Eggplant Casserole Whole Food Recipe

Eggplant Casserole Healthy Whole Food Recipe
(can be adapted to a Gluten-Free Diet, excellent Vegetarian recipe)

Eggplant Casserole Healthy Vegetarian Recipe

Eggplant Casserole Healthy Vegetarian Recipe

Ingredients:

3 eggplant, peeled and thinly sliced
2 eggs
4 cups bread crumbs (make your own from whole grain bread or from gluten-free bread)
6 cups spaghetti sauce, divided
1 package (16 ounce) low fat mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil


Instructions:
Also see Diana Walker’s Raw Food Health Benefits

  1. Place eggs into small bowl and beat.
  2. Place multi-grain bread crumbs in a separate bowl. (use gluten-free bread if you are on a gluten-free diet)
  3. Take sliced eggplant and dip into egg, coating completely.
  4. Place slices in bread crumbs covering entire slice.
  5. Place slices on cookie sheet being sure not to layer slices.
  6. Bake in a preheated 350 degree oven for 7 minutes then flip slices and continue baking for 5 minutes more.
  7. Remove eggplant from oven.
  8. In a large oven safe-dish spread enough spaghetti sauce to cover bottom of pan.
  9. Put eggplant slices in a single layer over sauce.
  10. Cover with cheeses. Continue to layer until all the sauce and eggplant have been used.
  11. Sprinkle basil over top of casserole.
  12. Return to oven and bake 30 minutes or until browned.

Wishing you Freedom from Junk Food Cravings!
Diana Walker, Cravings Coach

Healthy Whole Food Recipe Citrus Carrot Combo

Healthy Whole Food Recipe Citrus Carrot Combo
Raw Foods Health Benefits 

Healthy Whole Food Recipe Carrot Salad

Ingredients:

2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced
Freshly ground pepper to taste
2 cups grated carrots
3 tablespoons chopped fresh dill
2 tablespoons chopped scallions
1 tablespoon raisins

Instructions:
In large bowl combine grated carrots, raisins, chopped dill and chopped scallions.  In separate bowl mix together lemon juice, olive oil, garlic and pepper.  Pour liquid over carrot mixture.  With two forks toss carrot mixture being sure to coat well.  Refrigerate until ready to serve. 

Wishing You Vibrant Health and Freedom From Cravings for Junk Food!
Diana Walker, Cravings Coach

Chickpea and Butternut Squash Stew – Whole Foods Recipe

My friend Carrie has been kind enough to share these wonderful Whole Foods Recipes with us.

Ingredients:

2 T olive oil or butter
1 carrot diced
1 onion diced
1/2 red bell pepper chopped
1 T cumin seeds
1 bay leaf
2 16 oz cans chickpeas, drained
1 32 oz container butternut squash soup
1 1/2 cups couscous

Heat butter or oil in saucepan over medium heat and saute carrot until soft, then add onions and bell pepper and cook several minutes more. Add cumin seeds and bay leaf.

Puree 1 c chickpeas and 1 c squash soup in blender, then add to carrot mixture along with remaining whole chickpeas and soup. Simmer 20 minutes and season with sea salt and black pepper.

Place couscous in bowl and stir in 1 1/2 c bowling water. Cover and let stand while soup cooks, then fluff with a fork. Place couscous in several bowls and ladle stew around inside bowls.

Enjoy! Diana Walker, Cravings Coach