Eggplasagna
I don’t know about you all, but over the holidays I indulged. I indulged in wine, beer, mai tais and rum. I also indulged in bread, fried things, vegan processed “meats” and sugar. All of which means that I gained a few pounds. Did you know that being vegan doesnt’ necessarily translate to being thin? There’s tons of unhealthy vegan foods out there. Don’t believe me? Look up the ingredients of Nutter Butters.
Carbs aren’t by nature “bad for you”. They’re an energy source. Like my in-laws, some people can consume vast amounts of rice, bread, and potatoes at the dinner table because they have this amazing metabolism, or they work out so much that they actually use these wonderful grains and sugars for energy. I don’t. I come from bread-basket Ukrainian peasant stock. The kind that didn’t die during the famines because their bodies held onto fat so much better than all those skinny dead kids. Plus, I don’t work out like Lance Armstrong, because I have a day job. So while carbs in and of themselves aren’t bad for you, they are weight-gain triggers for people like me that spend most of their day sitting in front of a computer and not walking around in the fields.
Anyway. Seeing as how The Eating Season is done, it’s time to cut the carbs (my primary weight gaining device), reduce the sugars (my other weight gaining device) and lay off the booze. Tonight I whipped up a nice big “Eggplasagna”…with no cheese, no dairy, no pasta, no gluten, and very low carb. Fortunately, it’s all flavor, sausage-y and onion-y and full of yum. Just try to keep your portions under control…just because it’s low carb doesn’t mean it’s low calorie.
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