For all the non-meat eaters this video is for you. Surprisingly, as we my son and I are omnivores, these were quite tasty and fulfilling. My other son couldn't really tell the difference. These were a hit at a BBQ in Brooklyn recently so they have the seal of approval from some Brooklyn Millennials.The recipe is adapted from the following: EGGPLANT “MEATBALLS” http://www.skinnytaste.com/eggplant-meatballs/ Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”. Whether you serve them as a meatless main course piled on top of zoodles or pasta, or served as an appetizer, these eggplant meatballs are delish! INGREDIENTS: • cooking spray • 1/2 tbsp olive oil • 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces • kosher salt • 1/4 tsp black pepper • 2 garlic cloves, crushed • 2 tbsp chopped basil, plus leaves for garnish • 1 1/2 cups Italian seasoned breadcrumbs • 1 large egg, beaten • 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving • 2 tablespoon chopped flat-leaf parsley • 1 (25.25 ounce jar) Tomato sauce • part skim ricotta cheese, for serving (optional) DIRECTIONS: 1 Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray. 2 Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times. 3 Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper. 4 Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes. 5 Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired. NUTRITION INFORMATION Yield: 6 servings, Serving Size: 4 meatballs • Amount Per Serving: Smart Points: 6 Points +: 6 Calories: 222.5 Total Fat: 7.5g Saturated Fat: 2.5g Cholesterol: 41mg Sodium: 1066mg Carbohydrates: 31g Fiber: 6g Sugar: 6g Protein: 10.5g
What Is The Atkins Diet? The Atkins weight loss diet is based on one simple principle: Your body burns both carbohydrates and fat for calories. If you reduce the amounts of carbohydrates available, it will burn more fat and you will lose weight. According to Atkins, calories are unimportant. The key to losing weight is to restrict the carbohydrates that you eat and force the body to turn to its stored fat as an energy source. As proof of this, proponents of the Atkins Diet point to the following facts derived from research: * When the body doesn't have enough carbohydrate, it will use ketenes derived from fat as energy. * You can eat more food and lose more weight on a low carbohydrate diet than you can on a low fat diet. * You crave less food when you eat fewer carbohydrates. * By eating fewer carbohydrates, people tend to eat fewer calories without counting them. * The greater the difference between fat and carbohydrate, the greater the weight loss.