Recipes

Mini Eggplant Pizzas - Low Carb, Keto, Gluten-Free

eggplant pizzas

Hey there!  Welcome to that time between Christmas and New Year's where you have absolutely no idea what day it is or what you are supposed to be doing at any given time.  It's kind of a magical chaos, floating from one holiday to the next, trying not to eat everything in sight as you prepare to pick up your New Year's Resolutions and do better next week.  Or, maybe that's just me?  

Welp, I can't say that I had the most keto-friendly of holidays.  There were days where we overindulged (thanks, office treat baskets. Gah!) and then there were days where we chose salads and made it to the gym.  Let's put it all behind us and get through the rest of this crazy year so we can start fresh again, shall we?  2017, here we come.

I'm actually back in the office and working this week since I used all of my vacation on Europe and about a zillion weddings, so I'm catching up on reports and thinking about meal planning for the next few weeks before I hit the road and start traveling again.  My husband is getting back into keto after a holiday hiatus (ahem) and so I'm trying to think about simple meals that make both of us happy.  Last night we watched the rest of the holiday movies that we hadn't caught up on and had these super simple little low carb pizzas.  While I'm a huge fan of a low carb pizza in many varieties and varying degrees of difficulty (see below for a roundup), I just needed things to be as easy as possible, and, full disclosure, I had a sad looking eggplant in the fridge that could use some love.  And that, my friends, is how we landed here.  Start with slices of eggplant, top with your favorite pizza ingredients, and dinner is done.

Oh, and if you're looking for a different sort of pizza, might I offer the following suggestions:

Mexican Pizza

Meatzza

Breakfast Pizza (Yum!!)

Pizza Breadsticks

Low Carb Eggplant Pizza

Yield: 4 servings (2 pizzas per serving)

Ingredients

  • 1 large eggplant (8 slices)
  • 4 tablespoons extra virgin olive oil
  • 2 cup whole milk mozzarella cheese, shredded
  • 1 cup low carb tomato sauce (or if you don't want to make it homemade, I recommend Rao's)
  • toppings of your choice - pepperoni, basil, sausage, green pepper, onion, etc.
  • Salt, pepper and oregano to taste

Preparation

-Preheat oven to 375 degrees

-Slice eggplant in 1/2 inch rounds and season liberally with salt, pepper and oregano.  Drizzle with olive oil and bake for 15 minutes.

-Pull the rounds out of the oven, flip them and top with tomato sauce, cheese and any additional fully-cooked toppings of your choice.  Since we're just broiling to heat the sauce and cheese, you'll want your toppings to be already cooked through.

-Turn on broiler and return pizzas to the oven.  Broil for 5 minutes or less, watching for cheese to get bubbly.  Serve and enjoy!

 Nutritional information per serving (serving is 2 round cheese pizzas.  All additional toppings are not included in the count.  Feel free to add additional fat or protein to make more keto-friendly). 

333 calories, 32 grams fat, 10.1 grams carbohydrate, 3.9 grams dietary fiber, 6.2 grams net carbohydrate per serving, 14.3 grams protein.

 

 

 

Crunchy Kale Power Salad - Low Carb, Keto, Gluten Free

   

 

 

Hi there!  How are you?  I'm like thirty batches into making homemade copycat Girl Scout cookies for a party, and desperately seeking something healthy, low carb and not filled with sugar to eat.   

I've mentioned before that we like to spend most of our summer weekends about three hours away in Michigan, which is truly our family's happy place.  However, it involves a lot of crazy running around, packing suitcases to leave on Friday nights after work and getting home late Sunday night to a house that needs cleaning, piles of laundry that need doing and groceries that need buying.  It's a crazy schedule, but we've grown accustomed to it.  One of our shortcuts that tends to work pretty well is that on Friday nights, we pull out whatever is in the fridge -- leftovers, meat from that midweek grocery store trip that never got cooked, veggies that are begging to be eaten. You get the picture.  It's not always pretty, but we do our best to pull together a meal that will clean the fridge and allow us to head out of town without the guilt of a refrigerator full of spoiled food.

This salad originated from a Friday night food cleanout (I spy a bag of kale, a lone avocado, half a tube of goat cheese needing to be used), but has since morphed into a family favorite, and one I like to pack in my work lunches (if I can muster the energy to pack them.  still working on that as one of my new year's goals, and it's now October.  sigh.).  This little gem was inspired by a crunchy salad I love to order at Beatrix in Chicago.  They have roasted kale in the salad, and it gives an amazing crunch in every bite.  This salad packs a big crunch, courtesy of roasted kale, dried and roasted broccoli from Trader Joe's, and whole cashews.  It's so good.  I kept this one mostly green, but if you added a chicken breast and/or some bacon, or topped with a poachie, this salad would be even better.  Happy crunching!

Crunchy Kale Power Salad

Yield: 4 servings

Ingredients

  • 4 cups kale, washed and chopped
  • 1 avocado, sliced
  • 1/2 cup goat cheese, broken into crumbles
  • 1 tbsp furikake
  • 1 cup Trader Joe's dried broccoli (optional, for extra crunch)
  • 1/3 cup cashews
  • 2 tbsp chopped green onion
  • 1/4 cup extra virgin olive oil + 1 tbsp
  • 2 tbsp fresh squeezed lemon juice
  • 1 tbsp white vinegar
  • 1 tsp dijon mustard
  • salt and pepper to taste

Preparation

-Preheat oven to 400 degrees.  Take 1 cup of kale and place on cookie sheet.  Drizzle with 1 tbsp extra virgin olive oil, and then salt and pepper.  Bake for 12-15 minutes, until edges of kale are brown and crispy.  Set aside to cool

-Prep the dressing by adding dijon mustard, lemon juice and vinegar to a small bowl.  Whisk briskly, and while you are whisking, drizzle in the remaining olive oil so ingredients are well mixed.  Season with salt and pepper.  Set aside until salad is prepped.

-In a large bowl, layer the raw kale, avocado slices, green onion, goat cheese, cashews and crispy broccoli.  Top with dressing and then add crunchy kale and furikake.  Enjoy!!

Nutritional Information per serving:

372 calories, 31 grams fat, 12.4 grams carbohydrate, 4.1 grams dietary fiber, 8.3 grams net carbohydrate, 12.2 grams protein.