Breakfast: I made a batch of my Chai Spice Protein Granola. If you haven't made this yet... do it it's soooo good. You can put it in a baggie and take it with you on a walk or hike or top cottage cheese, ricotta cheese or Greek yogurt. It makes a great movie theater snack or travel snack in a little snack size plastic container. Today I filled my bento box and took my work outside, thank you wifi. It was a gorgeous day. The only negative was the distraction of looking at all the weeds I need to pull this weekend. I just pulled a ton and they are back...uggh they grow like... weeds ;)
Pink Box (top left): Sliced Strawberries tossed with a little SF Strawberry Sauce (Smuckers)
Green Box (top right): LOL just some of my vitamins (Celebrate Vitamins Grape Multi Chewable, Calcium Caramel Chew, Iron with C, and B12 Cherry Sublingual)
Blue Box (bottom left): Shelly's Chai Spice Protein Granola
Orange Box (bottom right): Cottage Cheese with Cinnamon
More Eggface Bento Box Recipes and Ideas
P.S. Remember to space your iron from your calcium. I was outside awhile.
Lunch: Leftovers of last night's dinner. Roasted Eggplant Baked Ricotta, a cross between my infamous Ricotta Bake and Eggplant Parmesan. Our local market had a great deal this past week on eggplant: 49 cents a piece. I love eggplant. I grew up eating it (1/2 Sicilian) but I know a lot of people that don't eat it (or at least rarely prepare it at home) thinking it's difficult. It really doesn't have to be. I love to roast it. You can peel it but when you roast it the peel is super flavorful and I have no issues post weight loss surgery digesting it, it's an excellent source of potassium, magnesium, vitamins B1 and B6... and since it's a pretty good source of fiber... TMI... it helps keep things umm moving.
Shelly's Roasted Eggplant Baked Ricotta
2 Eggplants, cubed & roasted
1 cup Ricotta Cheese
1 teaspoon Italian Seasoning (oregano, basil blend)
1 cup Marinara Sauce (I used storebought Rao's straight from the jar)
1/4 cup Parmesan Cheese, grated
1/4 cup Mozzarella Cheese, shredded
To roast the eggplant: Wash, dry, slice and cube into 2 inch-ish pieces. Place them on a baking sheet, drizzle with a little olive oil and sprinkle with some Kosher salt, toss to coat and roast in a 425 degree oven for about 40-45 minutes every 15 or so give them a turn. You want slightly golden brown yummy parts and softened. I usually roast the eggplant on Sunday and then Monday or Tuesday it's just a matter of assembling this quick and delicious casserole.
To make the casserole: Mix seasoning into ricotta. Place 1/2 the roasted eggplant cubes into a Pyrex baking dish (any brownie pan-ish size will do)
Dot with 1/2 the ricotta cheese and sprinkle with 1/2 the Parmesan cheese.
Spoon 1/2 the sauce on top.
Then repeat, sort of, I like to end with the Mozzarella & Ricotta cheeses on top.
Bake at 400 for 30 minutes, broil the top for the last 2-3 minutes.
More Eggface Healthy Italian Recipes
Dinner: My Mum's favorite Egg Bites (and she has tried them all) are my Egg Foo Young Bites. I made a batch of those by request. I served them with grilled (stovetop grill pan) Shrimp and Green Onions.
I basted the shrimp in the last few minutes with a Tablespoon of Kikkoman Garlic & Green Onion Teriyaki Sauce. Yum.
More Eggface Egg Bites
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Snacks: A couple of cups of Coffee and after I hit publish I'm going to have the last of my Premier Protein Pudding Flower Pots while I watch a little mindless TV.
More Days in my Pouch