Eggplant, Zucchini & Squash Lasagna

 

Ingredients:

·        2.5 Pounds of Ground Turkey

·        1 large eggplant

·        1 zucchini

·        1 squash

·        8 oz of Ricotta Cheese (skim milk)

·        1 cup of Shredded Almond Cheese

·        4 Roma Tomatoes

·        2 15 oz Cans of Tomato Sauce (low sodium)

·        1 cup of Onion Mix

·        1tbs Red Pepper

·        1tbs Onion Powder

·        1tbs Garlic Powder

·        1tbs Oregano

·        1tbs Cumin

·        ¼ Cup of Hot Sauce(Crystal)

·         1tsp Paprika

Instructions:

Simmer Onion Mix Down (yellow & white onion, minced garlic, green, yellow, and red peppers) I make a whole gallon Ziploc at a time and freeze it!! Add ground turkey and seasonings. Cook on low heat. Remember LEAN MEAT LIKES LOW HEAT!! Turn your oven on 400 degrees. While your turkey is cooking cut up the three veggies. Make sure to cut them in thin slices. Put all your veggies in the oven for about 20 minutes checking to make sure they are not burning. The reason for this is to dry out the veggies. Once the meat is done add your 4 cut up tomatoes, and both cans of tomato sauce.

Lasagna: (Use a big deep baking dish)

Line your dish with half the veggies, then half the meat, then half the ricotta cheese and repeat with another layer. Top it off with the almond cheese. Bake for about 30 min on 350 degrees.

It may not look or even taste just like lasagna but it is healthy and very tasty!!! ENJOY!

 

 

 

Paleo Hummus

I got this recipe from a good friend and fellow CrossFitter April Hampton!!

1 pound  Chickpeas (Tenderized in a slow cooker)

2 cloves garlic, minced

1 1/2 teaspoons kosher salt

5 tablespoons freshly squeezed lemon juice

1/4 cup water

1/3 cup tahini, stirred well

1/4 cup extra-virgin olive oil, plus extra for serving

Powdered sumac, optional

 

Put chickpeas, garlic, and kosher salt in  a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

 

For Chick Peas in slow cooker:

7 cups water

1 pound dry chickpeas, sorted and rinsed

1/4 teaspoon baking soda

 
Place the water, chickpeas, and baking soda in a slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately.