Eggplant Lasagna

Eggplant Lasagna

I love lasagna! And, what’s better than regular lasagna? Eggplant lasagna! 

Eggplant adds such a nice earthy flavour to traditional lasagna. Plus, eggplant makes an otherwise gluten-loaded lasagna totally gluten free! 

This recipe is super easy and a major crowd pleaser.  

I have made this in many ways. Sometimes I boil the eggplant “noodles”, other times I layer uncooked eggplant. But, I’ve found that roasting the eggplant makes the tastiest lasagna and gets rid of the water that eggplant tends to retain. 

You can tweak this recipe is so many ways! Add your favourite veggies to the tomato sauce, add spinach to the ricotta mixture, so many options! 

All you gotta do is layer it up and you got a delicious meal, that makes even better leftovers! 

Take a look at my version of eggplant lasagna! 

Eggplant Lasagna

Ingredients
 
2-3 eggplants, depending on size
1 container ricotta cheese
2 eggs 
1 tsp garlic powder
1 jar of marinara or homemade spaghetti sauce
2 cups shredded mozzarella
1/3 cup grated parmesan cheese 
Salt and pepper
Basil, for garnish 
 
Instructions
 
  1. Preheat oven to 400F. Slice eggplant into 1/4-1/2 inch pieces (I used a mandolin). Lay out flat on paper towels, sprinkle with salt and cover with more paper towel. Let sit for 30 minutes so excess water gets absorbed into paper towels. 
  2. Place eggplant slices in a single layer on cookie sheets. Brush lightly with olive oil and sprinkle with salt and pepper. Bake for 10 minutes, flip slices over and bake for another 10 minute, until tender.
  3. As eggplant is roasting, combine ricotta, eggs, garlic powder, salt and pepper in a bowl. Set aside.
  4. Let eggplant cool down so they are not too hot to touch. Once they are cooled enough you can start to assemble the lasagna.
  5. First, spread a bit of tomato sauce in a 13 x 9 inch pan. Put a layer of eggplant slices. Next top with ricotta mixture. Then cover with tomato sauce. Lastly, sprinkle the mozzarella cheese over top. Repeat until all eggplant is gone.
  6. Bake at 350 F covered with tinfoil, for 45 minutes. Uncover and sprinkle with the parmesan cheese. Return to oven and cook for 5-10 minutes, until cheese is browned and bubbling.
  7. Enjoy! 

Can’t wait to see what you guys come up with!

XO

Amanda 

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Paleo Bagels

Paleo Bagels

My love for bagels had to sadly die when I stopped eating gluten. Gluten-free frozen bagels just don’t go the bagel justice, so I accepted defeat and gave up on the gluten-free bagel. 

The day has come! Paleo bagels that satisfy all your bagel dreams. I’m going to be honest, gluten eaters (like my boyfriend) won’t get it… but what do they really know anyways? 

To top it off, some homemade gravlax (recipe to come) and cream cheese. All I have to say is… OMG! 

I thought these would be quite the gruelling task, but these were pretty easy to make and made my Sunday brunch that much better.

Step by Step

Prepare the dough per instructions. The dough will come out to be quite firm and stiff, not sticky at all. Then divide the dough into 6 for smaller sized bagels, and into 5 for larger bagels. 

Shape into bagels. I did this buy rolling the dough out with my hands, into log shapes. I then wrapped them into circles to form bagels.

Boil the bagels in the honey water mixture for around 1-2 minutes. You know they are done when the bagels float to the top.

Sprinkle with your choice of topping and bake at 450 F for 10-15 minutes, until they are golden brown. 

Bagels will stay fresh in the fridge for 2-3 days. I like to freeze them for longer storage! Cut them before you freeze them in a freezer-safe bag and simply pop them in the toaster when you are ready to eat! 

Check out the detailed recipe below! 

Paleo Bagels

 
Ingredients
 
6 tbsp lukewarm water 
1 tbsp honey or maple syrup
2 tbsp extra-virgin olive oil
2 tsp active dry yeast
1 egg 
2 cups blanched almond flour
1 cup tapioca flour
1/4 cup coconut flour 
1/2 tsp salt
 
Water bath:
1-2 quarts water
1/4 cup per 1 quart of water honey or maple syrup
sesame or poppy seeds, for sprinkling
 
Instructions
 
  1. Preheat oven to 450 F and line a baking sheet with parchment paper.
  2. In a large bowl, combine the water with the honey and olive oil. Sprinkle the yeast on top and let sit a couple minutes. Whisk in the egg.
  3. Stir in the flours and salt. Once dough comes together, it will be very stiff.
  4. Separate the dough into 6 balls, and make bagel shapes from each, by rolling the dough into long ropes and rapping them around into round bagels.
  5. Mix the water and honey in a large saucepan and bring to a boil.
  6. Boil the bagels, one or two at a time, until they rise to the top – about 1-2 minutes. Repeat until all the bagels have been boiled. After they come out of the water, place on the prepared baking sheet and sprinkle with sesame or poppy seeds. You can also sprinkle with some salt for extra flavour.
  7. Bake for 10 to 15 minutes, or until golden brown. Enjoy fresh or cut bagels and freeze for longer storage! 
  8. For frozen bagels, simply take out of the freezer and toast them from frozen! 

