Gluten Free and Low Carb Eggplant Parmesan

gluten free eggplant parmesanIngredients:
6 cups grated parmesan
4 cups pureed tomatoes
2 eggplants (organic)
5 eggs
Garlic powder to taste
Onion powder to taste
Black pepper to taste
Pink Himalayan salt to taste
Olive oil (for frying)

Preheat your griddle (it needs to be hot, or the cheese will stick) and preheat your oven to 400. Wash the eggplants and slice very thin. Beat the eggs and season with salt, pepper, garlic and onion. Place a few cups of parmesan cheese onto a plate, and coat the griddle with olive oil. Dip each piece of eggplant in the egg mixture and coat both sides with parmesan. Fry each piece of eggplant until the cheese coating on both sides is golden brown.

Arrange a layer of eggplant slices in a casserole dish. Cover with the pureed tomatoes and season the tomatoes with additional onion, garlic, salt and pepper. Add a layer of parmesan cheese and arrange the next layer of eggplant on top. Above the top layer of eggplant add a final layer of tomatoes. Season the tomatoes with additional onion, garlic, salt and pepper and add a very generous layer of parmesan cheese on the top.

Place the casserole dish in the oven, uncovered for 15-20 minutes. Serve with additional parmesan cheese and enjoy!

Gluten Free Low Carb Truffles

low carb trufflesIngredients:
4 oz chevre
4 tbsp flaxseed
1 tbsp cocoa powder
1 tbsp cinnamon
3 tbsp vanilla extract
3 packets stevia

Coating: 2 tbsp cocoa powder, 1 packet stevia

Mix the ingredients together evenly. Form into small balls and roll in the coating. You can store these in the refrigerator for 5 days or so, but keep them covered so they don’t dry out.

Note: be sure that the cocoa powder you buy is 100 percent pure cocoa and is gluten free.


Praline RecipeIngredients:
2 cups palm sugar
1 1/2 cups pecans
1 can sweetened condensed milk
2 sticks butter
1 tsp vanilla extract

Melt the butter in a sauce pan over low heat, add the sweetened condensed milk, vanilla and sugar. Stir continuously until the sugar dissolves. Add the pecans and stir to evenly incorporate. Drop the pralines by teaspoonful onto a parchment lined baking sheet and allow to cool.