Yesterday morning I went to the market to check out the fresh produce. I bought 2 eggplants, 3 zucchini and 6 baby yellow squash. Lunch was roasted red peppers with zucchini and squash atop a baked potato and a bed of raw spinach and sauteed bok choy. My formula is to have at least one of each color vegetable every day, one protein, one starch. The details don’t matter, I get inspired by the palette itself. 

I used to rely on fats to give me most flavor but they also added weight and slowed me down.  I took a year to learn, online and through trial and error,  what combination of spices I liked.  What combination of spices gave me such sensation of pleasure in eating the most simple of vegetables they are cooked with.  My meat and starch consumption took a dive as I gave up bread type products.  I didn’t feel the need for them anymore.  The strongly spiced – not hot, just highly savory – flavors satisfied me deeply and decreased my appetite for lesser food such as bread.   My weight also took a dive.  Score!  Indian spiced garam masala recipe (for potatoes, stews, soups.)

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