THM Lunch and Snacks

My favorite lunch is always leftovers from the night before.  We intentionally make large portions so Jake can take leftovers to work and hopefully there's enough left for me too.  If that's not an option, my lunch is very basic.  Since I'm feeding a 1 and 3 year old at the same time, I refuse to "cook" something for lunch.  So here's a list of my typical meals.

(You will note that my options are mostly non or low-dairy.  I am allergic to dairy, so I avoid the recipes that include cottage cheese, cream cheese, or Greek Yogurt.  I can handle some cheddar or feta cheese, but otherwise I avoid dairy.  I have asked a friend to do a "guest post" with dairy ideas or recipes.)

• Deli Style Turkey or Chicken, a slice of Cheddar Cheese with Strawberries and Blueberries in Sugar Free Cool Whip (S)
• Turkey Wrap (low fat ingredients) with an Apple or Cherries (E)
• Pita Chips & Hummus (E)
• Peanut Butter on Celery (S) - Add Mini Chocolate Chips for "Ants on a Log"
• Salad - Lettuce, Deli Meat or Chicken Tenders, Broccoli, Cauliflower, Bacon Bits, Cheese, Almonds, and Ranch Dressing (S) (I don't think I've ever made an E salad, just doesn't appeal to me).
• Pure Protein Bar - Paired with 1 item that makes it an S or E, like Cheese (S) or Fruit (E)

 

My girls eat low carb, but not "on plan."  If my meal doesn't work for them, I make something like this:

• Banana Boats (Banana Sliced with Peanut Butter, Sometimes with Mini Chocolate Chips or Sprinkles)
• Yogurt, Fruit, and Crackers
• Cheese, Strawberries and Blueberries with Cream
• Turkey, Cheese, and Crackers
• Peanut Butter and Honey Sandwich on the Arnold Flax & Fiber Sandwich Thin
• Apples with Peanut Butter
• Chicken Tenders, Veggies and Dip

My snacks are very interchangeable with my lunches.  So these items are possibilities for a quick lunch or an afternoon snack.  I tend to eat lunch at 11:00 and a smaller snack at 3:00.  So 2 smaller meals seems to fit me perfectly.

• Popcorn (Fat Free Kettle Korn) (E... Sorta)
• Smoothie (Banana, Peanut Butter, Protein Powder, Almond Milk & Stevia - Crossover)
• Smoothie (Banana, Mixed Berries, Protein Powder, Almond Milk & Stevia - E)
• Protein Packed Peanut Butter Cups (S)
• Skinny Chocolates (S)
• Peppermint Chocolate (S)
• Peanut Butter Chocolate Fudge (S)
• Vanilla Pumpkin Protein Cookies (S)
• Chocolate Chip Oatmeal Muffins (E/Crossover)

 (See Recipes Below)

Homemade Protein-Packed Peanut Butter Cups (S)

(Makes 24)

Ingredients:

Chocolate Layers:

2 C. Coconut Oil

3/4 C. Hershey’s Dark Cocoa

2 tsp. NuStevia Powder

2 tsp. Vanilla Extract

Peanut Butter Layer:

3/4 C. Coconut Oil

1 Regular Size Jar of Peanut Butter

1 Scoop (Approx. 1/4 C.) Protein Powder

1 tsp. NuStevia Powder

 

Line 2 cupcake tins with cupcake liners.  Melt the Coconut Oil for the Chocolate Layers.  Mix the remaining “Chocolate Ingredients.”  Pour a small amount to cover the bottom of each cupcake liner.  Set aside the remaining chocolate for the top layer.  Put the pans in the freezer for 10-30 minutes until set.

Melt the coconut oil for the Peanut Butter layer.  Add the peanut butter to it.  Put in microwave for 30-60 seconds longer if needed to mix.  Add the protein powder and the stevia to taste.  Pull the pans from the freezer and pour the peanut butter layer into each tin.  Return to freezer until solid.

