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.