Healthy Recipes

Ratatouille
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Servings: 2
Ingredients and Preparation
Ingredients Measures
Olive oil 1 teaspoon + 1 ½ tablespoons
Small eggplant, peeled and diced into ½-inch pieces (about 3 cups) 1
Zucchini, diced into ½-inch pieces 1
Small white onion, sliced 1
Garlic cloves, minced 2
Red bell pepper, chopped 2 plum tomatoes, seeded and chopped 1
Dried oregano ½ teaspoon
Dried thyme ½ teaspoon
Salt ½ teaspoon
Freshly ground black pepper to taste
Fresh basil, chopped ¼ cup


Directions
  1. Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
  2. Reduce heat to medium, add 1 ½ tablespoons oil, stir in eggplant, and cook 7-9 minutes, until eggplant is softened. Stir in zucchini and red pepper, cover, and cook 7 minutes, stirring occasionally. Stir in tomatoes, oregano, and thyme, and cook 3 minutes.
  3. Season with salt and pepper, sprinkle with basil, and serve.

Exchanges
4 vegetables; 2.5 fats

Side Suggestions: Crusty Bread (Italian or French)


Nutrition Facts
Serving Size ½ of recipe
Calories 205
Total Fat 13 g
Saturated Fat 1 g
Sodium 597 mg
Total Carbohydrate 22 g
Dietary Fiber 7 g
Protein 4 g
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December 2014

Exercise during pregnancy has been associated with many benefits for mom and baby. This review supports the trend and finds that even one day of purposeful activity per week may reduce the need for cesarean birth.

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