Eggplant ROUND 2

So, I had one lonely eggplant still at home and wondered what to do with it. After doing a search for recipes, I found this delicious sounding one....

Crispy Eggplant with Spicy Tomato Sauce

I could not resist! Spicy, tomatoey, cheesy...CRISPY!! YUM!!

1 eggplant, unpeeled, sliced into 1/4 inch slices

olive oil

salt

1/2 cup panko bread crumbs

1/2 cup wheat germ

1/4 cup parmesan cheese

2 eggs

2 TBSP milk

2 cups marinara sauce

1/2-1 tsp cayenne pepper

1/2-1 cup mozzarella cheese

               

1. Preheat oven to 400 degrees F.
2. Apply thin layer of olive oil onto baking sheet and place eggplant slices on. Sprinkle the eggplant slices with a little salt on each side, set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the panko crumbs, parmesan cheese and wheat germ until evenly combined; set aside.
3. Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the crumb mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
4. Bake in the preheated oven until tender and golden brown, 15 to 20 minutes, turning halfway through. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.               

I found the original recipe on www.allrecipes.com but as usual made some changes to make this recipe that I share with you. I recommend starting with 1/2 tsp cayenne pepper on your first try as the original recipe used 1 full tsp which was a little too much (and I like spicy).

Nutrition Info:

4 servings from recipe, for 1 serving:

Cal = 317

Carbs = 32

Fat = 14

Protein = 18

And here is what the entire meal served looked like:

It was perfect! Rotisserie chicken, baby greens salad with raspberry vinaigrette, and the featured side crispy eggplant with spicy tomato sauce.

Nutrition Tip:

Wheat germ....what the hell is that? Wheat germ is the vitamin and mineral rich part of wheat that is extracted when wheat is refined into white flour...makes you wonder why we use white flour then huh?? Anyways, you can buy wheat germ to add to recipes, or like here, use it as a crunchy coating. The benefits of adding this to your diet include:

Rich in vitamins B1 and B6
Good source of folic acid
High in vitamin E
Reduction in colon cancer and breast cancer

"Where's the BEEF"???

That is what I expected to hear from the two men eating this featured dish, vegetarian lasagna. Unexpectedly, they both loved it and even had seconds...even thirds!

I was inspired when at the farmers market this weekend with my good friend Marna. I saw the eggplants and I felt they were just screaming for me! "BUY ME"!! As I thought to myself, but what will I do with it? All I could think was eggplant parmesan. So, that was the planned intention. I asked Marna to help me pick a few as this would only be the second time I have ever bought an eggplant in my life. After getting it home, I figured there had to be something more exciting I could do with this beautiful fruit!

Eggplant Lasagna

1 eggplant (1-1.25 lbs), unpeeled, sliced

3 small zucchini, unpeeled, sliced lengthwise

2 cloves of garlic, minced

3 TBSP extra virgin olive oil

salt & pepper

8 oz baby bella mushrooms, sliced

1/2 cup red onion

3 cloves garlic, minced

1 TBSP extra virgin olive oil

24 oz jar of marinara
1 can stewed tomatoes, chopped, undrained

1/2 cup ricotta cheese
1/2 cup cottage cheese
1 egg
1/4 cup grated parmesan cheese

2 cups grated mozzarella cheese
12 whole wheat lasagna noodles

Instructions:
1. Preheat oven to 400 degrees F. Slice eggplant and zucchini in approx. 1/4 inch slices and place on baking dish. Mix 3 TBSP of olive oil with 2 cloves of minced garlic and brush on slices, both sides, sprinkle with salt and pepper. Place in oven for 15 minutes, then remove and turn slices, return to oven for 15 minutes.
2. Saute mushrooms, onion, 3 cloves of minced garlic in large pan with olive oil. Add marinara sauce and stewed tomatoes with juice. Stir and let simmer until eggplant and zucchini is done.
3. Mix ricotta, cottage cheese, egg, and parmesan cheese in small bowl.
4. Place oven on 350 degrees F. Using 9x13in cooking dish, place layer of prepared sauce, then layer 3-4 noodles (slightly overlapping), place layer of cheese mixture, layer of eggplant and zucchini, add layer of sauce, then sprinkle some mozzarella. Repeat layers once more (or until all veggies and cheese mixture are used), place one more layer of noodles, then sauce and top with mozzarella.
5. Sprinkle favorite spices/seasonings on top (I used parsley). Place in oven, uncovered, for 25-30 minutes or until cheese is bubbly on top. Let lasagna rest for 8-10 minutes before cutting. Cut into 12 portions AND ENJOY!!!

Nutritional Info:

1 serving

Cal = 236

Carbs = 23

Fat = 12

Protein = 12 

(low in calories!!)

(most of the fat comes from the olive oil, good fats...don't believe me? check out this link http://www.mayoclinic.com/health/food-and-nutrition/AN01037 )

I was very impressed with how tasty this was and how you do not miss the beef used in the "normal" lasagna! Also, if you want to add even more vegetables, throw in some spinach. I had planned to but forget in the process...oops! The original recipe was found on www.allrecipes.com but what I shared here is my adaptation.

