Showing posts from May, 2014

Baked breaded eggplant

So this recipe is one that I will be using in as many ways as I possibly can. A Paleo breading?! Say what! This was delightful on eggplant, and I look forward to breading everything in sight.

Found on who adapted from Paleo Girls

2 medium eggplants
2 eggs, whisked
coconut oil, enough to oil pan for each batch of eggplant

For the Paleo breadcrumbs:
1 cup almonds
1 cup cashews
2 cloves garlic, pressed
2 tablespoons dried Thyme
2 teaspoons dried Oregano
2 teaspoons dried Rosemary
3 tablespoons dried Parsley Flakes
1/2 tablespoon Sea Salt

Preheat oven to 350Peel, slice into 1/4 inch rounds and rinse eggplant. Set aside.Prepare breadcrumbs. Place almonds in food processor, chop until very fine. Set aside. Place cashews in food processor, process until it resembles parmesan cheese, add to almonds.Press garlic. Add garlic, Thyme, Rosemary, Oregano, Parsley and Salt to almonds and cashews. Stir to combine.Set up breading station. Whisk two eggs, p…

Stuffed, Marinated Mushrooms {Paleo}

As always, I am LOVING Lexi's Clean Kitchen recipes. I make one of her recipes at least once a week as I'm learning the Paleo lifestyle. Last night, I made Stuffed Mushrooms ~ and these little guys were PACKED with flavor. I was pleasantly surprised, because I was a little skeptical on this one. It just didn't sound like it would taste like much. I was mistaken. Ohhh, was I mistaken. 
I think the trick to these is the marination. {Marination?! I'm making that a word, and I'm making it mean what I want it to mean} - I didn't even get those suckers in the fridge for very long, but it makes a world of difference, especially for these hefty mushroom caps. 
Stuffed Marinated Mushrooms {Paleo} original recipe from
ingredients: 1 package Portobello mushrooms {containing at least 4-6 mushrooms} 1/4 cup balsamic vinegar 2 Tbl EVOO 3 chicken sausage, casing removed and diced {I used organic, sun-dried tomato flavor} 1-2 cloves garlic, minced 1 …