Eggplant Parmesan and Eggs

gluten free eggplant parmesanIngredients:
1 eggplant
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!

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.

Gluten Free Cornbread

Gluten Free Cornbread RecipeIngredients:
3c cornmeal
3c buttermilk
1c sorghum flour
4 eggs
1 1/2 sticks butter
3 tsp baking powder
2 tbsp palm sugar
1 tsp baking soda
1/2 tsp salt
Butter (for buttering pie tins)

Butter 2 nine inch pie tins and preheat the oven to 425. Mix all ingredients and pour into your pie tins. Bake at 425 for 30 minutes.

Cranberry Freeze

Cranberry FreezeIngredients:
4 cups ice
2 cups water
2 cups organic cranberries
1/4 cup lemon juice
3 tbsp organic palm sugar
Pinch of cayenne pepper

 

To embrace the final days of summer, we decided to indulge in one more frozen treat. Wash the cranberries and place them in a saucepan with 2 cups of water. Simmer until the berries start to break apart and allow to cool. Place the cooled berries in a blender with the ice, lemon juice, palm sugar and cayenne. Blend until all of the ice is completely crushed and enjoy.

Babaganoush

BabaganoushIngredients:
1 organic eggplant
2 cloves garlic
1 organic jalapeno pepper
1/4 cup tahini
1/4 cup organic lime juice
2 tbsp apple cider vinegar
2 tbsp organic olive oil
1 tsp dried mint
pinch himalayan salt
water as desired
peppers or chips for dipping

Wash and peel the eggplant, slice thinly and cook thoroughly on a baking sheet in a 350 degree oven. Once the eggplant has cooked, allow it to cool. Add all the ingredients to a food processor and blend, adding water until you reach the desired consistency (we chose to leave ours thicker). Season to taste. Serve with peppers or chips to dip.

Gluten Free Eggplant Parmesan

Gluten Free Eggplant ParmesanIngredients:
Organic eggplant
1 jar organic pasta sauce
1 1/2 cups gf sorghum flour
1/2 cup chevre
2-3 organic eggs
Himilayan salt to taste
Garlic powder to taste
Organic olive oil or butter

Since we have issues with cow milk in our household, this recipe uses goat cheese in place of the parmesan. You could use organic parmesan in place of the chevre if cow milk is not a problem for you.

Preheat a skillet while preparing the ingredients (a hot skillet is important so the coating does not stick). Wash, peel and slice the eggplant into thin slices. Whisk 2-3 eggs in one bowl, and mix the dry ingredients in a separate bowl. Dip the eggplant slices in the egg mixture and transfer to the dry ingredients bowl to coat thoroughly. Coat the skillet with olive oil or butter and cook the eggplant until the coating is golden on all sides.

Once you have cooked all the eggplant slices, pour a layer of pasta sauce into the bottom of a casserole dish and arrange the slices in a layer on top. Crumble chevre over the top of the eggplant and cover with another layer of sauce. Continue to arrange the remainder of the eggplant, chevre and sauce in layers. On top of the final layer of eggplant, cover with additional sauce and chevre. Place into a preheated 350 degree oven for 1/2 hour to warm the sauce and chevre. Serve warm and enjoy!

Gluten Free Garden Bread

Gluten Free Garden BreadIngredients:
4 cups organic arugula
2 cups organic roasted eggplant
2 cups organic ground flaxseed
1 cup organic spinach
1 large organic bell pepper
5 organic eggs
2 tbsp onion powder
1 tbsp minced garlic
1 tbsp finely chopped oregano
1 tbsp fresh thyme
1 tbsp baking powder
1 tbsp baking soda
1/4 tsp xanthan gum
Himalayan salt to taste
Olive oil or butter to coat loaf pans
Additional onion powder for topping

Place the arugula, spinach, eggplant, bell pepper and eggs into the food processor and blend until smooth. Add the onion powder, garlic, oregano, thyme, baking powder, baking soda, salt and xanthan gum, and pulse to incorporate evenly. Transfer to a bowl and mix with the flaxseed. Coat two loaf pans with olive oil or butter and line the bottom with parchment paper for an easier release. Pour even amounts of the batter into the two pans and place into a preheated 350 degree oven until completely cooked (toothpick test, browned crust on top and release from sides of pans). Allow to cool on a rack, slice and store in the refrigerator for up to a week or the freezer for a few months.

Sorghum and Quinoa Flours

Quinoa and Sorghum Flours

Since the beginning of this year I have been pulling things out of my diet one at a time for a few weeks and re-introducing them to see if they were causing a problem. Unfortunately rice turned out to be one of those things that my body can not deal with. While this discovery makes me want to cry (almost all gluten free goodies have rice in them), it does explain why even after eating things that were certified gluten free I didn’t feel well. I discovered two replacements for common gluten free flours that I am going to try in my diet. I have already broken into the sorghum flour and have been using that in my recipes with no negative reaction. Quinoa flour will be tested next. I suppose this discovery just serves to make me healthier!

Candied Ginger

Candied GingerIngredients:

Organic ginger root
Organic palm sugar
Organic coconut oil

 

 

I made a large batch of candied ginger to help me get through those inevitable times ahead when I get glutened or suffer from a tummy bug. Peel the ginger (use a spoon rather than a peeler) and slice into small chunks. Coat a hot skillet (it must be hot so things won’t stick) with coconut oil and add the ginger. Cover the ginger with a layer of the oil and spoon the organic palm sugar over the ginger, turning it until it is covered on all sides. Continue to cook the ginger until the sugar melts. Remove and transfer to a piece of parchment paper to harden. I have ours stored in the freezer until it is needed.