Vegan Italian Eggplant Layer

I once again looked into my fridge and found something that I needed to use in a pinch...eggplant! I began to think of ways I could use this crazy blackish purple thing and I also saw I had zucchini and mushrooms. That's when I decided to make a lasagna type dish and make a bean paste for the protein to replace the meat. Genius!

Here is the recipe for this easy and amazing dish:

Ingredients:

2 medium eggplants

1 large zucchini

2-3 cups chopped mushrooms of choice

Sauce:

1/2 small onion

2 cloves garlic

1 15 ounce can diced tomatoes lowest sodium

1 tsp oregano

1 tsp basil

1/4 tsp black pepper

1/2 tsp salt

Bean Filling:

1 15 ounce can great northern white beans, rinsed and drained

1 Tbsp nutritional yeast

1 tsp basil

1/2 tsp oregano

1/8 tsp cayenne

1/2 tsp salt

1-2 cups leaf spinach

Directions:

Peel the eggplants and cut into 1/4 inch slices. Pre-cook the slices until they are partially dehydrated: in the oven, place on a parchment paper lined baking sheet at 450 degrees until slices are shriveled but not brown or crispy

Slice the zucchini and mushrooms

While the eggplant is cooking prepare the sauce:

Saute the onion in a skilet until softened. Add the garlic and cook for another minute. Set aside

Put the tomatoes, onion blend and all sauce ingredients into the blender and blend until smooth. Set aside

Now place all of the bean filling ingredients into a food processor and process until smooth. 

Remove the eggplant immediately and place on a plate.   

Final cooking instructions:

Choose a glass casserole dish 11x7 or larger and grease with coconut oil or other non stick spray. Put a thin layer of sauce on the bottom, just enough to cover the bottom. 

Arrange 1/3 of the eggplant slices over the sauce. Spread 1/2 the bean filling over the eggplant and half of the zucchini and mushrooms over the filling. Drizzle lightly with sauce. Repeat with eggplant, filling, vegetable and sauce. Place the final layer of eggplant on top and pour the remaining sauce evenly to cover the eggplant. 

Bake uncovered for about 30 minutes.  Check to make sure the zucchini is soft and the sauce is thickened. Remove and allow to cool. Sprinkle with chopped parsley or vegan cheese if desired. 

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"Your life does not get better by chance, it gets better by change."

Vegan Coconut Curry Lentil Stew

Ahhhh, this one is a favorite for sure! I had some lentils and coconut milk in my cupboard so I had an idea! This stew literally takes about 8 minutes to throw together and it is a keeper for the winter forever!

Ingredients:

1 tbsp. coconut oil
1 large onion, chopped
2 cloves chopped garlic
2 medium carrots sliced diagonally
4 medium red potatoes, skin on, cubed
2 tbsp curry powder
1/4 tsp cayenne pepper (optional for heat)
4 cups vegetable broth (organic, low sodium)
1 can organic light coconut milk
1.5 cups lentils (dry)
2-3 cups chopped kale or spinach
salt and pepper to taste
Garnish: fresh chopped cilantro and/or vegan sour cream

Instructions:

In a stockpot, heat the coconut oil over medium and stir fry the onion, garlic and carrots until the onion is translucent ( the carrots will continue to cook in the remaining cooking process

Add the curry powder and cayenne and cook for another few minutes. 

Add the veggie broth, coconut milk, potatoes,  and lentils. Cover and bring to a low boil, then simmer on low heat for 20-30 minutes stirring occasionally, and checking for the lentils and potatoes to be soft. Season with salt and pepper.

Stir in the spinach and kale before serving just long enough to "wilt" them and garnish with cilantro and/or vegan sour cream.


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"Your life does not get better by chance, it gets better by change."

 

Gluten Free, Vegan, Quinoa and Bean Chili

As I continue my journey into becoming vegan, I am constantly looking for new ways that I can add enough protein to my diet without the meat. I also know the body needs more than just seeds and nuts, as these are not whole sources of proteins. Since quinoa is a complete source I decided to give this a try. As winter is upon us in the Eastern United States, it gets cold and damp. I always love a bowl of chili and to know this one is low in fat, high in fiber, protein, and iron makes me feel confident that I am fueling my body for cold days, hard workouts, and teaching Piyo classes at the gym! Hope you enjoy this as much as I did! The only problem: OVEREATING! 

For the toppings, my sister was visiting and she said "no cilantro for me, I don't like it." After convincing her to give it a try she said "wow" the cilantro really makes the dish!"

Ingredients:
1 tsp. coconut oil
1 small onion, chopped
3 cloves garlic, chopped
1 c. uncooked quinoa ( I found that red quinoa tastes nuttier and still "snaps" when you bite into it so that is what I choose)
15-26 oz. carton of crushed tomatoes (lowest sodium)
8 oz. tomato sauce (lowest sodium)
1 c. water (more as needed)
1- 15 oz. can organic black beans, rinsed
1.5 c. organic frozen corn kernals
2 poblano peppers (grilled or roasted with skin removed)
1 tsp. smoked paprika
1 tsp. red cayenne pepper
1 tsp. smokey southwest seasoning 
salt and pepper to taste
diced avocado
fresh chopped cilantro
vegan sour cream

Instructions:

(have the poblanos roasting in the oven with the broiler on a foil lined baking sheet. broil with skin up until charred turning a half turn every 3 minutes. Making sure not to burn. Put in a paper bag or under a clean dish towel to cool. Peel the skins off with ease when cool.)
 
1. Saute the onion in the coconut oil in a medium saucepan. When it becomes translucent, add garlic, paprika, cayenne, southwest, salt and pepper and cook for about 2 minutes. 

