Italian Eggplant Marinara

Eggplant Marinara

This recipe has become one of my absolute favourites to have in the fridge. Not only does it go so well on top of pasta, but it makes an incredible side dish for meat, fish, tofu and legumes.If you are not a fan of eggplant, it is still worth it to make this marinara sauce! It is my go to homemade pasta sauce. A good tomato sauce isn’t really about the quantity of ingredients but more about the quality. From my travels throughout Italy, I realized how SIMPLE every dish was. When you have great quality fruit, veggies, oils and so on, your meal will be amazing without having to do much to it. So for a healthy and truly delicious meal, spend a little extra money on your ingredients and you will notice a huge difference in flavour. Hope you love this recipe as much as I do. It will keep you nice and toasty as we head into fall.
Eggplant MarinaraEggplant Marinara

Ingredients

• 3 tbsp extra virgin olive oil
• 1 shallot (chopped)
• 2 tbsp garlic (minced)
• 1 cup red wine (I like any Chianti)
• 2 cans San Marzano tomatoes in puree
• 1/2 tsp chilli flakes (optional)
• 2 tbsp basil (chopped)
• 2 tbsp salt (or to taste)
• 1 tsp freshly ground pepper (or to taste)
• 4 italian eggplants (diced)

Directions for sauce

1.In a large pot, heat olive oil over medium heat. Add shallot and cook until translucent, then add garlic.
2.Stir in the wine and cook over medium-high heat for 3-5 minutes. Add your tomatoes, chilli flakes, basil, salt and pepper. Using the back of your spoon, break apart the tomatoes until desired texture is achieved. Simmer for 15-20 minutes.For a smoother sauce, transfer to a blender.

Directions for eggplant

1. While the tomato sauce is simmering, clean and cube eggplant. Steam the eggplant for 8-10 minutes. This ensures a really tender eggplant without having to fry it in loads of oil.
2. Once the eggplant is tender, transfer into tomato sauce and serve!

Eggplant Marinara

Sweet Breakfast Scramble

Sweet Breakfast Scramble
I can’t believe wedding week is finally here! I promise that after the big day/honeymoon, I’ll be baking more! Although my ingredients are always wholesome, it is important to remember that although a brownie is made with avocado and maple syrup it is STILL a brownie and should be treated as such. A healthy treat is called a treat for a reason and should always be eaten in moderation (if you can control yourself!). In my attempt cut back on the baked goods and bread, I concocted this sweet breakfast scramble to satisfy my sweet tooth without it loading up on carbs. This breakfast comes together so quickly and it is PACKED with protein to keep you full for hours. Lots of you saw it on snapchat and sent me your versions! So, I figured I should share it here.

Zach and I get married on Saturday, ah! Then we set off to Italy and Greece for our honeymoon. Be sure to check my Instagram stories or snapchat for some insider pictures of the special day and all the delicious food we eat in Europe. I am preparing another recipe to share next week, then I am going to take a little social media/blog break. I’ll be there but much less often. Can’t wait to tell you all about it upon my arrival. Have an amazing few weeks everyone! Stay tuned for some delicious recipes…

Ingredients

serves 1
• 1/2 tsp coconut oil
• 2/3 cup egg whites
• 3 tbsp gluten free oats
• 1 tsp cinnamon
• 1 tbsp nut butter of choice
• 1 tbsp maple flakes (or maple syrup)
• sliced fresh fruit (bananas and fresh figs work really well!)

Directions

1. Heat coconut oil in a nonstick pan over medium heat. Add your egg whites, sprinkle with oats and begin to fold. When they are half cooked, add your cinnamon. Keep folding the eggs until cooked through.

2. Drizzle scramble with nut butter, maple flakes and fresh fruit. Enjoy!

Sweet Breakfast Scramble

Matcha Latte

Matcha LatteI talked a lot about all the benefits in my last recipe post for my matcha chia pudding. I have to say, I really do find that matcha gives a really stable burst of energy for that 4 ocklock slump. I am a coffee drinker, but I try to limit myself to one cup in the morning. So for those days when I didn’t get a good nights sleep, I couldn’t resist but have another coffee in the afternoon. Now, with my new found love of matcha, I find I get a good boost of energy with lots of added health benefits. It is also delicious and super simple to make!

The proper way to make a matcha drink is with a special bamboo whisk to ensure your drink is silky smooth. I did not invest in the whisk yet as this is my first batch of matcha. However in my experience, both my vitamix and regular whisk did the job pretty well. So it definitely can be accomplished without the bamboo, but the result may not be AS good. For love froth, so I use a milk steamer- but whisking it will get you a nice amount of the bubbly stuff as well. Hope you love it! *matcha is quite expensive, but you don’t need a lot! I store mine in the freezer for extra freshness.

Ingredients

serves 1
• 1 tsp matcha powder
• 1/4 cup simmering water
• 1/2 tsp pure vanilla extract
• 2-3 drops stevia (or sweetener of your choice, maple syrup works nicely!)
• 1/2 cup coconut milk (brown rice, almond or oat milk is a great alternative too)

Directions

1. If you have a milk steamer: In a medium sized bowl whisk matcha and simmering water until you achieve a smooth consistency. Add mixture into a mug with steamed milk, vanilla and stevia. Top with cinnamon and maple flakes for extra goodness!

2. If you don’t have a milk steamer: Add your matcha to the simmering water and whisk until smooth. Add vanilla, milk and sweetener and whisk until frothy. Pour into a mug and enjoy! Top with cinnamon and maple flakes for extra goodness!
Matcha Latte