Good Morning! Or afternoon...or night. Whenever you are reading this ;)
I tell ya, I am loving this Fall weather! It's my happ-happiest time of the yeaaarrr. I know that is supposed to be Christmas, but there is something magical about Fall.
So, anyways. Here's some stuff I've been eating.
Breakfast: Egg, Bagel, Berries
For breakfast I cooked up some liquid egg whites (sounds appetizing, huh?) and put them on half of an everything bagel. Sliced strawberries and coffee on the side.
Morning Snack: Yogurt
I enjoyed this yummy yogurt around 10:30 to hold me over until lunch.
Lunch: "Meat"ball Sandwich & Veggies
For lunch I had some leftover eggplant "meat"balls on a wheat ciabatta roll with some leftover roasted veggies. My recipe is here for the "meat"balls. The only difference is this time I added one shredded zucchini and a clove of garlic and used egg whites instead of whole eggs. So tasty!
Since it was rainy, my guy and I decided to skip walking the dogs and head to Starbucks for a coffee date of overpriced lattes!
It was super fun, of course!
I had a tall, soy pumpkin spice latte with half the amount of syrup. I find that the full amount of syrup is just too sweet for me. A salted caramel cake pop on the side! Such a treat :)
I was so full from lunch! It wasn't until I got home at 5 that I started to hear the siren call of the peanut butter toast.
Late Afternoon Snack: PB Toast
Oh, peanut butter toast. I just can't quit you.
This is Sarah Lee Delightful 45 calorie wheat toast with Skippy natural chunky peanut butter.
Since I got home a little early, I decided to take my sweet puppy girl, Bizzy, on a walk in the neighborhood.
She had a blast!
If you'll notice in the picture she is not pulling me as much. She's doing great at her training!
After our walk, I headed out to boot camp and holy sprints, it was difficult!
Dinner: Healthy Shepherds Pie for Two
We had 2 leftover hamburgers from Sunday that I wanted to use in some way, so since we had just watched Cutthroat Kitchen on Food Network and they made shepherd's pie...I was inspired.
So, let me see if I can remember everything I put in this "pie," shall we?
Healthy Shepherd's Pie for Two
2 leftover hamburgers (or like 1/3 lb ground meat, cooked), chopped
1/4 yellow onion, diced
1 cup chopped carrots
1 small zucchini, diced
1 clove garlic, minced
4 mini red potatoes, microwaved until fork tender
salt, pepper, cumin, curry, paprika
olive oil for cooking veggies
Heat some olive oil in a medium skillet (enough to cover the pan to prevent sticking) on medium heat. Throw in the onions and carrots and cooked until softened (about 6 minutes), add in garlic and zucchini and cook for an additional 5 minutes.
While the veggies are cooking smash your potatoes and add chicken broth and salt (to taste). You can either mash them by hand or use an immersion blender. I used the blender to whip them. I probably added 1/2-3/4 cup chicken broth. Just add a little at a time while blending until you get the consistency you like.
In the skillet with the veggies, throw in the meat and about 1/3 cup chicken broth. Add in the spices (to taste) and reduce the sauce by cooking for an additional 5 minutes or so.
Spray 2 oven safe bowls with non-stick spray and add half of the filling to each, topping with half of the potato mixture. Sprinkle Parmesan cheese and paprika on the top of the potatoes and cook in 425 degree oven for 25 minutes.
*note-you could totally leave the meat out of this recipe and it would be just as tasty!
These were really yummy! Next time I will double the recipe and bake it in a larger dish, probably.
After dinner, I measured out a measly serving of vanilla fro yo (1/2 cup). Meh. It did the trick.
Have a great rest of the week!
Be sure to check out my healthy taco roll ups on Endless Simmer!