I’m trying to shed some Christmas kilos before they become Easter kilos and a permanent fixture. This week I embarked on my muffin-top mitigation mission. I got back to good nutrition. I even joined a local gym with a crèche. It’s time for Mummy to make Mummy a priority.
This morning I had my first ever session with a Personal Trainer. I’d been warming up for a whole four minutes before the wheels fell off. The Little Sister had decided that now was the time to make a rather odoriferous deposit in her nappy. Fine. My Trainer (that sounds really naff, doesn’t it) is a mother herself. She understood. Quickly dash to the car and grab another nappy. Change the Little Sister on a mat on the floor of the gym toilet. Return her to crèche. Back to huffing and puffing. The session went well. I told my Trainer (yep, I’ll stop saying that in a minute) that I have no intention of sacrificing my evening wine in my muffin-top mitigation mission. She understood. I think I might keep her.
I’ve never been one to easily maintain a healthy weight. I’m either overindulging or paying penance for my sins. The good news for me this round is that I’ve worked out that you don’t have to sacrifice flavour when attempting to moderate a muffin-top. There’s loads of really wonderful recipes that aren’t going to hurt your bottom line. boomtish.
eggplant, tomato & lentil salad with yoghurt dressing
I got this recipe from this week’s Sandy Creek Organic Farm Newsletter and tweaked it a little. I’ve been getting a weekly box of vegetables from them for a few months now. The ‘organic-ness’ isn’t my main motivator but I love that I’m buying fresh vegetables from locals – cutting out the middle man is a win-win situation! I’m always excited to see what’s in the box. Last week it was a ladybug. This week it was, well, um, an eggplant that amused my inner teenage boy.
250g tomatoes. You could use whole cherry tomatoes or quartered roma tomatoes.
400g lentils, cooked.
(I used yellow moong dhal lentils and cooked them in the thermochef. I cooked them, but I made a massive mess. If you’re not keen on that you could cook them on the stove or use a drained tin of lentils.)
1 garlic clove, crushed
1 tsp ground cumin
½ tsp ground coriander
juice of half a lemon
1 cup yogurt
½ cup toasted pine nuts
½ cup parsley
2 cups baby spinach leaves, packed.
(I used malukhia because it’s in this week’s box, there’s a lot of leafy green stuff you could substitute here.)
salt and pepper to taste
Slice the eggplant lengthways. I used a mandolin slicer set at 6mm. Brush the eggplant with olive oil and place on a large baking tray with the tomatoes. Cook under a grill for 3-4 minutes until the eggplant is coloured slightly and the tomatoes are starting to soften. Turn the eggplant, remove the tomatoes and set aside. Cook the eggplant a further 2-3 minutes and set aside.
For the yoghurt dressing, combine garlic, cumin, coriander, lemon juice and yoghurt in a small bowl. Season to taste and store in the fridge until ready to serve.
To make the salad, combine the eggplant, tomatoes, lentils, parsley and spinach in a large bowl. Season to taste. Divide the salad among the plates, top with toasted pine nuts and a drizzle of the yoghurt dressing.
Bearhands and I both loved this salad. I love how creamy eggplant can be when it’s cooked right. This would be a great stand alone meal.
(Or a lovely accompaniment to lamb if you’re married to a man who once said of your (admittedly pretty awful) vegetarian risotto – “That was nice. Now, let’s never eat it again. In fact, let’s never eat another meal without meat.”)
The Little Sister went on to demonstrate some more impeccable timing this morning; she wee-d in my lap getting changed at swimming. Then she weed in the bath. She’s no one-trick-pony that girl!
have your kids have comedic timing?
what are your tips for healthy eating?
Disclosure: This is not a sponsored post. I did not receive any eggplant-in-kind payment either. Consider the mention of Sandy Creek a public service announcement for locals. They’re on facebook if you want to know more – Sandy Creek Organic Farm.