Work is insaaane right now, so I’m going to make this a quick foodie recap of the last two days, and come back later today with lunch and a recap of the amazing food from the Healthy Living Summit!
Breakfast yesterday was an old standby, toast with peanut butter, chocolate, and banana.
1 point each for 1 tsp chocolate chips, 1 tsp chunky peanut butter, 1/2 large banana, and 1 piece of wheat toast. Lunch was also super simple but delicious.
1 cup shredded cabbage (0 pts), with grape tomatoes (0 points) 1/2 small avocado (2 pts), 1/2 cup chickpeas (1 pt), cilantro (0 pts), 2/3 cup sweet organic frozen corn (1 pt). I wanted to use black beans but realized I was out so subbed in chickpeas and it worked well! I also had some unpictured snacks of yogurt with fiber one (2 pts) and grapes (1 pt). But the main event last night was dinner!
My friend Amber came over for dinner, and I had a LOT of eggplants (5 total) so I wanted to make some progress on using those up. I got together a bunch of ingredients:
But didn’t use them all. I guess I can’t even follow self-generated recipes… I didn’t use the tomatoes, the panko crumbs, the red onion, and only 2 of the 3 eggplants, but I did use everything else! I sliced up the eggplant into even slices, and then put a ton of salt both underneath and on top of it to draw out the moisture and the biterness.
While that was soaking in the salt, I prepped all my other ingredients to jazz up the tomato sauce.
2 cloves garlic, 2 patty pan squashes, 1 small onion, and a large handful of basil.
If you use the salting method, make sure you rinse the salt off well once its done sitting for 15 minutes, otherwise the eggplant will be wayyyy too salty and your work will be wasted. If you do wash it off well, it’s worth taking the time to salt it because the taste and texture improve tenfold in my opinion.
I baked the eggplant at 400º for 20 minutes flipped them over, and then put them back in for another 20. I then added some shredded mozzarella on top of the slices.
While the eggplant was roasting, I cooked the garlic, onion, and squash in 2 tsp of olive oil (2 pts) and a little veggie stock, and then added 1 cup of the sauce. I let that simmer and the veggies get soft while the eggplant was cooking. I LOVE jazzing up jarred tomato sauce and loading it with veggies because you get so much more bang for your buck, and it seems so much fancier to guests when it’s really not hard at all.
I popped the cheesy eggplant slices into the broiler for one minute too long so they got a bit browner than I wanted, but they still tasted amazing. Once they went into the broiler, I cooked the quinoa pasta and then mixed it into the veggie packed sauce, and threw it in a bowl with some of the eggplant on top.
It was AWESOME. The whole dish breaks down like this point-wise:
– Sauce = 2 (1 pt for the oil, and 1 pt for the sauce)
– Pasta = 3 (1 serving of quinoa pasta)
– Eggplant = 3 (for the cheese!)
SO delicious. I’d never tried quinoa pasta before and it tasted very similar to regular pasta. The texture was slightly different but not too noticeably different. I was originally going to panko crust the eggplant to get the faux-fry, but it didn’t even need it at all! It was so delicious just like this and such a filling dish.
Breakfast today was a little fruit
1 banana (1.5 pts) + 1/2 cup grapes (.5 pts)
Also, a toasted Arnold Sandwich Thin (1 pt) with 1 sliced of reduced fat provolone (1 pt) toasted again for a minute too long…
Twas still totally delicious.
Do you like, love, or hate eggplant? What’s your favorite way to cook it?? I still have THREE left so would love some ideas!