Sprint 2 the Table

Appetites and Adventures

85 Calorie Muffins + Lasagna Pie

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Today started out productive.  I woke up early, made muffins, and went to derby practice.

2 hour practice on a Sunday morning can be killer, but today flew by.  We worked on hip checks (that drill is always good for a few bruises) and hopping.  Hopping/jumping on skates is hard.  Especially when done repeatedly in drill.

But it hurts so good.

Thankfully, I had eaten 3 of these for fuel:

PBJ Muffins

3 because they are just 85 calories each! 🙂

Each muffin has a fair amount of protein (5g each!) and fiber (2g each).

Found in The Best of Clean Eating cookbook.  The Borders near me is closing and everything is 30-40% off.  Naturally, I bought cookbooks. 🙂

It is starting to feel like winter here, which can only mean one thing.  Pasta.

Mom has been hoarding a recipe for a lasagna pie since 2005.

2005 – no joke

I almost opted for Thai food, but it was about time to check this one off the list.  I am so glad we did – it was fantastic!

The pie is layered in a springform pan.

Veggie layer

Followed by ricotta and whole wheat pasta layers

Sprinkle the cheese for the last 15 mins of baking.

Cheese!

I like my cheese burnt nicely browned.

Recipes below!

85 Calorie PBJ Muffins

  • 12 Egg whites
  • 2/3 C Oatmeal (uncooked)
  • 2/3 C Fiber One
  • 2 Bananas (the riper, the better)
  • 6 T Preserves (I used blackberry)
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 6 pkgs Stevia PlusFiber (or 8-10 drops liquid Stevia)
  • 1/4 tsp Sea salt
  • Olive oil cooking spray
  • Peanuts

Preheat oven to 350F.

In a large bowl combine all ingredients except the cereal and nuts with a hand mixer.  Fold cereal into the mix.

Line muffin tins with aluminum cupcake liners (it DOES affect the texture) and spray with cooking spray.  Pour mixture evenly into liners and top with peanuts.

Bake 30 mins, let cool for 10 mins, and enjoy!

Makes 12 muffins.

Lasagna Pie

(adapted from a vintage 2005 Better Home & Gardens)

  • 1 pkg Whole wheat lasagna noodles
  • 2 T EVOO
  • 3 Carrots, finely chopped
  • 1 Zucchini, finely chopped
  • 1/3 C Red onion, finely chopped
  • 4 Garlic cloves, minced
  • 3 C Baby bella mushrooms
  • 12 oz Baby spinach
  • 2 T Basil (fresh)
  • 1 Egg
  • 15 oz Ricotta cheese (part skim)
  • 1/3 C Parmigiano Reggiano, grated
  • 1/2 tsp Herbs de Provence
  • 1/2 tsp Sea salt
  • 1/4 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 2.5 C Tomato basil pasta sauce
  • 1 C Fontina cheese, shredded
  • 1 C Mozzarella (part skim), shredded
  • Rosemary springs

Preheat oven to 375F.  Cook lasagna noodles according to package.  Drain noodles, reserving some pasta water.

In a large skillet, heat 1 tablespoon of EVOO over medium-high heat.  Add carrots, zucchini, onion, mushrooms, and garlic.  Cook until vegetables are beginning to get tender (about 4-5 mins).  Add  remaining EVOO and gradually add spinach to skillet, cooking until spinach is wilted.  Use pasta water if more moisture is needed, adding 1 T at a time.  Using a slotted spoon, transfer mixture to a bowl.  Stir basil into mixture.

In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, spices, salt, and pepper.

In the bottom of a 9-inch springform, spread 1/2 cup of the pasta sauce.  Arrange 3-4 of the cooked noodles over the sauce, trimming and overlapping as needed to cover sauce.  Top with half of the veggie mixture.  Spoon half of the ricotta cheese mixture over veggies and spread evenly.  Top with another layer of noodles.  Spread with half of the remaining pasta sauce.  Top with remaining veggie mixture.  Sprinkle with 1/2 C of each the fontina and mozzarella cheeses.  Top with another layer of noodles.  Layer with remaining veggie mixture and remaining ricotta cheese mixture.  Top with another layer of noodles (you may have extra – I had 3 left) and remaining sauce.  Gently press down pie with the back of a spatula.

