Tag Archives: eggplant

Gluten-Free Vegetarian Baked Ziti and Eggplant Garlic “Bread”

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And I’m back in the game for a BIG win!

The baby is 6 weeks old now and I’ve finally been making some appearances in the kitchen these past 2 weeks.  Mostly I’ve just been throwing simple things together for dinner in attempt to fill everyone’s bellies with something remotely healthy.  The other day I was walking through Costco, quickly checking items off my shopping list when inspiration stopped me in my tracks.  Ancient grain, gluten-free penne noodles.  Why, I cannot say.  I don’t even like noodles generally.  I did however used to LOVE my baked ziti recipe, which involved Italian sausage, ricotta, Parmesan and a WHOLE lot of mozzarella.  I haven’t eaten it in years.  I used to often make it with penne noodles because I could rarely find ziti.  So seeing the penne made me think of ziti, and that got me thinking about how I could come up with a yummy, healthier version.

That treasured flame I haven’t felt in almost a year was lit.  I spent the next few days mentally manifesting my creation… and it paid off, big time.  The whole family loved it, and that almost NEVER happens!  

Now, I made pasta to feed an army.  I used the entire Costco sized bag.  I regret that I didn’t even look to see how much that was.  I believe it was 6 cups, uncooked.  In the end it made 3 casseroles.  We ate 1 1/2 for dinner, my husband took the leftovers to work for lunch, and I put 1 in the freezer for a day in the future when we need a quick meal.  I love that kind of back up.  So, if you want to make less, reduce the recipe, but it does freeze well and is great to have on hand.

 

Gluten-Free Vegetarian Baked Ziti

1 Costco bag of Gluten-Free Ancient Grains Penne noodles

3 small or 2 large zucchini, sliced and quartered

About 2 cups crimini mushrooms, sliced

1 head of garlic, cloves peeled and sliced

A few tsp oil (olive or coconut)

2 jars marinara sauce (preferably organic)

4-6 oz soft goat cheese

1/2 (or more) tsp fennel seeds  (to give it that Italian sausage flavor)

About 7 oz goat mozzarella, grated

 

Preheat oven to 375.

Cook noodles according to package directions, rinse well, drain and set aside.  Place zucchini, mushrooms and garlic on a baking sheet and toss in oil.  Roast for about 20 minutes, until tender.  To the pot of noodles add roasted veggies, sauce, soft goat cheese and fennel seeds.  Mix well*.   Divide into 3 casserole dishes.  ~If you’re planning to freeze any, line the dish with plastic wrap, add the cooled pasta mixture, cover with plastic wrap and freeze.  When it is fully frozen you can remove it from the dish, wrap it in foil or wax freezer paper and store it in the freezer.  When you’re ready to eat it remove the wrap, put it back in the same dish you froze it in, let it thaw for several hours, top with grated mozzarella, and cook.~  To the one(s) you’re planning to cook now, top with grated goat mozzarella and cook until cheese is melted and bubbly, about 12 minutes.

 

*The soft goat cheese should melt if the noodles are still warm.  If you don’t want the cheese melted in you could also just crumble it on top once you get it into the casserole dishes.

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I have to apologize for this terrible photo. My camera isn’t the greatest and apparently neither is the lighting in my dining room.

Eggplant Garlic “Bread”

1 Eggplant

garlic powder

sea salt

Olive or coconut oil

 

Peel eggplant and slice into 1/2″ rounds.  Sprinkle with salt and let sit about 30 minutes.  Rinse well and pat dry.  Brush lightly with oil on both sides, sprinkle with garlic powder and sea salt, and place on baking try in the oven for about 20 minutes, flipping halfway through.  They are done when they are dry on the surface and beginning to turn golden brown.  

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New Eating Plan and Recipe for Grain, Nut & Soy Free Vegetarian Sausage Pizzas

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Lately, my body has been telling me it needs something different.  It’s taken a few weeks to conjure up some sort of idea what that might be, and also to process the coming change emotionally.   For several years I’d had severe hypoglycemia.  I’ve done many different things with my diet, but one of the most promising was Detox 4 Women by Natalia Rose.  I tried it several times, but I ended up very sick from it.  Then I was told about Dr. Doug Graham’s 80/10/10 Diet.  It resonated so well with me at the time I went overnight from a completely no carb/sugar diet to an almost entirely fruit diet.  I was afraid my blood sugar would spike out of control (I’d blackout many times from this in the past), but I was so sick I feared for my life either way.  From day 1 I had almost no low blood sugar!  I’ve been eating this diet since April, so almost 6 months now.  It’s been so good to me.  Recently though I’ve been gaining weight that won’t come off, just around my waist.  I’ve also not been sleeping at night, feeling foggy headed and fatigued during the day, and have had a lot of nausea after eating.  I know bodies, and all signs here point to 2 things.  1.  Candida.  2.  Awakened and not released waste.

I have learned some things over the past 6 months.  First, it was an overabundance of fat that was causing my blood sugar problems.  The trouble with this was I was eating a whole lot of fat (via coconut milk, goat cheese, avocado, over 100 grams a day) in attempt to balance my blood sugar.  I felt starving and faint all of the time on the Detox 4 Women plan.  I have learned that this plan is not meant to be high fat, but for me at the time there was no other way.  I have also learned that a high fruit diet, while ideal for humans, can wreak havoc in a body that hasn’t reached a high level of cleanliness.  Fruit awakens waste like no other, and for a person such as myself who cannot afford colonics, this is a big problem.  It was a great tool though in getting the blood sugar balanced, and I believe this was an answer to many prayers.

