In the words of Britney Spears… Oops! I did it again…
Credit | Fun fact: I had this hairdo for my year 12 formal. I heart Britney.
In March last year I went on a diet because my jeans were too tight.
Now, I no longer wear jeans (I’m all about Black Milk leggings these days), but everything is too tight once again. I’ve regained the lost weight and more these past few months.
One reason for the gain is that I wasn’t clever about my change from meat eater to vegetarian. I simply replaced a lot of my previous protein-rich foods with carbs and fat (because bread and cheese ♥).
The big reason is emotional eating. Being made redundant in May, and subsequently searching for the right job, has had a bigger impact on my emotions than I realised. The past few months my emotions have been up, down, and flat. But mostly down. I stopped exercising. I started to become more hermit-like than usual. I recall a lot of chocolate being consumed during that time.
Of course, eating crap makes you feel crap, and eating crap when you’re already feeling crap is not ideal.
Satine & Isis – good company
So here I am again, on a weight loss plan – because I’ve decided I want to get out of this sad funk, eat healthy but not boring, and even get a bit fit.
That last one will be hard, because I actually hate exercise that makes you sweat and your heart race.
This time I’m following my friend Amanda’s (Daily Dose Fitness) new lifestyle program using the flexible dieting, macro-controlled method, ‘if it fits your macros’. In a nutshell, you can eat anything as long as it fits within your day’s allowance of calories, carbs, protein, and fat.
It’s been one week so far and I’ve already lost some weight and centimetres! This recipe is one of my new favourites, a variation on one of the meals in Amanda’s program. It’s easy to make and has a good hit of protein for vegetarians. Even Paul liked it.
So tell me… What are your secrets for enjoying exercise?
Healthy Pasta-Less Vegetarian Lasagne, or ‘Bake’
Per serving: 366 calories, 48g protein, 27g carbs, 13g fat
- 200g eggplant
- 200g zucchini
- Olive oil spray
- 300g frozen quorn mince
- 2 cloves garlic
- 200g tinned tomatoes
- 1/2 tsp each of dried thyme, oregano, marjoram, chilli
- Balsamic vinegar
- 50g parmesan, mozzarella, or cheddar cheese
- A bunch of spinach
- 250g light ricotta or cottage cheese
- Fresh nutmeg
- Fresh parsley
- 1 lemon
- Salt and pepper
- Preheat the oven to 200C. Thinly slice the eggplant then place in a single layer on a foil-lined baking tray. Lightly spray with olive oil spray and bake for 20 minutes, turning once.
- Meanwhile, heat a saucepan to medium heat. Add the frozen quorn mince and crushed garlic, and cook for several minutes, stirring continuously so the quorn doesn’t stick. Add tinned tomatoes, thyme, oregano, marjoram, chilli, salt, pepper, and a generous splash of balsamic vinegar. Allow to simmer for 10 minutes.
- Finely chop the parsley and add to a bowl with the cottage cheese or ricotta, the zest of 1 lemon. Finely grate 1/4 of nutmeg and combine well. Spoon half of the quorn and tomato sauce into a small rectangular baking dish, then half the spinach, all of the eggplant and zucchini, then the remaining quorn mix, spinach, and finally top with the ricotta. Grate over the parmesan/mozzarella/or cheddar, then bake in the oven for 30 minutes.