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Portabella Mushroom, Pepper, Eggplant, Tower Recipe
I hope you all had a wonderful Thanksgiving! I’m sharing a recipe I made over the weekend. I thoroughly enjoyed indulging over the holiday but wanted to get back on track again. In keeping with a healthy lifestyle, I know how important it is to re-adjust after the holidays. I’m sharing with you a recipe I came up with that is vegan, dairy free, gluten free and very low sugar, yet totally delicious. For those of you who love Italian food, this may be of interest. I was craving Italian food, but also didn’t want all the extra heavy ingredients that would add a heavy caloric load. So below is what I made and it was totally delicious:
Serve 3
Portabella Mushroom, Pepper and Eggplant Tower
INGREDIENTS:
1 medium eggplant
1-3 Portabella mushrooms
1 large Vidalia onion, cut into quarters and slices
2 bell peppers of choice cut into quarters
2 cloves garlic, minced
2 Tbsp of seasoning of choice (garlic, parsley, basil)
1 cup of tomato sauce (use your own, or I used Michaels of Brooklyn brand)
Two tablespoons Avocado Oil (good for high heat cooking)
Salt and pepper to tase
DIRECTIONS:
Preheat Oven to 400 degrees
Slice eggplant into one-half inch slices, coat with Avocado oil (good for high heat cooking)
Slice peppers in quarters and coat with Avocado oil
Place eggplant and peppers on a cookie sheet, sprinkle with seasonings, and bake for 25 minutes
In a separate pan, sauté the onion and garlic in oil for about 5 minutes or until onion is translucent
Fill a separate pan with one-cup water (you can use clarified butter too, I made the low fat version.) Place mushrooms in pan and sauté for 10-15 minutes.
Line a new baking pan with cooked mushrooms
Then add a Tbsp of sauce on each one
Then add a Tbsp of onion and garlic
Then add a layer of eggplant, top off with Tbsp of sauce
Then add a layer of pepper then add onion and garlic, with sauce
Keep alternating until you are done, and top off with pepper
Bake at 400 degrees for an additional 30-40 minutes
Optional: Add ground turkey or grass-fed beef (Paleo option) Optional: Add cheese (if you can tolerate dairy, or use Cashew Cheese)
Optional: Add sliced tomatoes to the mix (I didn’t have any on hand but would have if I did)
Enjoy!
PS: I will be having more recipes like this in my new book: Take Command of Your Total Health, A Women's Guide To Fearless Aging, launching December 13-16!
www.DonnaMarkussen.com
info@FindingYourHealth.com