Last week I tried to kick start myself into eating more healthy options and less on-the-go lunches and dinners. By Tuesday, I was eating pizza and having a beer. The problem was that I gave up too much at once. No coffee. No alcohol. No carbs.
It was no good.
I decided to give it another shot this week. I figured, if I can make better choices every day of the week, then I can not put so much pressure on my weekend dietary schedule. So, on Sunday, I went to the store and bought about $90 worth of produce and essential ingredients for the pantry. That night I spent a solid hour and a half cutting vegetables and fruit for salads, snacks and the like. Everyone knows having the prep work done in advance is half the battle.
When it came to dinner time last night, I was pretty excited to try something new. This eggs and eggplant stack I came up with was quite a treat. My friend Meloni and I were talking on the phone, and she convinced me the idea of using pasta sauce as a base was not crazy.
In other words, pasta sauce goes well with eggs ... as long as there's eggplant, I guess. I have to say, topping this with some cracked black pepper and fresh basil from my very own herb garden made it feel a little more like my own.
It's looking pretty promising that I'll beat last week's two-day record of eating well during the week. Of course, it still is Tuesday morning.
2 comments:
freaking brilliant!
freaking brilliant
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