Dinner Tonight

Well, first, I made some veggie-marinara earlier in the day, in an attempt to get more vegetables in all of us. Cooked up some canned tomatoes, tomato paste, fresh broccoli, zucchini, yellow squash, parsley, carrot, onion and garlic. (Had to add the tomato paste to get more of the traditional tomato sauce in there ... it tasted a little too "vegetal" for marinara.) And spices, of course. Whizzed it through the blender, added some leftover champagne. I prefer red in a marinara, but white is fine, too.

Okay, so dinner: Whole wheat calzones with aforementioned marinara, dab of skim-milk ricotta, mozzarella, parmesan and turkey pepperoni. They were good, but they burst a tad bit, leaking sauce and cheese. Hmm. And they needed more sauce. Maybe will try cutting them on top and see if venting helps.

Dessert: chocolate pudding made of silken tofu, cocoa powder, splash of Frangelico and sweetened with agave nectar. YUM.

I just received the agave nectar today. Calorie-wise, it's the same as sugar. The main benefit is supposed to be that it's sweeter than sugar, so you can use less. And it's less processed. And of course, it's not High Fructose Corn Syrup.

It is very sweet, but not cloyingly-so, and has little taste. Much less than maple syrup or honey. I'll try it in my coffee tomorrow.