Where’s my carrot?

I try to eat less and light nowadays. The main reason, really, is to keep my weight down and my body trim.

What I love the most about being alone at home is that I can cook and eat anything I want that follows my goal of eating less and light. With children around, they tend to expect (and demand) heavier meals, usually with meat. Although my kids and I were vegetarians before, there are still a few things they don’t want to eat. My eldest daughter hates pesto sauce and my younger daughter hates milkfish.

Now, being alone in the house the last couple of days has afforded me to eat what I want.

Grilled Vegetable Salad

1. Slice thinly, lengthwise, 1 eggplant and half a zucchini (depends on size)
2. Slice into wedges 1 tomato
3. Coat all vegetables with EVOO, salt and pepper
4. Grill on pan (either those grill pans with ridges or plain non-stick pans)
5. Chop grilled vegetables roughly
6. Chop lettuce roughly
7. Combine EVOO, lemon juice, salt and pepper in a bowl (just eyeball amounts)
8. Toss your lettuce and grilled vegetables together with the dressing

I put in chopped apples and candied walnuts.

Oil & Garlic Pasta

1. Boil your pasta according to package directions, al dente
2. Mince lots of garlic (about 1 head)
3. Pour EVOO into warm pan
4. Saute garlic until golden brown
5. Add fresh (1/4 cup) or dried (palmful) basil leaves
6. Season with walt and pepper
7. Add grated parmesan cheese at the last minute
8. Put in cooked pasta and coat with oil & garlic

I know you would think I use too much olive oil. Well, not too much, just enough to coat the pasta. As for the salad, you don’t have to use a lot of it, too. Besides, you can adjust the recipe according to your preference.

When I cook, I usually eyeball the amounts or measurements. Once you get the hang of it, cooking will be a breeze.

Now, put it all together in a plate!

I actually eat this way, for real. And this didn’t take me too much time to prepare.