I decided to give Detox 4 Women another try.  There was a lot of anxiety toward this since my past experiences had been so negative.  Today was day one, and I’m happy to say it went MUCH better than I’d expected!  Normally, I’m a big overeater and food is pretty much an obsession, but today I listened to my body, and am so impressed with how little food it wanted.  I’d been feeling like the nausea after eating was my body telling me it wanted less food, a lighter load, and that very much proved to be true today.  I got up in the morning and waited until I wanted a little water.  I sipped water for an hour or so until I felt like I wanted juice, which I sipped on for a few more hours as opposed to dutifully guzzling like I normally would.  During this time I did an hour long workout.  At noon I took the kids to playgroup and brought a half batch of Pumpkin Pie in a Bowl Revisited along.  Oh, how I’ve missed this stuff!!  We were at playgroup for 2 ½ hours.  I came home and mixed up a little guacamole kind of magic and used it to dress a large salad.  This was at 3:15.  By this time I’d started to get a detox headache, which I really wasn’t expecting for a day or two.  It’s a good sign that the lightness is what I’ve been needing, assuming I can eliminate the toxins that are causing the headache.  For this I will be using aloe orally and wheat grass implants rectally, along with my usual daily enema.  For dinner I had another salad dressed with lemon juice, stevia and stone ground mustard, followed by the pizzas below.  Oh, I also had 1 square of Trader Joe’s dark chocolate after the lunch salad and about 5 cherry tomatoes out of my garden.  And while I was out there checking on my lettuce babies that I recently planted, I picked 3 large beets to bake for my lunch tomorrow.  I think the key to success here is preparation, always having *safe* food on hand.  Baked beets are perfect, GREAT for elimination, filling, sweet and satisfying, and contain no overt fats.  They’re also super yummy cold out of the fridge.

If I get hungry later (and I likely will) I will probably slice up a cucumber and sprinkle some sea salt and pepper on top, perhaps a little lemon juice as well.  I wish I were one of the lucky people who can eat more than a square of chocolate without going into caffeine overdrive and snack a few ounces in the evening, but I’m not and will have to be creative with my evening snack, which I tend to need to fall asleep and not wake up in the middle of the night ravished and with low blood sugar.

Today I have eaten a total of about 33 grams of fat, not bad!  I’m not an advocate of obsessing over numbers, but this is very much an experiment to see how my body responds to different things, so I like to have some numbers to go off of.

Note:  If you’re not into the veggie sausage you could omit that and just add the pizza seasoning from the recipe instead.  Olives, tomatoes, artichoke hearts, etc. would also be very yummy.

Vegetarian *Sausage* Pizza

~Grain, Nut & Soy Free~

Adapted from a recipe shared by Kandis on the forum at Detoxtheworld.com

 

Vegetable Sausage

1 cup carrot pulp (left over from juicing*)

1 small onion, chopped
2 cloves garlic, minced
1 Egg

Fresh sage (to taste, I used 1 leaf)

Fresh thyme (to taste, I used about 2 tsp)
1 TBS Pizza Seasoning (I added a little extra fennel seeds)
Organic Butter

Place onion, garlic and butter in sauce pan and sauté until tender.  Mix egg into carrot pulp, add to the pan along with remaining ingredients.  Cooked until lightly browned.

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Sausage beginning to cook

Vegetarian Sausage Eggplant Pizzas

Serves 4

2 eggplants (I used one white and one regular)

Sea salt

High quality organic pizza sauce (I use Muir Glen)

Vegetarian Sausage (recipe above)

Mozzarella Goat Cheese (about 3 oz)

Peel eggplant, slice into 1/2“ thick rounds.  Sprinkle both sides with salt and leave to sit 20-30 minutes (this step is optional).  In the meantime make veggie sausage.  Rinse eggplant, dry well and place on a baking sheet that has been very lightly greased with coconut oil, olive oil, or butter.  Bake at 350 for 10 minutes, flip, bake again for 10 minutes.  Remove from oven.  Top with pizza sauce, veggie sausage, and a small slice of goat cheese.  Bake for about 8 minutes, until cheese is golden and bubbly.  I like to put it under the broiler at the end for 2-3 minutes.

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Beets baking for tomorrow!
The rundown on what I ate today:
-water
-green juice (carrot, spinach, Romaine)
-1 glass stevia sweetened lemonade
-1/2 batch Pumpkin Pie in a Bowl
-large salad topped with 1/2 avocado, heaping TBS salsa, a little lime juice, dash of sea salt and garlic powder, and a few drops of stevia all mashed together and then smooshed all through the lettuce with my hands (wish I’d had some cilantro to add, going to pick some up tomorrow!)  Ripe tomatoes would have also been great, but I didn’t have enough in the garden and the store bought ones have no flavor
-a few cherry tomatoes from the garden
-large salad with lemon juice, stevia and stone ground mustard whisked together as dressing
-Vegetarian Eggplant Pizzas
-1 glass stevia sweetened lemonade
I may have some herbal tea (peppermint with chocolate stevia) for dessert or the sliced cucumbers I mentioned above.