Month: February 2016


Feb
2016

Eggplant Meatballs

categories: Appetizer Recipes, Pasta Recipes, Vegan Recipes, Vegetarian Recipes

Eggplant Meatball Recipe

Add a healthy spin on your favorite Italian dish by using hearty eggplant in lieu of meat to make these delicious, flavorful “meatballs”. If you are not regularly eating eggplants, you should consider doing so. This is one vegetable that has no shortage of health benefits and this eggplant meatball recipe is the perfect place to start!

 

Eggplant Meatballs

Eggplants contain many different vitamins such as Vitamin C, Folate, B Vitamins, and Vitamin A, to name a few. These vitamins are important because they help improve your body’s overall health, boost your immune system, and can even help improve resistance to various diseases. You’ll also find Phosphorous, Calcium, Magnesium, and Potassium in eggplants. These minerals are known to help prevent arthritis, osteoporosis, and heart disease. Last but not least, eggplants are an excellent source of Dietary Fiber. Consuming foods with Dietary Fibers are good for you because they help you feel full after a meal, keep your digestive system working properly and protect against colon cancer. At 35 calories per cup, eggplants are one veggie you can’t help but love! 

 

Eggplant Meatballs

True story- when I first made these my husband walking into the kitchen and asked, “why are you making meatballs”. For those of you who are not aware, I do not eat meat. That being said, I do eat fish (there’s no way I could stay away from sushi) and I do cook meat, but only for others to enjoy.

When I told him what I was making, eggplant meatballs over my favorite zucchini noodle recipe, he seemed a little confused. He was taken aback by the fact that I was using eggplants to make “meatballs” and remained skeptical, wondering how a veggie-on-veggie dish was going to fill him up.  

Eggplant Meatballs

I have to be honest, it did take a little bit of convincing him that  “no, these will not taste like rubber”, “yes, you will like them”, and “no, I’m not making you eat tofu”. Whether he believed me or not, I guess I will never know. He was a trooper and helped me roll the steamy eggplant concoction sitting in my food processor into the delicious “meatballs” pictured below. 

Eggplant Meatballs

Once your “meatballs” are arranged on a cookie sheet, pop them in the oven for 20 – 30 minutes. As these cook, they should change color and turn a darker shade of brown and the outer shell should become firm, but not burned. If you can stick a fork through them while they’re still in the oven, let them cook a little bit longer. You should expect the very bottom of your meatballs to be darker and crispier than the tops. Don’t worry- this is perfectly normal! The non-stick cooking spray you sprayed on your foil lined cookie sheet is the culprit. 

Eggplant Meatballs

Personally, I love serving these over zucchini noodles. My Favorite Zucchini Noodle Recipe is perfectly timed with how long it will take these “meatballs” to cook in the oven. Start cooking your zoodles immediately after you put your “meatballs” in the oven to avoid waiting around or snacking before dinner. This recipe is posted on my blog.

If you want to mix it up a little and incorporate these “meatballs” into other dishes throughout the week, I also enjoy eating these with whole wheat pasta (any kind) or over a dark leafy green salad with fresh tomatoes and quinoa. I’d love to hear what types of dishes you paired your eggplant meatballs with!