Place springform pan on a foil-lined baking sheet (it oozes).  Bake for 45 mins.  Sprinkle with remaining fontina and mozzarella cheese; bake ~15 mins more or melted and beginning to brown.  Cover and let stand for AT LEAST 15 mins.  Carefully remove side of pan.

Cut into wedges, garnish with rosemary sprigs, and serve.

Makes 10 servings.

Thanksgiving Recap

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We finally made it back from our Thanksgiving tour of the Southeast!  I only got one speeding ticket fast driver award.  Is 80 mph really that unreasonable on the interstate?!

If anyone knows a lawyer in Shelby, NC… the cop suggests I get one so that I don’t get points on my license. 🙂

Anyway, we did make it to Charlotte and had a great meal with my cousins, aunt and uncle.  We walked in the door at 430p and started cooking Thanksgiving dinner and drinking red wine.

My uncle is a great bartender

Our fancy menu

My cousin Steve handed me a chef’s jacket to wear in lieu of an apron.  Rockstar.

Steve and me cutting up the butternut squash

I cubed the squash, tossed with EVOO, fresh rosemary, nutmeg, and cinnamon, and roasted it in the oven.  It ended up on this spinach salad:

Spinach salad with toasted almonds, raisins, and roasted butternut squash

Steven made a butternut squash, mushroom, and gruyere phyllo appetizer:

Cheesy appetizer goodness

The sides were: Sweet Potato Casserole, Wild Rice with Figs and Shiitakes, and Spinach Shiitake Bread Pudding.

Sides

The savory bread pudding was one I found in Food & Wine from Jean-Georges Vongerichten.

It was really good, but next time I would make it all in one large pan rather than ramekins like the recipe instructed.  Recipe here.

The bread pudding deserves a close up

I swear we had meat too!  Beef Tenderloin with Cherry Compote and 2 Roasted Chickens.

Steve did an awesome job – I didn’t sample the beef, but the chicken was perfect!

Steve appreciated the fact that he couldn’t take a bite until I took a pic!

And now for the important part.  Dessert.

My aunt made pecan pie, complete with homemade crust.  Crust is one of those things that I forget how good it is homemade until I have it.  This one was perfection.

Mom served up the Kentucky Derby Pie while Steve served up his homemade peppermint ice cream at record speed.

Steve’s bionic serving arm

I had a little taste of my Flourless Chocolate crack Cake with sea salt and a bit of ice cream.  I typically don’t even like mint ice cream, but was is GOOD.

Then I cleaned my sister’s plate and ate my cousin’s pie crust.

Chocolate cake would be my last request if I was on death row

Whew. I’m full just remembering this meal.

Because we didn’t get enough food on Thanksgiving, we  woke up the next morning and raided Dean & Deluca.  (It couldn’t be helped – it was right by our hotel!)

If you are in the neighborhood, don’t miss it.  Try the chocolates.  And the wine selection. 😉

Armed with a provisions and Christmas music, we got back on the road…

… to Thanksgiving meal #2 with my grandparents.

Grandmother made Pumpkin Pecan Biscuits.  She’s promised to send the recipe.

I’ll be making these all winter

We had homemade muscadine wine!

2010 was an excellent year!

My grandparents are really into healthy eating nowadays, so our (post) Thanksgiving dinner #2 was a refreshing one.  Thank god.

Salad Bar

Sweet potato, biscuit, salad, grilled chicken, black beans, and wild rice

It is really neat to have grandparents into eating local, healthy food.  And a much-needed break after all the rich food!

Not that it prevented me from a few dessert nibbles.

We also got to play with my grandfather’s kitten, Squeaky (it squeaks instead of meowing!).

I miss having a cat!

It was great to see everyone, but after all of that driving and eating I was ready to get home.

This morning I got up and went to a 10am kickboxing class… and got a much-needed butt kicking.  Hurts so good.

***

Unbelievably, I cooked tonight too – a mile-high lasagna pie… pics tomorrow! 🙂

What was everyone’s favorite dish this year?  Mine was the roasted butternut squash salad – that squash was tasty!

Go Time + Sweet Potato Falafel

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The baking has begun. 

Welcome to the holiday season.

Can you guess what this is?

My neighbor and baking-extraordinaire made TURKEY cupcakes!  Unbelievable.

The stuffing is made of tiny cubes of pound cake and the greenery is cereal.  I wish I was that creative/talented!

 

For my first non-cleanse dinner, I made Sweet Potato Falafel based on these by 101 Cookbooks.

