Unprocessed Living

A Healthy Living Recipe Box

Eggplant Parmesan September 26, 2017

Filed under: Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:38 pm

Modified from http://www.myrecipes.com/recipe/eggplant-parmesan

Made this on a whim a couple of weekends ago (when the man decided to add eggplant to the shopping cart and I had no idea when I was going to add it in to the week’s meals). It was definitely a hit, with the entire dish cleared by the next day!

Ingredients
2 medium eggplants
3 large free range eggs
1 tbsp water
2 cups gluten-free breadcrumbs or almond flour
1/2 cup grated parmesan cheese, separated in half
16 oz cottage cheese, small curd or whipped
1/2 tsp fresh ground pepper
1/4 tsp salt
1/2 cup torn fresh basil
24 oz tomato sauce
8 oz thinly sliced mozzarella or provolone cheese
3/4 cup grated parmesan cheese

Preheat oven to 375° and slice eggplant 1/2-inch thick. Set aside and lightly beat 2 eggs with water in a shallow dish. In a separate shallow dish, mix breadcrumbs or almond flour with 1/4 cup parmesan. ip eggplant slices in egg mixture and coat with crumb mixture. Pressing gently to adhere the crumbs; shake off excess. Place coated eggplant slices on baking sheets lined with aluminum foil coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning after 15 minutes.

While eggplant is baking, lightly beat remaining egg in a small bowl and combine with cottage cheese. Combine with basil, pepper, and 1/4 cup parmesan cheese. Spray/lightly coat a 13×9″ baking dish with olive oil and spoon 1/2 cup tomato sauce on bottom.

When eggplant is done baking, layer half of the slices over the sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup sauce and spread half of cottage cheese mixture over sauce. Layer with a third of mozzarella or provolone. Repeat layers as desired, topping with sauce. Cover tightly with aluminum foil lightly coated with olive oil.

Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella or provolone and 1/4 cup shredded parmesan. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts. Cool 10 minutes, slice, and serve.

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Caramelized Onion Meatloaf September 24, 2017

Filed under: Beef,Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 10:31 pm

Modified from https://cupcakesandkalechips.com/french-onion-soup-meatloaf-recipe/#_a5y_p=2802733 

Ingredients
1 tbsp unrefined coconut oil, grass-fed butter, or ghee
3 onions, halved and thinly sliced
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup organic beef broth
1/4 cup red wine
2 lbs lean ground grass-fed beef
1/2 cup gluten free bread crumbs or almond flour
2 tbsp minced parsley
1 tsp freshly ground black pepper
1 tsp sea salt
2 free range eggs
2 cups swiss (or mozzarella) cheese, shredded and divided
2 1/2 cups organic free range beef broth
1/2 cup red wine
3 tbsp arrow root powder
salt & pepper, to taste

Preheat oven to 350°F and cook the onions first, heating coconut oil or butter over medium heat. Cook onions with salt & pepper for 15-20 minutes, stirring frequently until caramelized. Add wine and beef broth; reduce until very little liquid remains and set aside while making the meatloaf.

Lightly beat eggs and combine with ground beef, bread crumbs or almond flour, parsley, salt, and pepper. Line a 10×12-inch shallow dish with plastic wrap or wax paper, and press the meat mixture to fit the space.

Set aside ½ cup shredded cheese and ½ cup caramelized onions. Spread the remaining 1½ cups cheese and caramelized onions over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9×13-inch baking pan. Bake for 45 minutes.

While meatloaf is baking, prepare sauce. Whisk beef broth, wine, arrowroot powder, salt, and pepper in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until thickened.

Remove meatloaf from oven, pour sauce over the meatloaf, and sprinkle with the remaining onions and cheese. Return to oven for 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Remove from oven and allow to stand 10 minutes. Slice and serve.

 

Chicken Marsala

Filed under: Chicken,Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:37 pm

Modified from http://allrecipes.com/recipe/8887/chicken-marsala/

Can be made gluten free using almond or other gluten free flour!

Ingredients
1 lb thin free range chicken cutlets
1/4 cup organic whole grain flour
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 tsp organic dried oregano
4 tbsp grass-fed butter (or ghee)
4 tbsp olive or coconut oil
1 c sliced organic mushrooms
1/2 cup Marsala (or other dry white) wine
1/4 cup cooking sherry (or apple cider vinegar)

Combine flour, salt, pepper, and oregano in shallow bowl. Rinse chicken and coat in flour mixture. Melt butter and oil over medium heat in large skillet. Lightly brown chicken; turn over and add mushrooms. Pour in wine and sherry (or apple cider vinegar). Cover skillet and simmer chicken for 10 minutes, turning once and cooking until no longer pink and juices run clear.

