August 13, 2020
Vegetarian Stuffed Eggplant
Vegetarian Stuffed Eggplant
Great as a vegetarian main or as a side next to your favorite protein.
Bon Appetit!
INGREDIENTS
- 2 large eggplants
- Kosher salt
- Extra virgin olive oil
For spice mixture:
- 3/4 tsp allspice
- ¾ tsp coriander
- ½ tsp paprika
- ½ tsp ground cinnamon
For the Filling:
- 1 cup dry couscous
- 1 cup canned or cooked chickpeas drained
- 1 Roma tomato small diced
- 1 green onion chopped
- Handful fresh parsley finely chopped
METHOD
- Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to “sweat.” Pat dry with a paper towel. (This is an optional step but can make a big difference).
- Heat the oven to 200 Celsius.
- In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
- Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 tsp of the spice mixture and use the rest to season the eggplant (rub the spice mixture all over the top of each eggplant half.)
- Roast the Eggplant . Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.
- Cook the instant couscous, while the eggplant is roasting. Heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked (it will double in size).
- Make the filling . Fluff the couscous with a fork and season with a dash of salt and the 1 tsp of spice mixture you reserved earlier. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.
- Assemble the stuffed eggplant. Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create somewhat of a cavity for the couscous filling. Spoon in the couscous filling. Enjoy!
Ham & Cheese Stuffed Chicken 2 servings | 30 minutes INGREDIENTS 10 ozs Chicken Breast (boneless, skinless) Sea Salt & Black Pepper (to taste) 3 ozs Sliced Ham 2 ozs Mozzarella Cheese (shredded) 1/16 oz Avocado Oil Spray (divided) 2 cups Mixed Greens METHOD Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper. Cut the chicken breasts in half, lengthwise to create a pocket in each chicken breast. Do not cut all the way through. Season the chicken all over with salt and pepper. Layer the ham and cheese into the chicken breasts. Place the chicken onto the baking sheet and spray with avocado oil. Bake in the oven for 20 to 25 minutes or until the chicken has cooked though. Serve with mixed greens and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is one stuffed chicken breast and about one cup of mixed greens. More Flavor: Spread some pesto sauce into the chicken. Additional Toppings: Top with parsley and parmesan cheese. Avocado Oil Spray: One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray. Nutrition Facts Amount per serving 315 calories 48gs protein 5gs carb 12gs fat
Garlic Butter Steak, Edamame & Asparagus 2 servings | 20 minutes INGREDIENTS 2 cups Edamame Pods 10 ozs Flank Steak (sliced very thinly against the grain) 2 tbsps Tamari (divided) 2 tsps Cornstarch 2 tsps Avocado Oil 2 tbsps Water 2 tbsps Butter 2 Garlic (clove, minced) 2 cups Asparagus (woody ends trimmed, chopped) METHOD Bring a large pot of salted water to a boil. Place the edamame pods in the boiling water and cook for three minutes, stirring occasionally. Drain and rinse and set aside. In a bowl, mix together the steak with half the tamari and cornstarch. Heat a large wok over medium-high heat. Add the oil. Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one more minute. Remove with a slotted spoon and set aside. Remove the wok from the heat and let cool slightly for one minute. Return over medium heat and add the water, butter, and garlic. Toss to combine. Add the edamame, asparagus, and remaining tamari and cook for three minutes, tossing often. Add the steak and toss everything together. Divide onto plates and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to two days. Serving Size: One serving is approximately one cup of edamame, one cup of asparagus, and 3/4 cup of steak (sliced). More Flavor: Add chili flakes. Serve Ii With: As is, or with rice on the side. Nutrition Facts Amount per serving 531 calories 46gs protein 24gs carb 30gs fat
Chicken & Delicata Squash with Brown Butter Sage 2 servings | 50 minutes INGREDIENTS 3 tbsps Extra Virgin Olive Oil (divided) 1 tbsp Balsamic Glaze 1/2 tsp Dijon Mustard 1 tsp Maple Syrup 12 ozs Chicken Breast (bone-in, skin-on) Sea Salt & Black Pepper (to taste) 1 Delicata Squash (small, cut in half lengthwise, seeds removed, cut into wedges) 1 tbsp Butter 1/4 cup Fresh Sage METHOD Preheat the oven to 425oF (220oC). Line two baking sheets with parchment paper. Place an oven safe rack over top of one. In a small bowl, combine half the oil, balsamic glaze, mustard, and maple syrup. Place the chicken in a bowl and season with salt and pepper. Pour about half of the balsamic mixture over the chicken and coat well. Place the chicken on the baking sheet with the rack. Add the squash to the second baking sheet. Coat with the remaining oil and season with salt and pepper. Transfer the chicken to the oven and bake for 35 to 40 minutes or until cooked through. Halfway through baking, remove the chicken and brush the remaining balsamic mixture over top and return to the oven. Add the squash to the oven at this point too. In a small saucepan, melt the butter and add the sage. Stir often until the butter has browned and smells nutty, about three to four minutes. Divide the chicken and squash onto plates and drizzle the sage butter over the squash. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is about 1 1/2 cups of squash with 1 1/2 cups chicken (sliced). NUTRITION FACTS Amount per serving 618 calories 51gs protein 13gs carb 40gs fat