2 cups grated parmesan
5 eggs – for coating
2 eggs – for frying
garlic powder to taste
salt to taste
olive oil for frying (optional)
Preheat your pan or griddle, it must be hot or the cheese will stick. Slice the eggplant into 1/4″ or thinner slices. Crack five eggs into a bowl and beat. Put 2 cups of parmesan onto a plate and mix with the garlic powder. Dip each piece of eggplant into the egg mixture and dip into the parmesan cheese to coat on all sides. Fry on the griddle until the cheese coating turns golden brown and set aside.
I like to make the eggplant on a Sunday night so I can more quickly make these for lunch during the week. It stores fairly well uncovered in the fridge. I just crisp them up again when I make the eggs.
Fry the eggs sunny side up and salt to taste. Serve on top of one or two eggplant parmesan slices for a delicious gluten free and vegetarian version of steak and eggs. Enjoy!
1 cup goat milk
3 tablespoons organic pumpkin puree
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Organic palm sugar or stevia to taste (optional)
Fall is here! To celebrate, we have re-made a favorite autumn treat in a healthier and much more digestible fashion. Blend or whisk cream ingredients until the milk becomes frothy. Pour over your favorite organic coffee. Makes 2-4 servings depending on how much milk you prefer in your drink.
Strawberry Smoothie Blend:
2 cups organic strawberries
2 oz. chevre
1/4 cup goat milk
Mango Smoothie Blend:
2 organic mangos
1/4 cup goat milk
1/4 cup lemon juice
Wash the strawberries and mangos and slice into workable pieces. Place the mango slices into the food processor with 1/4 cup goat milk and 1/4 cup lemon juice. Process until smooth and set aside. Clean the processor before making the strawberry blend. Place the strawberries, chevre and goat milk into the processor and blend until smooth.
Once both of your smoothie blends have been made, you can begin to assemble the smoothie. Pour half of the mango mix into the bottom of your glass. Carefully spoon the strawberry blend on top of the mango layer, being careful to not let it fall below the surface. Spoon the other half of the mango on top of the strawberry layer in the same way to preserve the layered look.
This recipe makes 1-2 smoothies and can easily be doubled or tripled if you need more. If the layered look requires too much effort, feel free to blend them together. Enjoy!
1 lb butternut squash
3/4 cup gluten free flour
3 tbsp vanilla
1 tbsp honey
1 tbsp cinnamon
1 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
coconut oil for cooking
Optional: 2 tbsp amaranth
Puree the squash (pre-cooked) with all of the wet ingredients. Add the dry ingredients and mix well. Cook as you would for regular pancakes and enjoy!
5 large eggs
1 medium size tomato
1 green pepper
2 handfuls spinach
salt and pepper to taste
olive oil to coat pan
Start by heating your skillet and washing your vegetables thoroughly. Cut the tomato into slices, and the pepper into 1/2 inch strips. Crack the eggs into a bowl and beat to combine the yolks and egg whites. Coat the skillet with olive oil and place the spinach evenly across the bottom of the pan. Arrange the tomatoes and green pepper slices in an alternating pattern on top of the spinach. Pour the eggs on top of the vegetables so the liquid coats everything evenly. Season with salt and pepper. Cover the eggs until cooked through completely and serve with guacamole on top.
2 cups blueberries
2 cups coconut milk
1/4 cup lemon juice
4 packets stevia
Wash 2 cups of blueberries and place them in the blender along with 2 cups of coconut milk, 1/4 cup of lemon juice, the juice from 1 orange and 4 packets of stevia. Blend until smooth. Fill the blender to the top with ice and blend until the ice has been fully incorporated. Enjoy!
Vegan, Gluten Free Friendly
5 eggs, beaten
12 large portobello mushroom slices
1 package mixed mushrooms
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 tablespoon hot sauce (to taste)
Salt and pepper to taste
Organic pico de gallo salsa – optional
Olive oil for cooking
Rinse the peppers and mushrooms thoroughly. Coat a hot cast iron skillet with olive oil. First layer the Portobello mushrooms along the pan in even rows. Layer the other mushrooms around them evenly. Cook in place until the mushrooms become tender. Add diced peppers, hot sauce, salsa, salt and pepper. Cook for a few minutes until the peppers begin to soften. Add the eggs evenly over the mushrooms and peppers, season, and cover until the eggs have cooked. Cut into sections and serve upside down with the portobellos on top. Serves 4.
5 eggs (cage free preferred)
1 package mixed mushrooms
Green Onions – chopped
Salt to taste
Pepper to taste
Preheat oven to 350 and wash the mushrooms and onions. Place the mushrooms into the food processor with the 5 eggs, add salt and pepper to your taste. Blend until smooth and pour into cupcake molds (silicone works great for this purpose). Top with chopped green onions. Bake in oven until eggs are fully cooked.
These can be made in bulk and frozen for busy mornings or a quick lunch. If you want a bit of “cheese” flavor to spice these up, try sprinkling nutritional yeast over the tops. Valentina hot sauce would be a great addition as well if you like a bit of heat.
1 large red pepper
1 package mushrooms
4 large eggs (cage free preferred)
1 pinch salt
1 pinch black pepper
1 pinch garlic powder
olive oil (to coat pan)
Wash the red pepper and slice sideways into flower shaped pieces. Beat the eggs and season with salt, black pepper and garlic. Coat the frying pan with olive oil and fry the mushrooms first. Once the mushrooms have been cooked to your liking (I like mine to still have a bit of crunch to them), remove them to a separate container and recoat the pan.
Wait for the olive oil to sizzle, and add the red pepper pieces to the bottom of the pan. Carefully spoon in just enough egg to seal the bottom of each flower. Once the peppers have a “bottom”, you can fill them with egg to the top and place a lid over the pan until cooked through.
Once all of your red peppers have been filled, you can return some of the mushrooms to the pan to create a mushroom omelet with the left over egg, or you can refrigerate it for later.
Gluten Free, Dairy Free, Vegetarian
A perfect way to start the day!
As part of my New Years Resolution, I have decided to add juiced fruits and veggies into my diet. I realize that my decision to use a mix of frozen organic vegetables in place of all fresh vegetables might not be an optimum choice for everyone, but I personally prefer to use the frozen organics over fresh non-organics. I also blanched the kale. I cook any cruciferous or green leafy vegetables, because these contain goitrogens that are not great for the thyroid. Cooking helps eliminate most of these compounds. You can still juice cooked vegetables, just put them in the juicer with a few stalks of raw celery.
Also, although the juicer is easy to use, I know that adding anything extra to my morning routine realistically just isn’t going to happen. If I want to have juice to drink on my workweek mornings, they are going to need to be pre-made. I decided that since I was already juicing this weekend, I had all of my fresh veggies cleaned and ready to go and the juicer was already full of pulp I may as well just keep juicing.
I put the juice into small freezable containers (add a little space for the juice to grow as it freezes) and into the freezer they went. I will just transfer one to the refrigerator each night to thaw for the next morning. Done!
Once again, this might not be the “ideal” juicing practice to some. For me though, frozen vegetable juice is better than no juice at all. I saved all of the pulp from this batch of juice as well, and plan to use that to make a great pureed vegetable soup.