Thursday, May 15, 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 350
  • Peel, 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, place beside breadcrumbs and eggplant rounds.
  • Place eggplant on foil covered baking sheet (1 or 2 depending on how many rounds) and bake for approximately 20 minutes, or until the breading turns a golden brown color 


  1. Serve with your choice of spaghetti sauce {I always default to Nature's Promise~ either tomato basil or fra diavlo. 
  2. Breading can be used for a variety of other things... Can't wait!

Friday, May 2, 2014

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


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 yellow onion, finely diced
2 cups baby spinach leaves
1 cup grape tomatoes, halved
Sea salt & ground pepper to taste


  1. Preheat oven to 350 degrees
  2. Separate the stems from the mushrooms and reserve for later
  3. In a small bowl, whisk together 1 Tbl EVOO and vinegar. Pour the mixture into a large ziplock bag and add the mushroom tops. Marinate in the fridge for up to 30 minutes
  4. Once marinated, put the mushrooms on a cookie sheet and bake for 15 minutes
  5. While cooking, chop mushroom stems, mince garlic, and chop onion. Heat remaining oil and add garlic, chopped mushroom stems and onion and let cook for 5 minutes, mixing often
  6. Add in sausage, spinach, and tomatoes; let cook for an additional 5 minutes
  7. After the mushrooms have cooked, remove them from the oven and gently pour off any liquid. Spoon in the filling into each mushroom cap
  8. Serve and enjoy!


  • We could only get a package of mushrooms that were kind of small. It worked ok, a small portion was 3 mushrooms. I would probably try to buy larger mushrooms next time.
  • The sun dried tomato sausage was a delight. The original recipe calls for spicy sausage, which also would work well I think, but I think I will experiment with different flavors of chicken sausage. It's such a great ingredient!
  • This could be used for mini mushrooms, too, to be served app-style. The sausage would just have to be broke up significantly more than it does with the larger mushroom caps
  • The original recipe also called for basil. I might try that next time, just chopped and sprinkled on top. 
  • For a non-paleo version, sprinkled with breadcrumbs and a little grated parm then broiled for a minute at the end would be yum!