“When one is active and into sports, it’s not
practical to overeat and be stuffed, so my low calorie diet is a good way to
feel energetic and go lighter on the joints. Most importantly though, I like to
eat lower on the food chain.” Michelle Perdue was born in the United States but she was raised in Buenos Aires, Argentina, where she attended High School and learned to speak her second language, Spanish. She moved back to the US to study Public Administration at San Diego State University, where she earned her bachelor’s degree. Currently she lives on the island of Oahu in Hawaii, and she works as an interpreter for the Honolulu Immigration Court.
Michelle loves staying active by combining her weekly exercise with nature: hiking, running and biking are her favorite workouts. Over the years, she has adopted many green habits in order to reduce her impact on the environment, for example, embracing a healthy balanced diet high in vegetables and low in animal products. On this page you will find some of her favorite recipes: Eggplant Parmesan a la Napolitana and vegan Carrot Cupcakes, made from the leftovers of homemade fresh carrot juice.
Michelle’s goal is to set up a vegetable and herb garden in the front of her house, so she can eat what she grows and reduce the overall waste involved in the process of growing, distributing and packaging of produce (pesticides, transportation fuel, plastic bags, etcetera). “I also plan to use my organic waste to fertilize my garden by composting,” she says.
To read more about Michelle’s green improvements and healthy lifestyle, and take a look at some of her most frequent hikes in Honolulu visit her profile on What About You? in the GSU’s Contact page.
Eggplant Parmesan a la Napolitana
Cooking time: 25 minutes. Serves 4
- 2 Eggplants
- 2 cups almond meal, cornmeal or breadcrumbs
- 1 cup dairy-free parmesan cheese
- olive oil (for brushing)
- 5 diced tomatoes
- 1 diced onion
- 4 diced garlic cloves
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp oregano
- 2 tsp thyme
- Vegan mozzarella cheese
Cook the diced tomatoes, onion, garlic and spices in a non-stick saucepan on medium heat for 20 minutes. Meanwhile, peel and slice eggplants in 1/2 inch slices and poke each slice throughout with a fork. In a medium bowl, pour some olive oil. Mix the almond meal, corn meal, or breadcrumbs with the parmesan cheese and pour onto a cookie sheet. Finally, brush each individual eggplant slice with the olive oil and then pass it through the breadcrumbs mix. In a frying pan on medium heat, warm some olive oil and fry the already breaded eggplant slices until edges are brown and crispy. Then flip over and fry the other side. Repeat process until all slices are fried, then set on plate with paper towels to soak excess oil. Serve two slices on a plate, add tomato sauce and top with vegan mozzarella cheese. Sprinkle with oregano and serve with green salad and red wine!
Carrot Cupcakes (from carrot juice left overs)
- 1 1/2 teaspoons baking powder
- 1/2 cup of pureed apple (red or green)
- 2 1/2 cups flour
- 3/4 cup of brown sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup canola oil
- ½ cup of diced pineapple or pear
- 3 cups of grated carrots and celery (what is left from juicing 4 carrots and a stalk of celery)
In a small bowl mix baking powder and pureed apple and set aside. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt. Add oil, carrots, diced pineapple or pear, and pureed apple-baking powder mix. Mix well. Finally, add flaked coconut, nuts, or raisins if desired. Scoop mixture into 24 cupcake liners and bake at 325 degrees Fahrenheit for 30
minutes or until toothpick comes out clean.