I’ve been relishing in the awesomeness of stuffed peppers lately. Mainly because they’re so easy, and they’re a great way to take leftovers to an entirely new level.
Here, I took some leftover roasted eggplant and tomatoes, mixed them with some chickpeas I had stashed in the freezer, then stuffed them in a red pepper and baked the lot for about 30 minutes, until the pepper was starting to blacken.
The pepper probably would have been sufficient in itself for a meal, but I got ambitious and couldn’t resist making a fresh crunchy salad to go with it (what else was I to do while the pepper baked?). Carrots, shallots, cucumber, red pepper and lettuce, all diced finely then mixed with lemon juice, olive oil, salt, pepper, and LOTS of fresh chopped parsley and mint. The mint made the salad, and went really well the chickpeas and roasted veggies.
I wish dinner was as inspired, but you can’t win them all.
- Swim: 2000m in 55minutes
- Breakfast: Impromptu muesli – 30g oats, 5g raisins, 2 almonds, 5g sunflower seeds, 100g soya yogurt, apple, banana, kiwi
- Snack: Green tea and a chocolate whey protein smoothie (not pictured).
- Lunch: Red pepper stuffed with leftover roasted veggies and chickpeas, served with salad and toast
- Cooking: Does cooking count as excercise? Because last nights meal felt like a mission. Grating beets and cabbage. Peeling piles of potatoes. Then cleanup. Cooking is great exercise – now feed me.
- Dinner: Mashed potatoes, rote rubensalat (red beet salad), veggie sausage. Kind of embarassed about the sausage. Its made with wheat protein, which qualifies as a “non food” in my book. But I still quite like them. One thing missing from this whole meal: gravy. Will rectify that with the leftovers.
Red pepper stuffed with leftover roasted veggies and chickpeas, served with salad and toast
Mashed potatoes, rote rubensalat (red beet salad), veggie sausage.