Figure 4. Check out my sleek muffin carrying case!
Dinner: leftover roasted butternut squash alongside a veggie-egg scramble. For this version I roasted eggplant and sauteed yellow bell pepper, onions, and garlic with olive oil, s&p, red pepper
flakes, and balsamic vinegar until done. Then I scrambled 1 egg and 2 egg
whites, mixed the eggs with the veggies, and topped with sunflower seeds for
Figure 6. Dessert: dark chocolate pudding mousse and whipped cream.
And that concludes another What I Ate Wednesday (featuring what I ate Monday, October 29).