Nutrition Tip:

That pretty purple skin is for more than just looks, it contains a flavonoid called nasunin. Nasunin is an antioxidant and helps protect the body from free radicals and helps the body excrete excess iron (important for postmenopausal women). Other perks include:

Lowers cholesterol

Good source of dietary fiber

Vitamins B1, B6, and potassium

As my friend Marna also mentioned, to help lessen the bitter taste of eggplant, it helps to salt it. You can do this by sprinkling cut eggplant with salt and let it rest for 30 minutes, then rinse off salt if desired. 

Please try and feel free to share comments/reviews/photos!!

And also, thank you to everyone for your encouragement and support!

Peace and love to all of you!

"Why do you have so many frozen bananas"?!?!?!

This has been a long time joke between me and some friends. It all started one night when they were helping me and my boyfriend move. I opened the freezer to expose about half of the space being home to dark ice covered bananas...and then began the laughter and multiple jokes of why Miss D has so many frozen bananas...

I'm not sure why this became somewhat of an addiction for me, but I guess I just always remembered there being frozen bananas in our fridge growing up. I didn't know why there were there or what was done with them, but you were pretty much guaranteed to see a few up there. As I grew older, I realized what delicious bread comes from these scary looking fruits in the freezer...and so began my addiction. Every time I bought bananas, it seemed as though one or two towards the end would end up calling the freezer home. And so now, without further ado.....here is what Miss D does with all her frozen bananas....

Cranberry Banana Oat Bread

1 1/4 cups all-purpose flour (preferably whole wheat)

1 cup whole oats

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs (be kind, get cage free/free range when possible, happy animals/produce taste better)

1 1/4 cups mashed ripe bananas (frozen only need to thaw for 30-45 minutes, I used about 3 bananas, extra is ok!)

2 tablespoons sour cream (use whole not fat free/low fat varieties)

1/3 cup melted butter (whole butter, please do not use margarine)

1/2 cup white sugar (raw organic sugar if possible)

3/4 cup dried cranberries

Ground flaxseed (optional)

Sliced almonds (optional)

Directions

1. Preheat an oven to 350 degrees F. Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour, oats, baking powder, and salt together in a bowl; set aside.
2. Whisk the eggs in a mixing bowl until smooth. Beat in the bananas, sour cream, and melted butter. Add the sugar, cranberries, and flax/almonds (optional); beat until evenly blended. Fold into the oat mixture until no dry lumps remain. Pour into the prepared loaf pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Info:

Recipe = 10 servings

Calories = 258

Carbs = 38

Fat = 7

Protein = 6

AMAZING is all I can say, I found the original recipe on www.allrecipes.com, but made some small changes of my own. This works great as a breakfast food. Next time, I am going to make these as muffins instead of bread. Great with coffee or tea!

Nutrition Tip:
Why add flaxseed?? Ever hear of omega-3 fats? Well that is one of the main perks to eating flax, nearly double the amount of omega-3's from fish oil.  Also good source of fiber (which everyone needs more of in their diet!). Other benefits include:

Anti-cancer effects (especially with breast cancer)

Decrease risk of heart disease

Helps lower cholesterol

In order to reap the benefits of flaxseed though, you have to buy it pre-ground or grind it yourself at home. I use a coffee grinder to grind mine at home. Eating the seeds whole does not give you as much of these benefits as it is hard for the body to digest the whole seed. The recommended daily intake is 1-2 TBSP daily (ground). Best part, it is easy to throw into many dishes, and it is tasty with a nice nutty flavor.

It's More Than Just a Home to SpongeBob

PINEAPPLE 

So, here is one fruit that had to grow on me. I just bought my very FIRST fresh pineapple this year as a matter of fact...(I am soon to be 28) I was just always intimidated by the look of it, I mean this thing could hurt me, plus what would I do with it when I got it home? How do cut it? What part/parts can you eat? And most frightening, I figured it would taste as terrible as all pineapple flavored candies I ever tried and spit out as a child...silly thinking.

The first thing that turned me on to trying fresh pineapple was after reading of the benefits. At the time I was having terrible muscle tension in my neck and shoulders. To add to that, I have always had problems with heartburn and stomach pain associated with ulcers. One day studying for a nutrition course, I read about the benefits of pineapple.

One of the biggest benefits is that this fruit is rich in bromelain. Fresh pineapple contains this beneficial enzyme that is helpful in digestion as well as reducing inflammation and swelling. People suffering from arthritis, sinusitis, gout, or any other inflammatory conditions have proven results of reduced swelling with the addition of bromelain. To get the anti-inflammatory benefits it is important to eat fresh pineapple as snacks in between meals otherwise the enzymes will be used to aid in digestion rather than reducing inflammation.

So, I decided to buy my first pineapple....

