Food For Thought: Healthy summertime recipes

Veronica Sterling's Eggplant

Serves 4-6 People

Large Eggplant

Egg Whites

Greek Yogurt

Bread Crumbs

Olive Oil

Black Pepper

Baby Spinach

Cherry Tomatoes

Asparagus - a Bunch

Red Onions -Medium

Chopped Garlic
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