Grilled Chicken and Canadian Bacon with Melted Gouda

There are times when I want to be all fancy and dress up.  I wake up and actually blow dry my hair and maybe even throw in a Velcro roller or two.  Some eye shadow is swiped on and lip gloss abounds.  I walk around until my lunch break feeling very fine about myself. 

Of course, at lunch, when I hop on my Precor 100i (aka the machine of torture) to work out and then hop back off after 40 minutes of hell to hit the showers, all my hard work goes to pot and I look sort of like a drowned rodent the rest of the day. 

Luckily, people at work have stopped questioning me long ago as to what happened at lunch.  Now I get “gym day?”  Yup.  In fact, when I DO look semi-put together in the afternoon I get “Ooooohhhh, not going to the gym today huh?” accompanied by a smirk. 

Hence the days I get up, shower, pull my hair back and throw on some foundation and mascara and call it a day.

This recipe is more akin to the wash and go simplicity but with the fancy taste of the eye shadow/Velcro roller day.  The best of both worlds.

I think I spent about 20 minutes on the entire recipe but the melty, sharp cheese and the salty Canadian bacon topping my juicy chicken breasts definitely screams blow-dryer.

Grilled Chicken and Canadian Bacon with Melted Gouda

Serves 3

Printable Recipe

Ingredients

3 skinless organic chicken breasts (about 3oz each)
Cooking spray
Sea salt, fresh ground pepper, garlic powder, to taste
3 tsp coarse ground mustard
3 slices Canadian bacon
3 ounces shredded Gouda

Directions

1. Preheat grill to medium high.  Spray chicken breasts with cooking spray and season with salt, pepper and garlic powder.  Cook for about 7 minutes, flip and cook an additional 7 minutes or until cooked through.  During the last few minutes on the grill, spray the Canadian bacon with cooking spray and place on grill to heat through. 

2. Spread 1 tsp mustard over each chicken breast, top with 1 slice Canadian bacon and 1 ounce shredded Gouda.  Close grill lid until melted.

Nutrition Facts

3 Servings
Amount Per Serving


Calories 240.7
Total Fat 11.0 g
Saturated Fat 5.9 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.5 g
Cholesterol 95.1 mg
Sodium 702.9 mg
Potassium 349.3 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.2 g
Sugars 0.6 g
Protein 32.5 g


Vitamin A 3.7 %
Vitamin B-12 15.7 %
Vitamin B-6 29.9 %
Vitamin C 1.9 %
Vitamin E 1.8 %
Calcium 21.4 %
Copper 3.2 %
Folate 2.7 %
Iron 5.4 %
Magnesium 9.7 %
Manganese 2.0 %
Niacin 55.8 %
Pantothenic Acid 9.3 %
Phosphorus 39.5 %
Riboflavin 12.9 %
Selenium 38.3 %
Thiamin 17.5 %
Zinc 14.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Adobo Grilled White Fish with Caramelized Sweet Peppers and Onions, Red Beans and Rice

Recently I stopped by my farm to drop off a check for the next CSA season and, though my current season just ended, pick up some sweet peppers, dried onions and garlic and a few squashes that were still available for purchase. 

The owners of my farm are from Puerto Rico and while I was there we chatted about their upcoming trip home to see family and friends.  Authentic Caribbean food came to mind and had my mouth watering.  Namely I was thinking adobo seasoning; a blend of spices usually including salt, pepper, paprika, oregano and my variation has onion and garlic powder and some cumin.  Occasionally it will be turned into a wet rub with citrus or vinegar and some brown sugar.

Inspired by the onions, garlic and peppers and my daughters recent discovery of her love for fresh fish I created an original recipe that was polished off entirely and had my husband wishing for leftovers (and this almost never happens in my house.)  

I mixed up some adobo seasoning from scratch using this recipe as a base but I added 2 tsp of garlic and onion powder each rather than 1 1/2 tsp.  I used this seasoning throughout the entire recipe, from the vegetables to salsa to the fish.  The spicy peppers in the salsa added a nice heat on top of the fish; tender and flakey, and the caramelized vegetables a layer of sweetness.  

