Sweet N Spicy Roasted Eggplant Sandie

I used to detest Eggplant. I thought it was slimy and bitter and seedy. But eggplant is kind of like okra, you just gotta show it a little love, treat her kindly and cook her right! Then it’ll B-L-O-W your mind and the possibilities for it are endless. These days I ALWAYS either have a raw 🍆 on hand, or some prepared, leftover cooked eggplant to eat/play with.

And who doesn’t like a good sandie? Especially when it’s huge and bursting with flavor! The secret to this one, IMO, is the flavored eggplant and the pesto.

Ok, so here we go. Here’s what you will need for the eggplant:

1 eggplant, peeled and sliced into 1/4″ slices

2tsp garlic chili paste

2tbsp Bragg’s aminos

1/2tsp brown sugar

Juice of 1/2 lemon

Ok,

Step 1: preheat your grill to about 400*

2. Mix the brown sugar and lemon juice into the braggs liquid aminos in a separate bowl.

3. Brush both sides of the eggplant with garlic chili paste.

4. Dip brushed eggplant into the aminos/brown sugar mixture

5. Grill eggplants for about 7-9 min on each side… i like mine a little charred on the outside so I go for a bit longer.

* this makes about 6 slices or servings, so just contain what you don’t use, pop it in the fridge and reheat in a pan/skillet for the next day!

To assemble the sandwich, just take your bread of choice. Slather both slices with this pesto, or pesto of choice. Then add your tomatoes and eggplant slice (or slices 🍆😳) on one piece of the bread. Then add the arugula (or spinach works well) on the other and weigh the leafy greens down with the avocado- it’s easier to close the sandie this way. It miiiight be a bit of a challenge to smash the sandwich together, but it’s doable AND worth it 🤤

Keto Blueberry Rolls

These could easily be turned into muffins, but these bad boys hold their shape, so why dirty a pain-in-the-butt to wash muffin pan when an easy-to-clean sheet pan will do? I’m a big fan of Mom hacks. Nah, I’m just a big fan of keeping stuff simple. And, I know I’m partial, but I think they look just as good- no?

Again, I’m not a strict keto eater, but I’m excited at the prospect of finally learning how to cook with coconut flour! I adapted these from ketoconnects recipe for their rolls. So here goes:

Ingredients:

1/2c coconut flour

2tbsp psyllium husk powder

1/2tsp aluminum free baking powder

1/4 tsp fine ground pink himalaya sea salt

2 packets or 2tsp stevia

3/4c Water

4 eggs

4tbsp grassfed butter or coconut oil, melted

1/4c Wymans frozen blueberries

Directions

1. Preheat oven to 350 and lay a Silpat mat on a baking sheet

2. Mix all dry ingredients (first 5 listed)

3. Gently blend or mix water and eggs

4. Add butter while mixing/blending

5. Pour wet into dry and mix gently until incorporated.

6. Fold in blueberries

7. Form into rolls and bake at 350 for 25-30min- please don’t mind my dirty silpat mat 😬

Top with butter and enjoy!

Went ahead and made mini muffin versions for the heck of it… What can I say- I was curious 🤷🏻‍♀️

Peanut Butter Superfood Bars

Oh my goodness. All I can say is thank goodness I’m nursing and have some extra calories to allot because they’re going straight to these! These are ridiculous! They’re like, superfoods peanut butter fudge bars. Peanut butter, coconut oil, a little chocolate, flax, coconut and a few other things sprinkled in there. Literally melts in your mouth while you’re crunching on all the crunch so you don’t run out of either flavor or texture. I cannot stop!
I was feeling terrible all day. Head pounding and just out of sorts. But when you’re a mom, you don’t get sick days! Hauled myself off the couch and did some kitchen experiments with my little (see my InstaStory!)… one of my favorite things to do- to cure my malaise. Definitely glad I did! 

 

Huzzah! Here it finally is 🙌🏻… my peanut butter bar video! Had to re make and redo the ENTIRE thing after a certain little love bug deleted the first one off my phone 😒#momproblems
Anyhoo here ya go!
Mix until smooth
1c Peanut Buttah
1tbsp honey
1 tsp vanilla
3 tbsp coconut oil
Dash sea salt
1 tsp cinnamon
Add:
1/4c flax seeds
1/4c unswt coconut
1/4c dark chocolate chunks
1/4c pumpkin seeds
Fold a few times and pour into a loaf pan. Freeze for 1 hour. Cut and enjoy. Try not to eat all of them in one sitting either 😎. Happy Sunday!!