 

Mild Salsa May 29, 2017

Filed under: Appetizer,Gluten Free,Miscellany,My Favorites,Paleo,Recipe,Snack — Crista @ 9:25 pm

After nearly 18 months since severe back pain (from a herniated disk and two slipped disks) caused me to stop CrossFitting and running, and other life circumstances getting in the way of regular exercise and healthy eating in general ever since, I’ve gained a solid 30 lbs and I’ve had a number of false starts when it comes to eating right and losing weight. I’m off to another start now, hoping to kick-start my inner healthy again, and I made this salsa tonight as part of the new plan. Thankfully, it’s delicious!

Ingredients:
1 handful fresh cilantro, diced
1/2 sweet onion, finely chopped
4 cloves fresh garlic, minced
½-in slice of fresh jalepeno, finely chopped (optional)
30-oz can of diced tomatoes (fire roasted if desired)
1/8 tsp cumin
1/8 tsp chili powder
2 tsp salt
1 tsp freshly ground pepper
1 lemon (juice and zest)

Mix all of the above ingredients except the lemon in large bowl. Grate lemon zest into mixture; cut and juice lemon; add lemon juice and mix well. Refrigerate 1-2 hours before serving.

 

Skinny Zucchini Rollatini May 24, 2017

Tried this on a whim a few weeks back and it was a little tricky to roll since I sliced the zucchini by hand, but delicious nonetheless! Will try slicing more thinly with the spiralizer next time.

Ingredients:
2 cups cottage cheese, small curd or whipped
2 large eggs
1/2 cup freshly grated Parmesan, divided
1 tsp. garlic powder
Sea salt
Freshly ground black pepper
1 cup marinara sauce
2-3 zucchini, sliced 1/8″ thick
1 cup grated mozzarella

Preheat oven to 400°. Gently beat cottage cheese and eggs to mix; with 1/4 cup Parmesan and garlic powder. Season to taste with salt and pepper. Spread a thin layer of tomato sauce onto the bottom of a 9″-x-13” baking dish. Separately (e.g., on cutting board or plate), lay out the zucchini slices and spoon a thin layer of sauce on each, then top with a thicker layer of cheese mixture and sprinkle with mozzarella. Roll up and place in baking dish, securing with a toothpick if needed. Sprinkle with remaining 1/4 cup Parmesan and bake until zucchini is tender and cheese is melted, about 30 minutes.

 

Crockpot Shredded Taco Chicken April 5, 2017

1 small onion, finely diced
1.5-2 lbs skinless boneless chicken breasts or thighs
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp sea salt
1/2 tsp fresh ground pepper

Layer onion on the bottom of the crockpot. Mix the seasonings in a small bowl. Rinse and layer the chicken in the crockpot, and sprinkle the seasonings on both sides of the chicken. Cook on low for 6-8 hours, until the chicken shreds easily. Use two forks to shred the meat and serve with your choice of tortillas or taco shells, shredded cheddar cheese, black beans, refried beans, rice, and/or avocado. Works great for “make your own burrito” night!

 

Bone Broth January 11, 2017

Filed under: Breakfast,Crock pot,Gluten Free,My Favorites,Recipe,Snack — Crista @ 10:59 pm

Modified from: https://wellnessmama.com/5888/how-to-make-bone-broth/

Bone broth has become a recent curiosity/interest (turned mild obsession) of mine, and I actually started off my new daily regimen of sipping broth by “cheating” with an organic boxed version I tripped across at BJs. It wasn’t bad, but a little high in sodium. I was determined to try making my own, but just needed the time. Finally got around to it following my first attempt at Roasted Chicken on Saturday, and I’m never turning back. Not only did my house smell amazing (and reminiscent of my grandmother’s house my entire childhood), but the broth is delicious. Can’t wait to have a cup in the morning…the man even loved it!

Ingredients:
Leftover bones, etc. from organic, free range chicken (no need to clean them)
Cold water (enough to cover the bones in a large pot)
2 tbsp organic apple cider vinegar
2 carrots, roughly chopped (no need to peel)
2 celery stalks, roughly chopped (greens included)
Optional: chopped onion, garlic (2 cloves), parsley, sea salt (1 tbsp), other herbs or spices to taste

Fill large pot with bones, etc. and cover with cold water. Add apple cider vinegar and let sit for 20-30 minutes. Meanwhile, chop and add veggies. Bring to a fast boil, then lower heat and simmer for at least 8 hours (or in the crock pot for 24 hours). Check every 20 minutes or so for the first two hours to remove and discard any froth/impurities from the top. Strain broth in fine strainer and refrigerate or freeze. Save bones, etc. and freeze to use a second time if desired.

 

 
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