I really took my time on this recipe and enjoyed each step, from mixing my seasoning to chopping the veggies for the rice and salsa.  If you want to try this recipe but need a quicker version simply grab some store bought adobo seasoning and some fresh salsa, typically located in your grocers refrigerated section. 

Adobo Grilled White Fish with Caramelized Sweet Peppers and Onions,

Red Beans and Rice

Serves 4

(1/4 of the fish, 1/4 beans and rice mixture and 1/4 cup salsa)

Printable Recipe

Ingredients

1 cup rice (I chose brown, whole grain)

2 1/4 cups water or broth

1 Tbsp extra virgin olive oil

2 onions, diced

2 cloves garlic, minced

15 sweet peppers, chopped (or 2 bell peppers, chopped)

1 1/4 tsp adobo seasoning

1/4 tsp garlic powder

1/8 tsp cumin

1/4 cup tomato sauce

1 14.5 oz can organic red kidney beans, drained and rinsed

2 tsp vinegar (I used cider vinegar)

1 lb white fish (such as cod or flounder) + additional adobo Seasoning

1 Tbsp butter

Salsa (Or simply use a fresh store bought brand from the refrigerated section)

2 medium heat peppers of choice, chopped

4 sweet peppers, chopped (or 1/2 bell pepper, seeded and chopped)

1/2 onion, diced

1 tomato, chopped

1 lime, juiced

1/4 tsp adobo seasoning

Handful of parsley and cilantro, chopped

Directions

1. Bring water and rice to a boil, reduce heat, cover and cook 30 minutes or until soft.

2. Meanwhile, heat 1 Tbsp olive oil in a large pan over medium high heat; add onion, sauté 5 minutes, add garlic, peppers, adobo, garlic powder and cumin, reduce heat and stir occasionally for 30 to 35 minutes or until onions are caramelized.  Water may need to be added 1 Tbsp at a time to prevent onion mixture from sticking.

3. Meanwhile, lay a sheet of heavy duty foil over the grill grates, preheat grill to medium high; spray fish fillets with olive oil and sprinkle adobo seasoning evenly as you would salt. Reduce heat to medium, place fish on heated foil and grill about 5 to 6 minutes per side or until cooked through.

4. Meanwhile, mix salsa and set aside.

5. Stir rice, beans, tomato sauce and vinegar into onion mixture. Stir to mix well

Nutrition Facts
4 Servings
Amount Per Serving


Calories 392.9
Total Fat 9.1 g
Saturated Fat 2.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 3.9 g
Cholesterol 77.1 mg
Sodium 1,226.6 mg (due to standard adobo seasoning mix and canned beans, mix seasoning by hand and buy salt free beans to reduce)
Potassium 1,091.7 mg
Total Carbohydrate 41.7 g
Dietary Fiber 11.0 g
Sugars 3.3 g
Protein 36.5 g

Vitamin A 22.0 %
Vitamin B-12 47.4 %
Vitamin B-6 39.6 %
Vitamin C 168.8 %
Vitamin E 23.4 %
Calcium 9.1 %
Copper 26.1 %
Folate 24.6 %
Iron 18.4 %
Magnesium 35.2 %
Manganese 49.2 %
Niacin 26.4 %
Pantothenic Acid 15.6 %
Phosphorus 53.4 %
Riboflavin 20.7 %
Selenium 104.3 %
Thiamin 23.1 %
Zinc 14.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Creamy Sweet Onion Balsamic Dressing

If you could come back in a second life as a vegetable what would you be?

For some reason this was a question that my dad and I would discuss on a fairly regular basis.

Now that I'm actually writing this I'm wondering if we are of sound mind.

Regardless, at first he said garlic, but later he began to lean towards onion.  Yes definitely onion now.  Garlic is more pungent and onion more mellow.

