Lunch, Day Forty-One

• 1 oz semolina spinach pasta
• "Fiery Meatballs" made with 3 oz lean ground beef, 1/4 chopped onion, 1 egg white, 2 tbsp breadcrumbs, Italian seasoning, 1/4 cup vegetable broth
• 1/4 cup tomato sauce & 1/2 tsp hot sauce
• 1 medium zucchini, sliced & grilled, tossed with 1 tsp Dijon mustard, 1/2 tsp honey & 1 tsp apple cider vinegar
• 1 banana

I made this recipe for the first time on Saturday and was totally thrilled, so I couldn't wait to make it again. I made a double portion as I'd done with yesterday's meals, as it was easier to make all the meatballs and zucchini at once, then halve it.

This time I was actually able to find real vegetable broth in the store (instead of reconstituting vegetable soup) and found it made for a lighter meatball. I also used a different brand of bread crumbs - these swelled up more than the others and seemed to give the meat more body.

I was confused about why I was able to have 3 oz of beef when usually I am only allotted around 2-1/2 oz of leaner meats like turkey or chicken. Of course I'm not complaining at all, since this was fantastic, just wondering.