So that's what I want to work on this coming year; following through with things. I got off track with eating too so I want to get back to that. I haven't felt that bad (fewer headaches then I have had in years past) but I do feel sluggish and have had some difficulty concentrating. Hopefully, I can turn that around!
I asked for one main thing this Christmas, a spiralizer! I got two different ones! I tried out one tonight and it worked pretty well but it's kind of bulky and hard to wash. I also got a smaller, handheld one that I'm going to try next week and see how well it does because that I can just pop into the dishwasher. But overall, I was pleased with how it worked.
I made a new recipe tonight with zoodles (zucchini noodles). This is another one of my own creations! It wasn't completely Paleo, though it could easily be adapted that way. I started cooking this and realized I was out of almond meal which is what I usually use to bread the eggplant. I ended up using Panko crumbs. NOT gluten free. Oh well. This dish is vegetarian also. I hope you try it and enjoy it! My whole family liked it, even my dad!
Eggplant Parmesan with Creamy Tomato Basil Zoodles
For the zoodles:
3 medium zucchini
1 can diced tomatoes (fresh would be fine too)
2 T dry red wine
1 tsp dried basil
1 tsp parsley
1 tsp salt
2 T ricotta or cream cheese (omit if you'd like dairy free)
Pinch red pepper
Pinch black pepper
( I also used a teaspoon of italian herbs that I had but you don't have to)
For the Eggplant:
1 large eggplant, sliced
1/2 C almond meal
2 eggs, beaten
Mozzarella cheese or Parmesan cheese (I used mozzarella for my dad's. That's what's pictured above. I used Parmesan for mom and mine because we were being stricter with the dairy)
salt to taste
Olive oil to fry in
1. Combine tomatoes, wine, and spices. Let simmer till thick, about 20 minutes. Add ricotta and mix together. You can add some water if the sauce is too thick for your taste.
2. Spiral cut the zucchini. Stir fry slightly in a pan with olive oil. Do not overcook! They get mushy quickly! Sprinkle with some basil and salt if desired. Add sauce to coat and stir.
3. Slice eggplant bias cut. Dip in egg and then the almond meal. Fry in olive oil until brown.
4. Slice mozzarella or parmesan and lay on top of the eggplant. Broil for 1 minute until the cheese melts. Top with tomato sauce and serve!
P.S. You could also add a bit of tapioca starch or some other gluten free flour to the almond meal if you'd like. It makes it crispier if you do that. Sometimes I find the eggplant is a little soggy if you just use the almond meal but it depends on how much water is in the eggplant.
Eggplant Parmesan with Creamy Tomato Basil Zoodles
For the zoodles:
3 medium zucchini
1 can diced tomatoes (fresh would be fine too)
2 T dry red wine
1 tsp dried basil
1 tsp parsley
1 tsp salt
2 T ricotta or cream cheese (omit if you'd like dairy free)
Pinch red pepper
Pinch black pepper
( I also used a teaspoon of italian herbs that I had but you don't have to)
For the Eggplant:
1 large eggplant, sliced
1/2 C almond meal
2 eggs, beaten
Mozzarella cheese or Parmesan cheese (I used mozzarella for my dad's. That's what's pictured above. I used Parmesan for mom and mine because we were being stricter with the dairy)
salt to taste
Olive oil to fry in
1. Combine tomatoes, wine, and spices. Let simmer till thick, about 20 minutes. Add ricotta and mix together. You can add some water if the sauce is too thick for your taste.
2. Spiral cut the zucchini. Stir fry slightly in a pan with olive oil. Do not overcook! They get mushy quickly! Sprinkle with some basil and salt if desired. Add sauce to coat and stir.
3. Slice eggplant bias cut. Dip in egg and then the almond meal. Fry in olive oil until brown.
4. Slice mozzarella or parmesan and lay on top of the eggplant. Broil for 1 minute until the cheese melts. Top with tomato sauce and serve!
P.S. You could also add a bit of tapioca starch or some other gluten free flour to the almond meal if you'd like. It makes it crispier if you do that. Sometimes I find the eggplant is a little soggy if you just use the almond meal but it depends on how much water is in the eggplant.
