Christmas Dinner

2014 xmas cardThe holidays are such a wonderful time to gather with friends and loved ones around a table filled with wholesome, lovingly made food. If Christmas Dinner is taking place at your house, then right about now you’re wondering what exactly you should make this year…and many of you have been reaching out to me for ideas.

Here are 6 main dish recipes that I think would make for a lovely holiday meal, followed by 6 delicious side dish recipes to complete your feast…The 12 Recipes of Christmas

Recipe for short ribs in slow cookerSlow Cooker Beef Short Ribs

These savory beef short ribs practically melt in your mouth. I love how it really doesn’t take much of your time to prepare – the slow cooker does all the heavy lifting – so you can visit with guests, open gifts and sing a few carols while dinner cooks!

While this dinner is very hearty and filling, it’s also quite healthy and lean. Notice that there’s nothing starchy served with it. If you’d like, serve the ribs on a bed of cauliflower rice. This eliminates the need for anything carb-filled, while still giving you everything you’d want in a hearty meal.

You’ll love how you feel after eating this meal — satisfied without any bloating or food hangover like traditional hearty meals (like meals packed with carbs). Enjoy!

Slow Cooker Beef Short Ribs
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 6

  • ⅓ cup coconut flour
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 lbs boneless beef short ribs
  • 2 Tablespoons coconut oil
  • 2 small, yellow onions, chopped
  • 2 cups organic beef broth
  • ¾ cup apple cider vinegar
  • ½ cup palm coconut sugar
  • 2 Tablespoons chili sauce
  • ¼ cup organic, cane sugar-free ketchup
  • 2 Tablespoons minced garlic
INSTRUCTIONS

  1. In a large ziplock bag combine the coconut flour, salt and pepper. Rinse the ribs and pat dry. Place the ribs in the bag, close it and shake until fully coated.
  2. Place a large skillet over medium-high heat. Add the coconut oil. Add the ribs, brown each side. Place the ribs in the slow cooker.
  3. In the same skillet, add the remaining ingredients. Bring to a boil. Pour over the ribs in the slow cooker. Cook on low for 9 hours or on high for 6 hours.
NUTRITION

Calories: 228     Fat: 12     Sodium: 616     Fiber: 3     Protein: 15    

Apricot glazed chicken recipeApricot Glazed Chicken with Roasted Broccoli & Quinoa

Mmmmm, what’s better than the sweet taste of apricot glazed over tender chicken? Add a side of Roasted Broccoli & Quinoa and you’ve got yourself a seriously delicious Christmas Dinner!

Lately my kids have been hooked on this recipe for Crispy Orange Chicken. Now don’t get me wrong, that’s a great recipe that really tastes like Chinese take-out, minus the yucky ingredients. But I can’t eat the same thing more than once per week, or even more than two weeks in a row…

So, to keep my chicken-eating children happy, I came up with this recipe for Apricot Glazed Chicken with Roasted Broccoli & Quinoa. It’s sweet like orange chicken, so they’re happy. And it something completely new, so I’m happy :)

Apricot Glazed Chicken with Roasted Broccoli and Quinoa
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 4

  • ½ cup fruit-only apricot preserves
  • ¼ cup coconut aminos
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, minced
  • ¼ teaspoon sweet paprika
  • 1 lb organic chicken tenders
INSTRUCTIONS

  1. In a medium skillet combine the apricot preserves, coconut aminos, vinegar, ginger, garlic and sweet paprika. Place over low heat and mix often for 4 minutes. Rinse the chicken tenders and place in a baking sheet. Pour the apricot mixture over the chicken, and place in the fridge for 20 minutes.
  2. Turn on the High broil. Line a rimmed baking sheet with foil. Place a wire rack in the center of the sheet and arrange the marinated chicken in a single layer. Place in the oven on the top rack. After 5 minutes, use tongs to flip the chicken. Return to the oven for another 5 minutes. Allow the chicken to blacken slightly.
  3. Serve the warm chicken with a heaping scoop of the roasted broccoli quinoa. Enjoy!
NUTRITION

Calories: 193     Fat: 8     Carbohydrates: 24     Sodium: 53     Fiber: 3     Protein: 7    

Easy healthy chicken dinner recipe.Chicken with Caramelized Apples, Pears & Mashed Sweet Potatoes with Dressed Arugula Salad

I made this recipe last year for our Christmas Eve Dinner, and it was devoured by all! Sweet, caramelized fruit gives the chicken such a holiday feel, as do the mashed sweet potatoes. The Dressed Arugula Salad rounds out the meal in way that only fresh greens can.

