So after work today I came home to this:
The Man had not only taken out the trash & made the bed but also put away all the dishes & loaded up the dishwasher before heading off to work. Best. Guy. Ever.
So w/ no chores to do I quickly tackled some Shred3 and it felt great! Lucy tried to get me to let her join, but I told her it just wasn’t safe for dogs 😉
- increase & corporate fruits & veggies into each meal — for me making sure to stay on track can be a struggle with the summer months waving goodbye (along with their summer bounty) therefore I will try to utilize fall/winter seasonal fruits & veggies more (here I come apples & squash!)
- decrease random chocolate consumption — no, I do not NEED a hershey bar with lunch everyday
- decrease wine consumption — 1 glass with dinner is enough, 2 or 3 on occassion only 😉 !
Let’s start with tonight, which incorporated the following VEGGIE-TA-BULLLS into the mix: romaine lettuce, tomatoes, cucumber, olives, potatoes, roasted red peppers 🙂
I made our salad with the following:
- romaine lettuce
- roasted red peppers
Then dressed it with one of our favorite salad dressing inventions ever — blue cheese vinagrette!
Great way to lighten up if you crave blue cheese flava but don’t want all the cals associated – by thinning it out w/ vinegar you get some “tang” and the sugar/agave adds sweetness to balance… plus it thins out the blue cheese so the dressing goes a long way (vs. reg bl cheese which is thick and hard to coat the salad!)
- 2 tblsp. blue cheese dressing
- 1 tblsp. white vinegar
- 1 tblsp. agave (I usually use sugar – however the agave made the dressing EVEN BETTER OMG seriously!!)
Do any of ya’ll have a great homemade dressing recipe you would like to share? I adore homemade dressings and would love to know your secrets!!
Then I set out to make the Potato-Olive Frittata from the Vegetarian Cookbook I featured earlier this week – never made one before so I was excited!
Simply saute 2 cloves garlic, 1/2 onion sliced thick, 3 red potatoes sliced thin, salt/pepper in 1 tblsp EVOO for about 15 minutes flipping occassionally (use an oven proof pan if you have one, if not you can always wrap foil around the handle of the pan before putting in oven – Rachel Ray taught me that 😉 )
We plated up and devoured — both the salad and the frittata turned out SO AWESOME!!