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It never fails. Every time I eat baby carrots, I get hiccups. This can also happen if I eat a really hot cherry pepper but those hiccups are really fast and nauseating. The baby carrot hiccups are simply annoying.
Today while I prepared my lunch, I grabbed some baby carrots and a TBS hummus to munch while creating. …and got the hiccups.
My salad was a mix of broccoli slaw, watercress, spinach with cucumber slices, radish, sliced cherry toms, red pepper and F/F Ginger Sesame dressing.
I also had 13 Bean Vegetable soup with 1/4 cup brown rice. It was filling and satisfying.
Some people wonder how I can eat salad everyday. I love it. It is actually my favorite part of the meal. Probably because I really enjoy crunch. Although I love bread, sandwiches can turn my stomach off if they are even a little soggy or have any soggy/soft fillings. Guess that’s why salads are my lunch of choice.
Tonights dinner was a quick frittata since we had class with Shane. We threw together 2 chopped green onions, 3/4 chopped red bell pepper, 6 slices of Baked Ham Style vegetarian meat-chopped,
4 baby bella mushrooms-sliced, and about 3 cups baby spinach. After those veggies were sauteed in olive oil, we added 1 1/2 cups egg whites and 2 whole eggs. Topped the frittata with 2 sliced plum tomatoes, crumbled blue cheese, and parmesan cheese. Bake in a preheated 375 F oven for about 15 min. It’s plenty large enough for left overs tomorrow.
We decided on steamed broccoli and asparagus as our vegetable side. Lots of veggies in this dinner.
As for the rest of the evening, we’ll relax. It has started icing up outside so we are definately in for the night. I did want to try carob chip cookies at some point, but I don’t have it in me tonight.