So this recipe has been typed up for a little while, they are Whole 30 Compliant eggplant stacks with walnuts. I’m still on my second round of doing whole 30 in 3 months. This journey has been much smoother since it is my second time. There is less boredom in my food choices, and knowing how to navigate this journey. Whole 30 ain’t for the faint of heart, its pretty restrictive in the sense that you are eliminating a number of the most beloved food groups. It’s 30 days off giving up all bread including pizza, croissants, in general all things bread, dairy, yes it includes the beloved cheese that causes super bloating and inflammation. Cheese and bread are definitely some of my many vices. I find that with whole 30 I stop craving them as much. Off course I miss my beloved sushi. I have found many different meals that I enjoy and are compliant with Whole 30. I’ve found that I would be ok if I had to eat Sweet Potatoes everyday, for the rest off m life, unfortunately that used to be my feeling toward avocados , but my body now sees them as invaders, hence my allergy to them. The new foods that I’m loving, includes some delicious burger in between two oven baked sweet potatoes, topped with grilled onions, collard greens, tomatoes, and a cilantro garlic aioli, sugar-free ketchup and mustard. They are so good, I think I actually prefer them over the traditional bun. I have learned to eat watermelons literally everyday. Omg I remember for most my life I hated them, I thought Watermelon were so disgusting, I didn’t I understand why people liked them so much. But now I definitely do. I love how taste buds are ever-changing. Watermelon is quickly becoming my favorite fruit. I also love plantain chips, specifically from Trader Joes, though they have been taken off the compliance list, due to the thought that they may cause mindless eating, I don’t participate in mindless eating. I’m able to eat just enough to be satisfied, which is really not bad in my book. They are my savior on whole 30, along with Paleo turkey bacon, eggs, and oh my butternut squash curry soup, recipe coming. I’m enjoying getting to know and eat a lot of different veggies and fruits that I would normally never eat. It has changed my way of thinking about certain foods that I do eat, that may be the major source of ailments for me. On whole 30 I have more energy and focus, less anxious about say everything….lol. I’ve tried getting other people around me to join in this journey, but I feel a lot of people doubt themselves and their ability to say no to their favorite foods for 30 days. This pic below is one of the recipes I ate on whole 30, its quick and easy, yet enjoyable like you spent a lot of time on it. Go ahead and try it.
Dont forget to comment,
Thank you,
This African
| Cook Time | 15-18 min |
| Servings |
servings
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- 1 can marina whole 30 friendly from trader joes
- 1 medium onion diced
- 1 tbsp minced garlic
- 3 tbsp extra virgin olive oil
- 2 tsp hot sauce Franks
- 1/4 cup fresh basil
- 1 tbsp coconut aminos
- salt add per taste
- 1 medium eggplant sliced into semi thin curcles
- 1 whole egg
- 1/4 cup Coconut milk canned
- 1/2 cup coconut flour
- 1/2 cup arrowroot powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coconut aminos
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 14 cup finly chopped walnut
- coconut oil for frying
Ingredients
marinara
eggplant
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- In a small sauce pan, heat oil on medium heat and add onions, cook onions about 2-3 minutes. Next add garlic cook until fragrant. Then add rest of the ingredients for the marinara, let simmer until ready to use.
- Preheat oven to 375. Wash and slice eggplant.
- In two seperate shallow bowl add milk, coconut aminos and whisk. Add the rest of the dry ingredients in the other bowl an mix well together, set aside.
- Dip each eggplant round into egg mix then into flour mix, set on a plate and repeat with the rest.
- Heat coconut oil in a large skillet on medium to low heat. Drop a tiny bit of flour in oil, to check for readiness, if flour bubbles oil is ready. Place eggplants in hot oil and cook each side for 3 or so minutes, make sure not to burn.
- When everything is cooked, place eggplants on a greased cookie sheet and bake 5 minutes on each side.
- When everything is ready, place marinara between three eggplants, top with more marinara, fresh basil and walnut. Enjoy this healthier version of eggplant parm, without the parm. Thank you, This African
This was great!! Thanks for the recipe! Although, mine didn’t look as pretty as yours did stacked. Still tasted amazing though. I’ll definitely be adding it to the weekly menu!!