Tag Archives: zucchini

Eggplant Garden Delight

This is a decidedly Italian tasting vegetable dish.

I usually harvest from my garden on Friday and Monday mornings, and last Friday this is what I found:

Garden Harvest June 25, 2010
Garden Harvest June 25, 2010

I just realized both of my eggplants are hybrids. I started the plants from seed in January 2009 and they lasted through last winter and came alive and began producing again this spring. The Early Girl tomatoes are also hybrids, purchased this spring from Home Depot. I don't know if the peppers are heirloom or hybrids, but they also came from Home Depot.

Eggplant Garden Delight
Eggplant Garden Delight

Eggplant Garden Delight

  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • 1/4 cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves [affiliate link] garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded – 2 cups)

Melt butter in a large skillet over medium heat. Add the leeks and onions [affiliate link] and saute for ten minutes. Add the basil and saute for five minutes. Add the garlic and oregano and saute for five minutes. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

Eggplant Garden Delight
Eggplant Garden Delight

This would go well on zucchini pasta. I have had it plain as a side dish, and mixed with scrambled eggs [affiliate link] for breakfast.

Recipe: Eggplant Garden Delight
Author: 
Recipe type: Veggie Maindish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • ¼ cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded - 2 cups)
Instructions
  1. Melt butter in a large skillet over medium heat.
  2. Add the leeks and onions and saute for ten minutes.
  3. Add the basil and saute for five minutes.
  4. Add the garlic and oregano and saute for five minutes.
  5. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Zucchini Bread (Gluten-Free, Grain-Free, Almond-Flour)

This bread was inspired by Elana Amsterdam's cookbook, The Gluten-Free Almond Flour Cookbook (this is my Amazon affiliate link).

I am not having honey [affiliate link] so I didn't want to sweeten the loaf (Elana prefers agave syrup which is not approved on GAPS so I will use honey once I am ready to)  and my husband doesn't like cinnamon [affiliate link] so I omitted that also.

*Baking soda has been approved for baking in Dr. Natasha's most recent revision of her book, Gut and Psychology Syndrome.

Butter two Mini Loaf Pans (5 3/4″ x 3″) and dust with almond flour (do not omit this step, I had to pry the loaves from the pans, alternately you could line the pans with strips of parchment paper), and preheat the oven to 350°F.

Mix the almond flour, salt and baking soda together in one bowl. Mix the eggs, zucchini and walnuts in another bowl. Cut the butter into the dry ingredients using a Pastry Blender. Once you have cut the butter into the dry ingredients, quickly mix the wet ingredients. Spoon into the mini loaf pans being sure to level the mixture evenly. Place in the oven to bake for 30-40 minutes. They will be done when a knife placed in the center comes out clean. Here are a few photos of how the loaves came out.

Zucchini Bread

Zucchini Bread

Zucchini Bread

My husband liked the bread. I thought it turned out pretty good, and it was so wonderful to be able to sink my teeth into a warm slice of LEGAL bread, with butter slathered on it. I had three pieces, which equals to 1/2 of a small loaf.

I did a nutritional analysis at Calorie Count at About.com, click here to see the full results.

Recipe: Zucchini Bread
Author: 
Recipe type: Dessert, Quickbread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
This bread was inspired by Elana Amsterdam's cookbook, The Gluten Free Almond Flour Cookbook.
Ingredients
  • 2 cups blanched almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda*
  • 3 medium eggs
  • ¼ cup butter
  • 1 cup shredded zucchini, raw and packed tightly
  • ⅔ cup walnuts, chopped
Instructions
  1. Butter two Mini Loaf Pans (5¾" x 3") and dust with almond flour (do not omit this step, I had to pry the loaves from the pans, alternately you could line the pans with strips of parchment paper), and preheat the oven to 350°F.
  2. Mix the almond flour, salt and baking soda together in one bowl.
  3. Mix the eggs, zucchini and walnuts in another bowl.
  4. Cut the butter into the dry ingredients using a Pastry Blender.
  5. Once you have cut the butter into the dry ingredients, quickly mix the wet ingredients.
  6. Spoon into the mini loaf pans being sure to level the mixture evenly.
  7. Place in the oven to bake for 30-40 minutes.
  8. They will be done when a knife placed in the center comes out clean.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Zucchini Scrambled Eggs or Green Eggs

I realized after I made these for myself, little children might like the prospect of eating green eggs [affiliate link]! 🙂

So simple, and so delicious.

This made one serving for me.

  • 1 zucchini, shredded
  • 2 eggs

Put some fat in a skillet, I use cast iron. I probably put about two tablespoons. Dump the shredded zucchini into the skillet and saute until it has a transparent look to it.

Zucchini in the skillet

Zucchini Transparent

Scramble the eggs, and pour on top of the zucchini.

Eggs over zucchini

Stir quickly so as to prevent the eggs from browning. Remove from skillet immediately when done (also to prevent browning – I do not like browned eggs).

Zucchini Scrambled Eggs

Enjoy!

 

Recipe: Zucchini Scrambled Eggs or Green Eggs
Author: 
Recipe type: Eggs
Prep time: 
Cook time: 
Total time: 
 
A simple and delicious egg breakfast.
Ingredients
  • 1 zucchini, shredded
  • 2 eggs
Instructions
  1. Put 2 tbsp some fat into a skillet and melt. (butter, lard, coconut oil [affiliate link])
  2. Dump the shredded zucchini into the skillet and saute until it has a transparent look to it.
  3. Scramble the eggs, and pour on top of the zucchini.
  4. Stir quickly so as to prevent the eggs from browning.
  5. Remove from skillet immediately when done.
  6. Enjoy.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.