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Three Weeks In - Still on the Food Plan...

Sunday, November 25, 2018

I have stuck to it!

This week I experimented with different veggies and recipes. I am trying to make sure I don't get bored and am not eating the same meals all of the time.

My challenges have been the absence of EVOO and cheese.

Tonight I wanted to cook eggplant parmesan. I have always used olive oil, sliced eggplant,
sliced tomato, topped with fat free mozzarella.

I figured out a great alternative. I cooked diced eggplant in crushed tomatoes, basil, garlic and oregano.



I put it on top wheat penne and sprinkled veggie parm on top. It was delicious.

I also wanted to make a breakfast using a skillet. I decided to dice yukon gold potatoes, add broth, mushrooms, cherry tomatoes and chopped spinach. I added a slice of sprouted wheat bread. It tasted really good.



I am slowly figuring it out as I go.

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