Inspire Me Thin

This is for those who think that eating 300-calorie meals has some sort of weight loss advantage over eating large meals, or that the body converts anything over 300 calories immediately into fat. Lipogenesis is very unlikely and only occurs when you consume more glycogen than your body is able to store.^[1] Glycogen storage capacity in humans is approximately 15g/kg body weight and can accommodate a gain of approximately 500g before net lipid synthesis contributes to increasing body fat mass.^{[2] [3]}  These two studies show that it takes an excess overfeeding of carbs before body fat is effected. They’re talking about a lot alot alot of carbs. To put it into perspective, the 2,000 calories I ate the other day consisted of ~200g carbs. Is that going to make me fat? Nope! If 300 calorie meals work for you, awesome, there’s nothing wrong with that so keep doing what you’re doing. But do understand that if that method isn’t working for you shouldn’t be afraid of carbs, and don’t be afraid to eat more than 300 calories per meal. It will leave you fuller for longer and may actually boost your weight loss if you’ve been in a rut lately. 

References: ^[1] Gropper, Sareen Annora Stepnick., Advanced Nutrition and Human Metabolism.

Eggplant Parmesan

This turned out pretty good IMO! But you’ll need to tweak the recipe to fit your own tastes. Calories may vary depending on the quantity of veggies you use since I didn’t use any specific amounts. I personally think that the sauce gives it enough salty-ness, but you’re welcome to add more as needed. Store leftovers in an airtight container.

What you need:

• Small eggplant (~7oz)
• 3-4 Baby portabella mushrooms (~2.7oz)
• 1/4c onion (~20g)
• 2 garlic cloves (or to taste)
• 2 large eggs
• 2 tbspn corn oil
• 1.5c Classico Spicy Red Pepper pasta sauce
  *You could make your own “healthier” version from scratch, but tbh it’s a huge hassle. You can also exchange Spicy Red Pepper flavour for your favourite pasta sauce. I personally love the extra kick it gives.
• 1/4c shredded whole-milk mozzarella (or skim for fewer calories)
• 1/4c grated parmesan cheese
• Cilantro (for garnish)
• Ground pepper, basil, garlic & onion powder (a few sprinkles to taste)
• 8x8 glass casserole dish (use large dish if planning to make a larger portion)
• Medium skillet

1. Preheat oven to 375 degrees on Roast. Use 1/2 tbspn to coat the bottom and sides of your glass casserole dish. Use 1 tbspn if you’re making a larger portion (with a larger dish). Set aside.

2. Heat 1/2 tbspn corn oil on the skillet until hot. Mince 1 garlic clove and sautee for a few seconds in the oil to really get the flavour mixed in. When the oil is hot, add chopped onion and mushrooms. Sautee for a minute or two until onions are almost translucent, then turn heat down to Low and let simmer for a few more minutes.

3. Slice your eggplant into 1/4 inch pieces. Pour remaining 1 tbspn of corn oil into a separate bowl. Add ground pepper, dry basil flakes, garlic & onion seasoning, and salt (optional). Coat each eggplant slice evenly in this mixture.

4. Arrange eggplant slices at the bottom of your casserole dish. Pour garlic/onion/mushroom mixture over top.

5. Crack two eggs, and beat them together until smooth. Evenly poor the eggs over top of the casserole dish. Mince the second garlic clove and sprinkle over top if desired. You may also crack some more ground pepper.

6. Pour 1.5c of pasta sauce on top and distribute evenly. Then sprinkle the cheese evenly on top.

7. Place on topmost rack of the oven and roast for ~45 minutes, or until cheese is starting to brown and the eggplant is a soft consistency (if you don’t wait long enough, the eggplant will be slightly crunchy.. but hey if you like that then feel free to take it out at ~35min).

8. After done baking, let cool for about 10minutes. Garnish with cilantro for a complimentary taste.

Servings:4
Calories:183