As many of you know, our trainer, nutritionist, yoga enthusiast, and blog writer Mary is currently expecting her third baby. Proud dad Carlos Mery and momma Mary are anxiously awaiting for baby Carlos this April, and to ensure baby develops as healthy as possible, Mary is careful to prepare herself meals that are nutritionally dense and chock full of the vitamins that baby needs. At 29 weeks pregnant, baby needs folic acid, vitamin c, iron, calcium, and lots of protein for his developing muscles and strong bones. This recipe is a spin off of Mary’s latest Fit Food Made Fun, Easy Roasted Eggplant, and whether you’re expecting a little one or you’re just looking for a delicious and low carb meal, try this recipe for a boost in these essentials vitamins.
Eggplant Pesto Slices
For the pesto:
1/2 cup of raw almonds
3 cloves of garlic
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
(Blend these ingredients on high in a food processor until broken down.)
3 cups of spinach leaves, washed
Juice from 1/2 a lemon
4 -6 tbsps of olive oil
(Continue blending in food processor. Gradually add in olive oil as machine blends to break down leaves.)
For the Eggplant:
Wash and slice 1 eggplant and lay on a baking sheet drizzled with olive oil. Season with salt and oregano if desired. Bake in oven at 400 degrees Fahrenheit for about 10 minutes.
Flip eggplant over and place 1 spoonful of pesto on each eggplant slice. Place one small, thin slice of skim
mozzarella cheese on each piece or sprinkle with Parmesan cheese. Return to oven and bake for an additional 7 - 10 minutes.
This recipe covers all of the requirements for the above mentioned vitamins. It’s low in fat, has virtually no carbohydrates, and it’s a fantastic option if you follow a vegetarian diet.
It’s fast, simple, and delicious! Hope you all enjoy; for more delicious recipes, follow us on Facebook and catch all of Personal 1 Fitness’ cooking videos, Fit Food Made Fun.