As daunting as it can be, it feels so good to get back on track. I just completed three days of prep/cleanse to jumpstart my metabolism and return to weight loss mode for a little while. And (are you sitting??) my husband is joining me! In the last two months, we have deviated so badly from our healthy eating habits that both of us became a bit more “fluffy” than we would have liked, and are taking this week to recommit and refocus. And it feels really good.
There have been a lot of posts lately from those of you who are going through the same thing for any number of reasons, and I’m reminded how a change in schedule, added stress, illness, and other facts of life can so easily derail us. It’s not like I didn’t notice that my pants were a little tighter than usual, but boy-oh-boy was I afraid to get on that scale! But I did. And I’m glad I did. And I would encourage you to do the same. By facing the consequences of my October eating habits, I was able to get a grasp on the extent of the damage and come up with a game plan to deal with it. And I feel so much better being back on track.
I think it gets harder when the weather gets cooler. We want warm, stick-to-your-ribs types of foods, which can be challenging to make on-plan. A few weeks ago, I was out with my family in Denver, and we came across a middle eastern restaurant we decided to try for dinner. The moussaka jumped out at me, which is a delicious casserole of eggplant, lamb, and potato topped with a creamy béchamel sauce. As I was eating my dinner, I started to realize that I could totally make an on-plan moussaka. Totally.
And I did.
So this week, I ask you all to take a minute to recommit to yourself, whether you are faithfully on-plan or a little bit derailed. Ask your family to join you in trying new foods and living a healthier lifestyle. Just because you can hide that muffin-top under a cool weather sweater doesn’t mean that you should.
Peace, love, and moussaka!!!
Msaka
makes 2 servings | per serving: 1 1/2 starch, 1 protein, 3 vegetables1 russet potato
8 ounces ground lamb
10 scallions, cut into 1/2 inch pieces
2 cloves garlic, minced
2 cups eggplant, peeled and cut into 1 inch cubes
2 plum tomatoes, diced
1/4 teaspoon light salt
1/4 teaspoon freshly ground black pepper
1 whole clove
1 inch piece cinnamon stick
1 bay leaf
1/3 cup water
2 tablespoons red wine vinegar
2 tablespoons light butter
2 tablespoons whole wheat flour
1 cup skim milk
pinch fresh grated nutmeg
Peel potato, and using a mandolin if you have one, slice the potatoes into 1/4 inch thick slices. Boil in salted water for 5 minutes. Drain and cool.
Heat a nonstick skillet over medium-high heat. When hot, spray with cooking spray and add lamb. Cook until lamb is almost cooked through, about 5 minutes, then add scallions and garlic. Cook for an additional 3 minutes, until fragrant.
Add eggplant, tomato, salt, pepper, clove, cinnamon stick, bay leaf, allspice, and water. Bring to a boil, cover and reduce heat to medium low. Let simmer for about 30 minutes. Remove lid, stir, and increase heat to medium high. Bring to a boil and cook until almost all of liquid is cooked off, about 10 minutes.
Preheat oven to 350 degrees F.
Coat a casserole dish with cooking spray. Create a layer of potato on the bottom of the casserole, using half of the potato. Top with lamb mixture (remove bay leaf, cinnamon stick, and clove if you can find it). Top lamb mixture with remaining potatoes.
In a saucepan, melt the margarine over medium heat. Add flour and whisk to combine, cooking for 5 minutes. Add milk, whisking, and continue to cook until mixture is smooth and thickened. Add nutmeg and a pinch of salt. Pour béchamel sauce over potatoes. Bake moussaka in preheated oven for 30 minutes. Let rest at room temperature for 15 minutes before serving.
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