I’ve always been a bit intimidated by eggplant. I’m not really sure why—I guess it’s just that they’re not your run-of-the-mill veggie.
It seems like a challenge would be the perfect time to tackle them. Don’t you think?
Eggplant is pretty dang healthy for you too—it’s great source of folic acid and potassium!
Week 1 is all about the wraps—so there was only one way to eat that eggplant: all wrapped up!
I decided to be a bit adventurous and make a batch of balsamic reduction sauce for dipping.
This was my first time making a balsamic reduction and holy moly was it potent! I had to crack a window!
- Pour 1 C. balsamic vinegar into a pan. Use enough to reduce it by about half.
- Put the stove on high heat.
- Whisk briskly the whole time.
- Allow the vinegar to boil. Don’t stop whisking.
- Once it’s reduced and has a syrupy quality, remove from heat. Allow to cool.
Smelliness aside, this is a tasty sauce! Simple too!
By this time, your veggies should be nice and grilled. Gotta love the George Foreman—it’s a Panini press and a veggie grill!
Today’s sides included a mini veggie bowl:
- chopped baby carrots
- cherry tomatoes
- edamame <—for protein
- topped with hummus + paprika
Plain Greek yogurt mixed with cinnamon and stevia then topped with pomegranate arils.
And finally a crisp green apple rounded out this delicious lunch!
I can’t wait to hear all about your lunches today! If you’d like: send me a picture of your favorite lunch or lunches by Thursday night and I’ll do a round-up at the end of the week! (email@example.com)
Well, it’s off to school I go! I have a full day of stimuli development ahead.
Daily dose of cuteness:
P.S. I even talk in the animal voice when I see pictures of Georgie. You’re not weird if you know you’re weird, right?