I love summer! The pace of life gets a little slower and people seem to be in better moods. Ideally, there’s a vacation planned or at least a few days where you can get away from the daily grind and enjoy some rest and relaxation.
It’s also a perfect time to start eating better. For those of you who know me, you’ve already heard me stress that the best way to better health and weight loss is through slow gradual change of habits that aren’t serving you.
Summer is the best time to start adding delicious fruits and veggies into your diet. Forget about calorie counting for a minute and just focus on bringing into your home the fruits and vegetables that you like most. During the week Google a recipe that uses these foods and build a meal around them, or better yet use your imagination and your own culinary skill to create something unique.
Last week I was down in Rehoboth Beach, DE visiting my parents and my sister picked up a beautiful eggplant from a farm stand down the road. We tried to find a recipe so that we could make it for dinner but had no luck so we winged it and made the most delicious meal of stacked eggplant with tomato, basil and mozzarella cheese (see recipe below). We had a great time preparing it and an even better time eating it because it was not only delicious but it was low calorie and very nutritious.
It sounds simple but very often the most difficult challenges are overcome by making a series of small steps towards your ultimate goal. So go ahead pick up your favorite summer fruit or vegetable and get creative.
Let me know how it goes I’d love to hear from you.
Enjoy the rest of this special time of year!
Stacked Eggplant with tomato, basil and mozzarella cheese
1 medium to large eggplant
2 ripe large tomatoes
1 bunch of basil
1/2 cup of tomato sauce
1 cup of shredded mozzarella cheese
2 tbs of olive oil
Spread olive oil on a baking sheet. Slice the eggplant into 1/2 inch thick pieces, spread on the baking sheet. Bake for 10-15 minutes at 400. While the eggplant is baking, spread 1/4 cup of sauce on the bottom of a baking dish. Slice the tomato. After the eggplant has browned slightly remove from oven and let it cool. Then start to arrange stacks. Take 1 eggplant top with a slice of tomato, a basil leave some cheese and another slice of eggplant then top with a teaspoon of sauce. Once you’ve used all your slices put baking dish in oven, reduce heat to 350 and bake until cheese is melted.