4 Miles and Eggplant Parmesan

Yesterday was a long day filled with work, running, and cooking.

After work I came home for a 4 mile run.  The little Beester came with me for 2 of them, but it was way too hot and humid, especially for a pup to be logging the miles.

4 miles

(I swear I tried to lighten up this picture, but my efforts were futile.  It took me about 39:20 to run 4 miles.  Not my best time ever, but I’m generally happy if I average under 10 minute miles.)

I hadn’t run in a while and I felt surprisingly good.  There’s nothing better than a run that feels good both mentally and physically.  I wasn’t even counting down the miles, which has felt rare lately.  After my run I chugged some dark chocolate almond milk while I looked up a recipe for dinner.  I think I could easily drink that whole carton in 2 servings.  It is heavenly.

dark chocolate almond milk

I had an eggplant that needed to be cooked but I didn’t want to spend hours in the kitchen making eggplant parmesan, so I did a little research and came up with this Whole Foods Market recipe.  It was still a decent amount of work, but it was easy enough and it turned out delicious!

eggplant parmesan

I actually had some broccoli on hand so I decided to make the broccoli side as well (recipe is also included in the Whole Foods link).

roasted broccoli eggplant parm

Dinner was a success!  And lunch will be leftovers.  Happy hump day!

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