I wanted to do something adventurous for dinner tonight — so I decided to make these stuffed eggplant rolls.
Now, this may not sound adventurous to you,but trust me, this is a very out of the ordinary dish for me.
Remember those meals your parents would cook when you were a kid that you absolutely hated? You know, THOSE meals where you were forced to sit at the table until you cleared you plate? Well, eggplant was one of those foods I just hated as a kid. (In addition to kidney beans and fish)
I think the last time my mom had me eat eggplant I was about 7 years old. I can vividly remember my hatred for the weird mushy yet spongy texture.
Anyway, back to the cookin. I followed shape’s recipe except I used some leftover classico sauce instead of their sauce and I didn’t have any pine nuts on hand, so those were omitted. I seasoned it up with salt, pepper, red pepper flakes, and oregano and served it up with a side of green beans.
There were good parts and bad parts to this dinner.
- the ricotta <3 <3 <3
- the spinach
- the sauce
- the seasonings
- the green beans
- the ice cold glass of water I drank while eating dinner
- the fact that my entire dinner was under 200 calories
- the eggplant. 🙁
So sad! I was hoping my palate had matured enough since the ripe age of 7 that I would enjoy eggplant. Wrong. One of the eggplant rolls was sliced thinner than the others, and I found that particular roll to be quite tasty. If I closed my eyes, I could almost trick myself into thinking I was eating a lasagna noodle 😉
After dinner, I tried to make some healthy carrot cookies, and they were a big flat flop.
Sooooo I decided to make myself a nice shake for my late night snack 😀
Into the blender went:
- 1 cup ice
- 1/2 cup almond breeze unsweetened vanilla almond milk
- 1 tbsp chocolate pb2
- 1/4 of a serving IntraPro Double Chocolate Pure Whey Protein (leftover from my first ever protein shake)
Stats on the shake: 76 calories, 5g carbs, 3g fat, 9g protein, 2g fiber
Here’s hoping tomorrow brings me better success in the kitchen 🙂