Sweet Potato Falafel

  • 2 Medium sweet potatoes, cooked
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Cinnamon
  • 1/4 tsp Turmeric
  • 2 Garlic cloves, minced
  • Juice of half a lemon
  • 1 C Rice flour*
  • 1 T EVOO
  • 1 T Toasted sesame oil
  • Sprinkling of chia seeds
  • Salt and pepper

Put the sweet potatoes, cumin, garlic, coriander, lemon juice and flour into a large bowl. Salt and pepper to taste, add EVOO and sesame oils, then mush with fork until smooth with no chunks. Place in fridge to firm up for 30 mins. The mix should be more gooey than wet.  If needed, add a bit more EVOO or flour (the water content of sweet potatoes varies).

Preheat the oven to 400F.  Using a tablespoon or a falafel scoop, scoop the mixture on to an oiled tray. Sprinkle seeds on top and bake in the oven for 15-20 mins, until the bases are golden brown.

Makes about 15 falafel.

*Amp up the protein by subbing half of the rice flour for Growing Natural’s Rice Protein Powder.

These were great with a salad and leftover grilled eggplant!

 

Now for the fun, dessert-like things baked. 🙂

1. Angela’s Itty Bitty Carrot Cake Cookies (check it out on Oh She Glows)

2. Kentucky Derby Pie (the alco/choco-holic’s version of pecan pie)

This is one of my favorite “treats.”  Mom has been making it forever.

It is fantastic, easy to make, and perfect to gift a friend or bring to a dinner party.

Kentucky Derby Pie

  • 1/2 C Salted butter, melted
  • 1 C Sugar
  • 1 C Light corn syrup (I use the Karo)
  • 2 T Bourbon (I use Jack and pour those tablespoons generously over the bowl)
  • 3 Eggs
  • 1 C Semi-sweet or dark chocolate morsels
  • 1 C Pecans, lightly chopped
  • Pie crust (making your own is a pain unnecessary – use the Pillsbury.  It tastes just fine!)

Combine butter, sugar, and corn syrup.  Add bourbon and eggs.  Mix well.  Fold in nuts and chocolate.  Pour in pie shell (I grease the pie dish before putting the shell in because the insides usually seep over and make it the crust stick).

Bake at 350 for 30-45 mins (this has taken up to an hour before… depends on your oven).  It will poof up a bit and may crack in the middle.  When it’s done it shouldn’t be real jiggly, but will have a little movement.  It will brown.  Let it cool before you serve it!  It is made to pair with a scoop of vanilla ice cream and a cup of bourbon coffee.

3. Flour-less Chocolate Crack Cake

It is important to taste as you go

Carefully pour into springform

Move your fingers, Mom!

Top with sea salt and drizzle of EVOO

This is good.  Close to perfect.  Recipe to come when I make a few tweaks.

 

In anticipation of the 10K tomorrow morning, I tasted the baked goods verrrrry lightly.  And then I drank a neon-Green Monster. 🙂

Neon colors taste better

Then I looked at the baking aftermath and shuddered.

***

In the thankful spirit of the season, here are some things I am particularly thankful for this year:

  • My mom
  • My sisters
  • Great friends
  • A new job that I love
  • Sticktuitiveness
  • The ride

Happy Thanksgiving!!!!

Starbucks Deals + Ending the Cleanse

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Who wants 12 days of Starbucks deals???  Saving Money Living Life has delivered yet again.

Click for source

The Starbucks Deal: Text 12DAYS to 29943 to sign up for Starbucks’ 12 days of Sharing.  Beginning December 1st you will receive one deal per day.

Merry Christmas, Coffee Addicts! 🙂

The woman at SMLL posts some awesome deals AND always manages to save an impressive amount at Publix (like getting $90 of stuff for ~$45). I wish she’d figure out how to do it at Whole Paycheck Foods!

I also learned about a FREE holiday music sampler iTunes download People Magazine through SMLL.  Check out the deal on People’s website.

Speaking of coffee, I have a one-track mind today.  The SP Cleanse is OVER!!!  Mom and I celebrated with some midnight ab work (I know… we have never been normal).

I also had my second personal training session last night.  I am still really loving it.

Some highlights:

  • 20 push-ups in a row, followed by 2 sets of 10 (boy-style = no knees)
  • 65 sit-ups in 2 minutes
  • 20 oblique-ups
  • Lots of bicep curls, pull-downs, and triceps

Our last supper was a salad with Garlicky Grilled Eggplant (recipe at end).  It didn’t get the gorgeous grill marks, but tasted great.

