This morning, I woke up early, ready to work! Despite the rain outside, the temperature was fairly warm, which energized me. I hit up the treadmill, getting about 2.5 miles under my belt. I was still extra sore from my Easter Sunday circuit, so I made sure to take some extra time afterward to stretch it out, adding in a rigorous round of planks, front, side and mountain climbers on the Stability Ball. By the time all was said and done, I was a sweaty mess.
The day passed in a blur, but throughout, I was wondering, nay DREAMING about what to have for dinner. Apparently, my morning workout had left me famished and ready for sustenance. When I got home, I realized that the precious time I usually spend planning out meals for the week and making an extensive grocery list, I had used for Penny’s Easter Egg Hunt – oh my!
Not to be left in a lurch, I decided to make the best of our Easter leftovers. Not sure where things would end up, I threw some quinoa and cauliflower in our rice cooker (have I mentioned that I love that thing!?) while heating up some leftover pork roast in the oven.
Once the flip switched on the rice cooker, and that portion of the meal was done, I started adding a few of my favorite things. Greek Yogurt … and Ricotta! We had plenty left over from our Easter stuffed mushrooms. All of this combined to make a delicious risotto-y dish:
It wasn’t quite as good as our last risotto dish, but for being pulled together at the last minute AND being able to utilize leftovers, it was pretty darn good.