Have you ever wondered what happens to jellied cranberry sauce when its cooked? No?
Turns out .. not much.
But first, I started off with a 5 mile run at Fort Toulouse. My legs were heavy and tired still from Sunday’s 21 mile run. They didn’t want to move very quickly so I decided to be ok with that and just enjoyed the run at a slightly slower usual pace for me. The weather was unusual for November, comfortable but more reminiscent of Spring than Fall.
Lunch was inspired by two things … quiche and Thanksgiving.
I started off planning to make my Quinoa Crusted Veggie Quiche that I created a few weeks ago, but then I thought of Thanksgiving dressing and decided to take it in another direction by adding lots of sage and jellied cranberry sauce.
1. Cook 1 cup dry quinoa per package instructions and press into casserole dish.
2. Top quinoa with a layer of sauteed veggies of choice. I used zucchini, onion and mushrooms today.
3. Layer slices of jellied cranberry sauce on top of veggies.
5. Bake in oven at 350 degrees for approximately 23-30 minutes or until eggs are set.
I added a little fresh chopped parsley to mine, but later discovered that I don’t really like parsley afterall.
I served it up with a side of leftover Taffy Apple Salad.
Yum! The total calorie count for the quiche came out to 267 per serving (makes 6).
My snacks for today included this yummy veggie spring roll from Earthfare …
I double dipped in the exercise today by going to a lovely Hot Yoga class tonight. Lots of hip openers, flows, balance poses and back stretches. But my favorite part is final savasna.
Class let out at 7:30, well after my normal dinner time so my meal was simple tonight.
Subway Veggie Delight flatbread with lettuce, tomato, extra pickles, red onion and black olives … rosemary Veggie Straws and a Michelob Ultra Amber.
Aaaah again. What a great day.