What a great (green) day it has been. After my Pilate’s class I met up with my husband who was dying for some sushi. I already had dinner planned for myself, so I got some veggie dumplings as an appetizer.
Alongside a glass of skim milk with chocolate no sugar added Carnation Instant Breakfast.
After walking A to the hospital (he volunteers as well) I stopped in at Barnes and Noble. I’m not going to lie, there’s a reason I was an English major, this store is like crack to me! I love love love books and magazines. I came home with the October issues of Fitness, Women’s Health, and Rachael Ray. I also bought Going Hungry; supposedly a modern look at anorexia. Some of my favorite authors (Francesca Lia Block anyone?) contributed and I’m hoping this would be good for my classroom library. There is absolutely no health taught at my school so any discussion I can spark is beneficial.
For dinner I went veggietastic – roasted veggies with a tomato, cucumber and goat cheese salad.
This salad is becoming one of my favorites (I went a little too crazy with the cheese today though, about 1/4 cup, it’s a serving size but I ended up with a lot leftover).
Roasted veggies are ridiculously easy to make –
- preheat your oven to a toasty 450degrees
- spray a foiled pan with cooking spray
- smallish chop any kind of veggie and place on the tray
- spray lightly with cooking spray (or drizzle with olive oil), and sprinkle with salt and any seasoning that fits with the rest of your meal.
- cook 20-25minutes
Today I made zucchini, yellow squash, and brussels sprouts. Pre-oven:
Don’t the brussels sprouts look like little lettuce heads?
And roasty goodness 25minutes later.
I’m watching “Becoming Jane” and doing some school work (go me!) while I wait for A to get home from volunteering. Have a good night all!