NOTE: This contest is now CLOSED. The winner will be announced on Sunday, March 17. Thank you to everyone who participated!
I normally don’t do giveaways because, often times, they are simply a cheap tactic blogger use to get people to go on their site. However, if there’s a good cause or reason for the giveaway, then that is a different story.
Extra Gum contacted me about being a part of their Simple Swaps campaign. The idea is that you make simple swaps throughout your day that add up to a healthier life. For example, if you eat any one of their dessert-inspired gums instead of giving into a craving, you can save tons of fat and calories. Now, that is not to say you should replace all your meals with gum; you still need a healthy, balanced diet. But at midnight, when your late-night cravings kick in, you might consider a stick of gum instead of a carton of ice cream you don’t need.
I will give details for how to enter below, but first, I want to talk about my Simple Swaps with this Stuffed Mediterranean Eggplant. Last week, I was craving some Eggplant Parmigiana. That stuff is heavenly, but it’s not too kind to my thighs. So instead, I crafted this Stuffed Mediterranean Eggplant to fill me up and kick that craving in the butt without pushing me over the fat and calorie edge.
I stuffed a fresh baby eggplant with all kinds of delicious, hearty ingredients like a whole chopped Mediterranean Chickpea Burger, tangy black olives, and fresh spinach. Then, I made a few simple swaps to keep it flavorful but still good for you. Instead of a higher fat and calorie cheese like the typical mozzarella, I used reduced-fat feta. I love that stuff because a) it doesn’t taste reduced fat at all and b) a little goes a long way, so you save major calories. Then, I used a light marinara sauce that cuts out all the sugar you’d typically find in a jarred sauce.
Put it all together and you’ve got one filling, nutritious, and dare I say meaty meal that will satisfy even my unruly Eggplant Parmigiana cravings. Not to mention, you can make it in just 30 minutes.
This is a healthy swap that won’t feel like a swap at all. In fact, it’s more like a treat. It’s bursting with robust flavors, it’s filling, and it’s even got cheese. Talk about a dream come true.
My Healthy Cookie recipes are all about making simple swaps. You trade one ingredient for something healthier, so you retain the integrity and deliciousness of the original recipe while doing something better for yourself. If you’re ready to make some Simple Swaps in your life, then this Stuffed Mediterranean Eggplant is the perfect place to start.
Stuffed Mediterranean Eggplant
By The Smart Cookie Cook
Ingredients:
- 1 baby eggplant, sliced lengthwise
- 1 Morningstar Farms Mediterranean Chickpea Burger
- ¼ cup light marinara sauce, like Ragu (60 calories per ½ cup or less)
- 2 tbsp. black olives
- 2 tbsp. reduced-fat feta, divided
- 2 cups fresh spinach
- ¼ tsp. minced garlic
- Pinch salt
- Pinch red pepper flakes
Directions:
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray.
- Place the eggplant skin side-down on the baking sheet. Bake for 5-10 minutes or until tender.
- Meanwhile, place the burger on a microwave-safe plate. Microwave on high for 30 seconds. Flip and microwave 30 seconds more. Chop into small chunks.
- Let eggplant cool just enough to work with. Use a spoon to scoop out the innards, leaving a thin layer inside so the shell is sturdy. Chop eggplant innards into chunks.
- In a medium mixing bowl, stir together the eggplant chunks, burger chunks, sauce, olives, 1 tbsp. feta, spinach, garlic, salt, and red pepper flakes until well-combined. Scoop back into the eggplant shells (pile it high!).
- Bake for 5 minutes then sprinkle remaining feta on top and bake another 5-10 minutes or until hot in the center. Enjoy.
NOTE: This contest is now CLOSED. The winner will be announced on Sunday, March 17. Thank you to everyone who participated!
Now, on to the giveaway. In order to get you guys moving towards healthier choices, Extra was kind enough to provide me with a big tote bag filled with a month’s supply of their delicious gum in assorted mouthwatering flavors and a $40 giftcard to Whole Foods.
I will select one winner via random.org on Saturday, March 15. I will then announce the winner on Sunday, March 16’s The Weekender post and also via Facebook & Twitter and email the lucky duck themselves. Then, I’ll just need the winner to send me their address so I can ship the tote bag full of goodies their way.
