Thursday starts with the flavors and homey smell of banana bread, and ends with the delicious comfort of a hearty tomato sauce – enjoy!
Thursday Breakfast: Eat Yourself Well Banana Bread Oatmeal
2 cups steel cut oats
2 bananas, cut into pieces
1/2 tsp vanilla
1/4 tsp nutmeg, to taste
Cook oats per directions on package – usually 1/4 cup per cup of water for steel-cut oats. When nearly ready, stir in banana slices (reserve 4), and continue cooking for an extra few minutes to let the flavors pull together.
Top each serving with a banana slice.
Thursday Lunch: Eat Yourself Well Carrot Ginger Potato Soup
2 tablespoons olive oil
1 cup chopped sweet onion
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 pounds carrots, peeled and chopped
1 medium potato, peeled and chopped
3 cups water (or vegetable stock)
1 cup plain Greek yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme, or 1/4 tsp dried thyme
Freshly ground pepper
Cook the onion with a bit of salt in the olive oil in a Dutch oven or heavy pot over medium-high heat, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and stir for 2 more minutes, being careful not to burn the mixture. Add carrots, potato and the water 9or vegetable stock). Simmer, covered until the carrots and potato are very tender, 15 to 18 minutes. Keep warm.
In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper.
Puree the soup with an immersion blender until very smooth (or in a regular blender in batches). Add salt and pepper to taste, and serve with a dollop of the yogurt mixture.
Thursday Dinner: Eat Yourself Well Pasta with Tomato-Eggplant Sauce
1 eggplant, peeled and chopped into smallish squares
1 large onion, chopped
2 cloves garlic, minced
4 tbsp olive oil
28 ounce can diced tomatoes
1 can tomato paste
1 cup water
1 tablespoon basil
1 tablespoon oregano
2 teaspoons salt
1/4 teaspoon pepper
2 cups dry pasta (or equivalent of spaghetti) – to make 4 servings
Sprinkle eggplant bits with salt. Place eggplant, onion, and garlic in a large pan with the olive oil, and cook over medium to med-high heat until the eggplant is soft and browned.
Add tomatoes, tomato paste, water, and spices, and cook uncovered for 1 hour or more until flavors have mixed and taste delicious!
While sauce is finishing, cook pasta, drain, and then serve with the sauce.