Friday, May 14, 2010

Friday night fun: POMa Ganoush!


Happy Friday!! Did I say that already? Well, today REALLY has been! After my morning of errands & shadowing at the gym I came home to a VERY great piece of mail:


My official certification. I am a personal trainer. 
As a matter of fact there are 2 irons in the fire that I will share as soon as I can. For now, I am super pumped and really need a nice frame! 
I spent the afternoon in the kitchen! I whipped up a few "dips" one of which is the POM Baba Ganoush I am dubbing POMa Ganoush. 


 Ingredients

1 large eggplant (about 1 pound)
1/4 cup tahini (sesame paste)
2 Tbsp olive oil, divided
1 tsp salt
1/2 tsp cayenne pepper
1/4 cup lemon juice
2 garlic cloves, roughly chopped
1/4 Cup POM juice
arils of 1 pomegranate, divided (optional)
3/4 cup parsley, finely chopped, plus a few whole leaves for garnish
Sesame seeds, garnish



Preparation
Preheat oven to 350°. Prick the eggplant with a fork, then set on a rimmed baking pan with 1/2 cup water. Bake for 45 minutes to 1 hour, or until the eggplant is soft all the way through. Add more water to the pan as needed; the steam will help the eggplant cook.
Wrinkly eggplants ROCK!
Let eggplant cool until it can be handled, then peel off the skin. Combine the eggplant, tahini, 1 Tbsp olive oil, salt, cayenne pepper, lemon juice, POM juice and garlic in a blender (or a large bowl if you are using an immersion blender). 


I didn't use my blender, I used my NEW/OLD food processor! I found this vintage baby at the thrift store and snatched it up, it is really powerful and works SO well, much better than the little 2 Cup one I had been using. I LOVE vintage kitchenware, I think there is something unique about it--do you?  


The POM/Lemon juice!


I blended this, THEN added the parsley to the processor instead of just stirring it in. I also added 1/4 green pepper because I think my egg plant was on the small side: Finished Product!! 


Blend until smooth and combined. Stir in 3/4 of the pomegranate arils. (I didn't have a pomegranate to do this) Add more salt and cayenne pepper to taste.


To serve, arrange POMa Ganoush in bowl, drizzle with remaining 1 Tbsp olive oil, and scatter remaining pomegranate arils and parsley leaves on top. Serve with sliced vegetables, pita chips, or just a fork! 

What are you doing for fun tonight and this weekend--it's BEAUTIFUL here!! 

I have a long run planned and maybe some trails too! ALSO, today is my first full day of the Core routine I am starting, I will report over the weekend! 


Barefoot Running Video


TGIF and nice big WELCOME to my new fit followers! 
Hope you guys like the blog, please comment and send me a note if y ou want, I would love to hear from you! 

Here is a COOL video of Christopher McDougall, author of Born to Run, on barefoot running, he was featured on the 700 club, kind of a fun video! You can read my review of the book HERE--I swear no spoilers! Check back tonight for my Friday night POM recipe, hopefully some of these fun links below will hold you over until then!




Barefoot Angie Bee's giving away a barefoot running book till 5/20! 
Julie at Julie's Running Blog is having her FIRST giveaway, TWO winners, ending 5/22! 
Tanks and itunes giveaway over at Secrets of Running Mom ends 5/30! 
ANOTHER sweaty giveaway here at Racing with babes, ends 5/18, such a cute blog!



Related Posts with Thumbnails

Disclaimer

Although Mary from Fit this girl is a CPT, always consult your physician or health care provider before beginning any nutrition or exercise program. Use of the programs, advice, and information contained in this website is at the sole choice and risk of the reader.