Forgive me readers, for I have sinned. It’s been 6 months since my last blog entry.
A lot has happened in the past few months and most were good! I promise to tell you about that later, but one thing that changed for the worse was my eating habits. I went from eating a pretty clean diet to sliding down the potato chip hill, drinking all the sugary, carbonated, caffeinated beverages I could find, and engaging in little to no exercise. Unless you count the thumb movements I did with the remote control while catching up on Mad Men and all The Real Housewives.
Time for another change. A permanent plan. I’ve got six months until I hit the half century mark. And I’m still young at heart, just slightly older in other places.
Let me introduce “Fit, not Fat, by Fifty.”
Day one – PURGE. I emptied my fridge and pantry of anything that had chemicals or added sugar. I threw away everything artificial or processed, as well as my Splenda and my loaf of bread.
Then I planned my menu. Doing a fast or cleanse is time consuming!
Breakfast for me has to be fast and easy. Scrambled egg whites with some veggies like bell peppers, mushrooms and tomatoes with a side of fresh salsa works best. It helps to have your veggies chopped in advance. Or, if you’re like my hubby, a bowl of oatmeal (preferably the old-fashioned kind) topped with a little pure maple syrup goes a long way.
Lunch would have to be a leftover from the night before. It is important to plan ahead for lunch, especially if you work outside the home, otherwise the tendency is to hit a drive through.
Dinner, day one. Roasted veggie lasagna. It’s so good you’ll want to eat this even when you’re not doing a cleanse!
Roasted Veggie Lasagna
1 package of whole grain lasagna noodles
1-2 sweet potatoes, skinned and thinly sliced
1 red bell pepper, sliced
2 cups of slicked mushrooms
1 small purple onion, sliced
2/3 cup extra virgin olive oil
2 tsp minced garlic
1 cup fresh basil
1/2 cup pecans, almonds, or pine nuts
3 cups rice cheese, or any non-dairy shredded cheese.
Preheat oven to 375 degrees. Boil a large pot of water for the pasta, even if it says it’s not necessary to pre cook. After slicing all the veggies, put in a gallon ziploc bag with 2 T of the olive oil, 1 tsp minced garlic, salt and pepper and shake until everything is coated. On a shallow cooking sheet, lightly oil with olive oil and spread veggies out, making sure that few are overlapping. Bake for 20-25 minutes until soft to the touch.
While veggies are roasting, tear basil and put in food processor or blender. Add the remaining olive oil, pecans, garlic and 1 cup of the rice cheese. Blend until you form a paste.
Once pot of water boils, put pasta in the water to blanch it for 3-4 minutes. This will make it easier for the pasta to cook completely since there won’t be a lot of sauce for it to cook in.
Once the veggies are roasted, the pasta is blanched and the pesto is blended, it’s time to start layering.
Using a napkin or paper towel, lightly coat the bottom of a glass cooking dish. Starting with the pasta, layer it with pasta, pesto and veggies until pan is full. Sprinkle the remaining Rice mozzarella cheese over the top and bake at 375 for 20 minutes.