I'm inclined to agree with the onion decision.  Although, then again possibly a jalapeno?  I don't use them as much but I love the heat of those little guys; and I do consider myself pretty spicy.  Eggplant?  Eggplant is amazing simply grilled with olive oil and seasoning and it's perfect in so many Indian dishes that I crave.  But, then again, when it comes down to it the onion is so versatile and...delicious.  It can be slowly cooked over low heat and caramelized to almost a dessert, grilled to add a charred and smoky flavor, eaten raw over fresh salads or turned into dressing. Like this creamy sweet onion balsamic.  It is actually really light but the pureed onion makes it seem creamy.  This was one of the favorites at a recent pot luck I brought it to.

Creamy Sweet Onion Balsamic Dressing

6 2-Tbsp Servings

Printable Recipe

Ingredients


1 clove garlic, pressed
1/4 diced sweet onion
1/4 cup good quality balsamic vinegar
1/4 cup good quality extra virgin olive oil
2 Tbsp coarse ground mustard
2 Tbsp honey
1/8 tsp sea salt
1/8 tsp fresh ground pepper


Directions


1. Blend all ingredients in a small blender or magic bullet.

Nutrition Facts

6 2-Tbsp Servings
Amount Per Serving


Calories 114.2
Total Fat 9.2 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 6.7 g
Cholesterol 0.0 mg
Sodium 108.4 mg
Potassium 24.2 mg
Total Carbohydrate 8.3 g
Dietary Fiber 0.3 g
Sugars 7.1 g
Protein 0.3 g

Gratitude Post - A Letter to My Daughter

My mom bought me a subscription to Oprah Magazine a few years back as a gift and in the July 2011 issue there is a photo by Richard Foulser that really spoke to me.  Along with the photo there was a quote by Marcel Proust.

"Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom".  -Marcel Proust

source

After searching around I found the below information about the photo that made it even more special but I have been unable to find the original source or the photographer's website.

“My wife, Ursula, does not like to have her picture taken.  I have to snap candid shots of her, like this one from December 2003.  It was taken on the beach on our Christmas holiday, and that’s Oona, our daughter, in Ursula’s arms.  It captures what I love most about my wife: She’s seriously protective of her kids.  Ursula worked through her first pregnancy and after the birth of our son Harvey, but when we got pregnant with Oona, Ursula decided whe wanted to focus full-time on the kids.  She’s at her happiest and most relaxed when she’s with them—like in this photo.  Here, Oona is front and center.  And for some reason she’s wearing socks on the beach!  That’s my favorite part of the photo.”

This was the inspiration for a little letter I wrote to my daughter that I wanted to share since I haven't done any gratitude posts lately.  Her age, almost 3, can be very challenging and I find myself losing patience and getting frustrated so it's nice to take a step back and be thankful. 

To everyone out there with a daughter (or son) please give her a hug and appreciate each and every day (no matter how much they can drive you crazy!)

Letter to my Daughter.

I knew from the time you were born that we would be two peas in a pod;

That you came to our lives each day I thank God.

Being a parent over these short years has taught me so much;

Every day I look forward to your gentle touch.

I love spending time with you, it makes my heart sing;

To teach you about life, I take you under my wing.

Seeing the world through your eyes, each bug a delight;

Excitement each day makes everything bright.

Through raising you I have learned patience and strength;

And insight as well hearing your day at length.

The times I get frustrated you maybe can’t see;

That every minute of every day I’m so glad you’re with me.

I look forward to hearing your voice every morning;

That fabulous smile sends my heart soaring.

Though I will be sad when you are grown;

I know that I will never be lone.

For through our lives we’ll always be friends;

And when you’re and adult you’ll come back in the end.

How do I know this? I know this because;

Your nana and I are friends without pause.

We’ve always been close as best friends can be;

Even when you’re grown up you’ll be my sweet pea.

I love you!

Love,

Momma

Poem by Dawn Hutchins 6-21-2011

Sundried Tomato and Thyme Vinaigrette

 There is one question that I almost always ask before I ever take a bite of food at a new restaurant.  The answer to this question will almost always tell me what the quality of the food will be and whether I will return.

So far my question has had a 100% success rate.  How is that for stats?

