|Whole tomatoes||1 can (28 ounces)|
|Onion, sliced||1 medium|
|Fresh green beans, sliced||½ pound|
|Fresh okra, cut into ½ inch pieces||½ pound|
|Green pepper, finely chopped||¾ cup|
|Lemon juice||2 tablespoons|
|Fresh basil, chopped||1 teaspoon|
|Fresh oregano leaves, chopped||1½ teaspoons|
|Zucchini (7-inch long), cut into 1 inch cubes||3 medium|
|Eggplant, pared and cut into 1 inch cubes||1 medium|
|Grated parmesan cheese||2 tablespoons|
- Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325ºF for 15 minutes.
- Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
- Sprinkle top with parmesan cheese just before serving.
|Serving Size||½ cup|
|less than 1 g|
|Saturated Fat||less than 1 g|
|less than 1 mg|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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