Paleo Eggplant Bites

Since I began cooking I’ve always looked for substantial replacements for meatballs, so I began making eggplant “meat” balls.  Since my Paleo lifestyle change I’ve missed these hearty bites that can be put on anything from salads to wraps, so I’ve replaced the quinoa I originally used with cauliflower, my new favorite versatile vegetable.

What you need:

1 eggplant

1 head of cauliflower, stalk removed cut into bite sized florets

flax meal

1 egg

curry powder, garlic salt, ginger, cumin, pepper

Method

1. Poke holes in eggplant with a fork all over, place on baking sheet and roast at 350 until the eggplant collapses on itself, about 1 hour (faster methods: skin, cube, and roast or saute until soft)

2. While eggplant cooks, places cauliflower bits into food processor and pulse until the pieces are as small as bulgur and it’s light and fluffy.

3. Transfer cauliflower to large saute pan (no need for oil) and saute, stirring frequently, for 7-10 minutes.

4. Place cauliflower into a large mixing bowl, add about 1/2 teaspoon of each spice (or as much as you’d like)

5. Remove the eggplant from the oven and wait until it is cool enough to handle, then scoop out the inside with a spoon, place in the food processer and pulse until a somewhat smooth texture is achieved. (chunks are exciting, leave ’em)

6. Add eggplant and egg to cauliflower mixture and mix with hands until well combined, sprinkle flax meal as needed so balls hold together. Prepare baking sheet with parchment paper and roll mixture into one inch balls and place onto sheet.  Be sure none are touching, air needs to circulate.

7. Bake for 20 minutes, when outsides are lightly browned, use a spatula to carefully turn each one, bake an additional ten minutes keeping a close eye so none burn.

8. When you remove them from the oven you can eat them hot or cold (when I come home from work I’ll eat a couple cold if I’m really hungry).  Put them in wraps, over spaghetti squash, or in a salad.

Enjoy

xx

Paleolithic Parsnips: Sour Cream & Onion Matchsticks

I am, as a rule, not one to jump on ban wagons and follow trendy fads.  But due to my pancreas issues, the Paleo Diet has captured my attention.  While it is an amazing diet for losing weight my goal is to stabilize my blood sugar, spikes and drops of which leave me weak as a kitten.  I’m generally not a fan of meat but I tolerate some chicken cut up on top of my salads etc.  The real pull of this diet, however, are the constraints and the culinary creativity required to create exciting and enticing meals.

That being said prepare yourself for Paleo friendly snacking with my Paleolithic Parsnips, a take on the addicting sour cream and onion chip without ANY guilt…NONE.

Also prepare yourself for few measurements, the beauty of this recipe is to season “to taste”.  Just take it easy on the salt, while there’s no real limit to the salt you can add the parsnips have this beautiful sweet earthy flavor that about two healthy pinches of salt enhance.  Don’t mask the beautiful nature of your foods!

Ingredients

Parsnips (cut down into matchstick sizes, variation is okay as this will add texture later on)

1/4 cup coconut oil (melted)

To taste: salt, pepper, onion powder, a healthy squeeze of lemon juice

Method

1. Preheat Oven to 375 degrees and line a baking sheet with parchment paper.

2. Combine all the other ingredients, mix well using your hands (before washing off the oil I rub it in for a few minutes, the spices and salt act like exfoliates and the coconut oil is moisturizing…PALEO)

3. Spread parsnip bits into a single layer on your baking sheet.

4. Bake 15 minutes, remove from oven, stir around the bits and redistribute into a single layer.  Bake an additional 10 minutes.  Keep an eye on your parsnips, I prefer mine with some burned bits as they add an interesting flavor/texture, but remove yours when they start to brown a bit if you must.

5. LET THEM COOL A BIT, I burnt my tongue eating them fresh out of the oven!

I sprinkle these on top of my salads or use for a snack while I’m on a Netflix Binge (did you know they have ten seasons of Friends on there? Yeah…)

Enjoy!

xx