Last week I began a Fat Shredder program that will continue for two weeks. It consist of eating a lean protein, vegetables and a fruit for breakfast and lunch, a lean protein and vegetables for dinner. My two snacks a day are TLS protein nutrition shakes ( 18g protein and 10g fiber).I am taking 3 accelerators to help with my belly fat,stress level and carb addiction. As always I include some type of fitness into my day even if I only have ten minutes. This program helps you to get back on track with a healthy daily routine while shedding body fat.
Some of my friends believe this food is DIET food. Not true! This is a healthy lifestyle change not a diet. Below is the recipe for baked eggplant parm that I always make. If you came to my house for dinner you would never think this was a DIET food. Remember I am not a chef and I do not like to measure food so I apologize if this recipe is not like as easy to follow as a cook book. lol Let me know how you like this recipe after you make it.
Wash the eggplant and slice in thick round pieces.
Place the eggplant onto a flat cookie sheet or cutting board. Shake a lot of salt over the eggplant ( this will take out any bitterness).
Cover the eggplant with a clean towel and place something heavy on top for about 30 minutes.
Rinse the eggplant to remove the excess salt and dry the pieces.
Choose your favorite red sauce ( I like Culinary Circle Arrabbiata from Acme) and pour some coating the bottom of a lasagna dish.
Place the eggplant on top of the sauce.
You will layer the eggplant, black beans (rinsed) , low fat cheese ( I like Sargento 4 cheese Mexican) and the sauce. Sometimes I will add baby spinach as well.
Bake at 350 for about 30 minutes covered with foil and another 15 minutes uncovered or until brown.
This is absolutely delicious! No oil, no bread crumbs just good healthy eating!
Make healthy choices today!