BAKED EGGPLANT CHIPS

I hate to waste food!  I literally make questionable food choices at least once a week, meaning I'll eat something that's probably past it's shelf life, but most likely won't make me sick, just because I don't want to see it go to waste.  Don't try this at home, but I have to openly admit that this happens on the regular...

I bring this up because the Baked Eggplant Chips were a direct result of not wanting to waste the beautiful eggplants that I had snagged at Spring Brook Farm, and at the same time, I had absolutely nothing to go with the burgers that I was making for dinner.  My husband is a HUGE fan of chips, or anything crunchy, especially with burgers and sandwiches, so I wanted to make something that was chip-like in consistency to satiate that desire.  Eating well is all about substituting healthy foods in place of those that you know are laden with fat and calories.  There is always another option, you just have to get creative and find it.

Ingredients:

- 1 small eggplant, thinly sliced
- 3 egg whites
- 1/2 cup Panko breadcrumbs
- Various seasonings (salt, pepper, smoked paprika, Italian blend, etc)



Directions:

Pre-heat oven to 400 degrees

1. Whisk egg whites in a container separate from the bread crumbs.
2. Mix Panko with desired herbs. (It really depends on what herbs you like, dried or fresh, and what you are eating the chips with).
3. Dip each eggplant slice into the egg whites, and then immediately into the bread crumbs, coating each side generously. Place each slice onto a cookie sheet sprayed with non-stick spray.
4. Cook for 15-20 minutes depending on the size of the slices, and the amount on the tray.  You should see the Panko brown slightly, but not burn.
5. Remove from oven and let cool for 2-3 minutes before serving.

They may not be potato chips, or french fries, but they are much healthier, make you feel like you're eating something similar, and are darn tasty!  If you like a sauce with your chips, try mixing together a little Dijon mustard and Non-fat Greek Yogurt (1 to 2 ratio) with some smoked paprika or black pepper.  It will make you feel like you're indulging when you're really just upping your veggie and protein intake!  ENJOY!

FROZEN GREEK YOGURT BLUEBERRY POPS

I'MMMM BAAACCKKK!!!  I have been missing for such a lengthy amount of time because I took on Personal Training almost full-time, and I'm learning how to adjust my schedule accordingly.  Well, that and I've taken on the third job of the summer: working on my epic tan which requires true dedication and a lot of SPF reapplying.  It's not easy...it's really not...

So, with summer in full force, and what is now the THIRD week of ridiculous humidity and heat, I think it's important to post something a little more refreshing, and easy to make, that is still healthy and low-fat.  I found this recipe while flipping through Real Simple Magazine by the pool (I told you I've been working hard), and was totally pumped to see how simple and easy it could be to make frozen pops with Greek yogurt.  I have seen suggestions and advertisements for many different brands of these in several different health magazines, but I have an issue with spending that much money, and usually there's some sort of preservative in order to keep the product through shipping, and so I have stayed away from purchasing them.   This recipe is stupid easy, tastes amazing, and can be modified with any fruit that you prefer, so mix it up and try different flavors and sweeteners!!!

Ingredients:

- 1 cup Non-fat Greek Yogurt

- 1 1/2 cup of Blueberries (strawberries, raspberries, blackberries,etc.)

- 2 tbsp. Honey (agave nectar, maple syrup)

Directions:

1. In one bowl whisk the Greek yogurt and 1 tbsp. of honey.

2. In a separate bowl mash the blueberries and the remaining 1 tbsp. of honey.

3. In a 8-section pop tray layer yogurt, then fruit, and repeat until each each pop is full.

4. Take a toothpick or skewer and mix the Greek yogurt and fruit together to give it a swirled effect.

5. Freeze for at least 3 hours, or up to 3 days.

A word to the wise when removing your pops from the tray.  If you aren't eating them all at once, you should run warm water around the single pop you want to remove, and it will pop right out.  I originally tried to let them sit out to defrost a little, but then the inside got too warm as well, and the stick kept coming out.  Also, if you don't have a pop tray, you can always use small cups and pop sticks to make them.  High protein, low-fat, TOTALLY amazing and delicious!