Tag Archives: lunch

Broccoli and Cheese Soup

I originally made this Broccoli and Cheese Soup recipe for my blog over 2 years ago. Yikes! Boy does time fly!  I have been going through my recipe archives lately and some of them are have serious need for updating. While the recipes are great the photos are blahhh. I have come a long way in my photography, but I still have lots more to learn.

Broccoli and Cheese Soup

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Grilled Pineapple Chicken Teriyaki Burgers

Yippee!  Summer break has officially begun! Time for vacations, picnics, pool parties, relaxing, and of course grilling. To celebrate summer break I made  these Grilled Pineapple Chicken Teriyaki Burgers that scream summer!

Grilled Pineapple Chicken Burgers
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BLTA Sandwich (Bacon, Lettuce, Tomato & Avocado)

The tomatoes are turning red in our garden. Wahoo! It’s sandwich night at our house. So BLTA’s it is.

BLTA’s, or bacon, lettuce, tomato, and avocado, are quite possibly one of my favorite summer sandwiches!  And there’s nothing better than using the fresh veggies from our own garden.

BLTA Sandwich

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Spinach & Artichoke Grilled Cheese

In honor of National Grilled Cheese month I made this awesome sandwich for lunch.

spinach artichoke grilled cheese

This was the first sandwich I had posted on my facebook page and I just realized it was not on my blog. How could I have kept this sandwich hidden? It’s just too darn yummy!  The cheese melts perfectly into the spinach and artichokes which makes it so juicy and delicious.

spinach artichoke grilled cheese

did-you-knowDid you know spinach can help fight wrinkles?  It’s high amount of vitamin A promotes healthy skin by allowing for proper moisture retention in the epidermis.  This helps to fight wrinkles, psoriasis and more.  Click here for more healthy benefits from eating spinach.

spinach artichoke grilled cheese


  • 1 clove of garlic, minced
  • 3-4 cups of fresh baby spinach leaves
  • 4 artichoke hearts, diced
  • 2 tablespoons of greek yogurt
  • slices of cheese of your choice, I like swiss (or no cheese if you don’t eat dairy)
  • 4 slices of whole grain bread
  • 1 tablespoon of coconut oil (or oil of your choice)


  1. Saute garlic for 1 minute in a hot skillet with a little oil.  
  2. Add spinach and stir until wilted. About 4 minutes and the add artichokes and stir until heated through.
  3. Remove from heat and drain any liquid from the pan.  Mix in greek yogurt.
  4. Heat a clean skillet (I like cast iron) on medium  low heat.
  5. Spread coconut oil on one side of each slice of bread. Place the bread, oiled side down, on heated skillet and add cheese and spinach mixture. Place remaining slice of bread on top (oiled side up) and cooked for about 3-5 minutes on each side, or until the bread is nice and brown.


Avocado Egg Salad

What to do with all of those hard boiled eggs? My friend from the gym told me she made egg salad using an avocado and they loved it so of course, I had to give it a try. Who would have thought pairing an avocado with eggs would taste so yummy? It’s also much healthier than using traditional mayo.

Just make sure you only make what you will be eating right away, since the avocado will brown if it sits in the fridge for too long. This egg salad comes together so easily, you won’t mind.

Avocado Egg Salad

tips&tricksWhen buying a ripe avocado make sure it is almost black in color and it should give a little bit when you gently squeeze it. Also, you can pop off the stem at the top, if it green on the inside then it is ripe.


  • 4 hard boiled eggs, peeled
  • 1/2 ripe avocado
  • 1 celery stalk, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh squeezed lemon
  • 1-2 tablespoons of greek yogurt (optional, this makes it a little more creamy)
  • salt and pepper to taste


  1. Remove yolk from egg and place in a bowl with avocado and mash together. 
  2. Chop egg white and add all ingredients to the bowl. Mix well until coated.

Mediterranean Pizza

Pizza time! I just love to make my own pizzas. It’s a great way to use up my leftover veggies and it tastes so much better than the frozen stuff. I usually cheat and buy the dough, so it only takes me a few minutes to assemble and bake. This is a perfect quick week night dinner, or a weekend lunch that can be nibbled on throughout the day. So get creative and add whatever you like!

This pizza I went Mediterranean.  I used:

  • tomato sauce
  • mozzarella cheese
  • fresh spinach
  • red onion
  • red pepper
  • kalamata olives, sliced
  • feta cheese

mediterranean pizza

mediterranean pizza

Avocado Grilled Cheese Recipe

This has got to be one of the best grilled cheese sandwiches I’ve ever made.  All I can say is WOW!

