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Lunch of frozen leftovers from 2 weeks ago. Still pretty tasty. Barley, eggplant, peppers and onions
Diet Calendar Entries for 06 August 2018:
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2397 kcal
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Fat: 70.97g | Prot: 58.08g | Carb: 395.13g.
Breakfast: Amy's Breakfast Burrito. Lunch: Monster Beverage Java Monster Toffee, The Snack Factory Pretzel Crisps - Dark Chocolate Crunch, Cavender's All Purpose Greek Seasoning, Olive Oil, Pictsweet 3 Pepper & Onion Blend, Eggplant, Frieda's Edamame (Shelled), Pearled Barley (Cooked). Dinner: Amy's Rice Macaroni with Dairy Free Cheeze, Del Monte Cantaloupe. Snacks/Other: Brookside Dark Chocolate Covered Pomegranate. more...
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 Comments
06 Aug 18 by member: jengetfit123
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06 Aug 18 by member: Lisalr
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06 Aug 18 by member: eatolive4life
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Frozen is the key here. I nearly panicked when I ready they were 2 week old leftovers. LOL
06 Aug 18 by member: lauragitchel
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06 Aug 18 by member: Vickiauntmick
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I want to get some eggplant, but I have hesitated cuz I once read that it is necessary to leech out the moisture using salt before cooking. How do you prep your eggplant Vicki? It always looks soooo good!! 🍆
06 Aug 18 by member: Pixie722
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06 Aug 18 by member: Pixie722
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I just slice thick and sprinkle with salt to pull out the bitter water, then grill or pan sear. Simple spices, olive oil, salt n pepper
06 Aug 18 by member: Vickiauntmick
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no need to do that anymore.....the days of bitter aubergines 'eggplants' are gone :)
07 Aug 18 by member: schmetterlinge34
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Thanks! I'll give it a try both ways. Going to the store today - happy that eggplant is on the "clean 15" list! 🍆💲💲
07 Aug 18 by member: Pixie722
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07 Aug 18 by member: reader1
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