Updated: Jan 25, 2021
You’ve worked hard this Ramadan. Allow yourself to enjoy a hearty breakfast with family and friends – even if it’s on video call! Forgive yourself for any unhealthy choices you made; what matters is that you pick yourself up and remember that you’re seeking a balanced lifestyle and not a race.
Change one thing at a time, don’t feel pressured to have a brand new lifestyle overnight. Try to adopt one new habit at a time.
Don’t skip meals.
Even if you decide to incorporate intermittent fasting to your regular routine, try to eat 3 meals a day with the right nutrients. For a more personalized meal plan, and a body analysis, call our nutritionist to help you decide on your caloric intake.
Probiotic filled food will help take care of your gut health, make you feel less bloated and lighter. Foods like buttermilk, yogurt, pickles and any other fermented foods like miso or Kimchi.
Get a blood test.
Get a blood test. We recommend testing for vitamin D, B12, B9, and iron so you can better cope with any irritability, difficulty concentrating or to simply improve your overall immunity. You can get a blood test, from the comfort of your couch, today, by setting an appointment for our nurse to visit you.
2 medium eggplants
Olive oil to brush
3 garlic cloves, crushed
1/3 cup chopped parsley
1 tablespoon paprika
3/4 teaspoon cumin
Chilli flakes to taste
1/2 white onion, finely chopped
1/2 box of cherry tomatoes
1 can of whole tomatoes crushed
1 tablespoon brown sugar
2 tablespoon lemon juice + zest
Feta / Olives
Feta, olives to serve
Salt and Pepper
Mint, parsley, green zaatar, cilantro, roughly chopped to serve
Preheat the oven to 180°C. Line the baking tray with baking paper.
Slice the eggplant into 1cm thick rounds. Brush each side with olive oil placed in a single layer on the baking tray. Bake on both sides till golden.
Cut cherry tomatoes in half. Mix with olive oil, salt & pepper and bake on parchment paper with eggplants till browned.
Meanwhile, combine the garlic, parsley, paprika, cumin and chilli in a medium bowl.
Chop eggplant into smaller pieces (usually quarters works well) and combine with spice mix and grilled tomatoes.
In a large fry pan or cast-iron pan (something you would like to serve in) add a tablespoon of olive oil and the chopped onion, sautee for 3-4 minutes over low heat. Add the crushed tomatoes and simmer for 5 mins.
Add the eggplant mixture to the tomatoes in the pan. Stir to combine, and bring to a simmer.
Add the brown sugar, lemon juice.
Form small hollows in the mixture using a spoon, crack an egg into each. Scatter with crumbled feta and olives. Cover with a lid and cook for 5-7 minutes, or until the eggs are cooked to your liking. Keep an eye out – the eggs cook quickly.
Season with sea salt, pepper, and lemon zest. Top with roughly chopped herbs you have on hand. Serve with crusty bread or soft pita and olive oil.