Guacamole on Plantain Chips!

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Is there anything better than guacamole? Nope… didn’t think so!  I seriously crave this delicious dip around the clock! Since I am still recovering from being sick these past two weeks I thought I would treat myself to what could possibly be my favorite appetizer of all time! Or you could make it your whole dinner! It is guacamole topped plantain chips with sliced clementine! I know it’s a flavor explosion in your mouth!

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First thing’s first the guacamole! Ok here is what you need:

  • 3 Avocados
  • 1 Ripe Tomato seeded and diced
  • 2 Cloves Garlic diced
  • 1 Fresh Lime
  • 1 Jalapeno seeded and diced
  • 1/2 Red Onion diced
  • Salt and pepper to taste

Directions:

  1. First mash all avocados in a bowl.
  2. Add fresh squeezed lime juice.
  3. Add the rest of the ingredients and season to taste.

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Then time to make the plantain chips! Baked of course! 🙂

What you need:

  • 2 Ripe Plantains
  • Spray Coconut oil
  • 1 Fresh Lime
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees fahrenheit
  2. Slice plantains very thin or use mandolin
  3. Place on greased baking sheet and spray with coconut oil
  4. Season with salt and pepper. You could also use cumin, corriander or cayenne pepper!
  5. Bake chips for 10min. then flip and bake another 10min. on other side.
  6. Squeeze fresh lime juice when done!

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Don’t forget to slice and peel your clementines too!

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Put it all together!

Place 1 tablespoon of guacamole to each chip and place small slice of clementine on top of that and enjoy!

I love that this appetizer is gluten free, dairy free, no saturated fats and it’s vegan! Your family won’t even notice!

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To learn more recipes like this or customized meal plans contact me at jessica.cook04@gmail.com

 

Easy Low Carb “Spaghetti” Dinner

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Who wants spaghetti with meat sauce?! 😍🙋🍝 Well not exactly! 😉 This is a healthier, vegan version also lower in carbs by using spaghetti squash! 😊👊💥 I honestly love spaghetti squash there is so much you can do with it… Mac n cheese, pad Thai, stir fry 😱 Yummy!! This was part of my meal prep for the week and was super easy! 😋

I sautéed these veggies first:

1/2 diced onion

2 cloves minced garlic

1/2 diced yellow pepper (my fave)

1 large sliced zucchini

Saute in extra virgin olive oil

Then add tomato sauce, spaghetti squash plus herbs. I prefer to use organic, no sugar added tomato sauce with few ingredients and low sodium then added roasted spaghetti squash with chopped parsley and basil! 🍅🍆🍃

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I usually roast my spaghetti squash cut side up at 425 degrees for 45 minutes then remove with a fork! I can’t wait to eat this for lunch today!! Once you start making half of your meals veggies you automatically look for svelte!

You could add almond mozzarella cheese, part skim mozzarella or parm. Other veggies that work in this dish are mushrooms, spinach or kale! For more protein you could even vegan or low fat turkey sausage or meatballs! Enjoy!

Low Carb Vegetable Moussaka

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I have been craving this delicious comforting moussaka for so long I decided to re-create with a vegetable twist. Now I love traditional moussaka with delicious lamb in a tomato sauce with creamy potatoes, béchamel and crispy eggplant, but now that I have gone into a phase where I’m consuming low carb, vegetarian meals I needed to revamp this recipe.

This recipe was adapted from the Mediterranean Cooking Cookbook by Jacqueline Clarke and Joanna Farrow, which is a great book filed with yummy, authentic mediterranean dishes! Check it out! But like I said I wanted to lower the carbohydrates just a tad.

This dish is loaded with fiber, lean protein, vitamin C, potassium and iron. Not to mention it is the perfect comfort food for a cold winter day. Not that I have those in South Florida, but you get the point!

Recipe:

Ingredients:

1 eggplant sliced

1 16oz can low sodium canned chickpeas

2 8oz cans tomato sauce

2 zucchini

2 yellow squash

1 cup baby bella mushrooms

1/4 cup parmesan cheese

3 eggs

1 1/4 cup non-fat plain Greek Yogurt

2 carrots

1/2 yellow onion

2 tsp herbs de provence

Salt & Pepper

2 tsp extra virgin olive oil

1 tsp cumin

1tsp cinnamon

1 tsp garlic powder

1tsp red pepper flakes

Directions:

1. Preheat oven to 350 degrees fahrenheit

2. Slice eggplant crosswise and salt in a colander to release liquid

3. Dice onion, carrots, mushrooms, zucchini and squash

4. Heat large skillet to medium high heat and add 2 tsp. extra virgin olive oil

5. When skillet is heated add onion and carrots and sauté for 3-5 minutes until tender

6. Add spices, salt & pepper and add zucchini, squash and mushrooms to skillet

7. Saute vegetables until tender about 5-7 minutes

8. Remove eggplant from colander and dry with paper towel

8. Heat another skillet with extra virgin olive oil and sauté eggplant slices 1-2 minutes per side

8. Add 2 cans of tomato sauce and add canned chickpeas after they are drained and rinsed with cold water and cook until warmed through

8. Make sauce mixture by combining eggs, pepper, salt and Greek yogurt then set aside

9. Add one layer of sliced eggplant to 13 x 9 baking dish that has been sprayed with olive oil spray top with cooked vegetable mixture

10. Add another layer of eggplant and top with rest of cooked vegetable mixture

11. Pour bechamel sauce over vegetables and sprinkle with parmesan cheese

12. Bake moussaka for 45min. until golden brown

13. Let moussaka cool for 10-15min before serving

14. Enjoy!

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Nutrition Facts:

Makes 12 servings

Nutrion per serving: 139 calories, 6g fat, 14g carbohydrates, 9g protein, 61mg cholesterol, 4g dietary fiber.

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Have a great day!

Love,

Jessica