Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Pumpkin: It’s Not Just For Autumn
When you think of pumpkin, jack-o’-lanterns and pumpkin pie may be the first things that come to mind, but there are many uses for this Native American vine fruit.
The flesh is a rich source of antioxidants and beta-carotene and makes an excellent base for smoothies and desserts.
Pumpkin seeds (pepitas) are a good source of omega-3 fatty acids and iron.
Recipe of the Day: Greek Eggplant with Roasted Tomato Sauce and Feta
This Mediterranean-inspired dish can be served hot or cold.
Add grilled chicken, fish, or shrimp for a delicious, satisfying meal.
You can prepare this a day ahead of time: Cover, store in the fridge, and reheat before serving.
Makes 4 servings
2 teaspoons olive oil
1/2 medium onion, chopped
1 tablespoon minced garlic
1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes
3/4 teaspoon dried oregano
1/8 teaspoon ground cinnamon
1 eggplant (about 1-1/4 pounds)
1/4 cup crumbled low-fat feta cheese
8 kalamata or other black olives, pitted and sliced
2 teaspoons grated lemon zest
1 tablespoon flat-leaf (Italian) parsley, coarsely chopped
*Use as many organic ingredients as possible.
In a large nonstick skillet, heat the oil over medium-high heat.
Add the onion and cook for about 5 minutes, or until soft and just starting to brown.
Add the garlic and cook for 1 minute longer; don’t let the garlic brown.
Add the tomatoes, oregano, and cinnamon and simmer for about 4 minutes.
Preheat the broiler.
Slice the eggplant lengthwise into 1/4-inch-thick slices.
Lightly coat 2 baking sheets with cooking spray.
Arrange the eggplant in a single layer on the sheets.
Coat the eggplant lightly with cooking spray.
Broil for about 8 minutes, or until tender and very lightly browned.
Layer half of the eggplant in a 2-quart serving dish (or an 8 x 8-inch pan).
Top with half the tomato sauce.
Top with the cheese, olives, lemon zest, and parsley.
Serve hot or at room temperature.
Per serving: 140 calories, 6 g total fat (2 g saturated), 5 mg cholesterol, 375 mg sodium, 18 g total carbohydrates (8 g sugars), 6 g fiber, 6 g protein.
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Dick and Lenay
from Flavor First by Cheryl Forberg, RD