i spent today batch cooking for the week from some tasty recipes i bookmarked in magazines i read in various airports during the past week’s work-related travels. tomorrow’s lunch, though, is just the basics: leftover lentil rice pilaf from last night’s dinner, plus two chicken-free nuggets (i prefer health is wealth’s version, as they are lower in fat than the comparable boca product) and some fresh veggies.
turns out that a realistic portion of both of these protein-rich foods is waaaay smaller than i thought! but that’s ok, i’m learning to listen to my body telling me it’s full when i eat denser foods, and the balance of healthy foods here is tone it up nutrition plan-friendly. calorie count below.
- one cup of lentil rice, 200 calories (3.5 g. fat [2 g. saturated], 10 mg. cholesterol, 680 mg. sodium, 36 g. carbs [8 g. dietary fiber, 3 g. sugar], 11 g. protein, 15% vitamin A, 15% iron)
- two chicken-free nuggets, 85 calories (1.5 g. fat, 170 mg. sodium, 13 g. carbs [1 g. fiber, 1 g. sugar], 5.5 g. protein, 5% iron)
- two steamed broccoli florets, 12 calories (8 mg. sodium, 1.6 g. carbs [0.8 g. fiber, 0.8 g sugar], 20% vitamin C)
- two cherry tomatoes, 6 calories (2 mg. sodium, 80.6 mg. potassium, 2 g. carbs, 6% vitamin A, 8% vitamin C)
- garnish (lettuce leaf, carrot slice, cucumber slices, snow and peas chopped on bias), collectively, 12 calories (14.1 mg. sodium, 17.1 mg. potassium, 2.4 g. carbs [1.0 g. fiber, 0.7 g sugar], 0.6 g. protein, 40.7% vitamin A, 9.9% vitamin C)
TOTAL: 315 calories — this one is low enough that i can throw a lindor truffle (approx. 75 calories) in for dessert, yay!