Chicken with Caramelized Apples & Pears with Mashed Sweet Potatoes and Dressed Arugula Salad
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 8

  • 1 lb sweet potatoes
  • 1 Tablespoon olive oil
  • 4 organic, boneless, skinless chicken breasts
  • Dash of black pepper
  • 2 Tablespoons coconut oil
  • 1 Honey Crisp apple, cored and sliced
  • 2 Bosc pears, cored and sliced
  • ¼ teaspoon ground nutmeg
  • zest and juice from 1 orange
  • 2 Tablespoons nutritional yeast
  • ¼ cup coconut milk, canned, full fat
  • 3 Tablespoons fresh chives, chopped
  • 2 Tablespoons fresh thyme, chopped
  • 4 cups organic, baby arugula
For the Salad Dressing
  • 1 Tablespoon mirin
  • 2 teaspoons apple cider vinegar
  • dash of sea salt and pepper
  • 1 teaspoon olive oil
  • 1 teaspoon fresh chives, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon orange zest
INSTRUCTIONS

  1. Peel and chop the sweet potatoes. Cover with water in a large pot. Bring to a boil and season with sea salt. Cook for 15 minutes until the potatoes are tender.
  2. Heat the olive oil in a large skillet over medium-high heat. Wash and pat the chicken breasts dry. Season with salt and pepper. Cook the chicken in the heated skillet on both sides until golden and firm, about 12 minutes, turning once. Place the cooked chicken on a plate and cover with foil to keep warm.
  3. In the same skillet, heat the coconut oil, add the apple and pear slices and sprinkle with the nutmeg. Stir in the orange juice and zest. Cook for 5 minutes, until caramelized.
  4. Drain the sweet potatoes and return to the pot. Mash with the nutritional yeast and coconut milk. Season with sea salt and pepper.
  5. In a small bowl combine the dressing ingredients. Pour over the arugula in a medium bowl, toss until well combined.
  6. Divide the mashed sweet potatoes between 4 plates. Slice the chicken and arrange alongside the potatoes and top with the apples and pears. Sprinkle with the chives and thyme. Add a serving of dressed arugula to each plate. Serve and enjoy!
NUTRITION

Calories: 329     Sodium: 125     Fiber: 5     Protein: 30    

Best grain-free stuffed pepper recipePeppers Stuffed with Cinnamon Turkey Pilaf

I used to love rice pilaf…back when my diet was largely made up of grains. There’s something really satisfying and comforting about a perfectly seasoned pile of pilaf. The fact that my mother-in-law is always cooking up amazing Armenian cuisine, which often centers around pilaf, made this particular grain-based dish really difficult for me to give up.

But there’s always a silver lining, and this time it was the discovery that cauliflower rice could be transformed into a delightful savory pilaf!

The natural next step was to throw in some ground turkey and stuff bell peppers with it :) This dinner is packed with veggies and protein — two things that our bodies really thrive on.

Red bell peppers make a fantastic bowl for tender, savory cinnamon turkey pilaf. The pilaf is made with shredded cauliflower, rice, onions and raisins. My kids eat this with zero complaints.

Peppers Stuffed with Cinnamon Turkey Pilaf
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 8

  • 1 Tablespoon olive oil
  • 2 carrots, shredded
  • ½ yellow onion, shredded
  • Dash of salt
  • ½ teaspoon ground cinnamon
  • 1 lb ground turkey
  • 1 head cauliflower
  • ⅓ cup golden raisins
  • 1 cup organic chicken broth
  • Dash of pepper
  • 4 red bell peppers
  • 2 Tablespoons sliced almonds
INSTRUCTIONS

