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32 Days to 50 Lbs: Day 1

Day 1

Let's see...Day 1 was July 1.  Pete flew the coop to Yuma for the day with his sister, nephew and their dog Mick to go see their mom.  I was left to my own devices.  In the old days, that might have meant lying around watching movies and eating junk. And I might have even considered that for a second or two, before my higher self kicked in.  Nah, not on Day 1.  That would be beyond lame.

Instead, I broke out the NordicTrack (Pete's beloved 80's model that actually works just fine and kicks my butt everytime I use it) and turned on the Biggest Loser to the Season 7 episode where they run the marathon.  That sort of thing always inspires me.  Like me, each one of them had said (at the beginning of their season) that running a marathon would be impossible.  But there they were, running a marathon.  Not so impossible, I guess.  And if it isn't impossible for them, maybe it's not for me either.

I ended up getting on the NT twice that day, both times while watching the BL contestants running and working out.  I can't remember what I ate that day, but I know it wasn't junk.  I know there were fruits and veggies involved and there might have been a healthy snack of raw almonds, dried cranberries and a piece of dark chocolate, but REALLY a handful, not a bowlful.  When Pete got home, I made lemon pepper tilapia and Ratatouille (recipe below).

So, a day that could have been turned into mindless eating didn't turn out so bad.  The best part, I think, was that it got me thinking...maybe I, too, could run a marathon.  Who am I to say it's impossible?  I think I have erased that word from my vocabulary.  Here...let me re-phrase this: one day, I am going to run a marathon.  Because I can.

Farmers Market Ratatouille

*NOTE* - my recipes are about what I like and I usually throw them together last minute.  Therefore, I apologize for inexact measurements, etc.

1 cup diced yellow onion

1/2 of an obscenely large (or 2 grocery store large) farmers market zucchini

1 lb or 2 cups diced eggplant (I used baby Japanese eggplant that I got at the farmers market, which are super cute)

2-3 tomatoes, diced (I kept the seeds because I like the juice)

1/2 cup chopped roasted peppers (I use the Trader Joe's kind in the jar that has both red and yellow peppers, a little olive oil and garlic)

Coat the bottom of your saute pan with olive oil cooking spray...not too crazy, about a 5 second spray around the pan.  Saute the onions first, then set aside in a large bowl.  Saute the zucchini to the desired doneness and add to the onions in the bowl.  Do the same with the eggplant, then throw them in with the zucchini and onion.  (TIP: add a little salt to the eggplant while cooking them...it makes them less bitter)  Dice your tomatoes and roasted peppers.  Throw everything back into the pan.  Season to taste with salt, pepper and a little garlic powder.  I also used a couple of teaspoons of the garlic from the roasted pepper jar.  While I didn't use any fresh herbs, you certainly could add chopped Italian flat parsley or chopped basil.

Makes roughly 4 servings or 2 servings for 2 really hungry people, plus a little for lunch leftovers. Yum!