So I just made… EGGPLANT AND BROWN RICE SALAD!
I’m so excited to eat this for lunch tomorrow. It is delicious (yes, of course I sneaked a bite when I was putting it away in the fridge…)! It was inspired by Umami Girl’s recipe, which can be found here.
Anyway, here’s what I did:
- 1 eggplant
- Brown rice to equal ~2 cups cooked (I actually just used one of those 10 minute boil-in-the-bag things by Success… )
- 2 tablespoons minced jarred garlic (packed in water)
- 3-4 tablespoons lemon juice
- 4 ounces of a green olive/kalamata olive/feta cheese blend from the olive bar at my local supermarket’s deli
- 1/4 TVP
- 1 tsp zesty Italian salad dressing
- Herbs from my spice rack picked out at random… I used Italian season, basil, and marjoram. Use whatever looks good to you! :-)
What you do with the ingredients:
- Dice the eggplant. Spritz a baking sheet with cooking spray, and roast the eggplant at 350 F until done to your liking (I lost track of time and was in a different room and totally burned mine, so I picked out the unsalvageable bits and threw them away… it left me with about 3/4 of the original eggplant to use in my salad, I’d estimate).
- Boil your brown rice. Since mine was nicely in a bag and everything, I rinsed it under cold water after it finished cooking but before de-bagging it so I wouldn’t have to wait for it to cool. Otherwise, you should probably wait for it to cool.
- Throw the brown rice, the eggplant, your olives and feta, 3 T of the lemon juice, the garlic, and whatever herbs you’re using into a bowl together. Mix.
- At this point, I decided that I probably wanted to up the protein and fiber counts by adding in some TVP, so I took 1T lemon juice, 1t Italian dressing, and filled the rest of the 1/4 cup of liquid needed up with water, heated that, and used it to reconstitute the TVP. I added the extra lemon and a dash of Italian dressing because I wanted to make sure the TVP would be flavorful like the rest of the salad.
- Add the TVP, mix it all up, and enjoy!
The nutritionals for the way I made it are (assuming the recipe serves 4):
266 calories, 28g carbs, 15g fat, 7g protein, 5g fiber, and 3g sugar.
Mine has a lot of fat because of the olives and feta cheese… you can easily lower this by using fewer olives (but I LOVE olives!), using canned olives (which are typically packed in a salt-water brine, not an olive oil brine), and using fat-free feta cheese instead of full-fat feta cheese.
From the lady who brought you “Burn ALL the Calories!” comes: Meme All the Health Tips!
If you are a weight loss, gaming, or Supernatural blog and you message me, chances are that I will follow you.
So I checked out this awesome book called “Cinch!” from my local library
Anyway, I think I’m going to try following it. I’m going to start with the 5-day jump start (basically, you eat lots of greens, raspberries, almonds, yogurt, and eggs) on Monday.
I’m probably still going to drink alcohol and stuff when I go out with my friends, but I’ll probably mainly stick to foods from the book (or similarly structured healthy meals from other cookbooks).
I like that she puts a lot of emphasis on vegetables and has plenty of vegetarian and vegan options. Huzzah :-)
In all honesty, how much can I actually change how my body looks in 20 days?
I really want to be Tallis for Halloween, but not if I look the way I do now.
If I honest-to-god work really hard, will there even be a noticeable difference in my body?
I’m gonna make it my goal to exercise EVERY DAY between now and then. I don’t care if it’s a run or an exercise video or a 5-mile walk, I just have to do SOMETHING every day.
And I’m gonna try to get a handle on my eating habits again. Maybe count calories/track food groups/keep a food diary for the next three weeks. Urgh.