Tag Archives: egg

Eggplant Parmesan Baked Fries

Eggplant Parmesan Baked Fries 

Earlier this week I was at my local store I picked up an organic eggplant with no specific plans for it. I saw a couple of recipes for eggplant fries and had me cocking my head to the side and saying “huh?” I miss my french fries so of course I WANT to believe in the concept.

This morning I buckled down and decided to give it a go. I originally found this recipe on ClosetCooking.com. I did some tweaking to make them gluten-free (not to be confused with twerking).

My “fry” craving is cured! I loved these. The parmesan gave them the crunch I missed. I especially loved them dipped in the most wonderful condiment ever invented – KETCHUP! I rarely eat anything that goes with ketchup anymore so I was even more giddy making these because I would be able to use my long lost love ketchup.

eggplant parmesan french fries vegetable vegetarian cheese egg protein fiber b vitamins


eggplant parmesan french fries vegetable vegetarian cheese egg protein fiber b vitamins

Eggplant Parmesan Fries
Prep time
Cook time
Total time
Recipe type: Gluten-Free, Vegetarian
Serves: 4
  • 1 medium eggplant
  • ½ cup of coconut flour
  • 3 large eggs whisked
  • 1¼ cup shredded parmesan cheese
  • 1 teaspoon italian seasoning
  • ⅛ teaspoon cayanne pepper
  • dash of salt and pepper
  1. Preheat oven to 425 degrees.
  2. You'll need 3 dishes - 1 for the coconut flour, 1 for the whisked eggs, 1 for the combined parm and seasoning (cayenne, italian seasoning, salt/pepper).
  3. Remove purple skin of eggplant.
  4. Slice eggplant into round slices then stack the slices and cut into "fries".
  5. Press each "fry" into the coconut flour so that the flour sticks to the eggplant.
  6. Roll eggplant "fry" in whisked egg getting the whole "fry" wet.
  7. Lay in cheese/seasoning mixture covering all sides of the "fry". I found it easiest to lay the eggplant in the cheese and scoop some on top.
  8. Transfer to parchment paper or foil covered baking sheet.
  9. Bake for 9 minutes and turn over.
  10. Bake for an additional 5 minutes.
  11. Serve with ketchup or marinara.
  12. Yay for "fries"!!


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Grass-Fed Bison Stuffed Peppers

Grass-Fed Bison Stuffed Peppers

If you’ve never had grass-fed bison or grass-fed beef, do yourself a favor and try it. Bison cooks up similar to ground beef but has a richer almost buttery taste to it.

(You could absolutely substitute grass-fed beef for this recipe.)

When I’m in the area I’ll pick some up at Whole Foods. They are the only store I know of besides going to a local farm that carries grass-fed bison or beef. This is what Whole Foods says about their grass-fed bison.

“Bison (buffalo) is slightly more flavorful than beef, with generally less fat and more protein. Extremely nutrient dense, a single serving provides good amounts of iron, zinc and the antioxidant selenium. Plus, our bison spend the majority of their lives at home on the range. Give bison a try the next time you’re looking for an alternative to beef in your favorite recipes — your taste buds will thank you!

With our bison, you get great-tasting meat from animals raised with care:

  • No antibiotics — ever

  • No supplemental growth hormones*

  • No animal byproducts in feed

  • Raised on pasture or range for at least 2/3 of the animal’s life”

I found this great Bison Stuffed Pepper recipe at Bisonbluff.com and tweaked it to make it gluten-free and optional paleo friendly. It’s also loaded with low-fat protein from the bison, the quinoa and the egg.

 paleo gluten free protein grass fed bison pepper vegetable healthy


Grass-Fed Bison Stuffed Peppers
Prep time
Cook time
Total time
Grass-Fed Bison Stuffed Peppers
Recipe type: Paleo, Gluten-Free, Protein
Serves: 4
  • 1 lb. grass-fed ground bison (or grass-fed ground beef)
  • 4 red, yellow or orange bell peppers
  • ½ cup chicken broth (to cook the quinoa in)
  • ¼ cup uncooked quinoa
  • ¼ cup diced red onion
  • 1 can drained fire roasted tomatoes
  • 1 large egg whisked
  • 1 tbsp Italian seasoning
  • **Optional: 1 cup mozzarella cheese (this would make it non-paleo)**
  1. Preheat oven to 375
  2. In a medium saucepan cook quinoa using ½ cup of chicken broth in place of the water. Bring quinoa and chicken broth to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, stirring occasionally so not to let it burn.
  3. In a large bowl combine uncooked ground bison and whisked egg. I mix this with my hands to make sure everything gets combined well.
  4. Add diced onions, Italian seasoning, ¼ cup of the drained fire roasted tomatoes to the quinoa. Combine and add to the ground bison/egg mixture.
  5. Place bell peppers in a baking dish and fill each one equally with the bison mixture.
  6. Top each bell pepper with the remaining fire roasted tomatoes.
  7. Cover each pepper with foil and bake for 45 minutes.
  8. **Optional: If using cheese, top each pepper with ¼ cup mozzarella after the 45 minutes and put back in oven uncovered until cheese melts. It should only take 3 - 5 minutes.**


