Sweet, Sweet Satisfaction

Hello nuggets :) Another Monday has been so kind to come again this week, like a bad penny always turning up. However, I am so very glad that it made an appearance this week! So many great things happened today.

I woke up early and went to the gym for some bicep and tricep action. I contemplated giving myself enough time for some cardio but my bod is still recovering from yesterdays ten mile run. Later on in the day I was feeling particularly drained so I'm glad I decided against the cardio! Ha

Next I did the whole work thing from roughly 8-5. I managed to get out early today :) woo hoo! I must admit, there was a hitch in the get along at work. Our system went down for about an hour making us incapable of doing anything.. On a Monday.. not good.

I came home and made dinner and ladies and gentlemen this is where the evening gets interesting. I made something I think I have decided to call Eggplant Toppers. I had never eaten eggplant before in my life, shockingly. Part of that being because it is a nightshade plant which has properties that cause arthritis inflammation in joints and for a long time I had to be nightshade free. And prior to that I just had no desire to try it. I am so glad that I finally came to my senses and tried it! It was insprired by mini pizzas I saw on Pinterest where eggplant slices were the "crust" and topped with red sauce and other various pizza toppings. I put a little twist in my recipe and I'm going to bet it was 2345434x better than those silly little pizzas. And more nutritious as well ;p

Eggplant Toppers

Eggplant slices (I used 4 because I was just cooking for myself)
1 cup chopped mushrooms
1 cup chopped fresh spinach
1/4 cup chopped red onion
1 Veggie Patty (Chopped)
1/2 cup light pasta sauce
1Tbsp minced garlic
1 Tbsp Tomato Basil Goat cheese
Crushed red pepper to taste
Oregano to taste

Preheat your oven to 375 degrees and lay your eggplant slices on a cookie sheet. Lightly salt and pepper them and bake for 10 minutes flipping over half way through. While those are baking, mix all the chopped ingredients and spices in a skillet and saute the veggies over medium heat for approximately 5 minutes. Add the pasta sauce and cook an additional 2-3 minutes. Then add the goat cheese and continue cooking until the mixture thickens up a bit and isn't watery. Remove the eggplant slices from the oven and top with spoonfuls of the veggie mixture. Then place the topped eggplant back in the oven for 5-7 minutes. Remove, let cool for a few.. if you can wait that long and then enjoy!

I know some people have issues with mushrooms so a good substitution would be ground turkey or TVP (textured vegetable protein - If you don't know what this is, stay tuned. Ima learn you about some TVP next week :p)

After dinner I hit the books and did my first exam. The results? Drum roll please... a 95! :) I'll take that thankyouverymuch. Such a satisfying day. Hope yours was swell too!