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!

Homemade Pumpkin Spice Latte

Homemade Pumpkin Spice LatteCream Ingredients:
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.

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.

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.

Eggplant Steak and Eggs

gluten free vegetarian steak and eggs1 large organic eggplant
1 1/2 cups gf sorghum flour
Himilayan salt to taste
Garlic powder to taste
Organic eggs
Organic olive oil or butter

 

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, fry as many eggs as you and your family members wish to eat. Serve the eggs between two slices of eggplant and enjoy!

Our gluten free and vegetarian version of steak and eggs. :)

Apricots With Clove Sauce

Apricots With Clove SauceIngredients:
2 organic apricots
2 oz. chevre
3 tbsp. goat milk
1 tbsp. palm sugar
1 pinch ground cloves

 

Wash and slice the apricots in half. Remove the pits and set aside. Place 2 oz of chevre into a small bowl with the goat milk, palm sugar and ground cloves. Mix until the chevre, palm sugar and cloves have all been incorporated smoothly. Spoon the sauce equally over the apricot slices and serve. That’s it, simple and delicious!

Caprese Style Tomato and Goat Cheese Salad

Goat Cheese Caprese SaladIngredients:
Organic Tomatoes
Organic Chevre
Organic Basil

 

 

Slice the tomatoes evenly and arrange on a platter. Mold the chevre into flat circular pieces and place on top of each tomato slice. If your chevre is too crumbly to cooperate, warming it slightly may make it more workable. Arrange basil leaves on the sides and/or between each tomato.

Tomato Hummus and Guacamole Stack

Tomato Hummus Guacamole StackIngredients:
4 tbsp hummus
2 tbsp guacamole
1 large organic tomato
Fresh organic greens

 

 

Slice the tomato and cut in half. Place two of the slices on a bed of greens and cover each layer with hummus or guacamole, alternating on each level. That’s it! I will post recipes for homemade hummus and guacamole in the upcoming weeks. :)

Blue Cheese and Onion Omelet

Blue Cheese and Onion Omelet Recipe5 eggs
1 cup onions
1/2 cup blue cheese
Olive oil for cooking
Salt and pepper to taste

 

 

Alright, I know – this isn’t paleo. I decided a few weeks ago to add a little dairy back into my diet and see what happens. So far I am doing ok with no problems, so that is a massively good thing being that I don’t eat meat and can’t eat gluten.

Heat your pan before adding olive oil and onions. Cook onions briefly until they start to turn transparent. Shape the onions into a square in the center of the pan. Crack 5 eggs directly on top of the onions and keep all the liquid tight to the onion square you created earlier. You could scramble the eggs if you prefer, but I thought they were more fun unscrambled. Space the eggs evenly over the onions and add salt and pepper to taste. Cover and cook the eggs thoroughly before adding the blue cheese on top. Cook the cheese just long enough for it to melt. Serves 4.

Caution: for those who are gluten free, make sure that the blue cheese you are using is indeed gluten free as some types aren’t.