Granted this is all subjective.  You could try this and most definitely tell me I'm full of it.  I'll admit there are a few times when I walk in and already know the answer is no but I choose to make an exception for one reason or another (typically because someone else chose the place and it would be rude to decline).

Enough already so what is the question!?

Do they make their own dressings and sauces? 

If a restaurant cares enough to take the time and spend the money on fresh ingredients for their dressings I automatically know I will like the food there and I would most likely return unless the service convinces me otherwise.

There is just something about store bought dressing (with the exception of a very few such as Annie's Naturals) that I can't get past.  Even if the dressing sounds amazing, without fail it will sit in my refrigerator far beyond the expiration date until I say enough is enough and do a full fridge cleanout.

The beauty of home made dressing and sauce is that they can be whipped up in a jiffy and used for so many things; such as a dip for some steaming hot crusty bread, or a flavorful marinade for meat.

I made this sundried tomato vinaigrette to go over the same caprese salad I recently made over Memorial day weekend.  The sweet-tartness of sundried tomatoes is what always makes me so weak in the knees; with a bit of mustard and hint of thyme this is a perfect alternative to a balsamic based dressing or even over some sautéed chicken.

Happy Father's Day!

Sundried Tomato and Thyme Vinaigrette

6 2-Tbsp Servings

Printable Recipe

Ingredients

3 Tbsp sundried tomato oil (I used the oil that the tomatoes are packed in.)
1 Tbsp extra virgin olive oil
1/4 cup champagne vinegar
1/2 tsp dry mustard
2 Tbsp coarse ground prepared mustard
2 Tbsp honey
1/8 tsp sea salt
1/3 tsp dried thyme
2 Tbsp water

Directions

1. Blend all ingredients in a blender or magic bullet.

Nutrition Facts
6 2-Tbsp Servings
Amount Per Serving
Calories	111
Total Fat	9.2 g
Saturated Fat	1.2 g
Polyunsaturated Fat	0.8 g
Monounsaturated Fat	6.7 g
Cholesterol	0.0 mg
Sodium	104.8 mg
Potassium	11.7 mg
Total Carbohydrate	7.5 g
Dietary Fiber	0.2 g
Sugars	5.7 g
Protein	0.2 g

Upside Down Fresh Berry "Cheesecake"

 Before I get into the recipe I want to mention, first, that I am so thankful for each and every comment on my site, and second, even though I use blogger I continue to have problems commenting on other sites with blogger as well as a few others.  Many times I will try and comment anonymously and just put my name and site, or I will try and email you directly, but there are a few sites that I can't seem to do either since there is no option to comment anonymously or email available.  But please know I am reading as much as possible even if I don't comment! (Dover, if you read this, this is why I haven't commented!)

Upside Down Fresh Berry "Cheesecake"

What?  Cheesecake for breakfast?  On this site?  Okay so this isn't the traditional cheesecake you are thinking of. 

Of course you probably knew that.

There is cheese and there is a crust (on top, which is why it is upside down) and there are fresh berries and a creamy-sweet sauce; which is why this is also perfect for dessert.  An additional plus side? NO baking and takes about five minutes to assemble.

The base of this recipe is not cream cheese, but instead, glorious FARMER cheese.  It is gluten and carb free with just the right amount of fat which makes it simply delicious.  The texture is thick and dense but a tad less creamy then a block of cream cheese.

Blending the yogurt, strawberries makes a wonderfully sweet and creamy sauce and when topped with firm, ripe berries no sugar is needed.  I do add a touch of stevia but if you like less sweetness simply leave it out, more add a whole packet.

I love the taste of ground flax which is why it is my “crust”.  It has a slightly nutty flavor and holds together nicely when packed due to the fat content or it can be left crumbly on top of the berries if you prefer.  On top of the taste, there are almost too many health benefits to list aside from lots of fiber; according to Worlds Healthiest Foods  it is a good source of omega-3 fatty acid, is great for protecting bone health, controls high blood pressure, lowers cholesterol, is an anti inflammatory, protects against heart disease, cancer, diabetes and more.

