Sharing Recipes--Roasted Vegetables

Feel free to substitute your favourite vegetables. Enjoy!

Ingredients

2 eggplant
2 zucchini
2 summer squash
1/2 sweet onion
1 red pepper
2 medium sweet potatoes
3 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Procedure

• Preheat oven to 425 degrees Fahrenheit.
• Slice eggplant, zucchini, and squash into 1/2-inch half-moons.
• Slice sweet onion and red pepper into 1/2-inch strips.
• Peel and cut sweet potatoes into 1/4-inch half-moons.
• Toss all the vegetables with the olive oil, salt, and black pepper in a large bowl.
• Pour onto 2 baking sheets.
  
• Bake for 40-45 minutes, turning vegetables twice.
  

Dieting on a Budget

It is important to have a well-stocked kitchen that has the following low-fat, low-calorie staples:

• Fresh garlic
• Butter-flavored cooking spray
• Canned beans
• Fat-free chicken broth--can be used to make a quick vegetable soup or low-calorie mashed potatoes
  
• Water-packed tuna
• Grated low-fat cheese
• Instant grain dishes--couscous or tabbouleh
• Zesty spices--chili powder, red pepper flakes, and curry blends
• Canned mandarin oranges--can be added to salads or simple desserts when fresh fruit is out of season
  
• Package of pitas or tortillas--can be used as vegetable wraps or cut into wedges and baked to make low-fat chips
  

Living More Consciously

In her book, The Virtuous Consumer, Leslie Garrett provides practical and doable suggestions for those of us who are struggling to make choices that are better for the planet. I enjoyed reading the book and don't feel that I need to chain myself to a tree, make my own soap, or go on a permanent shopping fast.

I like the idea of asking myself the following questions before I make a purchase:

• What materials went into making this product?
• How was the product manufactured?
• How far did it travel to get to me?
• How long will I use this product--once or over a few months or years?
• Is it recyclable, reusable, or biodegradable?
• How will it be disposed?
  

Becoming A Flexitarian

Being a flexitarian is a more flexible, more realistic way to be a vegetarian. The reality is that even vegetarians can't eat tofu, soy and veggies 100% of the time. Studies have shown that nearly two out of three vegetarians can't do it full time.

Researchers at Cornell University claim that a diet that contains a small amount of meat and dairy actually can be more efficient than a straight vegetarian diet. Vegetarian crops require higher quality land than the pasture land that animals need. The researchers suggest an annual meat and egg intake that averages out to approximately two cooked ounces per day.

So, go ahead and treat yourself to the occasional steak, burger, or sausage.

Shrug Therapy

In her book, Look Great Feel Great, Joyce Meyer offers a few suggestions on de-stressing our lives. I was particularly interested in her description of shrug therapy.

There are many things we can control in our lives--choice of job, friends, personal health...

But, we cannot control the stock market, opinions and actions of others, weather...

How we react to things we cannot control will determine our stress levels and the quality of our health.

According to Meyer, people who shrug off upsets do a lot better. The bible calls it "casting your care." It is important to note that shrugging does not mean indifference; it simply means that there is nothing we can do to change a situation at a particular moment in time.

Hot Drinks For One

Take a few minutes out of your hectic schedule and treat yourself to one of the following hot drinks:

Rum Toddy Stir 2 tbsp of honey into a mug of hot herbal tea. Add 2 tbsp of rum or brandy and a squeeze of lemon juice.

Marmalade Tea Stir 1 tbsp of orange marmalade into a mug of hot strong-brewed tea. Add 1 tsp of sugar and 1 tsp of lemon.

Mochaccino Pour hot strong-brewed coffee into a mug. Stir in 2 tbsp chocolate syrup, a splash of half-and-half, and a pinch of ground cinnamon. Serve topped with whipped cream.

Fish Facts

Seafood is a key source of heart-healthy lean protein and the experts suggest at least two servings a week. All fish are rich in nutrients, especially niacin, Vitamin B12, zinc, and magnesium. And, if we select varieties rich in omega-3 fatty acids, such as tuna or salmon, we can significantly reduce our risk of heart attacks. These fatty acids also play a crucial role in the brain development of infants and may help lessen depression in adults.

Fish needs little preparation and cooks quickly. Steaming, poaching, baking, and grilling all preserve flavor without adding calories.

Consider the following tips:

• When buying fish, look for bright, glossy skin, tight scales, and firm flesh.

• Buy fish only at markets that keep them covered with ice.

• Avoid large, predatory fish such as shark and swordfish which accumulate the highest mercury levels. Stick to low-mercury species like anchovies, Atlantic mackerel, wild Alaskan salmon, catfish, freshwater rainbow trout, oysters, shrimp, sardines, and canned light tuna.

• When eating out, order seafood--it is often the healthiest option on the menu.