Ingredients (4 servings)

• 8 large eggs
• 1 teaspoon white vinegar
• 1 teaspoon salt, divided
• 2 bunches asparagus spears, trimmed (about 40)
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, chopped
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely chopped fresh parsley
• Freshly ground black pepper, to taste
• 4 tablespoons coarsely grated fresh Parmesan cheese, divided

Instructions

• Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.
• Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3-4 minutes or until crisp-tender. Remove asparagus with tongs and set aside.
• Dry the medium saucepan. Add olive oil and heat over medium heat. Add garlic and saute for about 1 minute. Turn off the heat, add lemon juice, parsley, remaining salt, and pepper; swirl the pan to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-oil sauce to coat.
• Slowly pour each egg into the boiling poaching water and cook for 2 minutes. Turn off the heat and remove pan from burner. Divide asparagus among 4 plates.
• Remove the eggs from water with a slotted spoon, one at a time, blotting bottom of the spoon on a towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving and sprinkle with remaining 2 tablespoons of Parmesan. Serve immediately.

Units per serving:

• Protein: 2.5 (count as high fat protein)
• Carbohydrate: 1

Nutrition facts per serving:

• 227 Calories (135 calories from fat)
• 15g Fat
• 18g Protein
• 5g Net Carbs

Ingredients (8 servings)

• 2 medium eggplants (about 1 pound each), cut into 1-inch cubes
• 2 large red or yellow bell peppers, de-seeded and cut into strips
• Cooking spray, preferably olive oil
• 1 tablespoon coarse salt, or more to taste
• Freshly ground black pepper to taste
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 can (15.5 ounces) chickpeas, drained and rinsed
• 1 cup (4 ounces) crumbled nonfat or low-fat feta cheese
• 1/4 cup chopped fresh mint leaves

Instructions

• Preheat oven to 475 degrees F. Divide cut eggplant and bell pepper between two rimmed baking sheets. Drizzle with oil spray, salt and ground black pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets.
• In a large bowl, whisk together lemon juice and 1 tablespoon olive oil. Add roasted vegetables, chickpeas, feta cheese, and chopped mint leaves; toss to combine. Add more salt and ground black pepper, if desired.
• Serve at room temperature over raw spinach.

Units per serving:

• Protein: 1
• Carbohydrates: 1.5*

Nutrition facts per serving:

• 133 Calories (45 calories from fat)
• 5g Fat
• 7g Protein
• 15g Net Carbs*

* Some of the carbs in legumes such as chickpeas are not absorbed by the body, yielding a very mild insulin response. The carb counting is adjusted accordingly.