Eggplant Meatballs
Yields 25
Add a healthy spin on your favorite Italian dish by using hearty eggplant in lieu of meat to make these delicious and flavorful "meatballs".
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. • 1 TBSP EVOO, divided
  2. • 1/4 cup water
  3. • 1 (1 pound) eggplant, unpeeled cut into 1 inch cubes
  4. • 1 tsp salt
  5. • 1 tsp black pepper
  6. • 1 TBS paprika
  7. • 1 medium red onion, diced
  8. • 2 cloves of minced garlic
  9. • 1 can of cannellini beans, drained
  10. • 1/4 cup fresh parsley, chopped
  11. • 1 cup of panko bread crumbs
  12. • 1 tsp red chili flakes
Instructions
  1. • Pre-heat oven to 375 degrees F. Line a cookie sheet with foil, spray with non-cook spray and set aside.
  2. • Cut eggplant into one inch cubes, pressing out excess water with a paper towel.
  3. • Heat 1/2 TBS EVOO in a non-stick skillet on medium heat. When heated, add eggplant cubes and 1/4 cup of water. Immediately season eggplant cubes with salt, pepper, and paprika. Stir ingredients occasionally for 10 - 15 minutes, until eggplant is tender. (You should be able to cut an eggplant cube in half with your spatula) When ready, transfer cooked eggplant cubes to a food processor.
  4. • Add the remaining 1/2 TBS EVOO to the skillet followed by diced onions and minced garlic. Cook until onions are translucent, about 3-5 minutes, then combine with cooked eggplant cubes in food processor.
  5. • Add drained cannellini beans and chopped parsley to food processor and pulse until contents are well combined and chopped. Stir contents with a spatula between pulses as needed. Ingredients should be chopped, not pureed.
  6. • Transfer ingredients from the food processor into a bowl. Stir in panko breadcrumbs and red chili flakes until well combined. Add salt for taste.
  7. • Roll into golf-ball sized meatballs and distribute evenly on foil lined cookie sheet.
  8. • Bake for 20 - 30 minutes until meatballs are browned and firm when poking with a fork.
  9. • Remove from oven, serve, and enjoy!
Notes
  1. • Serve with whole wheat pasta or zucchini noodles.
  2. • Drizzle fresh marinara or basil pesto on top for delicious results.
  3. • Store in an airtight container in the refrigerator for up to 5 days.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


Feb
2016

My Favorite Zucchini Noodle Recipe

categories: 30 Minute Meals, Pasta Recipes, Vegetarian Recipes

My Favorite Zucchini Noodle Recipe

Everyone has their favorite “go-to” recipes when they’re not quite sure what to make. Today I’m going to share one of mine. My Favorite Zucchini Noodle Recipe can be made in less than 20 minutes and served with any kind of fish or meat. 

I feel like I say this a lot, but this recipe is SUPER easy to make. If you’re just starting to learn how to cook, this is the recipe for you! After making this a couple of times, you won’t even need to look at the recipe, I promise! 

If you don’t have a spiralizer, go and get one… NOW! A Spiralizer is an excellent tool to have in your kitchen… and an inexpensive one as well! If you do a little searching (gotta love Amazon Prime) you should be able to find a great spiralizer for about $40 or less. I absolutely LOVE using my spiralizer and can’t wait to share all of my spiraled creations with you! For those of you who were wondering, these Zucchini Noodles, or “zoodles”, were the first thing I made when I got mine! 

My Favorite Zucchini Noodle Recipe

I always keep the “key” ingredients of sun dried tomatoes, basil pesto, lemon juice, red pepper flakes, and salt and pepper fully stocked so I can whip this up when I’m not quite sure “what to make to go with XYZ”. These Zucchini Noodles are the perfect base for any type of fish, chicken, meatball, veggie meatball, etc. The options are endless, and this is why its one of my favorites! 

Simply spiralize your unpeeled zucchinis. NOTE: I like to bad the excess water out of mu zoodles by wrapping them in a paper towel before cooking. This will prevent excess water/juices from collecting in your skillet.  

Heat EVOO in a skillet and add in your zoodles. Season zoodles with salt, pepper, paprika, and lemon juice and cook for about 5-7 minutes on medium low heat. When zoodles begin to become soft and translucent add in your sun dried tomatoes and basil pesto. Stir on low heat for a few minutes until everything (especially basil pesto) is well combined. 

When ready, remove from heat, top with fish, meat, or veggie meatball of your choice and voila, dinner is served! Now sit back, relax, and enjoy! 

