2013 is here and most people either have or will be making new and revised resolutions to improve their health and embark on a healthy eating life style. This is the time for rethinking and re-evaluating all the mistakes made in the 2012 health resolutions. But all is not lost. There is time and the opportunity to revamp your health resolution. That is what starting over is all about. It is about forgetting the lapses and abandonment of the last diet regiment and starting all over again, this time without the diet.
Most people find diets hard to keep, because they are restrictive. Diets are considered with the intention to either lose weight or live healthy, but all that is really needed is to start eating healthy with the inclusion of daily exercises.
Life is good and should be enjoyed. Dieting is exciting at the beginning with promises that are not often fulfilled because of the restrictions on eating. Very soon the palate yearns for more and disillusion takes over in the face of little or no change and the desire for dieting slides right down the drain.
Unless you are regimented in nature, dieting will not work for you. You just want to eat, be healthy and be happy about it. Enjoy some of the best healthy eating all year long for the best results. The best way to embark on a healthy eating lifestyle for 2013 is to start eating healthy. Eating healthy begins with gathering recipes of healthy dishes.
Healthy eating is synonymous with vegetables, fresh vegetables such as pumpkin, Ochro, zucchini, squash, eggplant, etc., and not necessarily vitamin suppliments. One best nutritious dish is Stuffed Eggplant. This dish can be cooked with meat but is best without meat. It also allows for portion control with one eggplant per individual.
1 small tomato (chopped)
½ medium onion (chopped)
2 heads of green onion (chopped)
2 cloves garlic (chopped)
1 tsp. black pepper
Salt to taste
3 tbsp. olive oil
½ tsp. chicken Flavor Bouillon
½ tsp. basil
- Boil eggplant whole until soft
- Cut eggplant in half and scoop out the flesh
- Be sure to save skins for re-stuffing
- Heat olive oil in skillet and add chopped garlic
- Add eggplant flesh and sauté for 5 minutes
- Add chopped onions, tomato, green onion and stir
- Add all other ingredients and stew for 5 more minutes
- Fill the two half skins with the stuffing and mold skins
- Serve with salad, slice of salmon or by itself
For more delicious vegetable recipes check out: www.eatingthevegetableway.com