Feeling Good!

It’s Wednesday, which means were halfway through the work week and 2 days closer to the weekend! For me, meal prepping is a great way to stay on track with healthy, flexible eating. I have been on a roll with finding some delicious recipes for lunch and dinner and I have to say, normally I stray and have a cheat meal a few days a week. However, this week I have realized that today is Wednesday, I have not had a cheat meal and I am NOT tempted to get something deliciously awful. Since I have been on a great track with healthy foods my stomach isn’t as upset, I haven’t really bloated and I feel great! My energy is high and I feel like I can do backflips throughout work and even after!

Here is the recipe for one of my meals this week!

Healthy eggplant parm with spaghetti squash

• 1 large eggplant (about 1 ½ pounds), sliced into ½-inch thick rounds (12 to 14 slices)
• 2 large eggs
• ⅔ cup plain panko bread crumbs
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• cooking oil spray
• 2 cups homemade tomato sauce (or Rao’s brand)
• 8 ounces fresh mozzarella cheese, sliced thinly into as many slices as your eggplant
• 1 cup fresh basil, finely chopped

1. Preheat the oven to 450 degrees F. In a medium bowl, beat the eggs. In another medium shallow bowl, combine the panko, oregano, basil, garlic powder, salt, and pepper.
2. Dip one slice of eggplant into the egg, coating both sides, and then press ONE side into the bread crumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices.
3. Spray the tops of the eggplant slices well with cooking oil and bake until the eggplant is soft and the crust is crispy, about 15 minutes. Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella. Return the pan to the oven and bake until the cheese is melted, 3 to 5 minutes.

Nutrition Information: Calories 398, Fat 24g, Carb 27g, Fiber 6g, Sugars 4g, Protein 18g

For the spaghetti squash if you have never cooked it before all I did was halve the squash and scoop out the middle. I then poured half a cup of water into a baking dish and put the squash face down into the water and in the oven at 400 degrees for 40 minutes. Afterwards I took a fork and scraped the sides! Super easy!

 

Enjoy!

Katie