This piece was originally written for Health Alliance’s Blog and features information about Health Alliance’s products and services. Visit that site for more on my healthy journey and many more health and insurance subjects.
I love a good steak as much as the next meat-eater, but changing to a healthier diet has also meant eating more vegetables than meat. Sometimes, that also means it’s a great idea to try eating vegetarian meals.
Rally has a challenge for just this, called Meatless Days. They ask you to “Skip meat for a day and explore tasty vegetarian protein sources such as tofu, beans, lentils, quinoa, and nuts. It’s good for you, easier on the budget, and eco-friendly too.”
When I went on vacation to Nashville, I’d tried eggplant for the first time. We’d gotten a free appetizer that was eggplant marinated in tomato sauce and other goodness. It was incredibly delicious.
Ever since, I’ve been wanting to learn to cook eggplant myself. This week, inspired by the eggplant recipes I ran on social media earlier in the month, and trying an official meatless day, I made Eggplant Parmesan for the first time.