DIRECTIONS: In a blender or food processor, combine all the ingredients and mix to combine well. Taste the filling and add more mint essential oil if you want more of a mint taste – 1 drop at a time. Pour into the dishes with the crust and spread evenly.
Because you’re working with glass, refrigerate for about 1-2 hours, then place in the freezer for another 1-2 hours. Before serving, place them back in the fridge for 15 minutes or so, so they thaw out. For more info check out purella.com/18-healthy-gluten-free-and-vegan.
Strawberry Salsa
This quick recipe is great for a quick snack or when you want something healthy to entertain guests with.
INGREDIENTS:
1/2 cup strawberries washed, de-stemmed, and diced
1/2 a small onion diced
1/2 tablespoon chopped mint/parsley/cilantro/herb of your choice
Juiced of 2 small limes
Mix the strawberries, onion, and lime juice together. You want the salsa to soak in the lime juice. Allow to soak for about 5 minutes to ensure all the flavours are mixed and the strawberries slightly macerated.
Add the herbs and mix. If you can, chill until ready to serve. For more info, check out jessicainthekitchen.com.
Lighter Eggplant Parmesan
This meal is healthy and great for you and your family.
INGREDIENTS:
1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan
Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.
For more info, check out www.marthastewart.com/1073252/gluten-free