My Favorite Zucchini Noodle Recipe

 

My Favorite Zucchini Noodle Recipe
Serves 2
My Favorite Zucchini Noodle Recipe isn't only easy. This simple recipe can be made in less than 20 minutes and served with any kind of fish or meat.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. • 3 medium zucchinis, spirlalized
  2. • 1/2 TBS EVOO
  3. • 1.5 TBS Fresh lemon juice
  4. • Pinch of red pepper flakes
  5. • Salt and pepper to taste
  6. • 1/4 cup sundried tomatoes
  7. • 2 TBS homemade basil pesto
Instructions
  1. • In a large non-stick skillet heat EVOO over medium heat. Add spiralized zucchinis to skillet, stirring so that zoodles are evenly coated with EVOO.
  2. • Season zoodles with fresh lemon juice, red pepper flakes, salt and peper and let simmer on
  3. medium-low heat for about 5-7 minutes, stirring occasionally.
  4. • When zoodles become translucent reduce to low heat and stir in sundried tomatoes and basil pesto. Continue to stir until basil pesto is well combined then remove from heat, top with your favorite meat or fish and enjoy!
Notes
  1. After spiralizing zoodles, wrap them in a paper towel to absorb excess water before cooking.
God Save the Quinoa https://www.godsavethequinoa.com/

Fabulous recipes by Mandi at godsavethequinoa.com


Feb
2016

Skinny Greek Yogurt Banana Muffins

categories: Breakfast Recipes, Dessert Recipes, Snacks

Greek Yogurt Banana Muffins Title Page_GSQ

Hello! I hope you’re excited about this Skinny Greek Yogurt Banana Muffin Recipe! I sure am!

I know it’s been FOREVER since I last posted! You see, I’ve been a little busy lately. Since my last post in April I’ve finished two half marathons, two triathlons, planned a wedding, bought a house, started a new job at work, went on my bachelorette party in Mexico, moved into the house we bought, GOT MARRIED, went on my honeymoon to Costa Rica, traveled all over Texas to celebrate our first holiday season as newly weds with friends and family, and finished moving into the house we bought. It feels good to FINALLY have free time again!

Don’t worry, during all of the madness I continued to cook and come up with new recipes. Let’s be honest, there was no way to keep me from using my big new kitchen! My recipe book is full of new creations and I cannot wait to share them with you! Before I share this delicious and very healthy Greek Yogurt Banana Muffin Recipe without, I would be remiss if I didn’t share some of my favorite wedding photos! THANK YOU to the wonderful Beth McElhannon Photography for capturing all of these perfect moments! 

Such fun memories!

Ok, I’ll stop fantasizing about the best day ever and share this recipe with you! 

First of all, this recipe is SUPER easy to make. In fact, you probably have most of the ingredients laying around your house! I love this recipe because all of the ingredients are natural and wholesome. Because there is no oil, flour, or butter in these muffins you actually feel good after eating one of these bad boys! 

Skinny Greek Yogurt Banana Muffins- ingredients

The batter is made from oats, greek yogurt, and “old” bananas. Just because a banana looks black, bruised, and feels extra soft does NOT mean you should throw it out! In fact, you should wait until your bananas show these characteristics before making this recipe. In my opinion, the older the banana, the better. While this isn’t 100% necessary, I highly recommend it (as long as your banana is not rotten). On a side note, you should not use green or unripened bananas to make this recipe. The batter just won’t be the same. 

Skinny Greek Yogurt Banana Muffins- Oats and Bananas

VERY IMPORTANT! If you don’t read anything else in this post, please read this paragraph. The lack of oil in these muffins WILL cause them to stick to paper muffin liners. I learned this the hard way after my first attempt making these. I basically had to perform surgery to remove the paper liners from the sides of the muffins before eating them. YOU MUST USE FOIL MUFFIN LINERS!!! I use the Reynolds Foil Baking Cups. YES- you should remove the paper liners! These are only used to prevent the liners from sticking together in their package. You should also grease the muffin pan, as well as the insides of the liners with non-stick cooking spray.

