I started my day off with a 5:20am wake-up that I actually adhered to!!! I got up, threw on my workout clothes, and downed a Carnation Instant Breakfast for some pre-exercise feul. This morning I completed a strengthening routine that included:
Avg. Pace: 12.3 mph
Oats, pb, flax, brown sugar, cinnamon, and skim milk with a yummy scoop of Greek yogurt drizzled with honey.
Along with a handful of blueberries:
I was thinking about making a tomato soup, but as soon as I saw this Campbell's Select Harvest chicken noodle soup, I knew that's what I wanted. It has whole weat noodles, real chicken, and veggies. I just added a little salt and ground pepper as I heated it.
The highlight of my lunch:What goes better with soup than a sandwich? I made a grilled cheese with ww Arnold's sw thins, spinach, and the magic ingredient....GOAT CHEESE!
Look at that gorgeous, gooey, deliciousness. Heaven.
I had an eggplant sitting in the fridge for a while, so I decided to cook that up for dinner. I tried eggplant parmesan a couple years ago, and it was okay, but I think I sliced it too thick for my tastes. I kind of threw things together for this recipe, and it turned out really good!
* parsley, salt, and black pepper to taste
You'll also need:
Wash, peel, and thinly slice eggplant. Mix together bread crumbs, parmesan, parsley, salt, and pepper in a small bowl. Whisk 3 eggs together in a separate bowl. Dip eggplant slices in egg, followed by the bread crumb mixture. Place slices on baking sheet. Bake at 350 degrees for 8 minutes, then flip slices and bake another 8 minutes.
Score! Three great meals today! My tummy is extremely happy today!