Easy Eggplant Parmesan

Prep Time: 15 mins Total Time: 55 mins Servings: 4

Ingredients

1 eggplant, peeled and sliced lengthwise thinly

2 eggs, beaten

1 1/2 cups seasoned dry bread crumbs (SUB ALMOND FLOUR)

1/4 cup olive oil

3 cups spaghetti sauce

1/2 lb shredded mozzarella cheese

1/3 cup grated parmesan cheese

Spaghetti sauce

Directions

Dip each eggplant slice in beaten egg, and dredge with almond flour

Place slices on a parchment paper lined cookie tray

Bake at 400 degrees for 6 minutes per side

Lower temperature to 350°F

Pour a little sauce in bottom of a baking pan, sprayed lightly with olive oil spray

Arrange half the eggplant slices in the bottom of the baking dish

Spread half the remaining sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.

Bake 40 minutes or until mixture is bubbly.

 STRAWBERRY RHUBARB CRISP

Going grain-free does not mean no desserts.  Here is a favorite of mine.  It will be rhubarb season in New York one of these days!

 INGREDIENTS:

3 cups strawberries,halved

3 cups rhubarb,chopped

½ cup honey

TOPPING 

1 cup almond flour

2 tablespoons coconut flour

2 tablespoons honey

¾ tsp. cinnamon

½ tsp allspice

1/8 teaspoon Celtic sea salt

4 tablespoons butter or ghee, melted

1 cup chopped pecans

DIRECTIONS:

1.    Mix strawberries, rhubarb and honey thoroughly and place in an 8”x8” ungreased pan

2.    Mix all other ingredients until crumbly, sprinkle over fruit mixture and bake at 350° for 40 to 50 minutes, until golden.

Grain-Free Chicken Cordon Bleu

Recipe serves 4

INGREDIENTS

8 thin half chicken breasts (4 half chicken breasts can be sliced from end to end to make thin pieces)

1 large egg

About a cup of finely chopped pecans or walnuts

About 3/4 cups of shredded parmesan/Romano or other italian cheese combination, OR 4 slices of provolone

4 slices of ham

DIRECTIONS

Line a baking sheet with parchment paper

Dredge ONE side of chicken in egg and then in nuts

Place 4 pieces of chicken, nut side down, on parchment paper lined baking pan

Top bare side of chicken with cheese

Place a slice of ham on top of the cheese

Cover the cheese and ham with a second piece of chicken, nut side up this time

Bake at 375 for 45 minutes, or until thermometer reads around 160 degrees

Paleo Maryland Crab Cakes

Another savory grain-free recipe.

(I made a number of changes to this Paleo recipe I found online. My adjustments are in parentheses)

Ingredients

1 large egg

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce (such as Tabasco(R))

1/4 teaspoon lemon juice

1 1/2 teaspoons seafood seasoning, such as Old Bay(TM)

ground black pepper to taste

1 pound fresh lump crabmeat (I used three 6 oz cans of Trader Joe’s cabmeat)

1/4 cup almond flour (I used almost 1/2 cup)

1 tablespoon finely diced red pepper

2 teaspoons sliced green onion

1 tablespoon chopped fresh parsley

1/3 cup almond flour (I used at least twice this amount)

Directions

Grease a baking sheet. (I used parchment paper)

Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.

Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. (I simply added the crab to the mixture to save dish washing)

Mix in 1/4 cup almond flour, peppers, green onions, and parsley.

Form mixture into 6 patties. (I formed six balls and squeezed out the excess water)

Place 1/3 cup almond flour in a shallow bowl. Dredge each cake (ball) in almond flour and set on prepared sheet pan; (flatten the balls into patties on the baking sheet); refrigerate for at least 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Bake crab cakes in the oven until golden brown, 15 to 20 minutes.