Eggplant Marinara

Easy and yummy!

*DAIRY-FREE RECIPE BELOW MAIN RECIPE

INGREDIENTS

        1 large eggplant (cut into 1/4-1/2 inch thick rounds)

        1 jar of your favorite marinara (about 20 ounces or 2 1/2 cups)

        1 bell pepper, diced

        4 roma tomatoes (2 diced, 2 sliced thinly)

        1 small onion, chopped

        4 to 6 large mushrooms, sliced

        1 tablespoon minced garlic

        1 cup ricotta cheese

        1/2 cup parmesan cheese

        Coconut oil to coat casserole dish

        Sprinkle of dried basil

INSTRUCTIONS

    1.    Preheat oven to 400F

    2.    Prepare eggplant: slice into 1/4-1/2 inch rounds and coat with salt, place in colander in sink for excess liquid to be pulled from the eggplant (about 30 minutes)

    3.    Get the rest of your veggies ready while it's draining, and when it's done, coat a large casserole dish (3 qt) with oil and make one layer of eggplant rounds

    4.    Atop the eggplant make a layer of mushroom slices and then spread 1 1/2 cups marinara over top

    5.    Toss together your peppers, diced tomatoes and onions and layer that mixture over the marinara

    6.    Another layer of eggplant rounds goes on next

    7.    Then mix the 1 remaining cup of marinara and with 1 cup of ricotta cheese and minced garlic and spread that mixture over the eggplant

    8.    Next up is a layer of tomato slices and it's finished off with a sprinkle of parmesan and dried basil

    9.    Bake uncovered at 400F for 35-45 minutes

Dairy-Free Eggplant Marinara

INGREDIENTS

        1 large eggplant (cut into 1/4-1/2 inch thick rounds)

        1 jar of your favorite marinara (about 20 ounces or 2 1/2 cups)

        1 bell pepper, diced

        4 roma tomatoes (2 diced, 2 sliced thinly)

        1 small onion, chopped

        4 to 6 large mushrooms, sliced

        1 tablespoon minced garlic

        1 cup cashew cream

        1 tablespoon almond flour/meal

        Coconut oil to coat casserole dish

        Sprinkle of dried basil

INSTRUCTIONS

    1.    Preheat oven to 400F

    2.    Prepare eggplant: slice into 1/4-1/2 inch rounds and coat with salt, place in colander in sink for excess liquid to be pulled from the eggplant (about 30 minutes)

    3.    Get the rest of your veggies ready while it's draining, and when it's done, coat a large casserole dish (3 qt) with oil and make one layer of eggplant rounds

    4.    Atop the eggplant make a layer of mushroom slices and then spread 1 1/2 cups marinara over top

    5.    Toss together your peppers, diced tomatoes and onions and layer that mixture over the marinara

    6.    Another layer of eggplant rounds goes on next

    7.    Next mix the 1 remaining cup of marinara and with 1 cup of cashew cream and minced garlic and spread that mixture over the eggplant

    8.    Next up is a layer of tomato slices and it's finished off with a sprinkle of almond flour and dried basil

    9.    Bake uncovered at 400F for 35-45 minutes

Balsamic Chicken & Eggplant

I'm a huge fan of one-pot meals. Who doesn't like simple? Just prep, dump and cook. And while prep might be simple, the flavors are not. The bite of balsamic with the sweetness of apples, peppers and hearty eggplant work so well together in this chicken dish.

* This involves marinating chicken, so keep that in mind the night before/morning of, depending on how long you prefer to marinate.

YIELD 4 servings

INGREDIENTS

        4 boneless chicken breasts

        1 eggplant, cubed (approx 4 cups)

        1 firm apple, diced (I use my favorite, pink lady, which has a nice balance of tart and sweet)

        1 bell pepper, chopped

        1 cup sliced carrots (approx 2 medium carrots, peeled)

        1/2 cup currants

        Salt to coat eggplant

        Coconut oil to coat casserole dish

        For marinade

        3/4 cup balsamic vinegar

        1/3 c water

        3 tablespoons honey

        1 teaspoon minced garlic

        1/2 teaspoon salt 

        1/4 teaspoon black pepper

INSTRUCTIONS

    1.    Preheat the oven to 350F

    2.    Combine the ingredients for marinade, place chicken in it and refrigerate ideally overnight, but at least an hour

    3.    Prepare eggplant: cube into bite-sized pieces and coat with salt, place in colander in sink for excess liquid to be pulled from the eggplant (about 30 minutes)

    4.    While the eggplant is sitting, prepare the rest of the vegetables and apple and lightly oil large casserole dish (3 qt)

    5.    Rinse eggplant and pat dry, pressing to soak up as much water as you can

    6.    Place chicken into oiled casserole dish and surround with chopped veggies and currants

    7.    Pour marinade over meat and vegetables and bake uncovered for 35-45 minutes (or until internal temp of meat reaches 165F)

Garlic Shrimp with Cashew Alfredo Sauce

Yummy, simple and satisfying!

YIELD 4 servings

INGREDIENTS

        20 ounces shrimp

        1 head broccoli, chopped

        2 tablespoons minced garlic

        3 to 4 cups cauliflower rice

        Coconut oil to coat pan

        Cashew Alfredo

        1 1/3 cups cashew cream

        1/3 cup water (add water to your desired consistency)

INSTRUCTIONS

    1.    Prepare cauliflower rice and set aside (To keep warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)

    2.    Sauté shrimp in a bit of coconut oil with garlic until pink, and set aside

    3.    In same pan, sauté broccoli until tender, adding more oil if necessary

    4.    Turn burner heat to low, thoroughly combine cashew cream with water and pour over broccoli in the pan to warm

    5.    Dish 3/4 - 1 cup cauliflower rice in each bowl, and top with broccoli alfredo and shrimp

Sesame Pork Fried Rice

Well hello there, simple and yummy meal! I love that this is yet another easy one-pot meal, that so conveniently uses up leftovers in a delicious way. Can't have too many of these in your repertoire!

* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos.

YIELD 4 servings

INGREDIENTS

        4 pork chops (about 16 ounces of pork), chopped into bite-sized pieces

        1/2 head broccoli, chopped

        2 scallions, finely chopped

        1 head of cauliflower for "rice"

        4 teaspoons sesame seeds & extra for garnish

        3 tablespoons chopped cilantro

        4 to 6 eggs

        Oil to coat skillet

        Red pepper flakes for garnish (optional)

        For Sauce

        1/4 cup Bragg's liquid aminos

        1/2 cup water

        4 teaspoons lime juice

        1 tablespoon minced garlic

        2 teaspoon ginger powder

        1/4 teaspoon cayenne pepper

INSTRUCTIONS

    1.    Rice cauliflower and mix sauce ingredients and set both aside (To keep cauliflower warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)

    2.    Coat skillet with oil, heat to medium and sauté broccoli until it begins to get tender

    3.    Then toss in pork pieces, scallions, cilantro, sesame seeds and cook until pork is cooked through - should only take a few minutes, so keep an eye on it

    4.    Pour sauce in and stir to coat ingredients

    5.    Whisk eggs in a mixing bowl, and with your spatula make an opening in the middle of your ingredients - pour eggs in and allow to cook completely

    6.    Then break them up and mix in with the rest of your dish

    7.    Garnish with sesame seeds and red pepper flakes and serve over cauliflower rice