  1. Place the olive oil over medium-high heat in a large skillet. Add the shredded carrots and onion. Cook for three minutes. Add the salt, cinnamon and ground turkey. Cook until the meat is browned and the onions soft. Add the cauliflower, raisins, broth and pepper. Cook for 5 minutes, until the liquid is absorbed.
  2. Halve the bell peppers lengthwise, removing the seeds and membranes. Spoon the turkey mixture into bell pepper halves. Place the stuffed bell pepper halves in a 9x13x2 baking pan. Add a cup of water to the pan, so that it reaches the mid point on the peppers, being careful not to get the water into the peppers. Cover the pan in foil and bake in a 400 degree oven for 10 minutes. Remove the foil, sprinkle each pepper with sliced almonds and return to the oven for 5 minutes. Turn on the high broil for a minute to toast the almonds.
NUTRITION

Calories: 155     Fat: 6     Carbohydrates: 13     Sodium: 120     Fiber: 4     Protein: 14    

Best recipe for osso bucoEasy Osso Buco

Here’s a flavorful, simple dish that tastes like you slaved over it for hours. It only takes a few minutes to chop the veggies and assemble all the ingredients and then it cooks for 2 hours, while you are off doing your thing. Serve with a salad of dark greens for a super-nutrient dense dinner.

Osso buco means ‘bone with a hole’ in Italian, referring to the hole in the middle of the cross-cut shank. When you pick up your shanks at the market be sure to ask the butcher to make these cuts for you, to save yourself the time and hassle of trying to do it yourself.

Easy Osso Buco
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 6

  • 4 lamb shanks
  • 5 large carrots, chopped into large pieces
  • 2 sweet potatoes, peeled and chopped into large pieces
  • 1 yellow onion, chopped into large pieces
  • 1 (15oz) can San Marzano tomatoes
  • 5 cloves garlic, minced
  • 2 Tablespoons Extra Virgin olive oil
  • ½ a bottle of white wine
  • Dash of salt and pepper
INSTRUCTIONS

  1. If your lamb shanks are frozen: in a sealed plastic bag, place in a bowl of hot water an hour before cooking.
  2. Preheat the oven to 350 degrees F.
  3. Place the carrots, sweet potato pieces, onion in a Dutch oven (a thick cooking pot with a tight-fitting lid).
  4. Rinse the lamb shanks and place on top of the veggies. Top with the can of vegetables, and the juices. Add the garlic cloves, sprinkling evenly. Drizzle with the olive oil.
  5. Pour enough wine into the Dutch oven to cover most of the meat. Season with about 10 grinds of each fresh pepper and salt.
  6. Cover the pot and place in the oven for 2 hours. You’ll know the lamb is done when it easily falls off the bone.
NUTRITION

Calories: 438     Fat: 15     Carbohydrates: 19     Fiber: 5     Protein: 47    

stuffed pita paleo recipeStuffed Pitas with Tahini Sauce

It’s not often that I make vegetarian entrées these days, but this one truly knocked my socks off.

I got the inspiration from a Rachael Ray recipe, in which she used real pita bread, traditional rice, and some dairy. I really wanted to experience the same dish, but without all of those fattening carbohydrates.

By using shredded cauliflower for rice, and coconut flour tortillas in place of the pita bread, this dish is truly delicious and filling. Eat it guilt free and enjoy!

Stuffed Pitas with Tahini Sauce
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 12

For the Roasted Veggie Rice
  • 1 parsnip, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 2 Tablespoons olive oil
  • Sea salt and black pepper
  • 1 butternut squash, peeled, seeded and chopped
  • Pinch of ground nutmeg
  • 1 head cauliflower, shredded
  • 1 Tablespoon coconut oil
  • 2 lemons, juiced
  • 2 garlic cloves, minced
  • ½ cup pomegranate seeds
  • ½ red onion, finely minced
  • 1 cup fresh parsley, chopped
For the Tahini Dressing
  • ½ cup tahini
  • 2 Tablespoons water
  • ½ cup coconut milk, full fat
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • Pinch of sea salt
  • Pinch of white pepper
For the Stuffed Pitas
  • 12 Coconut Flour Tortillas
  • 1 jar pickled vegetables
INSTRUCTIONS

