Archive for Lunch

Brussel Sprouts and Sweet Potatoes

I am not sure about you, but when I was younger I absolutely despised Brussel sprouts. It was just something about them that made me yell out YUCK!! It wasn’t until I got older that I found out they are so many different ways to prepare and season foods that you can enjoy, when normally you would shy away.

I can now either have Brussel spouts but they HAVE to be steamed or baked with the right seasonings for me to have it on my plate.

Got this recipe from none other than Registered Dietitian, Molly Linek. Check it out!


● 1 large sweet potato (cut into 1/2-inch cubes)

● 2 tablespoons olive oil

● Salt and pepper

● 1/2 pound Brussels sprouts (trimmed and cut in half)

● 1/2 onion (large diced)

● 1/2 bell pepper (large diced)

● 1 teaspoon smoked paprika

● 1/2 teaspoon ground cumin

● 1 pinch cayenne pepper

● 4 garlic cloves (roughly chopped)

● 4 large eggs

1.  Preheat the oven to 425 F.

2. Cut Dice sweet potatoes and toss with 1 tablespoon olive oil salt and pepper.   Spread in a single layer on a large baking sheet and Roast for 20 minutes.

3. Toss the trimmed Brussels sprouts, onion and bell pepper in 1 tablespoon of olive, paprika, cumin and cayenne pepper, salt and pepper.   

4. Add to the sweet potatoes. Roast for another 15 more minutes, or until the potatoes are tender and and the sprouts are browned.

5. Reduce the oven temperature to 400 F.

6. Remove potatoes and brussel sprouts from oven.  Add garlic and vegetables to a greased baking dish or cast iron skillet. 

7. Crack each egg on top of the veggies. Season with salt and pepper. 

8. Bake for about 15 minutes, or until the whites are set but the yolks are runny.


BLT Wrap Recipe

What you need:

● 3 ounces cream cheese (softened)

● 4 to 5 whole wheat tortillas

● 2 tomatoes (seeded and chopped)

● 2 avocados (chopped)

● 2 green onions (chopped)

● 10 slices bacon (already cooked)

● 1/3 cup ranch salad dressing


● 2 cups mixed salad greens


Spread some of the softened cream cheese on each flour tortilla and set aside. In a large bowl combine the tomatoes, avocado, green onion, cooked bacon, ranch salad dressing, and mayonnaise and mix well.

Place this mixture on the tortillas and top with the salad greens; roll up. Serve immediately or wrap well and chill for 3 to 4 hours, then serve.

Enjoy 😊

Waldorf Chicken Salad Sandwich

Recipe provided by Registered Dietitian, Molly Linek.

What’s needed

● 2 (12-ounce) cans chicken, drained, or 2 cup shredded cooked chicken

● 1-2 chopped unpeeled Granny Smith apples

● 1 cup chopped celery

● 1/2 cup chopped walnuts

● 1/2 cup dried cranberries

● 1/2 cup FULL fat, plain yogurt

● 2 tablespoons honey mustard

 ● 2 teaspoons ​lemon juice

● 1/8 teaspoon salt

● 8 slices cinnamon raisin bread

● leaf lettuce or butter lettuce


Combine the chicken, Granny Smith apples, celery, walnuts, dried cranberries, mayonnaise, yogurt, honey mustard, lemon juice, and salt in a medium bowl.

Mix well. Make sandwiches with your choice of bread and lettuce.

Enjoy 😉

Middle Eastern Vegetarian Pita Sandwich

 Recipe provided by Molly Linek, Registered Dietitian.

For The Tzatziki Sauce:

● 1 cup greek yogurt

● 2 tablespoons cucumber (chopped)

● 1/2 tablespoon red onion (grated)

● 1 tablespoon fresh mint (chopped)

● 1/2 tablespoon fresh dill (chopped)

● 1/2 lemon (juiced)

● 1 tablespoon olive oil

● Salt (to taste)

● 1 tablespoon water (or more to thin out sauce)

In a small bowl, add greek yogurt, chopped cucumber, grated red onion, chopped fresh mint, chopped fresh dill, the juice from half lemon, 1 tablespoon olive oil, and salt. Stir to combine all the ingredients completely.

If the sauce is too thick, add 1/2 tablespoon of water at a time until desired texture is reached.

For The Tabbouleh​:

● 1 cup cooked bulgur wheat

● 2 tablespoons scallions (chopped)

● 1 bunch parsley (finely chopped)

● 2 tablespoons mint (chopped)

● 2 tablespoons tomato (chopped)

● 2 tablespoons cucumber (chopped)

● 1/2 tablespoon olive oil

 ● 1/2 to 1 whole lemon (juiced, adjust to taste)

Add bulgur wheat, scallions, parsley, mint, tomato, cucumber, olive oil and lemon juice (starting with half a lemon) to a small bowl and mix. Salt to taste.

The flavor of the tabbouleh will get better as it sits so be sure to let it rest for at least 30 minutes before serving.

For The Sandwich:

● 1 pita

● 2 tablespoons tzatziki

● 1/4 cup lettuce

● 2 tablespoons cherry tomatoes (halved)

● 1/2 tablespoon red onion (chopped)

● 2 tablespoons tabbouleh

● 1 to 2 tablespoons feta cheese

● Mint leaves (to taste)

● Parsley leaves (to taste)

● Sprigs of dill (to taste)

Enjoy 😊


Recipe provided by Registered Dietitian, Molly Linek.


