MMMediterraean Burgers, baby! Recipe (and actual burger!) from my neighbor Lindsay – she was telling me about them at our November neighborhood get-together, at which time she said she’d be making them soon and would run a sample over. And she did! And they rock! And are very nutritious to boot – whole-grain millet with onion, mushrooms, garlic, spinach, sundried tomatoes, and feta cheese stirred in. They brown beautifully with very little oil, and topped with chopped Kalamata olives, arugula, and a dollop of Greek yogurt, they are warm, crispy, tangy, melty, salty, creamy… In other words, absolutely killicious, rarrrr… (Recipe posted in comments, below.)
And check out Kim’s Chops! The Maven is quite the cook these days – she and Brian took a few simple ideas from me and totally ran with them, whipping up healthy, lovely dinners and lunches for themselves. And sending me this photo, which (to steal Kim’s phrase) “gives me heart eyes” for her – I loved getting this pic! These chops look way better than when I make them (compare below!) – right on, girlfriend!
What else am I eating lately, in my continued efforts to slim down, even through the hellidays? As I said below, lots of veggies, as many as I can think of to cook up. Nothing fancy, just simply sauteed, roasted, or steamed, made interesting with herbs, flavored salts, a squeeze of fresh lemon, and/or a drizzle of olive oil. Cabbage and nutmeg are a great combo. Kale and balsamic vinegar. Carrots and thyme. Squash and cinnamon. Fenneland tarragon. Eggplant and Greek seasoning – big roasted eggplant thing going these days, actually. Delicious on its own, fab (and fillilng) toasted inside a whole-wheat pita half, along with a crumble of feta cheese. (Recipe posted in comments, below.)
I’ve fallen into a routine of cooking big batches of various veggies about twice per week – then I’m set for a few days and all I have to add most days is quick, tasty protein (canned tuna, frozen cooked shrimp, frozen tender turkey meatballs, tofu, canned beans, Greek yogurt, hard cooked eggs). Or, a couple of times per week, I actually make a batch of soup or do a saute of chicken paillards, or thin pork chops (per Kim’s pic!), or a lean steak, or a nice piece of fresh fish, perhaps a quick deglaze of the pan with broth for some pan juices, handful of fresh herbs, whisk in a little mustard or balsamic if I’m in the mood… Fresh fruit and a few raw cashews for something sweet… And that’s dinner, my friends. AND lunch for the next couple of days! Cooking ahead = healthy, tasty eats. Not just once, but all week long!
Hope you’re finding ways to stay healthy and slim through the holidays as well! And if not, that’s cool too – ’tis the season for booze and refined carbs, after all! Remember: moderation, not deprivation…