Tag Archives: homemade

Viva la Eggplant! Paleo Eggplant Roll-up Recipe

12 Feb

This is taking us way back to August but if you will recall, I conquered a Spaghetti Squash and made my very own pasta sauce in the process. It was quite the challenge but I was victorious. Well, I decided to be adventurous again and brought an eggplant home after a recent trip to Whole Foods. Don’t ask me why I bought it because I’m not completely sure myself. All I know is that once I brought it home, I kept postponing cooking it because I didn’t know what the heck to do with an eggplant that didn’t involve breadcrumbs.

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Realizing I couldn’t wait another day or else risk it completely rotting out, I decided to start looking for Paleo recipes online. I didn’t find any Paleo recipes I liked but I did find a Rachael Ray recipe that I adapted to make Paleo. It turned out really good!

Unfortunately, I didn’t have any ingredients for tomato or pasta sauce but I would highly recommend adding a tomato sauce to this dish. I will definitely do that next time. I experimenting with Tahini sauce but did NOT like how it turned out. Below is my recipe and a link to my pasta sauce. Enjoy!

KateUpdates Eggplant Rollups

Paleo Eggplant Roll-ups

Ingredients:

  • 1 Eggplant, sliced longwise
  • 1.5 C baby bella mushrooms (finely chopped)
  • 1/4 C onion (finely chopped)
  • 4 eggs
  • 1 C almond meal
  • 1 C almond flour (or finely ground meal)
  • Coconut oil for frying
  • 1 T coconut oil
  • 1 t Garlic salt
  • Garlic
  • Salt and pepper to taste

Directions:

  1. Saute the onions and mushrooms in 1 T coconut oil over medium heat until onions are translucent. Add garlic salt as they are sauteing.
  2. While the mushrooms and onions are cooking, preheat the oven to 350.
  3. Add coconut oil to a large frying pan over medium-high heat. This is what you’ll fry the eggplant in. I’m not sure exactly how much coconut oil I used but just use the same amount as regular oil.
  4. Combine the dry ingredients and a salt and pepper to taste in a Pyrex or baking dish.
  5. Crack the eggs and put them in a medium sized bowl next to the dry mixture.
  6. Begin dipping the eggplant slices and breading them carefully. Press the dry mixture onto the eggplant to make it stick and then set the breaded slices aside.
  7. Next, begin frying the eggplant and as each piece is done, carefully lay them out in another Pyrex baking dish or cookie sheet.
  8. Once you’ve fried your eggplant, spread each piece lightly with the mushroom/onion mixture (you don’t need a lot) and carefully roll the eggplant.
  9. Finally, place the rolled eggplant into the oven for 10 minutes.
  10. Add sauce and feast!
  11. Here’s my recipe for pasta sauce. I suggest adding this to the eggplant after baking 😉

KateUpdates Pasta Sauce

~ Kate

It’s Friday! Let’s Have Dessert (with a side of thanks)

8 Feb

Hello beautiful people!

How was your week been? If you’re a fan of my Facebook page, you saw that I shared an image that says exactly how I feel: Thankful.

I’m off to a running start with my new business and I’m meeting with some amazing brands, learning so much and being brave every day. I was going to talk to you about fear this week but I’m just feeling to happy to do that right now. Instead, let’s have dessert! 😉

I’ve uncovered some AMAZING recipes this week and I’m going to make at least one of them this weekend. I wasn’t really craving dessert but after looking at these pictures, I’ve changed my mind.

OH and the very last recipe is SUPER fun because my friend Kara made it. *Go Kara!*

So, here’s a sweet start to your weekend. Enjoy!

3 Minute Paleo Mug Cake

Post image for Gluten Free Samoa Cookies. (Grain/Egg/Corn/Soy/Dairy/Refined Sugar Free)

Gluten Free Samoa Cookies. (Grain/Egg/Corn/Soy/Dairy/Refined Sugar Free)

KateUpdates Ice Cream Cookie

Kara’s Ice Cream Cookies

This last recipe is a fun one. My friend Kara, who was a major influence in my starting to eat Paleo, made this for her husband’s birthday a couple weeks ago. It was really yummy! Here’s what she says about this recipe:
Kara’s Ice Cream Cookies
  • The Cookies were made using these recipe.
  • The ice cream recipe is adapted from this Roasted-Strawberry Coconut Milk Ice Cream recipe (which is amazing!)
  • 2 egg yolks
  • 1/3 c natural cane sugar (I used coconut sugar) (would probably work with honey)
  • 3 Tbsp. Maple syrup
  • 1 13.5 oz can coconut milk
  • 1/4 tsp. vanilla extract
  • 3-4 drops peppermint essential oils
Directions: Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.

Add peppermint essential oils.

Add the coconut custard to your ice cream maker and churn according to instructions.
~ Kate

Three Paleo-Friendly BIG GAME Recipes

1 Feb

Happy Friday!

Are you ready for the weekend? It will be extra fun because of the BIG GAME on Sunday. I’m not a big sports fan but I’m excited for the commercials and the special occasion to get my “snack” on. I wanted to share three fun options that I’m considering for this Sunday. I’m definitely making the Bacon-Wrapped Dates since I already have the ingredients in my fridge. Enjoy and let me know if you have other recipe ideas …

Finished Guac

Photo and recipe credit: The Food Lover’s Primal Palate.

IMG_0292

Photo and recipe credit: The Food Lover’s Primal Palate

bacondatesnv

Photo and recipe credit: Huffpost FOOD

~ Kate