|Happy Casey & her Swiss Chard|
Then we headed to our favorite hole-in-the-wall Vietnamese place and grabbed my favorite dessert: red bean tapioca with sweet coconut milk! I need to find a recipe for that because the Vietnamese restaurant owners have started to recognize me and can match my order to my face.. oops.
Work work work.. then I headed home to go for a 5 mile run/walk/hike before getting started on dinner. I used last night's Lavash technique to make a delicious tofu and bean barbeque calzone and some sugar-coated eggplant as a lovely side dish. Guys, if you're not a fan of eggplant, that is about to change!! I needed to use up some leftover eggplant and for some reason my sweet tooth has been out of control sooo that combination led to my newest love: Grilled Maple Syrup Eggplant. Don't cringe, it was like eating dessert for dinner (which I know every adult secretly wishes they could do).
- Eggplant (I used half of one)
- 1/4 cup of No Sugar Added Maple Syrup (35 calories)
- Non-stick Cooking Spray
- Slice your eggplant into round patties, about 1/2 inch thick and coat with maple syrup. Let that soak for about 5 minutes and then place on the grill OR - if you're using a George Foreman grill - coat the grill with non-stick spray and place the eggplant onto the griddle. Cook for about 10-15 minutes and then enjoyyy. It's like veggies and maple syrup pancakes had a love child.
After enjoying that hugeeely satisfying meal, my sweet tooth demanded something, um, sweet so I made a Nanner Smoothie with a fresh banana, tapioca pudding cup, almond milk, and ice cubes. Check me out ! Including a post with the words oat AND nanner... maybe now it's a little obvious how I came up with my creative blog title.
Anyways, my tummy is full so that means I'm off to plan my next meal/snack on unnecessary assorted food items... I'll see you all manana !