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!!!

Stuffed Bell Peppers (Gluten free and Dairy free)

I found a recipe to stuff bell peppers with Quinoa, ground beef, spinach and mushrooms a couple of years back. Today I made it to fit my new eating clean habit. Everybody loved it. I made peppers for the family with Quinoa and I left it out for myself, as I don’t eat complex carbs after 3pm.
Also finding a Vegan “Cheese” that would work was hard, but Go Veggie Brand Mozzarella Shreds seem to work and taste pretty g

This makes about 6 stuffed peppers

Ingridients:
6 bell peppers
1lb. ground tukey (I used 93/7)
3-4 Cups of Spinach
8 white mushrooms
1/4 cup and some to top Go Veggie! Mozzarella Shred
half an onion
1 cup cooked Quinoa
Salt and Pepper,
Oregano and Basil
1 tbsp Olive Oil

Preheat oven to F350
Chop the onion and sautee in Olive oil, then add the mushrooms, let them cook for a minute or two, then add the spinach, once the spinach is a wilted, put that aside. Brown the ground turkey until no more pink, season with Salt, Pepper, Oregano and Basil. Then put the Turkey into the veggie mixture and add the Quinoa and Go Veggie. Mix. (for me, I mixed everything, but the Quinoa and stuffed my pepper, after I took my portion out I added the Quinoa)
Cut the Tops off the Bell Peppers and take all the seeds out then fill with the mixture. Sprinkle with a little bit of Go Veggie. Set the peppers into a baking dish and bake for 35mins.

Nutrition:
320 Calories,  12g fat, 2g sat. fat, 19g carbs, 6g fiber, 3g sugar, 31g protein

the one on the right is the one without the Quinoa

Enjoy !!!

Week 5, take 3 on getting this written

This is the 3rd time I am sitting down and start to write this blog entry.

Things are going well, I survived Thanksgiving by actually loosing a lb. and I made it gluten and dairy free. The kids loved the food as well, which is always a plus.

I will add the links with the recipes to the list as I write them. Some I made up some I can just link up. 😀

Our feast had the following dishes:

Turkey Breast
Mashed Sweet Potatos
Caramelized Rosmary Carrots
Green Beans with Tomatos and Pine nuts
Roasted Cauliflower
Crockpot Cranberry Chutney I used only 1/4 cup of coconut sugar and I left our the raisins and nuts.

Apple Crumble I used this Recipe for the filling, but only 1/4cup of Coconut sugar and this recipe for the topping.
Pumpkin Pie this was a little tricky, I didn’t have enough walnuts so I used almonds and it made it a bit greasy. It was delicious. But it could have used less coconut oil.

I hit the gym on Thursday and it felt good, especially after hurting my knee on Tuesday. Then Friday we went to the Renaissance Fair and I was so happy that a corset I bought the year before finally fit me. My fitbit went off at noon with my walking goal. And then it messed up and didn’t read right. But I was so tired the next day. I didn’t get to the gym Saturday or Sunday.

But here we are, week 5.
So far I am down 8lb., 8,8 inches all over and dropped my body fat by 4%. That is amazing in 4 weeks. I thought going gluten and dairy free would be hard, but it’s easier than I thought. Also I noticed my excema on my hands is almost gone. I haven’t had a flareup since I started this journey.
I am also a full pants size down, I fit in a pair of Jeans I haven’t worn in two years, so this makes me very happy.

Keep fighting…
Claudia

Brunch aka, gluten free, dairy free bread and Turkey Egg Casserole.

Today we were supposed to have brunch, but so many were sick it got cancelled.

But I still wanted brunch so I made a gluten free, dairy free bread and a Egg Casserole.

Gluten Free/Dairy Free Bread:

1 pack of Bob’s Red Mill Gluten Free homemade wonderful Breakd mix. (you can order it here)
Now on the package it uses milk and oil or butter. I substituted those items with Unsweetened Almond Milk and I used Coconut Oil. And the bread came out delicious.
This loaf makes 16slices.

Nutrition Facts are:
141 cals, 5g fat, 23g Carbs and 3g protein.

Gluten free and Dairy free Turkey Egg Casserole:
1lb of ground Turkey (I use 97/3) 
1Onion, 
1 glove garlic
1/2 red bell pepper
1/2 green bell pepper
1cup mushrooms sliced
1cup spinach
salt and pepper to taste
4 Eggs and 8 eggwhites
1/4 Cup of plain so delicious yogurt
Makes 8 servings
Preheat oven to 375F
Brown the Turkey meat until it is cooked all the way then add the onions and garlic, then add the bell peppers cook till softened a bit. Add the mushrooms, let them cook down a bit and then add the spinach and sautee. Fill into a glass pyrex pan mine is I think 9 by 9. Then in a bowl mix the eggs and eggwhites and add the yogurt. until smooth, season with whatever seasonings you desire, I used just salt and pepper.
Pour over the Turkey mix, put in the oven and bake for 45mins. or until you can tell that the eggs are no longer liquid. 
The leftovers can be stored in the fridge for 3-4 days
Nutrition info: 
155calories, 7g fat, 4g carbs, 20g protein

Portabella Mushroom as a Bun Turkey Burger…

I was in the mood for a burger, but since I don’t eat carbs after 3pm, getting a hamburger bun was a bit difficult, so I tried to figure out how to do this. And suddenly I got the idea I could use Portabella Mushroom Caps.

So here is the recipe for this yummy dinner:

2 Portabella Mushroom Caps
1 Turkey Burger Patty (I used the pre made from HEB, but you can make your own)
1/3 Avocado Slices
1 slice Tomato
Home made Hummus (for recipe click)

Preheat oven to 350F and drizzle a bit of olive oil onto the mushroom caps. Then bake them for 20mins. Meanwhile either grill your burger patty or pan sear it. (I pan seared) Once that is done you build your burger. I put Hummus on the bottom cap, then my patty, then tomato and Avocado and topped it with the second cap.
I served spinach and kale salad with it.

Nutriton:
465 cals, 21g Carbs, 31g fat (pretty much all healhty) 36g Protein,

Enjoy y’all.

5 Spice Turkey Lettuce Wraps…

This is an altered version of the recipe I got from weigh forward.

Ingridients for 4 Servings:
1lb ground lean turkey
1.5 cups cooked rice
1tbps sesame oil
1 red bell pepper (diced)
1/2 red onion (sliced)
2 med. carrots (peeled and shredded)
1/2 tsp 5 spice
2 tbsp Hoisin sauce
2 hearts of Romaine Lettuce
Brown the Turkey, once fully cooked add rice, pepper, onion, carrot, hoisin, 5spice and stir. Let it heat for about 2-3 minutes. 
Use the Romaine Lettuce as wraps.
Nutrtion per serving:
247 Calories, 9.2gr fat, 2.5 Sat. Fat, Cholesterol 90mg, Carbs 13.8gr, Fiber 2.5 gr, Sugars 4.1 gr and Protein 21.6gr.