I truly believe there is NOTHING you can't eat, even if you're eating clean and healthy! I'm INLOVE WITH, (ok, maybe, OBSESSED WITH, is a better way to describe it!) finding delicious, healthy ways to enjoy the, "not-so-healthy" foods I LOVE! This is one of my favorites!
There are different ways to make your "bacon" different flavors, like Apple wood, spicy, sweet, etc. This is just a simple,(very tasty) version you can whip up in a second! Don't be afraid to play around with different flavors you like.
Eggplant bacon
(4 servings):
- 1 eggplant
- 2 TBS soy sauce
- 1/2 tsp liquid smoke (you can find it in your local grocery store by the spices)
DIRECTIONS:
1. Preheat oven to 425F.
2. Cut eggplant into 1/8″ thick slices.
3. Spray parchment sheet with PAM and then lay the eggplant pieces on.
4. Bake for 8 minutes!
5. Then flip and bake for another 3 min. They should be browning.
6. Then remove the tray and let cool while changing the temp to 350F.
7. Take the eggplant pieces and dip them in the liquid smoke and soy sauce mixture. Then lay them back on the tray and bake for another 3 min! DONE!!!!
Per serving: 100 cals, 5g fat, 12g carbs, 5g fiber, 4g protein.
After you've made your "bacon" there are obviously TONS of things you can do with it!!!! Most times, I'll just put 4 slices in a baggie and carry it with me for a quick and DELICIOUS snack!!!
But if you want to be a little more creative, here's one of my favorite recipes to add my Eggplant bacon too!
- 1 eggplant
- 2 TBS soy sauce
- 1/2 tsp liquid smoke (you can find it in your local grocery store by the spices)
DIRECTIONS:
1. Preheat oven to 425F.
2. Cut eggplant into 1/8″ thick slices.
3. Spray parchment sheet with PAM and then lay the eggplant pieces on.
4. Bake for 8 minutes!
5. Then flip and bake for another 3 min. They should be browning.
6. Then remove the tray and let cool while changing the temp to 350F.
7. Take the eggplant pieces and dip them in the liquid smoke and soy sauce mixture. Then lay them back on the tray and bake for another 3 min! DONE!!!!
Per serving: 100 cals, 5g fat, 12g carbs, 5g fiber, 4g protein.
After you've made your "bacon" there are obviously TONS of things you can do with it!!!! Most times, I'll just put 4 slices in a baggie and carry it with me for a quick and DELICIOUS snack!!!
But if you want to be a little more creative, here's one of my favorite recipes to add my Eggplant bacon too!
WARNING****THIS IS ONE BIG DINNER SALAD!
1/2 cup cooked pinto beans (I just used canned ones, then you don't have to cook them yourself)
1 ears of corn (1/2 cup) or canned corn, just get LOW SODIUM
1/2 cup tomatoes
a few green onions, chopped
1 to 2 cups baby spinach (Romaine lettuce would be nice here, too!)
2 tbsp fresh lime juice
1 tsp olive oil (optional, I did not use it)
1 tsp chili powder (optional)
1/4 tsp smoked paprika
3 drops liquid smoke (optional, but good!)
1/2 tsp salt
4 slices of eggplant bacon
1. Peel back the husk of the ear of corn and remove the strings. Keep the husk on so you can use it as a handle. Over a gas burner, char the raw corn. Rotate until all the kernels are charred. Allow to cool. (If you're not being too "fancy" just drain you're canned corn and sprinkle it on top.)
2. Meanwhile, combine the pinto beans, tomatoes, and green onions in a medium-sized bowl. Cut off the corn once it has cooled and toss with the remainder of the salad vegetables.
3. In a small jar, combine the dressing ingredients: lime juice, oil, chili powder, smoked paprika, liquid smoke and salt. (Note: Consider adding in some chopped tomato, too)
4. Mix the dressing with the veggies. When ready to serve, plate your greens, top with your vegetables and sprinkle with crushed eggplant bacon. Or assemble it into a jar and munch on it throughout the week! (Keep the raw bacon separate because it will become soggy in the jar even after a few hours)
BLT Corn Pinto Bean Salad
1/2 cup cooked pinto beans (I just used canned ones, then you don't have to cook them yourself)
1 ears of corn (1/2 cup) or canned corn, just get LOW SODIUM
1/2 cup tomatoes
a few green onions, chopped
1 to 2 cups baby spinach (Romaine lettuce would be nice here, too!)
2 tbsp fresh lime juice
1 tsp olive oil (optional, I did not use it)
1 tsp chili powder (optional)
1/4 tsp smoked paprika
3 drops liquid smoke (optional, but good!)
1/2 tsp salt
4 slices of eggplant bacon
1. Peel back the husk of the ear of corn and remove the strings. Keep the husk on so you can use it as a handle. Over a gas burner, char the raw corn. Rotate until all the kernels are charred. Allow to cool. (If you're not being too "fancy" just drain you're canned corn and sprinkle it on top.)
2. Meanwhile, combine the pinto beans, tomatoes, and green onions in a medium-sized bowl. Cut off the corn once it has cooled and toss with the remainder of the salad vegetables.
3. In a small jar, combine the dressing ingredients: lime juice, oil, chili powder, smoked paprika, liquid smoke and salt. (Note: Consider adding in some chopped tomato, too)
4. Mix the dressing with the veggies. When ready to serve, plate your greens, top with your vegetables and sprinkle with crushed eggplant bacon. Or assemble it into a jar and munch on it throughout the week! (Keep the raw bacon separate because it will become soggy in the jar even after a few hours)
No comments:
Post a Comment