For the Roasted Veggie Rice
  1. Preheat the oven to 425 degrees F. Toss the parsnip, zucchini and bell pepper with 1 Tablespoons of olive oil and a pinch of sea salt and black pepper. Spread over a parchment paper lined, rimmed baking sheet.Toss the butternut squash with a pinch of nutmeg, sea salt and the remaining Tablespoon of olive oil. Spread over another parchment paper lined, rimmed baking sheet. Roast both pans for 17-20 minutes, until tender.
  2. Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor. In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes, until tender. Season with salt and pepper. Remove from the heat.
  3. Add the roasted veggies to the skillet and mix well. Add the lemon juice, garlic cloves, pomegranate seeds, onion and parsley. Mix until well combined.
For the Tahini Dressing
  1. In a medium bowl, combine the tahini with the water. Whisk until well combined. Add the remaining ingredients and mix well. Add more water, as needed, to reach a pourable consistency.
For the Stuffed Pitas
  1. Make 12 Coconut Flour Tortillas. Place a grill pan over medium high heat and grease with olive oil. Place each tortilla on the pan to create pretty grill marks.
  2. Fill each tortilla with the Roasted Veggie Rice. Drizzle with the Tahini dressing and serve with picked vegetables. Enjoy!

Roasted Za'atar Cauliflower RecipeRoasted Za’atar Cauliflower

This Roasted Za’atar Cauliflower was an appetizer that I shared with a friend at Yardhouse Restaurant. After one bite I knew that this was a dish that I had to make at home! After a little investigation, with the help of our waiter, I deconstructed the ingredients and gave it a go at home. Turned out deeelish! Can’t wait for you to try it.

I’m bringing a big side of these tasty cauliflower bites to my mother-in-laws potluck Christmas Eve Dinner 🙂

Roasted Za’atar Cauliflower
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 4

  • 1 head cauliflower, chopped into florets
  • 2 Tablespoons olive oil
  • 2 Tablespoons za’atar spice
  • ½ teaspoon sea salt
INSTRUCTIONS

  1. Preheat the oven to 375 degrees F. Lightly grease a rimmed baking sheet with olive oil.
  2. Wash and chop the cauliflower into florets. Combine the florets, olive oil, za’atar and sea salt in a large bowl. Spread the floret mixture over the prepared pan. Roast for 30 minutes. Enjoy!
NUTRITION

Calories: 122     Fat: 7     Carbohydrates: 13     Fiber: 7     Protein: 5    

Best Kale Salad recipeBest Kale Salad

This is the best kale salad that I’ve ever made! Hence the name…BEST KALE SALAD! Not joking. Even the kids gobbled this one down!

The crispy bacon pieces and tender grilled onion make the perfect addition to a bed of fresh, green kale. The dressing is Tahini Sesame flavored, creamy and with just the right amount of sweet tang. Yum-yum-yum!

Enjoy a heaping plate of this BEST Kale Salad when your next craving for greens strikes and let me know how you liked it!

BEST Kale Salad
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 6

  • 6 slices nitrate-free bacon
  • 6 small white onions
  • 1 bunch kale
  • 1 bunch romaine lettuce
For the Tahini Sesame Dressing
  • 2 Tablespoons tahini
  • 2 Tablespoons warm water
  • 1 Tablespoon toasted sesame oil
  • 2 teaspoons coconut aminos
  • 1 Tablespoons apple cider vinegar
  • 1 Tablespoons maple syrup, or raw honey, or coconut nectar, or pinch of stevia
  • Dash of sea salt and black pepper
INSTRUCTIONS

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Place the bacon on the baking sheet in a single layer. Bake for 20 minutes, or until crispy. Drain the bacon grease from the pan and set the bacon aside to cool and then chop into small pieces.
  2. Slice the onions in half, and then in half again, to form 4 moon-shaped pieces. Lightly grease a grill pan with olive oil and place over medium high heat. Grill the onions until lightly charred and very tender. Set aside.
  3. Wash the kale and romaine and slice into thin ribbons.
  4. Mix the dressing ingredients together. If needed, add more water to reach a pourable consistency.
  5. Prepare each serving with a bed of greens, a sprinkle of bacon and onions and a drizzle of dressing. Enjoy!
NUTRITION

Calories: 169     Fat: 9     Carbohydrates: 18     Fiber: 3     Protein: 6    

Best paleo dinner roll recipeSun Dried Tomato Rolls with Rosemary

What holiday meal would be complete without a warm, homemade roll? I love adding fun flavors like sun dried tomatoes and fresh rosemary. Yum!

