Here’s the deal. When you work in Manhattan, lunch can be extremely expensive. I’m certainly not rolling change at home so I can spend fifteen bucks a day on some mediocre sandwich and a Poland Spring. I know it’s nerdy to brown bag it, but at least you know what you’re getting. You don’t have to play “guess the secret fattening ingredient” game with your lunch. Cafeterias and lunch spots always manage to take a seemingly non-threatening little lunch and douse it in hidden oil, salt or sugar and this girl does not appreciate being fooled!
When it’s warm out, I love a crisp, refreshing salad. For some reason it doesn’t taste like “healthy food” when you’re wearing short sleeves. But in the winter, salad just doesn’t cut it for me. I switch over to soups. Here’s a new one to try. The greatest thing about this Smoky Sausage and Kale Soup is that it comes together in about 20 minutes. You don’t have to kill a whole day waiting for stock to boil or vegetables to become tender. Most chowder-style soups call for potatoes. I’ve used chick peas instead. It mimics the same texture as a potato but without the added carbs. I also swap out pork sausage for turkey or lite kielbasa. It gives the soup a ton of smoky flavor but spares you the oily residue that clings to the side of your soup bowl.