Tag: dairy

Eggplant Stacks – 2 ways

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For both recipes, start off by slicing an eggplant into 1/4 inch rounds. Place in single layer on greased cookie sheet. Brush with olive oil and sprinkle with some kosher salt. Broil on each side for 3-4 minutes until nicely browned. ***keep an eye so it doesn’t burn – every oven is different. 
Alternatively, you can grill – I don’t have access to a dairy grill but would have preferred that option.

1. Sabich eggplant stack (for gluten free, omit Malawach)
Remove 1 Malawach round from freezer. Allow to thaw just until you’re able to use a cookie cutter to cut through the dough. Use a round cookie cutter (2-2.5 inches) to cut 7 circles. Fry on both sides in butter. .
Once cooked, layer the following: Malawach round, humus, eggplant, Israeli salad, olives, pickled turnips, 1 slice of hard boiled egg, goat cheese, tahini and zaatar. . .

2. Caprese eggplant stack (good for Passover)
Layer the following:
Eggplant, fresh mozzarella cheese, 1 slice tomato, diced sundried tomatoes, goat cheese, pesto sauce (store bought or homemade) and @tuscaninifoods balsamic glaze .
Homemade pesto – in a blender, mix: 1 cup packed basil, 1 clove garlic, 1/3 cup extra virgin olive oil, salt, pepper and 1 tbsp pine nuts .

My Everything Salad

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This salad is all about variety and what you have on hand – it’s so easy to swap ingredients. The key is this incredible salad dressing that brings it to the next level.
Dressing:
1/2 cup extra virgin olive oil
Juice of 1 lemon
2 tbsp @heavenandearthfoods beet juice
2 tbsp silan (date syrup)
2 tbsp zaatar
1-2 cloves garlic
Freshly ground pepper and salt
Salad (sorry, no specific amounts)
Spinach (or kale)
Quinoa
Green cabbage
Roasted squash (or sweet potato)
Mango
Beets
Avocado
Craisins
Blueberries
Candied pecans (or pumpkin seeds)
Chopped fresh mint
Goat cheese (optional)

Zucchini Crusted Pizza

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Ingredients:
3 zucchini, grated
2 eggs
1 cup grated cheese
1 tsp garlic powder 
1/2 cup almond flour 
Salt and pepper 
Preheat oven to 450°F. 

Directions:
Place grated zucchini on kitchen towel, fold up towel and squeeze out liquid over the sink to drain as much liquid as possible. 
Mix zucchini and remaining ingredients. Spread mixture thinly in a circle on a pizza pan or cookie sheet (I was able to get 1-12” and 1-8” pizza). Bake in oven for 15-20 minutes, until edges are browned and pizza crust lifts easily and without falling apart. 
I topped 1 pizza with marinara and grated cheese; and the second pizza with marinara, grated cheese, goat cheese, sliced green olives and sliced sundried tomatoes. 
Bake at 450° for another 10-15 minutes. 
To take this to the next level, you can add some basil or oregano on top

Pumpkin Zucchini Muffins

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My grandmother used to make zucchini muffins for me. I think they are from one of @norene_gilletz cookbooks. I’ve adapted the recipe and use @kodiakcakes pancake mix for an extra boost of protein. These are great for breakfast, lunch or a light dinner and super kid friendly. To top it off, they freeze well!

Ingredients:
1 large zucchini, grated and liquid squeezed out
3 eggs 
1 cup pumpkin purée 
1/2 cup ricotta cheese
1 tsp baking powder 
1/2 cup grated cheese
1 cup pancake mix (I use Kodiak Cakes, you can use passover pancake mix)
1/4 cup oil (I use avocado oil)
Salt and pepper 

Directions:
Mix all ingredients together. Bake at 350° for about 30 minutes. 

