Day 54

June 1stWelcome to June! Started off the morning at a blueberry festival downtown. Tried the no-sugar-added Blueberry lemonade and, yes, the ice cream. I just had a few bites though, before throwing it away. Shopping in the afternoon (and had a skinny vanilla frap from Starbucks- hey, no judging- I had a giftcard!), and then home to make dinner: Baked Ratatouille with Parmesan. Delicious and so healthy! Documented for your enjoyment:

Eggplant in the skillet and choppin up my veggies
Onions are next, they are added to a fresh skillet with chopped garlic
Onions are next, they are added to a fresh skillet with chopped garlic
Red/Green peppers, onions, garlic, summer squash, zucchini, tomato paste, chickpeas, and diced tomatoes
Red/Green peppers, onions, garlic, summer squash, zucchini, tomato paste, chickpeas, and diced tomatoes
Topped with parmesan cheese and baked for 30 minutes.
Topped with parmesan cheese and baked for 30 minutes.

Summer squash, zucchini, and eggplant were all from a friend’s garden, which is why I wanted to make this dish in the first place. The recipe is from Jillian Michael’s “Master Your Metabolism Cookbook”. The best part is my meat-loving husband cleaned his plate of this delicious and healthy vegetarian meal. Dinner = success! Gym date tonight! :)

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