You have until Friday, March 15 at midnight to enter, so good luck! No entries will be accepted after that.
Here’s how to enter:
- Leave one comment telling me one or two Simple Swaps you make in your life to be healthier. Please leave your email address so I can contact you.
- For an additional entry, leave a SEPARATE comment telling me what your favorite Healthy Cookie recipe is that you’ve made or want to try (click the link to see all my Healthy Cookie recipes). Please leave your email address so I can contact you.
*That means no more than 2 entries per person.
That’s it! Feel free to tell your friends, and make sure you like Smart Cookie on Facebook and follow me on Twitter to stay updated with the giveaway.
The two biggest simple swaps I make for myself involve two things I love the most…coffee and carbs. I drink a ton of coffee throughout the day so I always make sure to use fat free milk versus whole or 2% and I use Splenda instead of regular sugar to reduce calories. Also, since I am a huge carb lover, I cannot resist pasta from time to time. However, to make it a more healthy choice, I always sub out regular pasta for whole wheat pasta instead and I eat smaller portions. This way I get added nutrition from the whole grains and I eat less so I consume less calories.
Email: carolann.bierstine@gmail.com
I like to use ground turkey in recipes instead of ground beef.
sara.rowe1013@gmail.com
One simple swap I make in recipes all the time is adding either applesauce or canned pumpkin to baked desserts in order to still get that moist and delicious baked goodie, but without as many calories and fat as the oils and butters
And the recipe of the Smart Cookie that I’ve still been wanting to experiment with and try out is the Cauliflower Pizza Crust! I think it’s fascinating and can’t wait to try it out eventually for a healthier pizza option.
the two swaps are to use less butter and to substitute greek no-fat yogurt in recipes when possible. and for a healthy cookie, I should learn to like oatmeal cookies so I can get my fix in a balanced way. email address is peter.block@colliers.com
My simple swaps, I have cut back my use of 2% milk in my coffee to just a splash of fat free milk. Also on the same lines, anybody who knows me knows I like my coffee to be extra sweet, i have cut back from a lot of sugar to just one packet of splenda. Jjedzini@gmail.com
I drink water instead of soda and juice and I eat fruit when I am craving sweets (instead of chocolate which is what I really want)
I would like to try your Sauteed Brussel Sprouts with Walnuts recipe.
My biggest swap is keeping lots of fruit with me at work. I try to eat a piece of fruit before I reach for a sweet or salty snack–then, if I still want it after I ate my fruit, I will let myself indulge. Similarly, my other main swap is making a cup of tea or coffee instead of having a snack when I’m getting close to meal time. It keeps me (usually) from filling up on snacky-things and spoiling my appetite.
Also, the healthy recipe I’d love to try is your General Tso’s chickpea patties–I love my chickpeas and it sounds like a super fun swap!
Simple swap: I trade water with lemon for diet soda and I fill up on healthy fruits and vegetables aka whole foods, instead of other items with a ton of ingredients.
I like to make baking swaps with applesauce in place of oils/eggs, egg whites instead of whole eggs, and tea instead of sugary drinks.
My biggest swap is saying no to cookies and eating a piece of fruit instead. We’ve also started using coconut oil instead of vegetable for all the good reasons. Haven’t bought any soda in a while either and am just sticking to water (my favorite anyway).
I’ve swapped fresh fruits & carrot sticks and eliminated unhealthy snacks in our pantry.
2 swaps: 1) Pb2 for peanut butter! So delicious – I use for baking, smoothies, mixed with Greek yogurt, or as a basic spread for bread, pita, etc.; 2) Almond milk for normal milk. Slashes the calories and the Silk brand tastes SO thick and creamy…can’t get enough!
FAV healthy cookie recipe – the GUILT FREE PIZZA PARTY! That post is the reason why I buy wraps, zucchini, and sargento light string cheese every time i go to the grocery store. I’m obsessed. I never crave pizza when i’m out anymore either since i can make my own for about 200 cals – and eat an entire pie. Win-win.
When I drink coffee, I’ve started to switch to nonfat milk to save on calories. Also, when I eat salads I tend to overuse dressing so I’ve made myself get into the habit of using vinaigrettes instead of fatty dressings like ranch.
jkenned4@ycp.edu
replacing oil with unsweetened applesauce,prunes, yogurt in brownie, cookie and cake recipes
I snack on fruit as much as possible and I try to drink lots of water to keep mindless snacking at bay.
