Description

 To comply with Phase 4 please choose organic fruits and veggies

Eggplant skin contains 'nasunin,' a potent antioxidant and free radical scavenger that protects cell membranes from damage. Nasunin protects the lipids (fats) in brain cell membranes. 

The eggplant's sponge-like texture qualities allow it to easily take on flavorings. Cube, saute in garlic and toss with diced peppers, tomatoes and fresh pasta. Slice eggplant into rounds, layer in a baking dish with tomato sauce and fat free mozzarella cheese, then bake into eggplant parmesan. Half eggplant and roast until flesh is very soft and cooked, then puree with Greek yogurt, garlic and TCO and it becomes baba ganoush. Saute diced eggplant with chopped swiss chard and onions, then add vegetable mixture to beaten eggs and bake into a frittata. Eggplant will keep, dry and refrigerated, for one to two weeks. 

These are the vegetables that are the best for you.  They are high in fiber and low in calories.  These vegetables combined with category I proteins create a perfect meal for boosting your metabolic rate immediately and for continued boosted effects.  Continual consumption of category II vegetables is optimal for weight loss and maintained health.