This leaves me with not much time left to try and develop new recipes. I am trying to keep the blog going but getting more time for it has been a real struggle.

Anyways, today I was able to make this quick 15 minutes Asian vegetables. The recipe sauce comes from this Asian beef rice bowl recipe I made before which we loved. Since I am trying to cut down on eating meat and chicken, even though we only eat it once or twice a month, I wanted to try the Asian Beef rice bowl sauce to use with just veggies.

I haven’t had much time to myself lately so whenever I am home and get some downtime I try to take advantage of it and relax for a bit. This gives me peace of mind and keeps me sane to keep going and pushing through until I graduate from PA school.

I have had a few bumps on the road, to put it lightly, while in PA school, however, I do see a little light at the end of the tunnel. For now, I just have to keep pushing and make it through since there is much as stake.

Anyways, I can not see the day when I graduate and don’t have to devote much of my time to school. I have a few awesome projects on the works and I can’t wait to put all my energy, time and effort on them. They are going to be quite something.

In the next few months I will be revealing my plans and projects here in the blog but until I graduate I don’t want to spill the beans. Just to be safe. I don’t want any type of negativity!

This 15 minutes Asian vegetables is truly one of my favorite recipes I have made in the past few months. You can add any other type of veggies you may like as this recipe is quite versatile so make your own version if you wish.

Until my next recipe,

Enjoy!

15 minutes Asian vegetables

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 2 tbsp olive oil
• 2 red peppers, sliced
• 2 large red onion, sliced
• 1 large eggplant, cut into large chunks
• 2 cups fresh Thai basil
• 1/4 cup soy sauce, gluten free version if needed
• 1/3 cup sweet and sour sauce
• 2-3 tbs red curry paste
• 1/4 cup water
• 1/3 cup peanuts
• 1 tbsp sesame seeds

Directions:

 

In a large skillet, or wok, over medium to high heat place the olive oil. Add all the vegetables and cook until they are almost cooked stirring occasionally. It should not take more than 8 minutes or so.

Add the soy sauce, sweet sour sauce, water and red curry paste. Cook further for another two minutes until sauce is incorporated and warm.

Add the peanuts and thai basil and server over rice or any other grains you desire.

The post 15 minutes Asian vegetables appeared first on Eat Good 4 Life.

Eggplants are the perfect vessel to place the tomato sauce and cheese over it. I have seen something similar done with zucchini as well but I like eggplant much better. This was my first time making these eggplant pizza but for sure it will not be my last.

I actually had them as part of a sandwich. I placed two of them between some nice crusty whole grain bread and it was just sensational. I should have quadrupled the batch because the sandwiches where just delicious.

I think I might be be able to freeze these as well for a quick lunch or dinner. I will be experimenting with it so I will let you know if it works. I actually think it will.

On another note, I can’t believe the summer is almost over. I think the older I get the faster time goes by. In a couple of days I will start school again…ugh. I really I am not ready to get into the groove of studying again. I will try to endure it for the next 3 months, I just hope it gives me the results that I am hoping for.

Well, for those that are traveling places for memorial day, be safe. If you need a healthy idea for tomorrow this is it. These mini  eggplant pizza are nothing but delicious, easy to make and I think they will be a super hit.

Enjoy!

Eggplant pizza

Miryam's original recipe

Yield: 20-24 pizzas

Total Time: 40 minutes

Ingredients:

• 2 large eggplant, sliced 1 inch thick
• 24 oz jar tomato sauce
• 20 slices provolone cheese, mozzarella works too
• 3-4 oz fresh cherry tomatoes, sliced
• 1 cup fresh spinach
• 1/2 tsp himalayan salt
• Pepper flakes, optional

 

Directions:

Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.

Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.

Serve while still hot. I had my eggplant pizza slices in between whole grain crusty bread and it was the bomb.

The post Eggplant pizza appeared first on Eat Good 4 Life.

Vegetable stir-fry is something that I tend to prepare a lot for quick meals during the week. It is one of my favorite dishes to make especially because I can modify the recipe with endless variations by using different types of protein as well as vegetables. I have made this same recipe using chicken and shrimp, but since tofu is more economical I tend to use this type of protein more often.

I always get organic extra firm tofu to cook for my stir-fry with. I feel it keeps the tofu whole and not into little crumbled pieces which is what happens with other softer varieties. Trust me, I have used them in the past and the end result isn’t that pretty. Extra-firm tofu is the way to go.

You can serve this vegetable tofu stir-fry with brown rice or egg noodles. Most often that not I use brown rice. I have a rice cooker so serving rice it is easier for me. I also was able to use my Kitchen Aid 13 cup food processor to slice my veggies. This machine works wonders. It chops, slices, mixes food in a matter of seconds. It is the best most powerful food processor I have ever owned.

If you like Asian inspired food you will love this vegetable tofu stir-fry. To obtain the recipe just click on the link to be directed to the Kitchen Aid blog where you will find this recipe and many more.

I hope you like this stir-fry. Let me know if you get to try it.

Enjoy!

The post Vegetable tofu stir-fry appeared first on Eat Good 4 Life.

I am super excited to share this eggplant casserole with you. One of my favorite veggies to eat is eggplant, however, for some weird reason, I hardly have any eggplant recipes in the blog. I am going to make it my mission to change that and have at least a couple more by the end of September.

This casserole recipe was a bit time consuming because I used lots of eggplants. I wanted to make quite a bit of it because I knew we would really enjoy this dish. We got about 7-8 servings out of it, so well worth the effort. This recipe has become a favorite for sure so I will be making it for time to come.

I served the eggplant casserole with pasta, however, I think it will also be great with whole grain bread. Next time I am going to do that.

This dish was a great family dinner. My husband adores eggplant so he was over the moon eating this one.

The pictures aren’t the greatest because I kind of made this quite late during the day so I hope you don’t mind. I really wanted to share this with you so I figured I post it and later on, when I make it again, change the pictures.

I hope you like this eggplant casserole. If you try it let me know how you like it.

Enjoy!

This eggplant casserole has become one of our favorite dinners. I am going to be making this one for time to come. By the way, sorry for the pictures, I know they are not the greatest but it was pretty dark when I took them. I just wanted to share this recipe because we thought it was the bomb :-)

Eggplant casserole

Miryam's original recipe

Yield: 7-8 servings

Total Time: 50 minutes

Ingredients:

• 3-4 large eggplants, sliced 1/2″ thick
• 1/4 cup olive oil
• 26 oz jar marinara sauce
• 1/3 cup fresh parsley, chopped
• 8 oz. creme fraiche
• 4 oz Parmesan and Romano cheese, grated

Directions:

Preheat oven to 375.  Brush eggplants lightly with olive oil.  Heat a large skillet over med-high heat and fry eggplant slices in batches until golden on both sides.

Stir in half of the grated cheese and parsley to the creme fraiche. Place three to four tablespoons of the marinara sauce on a 9 x 13  rectangular casserole pan and place some of eggplant slices in a single layer.

Cover with a thin layer of the tomato sauce and a sprinkle some of the cheese and parsley over it. Make three more layers of eggplant, sauce and cheese, covering the top with tomato sauce.  Spoon over the creme fraiche and sprinkle on a final layer of the grated cheese.

Bake uncovered until browned and bubbling, about 30-35 minutes.  Let rest briefly before serving.

Serve over whole wheat pasta or with whole grain bread.

Nutrition facts calculated based on the recipe giving 7 servings.

The post Eggplant casserole appeared first on Eat Good 4 Life.