If you’re looking for a tasty fancy vegetable recipe to make then this is the one for you! The crunchy crust proves to be the perfect combination to the roasted eggplant and the broiled parmesan packs a flavor punch that hits all the high notes when combined with the tomato sauce. Make this a staple in your rotation starting today!
Cut 2 eggplant into 1/2 inch slices and spread out on a baking sheet. Sprinkle salt on both sides of each round and let sit for 20 minutes to draw out the bitter moisture.
While eggplant are sitting combine 1 can of tomato sauce, 1 can of diced tomatoes, 1/4 c dried oregano, 1/4 c dried thyme, 1 T garlic powder, 1/2 T onion powder, salt and pepper in a large pot on medium high heat and stir to combine.
While that is simmering and your eggplant are still sweating, setup your dredging stations: one with flour, one with eggs, and one with a 1:1 mixture of panko and Italian breadcrumbs spiced up with a little garlic powder.
By now your eggplant should be done. Rinse off the salt/liquid from both sides and dry. Send each eggplant round through the dredging stations (flour first, eggs second, then breadcrumbs last), then lay out on a baking sheet. Bake a 425 F for 10 min on each side.
While eggplant rounds are baking top off your tomato sauce with a dash of heavy cream (substitute cashew cream if dairy free). Optional step: puree with an immersion blender.
Once eggplant are done baking spoon tomato sauce on top of each one, then top each round with a little mound of grated parmesan cheese (substitute nutritional yeast if dairy free and skip the broil). Broil til brown.
Served great with steamed broccoli, sautéed zucchini noodles, or sautéed asparagus.
Looking for a great tasting meals hat’s also high in protein, quick to whip up, and can be made ahead in batches for an easy weeknight meal? Then these Asian Chicken Lettuce Wraps are one to add to the books! Here’s the how-to:
- 2 pounds ground chicken
- 1 T minced garlic (about 4 cloves)
- 1 onion, diced
- 4 T soy sauce
- 3 T water
- 2 T fresh grated ginger
- 1 t chili pepper flakes
- 2 8-oz cans water chestnuts, drained and diced
- 2 T rice wine vinegar
- 1/3 c hoisin sauce
- 2 scallions, thin sliced
- 1-2 heads of lettuce leaves
- ponzu sauce, optional
In a large saute pan heat olive oil on med-high and stir fry ground chick until browned. Break chicken up into small pieces with a wood spatula, scraping pan bits as you go. Drain fat as needed. Add in everything else but scallions, water chestnuts and lettuce, and cook about 5 minutes. Add in chestnuts and scallions then cook for 1-2 minutes. Serve in lettuce cups and top with ponzu sauce if desired.
Make-ahead meals can be a game-changer when it comes to trying to eat nutritious, delicious food. These Mexican rice bowls will make your life so much easier while also sparking your taste buds just right! Go ahead- make a double batch and put the extras in the fridge or even the freezer. When you’re ready to eat, just reheat and top with the red, white and green flag that is salsa, sour cream and guacamole (and hot sauce if you fancy it) then sit back and savor every bite!
- 1T olive oil
- 1/2 yellow onion, diced
- 2T minced garlic
- 2T cumin powder
- 2T dried oregano
- 2t salt
- 2 cans black beans, rinsed and drained
- 3 c cooked rice
- 1/2 c shredded Mexican-Blend cheese
- 2c shredded meat of choice (chicken or beef work great, or leave out for vegetarian)
- sour cream or greek yogurt, salsa, and guacamole to garnish
- tortilla chips
In a pot prepare rice. While the rice is simmering, add olive oil, onion, and garlic to a saute pan on medium heat and cook for 5-7 minutes. Add everything but garnishes and chips and cook for a few minutes til heated through. Serve over rice then top with sour cream or greek yogurt, salsa, and guacamole, if desired. Portion out into individual containers for week’s meals, or store in the freezer for later. Great served with chips to add a nice crunch!
Mornings can be a rush for time and energy, and fitting in a solid breakfast can be tough to do if you’re not prepared. Cheat the system and make this delicious breakfast casserole, stuffed with your favorite omelette add-ins, ahead of time so all you have to do is reheat and eat!
- 12 eggs
- 1 1/2 c milk
- 1 t salt
- 12 oz cooked breakfast meat of your choice (optional)
- 1 1/2 c shredded cheddar
- 1/2 finely chopped yellow onion
- 1/2c-1c of your favorite vegetable omelette add-ins e.g. mushrooms, tomatoes, bell peppers, asparagus tips, etc.
1. Preheat oven to 375F.
2. Whisk the eggs and salt, then add in the milk.
3. Add in all other ingredients, then pour into prepared 9×13 baking dish.
4. Bake ~50-60 minutes, or until eggs are set.
5. Serve, then store extra in the fridge for busy mornings or it the freezer for later.
Here’s another quick and easy vegetable recipe to add to your recipe book that will help you stack the deck towards eating more nutritious food. This tasty side is a staple at Sunday dinners with our family, and makes it incredibly easy to get more vegetables in the kids. Give it a go, and it will quickly become one for your family, too!
- carrots, diced
- EVOO (extra virgin olive oil), enough to coat
- salt and pepper
- feta, as little or as much as you want
- Preheat oven to 425F.
- Dice carrots, then toss in EVOO and sprinkle with salt and pepper.
- Spread on a baking pan, but be sure not to crowd or you’ll end up steaming them instead of roasting them.
- Roast for about 15-20 min, then turn and roast for about 5-10 min more.
- Remove from the oven and put into a serving dish, then toss with feta.
Double the recipe and eat again later!
Time Saving Tip:
Chop extra carrots and toss them in a freezer bag for later to cut prep time in half! #batchcooking
If you’re at all like me and love chocolate, you should give yourself a “gimmie” with these easy and delicious, decadent and gooey vegan gluten-free brownies. They come together in minutes and will totally satisfy any sweet tooth you may have. They’re rich and decadent, so savor each bite and enjoy the flavors to their full potential!
Recipe modified from http://beamingbaker.com
- 1/4 c almond butter
- 1/2 c coconut sugar
- 1/3 c pure maple syrup
- 1/4 c + 2 T melted coconut oil
- 3/4 c unsweetened cocoa powder
- 1 t pure vanilla extract
- 1/4 t salt
- 2 flax eggs (2 T ground flax + 6 T water, stir, let sit till gelatinous)
- 1/4 c + 2 T paleo baking flour (I use an almond/oat blend)
- 1/2 c vegan chocolate chips
- Preheat oven to 325F, then line a 9″ round pie dish (you can also use an 8×8 square baking pan, but I like the pizza pie shape, personally).
- Combine almond butter, coconut oil, maple syrup, and coconut sugar until all combined.
- Add cocoa powder in 3 installments, mixing each time until shiny, then mix in vanilla and salt.
- Add flax eggs and finally flour, then fold in chocolate chips.
- Bake about 30 minutes, then slice and slowly savor every little bite!
Double the recipe and freeze the extras for later!