Breakfast: I had a couple of slices of ham to use up, I scrambled a couple of eggs, added the ham, a little cheese and made a Breakfast Quesadilla with my favorite Mission Carb Balance Whole Wheat Fajita Size Tortilla. Topped it with a dollop of Greek yogurt and some Salsa. I shared it with my Mum.
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We took off after breakfast to the Farmer's Market and the Annual Methodist Church Craft Faire. I bought a cool throw blanket (I'm always cold) last year but nothing called to me this year and I'm trying to be careful $$ wise... I need 2 more iron infusions, last labs showed my ferritin is still low grrrr and I finally gave in and got my eyes checked and needed glasses so it's been an expensive couple weeks. I did get my Mum a huge bag of books (they always have a book sale and it's fill a bag for $2) to restock her supply. When she's done reading them I take them to the Senior Center, they have a little lending library and love when I make a book delivery. Most are on social security fixed incomes and dropping $7 bucks each for a paperback is not an option.
Lunch: Every year we go the St. Nicholas Greek Orthodox Church Festival. They make me a Pita-less Gyros, all the yummy insides of a gyros sandwich: meat, sliced tomato, red onion, tzatziki sauce (cucumber & Greek yogurt basically) so I still get the flavors I love without the greasy carbs. I could of course just eat the inside of a sandwich but why waste food someone else could enjoy.
It's funny every year when I ask for my slight adaptations, several of the ladies on line or serving will comment positively about it. Don't be afraid to ask for substitutions or changes to help you stick to your plan, you might inspire someone to try it too.
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I got home, cut up a couple of the eggplants I had bought at the Farmer's Market and roasted them for dinner. Roasting veggies makes the whole house smell yummy.
Dinner: I took the roasted eggplant cubes and divided them into 2 gratin dishes (a Pyrex pie dish would do too.) I mixed up a variation on my ricotta-topped Baked Eggplant recipe because ummm I swore I had bought ricotta but apparently I didn't so FYI cottage cheese works great too.
Shelly's Baked Eggplant
2 medium Eggplant, roasted
1 cup Ricotta Cheese (or Lowfat Cottage Cheese)
1 Egg, beaten
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
1 teaspoon Oregano
1/4 cup Shredded Italian Blend Cheese
Take the 2 medium eggplant and cube it, I left the skin on but you could peel it. I tossed the cubes with a drizzle of olive oil and a sprinkle of Kosher salt on a baking sheet. I roasted them in a 425 degree oven for about 35-40 minutes, turning twice during cooking.
Mix cottage cheese, egg, seasonings till well blended. Put the roasted eggplant in gratin baking dishes and top it with the cheese mixture. Sprinkle with shredded cheese. Bake at 350 degrees for 30 minutes.
Pureed, soft foods stage: I would peel the eggplant and after it's roasted put it in a mini food processor till smooth. Place pureed eggplant in the gratin dishes, top with cheese mixture and bake same as above.
Snacks: Too much coffee and a hunk of a Power Crunch Chocolate Mint Protein Bar out of the freezer. I love them that way, like a frozen Thin Mint.
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Went to the Día de los Muertos (Day of the Dead) Festival today. Didn't eat anything there. The food lines were crazy long but I came home, inspired to cook so I'll post that tomorrow. It's been a fun weekend filled with culture, music and some great food. Hope everyone is having a great weekend.
