We’re Off to See The Wizard

I cannot believe how quickly my departure to Oz is approaching. For those of you not familiar with the lingo: Oz is Australia. (Their term, not mine) I’m officially packed and ready to go. I leave for California on Thursday and will stay with my friend Natasha for a few days. Then on Saturday night I’m off on a 14+ hour flight to Melbourne.

• Intervals on the rowing machine

1. 500 m  x 2
2. 300 m x 2
3. 250 m x 2
4. 150 m x 2

• Circuit training for 25 minutes

I could try to name all the exercise I did, but I can hardly even remember the proper names for all of them now. I kind of zone out into my own thoughts sometimes. I still work super hard, but exercising is my time to sort out my own thoughts and gain clarity. I did 3 reps of each exercise. Here’s are the ones I remember!

1. Bosu pushups, Bosu planks, Bosu V-ups, medicine ball wood chops, vertical hip drives, stability ball chest press, weighted squats……ok my brain stopped here.

My sweet tooth kicked in at night and I made an old favorite.

Goats Cheese Walnut Stuffed Dates

• Medjool Dates, halved and pitted
• Soft Goat Cheese (Whole Foods Goat Cheese Crumbles work well)
• Walnut pieces

1. Smush goat cheese into each Medjool half
2. Top each half with a walnut piece
3. Bake in the oven for 8-10 minutes at 350. (or until the walnuts become golden…not burnt!)

These make great hors d’oeuvres for parties and are best served warm, so reheat them a little or bake them shortly before serving. Also, I would buy dates with pits. The pre-pitted ones don’t seem to have the same consistency in my experience.

I used to have an obsession with eggplant. I don’t eat it as often as I used to, but I still get in purple veggie kicks now and then. I always pair it with the same flavor combinations of tomato and cheese. Can you believe I used to hate eggplant and tomatoes? I taught myself to like them and gradually I began to LOVE them.

Eggplant Medallions

• 1 Large Eggplant cut into 1/4 inch slices
• Tomato sauce
• Goat cheese
• Italian seasonings (I used a blend that had rosemary, thyme, and dill)

1. Preheat the oven to 375
2. Season the sliced eggplant with italian seasonings and place on a baking tray
3. Bake for 20 minutes
4. Remove from oven and plate it once cooled
5. Top with tomato sauce and goat cheese

I’ve made these using multiple tomato-cheese combinations. Another favorite is eggplant-tomato-mozzarella stacks topped with a balsamic drizzle. Okay. I must stop before I start drooling onto the keyboard.

“Stay thirsty my friends,”

Casey

Tags: dates, eggplant, goat cheese, tomato sauce, walnuts