I was walking around Sprouts after a tough workout and my stomach was growling like crazy. It is NEVER good to go to a grocery store on an empty stomach especially after working out. I grabbed some eggplant, veggies, pasta sauce and headed out before buying the entire store. One thing I did buy was nuts in the bulk section. I was proud that I did not eat the whole bag in the car!
While drinking a protein shake I decided to experiment in the kitchen. That experiment made a huge mess but was also a huge success! Below is the recipe for my Twice Baked Stuffed Eggplant Boats! I am so excited to share this with you!
One of my favorite brands of pasta sauce that I used in the recipe is Muir Glen. Luckily, the sauces were on sale for &1.99 at Sprouts so bought three jars!!!
The stuffing for the boats.
Stuffing the boats very high!
Here is the recipe! Enjoy!
Anyone that is very close to me knows that I am a huge sucker for biscuits! When it comes to weekend brunch, biscuits is all I want to eat! My stomach is not in agreement with me so I have to limit myself and come up with alternatives. The recipe below is one that I have experimented with for a bit. I have a few others but those need some fixing…
In the recipe I used Carrington Farms coconut oil and Honeyville blanched almond flour. Both were purchased at Costco.
These guilt free biscuits are delicious! They do not rise as much as regular flour biscuits, are not as flaky and are a bit dense. One is a perfect serving for someone like me!
Try the recipe and let me know what you think! Please share, comment and follow my blog.
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Banana Bread Pancakes
Gluten free and Guilt Free
- 1 large ripe banana, mashed
- 1 egg
- ½ c almond flour
- 1 tbsp. Milled flax seed
- ½ tsp. cinnamon
- **Optional** ½ tbsp. organic sugar (also try coconut sugar)
- **Optional** fresh blue berries
$$ Tip: For the almond flour, use a coffee grinder and grind up almonds.
Mix all ingredients except for the blue berries. Heat a skillet on medium heat and spray with cooking spray. Spoon ¼ c of the batter onto the skillet then spread it a little so it doesn’t stay as a blob. Add the fresh blue berries and lightly press them down into the pancake. Allow the pancake to cook for about 3 minutes then turn it over.
Food prep tip: You can double the batch, make all pancakes and then freeze for later.
Mix makes 4 mini pancakes.
Nutrition info per 1 serving – 1/4 c (4 servings total)
- Calories – 119.5 g
- Fat – 7.68 g
- Carbs – 6.35 g
- Sugar – 2.38 g
- Potassium – 45.3 g
- Protein – 5.23 g