Light & Breadless Eggplant Parmesan

Ingredients:

  • 2 large eggplants
  • 1/4 cup parmesan cheese
  • 2/3 cup almond meal
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1-2 cups of your favorite low sugar tomato sauce
  • 1/2 – 1 cup part-skim mozzarella cheese, shredded

Directions:

  1. Preheat oven to 375 degrees.
  2. Slice eggplant into rounds about 1 inch thick.
  3. In a shallow dish combine almond flour, parmesan cheese, garlic, black pepper, and oregano.
  4. Spray each eggplant slice with cooking spray on both sides and dredge in dry mixture, coating evenly.
  5. Line a baking sheet with foil and set baking racks inside of it – I use metal cooling racks.  If you don’t have these then you can lay them flat on the sheet.
  6. Lay flat and bake for 25 minutes, flipped halfway through baking or until golden brown.
  7. Remove from oven and spoon tomato sauce on each circle of eggplant and top with cheese.
  8. Put back in the oven for 5 minutes to melt cheese.
  9. Serve as is, with salad, on top of spiralized zucchini, or spaghetti squash.

Honey Soy Glazed Salmon

Ingredients:

  • 12 oz skinless salmon
  • 1 tablespoon olive oil

Marinade Ingredients:

  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • ½ teaspoon red pepper
  • 1 tablespoon olive oil
  • ⅓ cup less sodium soy sauce
  • ⅓ cup honey

Directions:

  1. Place salmon in a sealable bag or medium bowl.
  2. In a small bowl or measuring cup, mix marinade ingredients.
  3. Pour half of the marinade on the salmon. Save the other half for later.
  4. Let the salmon marinate in the refrigerator for at least 30 minutes.
  5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
  6. Remove salmon from pan. Pour in remaining marinade and reduce.
  7. Serve the salmon with sauce and a side of veggies.

Zucchini Fritters

Zucchini Fritters

Ingredients

  • 4 cups grated zucchini (about 2 large zucchini’s)
  • 1/4 cup whole wheat flour (or coconut flour)
  • 3 tbsp parmesan cheese
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp chili pepper flakes
  • 2-3 tbsp extra-virgin olive oil for cooking

Directions

  1. Place the grated zucchini in a clean dish towel or cheesecloth and squeeze to remove as much excess water as you can. Add squeezed zucchini, cheese and flour to a medium-sized bowl.
  2. In a separate bowl, combine eggs, salt, pepper and pepper flakes, and whisk until the egg is frothy. Pour over zucchini and mix gently until well combined.
  3. Heat a tablespoon of olive oil in a skillet over medium heat, drop a heaping spoonful of zucchini batter into the pan using about 2 to 3 tbsp of batter per fritter. Fry them until a light golden crust form, about 1 – 2 minutes on each side.
  4. Move finished fritters to a plate lined with paper towels and repeat.

Nutrition info: Calories 50 each, Carbs 3g, Fat 3g, Protein 2g

Shrimp Scampi with Spaghetti Squash

Shrimp Scampi with Spaghetti Squash

Ingredients

  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 1/2 teaspoons smoked paprika
  • sea salt and fresh pepper
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 shallot or 1/4 of a white onion, minced
  • 3 cups fresh baby spinach
  • 1/2 cup fresh basil leaves, chopped (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons freshly grated Parmesan cheese

For the squash:

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half lengthwise from stem to end and scrape out the seeds with a spoon. Brush with olive oil and season with salt and pepper.
  3. Place squash, cut-side up, on a baking sheet. Roast until tender, about 35-45 minutes.
  4. Let rest until cool enough to handle.
  5. Using a fork, scrape the flesh out and set aside.
  6. Season shrimp with smoked paprika, salt and pepper.
  7. Drizzle oil in a large skillet over medium heat and add shrimp, garlic and shallot. Cook, stirring occasionally, until shrimp turn pink, about 2-3 minutes; set aside.
  8. Add squash and spinach to the skillet and cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper.
  9. Serve, topped with shrimp and garnished with Parmesan.

Nutrition Info: Calories 205, Protein 26g, Carb 10g, Fat 12g.