Taste, protein and health benefits. Did I give enough reasons to love this recipe?

Just because, I looked up the nutrition info on a Cheesecake Factory Strawberry Cheesecake and I found the following information on My Fitness Pal. Obviously the sugar content is incorrect so I'm wondering what else might be incorrect but even if it is close, WOW, look at these stats.  733 cals, 32 g fat, 29g Saturated fat, 66g carbs, 0g fiber, 425mg sodium (protein and sugar not provided).  

I continued looking and found something even more disturbing on Livestrong,  the Peanut Butter Cup Fudge Ripple Cheesecake from Cheesecake Factory.  For one serving 1,326 Cals, 70g fat, 40g saturated fat, 700mg sodium, 136g carb, 0g fiber (protein and sugar not provided).  Talk about a heart attack waiting to happen.

I think my version is even better because I can enjoy it guilt free!

Upside Down Fresh Berry "Cheesecake"

Gluten and Sugar Free, Low Carbohydrate

Serves 1

Printable Recipe

Ingredients


1/2 block farmer cheese
1/3 cup non-fat Greek yogurt
1/2 packet Stevia (or whole packet if you like sweeter)
3 fresh strawberries
1 Tbsp ground flax
1/3 cup fresh berries


Directions


1. Blend the yogurt, stevia and 3 strawberries in a small blender or magic bullet.  Layer the farm cheese, ground flax, yogurt/stevia mixture, and berries on top.

**Tip:  Mix up a few servings of the strawberry-yogurt sauce at a time and keep it in the fridge.  This will save time in the morning!

Nutrition Facts

 1 Serving
 Amount Per Serving
9.6 net carbs

Calories 292.7
 Total Fat 11.1 g
Saturated Fat 5.5 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 0.5 g
Cholesterol 35.0 mg
Sodium 462.3 mg
Potassium 127.0 mg
Total Carbohydrate 14.1 g
Dietary Fiber 4.5 g
Sugars 9.8 g
Protein 28.1 g

Vitamin A 8.1 %
Vitamin B-6 1.8 %
Vitamin C 43.4 %
Vitamin E 2.4 %
Calcium 13.0 %
Copper 2.2 %
Folate 2.3 %
Iron 3.2 %
Magnesium 1.4 %
Manganese 11.3 %
Niacin 1.2 %
Pantothenic Acid 1.6 %
Phosphorus 1.1 %
Riboflavin 2.7 %
Selenium 0.7 %
Thiamin 1.9 %
Zinc 0.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Easy Tacos with Fresh Grilled Vegetables

Remember how I mentioned that most Florida farms are ending their farm shares for the summer?  Well there is one farm that is not only growing cucumbers, zucchini, squash, tomatoes and peppers, but giving her produce away to the homeless.  Talk about paying it forward!  I definitely see some great things coming her way in the future.

Wendy, from Wendy's Organically Grown Herbs, told me this when I mentioned my mom and I would love to buy some of her produce which is when she told me most of the crop has been given to help those in need but she would drop off some of her fresh veggies and canned goods to me for free. 

Pictured here are some of her juicy tomatoes tucked into the taco, sweet summer squash and fresh zucchini that I simply seasoned up and grilled to pair with my super simple tacos that my whole family, even my daughter (who is allergic to everything) could enjoy.

A special thanks to Wendy's Organically Grown Herbs.  Please visit her site to find the benefits of fresh herbs, how to use them to make home-made gifts and even how to attract butterflies and hummingbirds!

