Gluten-free Roasted Eggplant Caponata

Though I'm more of a college football fan than the NFL, I still find myself getting into the Superbowl every year, even if I accidentally scream, "GO BLUE!" (Univ. Michigan alumni shout out!) With the big game day fast approaching, I've been attempting to plan out a healthier menu that still tastes indulgent. I wanted to move away from the traditional cheesy dips and salsas that everyone expects and do something in the veggie dip realm, but without the dairy. Eggplant is a totally unexpected ingredient when it comes to the Superbowl, but this Eggplant Caponata is full of big and fresh flavors that will knock out the competition--even if it's just a side dish. I paired this with easy toasted brown rice tortilla chips.

Roasted Eggplant Caponata

This recipe is free of: Gluten, Soy, Dairy, Peanuts, Legumes, Yeast, Corn, Eggs, and Sugar.

• 1 large eggplant
• 1/2 cup chopped or sliced black olives
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh basil, thinly sliced (chiffonade)
• Salt, Pepper, Red pepper flakes
• Optional: Sun-dried Tomatoes
• Optional: 1/3 cup roasted chopped walnuts, or pine nuts. (If you're allergic to tree nuts, try sunflower seeds).
• Brown Rice Tortillas

1. Preheat the oven to 400 degrees F. Brush the whole eggplant with olive oil and roast for 45 to 50 minutes.
2. Let the eggplant cool slightly, then peel off the outer skin.
3. In a food processor, lightly pulse the inside of the eggplant. Transfer to a mixing bowl.
4. In a skillet over medium heat, saute the onion, garlic and olive oil with salt, pepper, and red pepper flakes to taste. Once onions are mostly translucent (about 5 or 6 minutes), remove from heat and let cool slightly.
5. Combine the eggplant, onions and garlic, olives, and fresh basil. Top with roasted walnuts (or sunflower seeds) and some sun-dried tomatoes (optional).
6. Break some brown rice tortillas into equal triangles by folding them twice down the center and toast in the oven at 450 degrees F for 5 - 10 minutes, until crispy like chips. Serve with the Caponata dip.

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Why Breakfast Should Rock Your World

Back when I was young, I'd spend quite a bit of time watching my favorite shows on t.v. Mostly this included now foreign titles like Rescue Rangers, Talespin, and of course, Pokemon. That last one probably deserves a groan, but the worst part is I still don't feel much shame for it. I'm secretly a nerd at heart. These shows were frequently interrupted with flashy ads for toys, games, sinfully tasty sugary treats, and "meals" that promised happiness. I was too young to realize it back then, but at the end of each sugary breakfast cereal ad, there always stood a disclaimer: "This is part of a complete breakfast!" Keyword: Part. The truth is, I often only ate a bowl of sugary processed cereal for breakfast and missed out on most of the nutrients my body was craving.

Let's take the word breakfast and dissect it: Break and Fast. At breakfast, you are literally breaking the fast that your body has undergone overnight. When you skip the first meal, indulge in empty sweets, or just go straight for the coffee instead, your body looks for real fuel elsewhere. Your body can end up mining minerals and nutrients straight from your own body, depleting you of energy and vitamins. While some think this is a way to lose weight, studies show the exact opposite happens. Those who regularly eat a complete breakfast actually tend to weigh less than those who skip out. One reason could be overeating later as a result of missing out earlier.

Kick starting your day with several different whole, healthy foods makes a big difference in mental performance, behavior in children, and overall healthy weight.

Here's a quick example of how I start my days on any given day of the week:

• 1 glass of hot water with juice of one lemon - detoxes the body and kick starts the metabolism.
• 1 cup green tea or herbal tea
• A few small pieces of fruit, or a veggie and fruit smoothie with almond milk
• Complex carbohydrates - these keep you feeling full longer than simple carbs that quickly turn to sugar in the body. Examples: Brown rice pancakes, buckwheat, or quinoa porridge.
• Grain-free options such as sugar free paleo muffins are a great boost in plant protein.
• Once or twice a week, lean chicken sausage adds some protein to my routine. Sometimes I'll opt for local soy-free eggs instead. If you're vegetarian or vegan, try adding some cooked kale, spinach or leafy greens for a boost in protein and calcium.
• Brown rice protein smoothies or raw food smoothies are great if I'm on the go.

