I turned into an accidental vegetarian yesterday 🙂 !
We woke up bright and early, surprisingly enthusiastic about our morning workout. I spent 20 minutes on the elliptical before hopping on the good ol’ Stair Master for another 10 minutes. I planned to spend longer on the SM, but I’m pretty sure it was slowly but surely breaking while I was on it. Whoopsies! After my cardio, I did an arm workout, consisting of bicep curls, tricep extensions, front and lateral raises, and lat rows. Details here.
As most readers have probably gathered by now, I have fruit issues. I hate different types of fruit “touching”, I hate certain textures, etc. Well, today I was a big girl and decided to try a BLUEBERRY smoothie! My mom probably just fainted reading this.
I basically used my usual smoothie ingredients, but switched out strawberries for bluebs!
Into the blender went:
- 1/2 cup almond milk <—- Corey’s mad that I got “unsweetened”. Oops!
- 1/4 cup nonfat Greek yogurt
- 1 scoop Muscle Milk Chocolate Protein Powder
- 1 banana
- 1/2 cup frozen blueberries
- 1/2 tablespoon peanut butter
- Handful of ice
It was surprisingly delish. I think it helped that the banana and chocolate flavors kind of covered up the blueberry taste. And I blended it up extra long, so none of the blueberry “pieces” were too big. I might as well be in a highchair demanding ‘sghettis for dinner.
I ended up spending most of my day in the kitchen. I went to the produce market to stock up on veggies, and by “stock up” I mean I went a little overboard. I decided to roast a bunch of my veggie impulse buys to use in different meals this week. I got to chopping, and then spread out a mixture of asparagus, cauliflower and brussel sprouts on a cookie sheet, sprayed with nonstick spray, sprinkled on some garlic powder and roasted for 20 minutes at 425 degrees. I scooped up about 1 cup of the veggies and topped a plate of romaine lettuce with them to make a lovely Spring salad.
I topped my salad with 1 tablespoon reduced-fat feta cheese, and a homemade mustard yogurt dressing.
To make the dressing, combine in a bowl:
- 1 tablespoon nonfat plain Greek yogurt
- 1 tablespoon yellow mustard
- 2 teaspoons light mayo
- 1 tablespoon water
Mix until everything is completely combined, and it has a dressing consistency. Add more water, if necessary.
I got home super late from class, much later than usual. I hate eating dinner close to 10 o’clock, but…sometimes, it happens! What I love is having a quick and easy dinner idea that I don’t have to think about when I walk in the door.
I bought a tube of refrigerated Pillsbury Pizza Crust that I layed out on a cookie sheet and prebaked for 5 minutes at 400 degrees. While it baked, I chopped up the following veggies, each into very thin slices:
- 1/2 red onion
- 1 green bell pepper
- 9 white mushroom caps
I took the prebaked dough out of the oven and spread 1/2 cup of a simple marinara sauce that I had in the refrigerator (you could use pizza sauce, or plain tomato sauce- whatever you have on hand). I spread the sliced veggies out over the sauce, and then sprinkled on 1/4 cup fat free shredded mozzarella and 2 tablespoons reduced-fat feta cheese.
I popped it back in the oven for 10 minutes, and dinner was ready!
What are your favorite veggies to add to a pizza?