Eggplant Parmesan (GF)
1/2 cup marinara sauce, divided
1/4 cup gluten free panko breadcrumbs (I use Ian’s)
1 tsp. Italian seasoning
1 1/2 tsp. canola oil
1 eggplant, cut into 1/2-inch-thick slices on the diagonal (I used chicken for Nick’s)
1 small egg, beaten
1/4 cup grated smoked mozzarella cheese, divided
2 tsp. grated Parmesan cheese, divided
1/4 tsp. dried basil
- Preheat oven to 350°F. Coat small baking dish with cooking spray, and spread with 2 Tbs. marinara sauce.
- Combine breadcrumbs and Italian seasoning in shallow bowl. Heat oil in nonstick skillet over medium-high heat. Dip eggplant slices in egg, then in panko mixture.
- Cook slices in single layer in oil 1 to 2 minutes per side, or until light brown.
- Place half of eggplant slices in single layer in prepared baking dish, and sprinkle with 2 Tbs. mozzarella and 1 tsp. Parmesan. Discard remaining egg and panko.
- Place remaining eggplant slices, remaining sauce, and remaining mozzarella and Parmesan over eggplant in dish. Sprinkle with dried basil. Bake 15 minutes, or until golden brown.
Veggie Burrito Bowl (GF)
3 cups brown rice
1 tbsp coconut oil
4 scallions, finely chopped
3 cloves garlic, minced
1 bell pepper (I used red)
12 cherry tomatoes, halved
1 tsp hot chili powder
1 1/2 tsp smoked paprika
1 can black beans, drained
1/4 cup cheddar cheese, grated
1 tbsp fresh cilantro, chopped
1 tsp plain greek yogurt if desired
- Cook the brown rice according to the instructions on the packet. I use the microwaveable organic brown rice packets from Trader Joe’s - HUGE time saver.
- Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste.
- When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water.
- When the mixture is hot and well combined, serve topped with the grated cheese and fresh cilantro. I topped Nick’s with some slow-cooked pulled pork that I made over the weekend. :)
Parsley, Mint & Cherry Tomato Salad (V)(GF)
- 1 large bunch flat-leaf parsley
- 1 large bunch mint
- 1 quart cherry tomatoes
- 1 small shallot, finely chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.
- Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.
Zucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand
- To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
- When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
- Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
- I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! :)
Garden Vegetable Frittata (GF)
- 4-6 tablespoons of coconut oil
- 1-2 cups of vegetables (I used a combo of zucchini, asparagus and tomatoes)
- 1/2 onion diced
- 1-2 garlic cloves minced
- fresh herbs and spices of your choice (I just used dried thyme and turmeric)
- 6 eggs
- Salt and pepper to taste
- Preheat oven to 400 degrees. Meanwhile in a cast-iron skillet, saute the onion and garlic in a tablespoon of coconut oil over medium heat. After about 3 minutes add the remaining oil and your choice of vegetables. Start with the denser vegetables like then add in the other veggies, except the tomatoes. Saute the vegetables over medium heat for about 5 minutes (I like mine still crisp). Season the vegetables with salt and herbs.
- Whisk the eggs together then pour the eggs over the vegetables, making sure they spread evenly over the veggies.
- Scatter tomatoes over the top of the egg and veggie mixture.
- Now place the saute pan in the oven and bake for 8-10 minutes or you can continue to cook over the stove on medium low for 15-20 minutes.
- Top the frittata with anything you want! I like using hot sauce. ;)
Kitchen Sink Scramble (GF)
- 4 organic eggs, lightly beaten
- ½ cup orange bell pepper, chopped
- ½ cup zucchini, chopped
- ¼ cup green onions, chooped
- ¼ cup water (or milk)
- ½ teaspoon smoked salt
- ½ teaspoon black pepper
- 1 small tomato, chopped
- 2 tablespoon coconut oil
- In a small bowl, combine the eggs, bell pepper, water, onions, zucchini, salt and pepper.
- Pour into a skillet lightly greased with coconut oil. Cook and stir over medium heat until eggs are nearly set.
- Add the tomato; cook and stir until eggs are completely set.