Hey everyone! Well, I have to make this kind of quick as I have a lot of reading to do for class tomorrow. After work, I popped down the the gym for a run on the treadmill. I ran 6 miles in at a 9:13 min/mile pace while watching the end of Oprah and the news. I wish I had gotten down there earlier, Oprah had Michael Pollan on and I missed his interview! I did, however, catch the brief interview with Alicia Silverstone about her journey to go vegan. It was really interesting and I loved that she took the interview on a trip to Whole Foods and pointed out a lot about what she eats. So cool, a lot of it looked familiar I think it is so cool to see others talk about changing their lifestyle in regards to eating, how they keep it up, how it makes them feel and why they did it, since I write about that everyday.
After my run, I showered at the gym and came home. I worked for a little while on some phone calls for my part-time job by the time I finished that I was pretty hungry. As I mentioned earlier, it was time to get creative. I secretly love the challenge of having to work with what we have for a few days. Some of my best recipes were experiments, so I really do get a thrill from this. I looked in the freezer, fridge and cabinets and came up with a yummy and quick (remember I was starving by this point) meal
First, I looked in the freezer and found these marinated and grilled zucchini and eggplant from Trader Joe’s that I have only eaten a few of. They have been in my freezer longer than I have been blogging…it’s about time I used them up!
In my cabinets I found these lentils (also from TJ’s) that I had bought and forgot about.
and half of a packet of Italian dressing seasoning I must have used for a recipe at some point. Gosh, I save everything!
I cooked the lentils and veggies following the directions on the packaging. I also cooked some brown rice. I mixed everything together, added the Italian dressing seasoning, some vinegar and some olive oil and topped it with a little reduced fat feta.
It was AMAZING!!!! I call it Italian lentil and grilled veggie salad! It made about two servings so I will be having the other half for lunch tomorrow (spoiler alert). It was awesome warm, but I bet it will be ever better tomorrow served cold like a salad.
Adam made a pot of coffee while I was cooking, so I had a mug of that for dessert and a vitamuffin topped with Barney Butter.
Nothing is better than a warm gooey vitamuffin topped with Barney Butter….seriously, nothing!
Well, I am off to get some reading done and drink my coffee. Have a great night everyone!!!! See you guys in the am