Time for a little recap of life. Ready? Here we go.
Since Friday night was a lot of this:
I tried to start my week of a little healthier, so this was my day of eats on Sunday:
Ok, this was the same thing I always eat. Chobani 0% + stevia + blueberries + Udi’s granola.
G-love and I went to Chipotle after church and met up with Eric. I had a veggie burrito bol, with brown rice, veggies, black beans, every salsa (except for the hot one) guacamole and lettuce. Yes, I ate the whole thing.
We didn’t get hungry until later, since we ate such a big lunch, but eventually our appetite came back. I didn’t feel like doing anything complicated, so we just did pasta with asparagus for me, and meatballs for him.
My absolute favorite way to eat asparagus couldn’t be simpler:
Kitchen Grilled Asparagus:
- 10 spears of asparagus (with the ends snapped off)
- Cooking spray
- Parmesan Cheese
- Salt + Pepper
This works best on a George Foreman grill, or some other type of grill thing, but you could do it on a frying pan if you don’t have one. Just spray the cooking spray on your grill (or pan) and spread out your a-spears in a single layer. Sprinkle with salt & pepper and cook for 7-8 minutes on medium heat, until tender. Top with parmesan cheese.
I realize this is barely a recipe, but my goal is to show how EASY it is to cook asparagus! Don’t fear the greens!
As for the rest of the plate, it was Trader Joe’s high fiber pasta (G-love didn’t even notice it wasn’t regular white pasta) topped with Trader Joe’s sauce, which we spiced up with lots of seasonings. This dinner took literally less than 15 minutes, and we both enjoyed it.