Future Husband loves veggies as much as I do, so he also made roasted zucchini and roasted sweet potato, which went along nicely with the chutney.
Pineapple Raisin Chutney
- 6 rings of pineapple, chopped
- 1/4 cup red onion, chopped
- 2 tablespoon parsley, chopped
- 1 tablespoon EVOO
- 1/4 cup pineapple juice
- 1/4 cup water
- 1/4 cup raisins
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- S&P to taste
Mix all the ingredients together and cook in skillet on low for 25 minutes. Add water if it gets too dehydrated!
I didn’t really have a legitimate lunch, but I did snack throughout the afternoon as Future Husband and I worked on the business and finalized the wedding invitation list.
I made platter of Wasa crackers (one with PB, and one with PB and shredded carrot), the rest of my carrot, and a plum…
A few hours later, I had Kashi Go Lean Crunch!, Grape Nuts, raisins, and some nuts over yogurt. I had another 1/2 serving (not pictured, sorry!). I also inhaled a few handful of raisins at some point… I was muy hungry this afternoon!
Tonight’s plans call for a little more work, and then Future Husband’s little brother is coming over so we can go on a run. I know I banged out 7.0 miles, but Nick is starting to train for a 5k and I’m sure this will be more of a walk/run. It might be nice to get my legs moving again, too!
Good night! See you a little early tomorrow AM! I want to enjoy a nice, relaxing breakfast before the work week begins…. again. 😀