Wednesday, February 24, 2010

Eggplant Parmigiana

There are two keys to maintaining healthy weight when it comes to diet (excluding exercise). 1-Rejection of processed foods. Or anything your grandma wouldn't recognize as edible. 2-Portion control. Give me any meal you perceive to be unhealthy and I can prove you can keep that great taste and make it healthy.

Tonight's dish is Fried Eggplant and Zucchini. Similar to last month but this time I added red peppers. Delicious. The key to vegetables is pairing. Sure, some vegetables are delicious on their own. See: Butternut Squash, Avocado, Broccoli Rabe. But when someone complains about eating vegetables as being "boring" or "dull" I simply wonder, "Are they eating them raw?". Matching. Complementary flavors placed together make a wonderful dish even without spicing. Oftentimes spicing up a vegetable can ruin it, but not always. Fried Eggplant, Zucchini, and Red Pepper feed off each other. The sharpness of the pepper and the starchy eggplant mixed with the refreshing zucchini create a plethora of taste. Cook together with mozzarella and pasta sauce and you have a dish. The whole becomes greater than the sum of the parts.

I think it fits perfectly that I tend to eat a lot more carbs in the winter because of the amount of anaerobic lifting I'm doing.

Todays Weightlifting: Week 3, Cycle 2. Overhead Squat: 5x 75%, 3x85%, >1x95%, Bench Press: 5x 75%, 3x85%, >1x95%, Back Squat: 115# for reps, Ring Dips/Bent Over Row: 5x8/10, plus a few dozen pull-ups.

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