I know I know. Where have I been? It has been a crazy time recently. The new job is amazing but taking up all my time. Along with my 99% sweet, 1% cujo pup, I do not know where the time goes. Yet here I am ready to share. I am not sure if I have explained properly what my new job is. I am the new Food and Product Regulatory Specialist for a food company. My job is to create those helpful little nutritional labels and ingredient statements you see on food items. Also I evaluate and assess packaging to assure the correct and necessary information is on there. You have no idea how much these things are regulated. I have learned soo much about food, ingredients, regulations, ect. It is amazing really what goes into out mouths when we eat. I have read statements before on how food is not formulated in a lab not grown on a farm. I had no idea how true it was until I developed an ingredient statement that looked more like my chemistry homework from high school. Or I assisted with a customer question about a vegan item. We had to tell her that it was not vegan because one of the preseravtives was a derivative from an insect material. Crazy! Granted our products are not meant to be consumed in large quantitites however, when you think that you are eating beetle shell even in a tiny bit, it makes you think twice. It has always been said ignorance is bliss.
I had thought that this position would drive me back into mainstream food culture. That maybe the whole sustainable organic avenue wasn't all it was cracked up to be. WRONG. It has made me more and more aware of what is in my food and how in the long run it can effect my environment and health.
I went out with some culinary students the other night and one asked me " Has being a Dietitian ruined your eating?' I resonded " No, but yes, it has effected it." I am not sure why choosing not eat bacon ladened mac-n-cheese is considered "ruined eating". Which brings me to my recipe!
I cooked and I mean really cooked for the first time in a long time the other night. Made myself some deliscious eggplant parmesean. Now this can often be a rather unhealthy dish. Eggplant is like a little sponge, soaks up everything. This is what I did.
1 egg plant sliced into about 8 slices
2 eggs
about 1 1/2 cup of italian bread crumbs
Jar of marinara sauce (your favorite)
Shredded cheese (mozzerella works best of course)
heat the oven to 450
Dip the slices of eggplant in the egg and then in the bread crumbs and place on a cookie sheet. You may need to grease up the sheet a bit so they don't stick.
Put the slices of eggplant in the oven for 10min, flipping half way through.
After they come out put in a casserole type dish, pour over sauce and top with cheese. Cook until heated and cheese melted about 15-20min. A serving is about 2.5 slices and around 400 calories. Other nutrients depend on the sauce and cheese you use. Try it out!!!!
I had thought that this position would drive me back into mainstream food culture. That maybe the whole sustainable organic avenue wasn't all it was cracked up to be. WRONG. It has made me more and more aware of what is in my food and how in the long run it can effect my environment and health.
I went out with some culinary students the other night and one asked me " Has being a Dietitian ruined your eating?' I resonded " No, but yes, it has effected it." I am not sure why choosing not eat bacon ladened mac-n-cheese is considered "ruined eating". Which brings me to my recipe!
I cooked and I mean really cooked for the first time in a long time the other night. Made myself some deliscious eggplant parmesean. Now this can often be a rather unhealthy dish. Eggplant is like a little sponge, soaks up everything. This is what I did.
1 egg plant sliced into about 8 slices
2 eggs
about 1 1/2 cup of italian bread crumbs
Jar of marinara sauce (your favorite)
Shredded cheese (mozzerella works best of course)
heat the oven to 450
Dip the slices of eggplant in the egg and then in the bread crumbs and place on a cookie sheet. You may need to grease up the sheet a bit so they don't stick.
Put the slices of eggplant in the oven for 10min, flipping half way through.
After they come out put in a casserole type dish, pour over sauce and top with cheese. Cook until heated and cheese melted about 15-20min. A serving is about 2.5 slices and around 400 calories. Other nutrients depend on the sauce and cheese you use. Try it out!!!!