I made this sandwich in my cast iron skillet, which is my absolute favorite pan to cook with.  They’re very inexpensive and cook your food to perfection. I could talk about this pan all day.  Right…back to the grilled cheese sandwich. From the crispy bread and gooey cheese, to the fresh avocado, I can’t decide which part I like best.

avocado grilled cheese 02


Did you know avocados can help fight both oral and breast cancer?  Research has shown that certain compounds in avocados are able to seek out pre-cancerous and cancerous oral cancer cells and destroy them without harming healthy cells. And it’s high in oleic acid, which has been shown to prevent breast cancer in numerous studies.  Click here to learn more.

avocado grilled cheese

Avocado Grilled Cheese
Serves 1
Write a review
Total Time
5 min
Total Time
5 min
Nutrition Facts
Serving Size
Amount Per Serving
Calories 656
Calories from Fat 356
% Daily Value *
Total Fat 41g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 59mg
Sodium 898mg
Total Carbohydrates 49g
Dietary Fiber 16g
Sugars 5g
Protein 31g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 slices of your favorite bread, I used a marble rye fresh from the bakery
  2. Little bit of coconut or olive oil to spread onto bread
  3. 1 teaspoon pesto sauce
  4. Fresh baby spinach leaves
  5. 1/2 of a ripe avocado, sliced
  6. 2 slices of cheese, I used pepper jack, but I think fresh mozzarella or cheddar would also taste great
  1. Heat skillet on medium heat.
  2. Spread a thin layer of oil over one side of each slice of bread. Flip over and spread the pesto sauce onto each slice of bread.
  3. Add slices of cheese to each slice of bread. Top with spinach and avocado.
  4. Fold together to create a sandwich.
  5. Place in heated skillet and cook for about 3-4 minutes on each side. I like to put another heavy pan on top of the sandwich to make it a pressed sandwich.
Kim's Healthy Eats http://www.kimshealthyeats.com/

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Cheddar Vegetable Chowder

Between work, the gym, and dance classes for my daughter, it’s tough to find time during the week to make dinner. So on Sundays I like to make a few meals to prepare for the busy week.  I try to keep them simple and healthy. You may want to double this one though, since most of it was gone by lunch.

vegetable chowder

vegetable chowder 02


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 carrots, finely chopped or shredded
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, pressed
  • Salt and pepper to taste
  • 4 cups vegetable or chicken broth (low sodium)
  • 2 large potatoes, peeled and chopped
  • 1 tablespoon flour
  • 1/2 cup of water
  • 2/3 cup of milk (I used almond coconut)
  • 2 cups broccoli, chopped into small pieces
  • 1 cup of cheddar cheese


  1.  In a large pot heat olive oil and add onion, carrots, and celery. For easy prep I used the food processer attachment from my immersion blender to chop this veggies quickly. Saute veggies for a few minutes and add pressed garlic and cook for 2 more minutes. Add salt and pepper.
  2. Add vegetable or chicken broth and potatoes and bring to a boil. Cook until potatoes are tender.
  3. In a small bowl mix water and flour and add to soup. Bring to a slight boil and heat for a few minutes until thickened.
  4. Add milk and broccoli. Cook until broccoli is tender about 5 minutes.
  5. Add cheese and stir until melted. I used my immersion blender to make the soup a little smoother, but this step is not needed.

nutrional facts - veg chowder

Chicken Salad Recipe

Looking for something different for lunch?  This chicken salad full of fruit and nuts will keep you feeling full.  It tastes great on rye and pumpernickel bread, on a bed of lettuce, with crackers for a snack, or how I like to eat it, right off a spoon!

Chicken Salad


  • 2 large chicken breasts, boiled and shredded, or a rotisserie chicken shredded
  • 2 celery stalks, chopped
  • 1/4 cup red or white onion, diced
  • 1 apple, diced
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts or sliced almonds
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayo, I used the kind with olive oil
  • 1/2 a lemon
  • Salt and pepper to taste


  1. Boil chicken breast in water and some salt and pepper until cooked through. About 20 minutes depending on the size of the chicken. Cool and  shred the chicken with 2 forks. A rotisserie chicken from the grocery store would work too.
  2. In a large bowl mix chicken, celery, onion, apple, cranberries, nuts, yogurt, mayo, and lemon juice. The yogurt and mayo can be adjusted to taste. Salt and pepper to taste. The longer the chicken salad marinades the better it tastes.
  3. Serve as a sandwich, or on a bed of lettuce.

nutrional facts - chicken salad