Learning to Prep

This is day #3 of a challenging 4 weeks at work. I'm already tired, I'm already cranky and I'm already almost, but not quite cheating on logging my food. The fact that I'm getting back to pre-move-in weight again is encouraging, but also demotivating!

To avoid a) junk food at work and b) a cooking rut I've decided to do a lot of nightly prep work for good snacks and breakfasts/lunches. My recipe sharing has been delayed as I'm not cooking every day (prepping instead!). I do have quite a few coming your way though!

On Monday night, I prepared homemade baba ganoush and  granola for a few days. I still also had a few oatmeal bars and some spreads left from Mothers Day. Unfortunately, I didn't take the best weights/measurements or pictures, so you'll have to wait until I do this again to really get good stats.

Baba ganoush
2 small dark purple eggplants (about 500gm total)
1/2 cup yogurt
Lemon juice
Salt/Pepper/Lemon Pepper seasoning
Paprika
Herbs/Cayenne/Red Pepper Flakes?

1. Begin by taking two small eggplants (about 230gm each), cutting off the green portion and slicing them down the middle.

2. Give these a LIGHT spray of olive oil (I bet cooking oil would do too). If you don't have a sprayer, consider using a pastry brush.

3. LIBERALLY salt and pepper the eggplant tops. 

4. Bake at 350 degrees for about 40 minutes until they start to look a little shriveled. By this time, you can take them out and see if the middles scrape away easily from the skins.

5. Scrape all the middles out of the skins and put into a blender.
6. Combine eggplant insides with 1/2 cup o% Greek Yogurt and add whatever seasonings you like.
**I used lemon juice, lemon-pepper seasoning, paprika and a hint of cayenne**
*Next time I might go with some tomato and basil? roasted red peppers?* 

Breakdown: This whole mix comes out to about 220 calories and I portioned it into 2 servings (about 3/4 cup each) to take to work. Regular baba gaonush comes in at about 80 calories/2 tbsp and this 3/4 cup portion is only 100 cals. I dip rice crackers in it or just eat it with a spoon! Yum!

Eggplant is a pretty heatlhy hearty food and has low cholesterol/saturated fat content and packs in a ton of vitamins/minerals and fiber. 

I would also reccomend using this on a salad or a grain.  







Soon to come, making an easy, snack-worthy granola. Disclaimer: the granola isn't for energy or nutrition. It is purely a snack food that is going to come in handy for me at work when I'm getting sleepy!