My parents recently moved to a condo in downtown Toronto almost right beside the St Lawrence Market.
It is a beautiful space with a ton of fresh produce, artisanal cheeses, breads and more! In other words- endless food inspiration.
I had been browsing for some salad recipes and came across this Eggplant, Tomato, and Mozzarella Salad by Martha Stewart. So I headed to the Market to get the freshest ingredients to make it. While I was there I came across some freshly baked buns and decided to turn the salad into a sandwich.
I baked the Eggplant following Martha’s directions
While the Eggplant is cooking, cut the bun in half, and spread pesto on both halves.
Arrange eggplant, tomato slices, and mozzarella on the bun and drizzle with olive oil and balsamic.
I had lots of leftovers the next day to make a big salad- delicious!
Day 6 was a so-so day. I had my hot water and lemon first thing followed by the now usual granola, banana, soy milk combo for breakfast.
I didn’t have a ton of time to make lunch so decided to throw together a sandwich using the gluten-free bread I had in the freezer.
I mixed together some softened goat cheese and dried herbs to make a spread and then layered on spinach and beets. It was my first time trying the bread and can say I honestly didn’t taste a real difference.
Dinner is where I had a tiny slip up. I didn’t finish work until 8:30 and was going to be spending the night at my parents. I really didn’t feel like cooking, so on the way home I stopped at the grocery store and grabbed this:
It is a gluten and dairy free rice and bean burrito by the brand Amy’s. Even though it doesn’t have wheat or cheese, I still count it as a bit of a slip up as it is a processed food. On a different note, I do like Amy’s product and would recommend them!
6 days down, 15 to go!