Food For Thought: Healthy summertime recipes
Veronica Sterling's Eggplant
Serves 4-6 People
Asparagus - a Bunch
Red Onions -Medium
Slice Eggplant about half of an inch. Dip the eggplant in a mix of egg whites and yogurt. Coat the eggplant in bread crumbs or gluten-free crumbs. Cook eggplant in a skillet with virgin olive oil, medium flame.
Sauté spinach, sliced red onions, chopped asparagus and diced cherry tomatoes in olive oil, chopped garlic and a pinch of black pepper on a low flame Use plenty of spinach because it will shrink. Add low-fat cheese if desired.
Compliment it with cauliflower mash for a complete meatless Monday.
Mind Over Batter's Lemonade
Mind Over Batter's Ketchup