This applies particularly to my diet.
One of the things I firmly believe in is eating the things you love in moderation.
I follow this rule when I eat shit like pizza. No matter how you slice it pizza is not the healthiest option for you, it has carbs, fatty cheese, and often fatty meats on it. But it is also delicious.
I will never stop eating things i love like pizza, but when I do order it I go for a lighter version think all veggies instead of peperoni, because it still tastes amazing and cuts a lot of the calories out.
I try to eat things that only have one super heavy element to them. Like if I eat beef I pair it will all veggies, carb heavy dishes with no meat, if something has a lot of cheese I keep the meat out of it, etc..
Likewise if I am drinking copious amounts of booze I forgo snacks that day. (wise I know)
One of my favorite examples of this philosophy is my eggplant lasagna. I can even get my meat loving man friend on board with this one, because it honestly doesn't taste much different than regular old lasagna.
You will need:
-One eggplant peeled
-Jar of tomato sauce
-Garlic
-Mushrooms
-Light ricotta cheese
-Parmesan cheese
Directions:
-Pre-heat oven to 350.
-Peel your eggplant and cut it into long thin strips (they are essentially your lasagna noodles so try and cut them like that).
-Place one layer of eggplant in a square baking dish mine was 9x9.
-In a bowl combine one cup ricotta with a few cloves of garlic (I used about 4 but I am a freak), and a tablespoon of your tomato sauce.
-Add a layer of the ricotta on top of your eggplant.
-Now add a layer of sliced mushrooms and top that with a little more ricotta.
-Add another layer of eggplant and top with a cup of tomato sauce.
-Bake for 40-45 minutes or until eggplant is tender, sprinkle Parmesan cheese on the top for the last ten minutes of baking.
This dish is super rich and filling, it tastes naughty but with the use of low-fat ricotta it is actually fairly light calorie wise.