Taco Spaghetti Squash Bowls

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Cut 1 spaghetti squash in half, remove seeds and brush with a bite of olive oil and salt. Bake, cut side down, at 400° for about 40 minutes. At the same time, cut up cauliflower into florets and roast with olive oil, shawarma seasoning and zaatar. 
In the meantime, drain 1 can of black beans and 1 can of chickpeas and mash in a bowl. Pan fry with taco seasoning, some chili seasoning and about 1/2 cup crushed tomatoes. 
Once spaghetti squash is cooked, use a fork to scrape out “spaghetti”. Top with bean mixture, goat cheese, avocado, cabbage, salsa and fresh mint. 
You will have leftover bean mixture that you can freeze or use in regular taco shells or in tortillas. 
I hope to post a more exact recipe at some point soon but feel free to message me with any questions. 

Sweet Potato Toasts – 2 ways

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Cut 1 sweet potato into 1/4 inch slices. Bake at 350 on greased baking sheet for 20 minutes. Flip and bake for another 5-10 minutes, until soft and can easily be pierced with a fork.
Option 1 – pesto goat cheese sweet potato toast:
Spread goat cheese onto sweet potato toast. Then top with sliced tomatoes and sun dried tomatoes. Drizzle on basil pesto (homemade or store bought) and some balsamic vinegar. Garnish with pine nuts.
Option 2 – taco sweet potato toast:
Spread with mashed avocado. Sprinkle on grated cheese. Bake/toast until cheese is melted. Top with salsa and Greek yogurt tzaziki/sour cream and some @traderjoes chili lime seasoning.

Banana Berry Protein Muffins

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Ingredients:
1 banana 🍌 , mashed
3 Tbsp maple syrup
1 egg
1 tsp vanilla
1 cup plain Greek yogurt (I used 0%)
1/4 cup applesauce or baby food pouch
2 cups @kodiakcakes mix
1/2 tsp baking powder
1 cup mixed berries (I used frozen)
I tsp cinnamon
Topping: 2 tbsp maple flakes mixed with 1 tsp cinnamon

Directions:
Whisk together wet ingredients then mix in dry and finally mix in berries. Spoon about 1/4 cup of mixture into each hole of muffin tin. Top each muffin with cinnamon maple mixture.
Bake at 350° for 20-25 minutes.

Protein Packed Banana Chocolate Muffins

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I’m always looking for the perfect grab and go snack, breakfast or dessert that’s actually healthy and guilt free. These muffins hit the spot and are approved but my 3 pickiest critics 👩🏼👧🏻👶🏻

Ingredients:
1 can black beans, drained 
2 ripe bananas 🍌(overripe even)
3 medjool dates, pits removed (can add up to 3 more for added sweetness)
3 eggs 🥚 
1/4 cup plain Greek yogurt 
1 tsp vanilla 
3 Tbsp coconut 🥥 oil, melted 
2 tbsp cocoa 
1 cup oatmeal 
1 tsp baking soda 
1/4-1/2 cup dark chocolate 🍫 chips
12 slices of banana for garnish 

Directions:
Preheat oven to 350°F. 
In a food processor, process all ingredients, except banana slices and chocolate chips, until smooth. 
Gently mix in chocolate chips. Divide mixture equally into muffin tin. 
Bake 20-30 minutes (it took me 30 minutes using a silicon baking pan but probably less time with metal – check using a toothpick). Enjoy! 

Fish Taco Stuffed Eggplant

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For fish – I mixed taco seasoning and olive oil together to form a paste and spread over haddock. I then drizzled with lemon juice (1/2 a lemon). Baked at 400° for 20 minutes.
For cauliflower and drained, canned lentils – make sure they are dry. Coat well with olive oil and taco seasoning. Roast for 30 minutes at 425.
Eggplant boats from Millenial Kosher cookbook – broil eggplant halves with olive oil and kosher salt until skin is burnt a bit. I make a bunch of these and freeze – surprisingly they defrost well (Get her cookbook for full recipe). When ready to serve, take a fork to the inside to mush it a bit.
Assemble eggplant boats with kale slaw, avocado, cauliflower and lentils, fish, Greek yogurt tzaziki and sriracha and/or salsa.