Tuesday, January 31, 2012

Veggie Stacks | 17 Day Diet

hyp·o·crite  /ˈhipəˌkrit/ noun
1: a person who acts in contradiction to his or her stated beliefs or feelings

I have said before that being skinny isn't everything, that food = love. I have said that I think diets are a four letter word. They make you set unrealistic goals and feel bad when you can't reach them. And then I said that I planned on sticking to one, despite all that. And you know what, it didn't work. And of course, I felt bad.

But instead of giving up, I started to do more research. All the other "diets" I had tried left me to own devices. Something I've never been good at. The rules were not strict enough. I'm one of those weirdos that really like rules and order. After looking around, I came across The 17 Day Diet. Appropriately named because it takes 17 days something to become a habit. There are 3 cycles of 17 days with one final set of rules to help keep the weight off. Not so bad when you think that 17 days is only a little bit more than half a month.

Well I'm proud to say that for the last 17 days I have actually stuck to the diet. As of today I'm on to Cycle 2! I am down 11 lbs in a healthy way. And you know what, I've really enjoyed it! 

I enjoy the way I feel. I don't crave certain things like I use to. While I can't say I'll never eat a big ol' slice of sourdough bread with butter on it (*drool*), for now I can eat a roasted carrot with a balsamic glaze and kale chips and feel satisfied. Actually there are a batch of kale chips in the oven as we speak! Hurray!

And then there are these guys. For the first couple days I lived on these things. Simple little cups of veggies but they were really tasty. I should admit that I'm no veggie lover, or at least I never have been. This diet has forced me to eat them and actually enjoy them. Go figure!

They aren't very complicated to make as you can imagine. Please ignore the butter in the background, sorry, it isn't included in this dish.

Veggie Stacks
Adapted from For the Love of Cooking
2 tbsp olive oil
1 large yellow onion, chopped
2 gloves of garlic, minced
1 zucchini
1 Yellow Squash
3 Tomatoes
Salt and Pepper
Dried Thyme
1/2 cup of grated Parmesan cheese

1. Preheat oven to 375f. Cut all the veggies into 1/2 inch thick slices.
2. Saute the onions in olive oil. When the onions are translucent, ad the mince garlic. Cook for a minute or so longer.

3. Stack them in the cups starting with the tomato. Layer the zucchini and yellow squash. Fill the cups with additional slices until there are no more or no more space.
4. Place the sauteed onions and garlic on top of the veggie stacks.

5. Sprinkle with cheese, cover with foil and bake for 25 mins. Remove the foil. Bake for another 5-10 mins depending on the way you like your veggies. I like them on the crispy side so I bake for a little less. 

6. Eat them all and feel guilt-free!


  1. Yum! Amy, these sound great! Can't wait to try them... Guilt free, yummy eating!

  2. I must admit- I am not a huge veggie van at all.... but anything baked in cute cups might be worth trying... :)

  3. Zucchini is a C3 food; otherwise, these look fantastic! What a great idea!


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