Easy Tacos with Fresh Grilled Vegetables

Makes 8 tacos

Printable Recipe

Ingredients

Taco
1 lb lean organic, grass fed, free range ground beef (say that three times fast)
1 packet low sodium taco seasoning
1 small onion, chopped
1 Tbsp olive oil
1 pkg non GMO organic corn taco shells (8 taco shells)
Toppings of choice
Salsa
Sour cream or Non-fat Greek yogurt
Organic Mexican blend shredded cheese
Tomatoes and Lettuce

Veggies
1 large zucchini, sliced
2 small summer squash, sliced
2 small Japanese eggplant, sliced lengthwise
4 ears bi-color sweet corn, shucked
olive oil spray
Seasoning of choice (I used Tony Chachere's)

Directions

1. Heat 1 Tbsp of olive oil in a pan to medium high heat.  Sauté the onion until softened, about five minutes.  Add the beef and, using a wooden spoon, break it up to brown.  Drain the fat then return to the pan and add the seasoning to package directions.  Add beef to taco shells and top with toppings of choice.

2. Meanwhile, preheat grill to medium high; spray all sides of veggies with oil and season with desired seasonings.  Grill first side about 5 to 7 minutes or until grill marks appear, flip and grill an additional 5 to 7 minutes or until cooked to desired doneness.

Per taco without toppings or veggies
Nutrition Facts

8 Tacos
Amount Per Taco
Calories 219.5
Total Fat 14.9 g
Saturated Fat 4.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 5.4 g
Cholesterol 39.1 mg
Sodium 81.2 mg
Potassium 161.0 mg
Total Carbohydrate 9.0 g
Dietary Fiber 0.5 g
Sugars 0.0 g
Protein 11.6 g


Vitamin A 0.5 %
Vitamin B-12 19.5 %
Vitamin B-6 7.4 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 1.5 %
Calcium 1.4 %
Copper 2.0 %
Folate 1.1 %
Iron 7.2 %
Magnesium 2.8 %
Manganese 0.5 %
Niacin 12.8 %
Pantothenic Acid 2.2 %
Phosphorus 8.0 %
Riboflavin 8.3 %
Selenium 11.3 %
Thiamin 2.3 %
Zinc 15.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Technical Difficulties with Email and Feedburner

All, you may have noticed I changed my URL to simply floridacoastalcooking.com and I'm having technical difficulties with my feedburner and email. I hope to have it figured out this weekend.  Thanks for bearing with me and have a wonderful weekend!

Dawn

Update...I think I have figured it out!  Hopefully if you have subscribed by FeedBurner or Email you should be getting updates.

Moroccan Sweet Potato and Eggplant with Dates and What I Learned on My 21 Day Detox

For a while I had a debate going with myself as to whether to give complete recap on how I did during the 21 day detox where I cut out meat, dairy, sugar, alcohol, wheat and caffeine.  Recently I was asked by a fellow blogger about the outcome she encouraged me to do a post so here goes.

Now mind you, this technically isn’t about all the details of the detox. It is more about my own personal experience and does not reflect any of the other detoxers.

That being said, when it comes down to it I did feel great and it did help digestion and my sleep was wonderful.

The program gives lots of recipe suggestions, offers motivational MP3 downloads and an online support group that I really enjoyed.

Now that it is over I look back on the real reason I joined. 

This is an excerpt from a post I had in draft before I started. “The first step in my journey to mindful eating was realizing it is OK to be hungry every now and then.  This is a daily struggle for me.  The weekends have proved to be extremely hard when it comes to not eating when I'm not hungry.  I was going to blame my social engagements but I know it's all me.

I drink wine. I eat. Especially chocolate.     

Step number two is learning even more about my body and what it is trying to tell me. In order to do this I need to eliminate common allergens such as dairy and wheat and then after the detox as I slowly add them back I will know what the effects of each type of food are on my body.”

Ultimately, though, I think even this second step was driven by the intention of losing weight. This would be the WRONG reason to do a detox because if portion size and emotional eating issues are there before the detox, they will still be there during.  And I would be proof. 

I thought, for sure, this would be “it” when it came to losing the last 5 or 10 pounds.  It had to be the magic bullet.  I do realize I don’t have 50 pounds to lose; however, over the years there has been a slow 1 to 2 pound weight gain and I am working very hard to stop the progression before it gets out of hand.  As it is I work out diligently, striving to burn between 400 to 1000 calories per day; I do cardio, weights and power yoga. I stay away from eat fast food (with the exception of the occasional Chipotle Grill), eat my whole grains, TONS of veggies, lean organic protein and low fat dairy. I have tried weight watchers, low carb, low cal and intuitive eating.  I have read self help books and diet books.  In the end I still have my issues with listening to my body and actually gained weight. About three pounds on my 5’3 frame. 

