Don't let the blueberries fool you…there's chocolate in this blog.

Posts tagged ‘gluten free’

Eggplant Parmesan (with Almond Flour)

Since my husband is away I figured I might as well make some dinners that he doesn’t like– one of them is anything eggplant.  I on the other hand LOVE it, but haven’t had it since removing flour from my diet.  That is until now, because almond flour is the *perfect* substitute, and in fact I’d even go as far as to say it tastes better!

Eggplant is super healthy.  Check it out!  It can be a bit bitter though, so I “sweat” mine before cooking it, which draws out some of the water as well as eliminating any potential bitterness.  All sweating means is sprinkling with salt and letting it sit for 30 mins. at room temperature.  I use sea salt, but regular salt will do.

1. Slice one large eggplant (peeled or unpeeled, depending on personal preference), and sprinkle with a small amount of salt. Set aside for 30 minutes.  

2. Preheat oven to 350 degrees. 

3.  Rinse the eggplant and pat dry with paper towels.  

4.  Beat one egg with a little bit of water.

5.  Dip eggplant in the egg mixture and dredge through almond flour.  I use Honeyville brand.

6. Heat 4 Tbsp. olive oil in a large skillet over medium-high heat.  Arrange eggplant and fry for 3-5 mins. on each side, until golden brown. Remove from pan and drain on paper towels.

7.  Cover the bottom of a baking pan with your favorite tomato sauce.  I use Wegmans Organic Chunky Marinara. (I used 8×8 for a small eggplant– for a big one, you may need a 9 x 13 baking pan) 

8.  Arrange eggplant in a single layer and top with a layer of marinara and shredded mozzarella.  I used this Italian Blend made by Organic Valley, which has four Italian cheeses in it– if you are using plain mozzarella, you may want to also add Parmesan cheese.  Add the rest of the eggplant and top with the rest of the sauce and cheese.  

9.  Bake for approx. 15 mins. or until the cheese is melted and bubbly.  

10.  Enjoy!

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Zucchini Pasta with Chunky Marinara and Sweet Italian Sausage

Have you ever felt sleepy after eating a big pasta dish? That’s your body reacting to the overload of carbohydrates and sugar it just ingested.  Pasta made from regular white flour and even whole wheat flour both have the same negative effect on your blood glucose levels, sending them skyrocketing only to have them crash a short time later (hence the need for a nap!).   A great way of getting a huge serving of healthy green veggies in with your dinner, this fresh zucchini “pasta” will have you fooled into thinking you’re eating the real thing, except instead of empty calories, each bite will be supplying you with loads of essential vitamins and nutrients.  Just check out the amazing nutrition profile of this delicious summer veggie.

The sweet Italian style chicken sausage gives the dish the perfect kick of flavor, and hearty fresh marinara blends the flavors together wonderfully.

Start with fresh organic zucchini and julienne it using a peeler like this one.  A regular vegetable peeler will work too if you want more fettuccine-like ribbon style pasta, but I will say this tool has become my favorite tool to use in the kitchen.  I think it’s definitely worth the purchase!

1. Heat a large skillet to medium high heat.  Pour in 2 Tbsp. olive oil.

2. Once oil is heated, add 2 tsp. minced garlic.  Saute garlic for approx. 1 minute. 

3. Add zucchini to pan and season with salt and pepper to taste.  Saute, tossing frequently for approx. 2-4 minutes, until softened but not mushy. It should have the consistency of al dente pasta. 

4. Remove from heat and drain excess water. 

5. Add another Tbsp. olive oil to the pan and brown your sausage.  I use Al Fresco Sweet Italian Chicken Sausage, but you can use whatever variety you want. 

 

6. Top with your favorite tomato sauce.  My current favorite is Wegmans Organic Chunky Marinara.  It has no sugar in it, and tastes fabulous!

6.  Toss in the browned chicken sausage, and sprinkle with a good Parmigiano-Reggiano cheese.

7. DIG IN!

Do you have inventive ways of using vegetables in your dinner recipes? I’d love to hear from you!

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