Week 2 Mochi Cooks: In the Kitchen With Our Health Editor

As the temperature continues to rise in New York City, the hot weather makes it difficult to be around the kitchen and use the stove or oven. To beat the heat, I prepare a lighter fare and swear by no-cook dishes, including sandwiches, salads, pasta, and cold cereal. I’m changing up my meals and eating foods that keep me hydrated, refreshed, and energized. I also saved a lot of time in the kitchen by preparing double batches of my meals, so I had leftovers to eat for the rest of the week. I hope the following meals will inspire and spare you some time from cooking, while still enjoying delicious healthy foods.

Day 1

 

Breakfast

I woke up extra early to prepare oatmeal and eat before leaving for work. Steel-cut oats are the most nutritious oats because they are made from whole grains and are not stripped of important nutrients like vitamin E, iron, and fiber. Unlike some artificially flavored varieties of oatmeal, steel-cut oats take longer to cook, but they are a much healthier choice. There are a lot of delicious ways to enjoy oatmeal; try topping a bowl of oatmeal with berries or nuts, or adding honey, vanilla or almond extract, and cinnamon to boost its flavor. To prepare steel-cut oats, add 4 quarts of water to a saucepan per 1 cup of oats. Stir until oats soften, usually 5-10 minutes.

1 bowl of steel-cut oats, 1 cup fresh blueberries, and a dash of cinnamon

Lunch

Like peanut butter, tuna has become an easy go-to lunch, and it’s easy to prepare. I like Bumble Bee’s Chunk Light Tuna best. Tuna is a healthy choice for lunch because it's packed with heart-healthy omega-3 fatty acids and a good source of lean protein. I usually combine 2 tablespoons of light fat-free mayonnaise with a can of tuna in a small bowl. Here, I toasted 2 slices of whole-wheat toast and made a tuna sandwich. I placed leftovers into a plastic container to enjoy the next day.

1 can tuna, 2 tablespoons light fat-free mayonnaise, and 2 slices of whole-wheat toast

Dinner

On my way from home, I grabbed this delicious portobello mushroom ravioli meal. It’s made with whole-wheat ravioli and stuffed with Romano cheese and bits of portobello mushroom. There are 24 pieces of ravioli in the package, but I cooked all of it and saved the rest for another meal. I didn’t enjoy the ravioli with pasta sauce, but I seasoned it with dried basil. I cut up some fresh mango for dessert.

1 plate of portobello mushroom ravioli, 2 tablespoons dried basil, and 1 mango.

Day 2

Breakfast

I had the leftover oatmeal from the other day. I made a week’s worth of breakfast with the batch I made, so all I have to do is warm up a bowl in the microwave. It’s healthy, simple, and perfect for on-the-go.

Lunch

In addition to the portobello mushroom ravioli, I also prepared some turkey meatballs from Trader Joe’s. I love these meatballs because they’re already seasoned so you just have to pop them in the oven for about 30 minutes. I like making meatball heroes (with whole-wheat bread, of course), having them with whole-wheat spaghetti, or enjoying them as is. Here, I decided to have them with a spinach salad.

Day 3

Breakfast

The same as above. I also had a glass of unsweetened almond milk. There are a lot of trendy health foods out there, and almond milk is one of them. I actually prefer the taste of almond milk than soy milk. However, almond milk doesn’t have nearly as much protein as cow’s milk or soy milk so be sure you have an additional source.

Lunch

I re-heated some of the leftover portobello mushroom ravioli and enjoyed 1 large orange afterward.

Dinner

Again, I chose to stick with my leftovers and made another scrumptious tuna sandwich.

Day 4

Lunch

I love sweet potato fries. If there’s a food I can eat all day long, it would be sweet potato fries. I bought these at Trader Joe’s and put them in the oven to bake for 30 minutes. They come out crispy and are great with some cinnamon. I enjoyed these with some leftover turkey meatballs on some whole-wheat bread.

Dinner

I’m on a really big ravioli kick lately. Can you tell? I made these lobster-stuffed ravioli for dinner today and seasoned it with dried basil. Did I mention that I’m also on a basil kick too?

Day 5

Lunch

Spinach salad with leftover turkey meatballs.

Dinner

I had the leftover lobster ravioli for dinner.

1 plate of leftover lobster ravioli