Humpday Lunch :)


Today was my last day actually cooking in class. Tomorrow is my written final exam then Friday is my hands on practical where i pull something out of a hat (like cinnamon rolls) and have to produce them perfectly for my chef! We made churros today covered in cinnamon sugar as well as crepes to use in our plated dessert presentations. I love crepes and this was a lot of fun!

For lunch I made a gardenburger on rudi’s organic honey sweet bread with .5 ounce of cheddar cheese, some honey mustard and ketchup on it. I also had a couple baby carrots and a nonfat yogurt. Perfect fuel for the run I’m about to take if it doesn’t start raining in a few seconds, which it looks like it might!





This lunch was about 509 calories.

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  • Joanne
    January 23, 2008 at 6:34 pm

    Sorry, but I have two more questions. How many calories do you estimate baby carrots to be? I never know.

    Also, how does that bread compare to the sprouted? Does it keep you full for the same amount?

  • jenna
    January 23, 2008 at 6:40 pm


    I think its about 4 calories per carrot? I’m not sure on an exact number for that off the top of my head. This bread keeps me fuller longer than sprouted bread because I think its more dense and also has more calories (100 per slice versus 80 per sprouted grain slice). I like both and alternate to keep things interesting!

  • Rachel
    January 23, 2008 at 6:57 pm

    Hi Jeanna,

    Just wondering, did you always know you wanted to be a chef?

  • jenna
    January 23, 2008 at 6:59 pm

    Hi Rachel,

    I really dont wan’t to be a chef in the general sense of the term. I never want to be a restaurant chef or anything like that. I would be a baker…but what I really want, and why I went to culinary school, is to learn everything about food so I can write about it! I am, above all, a writer and food is my craft 🙂

  • Rachel
    January 23, 2008 at 7:02 pm

    well everything you make is beautiful!

    On another topic, I just bought an acorn squash on sale, besides just roasting it and eating it plain, do you have any ideas of what I could make with it tonight?


  • Susan
    January 23, 2008 at 7:04 pm

    mmm……Crepes are my favorite, we use to make them in french class in elementry school! Do you know if there are healthy pre-packaged ones to buy, I doubt I could make them myself!

    Off topic but do you watch Top Chef? I love that show, I think you would too!

    Anyway, do you know what the difference b/w cajun and fajita seasoning is? I want to make a chicken fajitas and use a cajun seasoning on fish one night. I don’t want to buy the pre-mixed ones since they always put so much salt in them.

  • jenna
    January 23, 2008 at 7:06 pm

    Hmm….i actually buy the premixed ones but I buy organic ones that don’t have too much salt in them. I get them from the health food store. Fajita seasoning is much more southwestern than cajun and should be used in tacos, enchiladas…that sort of thing.

    I actually never watch tv! I don’t even own one! 🙂 I’m sure I would like top chef if I started though….it seems addicting from what I’ve heard.

  • Susan
    January 23, 2008 at 7:14 pm

    Actually, I don’t like most shows on either- I’m pretty picky (to me nothing is as good since Friends ended). Do you know the name of the brand of seasoning that you buy-if its low in salt thats easier than making my own.

    If you were to make a chicken fajita would you just sprinkle the seasoning on-or is that another ingredient I should add? thanks so much I really appreciate your help!

  • Patricia
    January 23, 2008 at 7:14 pm

    Mmmm… I love churros!! They look really good! I’m thinking about taking a trip to Paris this summer. I went there last summer, and I wish I had known more about what restaurants and cafes to try. If I go, I’ll let you know… maybe you can point me to some of your favorite places!


  • AW
    January 23, 2008 at 7:15 pm

    hi! i’m going to try my hand at cooking a spaghetti squash. anyone have any first timer tips? i’ve watched Kath’s video (twice) to get a good idea – i don’t want to mess it up! i’m thinking of eating it with some diced tomato and mushrooms. any other suggestions?

  • mel
    January 23, 2008 at 7:23 pm

    Hey AW- I made spaghetti squash for the first time a couple of weeks ago and really liked it..but in the beginning I tought it was bland! it tasted much better mixed in with ww spaghetti and tomato sauce or over salad with balsalmic vin. dressing! good luck! let me know if you find any more great uses for it bc I want to try them!!