Pull from freezer and pour the final chocolate layer on top.  Put back in freezer for 20-40 minutes until frozen.  Pull them all out and put into a gallon size Ziploc bag.  You can either store them in the freezer or the refrigerator.  Use the muffin liner to hold the chocolate while you eat.  It gets messy 

Peppermint Skinny Chocolate (S)

(Makes 1 Pan of Mini Chocolates)

          

1 C. Coconut Oil

1/2 C. Hershey’s Dark Cocoa

1 tsp. NuStevia or 25 Drops Sweetleaf Stevia

2 tsp. Peppermint Extract

Melt Coconut Oil.  Mix ingredients together to taste.  Pour into silicone pan or mini muffin pan with liners.  Place in freezer to set.  Put in quart size Ziploc bag and store in the refrigerator.

  

Healthy Peanut Butter Chocolate Fudge (S)

• 3/4 C. coconut oil
• 3/4 C. peanut butter
• 1/2 C. Hershey’s Dark cocoa powder
• 2 tsp. Stevia (to taste) or 20 Drops Sweetleaf Stevia

Directions:

Melt the coconut oil and peanut butter together in a pot or pan over low heat (or in the microwave). Add the Cocoa and Stevia and mix until smooth. Immediately pour into a silicone mold or into mini muffin tins which have been lined with mini muffin liners. Place in the freezer until set. Store in the refrigerator.

Yields: About 48 candies

  

Vanilla Pumpkin Protein Cookies (S) 

• I made these for the first time today.  I needed another use for Pumpkin after making the Pumpkin Pancakes.  I always have 1/2 a Can left over.  These Cookies are... Okay, but my adjustments to the recipe should make them great.  I added the Coconut Oil and Vanilla Extract.  Here's hoping for round 2.

Vanilla Pumpkin Protein Cookies (S)

This recipe uses 1/2 a can of Pumpkin and makes a dozen cookies.  Double the recipe to use the full can of Pumpkin and make 2 dozen cookies.  Adjust measurements as needed for your taste

A delicious fall inspired cookie, packed with protein.

Ingredients

• 1/2 Can or 1 Cup 100% Pure Pumpkin
• 1/4 Cup Peanut Butter
• 1/4 Cup Coconut Oil
•  2 Egg
• 2 tsp Pumpkin Pie Spice
• 1/2 tsp Baking Soda
• 1/4 Cup Coconut Flour
• 1 tsp. Vanilla Extract
• 2 - 2 1/2 tsp. NuStevia (to taste)
• 1/2 scoop Vanilla Protein Powder (Approx. 1/8 Cup)
• Top with Semi-Sweet Chocolate Chips

Directions

Mix all ingredients together, line cookie sheet with parchment paper and place batter on top. Bake at 350* for Approx 16-20 mins depending on cookie size. Cookies should be firm on the outside, soft on the inside.

Chocolate Chip Oatmeal Muffins (E/Crossover)

(Makes 24 Muffins)

• 2 1/2 Cups over-ripe mashed banana, measured after mashing (I cut up and freeze my bananas when they get brown spots.  Then they’re ready for smoothies OR this recipe.  Just warm in the microwave to melt, then put in the food processor)

After blending/mashing the bananas, put them in a large bowl and add the following ingredients.

• 5 Cups Old Fashioned Oats
• 1 tsp Salt
• 1 Tbls NuNaturals NuStevia (or Substitute Stevia)
• 2 tsp Baking Powder
• 2 tsp Glucomannan (stir immediately to avoid gelling)

Then add

• 3 1/2 Cups water
• 1/3 Cup Coconut Oil
• 3 tsp Vanilla Extract
• 3/4 Bag of Mini Semi-Sweet Chocolate Chips

Preheat oven to 380 F and line 24 cupcake tins. In a large mixing bowl, combine all ingredients and stir very well.  Then pour into the cupcake liners and bake 21 minutes or until lightly brown on top.  These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast or treat on a busy day.

**I don't drink the THM drinks simply because I don't have the time or energy to make them.  I drink water with Breakfast, Lunch, and Dinner.  I sip coffee all morning long (yes, I ignore the 3 hour rule with that liquid).  And I MIGHT have a diet soda in the afternoon if I need a happy drink.  But most of the time it's just water.  If that bores you, find a drink that works for you that keeps you on plan.**

Feel free to comment with any other lunch or snack ideas.