Artichoke and Lemongrass Sauce over Summer Squash Noodles

One last summer recipe before the start of fall recipes! Since fall doesn’t officially begin until next week, I feel that I’m still within reason to post a recipe with summer squash in it🙂

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Artichoke and Lemongrass Sauce over Summer Squash Noodles

Ingredients:

1 summer squash

1 tbsp ghee

2 garlic cloves, minced

1 tbsp lemongrass paste

1 handful of fresh thai basil, chopped (you can use regular basil instead)

1 can artichokes, drained and chopped 

2/3 cup full-fat coconut milk

1/4 cup feta cheese

salt and pepper 

Directions:

Use a vegetable spiralizer to make summer squash noodles. Place noodles in a bowl and sprinkle with salt. Set aside.

In a deep skilled, melt ghee over medium-low heat. Add in garlic and sauté for 2 minutes. Add in lemongrass paste, basil, and artichokes and cook for another 3 minutes. Add in coconut milk, cheese, noodles, salt, and pepper and bring to a boil. Reduce to a simmer and cover with a lid. Allow to simmer for 20 minutes. Garnish with more fresh basil and serve.

Eggplant and Artichoke Lasagna (Noodle-Free)

Well, this is my last few days of summer before student teaching begins. The last of life as I know it.

Hmmm that sounds kinda depressing… but actually I’m really excited to be moving forward in my career goals. Plus, I get to teach science and history all day, which I am totally pumped for!

Unfortunately, this may cut into my ability to make recipes and post as frequently. So please bear with me for the next few months. I promise to post as regularly as possible.

As tradition, I like to make a fancy meal before returning back to school. This time, it’s an eggplant lasagna with some artichokes stuffed inside🙂

Eggplant and Artichoke Lasagna (Noodle-Free)

Eggplant and Artichoke Lasagna (Noodle-Free)

Ingredients: 

1 medium-sized eggplant

1 (15oz) container of whole milk ricotta cheese

1 (14oz) can of artichokes, drained and chopped

1 egg

1/2 tsp garlic powder

1/2 tsp salt

pepper

1 jar marinara/tomato sauce (or homemade)

1 and 3/4 cup mozzarella cheese

1/2 tbsp dried basil

Directions: 

Cut the eggplant into thin rounds. Place all slices on baking trays and sprinkle with salt. Let sit for 15 minutes to make eggplant “sweat.”

Meanwhile, preheat the oven to 375 degrees. In a large bowl, whisk the ricotta cheese, artichokes, egg, garlic powder, salt, and pepper together. In a 9×13 baking dish, pour and spread out a thin layer of marinara sauce.

When eggplant rounds have “sweated,” wipe of excess moisture with paper towels. Use half of the eggplant slices to make the first layer (overlapping is ok!).

Top with half of the ricotta mixture and spread. Top with 3/4 cup mozzarella. Next, add on another layer of marinara sauce, followed by eggplant slices and ricotta. To finish, sprinkle with the remaining 1 cup mozzarella cheese, salt and pepper, and dried basil. 

Tightly cover lasagna with aluminum foil and place in the oven for 40 minutes. Afterward, take off foil and continue to bake for 10 more minutes. Let set for at least 15 minutes before serving.

Peanut Butter “Ice Cream” (NO frozen bananas!)

Not to toot my own horn here or anything, but I have to say, this is an ice cream recipe that I am extremely proud to have developed. Why?

-It uses no bananas. Yes, I am a banana “nice cream” lover, but sometimes I just want something with no trace of bananas in it.

-It contains peanut butter. Enough said. (Those with nut allergies can use an allergy-free alternative instead!)

-It yields a whole pint of ice cream while only using 2 tbsp of sugar!

-It actually has the consistency of regular ice cream and never gets spoon-bending block hard.

-It uses aquafaba, which is the water liquid from a can of beans. Yes, you heard right! And no, no taste of bean at all in the final product! Pinky promise. With the multiple people I have tested this recipe on, NOBODY could detect anything off.

Seriously, do a quick google search of aquafaba if you haven’t heard of it. This is a vegan option for those who need a replacement for egg whites. However, I have found that when whipped and frozen, it mimics the texture of ice cream.