It was beautiful! I didn't even want to attempt to go at it with a knife, but I finally broke down. For those who have never cut a fresh pineapple, it is easier than it appears. Just cut off the top, pretty part, and then the bottom/stem. Then, with the base on a cutting board, you can peel the fruit with a sharp knife being careful not to cut yourself! (This is very important when you have the klutz gene, as I do) I found it easiest to cut chunks off around the core, but if you desire pineapple slices you would have to cut it differently.

I then used the chunks as a tasty addition to vanilla yogurt. YUMMY! But, as I did not learn until later, the way to get anti-inflammatory benefits for my neck and shoulder was to eat it alone. On the other hand, after eating this as my snack for a few days, no need for those nasty "fruit" flavored antacids!

I have also begun freezing leftover pineapple, it is a wonderful addition to smoothies. When only feeding two people in our home I find it hard to eat all of the fresh produce we buy, so a lot of it I have learned to store in the freezer for a later use.





Who Doesn't Love Tomato Soup??

As I have mentioned before I was always a picky eater when I was young, but one thing I would never refuse was tomato soup. Fortunately, I grew away from the standard boring plain old tomato soup from a can, that slowly slides out the can like jelly...just doesn't seem right does it?

Now look at this is let me know if this looks more appealing???

FIRE ROASTED CREAM of TOMATO SOUP:

2 TSP Extra Virgin Olive Oil

1/4 cup of chopped onion

2 cloves of garlic, chopped

1 can of fire-roasted tomatoes

1/2 cup or water or broth

2 TBSP half & half

Directions:

In medium soup pot, heat olive oil over medium heat.

Add onion and garlic, cook stirring occasionally for 1-2 minutes, until fragrant.

Add tomatoes and water/broth, stir well.

Cover and cook 7-8 minutes, until soup simmers.

Stir in half & half.

Puree in blender (best to let it cool for a bit beforehand)

Season with salt and pepper and ENJOY!!

Makes one meal serving or two appetizers.

Nutrition Info:

Serving size, 1 serving = whole recipe

Calories = 265

Fat = 13

Carbs = 31

Protein = 7

If I remembered where I got this recipe I would so give the creator credit!! Unfortunately, it was one that I found somewhere and just wrote on a piece of paper. Some pointers, I use canned/pre-chopped garlic that I keep in my fridge, works great in this recipe. Also I didn't have any broth but did not want to use just plain 'ole boring water so....I just threw one chicken bouillon cube in with the water (or you could use vegetable broth/bouillon for those vegetarians). Simple and delicious.

Also, if you are like me and miss that crunch from having crackers with your soup, a healthy alternative I use is eating a handful or raw almonds with my soup!

Health TIP:

Some people may cringe at seeing the 13 grams of fat in this recipe, but most of it is from the extra virgin olive oil. Do not panic!! It is good for you (in moderation). Here are some health benefits of olive oil:

Lowers cholesterol

Better blood sugar control

Decrease blood pressure

Prevention and treatment of asthma, arthritis, and some cancers

These benefits are really only true when you use olive oil in substitution on unhealthy fats not just simply adding them into your diet. SO, think about making the switch in your kitchen today!!

And in the Begining....

Well, I figured the best way to start this blog would be to explain why I am decided to attempt it. All who have known me in the past or present, know that I LOVE MY FOOD, but I also struggle with my weight, it has been a battle since I was a child(although I didn't really care about it until my teens).

Anyways, I began in my early 20's by finally adding fruits and veggies into my diet and discovered what I had missed out on for so long! ( To give you an idea on how terrible I was as a child to eat veggies...I did not eat my first whole salad until I was about 21) Then I got really into exercise, doing workout videos at home, going to the gym, getting outside for walks as much as possible. I loved it! A few years later, I went through a rough patch in my life with unhealthy habits and not really caring so much about my health as much as just trying to have fun. Finally, I settled down with the man of my dreams...

and gained weight....Hang on a second isn't supposed to say lived happily ever after??? Many people in long term relationships I'm sure can relate, we started eating out all the time, fast foods, greasy foods, comfort foods...why do we always associate food with love and comfort?? It is supposed to fuel our bodies, not give you that warm fuzzy feeling.

After beginning my journey of going back to college, for alternative medicine, I have realized how unhealthy I am and that a major change is in need! I have taken multiple nutrition courses and have lots of resources for whole foods and how foods affect our bodies(lots of interesting reading!).

This decision to start this blog began when I got motivated in my kitchen to make healthy/easy/cost efficient meals. The recipes I share here are not created by me but shared by me and I will be giving pointers/information on recipes and foods to help make healthier decisions and options for foods to fuel our bodies! (And maybe even loose some weight) There will also be some guilty pleasure recipes here and there, as I will never give up enjoying life and foods, but I will try to make a healthy twist to them. The key with those guilty pleasure foods, as well as all foods, is moderation.

I make no promises to how often I will post, as I work full time and am a full time student, but I will be posting recipes with pictures and nutrition information as often as I attempt them. And please, feel free to ask questions anytime!

Thank you for checking this out and hope you enjoy!!

Peace
"Live the life you love, love the life you live" ~ Bob Marley