yourhealthharmony

Nutrition for Body and Soul

Eggplant Rollatini…Yummmy

I LOVE EGGPLANT!  How about you!?  Here is a great Mediterranean/Italian Eggplant recipe that just looks amazing, don’t you think?

INGREDIENTS:

  • 2 large eggplants, sliced lengthwise
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1–1½ cups marinara sauce
  • 2 large eggs
  • 3 cups spinach
  • 1 package goat feta (4 ounces)
  • 1 teaspoon dried oregano
  • 1 teaspoon parsley
  • 1 teaspoon dried basil
  • 2 cups pecorino romano, grated
  • 1 cup raw sheep cheese, grated

DIRECTIONS:

  1. Preheat oven to 450 F.
  2. While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
  3. Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
  4. Bake for 12–15 minutes, remove and allow to cool.
  5. Reduce heat to 400 F.
  6. In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, ½ cup raw sheep cheese, salt and pepper, mixing until well combined.
  7. In a 9×13 baking dish, add ¾ cup marinara.
  8. Place ¼ cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer to baking dish, continuing until baking dish is full.
  9. Cover with remaining marinara and cheese.
  10. Bake for 25 minutes and allow to cool for 10 minutes before serving.

Enjoy!

 

Thank you Dr. Axe for this amazing recipe!

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Carrot Cake Truffles with Vanilla Bean Icing

vegan-carrot-cake-810x539

I’m not a huge sweets-eater….but I do love carrot cake!

These easy to make raw carrot cake truffles are vegan, gluten free, refined sugar free and most importantly delicious. Be sure to use gluten free oats if you don’t eat gluten. They are no bake and suitable for a raw food diet, maple syrup is heated but contains nutrients so is generally accepted as suitable for raw foodists. Full of healthy fats, fibre and protein – you can have your cake and eat it with this!

If you would rather have a carrot cake than truffles just press the base ingredient into a pan and top with the icing. It’s slightly quicker to make it as a cake. If you don’t have coconut cream you can replace with coconut oil but the icing will not be as firm. The chia seeds can be replaced with either flax seeds or more oats, they help set the cake / truffles.

Carrot Cake Truffles with Vanilla Bean Icing Recipe

  • Total time: 25m
  • Yield: 16 truffles
  • Calories: 120 cal

Ingredients

  • 2 cups / 100g grated Carrot
  • 1 cup / 150g Walnuts
  • 1 cup / 100g Dates
  • 3 tbsp Oats (use gluten free if your avoiding gluten)
  • 2 tbsp shredded Coconut
  • 1 tbsp Chia seeds
  • 1 tsp Cinnamon (or, 1 to 2 drops Cinnamon essential oil)
  • ½ tsp ground Ginger (or, 1 to 2 drops of Ginger essential oil)
  • ¼ tsp Nutmeg (or, 1 drop Nutmeg essential oil)

Icing

  • 1 cup / 150g Cashews
  • ½ cup / 120 ml Coconut cream
  • 3 tbsp Maple syrup
  • 1 tsp Vanilla
  • Lime juiced

How to make

  1. Put all of the base ingredients into a food processor and pulse blend until they are all combined.
  2. The mixture should be firm, if it’s not add some more oats.
  3. Either roll into balls for truffles and place on non stick sheets or push into a cake pan for one big carrot cake. Place in the freezer to chill while you make the icing.
  4. Melt the coconut cream as its solid at a room temperature. I melt it by placing in a bowl within a bowl of hot water.
  5. Place all of the icing ingredients into a blender with a few tablespoons of water. Blend until you get a smooth creamy icing.
  6. Hold the truffles on a fork over the icing and spoon on the cashew vanilla bean icing. Then sprinkle with cinnamon and put on a non stick sheet.
  7. For the cake just pour the icing on top and spread it out. Sprinkle with cinnamon / grated carrots / chopped nuts to garnish,
  8. Once the truffles / cake is made chill in the fridge for half an hour and they are ready to eat.
  9. They will last several days stored in the fridge.

Check out the video… https://youtu.be/PJPXC-YPLss

Thank you Nest & Glow for this recipe!

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roasted eggplant lasagna with thyme

A classic comfort dish takes a noodle-less twist using roasted eggplant and tomatoes as the base layers, then spiced with organic garlic powder and thyme. Complete with a quick homemade sauce, this vegetable version still has all the creamy cheesiness you love.

organic-roasted-eggplant-lasagna-recipe-with-thyme-540x54027

Doesn’t this look delish!!! Recipe courtesy of Simply Organic!

