I’m on John Boot Camp until Friday because our work weight-loss competition is coming to a close, and I’m one person away from getting a refund on my buy-in, hehe. So John’s planning the meals and my workouts for the week. His emphasis is veggies, low carb and lean protein.
These don’t quite count as low carb because, well, it’s a sandwich, but these were healthy, filling and delicious! Paired with spinach side salad (recipe to follow). Adapted from this recipe.
2 red bell peppers
1/2 red onion
Goat cheese (about 2 oz)
1-2 tbsp good olive oil.
2 tbsp capers.
2 cloves garlic.
1/2 tablespoon balsamic vinegar.
2 teaspoons kosher salt (i may have used less).
1 teaspoon black pepper (or to taste).
Turn oven to Broil.
Cut Peppers into flat fourths, and zucchini into 1/8″ – 1/4″ lengthwise slices.
Place vegetables on cooking sheet, sprinkle with salt and lightly oil.
Cook under broiler until blistering (5-10 minutes, less for zucchini), flip veggies, cook the same for the other side.
Remove from oven and tray and dry/cool while preparing other food.
Thinly slice red onion.
Cut baguette into 4 pieces.
Lightly toast split bread under broiler after vegetables are out and cooling.
Mix ingredients until it forms an almost paste-like consistency, playing with ratios to get right flavor.
To assemble sandwich:
Bread, one layer of zucchini, one layer of red pepper, sliced red onion, dressing, arugula, spread goat cheese on top half of bread.
WW Points: 5 per serving (4 servings)