MaryGrace Webb, Mystic Nice Girl

MaryGrace Webb. Photograph by Sasha Dale. 

As a new member who is very honored to be considered a 'Nice Girl,' I can attest to how important the positive energy and philosophy of the group is to me personally and to our community.  Never have I encountered a more welcoming and sincere group of women.  I truly believe that the Mystic Nice Girls Club  is on to something very important.  On a professional note, I have learned over the years that several aspects of the Nice Girl's approach are important to managing health problems (weight control, diabetes, cancer, etc.).  Those who are successful usually: 

• Put a positive spin on the challenges ("I am eating healthier" vs "I am dieting")

• Savor the small pleasures each day brings

• Are grateful for what they have or have accomplished

• Speak well of others and are good listeners

•  Are open to learning and changing 

These are only a few insights, but I really think the Nice Girl's approach has true health benefits!

Roasted Ratatouille

By MaryGrace Webb, RD

The ingredients for ratatouille are all non-starchy vegetables, which we nutritionists consider so low in calories that they are essentially “free” on most diets. The calorie count per one cup serving is about 50 calories. However, keep the amount of oil used in consideration (each tablespoon of olive oil has approximately 135 calories).  If desired, use an olive oil cooking spray to save more calories. This recipe is great for an appetizer, snack, side dish, topping, etc.  So versatile!

Ingredients

1 large onion, cut into 12 wedges

12 peeled garlic cloves

¾ pound (1 medium) eggplant, rinsed and cut in chunks

½ pound (1 medium) zucchini, unpeeled, rinsed and cut in ½-inch rounds

1 pound (4 medium) plum tomatoes, rinsed, cut in 4 wedges

¼ pound (3 large) mushrooms, rinsed and cut in quarters

1 sweet red pepper, rinsed, seeded, and cut into strips

1 sweet yellow pepper, rinsed, seeded and cut into strips

1 sweet green bell pepper, rinsed, seeded, and cut into strips

1 tablespoon chopped fresh rosemary (or ½ teaspoon dried rosemary)

1 tablespoon chopped fresh thyme (or ½ teaspoon dried thyme)

½ teaspoon salt

½ teaspoon pepper

¼ cup shredded fresh basil or ¼ cup chopped fresh parsley

1 tablespoon olive oil (optional)

1 tablespoon balsamic vinegar (optional)

Preparation

· Spread garlic and all vegetables in a large, lightly-oiled roasting pan.

· Sprinkle with rosemary, thyme, salt, and pepper.

· Stirring occasionally, roast vegetables in a pre-heated, 400-degree Fahrenheit oven for 45 minutes or until vegetables are tender and browned.

· Toss with basil or parsley to taste (at this point, the roasted veggies might be flavorful enough!)

· Add olive oil and vinegar if desired.

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