● 2 cups cooked rice

● 2 tablespoons ​fresh cilantro​ (chopped)

● 2 limes (juiced)

● 1/2 onion (diced)

 ● 3 to 4 cloves garlic (minced)

● 2 tablespoons vegetable oil (or olive oil)

● 1 (15-ounce) can black beans (or pinto beans; drained)

● 1 tablespoon ​chili powder

● 1/2 teaspoon ​cumin

● 1 tablespoon hot sauce (or to taste)

● Optional: pinch salt (to taste)

● 2 (10-inc​h) ​whole wheat ​ TORTILLAS


1. Gather the ingredients.

2. In a large bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with a bit of fresh lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.

3. In a separate large skillet, sauté the garlic and onion in vegetable oil or olive oil for 2 to 3 minutes, or until the onion is soft.

4. Reduce the heat to medium-low and add the black beans or pinto beans and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you’d like, but you shouldn’t need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.

5. Spoonthecilantro-limericeandtheblackbeanmixontolightly warmed flour tortillas, and add any additional toppings you want.

6. Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.

Enjoy 😉


Recipe provided by Registered Dietitian, Molly Linek


● 1 cemita bun (or other round sesame seed)

 ● 1 tablespoon canned ​adobo​ sauce

● 2 canned chipotle peppers, sliced into strips

● 1/4 cup cooked ​Mexican pulled pork​ (TRADER JOES PREMADE)

● 1 tablespoon ​chopped ​cilantro

● 1/4 cup shredded Mexican string cheese, ​queso Oaxaca

● 4 slices tomato

● 1/2 small avocado, sliced

Gather the ingredients.

-Begin by splitting the cemita in half with a serrated knife.

-Using the back of a spoon, press down on the interior sides of the bun so little indented pockets form to hold all the sandwich ingredients in.

-Add a half tablespoon of adobo sauce to each side of the bun and then add half the chipotle peppers on top of each half as well.

-Add the pork to the bottom half of the bun and then add the papalo (or cilantro), queso Oaxaca, tomato, and avocado to the top half.

-Close the sandwich and wrap tightly in butcher paper.

-Slice it down the middle and serve.

enjoy 😉



Recipe provided by MOLLY LINEK, MPH, RD

“Toss the PB&J and add adventure to your lunches! Far from boring, these sandwiches and salads are worth looking forward to without taking up too much time. More importantly, they are nutritious, easy to make, and can repurposed leftovers!”

For the Pork and Cabbage:

● 1 pound ground pork

● 1 teaspoon sesame oil

● 1/2 cup scallions (sliced, whites and greens divided)

● 1 (14-ounce) bag coleslaw mix

● 3 cloves garlic (minced)

● 2 tablespoons soy sauce (or coconut aminos)

● 2 teaspoons rice wine vinegar

● 1 tablespoon ground ginger (or freshly grated)

● Optional: 1 teaspoon red pepper flakes

 For the Spicy Chili Sauce:

● 1/4 cup MAYO

● 2 tablespoons garlic chili paste

● 1/4 teaspoon salt

Garnish: sesame seeds and CRISPY WONTONS

1. Gather the ingredients.

2. Heat a large sauté pan over medium-high heat. Add the ground pork,

sesame oil, and the whites of the scallions to the pan. Cook, stirring frequently and breaking up the pork, for about 5 minutes or until the meat is browned and cooked through.

3. Add the scallion greens, coleslaw mix, garlic, soy sauce, rice vinegar, and ground ginger to the pan and cook for another 3 to 5 minutes or until the cabbage is just tender. Add the crushed red pepper flakes (if using).

4. Gather the ingredients for the spicy chili sauce.

5. In a small bowl whisk together the mayonnaise, garlic chili paste, and salt.

6. Place the sauce in a piping bag or a plastic bag and drizzle the mayo over

the top of the cooked ground pork and cabbage mixture. Garnish with more scallions and sesame seeds.

Enjoy! 😋

Mango Salsa Recipe

Recipe shared by Registered Dietitian, Molly Linek 

A super easy and healthy mango salsa recipe for any occasion!


2 – 3 cups


● 2 mangoes, peeled and diced

● 1/2 cup diced red onion

● 1/2 cup chopped cilantro, omit if desired

● juice of 1 lime

● pinch salt, optional

● 1/4 cup diced jalapeno, optional

● 1/2 of a bell pepper, optional

● Instructions

Feel free to stir in any of the ingredient suggestions listed earlier in this post. The recipe is great for using up whatever fruit or veggies you have on hand.

To make the salsa, simply stir all ingredients together. Serve either cold or hot, and refrigerate leftovers in a covered container for up to four days. If you try it, be sure to rate the recipe below!

enjoy 😉

Cilantro Lime Tofu….Grilled

Recipe provided by RD Molly Linek

Enjoy! ☺️

Orange Cashew Chicken

Recipe provided by a registered dietitian, Molly Linek.

Simple and EASY


● 2 tablespoons peanut oil

● 4 boneless, skinless chicken breasts cut into thin strips

● 1/4 teaspoon salt and 1/8 teaspoon pepper

● 3/4 cup orange juice

● 2 tablespoons soy sauce

● 1 tablespoon cornstarch

● 2 cups frozen baby peas, thawed, or frozen broccoli

● 1/2 cup cashew pieces


1. Heat the oil in a heavy skillet or wok over medium-high heat. Sprinkle the chicken with salt and pepper on all sides.

2. Add the chicken to the wok.

3. Stir-fry until the chicken is cooked through, about 3 to 4 minutes.

4. Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the

5. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

6. Stir-fry for 2 to 4 minutes until the sauce thickens. Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

Enjoy 😉