    Jenna! you don’t own a tv..thats so funny!! I need to throw mine away..I watch it too much! haha! I have a many cal/fat are in a large bag of the orville red. 94% ff kettle corn? they didn;t have the mini packs at the store the other day and i made a large bag last night..planning on eating half but I was hungry and ate the whole thing! I guessed around 250! also, how do you keep from snacking mindlessly when you are home- I have class at different times everyday (like today I don’t have it until later) and its hard to not want to snack bc its there!! thanks!

  • Joanne
    January 23, 2008 at 7:23 pm

    Am I the only one who finds that spaghetti squash is not a good substitute for spaghetti pasta? It smells different and def. taste different-to be honest I couldn’t even eat it. And I LOVE vegetables. Jenna do you like it?

    AW, I didn’t find it hard to cook, and I really can’t cook. I just cut it half then microwaved it for 8 min.

  • Caitlin
    January 23, 2008 at 7:26 pm

    I just made a spaghetti squash the other night. I roasted it, whole, in a 425 degree oven for about 45 minutes, maybe a bit longer. (You might need to play around with the time depending on your oven.) You make sure it’s completely done by sticking a knife all the way through to the bottom (near the end of the squash, as opposed to the middle – because the end is where the most “meat” is, as opposed to the middle, where it’s kind of hollow and has the seeds). After it’s done, I cut it in half, lengthwise, and scooped out all the seeds and gunk that are in the hollow part. Then, I took a fork and started scraping the strands off! It’s really easy and they come right off – so long as you cook it long enough!

    I made it as a substitute for pasta and ate it with my homemade bolognese sauce that I also made – delicious! I had some with lunch yesterday, plain, with some cinnamon sprinkled on top. I was thinking it would alsao be good in an omelet. And my boyfriend wants me to fry some up with cheddar cheese – kind of like a substitute for hash browns.

    Just a few ideas! 🙂

  • Sarah
    January 23, 2008 at 7:48 pm

    Wow! The crepes you made are absolutely georgeous. I’ve always wanted to try making some, but they look so intimidating to make…definately going to be on my experimental list of foods to try though. 🙂

  • jenna
    January 23, 2008 at 8:05 pm


    I usually just roast acorn squash. My favorite way to do it is cut it in half, take out the seeds, put a bit of butter and brown sugar in it and roast it like that. SO GOOD! Thats always how my mom made for me growing up 🙂


    I’ve never made chicken fajitas myself…but I have used the seasoning to make taco salad. I bought 365 brand (from whole foods) but I think Garden of Eden brand makes one too! I wish I could tell you exactly how to make it but I dont want what I tell you to mess it up since I’m not quite sure how …so in situations such as this, I would google it 🙂


    In my past post (breakfast) I believe I answered this question for someone living in Paris right now…I would check there because its quite a lengthy list!! Let me know if you can’t find what I’m talking about but I think it was in the comments for today’s breakfast.


    haha! I always cut the squash in half, pull out the seeds then lay the 2 sides cut side down on a sheet pan and bake it for about 30 minutes or so at 425. Kath is much more experienced with spaghetti squash than I am though–she makes it more often and should be the squash guru so I would check again with the video just to make sure!!


    I really don’t know the exact calorie count of that popcorn. I always buy the mini 100 calorie kettle corn packs and have never bought a big one! It should say on the box though!! that’s odd if it doesnt…I think thats a fine snack though to have during the day–pack little baggies of it to take to class!


    I secretly don’t like spaghetti squash instead of pasta either. I like it as a side, with butter and brown sugar and spices. I love pasta way too much and I feel like making a pasta dish is a great way to get in some whole grains 🙂

  • Mallory
    January 23, 2008 at 8:11 pm


    I just bought a spaghetti squash this weekend for the first time! I haven’t made it yet and am a little scared. I am planning on watching Kath’s video first, too! Let us know how your’s turns out!

  • Joanne
    January 23, 2008 at 8:24 pm

    Haha, Jenna sad as it is, that makes me feel better! Honestly, I thought I was the only one. And I don’t need to lose weight, I love pasta, so why stop now!

