It has soooo been one of those weeks. One of those weeks where you just can’t seem to catch a break. I’m exhausted when I wake-up. My neck hurts. Both my 4 1/2 and 3 miler were no fun. I’ve been working insane hours with no time to relax or catch up with you all. And my precious Lily dog is walking with a limp. We are praying this is not hip dysplasia. 😦 I about cried yesterday when I threw a quarter into a toll basket and it hit the ground and the car behind me blared his horn. You know, one of those weeks. Anyways, pray for Lily’s speedy recovery, please.
Tonight I am leading a weight loss surgery support group. This is the first meeting of many, as I am officially organizing and leading weight loss surgery support groups for all the Lap-Band® patients I see on a bi-weekly basis in 3 of our network’s clinics. It’s been a huge learning experience, but I do feel that weight loss surgery has its place and can be a really useful tool for the right candidate. As these patient’s dietitian, I am giving this program my all especially because bariatric surgery patients risk regaining their weight if lifelong behavior changes are not adopted. I’m really hoping to resonate some heart-felt, important messages tonight…so wish me luck! 😀
For anyone interested (not for the queasy-at-the-sight-of-blood-viewer), here is a Lap-Band® procedure being performed. Amazing that this procedure is done laparoscopically and patients are usually discharged the same day.
In my rut of a week, I did insist on making a dinner to tickle my fancy this week…
Eggplant and Tofu in Spicy Garlic Sauce adapted from Eats Well with Others
1 lb pasta (I used 12 ounces of vegetable corkscrew pasta made with semolina)
1 box extra firm tofu (I used 1 1/2 pounds of boneless skinless chicken breast)
1 Tbsp soy sauce
2 Tbsp water
1/2 tsp sesame oil
1 1/2 lb eggplant, peeled and sliced into strips
1/3 cup water
8 cloves garlic, minced
1-inch piece of fresh ginger, grated
3/4 cup vegetable broth
1 Tbsp hoisin sauce
3 Tbsp low-sodium soy sauce
3 Tbsp seasoned rice vinegar
1/2 Tbsp dark sesame oil
1/2 Tbsp sugar
1/2 tsp sriracha (hot chili sauce)
1 Tbsp tomato paste
1 tomato, chopped
4 Tbsp sunflower seeds (garnish)
Cut the tofu into 1/2-inch slices and press them lightly between towels to get some of the moisture out. Combine the 3 tbsp. soy sauce with the 2 tbsp. water and 1/2 tsp. sesame oil. Dip each slice of tofu into the mixture and set on a plate.
Marinade protein (chicken, beef, pork) in the soy. water, and sesame oil overnight.
Set up a pot of water for the pasta. When boiling, cook the pasta per the package’s instructions. In the meantime.
Heat an oiled, non-stick skillet until hot. Place the tofu slices in the skillet and cook until browned. Turn over and brown the other sides. When the tofu is completely browned on both sides, remove it from the skillet and place it on a cutting board. Cut each slice into 8-10 cubes. If using other meat protein, pre-cut and heat til cooked through. Set aside.
Heat an oiled, non-stick wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Uncover and add the garlic and ginger and cook for 2 more minutes.
Add all remaining ingredients except the tomato, sunflower seeds, and tofu/protein. Simmer uncovered until all the eggplant slices are completely cooked–they will be very soft and start to fall apart. Add the protein and tomato and cook until heated through.
Dish the pasta out into five bowls. Cover it with the eggplant mixture. Sprinkle with seeds.
Nutrition Information (per serving made with 12 ounces of pasta and 1 1/2 # chicken): 508 calories; 9.4 g. fat; 102 mg. cholesterol; 567 mg. sodium; 66.2 g. carbohydrate; 4.2 g. fiber; 40.6 g. protein
Feedback: This was reeeally yummy! Mr. Prevention was very apprehensive going in. I’m pretty sure he’d convinced himself he wouldn’t enjoy it. But, he admitted defeat. A thumbs up from the peanut gallery!!
Question: How do you relax? What’s something you do just for you? How often do you take a sliver out of your day to do something for you?
I’m finding the work-life-and all else balance a bit off this week, and I’ll admit, it has me on edge. I’m not a nice person when I’m stressed! I am looking forward to my “vacation” next week — a trip to San Jose for a diabetes conference!