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M.I.A. (Not To Confused With The Singer of “Paper Planes”)

Posted Apr 06 2010 7:02pm

Sorry I’ve been M.I.A. on the internets for the past couple of days, but between needing a break from computer related activities and battling a weird stomach demon for half of the weekend, I just couldn’t muster up the juice to be witty about food (let alone eat it half the time.)

Despite the gastronomical disturbances I experienced all day Sunday, I’ve otherwise been enjoying some seriously yummy eats.

For example, two breakfasts from the fabulous Holly that are now going to be staples in my morning meal rotations:


Sweet Potato Spinach Hash

Red Grapefruit Slices

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Banana Split Overnight Oats

Some serious Omega-3 and fish love has been going on as well:

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Crispy Fish with Lemon-Dill Sauce (From The April 2010 Issue of Cooking Light)

Sauteed Zuchini

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Broiled Wild Alaskan Salmon wtih Lemon Pepper Seasoning

Broccoli Cuts (Previously Frozen)

Also, Panko crumbs are the best pantry staple I’ve purchased in a long, long time. I used them again to make this unbelievably delicious eggplant recipe which I adapted to suit my own quantities and ingredient availability:

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Panko Breaded Eggplant

1 medium or 2 smaller eggplants
1 T. salt
1 c. panko bread crumbs
1/4 c. Nutritional Yeast
2 t. dried basil
1 egg, lightly beaten
1 T. milk
2 c. tomato sauce
1-2 oz. goat (or feta) cheese, crumbled
Slice eggplants into even rounds a little thicker than 1/4 inch. Lay out some paper towels and place eggplants on top in a single layer. Sprinkle generously with salt and allow to stand for at least 10 minutes and up to 30 minutes.

Preheat the oven to 400 F.   Pat eggplant slices dry with additional paper towels. In a shallow bowl, beat eggs and milk together. In a second shallow bowl, combine panko bread crumbs (crush them in your hand first to make them a bit finer), nutritional yeast and herbs.

Dip each slice of eggplant in the egg and then into the bread crumb mixture until mostly coated. Lay breaded slices in a single layer on a baking sheet sprayed with PAM or cooking oil (I used Spectrum Canola Oil Spray). Place full baking sheet in the oven.

Bake for 20 minutes or until golden on the outside and tender in the middle. While eggplant is baking, bring tomato sauce up to a simmer and set out the goat or feta cheese. When ready to serve, pile eggplant slices on a plate and top with sauce and crumbled cheese.   If you make extra to use for lunch the next day, store breaded eggplant and sauce separately and combine just before serving (you’ll be seeing this for tomorrow’s lunch, I guarantee it.)

Makes 2 Servings.

This is seriously worth a try. Believe it or not, the calorie count for one serving was only 235, that’s including the goat cheese topping!

I’m sure the original recipe was delicious with the addition of finely shredded cheese, but I think the nutritional yeast did an amazing job of substituting for it. Not to mention all of the added vitamans and nutrients it sneaks in! The creamy goat cheese was the icing on the errrr…eggplant cake. This was such a great dish, and went especially nice with a side of sauteed broccolette.

In other foodie news, I discovered that crazy as it may seem…sunflower seed butter (or any nut butter) plus cinnamon on a baked sweet potato is freaking amazing:

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Why did it take me so long to combine my two favorite and most frequently eaten foods?

In fitness news, I purchased the most amazingly comfortable pair of running shoes:IMG_3699.JPG

Normally, I have a “no shoes on the coffee table” rule at my abode-however, these were an exception as they had never been worn. That changed immediately after their photo-op as I took them out for a 4 mile run/walk in Central Park. These are easily the most comfortably, stablizing (yet light) running shoes I’ve ever worn. It was like running on pillows! Goodbye New Balance clunkers, hello Asics GT-2150!

I will resume daily recaps starting tomorrow! Hope those of you in NYC are enjoying the Summerish Spring we’re having!

What’s your favorite way to top a baked sweet potato?

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