Today was the first day of the "17 day diet" portion of the eat-clean challenge -- who joined me?! I have to say, I was never hungry and ate some pretty tasty food. Like this healthy version of eggplant parmesan. Mmm!
Here's what I ate today (and no, I won't be sharing daily meal plans -- just the first day!). Check out the rules and some meal ideas here.
-1 slice chicken & veggie frittata
-1/2 cup cottage cheese mixed with cinnamon & 1/4 cup blackberries*
-A big portion of leftover turkey chili
-1 cup plain greek yogurt mixed with cinnamon & 1/4 cup blueberries* (I split one of my fruit servings between breakfast and lunch)
-Shredded chicken breast
-1 cup raw broccoli
-Eggplant parmesan (see recipe below)
-Shredded chicken breast topped with marinara
-Salad (with romaine, tomatoes, onions, & fat free feta), dressed with olive oil and balsamic vinegar
Now... for this eggplant parmesan.
This is one of my favorite 17 day diet recipes, and it actually comes from the back of the 17 day diet book!
I don't eat eggplant often -- I wouldn't say it's one of my favorite veggies. Made like this though... it's pretty good! Easy to make too. The hardest part is finding fat free parmesan cheese, but it can be done (yes, the kind you shake out of the green can). If you can't find fat free, just use reduced fat. I'd make this even when I'm not doing the 17 day diet but use regular, full-fat, high quality parmesan... I'm sure it'd be even tastier!
Here's how to make it:
Prepare your dredging station: whisk together 4 egg whites until frothy in one bowl. In another bowl, combine fat free parmesan with garlic powder and paprika.
Dip each eggplant slice into the egg whites, then press into the parmesan, lightly coating. Lay on a rack atop a foil-lined baking pan, or on a vented broiler sheet.
Cook in a 400 degree oven for about 20 minutes per side.
Top with low-carb marinara and fresh basil... yum! I ate it alongside some chicken (also topped with marinara and parmesan) and a side salad.
17 Day Diet Eggplant Parmesan
For 1-2 servings
-1 large eggplant, peeled
-4 egg whites
-1/4 cup fat free parmesan (reduced fat if you can't find fat free)
-1/4 tsp garlic powder
-1/4 tsp paprika
-1/2 cup low-carb marinara
-Fresh basil, chopped
-Preheat oven to 400.
-Slice eggplant into 1/4 inch slices.
-Prepare dredging station: in one bowl, whisk together egg whites until frothy. In another bowl, mix parmesan and spices.
-Dip each eggplant slice into the egg whites, then press into the parmesan, coating lightly. Lay the eggplant slices on a rack atop a foil-lined baking pan or on a vented broiler sheet.
-Cook for 20 minutes. Remove and flip slices. Cook for another 15-20 minutes, or until browned.
-Top eggplant with marinara and basil.