bike ride, and had a beautiful dinner on the grill.

Grilled Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

How pretty! I have to give some major props to Blake for the seared ahi tuna. He gets it perfect every time!

We got these Ahi Tuna steaks from Trader Joe’s for about $3.00 a pop.

Along with the Seared Ahi Tuna, we paired it with a homemade corn relish and cilantro yogurt sauce.

Seared Ahi Tuna with Corn Relish

Author: Lee Hersh

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Instructions

First preheat your gril to 350 degrees.
Next, drizzle olive oil on both sides of each steak and sprinkle on salt and pepper (on each side). Then, sprinkle on black sesame seeds (on each side).
Place steaks onto grill and cook for 3 minutes. Drizzle on some soy sauce and flip and cook for an additional 3 minutes.

Cilantro Yogurt Sauce

Author: Lee Hersh

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Instructions

In a medium sized bowl, mix all ingredients together.

Seared Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

Author: Lee Hersh

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Ingredients

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1/4 cup plain greek yogurt, non-fat
1/4 cup fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon cumin

Instructions

In a medium sized bowl, mix all ingredients together.

The key to getting the perfect seared ahi tuna is not cooking it too much. If you coo it too much it kind of tastes and looks like chicken. It works best on the grill, but can be done in a frying pan or in the oven as well.

One last thing. The corn relish can double as a corn pico, paired with crunchy corn tortilla chips

Perrrrfection.

Seared Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

What is the first thing you’re making (or made) on the grill?

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chop chicken salad

November 25, 2023 by Lee Hersh Leave a Comment

chop chicken salad

The best thing about summer cooking is the leftovers. It’s when I can go in my fridge and realize that I have all the fixings for an amazing Chop Salad.

Chop Salads are so colorful and tasteful. There are so many flavors that I just don’t want to stop eating

My favorite part of that salad was hands down the avocado. Perfectly ripe with the yummiest texture!

To make my chop salad I used 2 big handfuls of spring lettuce mix. On top I have feta cheese, grilled chicken, sliced avocado, grilled corn, sliced mini cucumbers, and a small handful of craisins (or dried cranberries). For dressing I used Newman’s Own Lite Balsamic Vinaigrette.

Balsamic Vinaigrettes are definitely my go-to when it comes to dressing.

Just like avocados are my go-to for healthy fats

Last but not least, here is a little glimpse at my first time (attempting) to make cake pops. I do have to say it is a lot harder and tedious to make cake pops than you would think. They taste A LOT better than they look. Bakerella makes it look like a cinch.

Seriously crossing my fingers they turn out better for round 2. I need decrease the size and make sure the frosting is drippy enough (hardening frosting is no bueno).

Linley and I are catering a grad part this week so we thought we would do a trial run when it came to the cake pop part since neither of us have ever made them. We are also making cupcakes, peanut butter balls, and pies. I am most excited about the cupcakes.

I am also excited about baking unhealthy food. Why? Because it always turns out better (baking wise). White flour rises better and frosting is pretty.

Cake pop suggestions/tips: Give em’ to me!

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Greek Yogurt Chicken Salad sandwich

November 25, 2023 by Lee Hersh Leave a Comment

Greek Yogurt Chicken Salad

2 more days and Blake and I (and Linley) will be on our way to MISSOULA! I am so excited I can hardly sleep at night. Today’s recipe was inspired by a recipe I did about a year ago for Anytime Fitness: Healthified Chicken Salad Sandwiches. I used the same base of Greek yogurt and honey, but changed some flavors around and threw it in the middle of a whole wheat ciabatta bun.

Update on my gluten sensitivity: I have slowly been adding more and more gluten back into my diet and things seem fine stomach-wise and skin wise. For now, I still try and avoid it when I can, but do not restrict it from my diet completely- like these wonder ciabatta buns!

I love that grapes are back in season. None of this > $5.00/pound nonsense! I got a really good batch of purple grapes for $1.79/pound at my new favorite grocery store: Jerry’s Foods. If you live in the Twin Cities, I highly suggest hunting down a Jerry’s Foods. They have an amazing selection of produce, baked good, and meat (I can’t stress meat enough!). Jerry’s is also where I got the chicken for this post.

Greek Yogurt Chicken Salad

Ingredients (Note: to make this recipe gluten free, lose the bun!)

2 large chicken breasts
1T olive oil
1t salt
1t pepper
8 oz plain, nonfat Greek yogurt
1/4C honey
1 teaspoon lemon juice
1C grapes, halved
1/3C slivered almonds
handful of organice spring lettuce
8 whole wheat ciabatta buns

Method

Preheat oven to 400 degrees farenheight. Season chicken breast with salt and pepper and place in a pan with 1T olive oil. Bake for 25-30 minutes, or until cooked.
Dice chicken into bite size pieces and let cool in the refrigerator for at least 2 hours.
In a small bowl, mix together yogurt, honey, and lemon juice and set aside.
In a medium sized bowl, mix together grapes, chicken breast, and almonds. Then pour on dressing and toss.
Serve in between a whole wheat ciabatta bun with organic spring lettuce.

