Weekly Challenge

Since I'm back at this because of my lovely sister (who is working on her thesis and I suspect doesn't want to be writing alone) I will take her suggestion and issue a weekly challenge.  According to this month's issue of Nutrition Action, Americans only eat about one cup of vegetables per person per day (including white potatoes, potato chips and french fries) and 1/2 a cup of fruit per day.  This is MUCH lower than the recommended daily amount ( to make things easier the recommendation has changed to half of your plate per meal, but to give you a number shoot for 2 cups of fruit and 2.5 cups of vegetables per day).  So this week I challenge you to get your recommended allotment of fruits and vegetables every day.  I'd strongly encourage with starting early, try including fresh fruits with your breakfast.  Mix berries in your yogurt, top your morning toast with pb and a banana.  Try cutting up fruit and packaging it in single serve containers so they're easy to grab for snacks on your way to work or while you're running errands around town. Including vegetables doesn't just mean eat more salads, try sautéing swiss chard with some white wine and garlic, throw a sweet potato in the toaster oven, try some roasted brussel sprouts. Try a CSA (Community Supported Agriculture) essentially you buy a share of a farm and each week you receive fresh produce from their fields. Each week I receive a box of fresh produce delivered to my door by J&P Organics.  It has encouraged me to try new things (we'll talk about that later in the week) and since it's already in the house I feel like I need to eat it.  Try to make one night a week a "meatless day"  I am in no way against meat I just feel it's a good way to increase your fruit and vegetable intake.  And a final word, I don't count juice as a fruit or vegetable serving, it has no fiber and  I feel like liquid calories help promote weight gain.  Try this for dinner this week serve with a helping of your favorite whole grain (I'd suggest brown rice or bulgar) to give you a healthy well rounded meal.
(From Eating Well Magazine)

Eggplant stacks

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
• 1/2 teaspoon coarse salt, divided
• 6 teaspoons prepared pesto
• 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
• 4 ounces fresh mozzarella, cut into 6 thin slices
• 6 fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground pepper

PREPARATION

1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

 Per serving: 145 calories; 11 g fat ( 4 g sat , 6 g mono ); 17 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 6 g protein; 3 g fiber; 323 mg sodium; 309 mg potassium.
http://www.eatingwell.com/recipes/grilled_eggplant_tomato_stacks.html