One of my favorite tips is to quickly whip up your breakfast the night before so you're not spending too much time cooking in the morning. Here's a few of my favorite gluten-free, soy-free, dairy-free, processed sugar-free recipes to get you going in the morning:

1. Rustic Apple & Blackberry Tart, Grain-free
2. Soft Baked Pretzels, Grain-free
3. Paleo Almond Orange Vanilla Cake, Grain-free
4. Savory Belarusian Kapusta (Eastern European sauteed cabbage), Vegan
5. Breakfast Stuffed Tomatoes
6. Flax & Almond Paleo Pancakes, Grain-free
7. Hazelnut Buckwheat Pancakes

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Things I'm Loving

 

- Chocolate Paleo Cupcakes from Elana's Pantry, Grain-free -

Every so often, I like to share little sprinkles of joy and things that make me happy right now. When things are busy or a little more stressful than usual, I find it beneficial to focus on the small things that I love. It reminds me that positive affirmations, little victories, and appreciating what I have make all the difference.

- Al Fresco Chicken Sausage with Polish Sauerkraut -

- Easy veggie soup made with Imagine Vegetable Broth -

- Yogi Vanilla Spice Perfect Energy tea in the morning -

- Cracovia Polish Sauerkraut (kapusta) -

- Simple lessons from daily tea -

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Our Engagement

I couldn't be happier in saying that since December 29th 2012, I am lovingly engaged to my best friend in the universe. I hold so much excitement in my heart for the times that we will share; growing, learning, eating, laughing, playing, working, cooking, dancing, crying (happily!), and trail blazing our way through this enchanting, wild world together.

When I saw my future fiance for the first time, the strangest feeling crept over me. We had not yet exchanged words or even locked eyes, but I felt an odd and knowing feeling inside. I'd like to think it was my spirit instinctively acknowledging the deep and pure compatibility; something my heart and head would soon realize that we shared. I still hadn't looked him in the eye as I saw him in my peripheral standing in the doorway, his face only half lit by the warm fire outside, but his smile bright as ever as he peered at me through the darkness. I've said it many times since that night..."I'm so glad you found me."

Thank you for everything you've taught me, Y. I've grown more since I met you than in all my life. You challenge me to reach my highest potential and make me feel that no matter what obstacle I'm facing, I can not only conquer it but can turn it into the most positive and rewarding experience possible. I only hope I can give the same to you the rest of our years.

Ps. I promise this will not turn into a wedding blog =) That's not to say I won't share anything about it here, but everyone can still expect the usual allergy-free, gluten-free goodness around here. Thanks to all our friends and family for the well wishes!

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Soft Baked Pretzels, Gluten-free & Grain-free

I cannot recall the last time I had a pretzel. A soft, baked pretzel at that. I can also honestly say that I've never tasted a homemade pretzel. When I was quite young, I regularly crunched on salty twisted, skinny crispy, fluffy soft, and thick straight pretzels. But they all had one thing in common; they came prepackaged and processed, bought easily from the grocery aisles. Since I haven't been able to indulge in that simple pleasure for years, I am brimming with excitement over these gluten and grain-free soft pretzels. This dough is the easiest to roll and bend into shape due to the pliable coconut flour. When I was rolling out a pretzel between my hands, it almost seemed like there was gluten in it--so mold-able! I'd love to say that this recipe was my own, but I have to give genius credit where it's due. I used this pretzel recipe from A Love Affair with Honey, and honestly made no changes. Next time I may try adding a little baking soda to make them rise a bit more, but it's a great recipe either way. It makes beautiful, delicious and healthy grain-free, soy-free pretzels.

**It has since come to my attention that this recipe has been removed from the original site, but please check the comments below as one of my wonderful readers has outlined the original recipe from that site and shared it below. All credit still goes to those at A Love Affair with Honey. 

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