Sun Dried Tomato Rolls with Rosemary
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 20

  • ½ cup coconut oil, melted and cooled
  • 2 eggs
  • ¼ cup filtered water
  • 2 cups blanched almond flour (or ground sunflowers)
  • ⅓ cup coconut flour
  • ¼ cup arrowroot starch
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cream of tartar
  • 1 Tablespoon fresh rosemary, minced
  • 4 sun dried tomatoes, minced
INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl combine the coconut oil, eggs and water. In a medium bowl combine the almond flour, coconut flour, arrowroot, baking soda, salt and cream of tartar. Add the wet ingredients to the dry ones and mix well. Mix in the rosemary and sun dried tomatoes.
  3. Shape the dough into golf ball sized rolls and place on the prepared baking sheet. Bake for 15-18 minutes, until golden. Enjoy!
NUTRITION

Calories: 138     Fat: 11     Carbohydrates: 9     Sodium: 22     Fiber: 2     Protein: 4    

Wild cauliflower rice recipeWild Cauliflower Rice with Walnuts and Dates

Before going grain-free, wild rice used to be one of my favorite side dishes. The flavor and consistency of wild rice went perfectly with a tender serving of protein. My grain-free plate felt empty.

A few months after creating my first cauliflower rice recipe, I had the epiphany to come up with a cauliflower rice with the look, feel and taste of wild rice. This recipe calls for shredded cauliflower, Brussels Sprouts and chopped dates and walnuts.

The end result is so similar to traditional wild rice you won’t even miss the carbs!

Wild Cauliflower Rice with Walnuts and Dates
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 8

  • 1 onion, chopped
  • 1 Tablespoon olive oil
  • 1 head cauliflower, cut into small pieces
  • 1 cup Brussels sprouts, cut into quarters
  • 4 stalks celery
  • 1 cup organic, free range chicken broth
  • Dash of salt and pepper
  • ½ cup pitted dates, chopped
  • ⅓ cup walnuts, chopped and toasted
INSTRUCTIONS

  1. In a large skillet cook onions in the olive oil for about 10 minutes or until tender.
  2. Meanwhile, shred the cauliflower, Brussels sprouts and celery in a food processor using the grating attachment.
  3. Add the shredded cauliflower, Brussels sprouts, celery, broth and a dash of salt and pepper to the skillet. Mix well and cook for 3 minutes.
  4. Pour the mixture into a lightly greased casserole dish. Cover with foil and bake in a 400 degree F oven for 35 minutes.
  5. Stir in the dates and walnuts, return to the oven for 10 minutes, uncovered.
NUTRITION

Calories: 114     Fat: 5     Carbohydrates: 18     Sodium: 97     Fiber: 4     Protein: 4    

Turkey Apple Meat Balls with Balsamic Glaze RecipeGlazed Meatballs

Appetizers are as important as the main course, in my opinion. The small, savory pre-dinner dishes are often the most delicious bites of the evening.

Holiday appetizer are awesome because you can be creative, inventive and non-traditional without ruffling anyone’s feathers. When it comes to the holiday dinner mainstays, we don’t have as much freedom!

This recipe for Apple Turkey Meatballs with Balsamic Glaze is the perfect appetizer. Serve with toothpicks on a bed of fresh baby arugula. It’s also just as perfect as a main dish, served over individual salads for dinner. Or as a snack. Or as lunch. You get the picture…

However and whenever you serve up these sweet-tangy meatballs I hope that you and your taste buds enjoy them as much as I do!

Glazed Meatballs
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 6

For the Meatballs
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 1 lb ground turkey
  • 1 apple, shredded
  • 1 egg, beaten
  • 1 cup organic spinach, chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon ground marjoram
  • 1 teaspoon fennel seed
For the Glaze
  • 1 cup apple cider vinegar
  • ½ cup pure maple syrup
  • 2 Tablespoons balsamic vinegar
INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Lightly grease a casserole pan.
  2. Place a large skillet over medium heat. Add the olive oil, garlic and onion. Sauté for 4 minutes, until soft. Remove from heat and allow to cool.
  3. Add the remaining meatball ingredients and mix well. Form golf ball sized meatballs and place in a single layer on the prepared casserole pan. Bake for 25 minutes.
  4. Meanwhile, wipe out the skillet, add the glaze ingredients and place over medium heat. Bring to a boil, then simmer for 10 minutes.
  5. After removing the meatballs from the oven, place in a single layer in the skillet with the glaze. Coat all sides of each meatball, cooking over low heat for 5 minutes.
  6. Remove from the skillet and serve warm. Enjoy!
NUTRITION