With my unhealthy love of ice cream, this has been a game changer for the better. I STRONGLY recommend trying aquafaba. Plus, since it’s coming from a can of beans, no special purchases are required- just save the bean liquid the next time you go to make hummus!

Peanut Butter “Ice Cream”

Peanut Butter “Ice Cream”

Ingredients:

Liquid from 1 can of chickpeas or a similar type bean (keep the chickpeas for another recipe!)

1/ 8 tsp cream of tartar

2 tbsp sugar 

1 tsp vanilla extract

1/2 tsp salt

pinch of stevia

3 tbsp melted peanut butter

Directions:

In a large bowl, combine the bean liquid and cream of tartar. With a hand mixture, whip together on high until white, fluffy, and peaks form (about 6 minutes).

Add in your sugar, vanilla extract, salt and stevia and whip altogether.

Next, slowly add in your melted peanut butter. This will deflate your mixture, but just keep whipping!

Transfer mixture into a contain and place in the freezer until frozen (about 4-5 hours).

Serve!

Cookie Dough Protein Bowl (Grain-Free)

Confession: When a was little, I used to sneak large globs of cookie dough from the giant tub of Pillsbury in the fridge. I laughed at the threat of getting an upset stomach. Oh, to be young and so carefree…

As evidenced by today’s post, however, my childhood desires have not entirely been suppressed with age. As much as I love my Paleo Chocolate Chip Cookie Dough Dip, I do not always have sweet potatoes at hand. Instead, I have created this protein-packed cookie dough.

And guess what? I have not only been eating this as a snack and dessert, but also for breakfast too! Looking at the ingredients list, I can confidently say I regret nothing!

Oh, and an added bonus? This recipe will stuff you up! I couldn’t even get through a quarter of my cookie dough bowl before getting full! With that said, enjoy!

Cookie Dough Protein Bowl (Grain-Free)

Cookie Dough Protein Bowl (Grain-Free) 

Ingredients:

1/2 cup protein powder (obviously, pick a flavor you like!)

3/4 cup plain, whole milk yogurt

1/4 cup nut butter and/or coconut butter

3 tbsp coconut flour

2 tbsp shredded coconut

1 tsp vanilla extract

 1/2 tsp cinnamon

1/2 tsp salt

Pinch of stevia

2 tbsp cacao nibs

Directions:

Add all ingredients (except the cacao nibs) into a food processor and blend until smooth (likewise, you can just stir all the ingredients together in a bowl really well). Stir in the cacao nibs, transfer to a bowl, and place in the fridge for 20 minutes before serving. Makes a great breakfast, snack, or dessert!

Cookie Dough Protein Bowl (Grain-Free)

Italian Eggs over Cabbage (Paleo)

Greetings from vacation at the Jersey Shore!

While I absolutely love cooking- even while on vacation- I know some people are either too busy with outings or simply not in the mood to plan an extensive meal while in paradise. And so, I present you with a simple recipe that can please a crowd without a lot of work on your part!

While I list multiple ingredients in this recipe, you only really need three of them: tomato sauce, cabbage, and eggs. The rest are optional (yet totally recommended to boost flavor!)

Italian Eggs over Cabbage (Paleo)

Italian Eggs over Cabbage (Paleo)

Ingredients:

1 tbsp avocado oil

2 garlic cloves, minced

1 onion, chopped

1 tsp fennel seeds

1/4 cup fresh chopped basil

5 cups cabbage, chopped

2 cups tomato sauce (store-bought or homemade)

salt and pepper, to taste

3 eggs (or more, depending on how many people you’re serving)

Directions:

Heat oil in a deep skillet (that comes with a lid) and add the garlic and onions. Sauté over medium-high heat for 10 minutes, add in fennel seeds and basil, and cook for 1 more minute. Stir in the chopped cabbage, tomato sauce, and salt and pepper and let cook for 10- during this time, the cabbage will shrink down and become saturated in tomato sauce.

With the back of a spatula, pat down the cabbage to create a flat surface. Crack one of the eggs into a bowl and then gently slide on top of cabbage. Repeat with the remaining eggs. Cover skillet with lid and let eggs cook through (this takes me about 15 minutes). Top with extra basil and serve.