Especially for a Monday, it’s been a good day! Per usual, I have to do a quick post before bed.
This morning for train breakfast I did a Cool Mint Chocolate Clif Bar.
I love this flavor! I had moved away from Clif bars for a while but they really are one of my favorites.
For lunch I packed a butter popcorn pudding, a red Bartlet pear, and a yogurt.
I actually ate the yogurt during my 9:30 prep because I found at I was meeting with the literacy coach at lunch and wouldn’t have as much time to eat. It was a seasonal flavor from Stoneyfield, apple pie.
When I ate the pudding at lunch I crumbled a True Delights bar into it and it was divine.
(Especially for a Monday) my school day was pretty good. I got through an entire lesson/activity about making predictions with all of my classes. Plus I (decided over the weekend and) announced today that I created an AOL Instant Messenger name for my students to ask me homework questions on. They were all pretty excited about it.
I stayed after school to call some parents and then came home to 1C Kashi Go Lean with skim milk.
Halfway through my bowl of cereal I realized that I was home early enough to make it to a 5:45 class at the gym. I ran the .6miles to Crunch and took a 30minutes Abs and Stretch class. A and I ran some errands on the way home and then I made the posters for the week that I neglected yesterday. While I worked I ate some baby carrots with 2servings of hummus.
Then it was time for dinner.
We made a Rachael Ray recipe from my magazine binder. I’ll post the original recipe, and my substitutions, both are good!
Spinach Ricotta Pie
- 10 oz package frozen spinach, thawed and sqeezed out
- 15oz container ricotta cheese
- 8oz garlic-herb spreadable cheese
- 4 eggs, lightly beaten
- 1C chopped marinated artichokes
Grease a 9in pie pan with evoo. Preheat the oven to 375*. In a large bowl, whisk together both cheeses and the eggs. Add the spinach, artichokes, 1/2t salt and 1/4t pepper and stir to combine. Pour into prepared pan and bake until golden, about 45minutes.
- I used 10oz of collard greens instead of spinach
- I used fat free ricotta cheese
- I used 7oz of Farmers Cheese instead of the garlic-herb spreadable
- I used an extra 1/2C of artichokes
- I had an 8inch pan so I made 1pie and 5 “muffins”
Very tasty! For my substitutions 5 (huge) servings have 225calories each. I ate about 1/4 of the pie tonight.
We watched “House” while we ate, so I was pretty much in heaven. I also broke out these mini fruit slices for dessert.
Nothing sour about them, but still pretty tasty. I ate two servings.
All in all, a pretty good day! P.S. It’s also possible I demolished 3T of chunky pb straight from the jar before my shower.
Do you have an aim? I remember this being so popular in high school/college, but none of my friends use it any more.
Do you make substitutions to recipes or do you follow to the letter?