Lunch, dinner or a side

Serves 2


  • 2 tablespoons olive oil

  • 1 yellow onion, chopped or 2 tsp onion powder

  • 3 zucchini squash, halved lengthwise and chopped

  • 1 eggplant peeled, chopped  or 1 cup mushrooms

  • 5 garlic cloves, chopped or 3 tbsp  garlic powder

  • 4 large vine tomatoes, or 1 can whole tomatoes

  • Salt and pepper to taste 

  • Toppings:

  • 2 tbsp hemp seeds (protein)

  • 2 tbsp nutritional yeast   


  1. Heat 2 tbsp olive oil in a large soup pan over  low-medium heat, and add chopped onion and garlic.

  2. If using powders, add zucchini and eggplant (or mushrooms), and season with garlic and onion powder. Turn heat to low, stir  and cover. Cook for about 10 minutes

  3. Add tomatoes and combine well.

  4. Turn heat up to medium and continue cooking and stirring until the vegetables reach desired level of done-ness, for me this was another 7 minutes or so. (Don’t allow your veggies to get soggy)

  5. Add toppings and enjoy!


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 2975 Blackburn St., Dallas, Texas

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