Hmmm…what’s been up over here?
We served guacamole grilled cheese this week for lunch one day. It was GOOD, but not epic, like I had anticipated. For some reason, this is seriously perplexing me.
I’ve been craving protein for breakfast – bring on the eggs. Breakfast cookies, I’ll catch ya on the flip side. No worries. It’s a see ya later, not a goodbye forever.
My morning coffee habit is getting a bit unruly. Why does iced coffee have to taste so darn good when the weather warms up? #switchtodecafwoman
I’m back to playing hockey, nearly pain-free. I’m pretty excited about that. Yet, I haven’t scored any goals. In fact, my team hasn’t scored any goals. Something needs to change. Losing is getting old, even for someone who doesn’t mind losing.
Lily has an ear infection, and a skin irritation, and several other issues. My dog is falling apart at 4 years of age and is on 3 prescription meds right now.
The Bachelorette is such a guilty pleasure. What is it about a doting father that makes women go insane for them? I just as well assume the season end now because he seems utterly perfect. And…yum.
I ate a piece of cheesecake for brunch yesterday. I justified this because I hadn’t yet had breakfast by 12:30pm and it was OREO cheesecake. Homemade by a friend at work. There’s no turning that down. And it was a small piece, after all…
I’m down about 8 pounds, too. We can chalk that up to stress…but I’m not complaining.
I think super healthy, low calorie dinners that are packed with nutrition such as this Ratatouille are of help, too. When warmer weather hits, I’m all about light, healthy meals…and love it.
Ratatouille slightly adapted from Food Network, Emeril Lagasse
1/4 cup olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 small eggplant, roughly chopped
2 tsp fresh thyme leaves, minced
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1 zucchini squash, roughly chopped
1 yellow squash, roughly chopped
1 (28 oz) can diced tomatoes, undrained
1/4 cup fresh basil leaves, minced
1/4 cup fresh parsley leaves, minced
3/4 tsp salt and freshly ground black pepper, to taste
Set a large skillet or wok over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan, cooking until softened and translucent, about 5 minutes.
Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
Add the bell peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, salt, and pepper, to taste; stir well. Cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature over pasta, if desired.
Yield: 6 servings (about 1 1/2 cups each)
Nutrition Information (per serving): 157 calories; 9.2 g. fat; 0 mg. cholesterol; 660 mg. sodium; 18.3 g. carbohydrate; 5.5 g. fiber; 1.8 g. protein; 8.7 g. sugar
Result: A nutrient-packed, light meal. I served this over whole wheat pasta, but it can be eaten on its own, over rice, etc. The fresh herbs are key in this recipe, as well as using a quality olive oil. The veggies will take on all of the flavors. Don’t forget the salt – this one needs it! Despite the chopping, the recipe comes together quickly because everything is added in stages and you can work as you go. Delicious! Enjoy!
Diabetes Symposium today. Only nerds get this excited for all-day conferences 😀