Ingredients

  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Coarse Sea Salt
  • 3/4 teaspoon Thyme Leaf
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Parsley Flakes
  • 1  Bay Leaf
  • pinch Crushed Red Pepper
  • 2 large eggplants, sliced lengthwise into 1/2-inch strips
  • 1/4 cup extra virgin olive oil
  • 1 pound ricotta
  • 2 eggs
  • 3/4 cup grated parmesan cheese, divided
  • 2 cups grated mozzarella cheese, divided
  • 2 large tomatoes, sliced into 1/4-inch rounds
  • 1/4 cup basil leaves, divided
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 28-ounce can whole peeled tomatoes
  • 1 teaspoon sugar
  • If you don’t have fresh organic or dried ingredients on hand  I love to use my essential oils  Thyme Essential Oil….  Sweet Basil Essential OilBlack Pepper Essential Oil

Directions

1. Preheat oven to 425 degrees. Line 2 baking sheets with aluminum foil and grease with cooking spray.

2. Arrange eggplant slices on baking sheets and brush with olive oil. Roast for 20 to 25 minutes, flipping halfway through. Remove from oven and set aside.

3. In a medium-size bowl, combine ricotta, eggs, 1/2 cup mozzarella, 1/2 cup parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon thyme and 1/4 teaspoon black pepper. Stir until well combined, then set aside.

4. To make the sauce, heat olive oil in a medium-size pot over medium heat. Add onions and sauté for about 3 minutes, until softened. Add garlic and cook for about 30 seconds, until fragrant.

5. Add remaining 1/2 teaspoon thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, parsley, bay leaf, red pepper flakes and tomato paste. Stir until well combined and let cook for 1 minute.

6. Using a sharp knife, break up tomatoes while still in can. Add to pot and break up further. Add sugar and stir to combine. Bring heat to a low simmer and cook down for 20 minutes, until thickened.

7. Taste and add additional salt, pepper, spices or sugar if desired. Turn off heat and set aside.

8. Adjust oven temperature to 375 degrees. Spoon a ladleful of sauce onto the bottom of a 9×13 baking dish. Place a layer of eggplant slices on top of the sauce, then a layer of tomato slices on top of the eggplant.

9. Dollop the ricotta mixture over the tomatoes and using a spatula, spread in an even layer. Sprinkle 1/4 cup mozzarella over the ricotta mixture, then 1 tablespoon basil.

10. Continue layering in the following order eggplant, tomatoes, sauce, ricotta, mozzarella, basil for 3 layers, reserving some basil for garnish. Once you lay the last row of eggplant slices, top only with sauce, remaining 3/4 cup mozzarella and remaining 1/4 cup parmesan.

11. Cover baking dish with loosely tented aluminum foil, place on baking sheet and bake for 30 minutes.

12. Remove foil and broil for 3 to 5 minutes, until golden brown and bubbly. Remove from oven, let rest for 15 minutes, then garnish with remaining basil and serve.

 

Thank you Simply Organic for the recipe!

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Personalized Egg Cups

There’s one for everyone!  Personalized!

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Skillet Chicken and Root Vegetable Potpie

Sometimes you just have to have a Pot Pie!

skillet-chicken-root-vegetable-pot-pie

Ingredients (Substitute where needed!)

  • 2 tablespoons olive oil, divided
  • 3 (6-oz.) skinless, boneless chicken breasts (Organic Free-Range)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 cups unsalted chicken stock (such as Swanson), divided (I use Trader Joe’s Organic, Free-Range chicken stock)
  • 2.8 ounces all-purpose flour (about 1/2 cup) (substitute oat, coconut, etc.. flour)
  • 1 1/2 cups chopped yellow onion
  • 1 cup diagonally cut carrot
  • 2 teaspoons minced garlic
  • 4 cups coarsely chopped turnip greens or kale (about 3 oz.)
  • 1 pound turnips, peeled and cut into 3/4-in. cubes (about 3 cups)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 (14.1-oz.) pkg. refrigerated piecrust
  • 1 large egg white, lightly beaten
  • How to Make It

    1. Heat 1 tablespoon oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side. Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.

    2. Preheat oven to 425°F.

    3. Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk. Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat.

    4. Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white. Bake at 425°F for 20 minutes. Cool 10 minutes.

      I always use organic ingredients!

      Thank you Cooking Light for this recipe!

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