In my salad:

  • Zucchini
  • Cucumber
  • Carrots
  • Sweet potato
  • Garlicky Grilled Eggplant

This morning I am supposed to begin adding foods back one at a time in order to identify any food allergies/sensitivities (I may have chosen two things to add…).

In my oats:

  • McCann’s Irish Oatmeal
  • Arrowhead 4-Grain + Flax
  • 1/2 tsp Coconut butter
  • 1/4 tsp Vanilla
  • 1/4 tsp Cinnamon
  • Blueberries

Have I mentioned how much I missed oatmeal???

I am aiming to add low or gluten-free carbs before going all out since that seems to be a common sensitivity.

Garlicky Grilled Eggplant

  • 1 Eggplant
  • 2 T EVOO
  • 2 T Balsamic vinegar
  • 2 Garlic cloves, minced
  • S & P to taste

Cut eggplant into 1/4-1/2 inch thick slices.

In small bowl, whisk together EVOO, balsamic, minced garlic, salt, and pepper.

Brush liberally onto eggplant.  Place eggplant on grill (or grill pan) for 10-14 mins, flipping once halfway through.

Note: You will probably have some of the vinaigrette leftover – don’t toss it!  It is good drizzled over the grilled eggplant and makes for a great salad dressing.

Winter Fruit Salsa

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Happy Thanksgiving Week! Also referred to as the beginning of the holiday shopping madness extravaganza.


In other news, Mom and I are almost done with the Cleanse!

Wednesday morning we break the cleanse.  What will I eat first… OATMEAL for breakfast!

I miss oatmeal, peanut butter, and red wine.  (I think I’ve written about these items 21 times during this 21 day cleanse.)

We are supposed to introduce foods back into our diets one at a time in order to see how our bodies react.  I’m going with gluten-free carbs first.  However… I don’t want Thanksgiving to totally suck.  Sooooo… a small glass of wine and a bite of the chocolate cake I’m baking are just what the doctor ordered.

It really has been fun.  I’m almost sad to see it end.  Almost.

Check out some of the great, healthy food I’ve been eating (click pics for recipes):

Lentil Stuffed Acorn Squash

Spaghetti Squash Spaghetti

Many awesome salads

TONS of creative smoothie-love

Enough about food.  Let’s talk about food (and cameras!).

Remember the butternut squash I had next to yesterday’s Asian stir-fry pics?

It was used for more of my new soup addiction: Butternut Squash Apple.

I may or may not have licked this pot

I also made more of my super-good-for-you Flax Crackers.

Healthiest Crackers Ever Made

And the new camera!!!

I had to begin my holiday shopping like everyone else.

It is a Panasonic Lumix.  I think I’m in love… and I don’t even know how to use it.

I had to test it with a colorful winter fruit salsa.

Winter Fruit Salsa

  • 1/2 butternut squash, chopped into ~1/2 in cubes
  • 1/4 yellow onion, diced
  • 1 apple, diced
  • 1/2 green pepper, diced
  • 1/2 jalapeno, seeded and chopped
  • 1/4 C pomegranate arils
  • 2 T lemon thyme
  • 2 T fresh lime juice
  • 1 T apple cider vinegar
  • 1/4 tsp nutmeg
  • 1/8 tsp red pepper flakes
  • Salt and pepper to taste

Preheat oven to 400 degrees.

Spread chopped squash out on baking sheet.  Toss with nutmeg,  salt and pepper.  Roast for 15 mins, flipping once.  Check to be sure it is still fairly firm – it needs to hold together in the salsa.  Remove and let cool.

Meanwhile, combines all other ingredients in medium bowl and mix.  Add squash (once cooled), season to taste, toss to mix, and serve.

Figgy Wild Rice and Mushrooms

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My favorite day of the week is Funday.

Ok, it’s the only day I really adore.

It all started with sleeping in, which I LOVE.  I can rarely stay asleep past 9a any more, which was the case this morning.  However, I turned back over and didn’t wake up again until 1030a.  *insert sigh of happiness*

This luxury was followed by a hot cup o’ tea and Man vs. Food – in Atlanta!  Adam Richman ate the Double Bypass burger at The Vortex.  This burger is “topped with 2 fried eggs, 6 slices of American cheese, and 8 slices of bacon.”  Served between 2 grilled low-fat cheese sandwiches.

