Getting called out!

I got called out today for not updating the blog (thanks Tiffany) so I figured I would spend a few minutes getting people up to date.  I seem to spend more time working in the yard and watering the garden with my free time now that the weather is warmer so the blog has gone on the back burner.  Here are a few updates:

• Its been over a month since we started flexing.  I have only had meat twice since I started, both times it was chicken.  We still eat out once a week or so but we have managed to avoid eating meat.  Pizza with veggies, salad plates, black beans and rice at a Puerto Rican joint, that type of thing.
• Garden is now in full force.  Our patio was completed last month and I wired and mounted some outdoor speakers as an early Mother's Day gift for Beth so now we have every reason to spend even more time in the backyard.  Buster has ruined our mint and Will's watermelon plants but everything else is doing well.  Upside down tomatoes are going wild and we have already had squash and zucchini.  We continue to get a variety of fresh lettuce from the garden nearly everyday for salads.
• Weightlifting is going well.  I am on a system that focuses on high repetitions, usually 3 sets with 15 per set.  3 workouts per week, 1 is back and biceps, 2 is chest and triceps, 3 is legs and shoulders.  I am definitely getting stronger and feeling better in the gym.  Its nice to have a strict schedule to follow where I can track my progress. Here is a good link for vegetarian weightlifters. 
• Lots of new and interesting foods.  Some good, some not as good.  Sometimes it does feel like I am eating all side dishes and something is missing.  Seems like the dishes we like the most have quinoa or eggplant.  We had eggplant parm stacks last night.  I'll put the recipe on here next.

Oven fried Eggplant Parmesan Stacks
1 eggplant
1/2 cup flour 
2 eggs
2 tbsp water
3/4 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
olive oil spray (Pam)

15 oz container of ricotta cheese
salt
pepper
1 tbsp Italian seasoning
1/4 cup grated Parmesan cheese

2 cups pasta sauce - homemade or jarred, I used Naturally Preferred Organic Roasted Garlic flavor

1 cup shredded mozzarella or Italian cheese blend
chopped fresh basil

1.  Preheat oven to 425.   Mix ricotta, italian seasoning, parm, and salt and pepper to taste.  Set aside.
2.  Slice eggplant into quarter inch thick rounds.  I got about 14 rounds from one large eggplant.
3.  Dredge the eggplant in the flour.
4.  Mix the 2 eggs and water to make an egg wash.  In a separate container, mix the bread crumbs and 1/2 cup of Parm.
5.  Coat the dredged eggplant in the egg wash being careful to let the excess egg drip off.  Place the eggplant into the bread crumb mixture making sure to coat all surfaces of the eggplant. 
6.  Place eggplant on a rack set on top of a cookie sheet.  I use a cooling rack so that both sides of the eggplant will be exposed to air during the cooking process.    Repeat with all of the eggplant slices.
7.  Once all of the eggplant is coated, spray generously with olive oil spray on both sides.  Other varieties of spray oil would work as well.
8.  Bake eggplant in oven for 12 minutes.  Remove from oven and spray top of eggplant with olive oil again.  Flip eggplant over and spray again before returning to the over for 10 minutes or until eggplant begins to get brown and crispy.
9.  When eggplant is browned, remove from oven.  Place half of the eggplant slices on a separate cookie sheet.
10.  Spread about 2 tbsp pasta sauce on top of each eggplant on the cookie sheet.  Spread about 2 tbsp of the ricotta mixture on top of that.  Place the remaining slices of eggplant on each stack to cover the ricotta layer.  Spread on 2 more tbsp of pasta sauce.  Cover with shredded cheese.
11.  Return to the oven until cheese melts and begins to bubble.
12.  Remove from the oven and finish with basil on top of the cheese.

Enjoy and be meat free!