2. Add crushed tomatoes, tomato sauce, and water to the onion mixture and bring to a boil.

3. Add quinoa, bring to a boil and simmer for 30 minutes, adding more water as needed. 

4. Taste and season as necessary with salt, pepper, and cayenne if needed
 
5. Add corn, black beans, and chopped poblano. Bring to a boil and simmer on low heat and cook for another ten minutes. Keep adding tomato sauce or water if needed to thin it out as the quinoa will absorb a lot of moisture. 

6. serve in large bowls topped with diced avocado and fresh chopped cilantro.  

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"Your life does not get better by chance, it gets better by change."

 

Vegan Italian Lentil "meatloaf" Cupcakes with "cheesy" mashed potato Frosting

Well I must say this one is a keeper. I was sitting here with a whole pile of cooked lentils in my fridge and with Thanksgiving coming I know I needed to make space in there and also have something high in protein for me to eat while everyone eats turkey. I scrolled around online for a while and then came up with this version of the meatloaf I used to make but with the lentils! I hope you enjoy them as much as I did!

For the "cupcake"

(chop all veggies coarsely) 

2 stalks of celery
1/2 sweet onion or 2 small shallots  
1 c. mushrooms
2.5 c. cooked lentils
14 oz. firm tofu, drained not pressed
1 c. instant oats
2 tbsp. dijon mustart
1 tbsp. garlic powder
1 tbsp. parsley
1/2 tsp. rosemary
1/2 tsp. marjoram
1/2 tsp. thyme
1 tbsp. basil
a few shakes of crushed red pepper flakes (optional)

Instructions: 
1. Preheat oven to 350 (grease 2-3 muffin sheets, you will need 18-20 total)

2. Mash to tofu in a large mixing bowl then stir in all of the other ingredients and combine well. Transfer to a food processor  and pulse until coarsely blended. Spoon the mixture into the muffin tins and bake for 35-35 minutes. 

For the "icing"

5-6 large red skinned potatoes (cubed and boiled with skin on)
vegan cheese (any flavor)
non-dairy milk
non-dairy butter
garlic powder (optional) to taste
fresh cut green onion or chives (optional) for taste

1. boil the potatoes until soft
2. add butter and milk and garlic powder and blend until they are the consistency at which you enjoy mashed potatoes.
3. spoon 3-4 tbsp on top of each "cupcake" 
4. top with chives 

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"Your life does not get better by chance, it gets better by change."  
 

Vegan Eggplant Burgers with Garlic Avocado Aioli

Recently I have had a need for burgers in my life and I still do not crave meat since detoxing a few weeks ago. I did a detox where I removed toxins and slowly transitioned into a plant based and vegan lifestyle and I have never felt better!

Here is the recipe I created last night when I was staring at an eggplant in my fridge, wondering what to do:

For the Burgers:

1 large or 2 small eggplants, peeled and cubed
2 tbsp Olive oil divided
1 finely chopped shallot or half of a small red onion
1/2 c. -1 whole cup any brand vegan cheese, shredded or sliced and chopped up small
2 cloves chopped garlic
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tbsp parsley
3/4 c.-1 whole c. gluten free bread crumbs.

 (for the plain version of bread crumbs, I make them Italian style by adding onion powder, garlic powder, parsley, basil, oregano, and marjoram) 

In a large skillet heat 1 tbsp of oil and begin cooking the cubed eggplant. You will want to do this between 10-15 minutes because you need them soft enough to smash. 

Transfer the eggplant to a separate bowl where you will mash them up until there are no more larger chunks. Once mashed, add the onion, garlic, began cheese, peppers, and spices. Mix it all together. 

Slowly begin to mix in the bread crumbs 1/4 cup at a time. you may need a 1/2 c. or you may need to add the whole cup depending on the water left in your eggplant. 

Let the eggplant mixture sit in the fridge for about 20-30 minutes until it begins to look "firmer." Once this happens take it out and "pack" your patties in any size you want forming them with you hands and packing tightly. 

Heat the other tbsp. of oil in the same skillet (cleaned) and begin to cook the burgers. It will take about 5-7 minutes on one side and then flip. You want each side golden brown and a slight crunch to the outside so they will be warm inside and not fall apart

For the Avocado Aioli Sauce: 

 1 large avocado, halved and pitted
2 large garlic cloves
1/2 tbsp fresh lemon juice
1/4 cup soy-free Veganaise, or vegan mayo of your choice
Salt and pepper to taste

Place all ingredients into the blender and blend until smooth. 

#BOOM!!! This one rocks your taste buds!

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"Your life does not get better by chance, it gets better by change."

 

Lose 10 pounds in 3 weeks with the Ultimate Reset

I recently decided it was time to take the journey into clean eating to another level with a 21 day Detox program. I chose to go with the Ultimate Reset Detox program through Team Beachbody. In this program you gradually pull out all meats and grain from your diet over the course of 21 Days to literally push the Reset button on your life. 

There are 6 supplements you take while doing the Reset and they are described here:

The meals are all listed for you during this program which I thought would be hard to follow because I was afraid of too much prep time. Being a busy mom with 2 kids, home school, and working, I knew I had to be able to be quick in order to be successful. Well, guess what, pictured are some of the amazing meals I made and they were all so easy! The longest recipe only has about seven ingredients and just a few things took a few hours to marinate, so those I made ahead of time.

To check out all of the meals I prepared and a few videos of how I felt along the way, check out my page on facebook where I documented my journey!

 https://www.facebook.com/pages/21-Day-Detox-and-Health-Transformation/577803955615717



Here are my results!

10.2 pounds 
7 inches

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"Your life does not get better by chance, it gets better by change."