whey protein – Fervent Foodie

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 good:

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 bad:

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)

Delish!

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 🙂

Usually on Friday nights, my BF (AKA man candy) and I order up some Gionino’s pizza with hot sauce. This week, however, we’ve got big plans for dinner Sunday night ( 😉 😉 Tim), so we decided to go the healthy route tonight.

The BF follows a strict diet and workout plan, which I have declared the “Road-to-Ultimate Fitness.” He eats the same meals every day. Day in and day out. I would never succeed on the road to ultimate fitness. I love food far too much, and get bored far too easily to do such a thing.

Although the plan was to eat healthy tonight, there were no pizza sacrifices on my behalf! I whipped up a flat bread pizza using a Joseph’s Middle eastern Bakery Lavash bread, some Classico Fire Roasted Tomato & Garlic sauce, leftover grilled chicken, thinly sliced tomato and onion, and a random assortment of cheeses that have accumulated in my fridge.

It’s real easy to go over board on the cheese – so I made sure to measure everything out. 1 tbsp Kraft Italian Style Five cheese blend, 1 tbsp Athenos Reduced Fat Feta, 1 tbsp Digorno Shredded Three Cheese, and 2 tbsp fat free ricotta. That’s ten — count ’em — ten cheeses 😀

Some people hate ricotta cheese but I adore it. I feel it adds a layer of delicious decadence to any meal. (Which reminds me — I’ve been wanting to try out this recipe for Lemon Ricotta Cookies)

So back to the main event–THE PIZZA. I seasoned the pizza up with some garlic salt, black pepper, red pepper flakes, and some dried parsley and baked at 400 degrees for 15 minutes. Served up with some leftover cucumber salad.

For a person whose favorite part of a pizza is the crust, I was extremely happy with how this turned out! The flavors of the cheeses and seasonings were perfection! Only item to modify for next time will be to put the Lavash in the oven for a few minutes before topping it — that will give it time to crisp up so the sauce doesn’t make it soggy in the middle.

Stats for the whole lavash pizza (and I was only able to eat 2/3 of it): 431 calories, 35g carbs, 13g fat, 48g protein, 10g fiber

I do want to make side note of my afternoon snack — I had an afternoon meeting so I grabbed a Peanut Butter Cookie Luna bar to take with me. I’ve heard mixed reviews on this specific flavor, but I thought it was downright tasty! Though, it did remind me more of a peanut butter rice crispie treat than a cookie, but I’m content with that!

After the pizza eatin’, I decided to mix up a breakfast cookie. I follow a few different food blogs, and I kept seeing this “breakfast cookie” popping up so I decided to look into it. According to her website, Fitnessista is the brains behind the breakfast cookie. I’m pumped to give this one a go!

My cookie consisted of oats, optimum nutrition chocolate whey, Trader Joe’s crunchy Almond butter, skim milk, some mashed up blackberries, and little brown sugar.

Loved/Hated Dinner

Ten Cheese Pizza