Another Day

Weight: 156.8 lbs (up 1.2 lbs!)

Huh... up in lbs eh? I know what the problem is at least! Does everyone have a problem behaving themselves on the weekend? I know that I do for sure! Calorie counting goes out the window, I guesstimate my caloric intake, working out doesn't happen... it's all together, not so good! Next weekend will be different now that I see what 2 little days can do.

I read somewhere that people who weigh themselves daily were more successful at losing weight than people who stepped on the scale less frequently and I have to say, I believe it. You think about your choice more because of the number you seen that morning and remember that you will be doing it again the next morning.

I am keeping up on my EA Active. That program really makes you work! I went downstairs to my heavy bag yesterday and had no ambition to work out so I went upstairs and tried EA Active. I ended up working out for a tough 30 minutes. I was really sweating by the end and burned 142 calories in the process!

Okay! Now for the good stuff....

Eggplant Parmesan with Sundried Tomato Quinoa

Okay people, this recipe is simply unreal. It is so tasty and so filling! It freezes great as well. Freeze the eggplant stacks separate from the quinoa. To reheat, defrost overnight in fridge, then wrap Eggplant Parmesan in foil packets, place packets on rimmed baking sheet and re-warm in oven at 350 degrees until heated through. Quinoa can be reheated in a saucepan over medium-low heat with a little water.

Will keep in the freezer for up to 4 months!

Eggplant Parmesan

Adapted from Clean Eating Magazine Sept/Oct 2009

Olive oil cooking spray

3 large egg whites, lightly beaten

3/4 cup whole wheat panko or bread crumbs

6 tbsp low-fat parmesan cheese, grated

1 1/2 tsp dried oregano

1 1/2 tsp dried basil

1 tsp garlic powder

1/4 tsp sea salt

2 globe eggplants

2 medium tomatoes, cut into large chunks

2 cloves garlic

1 1/2 cups organic marinara sauce

1 cup part-skim, mozzarella cheese, shredded

1. Preheat oven to 425 degrees. Coat 2 rimmed baking sheets with olive oil. Seat aside.
2. Place egg whites in a shallow bowl. In another shallow bowl, combine crumbs, parmesan, oregano, garlic powder and salt. Trim off ends of eggplant and cut each eggplant crosswise into six 3/4 inch slices. One at a time, dip eggplant slices in egg whites, then crumb mixture, arranging coated slices on prepared baking sheets. Bake until eggplant is tender and golden brown, about 25 minutes.
3. Meanwhile, start on the quinoa (recipe below).
4. While eggplant and quinoa is cooking, combine tomatoes, garlic and marinara sauce in a medium sauce pan over medium heat. Bring to a boil, reduce to simmer and cook, stirring occasionally.
5. Remove eggplant from oven and preheat broiler.
6. Spoon tomato sauce over eggplant slices, dividing evenly. Sprinkle mozzarella over tomato sauce, dividing evenly. Use a spatula to place 6 eggplant slices on top of 6 others, making six 2-slice stacks on 1 baking sheet. Broil until mozzarella is browning on top and melted in the middle, about 3 minutes.
7. Service along side quinoa. Mmmm enjoy!

Makes 6 servings

Sundried Tomato Quinoa (keen-wa)

Adapted from Clean Eating Cookbook

2 tbsp sundried tomatoes, julienne cut, packed in oil

2 minced shallots

1 clove garlic minced

2 cups low-sodium vegetable stock or chicken stock

1 cup dry quinoa grains

Pinch cayanne pepper

Fresh ground pepper

1. Rinse quinoa in a fine mesh sieve for about 1 minutes. Set aside. **Unrinsed quinoa may have a bitter taste.
2. Heat sundried tomatoes, shallot and garlic in a large saucepan over medium heat. Saute for 3 to 5 minutes or until shallots are tender.
3. Add stock and bring to a boil. Stir in quinoa and cayenne pepper. Return to a boil. Reduce heat and simmer for 30 minutes or until liquid is absorbed. If the liquid absorbs and the quinoa is still hard and white in the middle, add another 1/4 cup of water and continue to cook.
4. Let stand for 5 minutes. Fluff with a fork to separate grains and all fresh ground pepper.
5. Serve with Eggplant Parmesan.

Makes 6 servings

Nutritional Information (1 eggplant parmesan and 1/3 cup of quinoa)

Calories: 360; Total Fat: 13; Sat. Fat: 2.5g; Cholestrol: 10mg; Sodium: 410mg; Total Carbs: 54g; Sugars: 7g; Protein: 19g