Sonoma: It isn't so much a diet as it is a lifestyle

Losing weight doesn't need to be a difficult process. Sometimes it's just a matter of making small, commonsense changes every day. The Sonoma Diet can help you do that, all while you enjoy delicious food. This is what one online member has to say about the Sonoma lifestyle:

"The Sonoma Diet has helped me return to the basics -- eating healthy, making healthy choices, and increasing my physical activity. It isn't so much a diet as it is a lifestyle."

Losing never felt so easy, with recipes like Roasted Eggplant Salad (see below) and Orange Roughy With Cilantro Pesto. On The Sonoma Diet , you won't just eat to lose weight, you'll also eat well while you do it.

ROASTED EGGPLANT SALAD

Makes: 8 Servings

Ingredients
• Nonstick olive oil cooking spray
• 2 eggplants, peeled, if desired, and cut crosswise into 1-inch-thick slices (about 2 1/2 pounds)
• 1 teaspoon kosher salt
• 2 cloves garlic, minced (1 teaspoon minced)
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon water
• 1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1/8 teaspoon freshly ground black pepper
• 1 red onion, sliced 1/2 inch thick
• 1 cup bottled roasted red bell peppers, drained and chopped
• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons lemon juice
• 8 ounces whole fresh baby spinach leaves (8 cups)
• 1/4 cup crumbled feta cheese (1 ounce)


Directions
1. Lightly coat a baking sheet with nonstick cooking spray. Arrange eggplant slices on baking sheet. Sprinkle with 1/4 teaspoon of the kosher salt. Let stand for 20 minutes. Place eggplant slices in a colander; rinse with cold water and drain well. Pat dry with paper towels. Arrange on the same baking sheet. Sprinkle with garlic, oregano, 1/4 teaspoon of the kosher salt, and the 1/4 teaspoon black pepper. Drizzle with 1 tablespoon of the oil. Bake, uncovered, in a 400° oven about 15 minutes or just until tender, turning once. Cool slightly and cut into 1-inch cubes.

2. Meanwhile, in a 2-quart square baking dish combine remaining 1 tablespoon oil, 1 tablespoon of the red wine vinegar, the water, marjoram, remaining 1/4 teaspoon kosher salt, and the 1/8 teaspoon black pepper. Add red onion slices; turn several times to coat. Bake, covered, in the 400° oven about 20 minutes or until tender, turning onion slices once. Cool slightly in dish on wire rack. Chop the onion, reserving any liquid in the dish.

3. In a large bowl combine eggplant, onion, roasted bell peppers, parsley leaves, capers, olives, lemon juice, and remaining 1 tablespoon red wine vinegar.

4. Arrange spinach leaves on a large platter or on 8 serving plates. Top with eggplant mixture. Sprinkle with feta cheese and drizzle with reserved liquid from dish.

Nutrition Facts per serving: 97 cal., 5 g total fat (1 g sat. fat), 3 mg chol., 270 mg sodium, 13 g carbo., 7 g fiber, 3 g pro.

Dr. Guttersen's Tip of the Day

Make Time in the Morning

Yes, you're rushed. Everybody's rushed in the morning. But do you really have to be rushed to the point of semi-panic? Take time to enjoy your coffee or tea, and take it easy. Every extra second you take during any meal makes it that much easier to keep your weight down.

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