Skinny Greek Yogurt Banana Muffins Batter

These muffins take a mere 10 minutes to prep. Simply pre-heat your oven to 400 degrees. Spray your muffin pan and the insides of your cupcake liners with non-stick cooking spray. In a large mixing bowl or kitchen aid combine oats, bananas, greek yogurt, brown sugar, baking soda, baking powder, and eggs. Mix until well combined then stir in in dark chocolate chips, pecan pieces, and honey. Mix on medium-high for a few seconds until well combined. Fun fact, my sweet grandmother picked and shelled these pecans herself! They are so tasty and I love having them around the house to use in my recipes!

Skinny Greek Yogurt Banana Muffins Batter

Use a large spoon (or my personal favorite, an ice cram scoop) to fill each foil lined muffin pan about 3/4 full. Top with a few dark chocolate chips (optional) and pop them in the oven. My best results came from baking these for 15-20 minutes on the middle rack. You should remove these delicious bites from the oven once a tooth-pick comes out clean and muffins are a dreamy golden brown.

Skinny Greek Yogurt Banana Muffins

I know you will be DYING to dig in, but let them cool for about 10 minutes before taking that first bite. Let the countdown begin.

Skinny Greek Yogurt Banana Muffins

Congratulations! After the longest 10 minutes of your life has passed, you’re free to eat up!

Skinny Greek Yogurt Banana Muffins

You can eat these for dessert, a snack, or a quick on-the-go breakfast. My {new} husband, Greg, loves to eat these before long triathlon training sessions. Sometimes he spreads peanut butter across the top, which is delicious if I do say so myself.

If you’re not a fan of dark chocolate or pecans, you can certainly use milk chocolate chips, walnuts, almond slivers, or cashews! The sky is the limit!

Skinny Greek Yogurt Banana Muffins

Skinny Greek Yogurt Banana Muffins
Yields 12
You won't find any oil, four, or butter in these muffins. Instead, enjoy all of the fresh, natural flavors of clean eating. We won't tell anyone your secret!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. • 2 ripe bananas
  2. • 1 cup + 1 TBS plain non-fat Greek Yogurt
  3. • 2 eggs
  4. • 2 cups of rolled oats (old fashioned or quick oats will work)
  5. • 1/4 cup light brown sugar
  6. • 1 1/2 tsp baking powder
  7. • 1/2 tsp baking soda
  8. • 1 cup of dark chocolate chips
  9. • 3/4 cup raw pecan pieces
  10. • 1-2 TBS all natural honey
Instructions
  1. • Pre-heat oven to 400 degrees F
  2. • Spray a muffin pan with non stick spray. Line cupcake tins with FOIL cupcake liners (be sure to remove the paper from inside the foil liners). Spray the inside of the foil liners with cooking spray. This is VERY IMPORTANT because the lack of oil in these muffins can cause them to stick to the paper liners.
  3. • Combine peeled bananas, Greek yogurt, eggs, rolled oats, light brown sugar, baking power and baking soda in a large bowl and mix on high speed until all ingredients are combines and batter is smooth.
  4. • Stir in dark chocolate chips, raw pecans, and honey, mixing on low speed if needed until chocolate chips and pecan pieces are evenly dispersed.
  5. • Spoon batter into greased, lined muffin pans, filling each about 3/4 full. If you wish, sprinkle 2-3 dark chocolate chips on top of each muffin.
  6. • Bake on middle rack of oven for 15 - 20 minutes, until tops are golden brown and toothpick comes out clean.
  7. • Remove from oven and let cool for 10 minutes before serving and enjoy!
Notes
  1. • You should only use FOIL cupcake papers. If the foil papers are lined with thin paper you should remove it! The lack of oil in these muffins will cause them to stick to the papers.
  2. • Muffins will stay good for about a week when stored in an airtight container
  3. • Enjoy these for dessert, a delicious snack, or for breakfast on the go!
God Save the Quinoa https://www.godsavethequinoa.com/

 Fabulous recipes by Mandi at godsavethequinoa.com