Comment from last week:
Elaine: In regard to my food choices; I’d like to think that the majority of my adult life I’ve made fairly healthy eating choices. I started really focusing on healthy eating in college, albeit my idea of what is healthy has evolved over the years. I try to mainly stick with natural, non-processed foods, but I’m not perfect. Everything in moderation-including moderation; I certainly have my over indulgent moments (see weekend review). I had to read a book called The Jungle Effect, for the show a few months back, and it basically highlighted indigenous diets around the world and their lack of disease in those areas. It really drove home the idea for me that the food we eat should be in it’s least processed state. Which brings me to a segue to Hungry Girl. I think the newsletters highlight a lot of interesting new food items, and provide healthy alternatives, but I think that many of the foods it promotes are very processed-and so I tend take a lot of those suggestions with a grain of salt. I believe she focuses mostly on the Weight Watchers point system. To each their own, I’m not a huge fan/reader, but I do see that there’s value in many of her suggestions. Hope that helps. Also, I wrote out the Chickpea & Eggplant Stew from earlier this month-it’s posted below. I’ll try to be more on top of posting recipes on here.

Weekend in Review
Oh, the junk food that happened this weekend. Friday night was chinese takeout and junkfood with the girls as we watched romantic comedies and gossiped. I have to say I didn’t eat much of the Chinese food-the take out on Long Island is nothing compared to the take out in NYC. I guess I’m just spoiled. In the morning there was cinnamon rolls, then we went out for brunch/lunch where I had egg/sausage sandwich sliders-way greasy. That night we took my Dad out for Indian food, for his first time ever, and I had Paneer Sag, which is my favorite. The next day we had chicken and brocolli for lunch, and I had a Peacan Crusted Chicken Salad for Dinner. I need a detox.

Chickpea & Eggplant Stew (adapted from 125 best Vegetarian Slow Cooker Recipes)


INGREDIENTS

2 tsp cumin
1 large eggplant, peeled, cut into 1-2 inch cubes (sprinkle with salt and cover with a paper towel to drain of excess moisture)
1 tbspn olive oil
4 cloves garlic
1/2 tsp tumeric
2 tsp crushed red pepper flakes
hot sauce to taste
1cup vegetable stock
1-28oz can diced tomatoes with juice
2 large potatoes cut into 1/2 inch cubes
1-15oz can chickpeas

Sautee onion till soft, then add eggplant, cook till brown. Add garlic, cumin and turmeric and cook for another minute. Add vegetable stock, tomatoes with juices, stir. Bring mixture to a boil, cook and stir for another minute.

In slow cooker add potatoes, chickpeas and pour mixture. Add in crushed red pepper and hot sauce. Stir to combine.

Cook in slow cooker on low for 8-10 hours or on high for 4-5 hours.

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I guess it’s no surprise given my weekend smörgåsbord, but I do feel like I’ve put on a few pounds in the last month or so. I think my schedule has been a bit hectic, there’s been lots of eating out, lots of readjusting to new responsibilities, lots of going away. I need to put a little more thought and dedication into my eating/exercise plan. I think now that fall is just ’round the bend things in the rest of my life will slow down and I can focus on training for my two upcoming athletic events, and there will be less social commitments to juggle. Fingers crossed.

Meanwhile, here’s the food for today:

Breakfast


Two eggs
Whole grain toast
Two slices turkey bacon
Mixture half grape juice half unsweetened cranberry juice

Lunch

Leftover Sag Paneer over rice
Cashews
Apple

Tonight I have to meet some friends after work, but I’m going to try and get in a half hour of exercise video. I need something to quell my exercise anxiety.