I woke up hungry, yay!
I didn’t put enough food on my plate last night, but instead of reaching for a snack before bed, I let my tummy rumble a little bit.
So glad I did, because I woke up ready for some protein and veggies.
Nothing three dried apricots I ate while packing my lunch.
Lunch: This bootylicious salad with spring mix, salmon salad, pickles, tomatoes, snow peas, dried apricots and slivered almonds. Dressing was avocado oil and lemon juice.
DInner: Eggplant noodles with roasted tomatoes, shrimp and basil.
This was my first attempt at eggplant noodles. I normally use zucchini or yellow squash, but it has not been a great year for either in my garden. (Tomatoes are another story, which is why they are on my plate at every meal.) So instead of zucchini I thought I’d try eggplant.
This is how I make veggie noodles.
I don’t have one of those fancy spiralizer thingies nor do I have room in my kitchen for another gadget (although I do have a birthday later this month.)
I’m not going to share how this dish came together because I can make it better. The noodle-shaped eggplant strips turned brown in seconds, which made them unappealing as spaghetti replacement.
They would, however, make a tasty lo mein. I am going to try again with an Asian-y sauce, snow peas, and whatever protein I have on hand.
I’ll let you know when I do.