Mr. Richman needs a cleanse after that one. 🙂

After drooling over red meat some TV watching, I made a tasty salad with grapefruit, daikon, cucumber, guac, and grilled chicken.

Mmmm… chicken returns!

And a little bit of my new favorite soup for dessert.

Butternut Apple Soupy Goodness

Then it was looking rainy… so I went shopping.  It couldn’t be helped – it was Gap’s 30% off Friends and Family!  Reusable and good at Gap, Old Navy, and Banana Republic

You better believe I made good use of it at all 3! 🙂

Tonight I adapted KERF’s Stuffing.  The SP Cleanse doesn’t allow bread or nuts (oh sweet peanut butter, how I miss thee…), so I had to make a few adjustments.

Cooking on the stove top

Now that I’m on the the lean protein portion of the cleanse, I added grilled chicken.  You could easily leave it out though.  My version is gluten and nut-free.

This dish was one I’ll definitely make again!  The wild rice and mushrooms had a great earthy taste.  I was tempted to just serve it as a stir-fry without adding the broth and putting it in the oven.  That would have been a mistake – those additions gave the dish a creamy texture you don’t want to miss.  The figs provided just the right amount of sweetness, too.

Crisped in the oven

Served with sauteed garlicky mustard greens

Wild Rice with Figs & Mushrooms

  • 1 1/2 C Wild rice (cooked)
  • 2 T EVOO
  • 2 T butter (I used black truffle butter)
  • 3 Celery stalks, chopped (about 1 1/2 C)
  • 1/3 C Yellow onion, chopped
  • 3 C Mushrooms, sliced (I used a mix of shiitake, baby bella, and oyster)
  • 2 Garlic cloves, minced
  • 2 Rosemary springs, chopped (about 3 T)
  • 4-5 Sage leaves, chopped (about 4 T)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 6 Fresh figs, quartered
  • 2 Chicken breasts, grilled and chopped
  • 1 1/2 C Vegetable broth

Preheat oven to 350 degrees.

Melt butter and oil in a large iron (oven-proof) skillet over medium heat.  Add celery and onion.  Cook for 4-5 minutes, stirring occasionally, until celery and onion are tender.

Add garlic, rosemary, sage, salt, pepper and mushrooms.  Cook for 5-6 minutes, stirring occasionally, until mushrooms are tender.

Add cooked rice and stir.  Then add figs and chicken, tossing evenly to combine.  Pour in broth.  Cook until just warmed through, about 3-4 mins.

Cover the skillet with foil and bake for 10 mins. Remove foil and bake 10 more mins, until top is slightly crisped and broth is (mostly) absorbed.

***

Figs are fun.

Are you a fig-fan?

Do you ever sleep in?

Fall Soup Perfection – Butternut-Apple

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We are half way through the SP Cleanse! I have to say… I am surprised at how much I have enjoyed it.

What I have learned so far:

  • Eating clean does wonders for my energy level (hello, 7 mile run!)
  • It also helps me to sleep like a baby
  • I can be pretty creative with finding a variety of foods to eat
  • I like love spaghetti squash
  • My mom is a fun person to cleanse with (and is an amazing cook… but I already knew that)
  • When I don’t eat enough/often enough, I get headaches and I over-eat
  • Carbs (even rice) at lunch cause me to crash hard at about 230p like clockwork
  • Lentils get old really fast (If I ever see another lentil again, it will be too soon.  No joke.)
  • I don’t crave things I thought I would: pizza, beer, totchos, meat (except for lamb and pork, oddly enough)
  • Things I do crave are mostly healthy: oats, hummus, crusty bread, ice cream (weird – I am more of a cake person), red wine, good cheeses (mainly gouda and herbed goat cheese)
  • I actually do possess some self-control

The point of this was NOT to lose weight, but to cleanse my system and jump start some better habits.

That being said, I am down a few lbs and I am damn happy about it! 🙂

Ok.  I am about to post the best cleanse-approved recipe so far.

We had a roasted butternut squash in the refrigerator begging to be used. Despite our veggie diet, we had not made a good soup yet.

Hours after she ate this Butternut Squash Apple Soup, my mom kept saying “Laura, that soup was amazing.”

(This really meant a lot – see above comment about what a good cook she is!)

Butternut Apple Soup

This recipe is on the sweet side due to the apples, but packs a little heat on the end thanks to the red pepper-infused olive oil.

