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Eggplant, parmesan, garlic & herbs come together for a faux meat experience that is mostly veggie. Form these large into patties to put on a bun or make them small and use them as you would meatballs. Almond meal was added for extra protein & texture, but if you can’t do the nuts substitute more breadcrumbs. Gluten-free crumbs could work for this or substitute half almond meal & flax meal, instead.
Eggplants become the ‘meat’ of this dish and are packed with taco flavor. We prefer topping them with avocados & arugula, but add your choice of toppings to this easy filling. We chose to use crispy taco shells, but soft tortillas would work nicely too.
A simple dish of protein pairs well with a variety of savory, vegetable packed sides. Use farm fresh eggs and a smoky pasture raised slice of ham— if possible.
Using muffin tins or small round dishes such as ramekins these little baked eggs whip up quickly and then can bake in the morning while you take a shower or finish getting ready for your day.
The Mexican street food of corn on the cob is smeared with a creamy, spicy lime sauce and finished with a sprinkle of cojita cheese. It feels decadent, but just use thick yogurt instead of the mayonnaise for a few extra probiotics.
