I posted about Eggplant Enchiladas a while ago but when I looked up, on my own blog, the recipe I was disappointed, I didn't post it. Here you go. I've made adjustments, so has my husband, and it got a big thumbs up last night at dinner.
Eggplant Enchiladas
1 TBS olive oil
1 cup diced onion
4 cups diced eggplant (peeled) **I cut this as small as I could so it was more indistinguishable
1 red pepper minced
1 can of green chilis
4 cloves garlic minced
1 tsp salt
1 tsp black pepper
1 can of white beans
1 drop cilantro doTERRA essential oil (real cilantro will also work, about a handful)
2 cans your favorite red/enchilada sauce
12 corn tortillas
1. Saute onion in olive oil for about 5 minutes on medium heat. Add eggplant, salt and pepper and cover. Cook 10-15 minutes, stirring often, until eggplant is soft.
2. Add red pepper, chilis and garlic and saute about 5 more minutes or until red pepper is soft.
3. Add beans and cilantroto eggplant mixture.
4. Roll 1/4 cup eggplant mixture in each tortilla and place in casserole dish sprayed with nonstick spray. After all tortillas have been used and dish is full pour Rotel or sauce of choice over enchiladas.
5. Bake 350°F for 30 minutes.
***I have made this two lazy ways: First way, I didn't do step 4. I layered tortillas, and the mixture. The second way, I heated tortillas in a pan, filled them, rolled them, poured sauce, then served.
Wednesday, August 3, 2011
Monday, August 1, 2011
Eating...What's your reason for it?
Food for thought...
There is a story I heard a number of years ago. It goes something like this:
There was a particularly hard winter that caused deer to migrate from their homes in the mountains further down into a valley where a city resided below. The residents worried for the deer and decided to help. They put out bales and bales of hay for the deer and were happy to feed them.
The deer later died of starvation. Why?
The autopsy provided the answer. The deer's bellies were full of hay their bodies could not process.
A recent "dinner party" for pans I attended brought up the same point. Are we eating to be fed or eating to be nurished?
Normally I am content with my ability to nurish my family. I didn't realize how hard it can be for traveling folks until I went on a business trip with my husband. I felt like I was going to starve with so few options available to me in the airports and in cities with no vegan friendly restaurants. Yet, there were options (thank you grocery store for carrying Larabar's!) and I survived. I'm afraid my husband, thrilled with the tantalizing non-veg options in front of him, didn't fare as well. He ended up being more hungry than I was, even after eating his meals.
Rather than diet, maybe just take a look and answer the question: Am I eating to be fed, or eating to be nurished?
Your body will thank you for the nurishment, everytime.
There is a story I heard a number of years ago. It goes something like this:
There was a particularly hard winter that caused deer to migrate from their homes in the mountains further down into a valley where a city resided below. The residents worried for the deer and decided to help. They put out bales and bales of hay for the deer and were happy to feed them.
The deer later died of starvation. Why?
The autopsy provided the answer. The deer's bellies were full of hay their bodies could not process.
A recent "dinner party" for pans I attended brought up the same point. Are we eating to be fed or eating to be nurished?
Normally I am content with my ability to nurish my family. I didn't realize how hard it can be for traveling folks until I went on a business trip with my husband. I felt like I was going to starve with so few options available to me in the airports and in cities with no vegan friendly restaurants. Yet, there were options (thank you grocery store for carrying Larabar's!) and I survived. I'm afraid my husband, thrilled with the tantalizing non-veg options in front of him, didn't fare as well. He ended up being more hungry than I was, even after eating his meals.
Rather than diet, maybe just take a look and answer the question: Am I eating to be fed, or eating to be nurished?
Your body will thank you for the nurishment, everytime.
Summer Favorite...Popcicles!
We're in Arizona. It's hot. I created a popcicle and it was a big hit! It's energetic, it's uplifting, and it'st therapeutic! Here's the recipe.
Mango Lime Ice Pops
1 box (11 oz.) coconut water
2 mangos, peeled and sliced off pit
1 banana, peeled
4 drops Lime doTERRA essential oil
Puree first 3 ingredients in a blender (if you freeze it all first and then put it in a Blendtec you get an instant dessert). Add lime oil, pulse blend to mix. Pour into popcicle molds. Freeze.
Stay tuned...I'm experimenting with lots of vegan recipes and oils. Yum!
Mango Lime Ice Pops
1 box (11 oz.) coconut water
2 mangos, peeled and sliced off pit
1 banana, peeled
4 drops Lime doTERRA essential oil
Puree first 3 ingredients in a blender (if you freeze it all first and then put it in a Blendtec you get an instant dessert). Add lime oil, pulse blend to mix. Pour into popcicle molds. Freeze.
Stay tuned...I'm experimenting with lots of vegan recipes and oils. Yum!
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