Enjoy!

Amanda 

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Banana Muffins with Streusel Topping

Banana Muffins with Streusel Topping

No better way to use up overripe bananas than by making banana muffins.

I’ve tested so many gluten-free banana bread/muffin recipes and according to my boyfriend most of them come out to be “below average”. Something about the texture and the lack of moistness, that just doesn’t do banana bread justice. Until now…

I finally found the gluten-free banana muffin recipe. Almond and coconut flour come together to make a the perfect fluffy yet moist muffin, that gf recipes often lack. 

To top it all off, these yummy muffins are sprinkled with a pecan, chocolate chip streusel, that give them that coffee shop appeal. 

These muffins are the sh*t… I just polished off 3 of them. Check out the recipe below!

Banana Muffins with Streusel Topping

Yields: 12 muffins

Ingredients:

4 medium eggs, room temperature
3 tablespoons honey (add more honey if sweeter muffin preferred)
1 teaspoon vanilla
2 tablespoons coconut oil, softened
½ teaspoon apple cider vinegar
½ cup coconut flour
¼ cup blanched almond flour
½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 ripe medium sized bananas
¼ cup milk, i used almond milk  
¼ cup chocolate chips (optional)
 

For the Streusel Topping:

¼ cup pecans, chopped
1 tablespoon maple syrup
1 teaspoon cinnamon
2 tablespoons chocolate chips

Instructions 

  1. Preheat your oven to 350 degrees.
  2. Using electric mixer, cream together the coconut oil, honey, and vanilla until is light and fluffy.
  3. Add your eggs one at a time, mixing well after each one. Add in the apple cider vinegar.
  4. In a separate bowl, combine the flours, cinnamon, baking soda and salt.
  5. Slowly incorporate the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary.
  6. Mash the bananas in a bow. Stir in the milk until combined. Fold the banana mixture into the batter and the chocolate chips (if using). 
  7. Spoon the batter into lined muffin tins. Fill about 3/4 full.
  8. For the streusel topping: mix chopped pecans, maple syrup and chocolate chips together. Sprinkle over top muffins.
  9. Bake for 15-20 minutes, until the tops have browned lightly and a toothpick comes out clean.
  10. Can be stored in the fridge for 4-5 days and frozen for up to 4 months! 

Enjoy!

XO

Amanda

 

 

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Sweet Potato Toast: 4 Ways

Sweet Potato Toast: 4 Ways

Gluten free – check. Grain free – check. Nutrient rich – check. 

Sweet potato toast… I know right, how can sweet potato even compare to real toast? I was skeptical too, but after trying it out I got hooked on it. Whether you’re using a toaster or toaster oven, the sweet potato cooks perfectly, with a crisp outside and they hold up to an array of toppings. 

Sweet potatoes are full of beta-carotene, that gets converted to Vitamin A once digested. Vitamin A plays a vital role in maintaining hair, skin, nail and vision health, and immune function. Sweet potatoes contain loads of fibre and are gluten-free, paleo-friendly and vegan!

So today I’m sharing with you how to make sweet potato toast, and 4 ideas for toppings! 

4 Ways to Top Sweet Potato Toast (& some honourable mentions):

  1. Fried egg + Sea Salt + Freshly Ground Pepper + Red Pepper Flakes
  2. Turkey + Cheese
  3. Hummus + Cucumbers + Sea Salt
  4. Peanut butter + Fruit (Berries, Bananas, Apples) 

Other options (not pictured):

  • Mashed Avocado + Sea Salt + Red Pepper Flakes 
  • Nutella + Banana 
  • Cream Cheese + Smoke Salmon
Sweet Potato Toast: 4 Ways
 
Ingredients
  • 1 Large Sweet Potato
  • Choice of Toppings
Instructions
  1. Slice the sweet potato lengthwise, into ¼ inch thick slices.
  2. Place sweet potatoes in a toaster or toaster oven on high, for about 5-10 minutes, until cooked through. You may need to check and toast a couple times depending on your toaster settings.
  3. Top with desired toppings. Sweet potato toast slices can be stored in an airtight container for about 1 week.
 

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Health(ier) Carbonara

Health(ier) Carbonara

Carbonara… So cheesy, so tasty and so easy! All you need for this recipe is 5 ingredients and 15 minutes.

You get a delicious pasta dish that is “healthier” than traditional carbonara, because I subbed the pork bacon for turkey or chicken bacon! The bacon is key – so don’t skimp out on that.

Check out this simple, quick and delicious recipe below!

Health(ier) Carbonara 

INGREDIENTS:

  • 8 ounces pasta (I use gluten-free)
  • 2 large egg yolks
  • 1/2 cup freshly grated Parmesan
  • 4 slices chicken or turkey bacon, diced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  2. In a small bowl, whisk together eggs and Parmesan; set aside.
  3. Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes.
  4. Stir in minced garlic until fragrant, about 1 minute. Shut off the heat.
  5. Working quickly, stir in pasta and egg mixture, and toss to combine. Season with salt and pepper, to taste. If too thick, add reserved pasta water, one tablespoon out at a time.
  6. Garnish with parsley and serve immediately. 

Enjoy!

XO

Amanda

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