My daughter is 6 ½ months old and the last 10 pounds of baby weight will just not go away.
I made a pact with myself 15 ½ months ago that I would fit into my pre-baby skinny jeans. I realize now this may never happen as my hips are a little wider, but I am adamant about getting back to the same weight by my daughter’s baptism and first birthday.
Before my wedding a few years ago I lost a lot of weight on the South Beach Diet; so I knew that this was the diet I wanted to do. Luckily, my husband is doing it with me for moral support as I have definitely been tempted by all this Easter chocolate already out in the stores. Not to mention the bottle of red wine that is calling my name from our wine cabinet….but I am happy to report that I have resisted temptation and am going strong for the past 5 days!
The other night I whipped up this side dish and it was delicious so I thought I would share it with you. Since I am in Phase 1 of South Beach (which does not allow carbs of any kind) I had it along side pork tenderloin, but it would taste delicious over couscous or quinoa, either as a vegetarian meal or with a meat or seafood dish as well.
Roasted Eggplant, Heirloom Tomato & Feta Recipe
Ingredients:
1 Eggplant, cubed
1 Eggplant, cubed
Mini Heirloom Tomatoes
½ Spanish onion (or really any type of onion), chopped
Feta cheese (I used fat free feta because of the diet but
regular feta is good too)
regular feta is good too)
Olive oil to coat
½ tsp of oregano
1 clove of garlic, chopped
Directions:
1. 1. Preheat oven to 400 degrees Fahrenheit.
2. 2. Cube eggplant and chop onion and garlic clove.
3. 3. Place eggplant, mini tomatoes, onion and garlic in a ziplock bag. Pour olive oil into bag to coat the veggies. Add a ½ tsp of oregano. Make sure to zip the bag shut. Shake the veggies so they become thoroughly coated with the olive oil and oregano.
4. 4. Pour mixture onto a baking pan.
5. 5. Put the pan of vegetables into the oven for 45 minutes.
6. 6. Take vegetable mixture out of the oven and put crumbled feta on top of roasted eggplant, tomatoes and onions.
7. 7. Serve and enjoy!
