I have reached a stage in my new eating... ahem... "lifestyle"(because that's what they're calling it these days. You know, the kind of diet you can never escape. The kind where you admit you can't eat like a twenty year-old anymore? Yeah, that one.) It's the stage in which I hate people who can eat sugar and feel okay about it.
     And bread. And alcohol. Yeesh!
     Two weekends ago, I ate a piece of cheesecake. I would *like* to say that I unabashedly ate that piece of cheesecake. But as I spooned a biteful onto my eager tongue, attempting to savor every calorie and every gram of carbohydrate, I could not help but imagine where those calories and carbohydrates would deposit themselves. It was going to be a complete and utter abandonment for about ten glorious minutes, but it turned into an episode of guilt and shame. Don't get me wrong. It was delicious, and I enjoyed every bite, but I still couldn't shake the thought; "you know you'll have to make up for this, right?"
     Such is my life as of the last five months. Well, almost six. 

     So necessity IS the mother of invention. For two reasons: 1.) If I can't enjoy my sweets, then I'll find a way to enjoy my regular food, dang it. 2.) I had no spinach, no arugula, no salad greens to speak of in the fridge, save for the celery greens. Hmmm... I've thrown those into soups before, and it tastes great. What if I do a salad of celery leaves? YES! The only thing I could do to improve this recipe is to grate a little orange zest over the whole thing. I think that would have really taken it over the top.
     Without further ado, enjoy...

--- Jenny

BAKED FISH, RED QUINOA WITH CILANTRO, & CELERY LEAF SALAD WITH TERIYAKI VINAIGRETTE

Baked Fish:
Choose a white salt-water fish and bake with olive oil and minced garlic and ginger. (Bake at 350 degrees until flaky)

Celery Leaf Salad with Teriyaki Vinaigrette:
Celery leaves
carrot matchsticks, thinly sliced
Shallots, thinly sliced
Red pepper, minced

Vinaigrette:
2 teaspoons teriyaki sauce
4 teaspoons rice vinegar
1 teaspoon minced ginger

Whisk together and toss salad ingredients. Salt and pepper salad to taste.

Red Quinoa With Cilantro:
Prepare 1/2 cup couscous according to package directions. Let cool. Add any remainder of vinaigrette and toss with 2-3 tablespoons minced cilantro. Top with a poached egg.
 
 
Due to popular demand, I present you with my latest diet treat! I posted a picture of this on Facebook and everyone seemed to go crazy over it, so here we are! 

A word of warning: this recipe is still in its perfecting stages. While it is delicious as it is, I'm looking to amp it up this week, so stay tuned!

Baked Garlic Eggplant Fries with Avocado and Herb Dip

1 eggplant
2-3 cloves garlic, minced
sunflower seed oil, coconut oil or olive oil
1 ripe avocado
1/3 cup plain yogurt
2 green onions, minced
1/4 cup minced fresh cilantro
ground red pepper

Peel skin from eggplant with a peeler or "skin" it with a knife. Slice ends off and cut in half lengthwise. 
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Cut lengthwise again into 1" sections. Cut each section in to 1" slices.

Arrange slices on a large baking sheet and drizzle with oil. Toss slices to coat, then sprinkle garlic throughout.

Bake at 400 for 15 minutes, then with a metal spatula, flip eggplant and bake another 15 minutes. Bake longer if needed.

Avocado & Herb Dip:

Peel and seed avocado. In a bowl, mash avocado well. Add yogurt, green onion and cilantro. Sprinkle red pepper on top, or mix into dip, if desired.

Bon Apetit!
 
 
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Sweet 'N Spicy Pico de Gallo
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Traditional Pico de Gallo
     Pico de Gallo. "Bite of the Rooster." Makes sense, doesn't it? Well, on this diet, I am constantly trying to find ways to make my food less boring. Here's one -or two, actually! - of my best remedies for that!
     The first is simply a traditional recipe, and for the second, I added mango and avocado. You can't beat sweet and spicy!

     Knock yourself out!
--- Jenny

TRADITIONAL PICO DE GALLO

3 medium Roma tomatoes, diced
1/2-1 whole jalapeno, seeded and diced
1/4 cup diced white or yellow onion
1/4 cup minced fresh cilantro
2 tablespoons apple cider vinegar
salt to taste (optional)

Prepare all ingredients and mix well. Refrigerate before serving.


SWEET 'N SPICY PICO DE GALLO

1 medium mango, seeded and diced
1 avocado, seeded and diced
Traditional Pico de Gallo recipe

Prepare all ingredients and mix well. Refrigerate before serving.


 

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