In my original recipe on Anytime Health, I used 1/4 cup poppy seed dressing. I did miss that in this recipe, so feel free to add it back in! I just didn’t have any on hand at the time.

See- look at those perfect grapes…nice job Jerry!

And now for the real Throwback Thursday. The sister and I back in high school during Varsity Soccer. I was a sophomore (#4) and she was a Junior

Oh do I miss my soccer days. I played competitive soccer all year round, but my favorite experience was definitely high school soccer. I am a lefty, so outside-left mid was my homebase. I wish I knew how to train properly and eat a proper diet to increase my strength and insurance during this time in my life! No regrets, right?

What high school sports/activities did you play?

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Beet and Tomato Quinoa Salad

November 24, 2023 by Lee Hersh Leave a Comment

Beet and Tomato Quinoa Salad

Ooooh quinoa. I remember the days when you were $1.99/pound. Now I can’t find you for less than $5.99/pound. I knew you were too good to be true when I fell in love with you back in 2010. Just because you are expensive now and everyone wants you, doesn’t mean I will stop loving you.

#nerdalert

It’s been a while since I posted a new quinoa salad recipe! I used to post so many back in the day. I was at Whole Foods after teaching yoga last week and found some tri-colored quinoa in the bulk section! Why yes, I’ll take a pound. I’ll also take some roasted beets and tri-colored tomatoes. So colorful and so much flavor!

I got this Organic Ginger Soy Vinaigrette dressing from Whole Foods a few weeks ago not know exactly what I was going to use it for, maybe salad? It was THE perfect flavor to mix into this quinoa salad.

I love this little bowl. I got it on mega sale at Anthropologie a couple weeks ago.

Ingredients for Beet and Tomato Quinoa Salad

quinoa, uncooked
water
cherry tomatoes
green onions, chopped
beets, steamed and cubed
Ginger Soy Vinaigrette

I had this quinoa salad for lunch yesterday and I paired it with some fruity bubbly water. I just mixed a La Croix with some fresh fruit. Yum!!

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Beet and Tomato Quinoa Salad

Author: Lee Hersh

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Ingredients

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1 cup tri-color quinoa, uncooked
2 cups water
1 carton cherry tomatoes
¼ cup green onions, chopped
4 beets, steamed and cubed
¼ cup Ginger Soy Vinaigrette

Instructions

Begin by cooking your 1 cup quinoa and 2 cups of water. I used a rice cooker and cook the quinoa on the brown rice setting. If you don’t have a rice cooker, in a medium size pot, bring quinoa and water to a boil. Then, reduce heat to low, cover, and let simmer for about 20 minutes or until all of the water is absorbed. Transfer quinoa into a tupperware container, and place in the refrigerator to cool for at least an hour.
In the mean time, prepare your veggies. Cut cherry tomatoes in half, chop green onion, and slice (skinless) steamed beats into cubes.
Then, mix quinoa and vegetables together in a large bowl and pour in ¼ cup of Ginger Soy Vinaigrette (you can substitute for a balsamic vinaigrette). Toss.
Serve chilled.

Healthy Quinoa Nachos

November 24, 2023 by Lee Hersh Leave a Comment

Healthy Quinoa Nachos

What makes a nacho a nacho? Is it because there is a giant bed of chips with tons of stuff on top? Or because of the cheese?

Either way, normal nachos are usully not-cho healthy. This is how I do nachos. With homemade baked corn tortilla chips, a big grass scoop of Quinoa Salsa, and some Goat cheese to top it off!

I was working on my light bouncing during this shoot. The sun was high and very strong at the time I wanted to photograph, so I had to bring the party inside. Definitely a different style of photography…something I am going to have to get used to again once winter comes

Oh, the thought of winter makes me want to cry.

But then I look at these nachos and I’m happy again

Ingredients for Healthy Quinoa Nachos

cooked quinoa
tomatoes, diced
red onion, finely diced
sweet yellow corn
fresh cilantro, chopped
salt
lime (juice)

On today’s agenda

Get a Minnesota Drivers License (should have done this about a year ago…better late than never!)
Make a dessert for tonight’s happy hour with work buds!
Pack for Kansas (Blake and I are going to Kansas tomorrow for a wedding shower and to see family

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Healthy Quinoa Nachos

Author: Lee Hersh
Total Time: 10 minutes

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Ingredients

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1 cup cooked quinoa (~1/2 cup dry quinoa + 1 cup water )
3 large tomatoes, diced
⅓ red onion, finely diced
1 can sweet yellow corn
¼ cup fresh cilantro, chopped
1t salt
½ lime (juice)
optional: 2-3 tablespoons finely diced jalapeño
optional: 1 can black beans

Instructions

Begin by cooking quinoa. In a medium size pot, bring 1 cup water and ½ cup quinoa to a rolling boil. Then, turn down to simmer and cover for about 15 minutes or until all of the water is evaporated. Transfer quinoa into a tupperware and place in refrigerator to cool.
Next, prepare veggies. Finley dice tomatoes and onion and mix together in a large bowl. Then, chop fresh cilantro and add to mixture along with a can of corn. Once the quinoa has cooled, add into mixture and give a final mix.
Season with salt and lime juice.

Prep Time: 10 minutes