I really want to try your eggplant parm!!
Greek yogurt for sugary yogurt; light yogurt dressing for heavy full-fat dressing
I’m still working on a completely healthy diet, but so far I’ve been able to stick with replacing soda with juice or tea and snacking on fruit instead of junk food.
I’m dying to try your 2 Ingredient Chocolate Banana Ice Cream!
I use olive oil in place of a lot of the butter I used to use. I buy the “Omega 3″ vegetarian fed eggs instead of the regular store brand eggs for added nutrition, and they taste so much better!
Instead of sour cream, I use plain Greek yogurt. Instead of oil in some baking, I use applesauce
I like the Sweet Potato & Squash Marinara Skillet recipe+
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My swap is olive oil instead of vegetable oil or butter. I also bake a lot of my food instead of frying it as well. Sometimes it doesn ‘t sound as good but it usually tastes good if not better and always makes me feel better.
I really want to try your stuffed eggplant because like you mentioned in the blog I too love me some eggplant parm but store bought sauce has so much sugar and overall the dish just isn’t healthy. Thanks for the blog and all your ideas, love it!
My simple swaps, instead of loading up on carbs throughout the day I try to fill up on proteins…breakfast I usually have a hard boiled egg and some cottage cheese with an apple cut into it…that usually keeps me full till lunch time
and also hummus is a great healthy snack with veggies 
I really wanna try to make the fluffernutter oatmeal balls (I’m pretty positive my daughter would love them as well…she’s 19 months old and has a sweet tooth but also loves her veggies and fruits…luckily!!) and the eggplant looks amazing!! That I will deff try!!
Stairs for elevator
Water for soda/juice
blog.katiecontests[at]gmail[dot]com
I want to try your Mediterranean Cauliflower Crust Pizza! Looks delicious
blog.katiecontests[at]gmail[dot]com
Instead of regular milk I use flax milk. The flax milk has fewer calories and the health benefits of flax. I especially like it on my cereal in the morning.
wampenog6@comcast.net
I’d love to try the 2-Ingredient Chocolate Banana Ice Cream!
I take the stairs instead of elevators whenever possible, and I swap mashed avocado for other fats in recipes (oil in baking, mayo in my tuna salad, etc)
jordan.dunne21@gmail.com
I swap yogurt for ice cream
I swap yogurt for ice cream and veggies for pasta.
There are so many recipes to try. I like anything sweet
Two swaps I make are snacking on nuts instead of chips (healthy fats, proteins, etc) and fruit smoothies instead of ice cream.
hugzeke@gmail.com
Your 2-Ingredient chocolate banana ice cream looks just brilliant. I’d love to try it.
hugzeke@gmail.com
I replace oil with applesauce and i’m trying to replace buffalo chicken with buffalo cauliflower.
A work in progress.
Lately for a snack I’ve been making kale chips instead of tortilla or potato chips. I prefer the taste of frozen yogurt over ice cream and instead of having a big blueberry muffin in the morning I’ll sometimes make oatmeal with blueberries in it. They’re simple, but smart, healthier swaps.
I mentioned this before but I really want to make the hello dolly ice cream, or even just the bars alone. Also, that enchilada soup looks really good and nutricious. I made David’s mac and cheese, but I’m going to make yours with the extra creamy sause added b/c it looks so amazing!
I just read that it said healthy cookie recipe, oops haha. In that case I’d go with the soup, but there’s a time and a place for the others.
A few ways i have been switching up my diet to make it healthier is by roasting veggies in the oven. Roasted Carrots, brussel sprouts, broccoli, and cauliflower are all my favorite. Just a litle bit of good olive oil salt pepper and maybe some parmesan cheese. That is my favorite way versus eating frozen veggies with cheese sauce or french fries. I think it tastes better anyway!
I need to switch out french fries for other healthy sides when eating out.
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I often swap out applesauce for half the oil in a recipe or switch canola oil for coconut oil! Thanks!
meanrabbit88(at)gmail(dot)com
I swapped out regular whole milk for organic 0% milk and i don’t find much difference as the organic milk is much thicker than regular milk