I know I'm a day behind, but as promised this post will include my fave dinner right now...Spicy Eggplant with Poached Eggs. Okay so today I feel I should share some tips that I have read and heard (all from reputable sources) and since beginning to implement these tips myself; have found them to be very useful. The main one that is a bit hard at first, EAT SLOW. We often are in such a rush, eating at our desks, rushing to finish a meal or snack before moving on to something else. We cause our stomach to be too slow in sending out the signal that it's full, because you aren't giving your food time to reach and fill your stomach. My solution has recently been to assess potentially busy times, for those I would pack myself easy snacks (popcorn, almonds, yogurt, chopped fruit) that I can have to pick at while I work or do whatever else I need to do. If I find myself eating too quickly I will set my snack/food aside and find something to occupy my time for a few minutes before returning to it. I find that not only do I continue to get things done, but I eat less as well! Finger foods and foods that aren't messy are great options for those on the run a lot. I've also been listening to my body and moods more. I am getting better at not eating because I'm bored, making sure I drink some water if I think I might be hungry but know I shouldn't be and using positive self talk to remind myself that I'm not hungry and why I don't need to eat. Trust me it may sound silly, but it certainly works if you practice it! I've been working really hard on new recipes and diet variation to keep things fresh and help me not slip back into bad habits. I have found that when I'm not prepared or with options I like, I will revert to comfort foods, like take out pizza, fast food and generally unhealthy stuff. Today I made a new pizza, I have yet to calculate the calories and other nutritional facts, but it was both delicious, filling and made with nothing but healthy ingredients, meatless but no one would be the wiser unless you told! I know this because my fiance, Tim, is a meat lover and without telling him what was on the pizza or how I made it, I asked if he liked it and he LOVED it, asked to finish what I couldn't. So yeah meatless options are not always gross or unappealing, even to those like Tim. It goes to show we should all be more open minded about different foods. Just because it isn't familiar doesn't mean it isn't great!
I hope that you will give this recipe a try because while it sounds sort of funny at first, it is way more delicious than the title would suggest. I must note that even though it says it's spicy it's not, it has some spice to it, but don't expect it to burn anything in your body. Last but not least, this recipe was made for and given to me by my friend April MacKay, she may have gotten it from another source and of that I'm not sure. All I know is I love it so much I make it weekly now.
Spicy Eggplant with Poached Eggs- Serves 2
Ingredients:
- 1 large eggplant
- salt & pepper to taste
- 2 Tbsp olive oil
- 1 glove garlic, finely chopped
- 1 onion, finely chopped
- 1/2 tsp smoked paprika
- 1 cup chopped tomatoes
- 1 Tbsp tahini
- 1 tsp brown sugar
- 1 tsp red pepper flakes
- 1 tsp white wine vinegar
- 4 eggs
- 1 Tbsp lemon juice
- 1/4 cup chopped fresh parsley
Directions:
- Cut the eggplant into bite-sized chunks and soak 20 minutes in a bowl of cold water, with salt and pepper.
- In a heavy-bottomed frying pan, heat 1 Tbsp oil. Add garlic and onion and cook for a few minutes until softened. Add eggplant and remaining oil, making sure eggplant is thoroughly coated. cook on very low heat, covered, for 20-30 minutes, stirring occasionally.
- Add tomatoes, tahini, brown sugar, paprika and pepper flakes and cook another 10 minutes. set aside and keep warm.
- In a medium pan, bring water to a gentle boil and add vinegar. Poach eggs 3 minutes to be soft in centers, 5 to be stiff throughout.
- Immediately before serving, add lemon juice and parsley to eggplant mixture. Divide among 2 serving dishes and top with 2 eggs.
The nutrition on this one is out of this world!! With only 350 calories and less than 20grams of fat, but you get a huge bowl full! It is awesome on so many levels!
Now as a special treat, I've decided to share my favorite lunch now...of course this can be for dinner too, but I love taking it for lunch because it is easy and can be carried and eaten just about anywhere! This recipe I got out of the magazine, "Clean Eating", August/September issue, which my dear friend April MacKay loaned to me.
Tri-Color Pasta Salad- Serves 1
Ingredients:
- 1/4 cup ronzoni garden delight vegetable pasta (rotini)
- 2 Tbsp balsamic vinegar
- 1/4 tsp Italian seasoning
- 2 Tbsp finely chopped sun-dried tomatoes
- 1 tsp olive oil
- sea salt and fresh ground black pepper to taste
- 2 oz cooked cocktail shrimp (around 12)
- 1 cup salad/mixed greens
- 1/2 cup cherry tomatoes
- 1 Tbsp basil
- 1/8 cup low fat shredded mozzarella cheese
Directions:
- Cook pasta according to package directions. Drain and spread pasta on a small baking sheet to cool. (Spreading the pasta prevents it from sticking together)
- While pasta is cooling, prepare dressing. In a small saucepan, combine vinegar, italian seasoning and 2 tsp water and bring to a boil. Remove from heat immediately and add sun-dried tomatoes. which in oil and salt and pepper. Set aside to cool slightly.
- Build salad. Add dressing to bottom of container (tupperware, mason jar, etc.) Layer shrimp, pasta, greens, tomatoes, basil and cheese. Cover with lid and refrigerate. Just before serving, shake jar to distribute dressing. Make up to 1 day in advance.
This great dish is so good, filling and so great for you! 300 calories, 12g fat, 20g protein and only 375 mg sodium!! AMAZING. Try it and I bet you'll agree!!
Well I hope you got some good ideas! Perhaps you'll be making some interesting new dishes this week!
Watch for the next post, which will feature grocery shopping help and some staple foods you should have!
Let Every Move You Make Be an Expression of Your Divinity!
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