  • The reason I add the onions, seasoning, tomatoes to the quinoa is so the hot quinoa is cooled off before adding to the bison/egg mixture so not to cook the egg prematurely.
  • If you would like to make this true paleo, sub the quinoa with additional egg. The purpose of the quinoa is to replace normally called for bread crumbs which binds everything together. So if you do not want to use quinoa or don’t have any, an extra egg will provide the binding.
  • Leftovers reheat very well. Just cut stuffed pepper in half if already cooked and microwave for 1 minute.
  • Serving suggestion: top with tomato sauce, green salsa, more fire roasted tomatoes or sprinkle with cheese of your choice.
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Coconut Crusted Tilapia with Mango Salsa

Coconut Crusted Tilapia with Mango Salsa

 tilapia fish protein gluten-free coconut flour weight loss egg mango

This recipe is so light, full of flavor and protein. The coating is made with coconut flour and panko crumbs but you can easily make it gluten free with one minor change.  Replace the panko crumbs with shredded unsweetened coconut flakes.  You’ll want unsweetened because at 425 degrees, sweetened flakes may burn because of the sugar.  But don’t worry, either way, these are delicious.

I make fish tacos with some delicious peppadew pepper mango salsa on top of a sprinkle of sweetened shredded coconut.  You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes. It’s a very versatile recipe and it’s really friggin’ good!

tilapia fish protein gluten-free coconut flour weight loss egg mango

Coconut Crusted Tilapia with Mango Salsa
Prep time
Cook time
Total time
Serves: 4
  • 4 thawed tilapia filets
  • 2 tbsp coconut flour
  • ½ cup panko crumbs (or ½ cup unsweetened shredded coconut for a gluten-free option)
  • 2 egg whites, whipped lightly
  • dash of salt
  • dash of pepper
  • **optional: dash of curry powder
  1. Preheat oven to 425. Prepare a baking dish lined with foil. If you have a wire rack to set inside, that will help both sides of the filet brown evenly. If you don't have one, no worries but the foil will certainly make for easy clean up
  2. In a flat pan combine coconut flour, panko crumbs, salt and pepper (you'll want it flat so that you can lay the filets in the crumbs)
  3. Put the egg whites in a separate dish
  4. Lay thawed filet in egg white. Cover both sides of the filet with egg
  5. Then immediately lay it in the dry mixture, press down so the mixture sticks to the filet. Flip over the filet and do the same for the other side
  6. Transfer to baking dish and repeat with all filets
  7. Bake for 18 - 20 minutes
  8. Remove from oven and serve on a large lettuce leaf that has been sprinkled with sweet coconut flakes
  9. Top with Peppadew Pepper Mango Salsa.
  10. GLUTEN FREE OPTION: You can make this gluten free by replacing the panko crumbs with dried unsweetened coconut flakes that have been put through a food processor to make it finer. I say unsweetened because at 425, the sugar in the sweetened coconut may burn.
  11. PALEO OPTION: You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes.



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Protein Breakfast – Baked Tomato, Cottage Cheese, Spinach and Egg!

Protein Breakfast – Baked Tomato, Cottage Cheese, Spinach and Egg!

This has become my most recent breakfast addiction.  It’s so easy and so full of protein from the egg and cottage cheese, which is great to start the day off with.

Along with protein, you’ll also get a dose of fiber from the spinach and tomato.  Speaking of tomatoes, you’ll also get a dose of antioxidants, vitamin C and potassium from them.  A healthy, tasty balanced breakfast – done.

Prep time: 3 minutes.  Cook time: 25 – 30 minutes.



1 medium tomato

1 small handful of baby spinach leaves (probably only about 10 leaves)

1 scoop of low-fat small curd cottage cheese

1 large egg

A little salt and pepper

Pre-heat oven to 350.

tomato quad final

1.  Take a piece of tinfoil and roll into a donut shape so the tomato is cradled in it and doesn’t fall over in the oven.

2.  Use a knife to cut a hole in the top of the tomato about the size of a golf ball.  Scoop out the innards so you are making an empty tomato bowl.

3.  Take a small bunch of spinach leaves and press down into the bottom of the tomato bowl.

4.  Top the spinach with a scoop of the cottage cheese but leave a little room for the egg to sit on top.

5. Lastly, top your masterpiece with an egg and sprinkle with a little salt and pepper.  Put in the oven for 25 – 30 minutes depending on how well you like your egg cooked.


eggontopI eat mine straight up but you could add a piece of whole grain toast to soak up the egg and cottage cheese mixture.securedownload-10

You could make more than one at a time using a muffin tin to hold the tomatoes.  Enjoy!

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