Easy Julia Child’s Eggplant Pizzas (no pic)

Sorry, I made these on whim when visiting the parents and forgot to take a pic! Got the recipe from Kalyn’s Kitchen though, so if you need pics they have plenty. Please note that I’ve slightly altered the recipe however. This is a healthy, gluten free option.

Ingredients:

  • Sauce Ingredients:
    • 2-3 tsp olive oil
    • 3 garlic cloves (or garlic powder)
    • 1 can (14.5 oz) petite diced tomatoes or 2 cups peeled and diced fresh tomatoes
    • 1/2 tsp dried Italian seasoning
    • 1/4 tsp dired oregano
  • Additional Ingredients:
    • 1 large eggplant
    • 1 Tbsp salt
    • 2 Tbsp olive oil
    • 2 tsp dried Italian seasoning
    • 10 large basil leaves cut or 2-4 Tbsp dried basil
    • 1/3 cup Parmesan
    • 1/3 cup low-fat mozzarella blend or fresh mozzarella
    • red pepper flakes for taste

Directions:

  1. Cut off and remove both sides of the eggplant. Peel the eggplant (you can keep the skin on but I personally do not enjoy the tough skins). And then cut the remainder of the eggplant into 3/4 inch thick slices. Sprinkle both sides of the eggplant generously with salt and then lay on a paper towel to draw out the liquid. Let sit for 30 minutes. Half way through preheat oven to 375 degrees F.
  2. Also while the eggplant sits, make the sauce. Heat the 2-3 tsp olive oil and saute the garlic. Add the petitie diced tomatoes, dried Italian seasoning, and oregano. Cook and let simmer until thickened. If needed, add water.
  3. Once eggplant is dried pat water with paper towel. Spray a cooking sheet with olive oil and lay the eggplant on it. Brush the tops of the eggplants with more oilive oil and sprinkle Italian seasoning on them. Roast the eggplant for approximately 25 minutes. Don’t let the eggplant become mushy or lose shape.
  4. While the eggplant cooks, slice the basil (if fresh) and mix parmesan and mozzarella cheese (if not fresh). When eggplant is cooked, remove from oven and turn the broiler on. Spread a few tablespoons of the sauce on top of each slice of eggplant, basil, and top generously with cheese. Put sheet back in the oven and broil until the cheese is melted (roughly 3-7 mins).
  5. Sprinkle red pepper flakes on top and serve hot.

Blackened Cajun Mahi Mahi with Coconut Lime Rice

Blackened Mahi Mahi & Coconut Lime Rice

It has been a long time since I’ve posted on this blog, but I have some great recipes to share. Unfortunately I do not have photos for all so we are started with one I did remember to take photos of. This was my first time making Mahi Mahi and I loved it! I better give credit where credit is due though because I stole this recipe from Tastes Lovely . I am sure they must have tons more delightful meals I need to check out. Anyways check out this delicious and well balanced meal.

Blackened Cajun Mahi Mahi

Ingredients:

  • Rub Ingredients:
    • 2 tsp dried parsley
    • 2 tsp dried oregano
    • 2 tsp dried thyme
    • 2 tsp paprika
    • 1 tsp cayenne pepper ( I added a heaping tsp to add an extra kick)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp pepper
  • Other Ingredients:
    • 4-5 (5oz) Mahi Mahi filets, thawed and patted dry  (I got mine at Trader Joe’s; you can substitute with another type of fish if desired)
    • 2 Tbsps coconut oil
    • lime wedges

Directions:

  1. Mix all the rub spices together on a plate by using a fork.
  2. Heat the coconut oil in a medium size pan over medium high heat. While heating coat the filets in the rub and then place in pan and cook thoroughly.  This may be roughly 4 mins per side.
  3. Serve warm over coconut lime rice (details below) and topped with avocado slices and lime juice.

 

Easy Coconut Lime Rice

Ingredients:

  • 1 tsp coconut oil
  • 1 cup white jasmine rice (if you choose to use brown rice you will need more liquid and need to cook longer)
  • 1 can (13.5 oz) of light or low fat coconut milk
  • juice of half a life
  • salt to taste
  • optional: zest of 1 lime

Directions:

  1. Over medium heat in a small pan, saute the rice in the coconut oil for about 1 minute.  Pour the coconut milk and stir.  Bring to a boil, then cover with a lid, and reduce heat. Simmer the rice for approximately 35 mins (may be a little less).  Remove from heat and let sit with lid for another 10 mins (if in a rush you can skip this step).
  2. Remove the lid and fluff rice. Stir in the lime juice, zest, and salt.

 

I like to pair my fish and rice with a green veggie.  ENJOY!