And as of today I am a licensed Zumba® fitness instructor! Hooray.
As for food, I made my last root vegetable meal of the week yesterday.
Roasted Sweet Potato with Coconut Oil
Peel and chop thin slices of sweet potato and arrange it on a baking dish. Drizzle coconut oil over them and coat evenly. Keep in mind, coconut oil is semi-solid at room temperature, so if the sweet potato is cold, the coconut oil will become solid instantly. Not to worry--the sweet potato will soak up the coconut oil flavor in the oven.
You are not seeing things-- there is some bell pepper on the side of the baking pan. Explanation to follow.
For a bit of extra protein, I sprinkled some nutritional yeast on the slices as well.
This actually turned out really crispy and quite enjoyable!
Egg Stuffed Bell Peppers
I had an extra red bell pepper. (A very tall red pepper. So I cut the top 1/3 of it off and roasted it with the sweet potatoes). And I also had half of a container of egg substitute.
This was a really interesting mix of flavors. I poured the egg into the bell pepper and sprinkled some pepper and oregano atop it. I put this in the oven for 20 minutes, or until the egg was thoroughly cooked.
This is definitely a meal in itself, especially if the bell pepper is large! This could also be a potentially really convenient breakfast to take out the door. Also it has a satisfying chomp to it.