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 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.

Modified Pad Thai – Vegetarian, Gluten Free and Low Carb

gluten free pad thaiIngredients:

2 cups rinsed sauerkraut 
(reserve 1/4 cup for garnish)
3/4 cup chopped green onion
(reserve 1/4 cup for garnish)
2 eggs (free range preferred)
Juice from 1 lime
4 tbsp olive oil
2 tbsp tahini
2 tbsp crushed brazil nuts
3/4-1 tbsp stevia (pure)
1 tbsp apple cider vinegar
1 tbsp gluten free soy sauce
1 tsp chopped garlic
.5 tsp red chili powder

Ok, so it isn’t really Pad Thai… but it IS a healthier vegetarian, gluten free, and low carb (almost Paleo) Pad Thai inspired dish that just might take care of a few cravings. I have been craving this monster for weeks, so in my desperation I figured it out. I hope you like it as much as I did! This makes 2 bowls full, so you can share it with a friend.

Coat your frying pan or wok with olive oil. Add the green onion (reserve 1/4 cup to use later), tahini, apple cider vinegar, soy sauce, chili powder and garlic to the pan. Allow the garlic to fry for a minute or so before adding in the stevia (you can substitute an equal amount of palm sugar if you prefer.). Add 1 3/4 cups of rinsed, drained raw sauerkraut (see our Homemade Sauerkraut Recipe so you can make your own) and reserve 1/4 cup to add in raw at the end for a little crunch. Along with the sauerkraut, crack two eggs into the pan and mix lightly with the kraut so you allow pieces of both the egg and white to fry separately in the pan, breaking it up into chunks once it has started to cook. Cook thoroughly, sprinkling with the juice of one lime at the end. Plate and garnish with your reserved raw sauerkraut, chopped green onions and crushed brazil nuts before serving.

Note: make sure you use the GLUTEN FREE version of soy sauce, traditional soy sauce is not gluten free.

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