Local product shout-out: I love Sweetwater Growers’ infused olive oils. They carry them at Whole Paycheck Foods and Kroger in Atlanta – I’d be interested to know if you have seen them in other states!

I <3 infused ingredients

Butternut Squash Apple Soup

Butternut Squash-Apple Soup

  • 1 T Red pepper infused olive oil
  • 3 Garlic cloves, minced
  • 1 Butternut squash, pre-cooked and diced*
  • 2 Apples, diced (I used Gala)
  • 1/4 C Yellow onion, diced
  • 1T Rosemary (fresh)
  • 5 C Vegetable broth
  • 1/4 tsp Turmeric powder
  • Salt to taste (I used 1/2 tsp)
  • Freshly ground pepper

Heat olive oil in large pot over medium heat.  Add minced garlic and roast until just beginning to brown.

Add pre-cooked* butternut squash, apples, onion, rosemary, and veggie broth and stir to combine.  Bring to a boil, reduce heat, and allow to simmer for 10 mins (until apple is tender).

Using a hand mixer or blender, puree ingredients.  Add additional seasonings – turmeric, salt, and pepper.  Mix and allow to cook 5-10 mins more.

Pour into bowls, drizzle with rosemary-infused olive oil, garnish with fresh rosemary spring, and enjoy!

Makes 4 servings

Notes: You can use regular olive oil and add red pepper to taste. Be creative with the seasonings!  I would love to try this with some cinnamon and nutmeg, or with so cumin and smokey paprika for a spicier soup.  Don’t be afraid of the salt – it does a lot to bring out the sweet apple taste (I used a blend of sea salt and herb-infused).

*To pre-cook squash: Cut in half (soften in the microwave if too hard to cut).  Place cut side down in a baking dish and fill with ~1 inch of water.  Roast in 350 degree oven for 45 mins, or until outside skin is soft to touch.

***

Time for my experiment of the day: Will running errands in my running clothes mean that I will go to the river for a run before heading back home? 😉

Is your mom a good cook?

Do you like a sweet ‘n spicy combo?

Mamma Can Cook

By

Do you have spots in your town that seem to be unable to keep a tenant?

There is a location in my neighborhood that has become a revolving door for restaurants.  It is unfortunate, but the property owner has come up with a unique idea to combat the problem.

Let the people choose! Literally.  They took suggestions and narrowed them down the the Top 5.  Now we get to vote!  Since I obviously have a ton of influence… VOTE FOR THE HIGH END MARKET!!!

I loved Savi when I visited the Inman Park market a few weeks ago.  Midtown has nothing like it.  I would definitely walk to it 2-3 times a week if we did!

A week into the cleanse and we made the best cleanse meal yet.

By “we” I mean Mom.  Though I added the kale and red pepper flakes!

If you are making your own sauce, start it first.  It is better when the flavors have time to meld together!

We blended a container (750g) of Pomi chopped tomatoes and 3/4 C of basil, simmered the mixture in a pot, and added salt and red pepper flakes to taste as we went.

Sugar isn’t allowed on the Cleanse, but mom remembered that carrots add sweetness and combat acidity.

This was a great addition since tomato sauces often call for sugar to balance the acidity and eggplants can be on the bitter side.

Mamma’s Italian Stir-Fry

  • 1 C wild rice
  • 1 C water
  • 1 C vegetable broth
  • 1 red onion
  • 2 carrots
  • 4 garlic cloves
  • 1/8 tsp habanero-infused olive oil
  • 1/8 tsp EVOO
  • 3 Japanese eggplants
  • 1 C Shiitake mushrooms
  • 3 red kale leaves
  • salt & pepper, to taste

Bring water and vegetable broth to boil.  Add wild rice and cook according to package instructions.

Chop onion, carrots and cloves.  Heat the olive oils on stove top over medium heat.  Saute chopped veggies until tender, place on dish, and set aside.

Dice eggplant into ~1/2 in pieces.  Salt to taste.  Place in saute pan used in step 2 (fewer dishes! 🙂 ), and cook eggplant until tender over medium heat (about 12 mins).  Dice mushrooms and to pan to cook for last 4-5 mins.

Add veggie mix from Step 2 to the pan.  Toss with kale and heat until kale is just wilted.

Plate the rice, add the veggie stir-fry, and top with your favorite tomato sauce!

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