Good Morning from Cincinanti! Steve and I stayed here last night as I am doing my last progression run of the segment. We have really changed things this time around, and this is only the second one I am doing, with the first one being a 16 miler with Allie months ago.
I think overall it has been a good thing as I just hammered my long runs every time, and I think it took way too much out of me. Either way, this morning IS a tough workout, where I am practicing race day in every way.For that reason we traveled to Cinci so we could have a flat place for me to run, without interruptions, as there really is nowhere for that in Lexington.
Today I am sharing one super healthy meal. I have been cutting down on my processed sugar intake; trying to make the right decisions within my daily eating, and then only having true desserts on either workout or long run days. The other days I will make a healthy dessert, like the Chickpea Blondies, or Black Bean Fudgy Cookies, in addition to a few squares of regular chocolate (so I do not create a big void feeling).
This meal is so packed with nutrients, but has so many different flavors that contrast with the creaminess of the mozzarella, it is one of those healthy meals that you can enjoy eating as it just makes you feel good. Steve enjoyed it, and so did I. Hopefully you do too! Looking forward to seeing what you bring to the linkup today, make sure you check out my co-host Confessions of a Mother Runner (as well as the other bloggers) to get ideas for what you should make for Meatless Monday!
Superfood Eggplant Lasagna
Serves 3 as a main
Preparation time: 5 minutes
Cooking time: 25 minutes
1 medium eggplant, sliced lengthways into 1/2 inch slices
3 mushrooms, sliced
1/2 cup chickpeas
1/3 cup edamame
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 tbsp fresh parsley
1 large tomato, sliced
1 cup spinach
1/2 cup cheddar cheese, grated
1/2 ball mozzarella cheese, sliced
1/2 tsp cayenne
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Preheat the oven to 425 degrees F.
Place 1 layer of eggplant slices on the bottom of a 9×13 pan. Layer with 1/3 each of the remaining vegetables and beans, sprinkling the spices on top, followed by the cheese. Cover with another layer of eggplant. Repeat two more times until all the ingredients are used.
Place in oven for 20-25 minutes, until the top is beginning to brown, and the chickpeas are crunchy.
348 calories, 14g fat, 534mg sodium, 35g carbohydrates, 12g fiber, 6g sugar, 22mg cholesterol, 23g protein
Do you ever drive somewhere new for your training? Please share some healthy dessert recipes you have tried with me!