Yeah, I know it's been a while. And that clean eating thing? It went really well for about a month until a series of vacations and we kind of slipped back down the slippery slope. HOWEVER, summer is over, so here's hoping we get ourselves back together.
To start us off on the right foot, here is a recipe I absolutely love! I've made it many times and served it over rice, rice noodles, and with fish. It's pretty versatile. Hope you enjoy!
1 chopped red onion
or 2 chopped bell peppers (any color works!)
5 1/2 cups
diced peeled eggplant (about 1 pound)
1 or 2 small chopped squash (I use yellow squash or zucchini)
freshly ground black pepper
(14 1/2-ounce) can diced tomatoes, undrained ( I have also used 2 or 3 fresh tomatoes)
1/4 c. Balsamic Vinegar
Heat oil in a large nonstick saucepan over medium-high heat. Add onion
and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1
minute. Add the eggplant, squash, salt, black pepper, and vinegar. Sauté 3-5 mins until squash is cooked. Add tomatoes; stir to
combine. Cover, reduce heat, and simmer 5 minutes.
Source: Adapted from myrecipes.com
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