Page 14 - STRONG by Zumba Nutrition book_Neat

CHARGED UP CAPONATA
LUNCHES

Ingredients:
• 2 cups eggplant (diced)
• 2 teaspoons avocado oil
• 1 tablespoon raisins
• 1 tablespoon pine nuts or other chopped nut / seed
• 12 grape tomatoes (halved)
• ¼ of a medium onion (diced)
• 1 garlic clove (minced)
• ½ can chickpeas, drained and rinsed
• Option to add a trout filet here for more protein, if desired. If using, select 1 4-oz trout
filet, de-skinned and deboned. You’ll also need 2 extra teaspoons of avocado oil, some
salt, and some pepper.

Directions:
Dice the eggplant into 1-inch pieces and steam for about 7 minutes or until tender. Add
oil to the pan and cook the onion and garlic for 5 minutes, stirring continuously. If the
mixture is too dry, add water 1 tablespoon at a time to prevent scorching. Add the rest
of the ingredients to the pan and cook over medium-low heat for 10 minutes. Add salt
and pepper to taste. Top with chickpeas (you can heat briefly in a saucepan or microwave
to warm). If using fish, coat a separate pan with 1-2 teaspoons avocado oil and heat over
medium heat until glistening. Season fish on both sides with sea salt and pepper (~½ tsp
each). Cook filet in pan, about 3-5 minutes per side, until fish is opaque and flakes easily
with a fork. Serve over caponata.

PORTOBELLO TACOS

Ingredients:
• 1 Ezekiel Food for Life tortilla or 100% whole wheat tortilla
• 1 portobello sliced ¼ inch thick
• 2 tablespoons mashed avocado
• 3 tablespoons salsa (tomato salsa or green salsa)
• 1 cup spinach
• 2 teaspoons avocado oil
• 1 oz. queso fresco or feta cheese

Directions:
Sauté mushroom in oil over medium-high heat on each side for about 3-5 minutes or until
cooked through. Add salt and pepper to taste. Divide ingredients onto tortilla, sprinkle
with cheese, and enjoy.

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SYNC YOUR NUTRITION • STRONG by Zumba Nutrition Guide 13