The Whole Wheat

• Breakfast: oatmeal, milk, dried cranberries, almond butter, protein powder, coffee (black), clementine, apple
• Lunch: 1 corn tortilla filled with spinach, jalapeno, onion, and cheese; chicken breast
• Snack: TJ’s crackers, local Camembert
• Dinner: red wine, wild Alaskan Salmon, Baby Bok Choy with Shitake Mushrooms, brown rice

Did you know:

Corn has an extroidinary shelf life? Ten-year-old kernels will germinate, and 1,000 year-old popcorn still pops¹

?

Additionally they found corn in the Egyptian pyramids that appeared perfectly intact and edible.

Yikes!

Source: Gourmet, February 2007, p33

Serve this stew over garlic toast, brown rice, or Hummus Cakes . It may not look that beautiful but it was very tasty – in the front you can see a hummus cake sticking out. I think this stew would also be great with shrimp, white fish, or calamari in it!

Ingredients:

• 1 med eggplant, peeled and diced (~3.5c)
• 2t. olive oil
• 1 med chopped white onion (~1c)
• 3 cloves garlic
• 1 jalapeño, seeded and minced
• 8oz cremini mushrooms, chopped (~3c)
• 1-28oz can diced fire-roasted tomatoes
• 1c. water
• 1/2c. dry red wine or 1/4c. red wine vinegar
• 2T capers, drained and rinsed
• 1t. dried oregano

1. Place eggplant in colander and sprinkle generously with salt. Let stand 10 minutes. Rinse under cold water, pat dry with paper towels.
2. Heat oil in large pan over medium. Add onion, garlic, and jalape̱o Рsaut̩ until onion is soft and transluscent, ~10 minutes. Add eggplant and mushrooms, saut̩ ~10 min more until veggies are tender.
3. Stir in tomatoes, 1 c. water, wine, capers, and oregano. Bring to a boil then simmer 50-60min over low heat, covered.

Serves 6. per serving: 82 cal, 3g protein, 1.5g fat (.5g saturated), 14g carbs, 4g fiber, 7g sugar.

Vegetarian Times Magazine, Feb 2007, Issue 347

Great as a base for the Caponata Stew or as mini hors d’hoeurves. This photo doesn’t do them justice – they are tasty little guys!

Ingredients:

• 2-15oz. cans of chickpeas, drained and rinsed
• 4 green onions, chopped
• 1/4c. tahini or unsweetened peanut butter
• 2T. lemon juice
• 1T. olive oil
• 2 cloves garlic, minced
• 1t. lemon zest
• 1t. salt

1. Preheat oven to 350 degrees. Process 2 1/4c chickpeas, green onions, tahini, lemon juice, olive oil, garlic, lemon zest and salt in a food processor until coarsely chopped and combined. Transfer to a bowl and stir in remaining chickpeas.
2. Coat baking sheet with cooking spray. Shape into 12 patties. Spray the tops with cooking spray. Bake 30 minutes.
3. Serve warm or at room temp.

Serves 6. per serving: 209 cal, 9g protein, 10.5g fat (1g saturated), 6g fiber, 4g sugar
Vegetarian Times Magazine, Feb 2007, Issue 347

• Breakfast: oatmeal, milk, dried cranberries, almond butter, protein powder, coffee (black), clementine
• Lunch: 1 corn tortilla filled with spinach, jalapeno, onion, and cheese; chicken breast
• Snack: apple, pasta with broccoli and capers
• Dinner: red wine, Caponata Stew w/ Hummus Cakes , left over cake with ice cream