My fall garden is starting to sprout and I’m excited about the eggplant seeds that I planted awhile back. It is so fun to sow the seeds and then watch them grow! It teaches me patience because I always want to pick the vegetables before they are ready to be picked and cook them! So when I saw some good looking eggplants at Trader Joe’s yesterday for only $1.29 each, I grabbed the biggest and heaviest one!

It just so happens that when I got to my Ashtanga class yesterday, my student/friend Lori W. asked me if I had any good eggplant recipes other than eggplant parmesan. “Other than eggplant parm?” I replied to her! “Why, there’s nothing better than that!” But then I told her that’s how the old Niccola used to eat; eggplant parm loaded with mozzarella, sauce and who know what else I would put in there! Not anymore folks. The Yummy Yogini is much more creative, resourceful and healthy now!

You all know I love pizza (what Italian doesn’t?!) and eggplant parm, and this is a much healthier version of each of the dishes, but put together! You only need four ingredients for this meal and it’ll be ready in half an hour! 

Eggplant Parmesano Pizzettes- makes 9-10 small pizzas

Ingredients:

-1 large eggplant 

-fresh basil, chopped 

-parmesan cheese 

–Niccola’s red sauce or your own! 

Directions:

1. Preheat oven to 400 degrees. 

2. Slice your eggplant into one inch think pieces, mine yielded 9 slices. 

3. Brush some olive oil, salt and pepper on each slice and place on an un-greased cookie sheet. Bake for 10 minutes and then flip over and bake 10 more minutes. 

4. When the eggplant feels soft, take them out of the oven and spread some red sauce on top, sprinkling basil and cheese over. 

5. Bake for another ten minutes and let cool. Easy peesy! Each of these is only 100 calories! No guilt! 

And of course I had a little side salad with my dinner. I tossed the greens with slices of pears, red onions and a packet of Oh! My Omega Nut Mix from TJ’s. I sprinkled some leftover Gorgonzola cheese on top and Andy threw together a quick balsamic vinaigrette… literally he put it together so quick I forgot to jot down what he used! 

My diet supports my yoga practice and all the other crazy things I like to do in the morning. Wednesday’s it’s morning yoga followed by spin class with my friend and favorite instructor, Nancy. She is fun, fit and fierce and I hope to look just like her when I’m “in my last year of my forties,” as Nancy likes to say! I’ve been taking her class religiously, twice-a-week, since January 2012. It was my New Year’s goal to get back onto a bike and spin class has helped tremendously, especially since the Central Coast has all these rolling hills. 

The same people take the class each week and it reminds me of the old Mysore room at Moksha Yoga in Chicago, where I spent years next to the same people, day in and day out. This group is a bit rowdier though and we “pretend” to race each other and win, we sing the lyrics of the songs Nancy plays, and loudly, and overall, I’ve met some nice people in there along the way. Today Nancy introduced us to Ryan Gosling’s band Dead Man’s Bones and the song “Lose Your Soul.” Who knew that cutie patootie was in a band? 

My friend Lori M. said the funniest thing when Nancy said it was Ryan Gosling’s band, I have to embarrass her here for a sec. She looks back at me and says, “Ryan Gosling? That guy with all the kids? He’s not hot!” I started laughing my butt off at her confusion over hottie Ryan and gross Jon Gosselin! Hilarious! I am going over to Lori’s place this week to pick pomegranates from her tree, she is so sweet like them. Check back next week for a pomegranate salad dressing.  They are by far, my favorite things to eat, even if it’s a workout to get the seeds out! 

Speaking of other sweet people, my student Elizabeth made the most amazing cupcakes and brought them to pass out to the students after class yesterday. How thoughtful was that? This girl can bake. I’m afraid to give her anything I make because the goodies she has given to me are 100 times better than anything I could hope to create! She gave me two cupcakes, one for Andy, but he never got his. I literally ate both on the car ride home. Whoopsie!

I thought I’d make some cookies to bring to class today too since I’m making pumpkin butter as we speak and I have leftover pumpkin puree in my refrig, I just noticed. These cookies have oats that are gluten-free and you don’t need to add any sugar. Just a handful of chocolate chips and you’re set!

Pumpkin Banana Oatmeal Spice Cookies- makes 17 cookies

Ingredients:

-2 bananas mashed

-1/2 cup pumpkin puree (I used Trader Joe’s)

-1 1/2 cup rolled oats (I used Trader Joe’s)

 -1 tsp baking soda

-1/4 tsp each cinnamon, nutmeg, apple pie spice

-handful dark chocolate chips

Directions:

1. Preheat oven to 350.

2. In a large bowl, mash and bananas and add the pumpkin puree.

3. Then add the spices, baking powder and oats and mix.

4. Add chips last. Use parchment paper or an un-greased cookie sheet and dollop spoonfuls of the cookie mixture onto the sheet.

5. Bake for 30 minutes. Use a wire rack to cool. Enjoy without the guilt!

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Remember that pumpkin butter I said I was making? My house smells amazing right now! I’ll be back with that recipe tomorrow and I’ll also tell you about the Red Kuri squash I’m having for dinner tonight. I’ve never heard of it before but I’m a sucker for new foods! 

Have a yummy day!