Day 3 of The 3-Day Healthy Body Challenge. The challenge is to perform short, calorie-blasting workouts for 3 days along with preparing, at least, one healthy, home-cooked meal for each of those days. The key is to prepare and plan ahead for your workouts as well as your meals. You can find healthy meal ideas under Eat This Today on the site menu. Please share your comments and let me know how you did. I would appreciate any suggestions you may have for future challenges. Please COMMENT, LIKE and FOLLOW if you enjoy the contents of my site. Don’t forget to check out my Instagram @fitlinda_ and Twitter @FitlindaLinda.
Here is the link to my YouTube workout video for The FITLINDA 3-Day Healthy Body Challenge for Day 3: https://www.youtube.com/watch?v=kuc8yaNwQHk.
One suggestion for Day 3’s home-cooked meal would be:
Roasted Eggplant Margarita
Active time: 15 minutes
Total time: 30 minutes
Ingredients: 4-5 small eggplants sliced into 1/2 inch slices seasoned on both sides with salt and black pepper (s&p) to taste, 20 oz. cherry tomatoes cut in half and seasoned with s&p, 12-15 oz. fresh mozzarella slices (pre-sliced is perfectly sized for so many recipes and eliminates messes), fresh herbs such as basil or parsley (keep these plants as a staple in your kitchen as they add so much to the simplest recipes at little expense), cooking spray and 1-2 tsp EVOO (purchase the best within your budget as it makes a huge difference in taste).
Step 1: Preheat oven to 325 degrees. Lightly coat two baking sheets with cooking spray or EVOO. Spread seasoned eggplant on baking sheet evenly and bake for 12 minutes or until browned, turning over halfway through cooking time. Remove sheets from oven.
Step 2: Lightly coat a large pan with EVOO. Add seasoned tomatoes cut side down, preferably. Bake for about 8 minutes at 325 degrees or until they are softened entirely and some of the juices begin to absorb. Remove pan from oven. This can also be done on stovetop over medium flame.
Step 3: Top each eggplant round with about 3 tomato halves and 3/4 to 1 full slice of mozzarella (usually about 1/4 inch thick for pre-sliced variety). Return baking sheets to oven and cook for 5-6 minutes more or until cheese melts. Remove from oven and add fresh herbs. Transfer eggplant, one round at a time, to a serving dish and layer with three additional rounds. Repeat the process for the remaining eggplant. Serve as an entree with salad or as a side dish with meat or fish.
Tip: Use any leftover eggplant to create personal gourmet pizzas for the following night with precooked dough, pita or NAAN bread.