Tip 9: Track your eating habits. Keep a notebook, journal or even a blog that of what you are eating, when you are eating, and why you are eating. Are you eating because you are hungry? Or is it emotional? Are you at the computer working? Or are you at the table? You will be amazed at what you learn.
Mediterranean Vegetable Bake
- 3 red onions, sliced
- ¼ cup olive oil
- 2 garlic cloves, peeled and crushed
- 1 eggplant, sliced
- 4 zucchinis, sliced
- 1 red pepper, seeded and cut into quarters
- 1 mozzarella cheese alternative (sliced or shredded)
- ¼ teaspoon oregano
- Handful of fresh chopped basil
Preheat oven to 350F.
Slice the eggplant, place in a bowl and generously sprinkle with salt. Set aside.
Heat the olive oil in a non-stick frying pan and gently sauté onions for approximately 5 minutes. Add the garlic and sauté a further 2 minutes. Stir in the oregano and mix through. Set aside.
Place the onion and garlic mixture into a non-stick baking try (include any oil too). Now rinse the eggplant and pat dry. Arrange the eggplant slices, zucchini, pepper and mozzarella cheese alternative over the onion mixture. Alternate for a colourful and interesting dish. Now season with a little pepper if desired and drizzle with a little olive oil. Place in the oven and bake for approximately 1 hour. Serve with fresh chopped basil sprinkled on top.
About the co-contributor:
I am LaTara Ham-Ying, your nature friendly scribe. I have always loved writing and I enjoy making words come to life. Over my 26 year writing journey I have developed curriculum, edited and published magazines and newsletters, taught creative writing courses, wrote a devotional for women, created compelling copy, gave words to a face, audio scripting, and more. As an expert in the field of natural health and living as well as vegan cooking and meal preparation, I have written articles, reports, and sales pages that encourage people to take action. My website is The Natural Writer