As a travel physician you may not be able to commit to all the time you’d like to in the kitchen. During assignments keeping up with your healthy home cooked habits can get a bit challenging, lucky for you, we’ve put together a list of delicious and healthy recipes that are quick and easy to make!
Sleep in, and then enjoy this no-cook breakfast.
Stop trying to decide if you should sleep that extra 30 minutes or make yourself some breakfast. Breakfast is the most important meal of the day and should never be compromised. Pack in the protein you need to start your busy day with this peanut butter and banana wrap while running out the door!
- Whole-grain wrap
- Natural peanut butter (or any you prefer)
- Sliced banana
- Sliced berries (peaches or strawberries)
- Teaspoon of honey
- Spread a thin layer of peanut butter over wrap
- Top with sliced fruit
- Add a drizzle of honey
- Add some spices (cinnamon or nutmeg)
Savor the flavors of a summer salad.
Whether you’re on the go, in the office, or at home this recipe for the perfect summer salad is a must. Fast and easy, the 7 ingredients in this salad compliment each other perfectly and keep your hunger under control, allowing you to focus on your patient’s needs and not what’s for lunch.
- 1 cup shredded lettuce (or any lettuce you prefer)
- 8 – 10 grapy tomatoes cut in half
- ¼ cup feta cheese
- ½ cup Craisins
- 2 -3 tablespoons sliced roasted almonds
- Chopped red onion (as much as you prefer)
- Individual cup of mandarin oranges, drained (1 3.8 oz. cup)
- Mix all ingredients together.
- Add salt, pepper, and other spices if desired.
- Top with your favorite dressing and serve.
Source: On Sutton Place
30-minute dinner: start to finish.
After a busy day filled with helping patients and processing paperwork, the last thing you want to do is slave over an oven for an hour. This low-Cal, taste bud invigorating, quick and easy balsamic chicken and vegetables dinner recipe will have you satisfied in no time! Note: this recipe makes 4 servings—makes a perfect reheated lunch!
- ¼ cup bottled Italian salad dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/8 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 1 pound chicken tenderloins (or any cut you prefer)
- 10 ounces fresh asparagus
- 1 cup shredded carrots
- 1 small chopped tomato
- In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper.
- In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and not pink, turning once. Add half of the dressing mixture to skillet, flip chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
- Add asparagus and carrots to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to same serving platter as chicken.
- Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutritional Facts Per Serving (Based on 2,000 calorie diet):
- 269 kcal cal., 12 g fat, 323 mg sodium, 12 g carb., 2 g fiber, 27 g protein.
Source: Better Homes and Gardens