Thinking back I am trying to remember the point I lost the ability to eat intuitively and can’t pinpoint the time. Subconsciously I think I knew I would gain because I love so many of the foods on the detox and I know my portion size issues.  Aside from fresh fruits and veggies I could have nut butters, whole grains, dried fruits, maple syrup, agave.  Some of these things are really caloric and, when I brought up the bit of weight gain the first week, I was advised to listen to my body which is great advice for most people who are doing the detox for the right reasons and don't have eating issues. 

I realize I have self image issues to work on.  I know I eat when stressed, bored or anxious.  I have the hideously horrible issue of comparing myself to others. 

At this point I'm trying to tackle all this by keeping my focus on the positive things in my life.  My hubby, daughter, family and friends are amazing.   I consciously choose each morning to not judge others and work towards not judging myself.  And I stay busy with my loves of blogging, writing and volunteering with the farm.  I will continue to do my daily workouts and add lots of cardio (that also provide stress relief from work) and have started eating pre-packaged non-GMO Amy’s meals for lunch (they have a new Light and Lean line under 300 cals) as portion control.  Additionally I’m snacking on fresh veggies only between meals and staying away from even healthy desserts at night such as a whipped frozen banana. Lastly, I visited my doctor to have all my levels checked and discuss any options.  

Am I glad I did the detox?  Yes.  Because I learned a lot about myself.

This leads me to my recipe.  As a continuation from prior to and during my detox, I will continue to eat vegetarian meals a lot of the times and, other than my frozen lunch, continue to focus on unprocessed foods.  Like these white Eggplants.....

Three of my favorite foods come together in this light, sweet and spicy side dish; eggplant, dates and sweet potato. 

Moroccan Sweet Potato and Eggplant with Dates

Altered from World's Healthiest Foods

About 10 rounded 1-cup servings

Printable Recipe

Ingredients

1 large onion, sliced thinly

5 cloves garlic, pressed

2 large sweet potatoes, diced (I used an organic white variety)

1 1/2 lb eggplant, diced (I used white eggplant)

2 bell pepper (I used green but red would be good)

1 tomato

2 1/2 tsp tumeric

2 tsp garam masala

1 cup tomato sauce

3 cups vegetable broth

1/4 tsp fine sea salt

fresh ground pepper, to taste

1/2 cup chopped dates

Crushed red pepper flakes, optional garnish

Cilantro, optional garnish

Directions

1. Heat 1 Tbsp of the vegetable broth in a large pot.  Sauté onions for about five minutes, until softened; add the garlic, sweet potato, eggplant, bell pepper,  tomato, tumeric, garam masala, tomato sauce, vegetable broth, salt and ground pepper; bring to a boil, reduce heat, cover and simmer 15 to 20 minutes or until the sweet potato and eggplant are soft.

2. Stir in dates. Garnish each plate with crushed red pepper and cilantro.

Nutrition Facts

1 rounded 1-cup Serving
Amount Per Serving


Calories 101.7
Total Fat 0.4 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 583.3 mg
Potassium 341.0 mg
Total Carbohydrate 24.5 g
Dietary Fiber 3.8 g
Sugars 9.2 g
Protein 2.0 g


Vitamin A 137.8 %
Vitamin B-12 0.0 %
Vitamin B-6 11.9 %
Vitamin C 37.5 %
Vitamin D 0.0 %
Vitamin E 3.0 %
Calcium 2.4 %
Copper 8.0 %
Folate 5.4 %
Iron 5.2 %
Magnesium 5.1 %
Manganese 14.5 %
Niacin 5.1 %
Pantothenic Acid     4.2 %
Phosphorus     4.0 %
Riboflavin 5.5 %
Selenium 1.4 %
Thiamin 6.1 %
Zinc 2.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.