    I made myself make it twice in hopes to like it, but I just don’t.

    Do you prefer steel cut outs over scottish? I just want to start with one.

  • arimcg
    January 23, 2008 at 8:40 pm

    The presentation of your desserts is so nice! I love crepes…especially with chocolate and banana.

    Also, AW, I made spaghetti squash just in the microwave – I think five minutes per pound should work out right. Just check it, and maybe turn it halfway through. Otherwise, the bottom gets a little soggy. Hope that helps.

  • jenna
    January 23, 2008 at 8:48 pm


    Yes, I prefer steel cut oats over scottish oats but I love them both! I would start with scottish because they take less time to prepare and are more user friendly!!

  • Danielle
    January 23, 2008 at 9:22 pm

    Hey Jenna,
    I made the Greek White Bean Soup the other night and was a little disappointed with the taste. I’ve never really had lima beans and I’m sure that’s what’s turning me off but because I have so much left over I was wondering if you could think of anything that I could add to it to make it more me-friendly. Ha, I put feta too, I guess it wasn’t enough. Sorry I didn’t love it like you did!

  • Claudia
    January 23, 2008 at 9:42 pm

    Hi Jenna, I’m new to your blog but I really enjoy it! 🙂

    I do have to disagree with your tip of the week though. Specifically, this part:

    “If you compose the entire meal of healthy foods, there is no need to worry.”

    Isn’t this technically the wrong idea? I understand how you say, “don’t be scared of the calories” and I completely agree. I think far too many times we avoid certain foods that are good for us just because we’re scared of how many calories they have, (like nuts and healthy oils). However, wouldn’t you agree that we still need to keep portions in check? After all, seeing as as how it really comes down to “calories in vs. calories out” we could eat too many healthy calories. Even if your meal is made up of whole wheat grains, lean proteins and vegetables, by eating too much of this food, weight gain could still occur.

    I’d love to hear your response.

    p.s. your baking looks incredible!

  • jenna
    January 23, 2008 at 9:46 pm


    Of course! I guess I sort of inferred people arent “overeating” the good stuff. That was wrong on my part. I meant more it is best to keep your meals nutritionally balanced and not worry about, perhaps, getting an exact calorie count for broccoli or something. Sometimes I think these ideas but then they don’t come out as planned. Thank you for catching me on that! I recommend keeping meals between 500-600 calories and snacks between 100-200 calories…all comprised of healthy components! I do value the nutritional value of foods more than their exact calories so that’s what I was trying to get out I suppose. Of course, if you eat too much of anything (even the healthiest things) you will gain weight! The important thing is to know your body and respect it by giving it what it deserves! 🙂

  • AW
    January 23, 2008 at 10:09 pm

    thanks for all the squash tips, everyone! I’ll let you know how it turns out! 🙂

  • Ala
    January 23, 2008 at 10:28 pm

    I am a spagetti squash fanatic! I mix it in soups to make them ‘hearty’.

    I also chop up an egg and mix it with a cup of s. squash.

    No matter how I eat it, I always add LOTS of pepper curry spice, and a half tablespoon of light italian dressing.


  • jenna
    January 23, 2008 at 10:37 pm

    Aw Danielle, that’s sad! Oh well..some people like it, some people dont. My mom wouldnt touch lima beans with a 10 foot pole. Maybe you didnt add enough salt? I found I had to add a lot of sea salt to this to get it to the flavor I wanted….Did you use jumbo dried beans? Oh well….I hope you will try more of my recipes even though I failed you on this one!!!!! The chunky lentil soup was even better….I actually think i might make it again next week, it was that good! Sorry!!!!!!! 🙁

  • Danielle
    January 24, 2008 at 1:14 am

    Totally fine! I’m not too picky but with trying new things it’s always a toss up. I’ll definitely try adding more salt because I did use the jumbo dried beans. If not, I was telling my mom about it earlier and she said it sounds delicious so I’ll probably bring the frozen batch home next break. Oh and I am definitely trying the chunky lentil soup! Everyone in my family loves lentils and I know for a fact that I like the taste of all the ingredients. It’s delicious, in advance 😉