Tonight I decided to make a quick but healthy meal for dinner as well as for several meals during the week.

I made eggplant and summer squash mozzarella and my well-loved salad.  The entire meal took me 30 minutes to prepare.

Laurie’s Salad

Ingredients:

Spinach and variety of greens

Red onions

Cherry tomatoes

Red, yellow, orange peppers

Cucumber

Sunflower seeds, pumpkin seeds, chia seeds (ground) and  Golgi berries

Strawberries and blueberries (optional)

Feta cheese

Olive Oil and Balsamic vinegar

Prepare by tossing all the ingredients together and drizzle with Olive oil and Balsamic vinegar

Make enough to last for several days. This makes a great lunch.  Do not add the dressing or cheese until ready to eat to keep from getting soggy. I look forward to this salad for lunch almost every
day.  It is very tasty and nutritious. This is always a hit when I serve to guests for dinner

Eggplant/ summer squash mozzarella

Ingredients:

1 eggplant and/or summer squash

Almond meal with salt, pepper, oregano,

thyme, cayenne pepper, garlic, rosemary added

3-4 pasture raised eggs beaten

2 Tablespoons coconut oil

Organic marinara sauce

Fresh mozzarella

Basil leaves

Prepare:

Heat the coconut oil in a pan on medium heat so as not to overheat the oil

Thinly slice the eggplant and/or squash and coat with egg and then cover with almond meal

Place the breaded squash/eggplant in the pan and cook until golden brown on both sides.

Remove and let cool

Turn oven onto broil

Place cooked squash/eggplant on glass pan or plate and top with marinara sauce and mozzarella and bake until melted and slightly brown. Remove and garnish with fresh basil leaves.

Make extra breaded eggplant and store in a pyrex dish in the refrigerator to grab and eat as a quick snack. It tastes good without the sauce as well.