An unexpected bonus of my diet is that my fingernails have become amazingly strong and long! Just more evidence that my body likes what I’m doing. I have also had so much energy…which I definitely need at this busy stage of life. Every day I look forward to going for a walk. Yesterday, I knew that my schedule would not allow going for a walk by myself after T got home from work, so I made the kids go on a 2-mile “rain walk” (it was pouring down rain!) around a fitness trail with me (I did let the girls ride in the double stroller for part of the time, and when everybody started to get cranky, I bribed them with the prospect of scrambled eggs and hot cocoa for lunch if they refrained from complaining the rest of the way). Anyway, I got some exercise in, and so did the kids.
Last night I made “lasagna,” with sliced eggplant instead of lasagna noodles. T and I thought it was great. The kids weren’t fans of the eggplant, but maybe it’s an acquired taste. I was pleased with how it turned out, since the last time I made a similar dish with eggplant, it turned out runny and watery. This time, I salted the sliced eggplant rounds, let them sit for a few hours, then rinsed them and patted them dry really well with paper towels. I broiled them on a greased baking sheet for about 5 minutes on each side. Preparing the eggplant this way really helped the “lasagna” to be nice and thick, instead of watery.
Even though I overindulged a little at dinner, I still didn’t feel bloated and tired afterward, the way I know I would have if the lasagna had been made with noodles.
Using vegetables as substitutes for wheat is becoming more intuitive and fun for me. I can see myself doing this long-term. I’ve been trying to reduce the amount of wheat my kids eat, too, so instead of giving them graham crackers for a snack, for example, I’ve been giving them apple slices and cheese.