By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my colleague and friend, Donna M. Wolf, RD, CLT, and her recipe: “Lamb & Eggplant Stew.”
Donna M. Wolf RD CLT
Donna Wolf is a registered dietitian, with over 30 years experience in the dietetics field. She is a graduate of Syracuse University's coordinated undergraduate program in Dietetics, along with a B.S. degree in Food & Nutrition Science. Donna recently achieved additional certification in Weight Management from the American Dietetic Association, and as a Certified LEAP Therapist.
Since 2005, Donna has been teaching her clients how to apply healthy eating habits through her healthy cooking, weight management, and LEAP programs. She teaches nutrition and healthy cooking classes for the Poway Unified School District, and ALCHEMY of the HEARTH CULINARY SCHOOL. She has worked with the San Diego chapter of the Arthritis Foundation leading their self-help course.
Donna is a CERTIFIED LEAP therapist. The LEAP (Lifestyle Eating and Performance) Program targets identification and treatment of delayed food sensitivities often associated with Fibromyalgia, IBS, migraine headache and autoimmune conditions.
Donna is a member of The American Dietetic Association and it's affiliates. She is also a member of Slow Food - San Diego division, and an organic gardener.
In addition, Donna is a fibromyalgia patient who has found welcome relief of many symptoms through MRT Testing and LEAP Program.
Donna Wolf R.D., CLT
Registered Dietitian & Certified LEAP Therapist
Lamb & Eggplant Stew
- 2 lbs. boneless leg of lamb (or shoulder) fat trimmed & cut in 1” pieces
- 2 lbs. potatoes washed and sliced ¼”
- 2 cups sliced onion
- 3 cups peeled eggplant = about 1 lb. large
- 1 can (14.5 oz.) diced tomatoes in juice
- 1 T lb. fresh thyme or 1 tsp. dried
- ½ tsp. hot pepper flakes
- 2 cups liquid = red wine, water, (1 c. each) or beef broth
- ½ head cabbage, sliced thinly
- Couscous- enough for 6 servings
- Cube eggplant into ½” dice.
- Place on paper towel and salt.
- In a large casserole pot on med high heat, brown lamb. Add the potatoes, onion, eggplant, tomatoes, thyme, pepper flakes and liquid.
- Bring to a simmer and cook 45 minutes. Prepare couscous.
- Check stew, adding more liquid, if too dry and cabbage. Cook an additional 30-45 minutes, until everything is soft and meat almost falls apart.
Serve over couscous.
Makes 6 servings
Per serving of stew: 482 calories, 50 gm Pro, 42 gm Carb, 12 gm Fat, 135 mg cholesterol, 465 gm Sodium, 9 gm fiber
Per ¾ c. Couscous: 170 calories, 7 gm pro, 37 gm Carb, 6 gm Fiber
Visit Donna at her website, by clicking here.
Thank you for visiting “From A Dietitian’s Perspective,” and hope you enjoy Donna’s recipe.