Paleo Moussaka Lasagna

I got the original Recipe from here, but decided to change it up to fit our lifestyle and taste a bit better.

Ingredients:

1 Eggplant peeled and sliced
1 Zucchini sliced
1 clove of garlic diced
10oz. or 1lb of lean ground Turkey
1 28oz. can or Marzano Tomatos
2 tbsp Tomato Paste
2 8oz cans of organic tomato sauce
8 white mushrooms
4 cups of fresh spinach
1.5 cup of raw cashews (soak them overnight if possible, but a minimum of 2-3hrs)
1/2 cup unsweetened Almond milk
1 Lemon
3tbsp. Olive oil

In a sauce pan, heat half the olive oil and saute the minced garlic then add the turkey to it. While the Turkey is browning, cut the mushrooms and heat a frying pan with the rest of the olive oil. Add the Mushrooms.
When the Turkey is all the way cooked, no more pink, add the tomato paste, Marzano Tomatos and Tomato sauce. Mix, then season to your liking, I use pink salt, black pepper, basil, oregano and a tiny bit of garlic powder. Turn on low and let this simmer.
When the mushrooms are soft add the spinach and sautee until just wilted and put the mixture in a bow.
In a blender, put in the drained Cashews, a tsp. Lemon Juice, Salt, Pepper and some garlice powder and the Almond milk and blend until you have a smooth creamy paste. Mix that in with your spinach mixture.
Preheat oven to 350F.
In a 9×13 Pyrex pan, Put one layer of Eggplant. Then add 1/3 of the tomato sauce and on top of that spread half of the Cashew mix. Then add a layer of Zucchini and repeat with the tomato sauce and Cashew mix. Add one more layer of Eggplant and spread the rest of the tomato sauce. I happen to have some Vegan Cheese from Trader Joe’s so I spread that on top.
Put it in the oven and cook for 45 minutes.

Nutrition: 253calories, 15g fat, 22g, carbs, 3g sugar, 14g Protein

Enjoy!!!

Musings and Meal Plan for this week

I have been in a little bit of a slump. I am working out, but my food is not on par. I know why, I was hit with a bout of depression, which just really sucks. I am sure it would have been even worse if I was not working out. But I had a fantastic weekend, well mostly aside form the fact that my son got sick. He doesn’t get sick often, but when he does, he does it well. He ended up with both flu strands and Strep on top of that. But thank goodness for the meds he is now on the mend and feeling much better.
Today I got up (later than usually, due to it being spring breaks) I made my meal plan and then went to the gym. I took my Impala, cause there is a trainer that loves the car and it was his birthday today. I planned on going to the grocery store after, but realized I left my wallet at home. So when I got home, I hung out with the kids and went to the store a bit later.
I made my meal plan for the week and I am happy with it and here is my grocery haul. I want to make the next two weeks count cause i am having surgery on the 24th.

I also bought Rice Protein to figure out how to make my own protein bars. Cause to be honest I love the 22days but they are getting expensive. So we will see how this goes.

Meal Plan:

Monday:
Roasted Chicken (bought at the grocery store, skin removed) hummus, carrots and salad.

Tuesday:
Lasagna I am using eggplant instead of Zucchini this time

Wednesday:
Fish Taco Bowl

Thursday:
Chick Pea Stew ( my husband is running a 10K on Saturday and needs lots of carbs)

Friday:
Balsamic Chicken, Zucchini and Rice

Saturday:
Hubby and Son are having Spaghetti

Sunday:
Grilled Chicken, Brussel Sprouts and Salad

Carrot Cake / Loaf gluten free and dairy free

So my friend challenged me to make Carrot Cake healthier and I accepted. Since I love Carrot Cake I decided it needs to be gluten free and dairy free.
So I scoured Pinterest to find a recipe I could adapt and I did.
This Recipe was the base for my Cake Loaf.

Here we go 😀 Yields 12 slices

Dry Ingredients:
2 cups of gluten free all purpose flour (I used Red Mill)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp ground Ginger

Mix all together in a medium bowl.

Wet ingredients:
1tsp. orange zest
6 tbsp orange juice
1/4 cup unsweetened apple sauce
1/2 cup blue agave
2 servings of liquid egg whites
1/4 tsp vanilla extract
1/4 cup coconut sugar
1/2 tbsp lemon juice
1 1/2 cup shredded carrots

Mix well and then slowly add the dry ingredients. Add in to a loaf pan and bake in a preheated oven at 350F for 45 mins.

Icing:
1/2 cup raw cashews, soaked in boiling water for at least 30mins better be overnight
1 1/2 tbsp agave
1 1/2 tbsp Lemon Juice
1/4 tsp cinnamon

blend that in a blender until creamy, I used my Magic Bullet Blender, my Cashews weren’t soaked enough so I added a tiny bit of water to make it creamy.
Spread on top of the loaf and voila.

Nutrition Facts: 184cals, 3g Fat, 38g carbs, 4gr Protein
Definitely a Treat.

Enjoy!!!

Fish Taco Bowl…

I found this Recipe and the whole family love it.

Ingredients:
4 tilapia filets
Pampered Chef southwest Seasoning
1 Cup frozen Corn
1 cup red bell pepper (diced)
1 can black beans
1 red onion
2tbsp Olive Oil
2 Avocados
2 Limes

heat one tbsp (I used less) of oil and season the fish with the Seasoning, then put in the pan, cook for 3mins, do not touch then flip and cook again for 3 minutes until fish is done. and nice and crisp.
Put all the fish on a plate and cover to keep warm then in the same pan sautee the onions, bell pepper and corn and let it caramelize. Let it cook for about 5-10mins, add the beans and cook till beans are heated thru.

Serve over rice (I didn’t as I don’t eat starches in the evening) and the put the fish on top, add half an avocado and slices of limes.
You can add some cilantro.

Enjoy!!

Meal Plan for this week…

Thursday:
Eggroll in Bowl

Friday:
Chili recipe will be posted

Saturday:
Salad Bowl,
It’s my daughter’s Birthday Party and they are having cake and Pizza.

Sunday:
Curry Stew

Monday:
Foil Pack Pesto Salmon

Tuesday:
Spaghetti Squash and Turkey Meatballs in Tomato Sauce

Wednesday:
Crockpot Chicken, Veggies and Rice
I did not buy a whole chicken, I bought 4 Drumsticks and 2 Breasts, still on the bones.