Favorite Foods

I know some of you have seen my daily food logs, and yes, most people wouldn’t like a bodybuilder diet as much as I do. I really love the food I’m eating. Especially yams. Love me my yams. They are baking now and the house has a sweet scent similar to baking pumpkin pie. That’s what yams taste like to me – pumpkin pie. I toss them in a dutch oven and bake at 375 degrees for about an hour. That’s it. Nothing else in the pot. And I eat them with just a little spray butter. Yummy yams.

When I have time, which hasn’t been lately, I love this clean version of ratatouille. I eat this with brown rice.


Prep. time (min):25
Cooking time (min):75

2 Eggplant
1/2 cup Olive oil
2 Zucchini large
2 Green pepper
2 Red pepper
4 Onion
6 Tomato
6 Garlic clove
2 Tbsp Oregano dried
1 tsp Thyme dried
1/4 cup Basil fresh
1/4 cup Dill fresh
3 1/2 tsp Sea salt
1 to taste Black pepper

Salting Eggplant: Peel and cube the eggplant. Place in a good-sized preparation bowl and toss with about 2 tsp of fine sea salt. Place in a bowl and allow to stand, covered for about an hour. Transfer the eggplant to a colander and rinse well. Dump the rinsed eggplant onto a clean kitchen towel and pat dry. Ratatouille: Prepare a large shallow roasting pan with a light coating of olive oil. Preheat over to 350F. Place about 3 tbsp olive oil in large heavy-bottomed skillet and heat over medium-high heat. Sauté eggplant in batches. You may have to add more olive oil as you continue with successive batches. Pace cooked eggplant in the prepared roasting pan. Repeat the sautéing process for all vegetables. Add more olive oil as needed. When you have cooked the final batch of vegetables, use a large spoon to toss the vegetables gently so they are well combined. Toss the herbs, garlic, the rest of the sea salt and freshly ground pepper into the liquid remaining in the skillet. Cook briefly, until mixture becomes fragrant. Remove from heat and pour over vegetables into the roasting pan. Bake in preheated oven, uncovered for about an hour. Serve hot over brown rice or eat as is.

Serving: 1 cup; Calories: 146; Total fat: 9 g; Sat fat: 0 g; Protein: 3 g; Carbs: 15 g; Fiber: 5 g; Sodium: 594 g; Cholesterol: 0 mg

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