Happy Thursday! Did the weather warm up yet? I feel like it is fall here in New York. I’m very ready for the warmer weather to be back, it is May 12th after all.
Yesterday at work we had to give a field test to my students in ELA and math. I guess they are re-doing the state tests and they give these field tests to see how the kids do on the questions. We aren’t supposed to even read or look at the tests, so I don’t have any insight on how they are going to be changed. They were only 10 questions in each area, not too bad.
After work I went to the gym. I was going to try to get up and go to the gym in the morning yesterday, but I was just too tired when I was going to bed, so it didn’t happen. I went to the gym after school and headed up to the spin room. I wasn’t sure if I could use the bikes, but after consulting with some friends, I gave it a try. I did my own 45 minutes spin class to my “GLEE” play list. I kicked my butt. I’ve been doing spin since high school so I was able to give myself a heart pumpin’ class (especially with my motivating music!) I didn’t have anything planned, so I just went with what I was feeling.
When I got home I went through that black bean hummus container like it was nobody’s business. I was SO hungry from my workout. I cut up 2 carrots and ate the entire container while watching the Hills put some on a plate. When it comes to veges, fruit and hummus, I am not afraid to eat as much as I want. I am definitely a volume eater and don’t have any limits (besides being full) when it comes to things like fruits and veges.
For dinner, I’ve been going the quick and easy route. I called Danny to see if he would be cool with just having an omelette for dinner. He said it was good, so I knew I was making eggplant pizza for me. I saw this somewhere in the blog world (and I can’t remember where, so if it was you let me know!!) and have been dying to make it.
eggplant scooped out
1 eggplant (sliced in half, long ways)
1/2 can diced tomatoes (I used petite cut)
3 mushrooms, sliced
1 large piece of swiss chard or kale, cut in 1/2 down the center (if not that big use 2 leaves)
4 black olives (cut up)
1/8 of a red onion (sliced)
grated parmesan or pecorino romano cheese
1. Preheat the oven to 350 degrees. Scoop out the eggplant so it’s hollow inside. Place on a non-stick cookie sheet.
2. Place the swiss charge down inside the eggplant. Spoon the tomatoes into the eggplant. Add the mushrooms, olives and red onion on top.
3. Sprinkle the top with sea salt, black pepper, oregano, basil and parsley.
4. Sprinkle with grated cheese. Bake for 40-45 minutes.
You can add mozzarella cheese before you bake it if you want to make it more like a pizza. I wanted to add goat cheese, but I ran out so I just left it cheese-less. This is very filling and doesn’t really need cheese.
I love making different meat-less meals to add into my repertoire. This is a must try for a quick and easy meatless meal!