Recently since starting my Bikram Challenge (30 days of bikram yoga in a row), I discovered something quite embarrassing. Shortly after leaving class, I smell like cat pee. Yup, that’s not a typo, I smell like cat pee. I don’t own a cat, by the way. For the first week, I didn’t know what to think. I just knew I smelt funky but couldn’t put a finger on it. By week two, I had it figured out. Once I had it coined I was, well, embarrassed, I think is the best term. I started thinking, “Can the lady beside me smell me? I hope the strong smell of 40 bodies sweating profusely, is enough to cover up this horrible smell.”
So what did I do? The same thing many of you do. I Google’d it up! The words in the search engine box read “Why does my sweat smell like cat pee?” It’s amazing how many results I actually got, and so precise! Nice to know I’m not alone and that my nose works. As it turns out, it’s a side effect of burning off protein. Either consuming too much protein or not eating enough and the body burning muscle (protein) as full. The byproduct is ammonia, that the body sweats out. Interesting. So this week I tried increasing my intake of food. Since eating too much protein is really not a problem in our house (see previous 20 blog posts), I figured it was worth a try.
It hasn’t worked! I still sweat out cat pee. I’ll let you know if I figure out the conundrum that I face, and hopefully before I get a nasty nickname at class! “Miss Kitty Pee A Lot”or something else more horrific. Maybe that’s why I haven’t made any friends at class…
Roasted Eggplant with a Warm Italian Sausage Chickpea Salad
- 2 Eggplant
- 2 Hot Italian Sausages
- 454 grams of grape or cherry tomatoes
- 2 garlic cloves
- 1 medium onion
- 1 sprig rosemary
- 2 sprigs thyme
- 1 1/2 cups cooked chickpeas (1/2 cup raw, cooked according to package directions) (or 1 can)
- 1 Tbsp Olive oil
- 1 Tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 2 tsp salt (approximate)
- Garnish with parsley and shaved Parmesan, Romano or Asiago
Slice the eggplants in half, length wise. Score the eggplant using a sharp knife in a diagonal checker board pattern.
Sprinkle each half with about a 1/2 tsp of salt. Press the squares apart using your fingers to get the salt in between the cracks. Let sit for 30 minutes. Preheat oven to 400 F. Meanwhile, remove the casing from the sausage and break it up into pieces. Evenly lay out the sausage pieces in a large baking dish (or two). Peel the onion and slice into quarters. Peel and thinly slice the garlic. Add the onions, garlic and tomatoes to the baking dish. Add a large sprig of rosemary and 2 sprigs of thyme.
Squeeze out the eggplants over a sink, forcing out some of the salt and bitter juices. Lay the eggplant cut side down, between the herbs, sausage and tomato mixture.
Bake for 40 minutes or until the eggplant starts to collapse on itself. Stir the sausage and tomato mixture halfway through the cooking time. Meanwhile, mix the oil, vinegar and mustard together to make a vinaigrette.
To serve, place the eggplant face up on a plate. Remove the herb twigs from the baking dish. Add the cooked chickpeas to the baking dish and the vinaigrette. Toss the sausage mixture until all the ingredients are well blended. Top the eggplant with the chickpea sausage salad. Garnish with shaved cheese.
I’m sharing this with Monday Mania, Mangia Mondays, A Little Birdie Told Me, Fat Tuesdays, Traditional Tuesdays, What’s Cooking Wednesdays, Real Food Wednesday’s, Simple Lives Thursdays, Pennywise Platter, Full Plate Thursdays and Real Food 101.