Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [89]
In a small saucepan, simmer the tomatoes. Add the gravy mix and stir until blended. Cover and keep warm. In a small flat dish, combine the polenta, Parmesan cheese, garlic powder, salt, and white pepper. Spread both sides of each of the eggplant slices with about 1 teaspoon of the vegan mayo. Press the eggplant into the polenta mixture, making sure to cover both sides.
Heat a large sauté pan over medium-high heat and add the grapeseed oil. Place the coated eggplant slices into the hot oil, making sure that each piece is on top of oil, not just the hot, dry pan. Sauté until golden brown on each side. Remove the eggplant from the pan and top each one with 1 to 2 slices of the mozzarella cheese. Place on a cookie sheet and broil 2 to 3 minutes, or until the cheese melts. To serve, arrange on a plate and top with the tomato sauce. Garnish with fresh parsley.
Srv: 260 g | Cal: 310 | Fat: 19 g | Sat Fat: 2.5 g | Col: 0 mg | Carb: 26 g | Fib: 7 g | Pro: 7 g
BITCHWORTHY: EGGPLANT
ALWAYS THE FIRST TO MAKE EVERYONE ELSE LOOK BAD, EGGPLANT IS AN EXCELLENT SOURCE OF DIETARY FIBER, VITAMINS B1, B6, POTASSIUM, COPPER, MAGNESIUM, MANGANESE, PHOSPHORUS, NIACIN, AND FOLIC ACID. IS THAT ALL? NOPE. NASUNIN, AN ANTHOCYANIN FROM EGGPLANT PEELS, IS A POTENT ANTIOXIDANT AND FREE-RADICAL SCAVENGER. WHAT A SHOW OFF.127
Sweet Potato Leek Casserole
Sweet potatoes cater to all ages, so this is the perfect meal to replenish your family’s appetite after a long, active day. Assemble it before hitting the gym, and pop it in the oven when you return. Voilà! Dinner is conveniently served right after you enjoy a steamy shower.
MAKES 4 SERVINGS
1 tablespoon olive oil
2 tablespoons grapeseed oil
3 medium leeks
1 garlic clove, minced
3 tablespoons chopped fresh rosemary
Salt and pepper, to taste
2 medium red-skinned sweet potatoes or garnet
yams, peeled and sliced ⅛-inch (3 mm) thick
½ cup (60 g) panko breadcrumbs
⅓ cup (75 ml) vegetable broth
Preheat the oven to 400° F (200° C). Coat a medium casserole dish with the olive oil.
Heat a skillet with the grapeseed oil over medium heat. Cut the dark green tops off the leeks, and discard. Halve the leeks lengthwise. Make sure to thoroughly wash any dirt residue off the leeks. Chop the leeks and sauté with the garlic, rosemary, salt, and pepper until soft. Arrange one-third of the sweet potatoes across the bottom of the casserole dish. It is fine if they overlap and do not fit perfectly in the dish. Spread one-half of the leek mixture on top of the sweet potatoes. Then arrange another third of the sweet potatoes across the leeks. Repeat, ending with a layer of potatoes. Sprinkle breadcrumbs over the top. Pour the vegetable broth over the casserole. Cover and bake 30 minutes.
Srv: 205 g | Cal: 220 | Fat: 5 g | Sat Fat: 1 g | Col: 0 mg | Carb: 41 g | Fib: 5 g | Pro: 4 g
Black Bean and Yam Tacos
Sometimes, we just need a quick fix. These tacos are ideal for those nights. They are super-easy to prepare and come together in minutes. Beans and yams are also full of heart-friendly fiber.
MAKES 4 SERVINGS
2 tablespoons grapeseed oil
1 large garnet yam, peeled and cubed
1 green bell pepper, seeds removed and diced
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon dried Mexican oregano
1 (15-ounce/430 g) can black beans,
drained and rinsed
1 large tomato, diced
Salt and pepper, to taste
4 whole wheat or sprouted tortillas
1 avocado, sliced, for garnish
In a large skillet, heat the oil over medium heat. Add the yam and sauté until almost soft. Add the green pepper, garlic, cumin, chili powder, coriander, and oregano. Sauté 3 minutes. Stir in the beans and tomato and cook 3 to 5 minutes, stirring frequently. Add salt and pepper, to taste. Warm the tortillas in a small skillet and then place on 4 plates. Spread the yam/bean mixture on the tortillas, and garnish with the avocado.
Srv: 1 Taco | Cal: 380 | Fat: 17 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 51 g | Fib: 11 g | Pro: