Eggplant Pizza & Monday 21 Day Fix Recap

Happy Monday!

Here's a quick Monday check-in: pants are still looser. Pilates as an active recovery day yesterday felt more like an actual recovery day instead of another workout, which was glorious. I saw a bicep the other day. My shoulders are looking fantastic. The muffin top is shrinking, and last night I had a dream that I actually had a six-pack. I don't really, but it was nice to dream about what's possible!

Cardio Fix is on the roster for today's workout which is admittedly not my fave, and with a full day of work and a PTO meeting in the evening, it would be too easy to brush it off because: "I'm busy." "I'm tired." "It's too late." But I made the conscious decision to never miss a day, so after my meeting I will crank out that workout and get it behind me.

I got quite a bit of meal prep done for the week yesterday morning. Meal prep AND my workout all done before 10 AM on a Sunday. I feel like that's a new record.

I made these yummy eggplant pizzas and I'm so pumped I remembered to take pictures because I get to share this recipe with you today! This is a great low-carb option when you're craving pizza. I don't usually measure ingredients for this particular recipe; I just eyeball it so I know it will fit in with my container allotment for the day. Feel free to change it up to fit your needs.

This is a meat-free recipe, but you can totally add protein by pairing these pizzas up with a couple homemade turkey meatballs.

Eggplant Pizza
21 Day Fix Containers Represented: Green, Purple, Blue, 1 tsp.

1 eggplant, sliced into 1/4 inch slices
Olive oil, for drizzling
Spinach, wilted (I use a little Extra Virgin Olive Oil in a pan with minced garlic and it's delish!)
Tomato Sauce (make your own or buy in the store, but read the labels! Watch for extra added sugar and preservatives.)
Mozzarella Cheese
Seasonings (I used sea salt, pepper, garlic powder, onion powder, oregano, basil, crushed red pepper)

Preheat oven to 375 F.

1. Take your eggplant slices, lay them on a paper towel, sprinkle with salt, and let them sit on the paper towel for about 20 minutes. The salt will draw out excess moisture in the eggplant. After 20 minutes, wipe off the extra salt and transfer to a baking sheet.

2. Drizzle each slice of eggplant with a little olive oil, and sprinkle some sea salt and pepper over each slice. Sprinkle garlic powder and onion powder on each slice. Roast in the oven for about 20 minutes. Keep an eye on those slices. You don't want mushy eggplant!

3. Remove the eggplant from the oven. Top with your choice of toppings. I used some cooked spinach to add the extra veggie factor, then I top with sauce, basil, oregano, and crushed red pepper, and then with cheese.

Food blogger I am not. iPhone 5 photos will have to do.

4. Broil in your oven until cheese is melted and bubbly. This will only take a couple minutes, so watch out! I let mine go a little too long and well--my cheese came out a little well done.

This would be a great meal to incorporate into your meal plan for Meatless Mondays--or like I said above, any time you have a hankering for pizza, but not for the guilt.