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Snap Kitchen: Some Favorite Dishes

13 December 2011 1,816 views 3 Comments

I’m now mid-way through my 21-day Snap Kitchen Commit Program. As I wrote in the first post, Snap paid for 2/3 of the program in exchange for me writing four posts about the experience.

I approached Snap Kitchen about working with them because I already knew that their food was delicious, and much more varied and flavorful than their competitors. I was thrilled when they agreed to work with me!

While it has been a challenge to pass up all of the sweets at the office and at parties this time of year, I’m thankful that I’m never more than 3 hours (unless it’s bedtime) away from my next Snap Kitchen mini-meal. The program is comprised of five mini-meals a day — breakfast, a mid-morning snack, lunch, afternoon snack, and dinner for a total of 1200 calories. That leaves room for a piece of fruit or two as an extra snack if I need it in the evenings.

Without further ado, here are some of my favorite dishes so far:

A breakfast of banana nut pancakes with bananas (110 calories)  – the pancakes are made with an egg and steel-cut oats, and studded with toasted pecans. With fresh fruit on the side, they were almost delicious enough not to make me miss maple syrup.

Banana Nut Pancakes with fruit

Banana Nut Pancakes with fruit

A snack of “Devily” snap eggs (90 calories) — boiled egg whites with jalapeno hummus made me miss the mayo in Deviled eggs not at all.

Deviled Eggs

Deviled Eggs

Spinach & Goat Cheese Salad (570 calories) — Spinach & Arugula, Goat Cheese, Mixed Beets, Pickled Red Onions, Sliced Chicken, Candied Walnuts, Raspberry Beet Vinaigrette. What I love about this salad is that it tastes so rich and makes me miss my usual “big salads” not at all.

Spinach, beet, nut and goat cheese salad

Spinach, beet, nut and goat cheese salad

This skim mozzarella, cheddar, mushroom, and truffle oil quinoa snack tastes way richer than 200 calories. I could eat this every day of the challenge and never get sick of it!

Truffle Quinoa

Truffle Quinoa

Another favorite is this veggie “lasagna” made without pasta, but with eggplant, zucchini, summer squash, portabello mushroom, marinara, and cheese sauce. It’s been both a meal and a snack as it comes in two sizes.

Vegetable "Lasagna"

Vegetable "Lasagna"

I could get used to eating this way every day, and I think the true challenge will be to keep these habits up when I don’t have someone else cooking and planning for me. Thankfully, I have another week or so of my personal Snap Kitchen chef.

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