I am happier than a kid on Christmas, no joke. And it’s over pumpkin seeds. People go crazy during the fall over “pumpkin season”. I am not one of those people. It’s not that I don’t like pumpkins or pumpkin flavoring, I’m just not crazy about it. But I am newly crazy about pumpkin seeds.
You know how people tell you how great nuts (almonds, macadamia nuts, etc.) are for you, but you can’t mindlessly eat them? Well you CAN with pumpkin seeds. Okay, that’s a lie, but hear me out. Yes, small serving of nuts and seeds are often have an annoying amount of calories. They also are full of healthy fats and usually have a decent amount of carbs. But let’s take a look at almonds. The suggested serving size is 1/4 of a cup, which, less face it, is like 10 almonds. Don’t get me wrong, I love almonds and almond butter and I think I’m in an open relationship with almond milk, but 10 almonds get me 160 calories, 14g of fat, 6g of carb(3 from fiber) and 6 grams of protein. That’s fine and everything, but if I want something to snack on mindlessly, it’s not going to be 10 almonds. Pumpkin seeds, on the other hand, are much smaller than almonds. For 1/4 of a cup of pumpkin seeds, there are 170 calories, 15g of fat, 3g of carbs(2 from fiber…that’s ONE net carb. ONE!!), and 9g of protein. Tonight I was in a predicament where I was WAY under my calorie needs for the day, so I had half a cup of pumpkin seeds. It lasted me an entire episode of New Girl and then some. Mindless snacking at it’s finest. I was still under my calorie needs by about 100 calories, but my macros were still pretty spot on. (I’ve been keeping an eye on my macros simply because I’m counting calories.) I don’t think I would usually eat half a cup, but I needed a serious amount of calories and a decent amount of fat in my daily intake.
So, the reason my calorie intake was super low at the end of the day was the fact that I had salad for both lunch and dinner today. I LOVE salad, but sometimes the calories just aren’t enough. I want to share the salad I had for dinner tonight, Buffalo Chicken Salad-Salad. I probably eat this three times a week.
I took this picture when I was about half way done eating it…oops.
I call it “Salad-Salad” because it’s like traditional chicken salad(which is generally shredded chicken mixed with mayo, onions, celery, and such) but I put it on top of spinach and mixed greens and toss is all together. The flavor doesn’t have to be buffalo, but I like spicy, so that’s the route I usually go.
- Start by shredding or cutting up your chicken and put it into a bowl. (Tonight I used a 3.3 oz piece that I had already pre-cooked the other day).
- Add chopped onion and celery. (To taste/how crunchy you like it. I use an 1/8 cup of onion and 1/2 cup of celery.)
- Dice and add one hard boiled egg to the bowl. (Optional, I recently started doing this.)
- Dice and add half an avocado to the bowl. (This is where the creamy/”wet” consistency comes from.)
This is when you can add whatever spices/dressing you want, to taste. I usually add a few dashes of cayenne pepper, half a tablespoon of Sriracha, and 1-2 tablespoons of Frank’s Hot Sauce. Then mix/mash it all together with a fork. I usually just throw a cup of spinach and a cup of mixed greens on top and then mix them together, but you could put the chicken salad on top of the greens as well.
My measurements yield one serving at 346 calories, 5g carbs, 10g fat, 30g protein, and 4g of fiber.
That’s all this time, take care! =]