Healthy Recipes

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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

  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.

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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Current Research From Top Journals

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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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