Moussaka Casserole

From Wellness Mama

Ingredients

• 1 pound of Ground Beef
• 1 Onion
• 2 teaspoons Garlic Powder or 4 cloves fresh minced garlic
• 1 teaspoon each of basil, oregano, thyme and parsley
• ½ tsp Cinnamon
• 1 teaspoons each of salt and pepper
• 24 ounces of Diced Tomatoes (jar or can)
• 1 small bunch of kale
• ½ cup Red Wine
• 1 small package of white button mushrooms
• 1 (6 ounce) jar of Tomato Paste
• 2 Medium Eggplants
• 1 cup Full Fat Greek Yogurt (or leftover mashed potatoes)
• 4 eggs

Instructions

1. At least an hour before cooking peel egg plant and slice into ¼ inch slices. Place in salt water brine of 1/4 cup salt to 8 cups water. Put a heavy plate on top to create pressure and leave for 30 minutes.
2. Rinse eggplant, stack in between layers of paper towels.  Leave to dry for 30 minutes.
3. To cook, spray egglplant with pam spray, broil under oven for 3-4 minutes on each side.
4. Brown meat in a large skillet. Dice the onions and add to pan when meat is done.
5. Add mushrooms and chard or kale. Saute another 5-7 minutes until all vegetables are softening and starting to become translucent.
6. Add red wine or beef broth to deglaze pan and then add spices, canned tomatoes, and tomato paste. (drain tomatoes)
7. Simmer about 15 minutes to let flavors incorporate.
8. Oil the bottom of a large baking dish.
9. Layer the eggplant slices then meat sauce and repeat until both are used up. Beat the eggs and add greek yogurt (or leftover mashed potatoes) and garlic powder. Spread on top of casserole. Bake at 350 for 45 minutes to an hour. Let set 10 minutes and serve. Reheats well and can be made ahead. Enjoy!

Chia Seed Pudding

Ingredients:

• 2 Cups Milk
• 1/2 Cup Chia Seeds
• 2 Tbsp Carob Powder
• 1 Tbsp Agave Nectar
• 1 Tsp Vanilla Extract
• 2 Apples Sliced for Pairing

Directions:

• Mix All Ingredients Excluding Apple Slices in a Bowl.
• Refrigerate for at Least 6 Hours.
• Serve With Apple Slices.

Roasted Vegetables + Quinoa Enchilada Bake

This tasted a lot better than it looks, trust me.  Will most certainly make again.

Ingredients:

For Casserole:

• 1 Head Garlic, Diced
• 5 Jalapenos, Diced
• 1 Bag Pre-Chopped Vegetables from Sams Club - includes cauliflower, broccoli, and carrots (chop some more). 
• Can use 1 head broccoli + 1 head cauliflower + 2 cups baby carrots (chopped)
• 6 Peppers (Sliced, I Used 2 Red, 2 Orange, 2 Yellow)
• 1 Bag Frozen Corn
• 2 Cans Black Beans
• 1 Cup Uncooked Quinoa
• 2 Tbsp Cumin
• 1 Tbsp Cayenne Powder
• 1/2 Jar Salsa (optional)
• 2 Cups Shredded Cheddar

For Enchilada Sauce:

• 1 Can Diced Tomatoes
• 1 Can Hot Jalapenos
• 1 Can Chipotles in Adobo Sauce (Chopped)
• 1 Can Tomato Sauce
• 2 Cloves Garlic, Chopped
• 1/2 Tbsp Cumin
• 1/2 Tbsp Cayenne Powder
• 1/2 Cup Broth

Directions:

1 - Combine Broccoli, Cauliflower, Baby Carrots, Peppers, Corn, Jalapenos, 3 Tbsp Olive Oil, Cumin, and Cayanne Powder in a Roasting Pan.  Mix.  Top Mixutre with Garlic - Roast for about 30 Minutes @ 400. 

2 - Prepare Quinoa According to Packages Directions.  

3- For Enchilada Sauce - Saute Garlic, add remaining ingredients.  Simmer for 10 minutes and Remove from heat.

4 - Once Vegetables are Roasted - Combine Vegetables + Quinoa + Enchilada Sauce + Salsa if using in a Casserole Dish.  Top With Cheese.

5 - Place Dish in Oven @ 350 for 15-20 minutes covered with tin foil.  Remove Tin Foil and Cook for another 5-10 Minutes.  Enjoy with "No Fried Refried"!

Banana Chips

Ingredients:

• Just Ripe Bananas, halved + sliced

Directions:

• Place bananas in dehydrator @ 135 for 8-10 hours

Dehydrated Beets

Ingredients:

• 6 Beets, Thinly Sliced
• 1/4 C. Apple Cider Vinegar
• 1/4 C. Water
• 1 Tbsp Olive Oil

Directions:

• Mix Vinegar, Water, and Olive Oil together
• Pour over beet slices, toss with hands
• Allow mix to sit for 10 minutes
• Dehydrate @ 145 for 1 hour
• Decrease temp to 125, dehydrate for another 4-6 hours

Vegivore Boats

Time: 45 minutes
Serves: 2

Ingredients:
2 Zucchini, halved
1 Red Pepper, chopped
2 Small Yellow Onions, chopped
2 Tomatoes, chopped
1 tsp Curry
1 Tbsp Thyme
2 tsp Oregano
3 Tbsp shredded Swiss + Parmesan Cheese

1) Sauté onions over medium heat, add curry. Sauté until onions are cooked
2) Add Red Pepper to pan, cook for another minute.
3) Remove pulp from zucchinis.
4) Place zucchini shells in baking dish.
5) Mix pulp, onion + pepper mix, tomatoes, 1/2 thyme, and oregano in bowl. Fill zucchini shells with mix.
6) Place baking dish in oven @ 400 for 20 minutes.  Sprinkle cheese on top + cook for another 5 minutes!

Spicy Peanut Broccoli Slaw

Add dressing to 2 bags broccoli slaw.

For the spicy peanut dressing:

• 1 tsp olive oil
• ¼ onion, diced
• 2 T ginger, minced
• 2 garlic cloves, minced
• ½ tsp curry powder
• ¼ tsp cayenne pepper
• 1 ½ T rice wine vinegar
• ½ cup smooth peanut butter
• 1 tsp lemon juice
• ¼ cup  soy sauce
• 1 ½ tsp sesame oil
• ½ cup water
• ½ tsp salt

Instructions

1. Combine slaw ingredients in a large bowl.

2. Cook onion in olive oil over medium heat until translucent (about 3 minutes).

3. Add in ginger and garlic and cook for another minute.

4. Stir in spices for one more minute.

5. Begin adding in liquid ingredients

6. Cook for a few minutes until well combined.

7. Remove from heat and let cool for at least 10 minutes. Combine to Broccoli Slaw in bowl