Calories: 243     Fat: 7     Carbohydrates: 28     Sodium: 199     Fiber: 2     Protein: 16    

Best eggplant pesto recipeEggplant Pesto Rolls

These eggplant pesto rolls are a total flavor explosion! I’m excited to bring a plate of these tender, flavorful eggplant rolls to the family potluck on Christmas Eve. Hopefully I won’t eat them all on the car ride over…

When it comes to cooking eggplant, the results can be rather hit or miss. All too often eggplant is undercooked and under seasoned. You know what I’m talking about, we’ve all taken a bite of spongy, tasteless eggplant. Ick!

On the other hand, when eggplant is properly cooked to a very tender consistency, and seasoned courageously, it becomes one of the most delicious vegetables on the planet.

I’ve found that salting eggplant and allowing it to drain before roasting, is one of the greatest ways to make sure that you’re eggplant turns out tender rather than spongy. And then it’s important to be very liberal with your seasoning!

In this recipe we are going to salt and drain the sliced eggplant, and then coat it with olive oil, lemon juice, and garlic. We will then roast the eggplant until very tender, and slather it with homemade pesto. A simple strip of roasted bell pepper rolled up in the middle, and you’ve got yourself one amazingly flavorful, nutritious dish.

Quick tip: if you have leftover pesto, keep it wrapped in plastic in the fridge, and use it when you make scrambled eggs or omelets throughout the week. Nothing jazzes up eggs like some fresh pesto!

Eggplant Pesto Rolls
A Recipe by Diana Keuilian
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INGREDIENTS
Serves 8

For the Pesto
  • ½ cup walnuts
  • 2-3 cups basil leaves
  • 4 cloves garlic
  • 1 teaspoon salt
  • ¼ cup olive oil
  • ½ cup nutritional yeast
  • 1 tablespoon lemon juice
For the Eggplant Rolls
  • 4 large eggplants
  • Many cracks of sea salt
  • ⅛ cup olive oil
  • 1 heaping Tablespoon crushed garlic
  • Juice from 1 lemon
  • 2 red bell peppers, roasted and cut into thin strips
INSTRUCTIONS

For the Pesto
  1. Toast the walnuts in a toaster oven for a few minutes — watch closely, they go from browned to black very quickly.
  2. Combine the walnuts, basil, garlic and salt in a food processor, add the olive oil, then the nutritional yeast and lemon juice. Combine until your pesto is a nice consistency — don’t over blend.
For the Eggplant Rolls
  1. Trim the ends from the eggplants and thinly slice, ¼ inch thick, the long way. Arrange on parchment paper lined baking sheets and generously sprinkle with sea salt. Allow the eggplant to sit for 20 minutes, until some liquid is drawn out. Preheat the oven to 400 degrees F.
  2. Use a paper towel to wipe the moisture, and most of the salt, from the eggplants.
  3. In a small bowl combine the olive oil, garlic and lemon juice. Generously coat the tops of the eggplant with the garlic mixture. Roast in the preheated oven for about 20 minutes. Let it get really tender. Remove from heat and cool.
  4. Spread 1 Tablespoon of pesto down the center, crosswise, of each slice of roasted eggplant. Top with a strip of bell pepper, then roll and secure with a toothpick. Arrange on a serving platter, and repeat with the remaining eggplant, pesto and bell pepper. Top with chopped, fresh basil and serve chilled. Enjoy!
NUTRITION

Calories: 227     Fat: 16     Carbohydrates: 21     Sodium: 597     Fiber: 11     Protein: 6    

I hope that your Holiday Dinner turns out to be a delicious and joyous affair!

2014 xmas card

Comments

  • Warren J. Smith December 18, 2014 at 6:59 pm

    Love you girl you have the absolute best receipes in town thanks for helping me on the path to good health. May God continue to shower you and your family with love peace and joy

    • Diana December 19, 2014 at 6:10 pm

      Thanks, Warren! Enjoy 🙂

  • Carol December 18, 2014 at 9:45 pm

    All you recipes make my mouth water! I am waiting for the cook book I can’t wait to try some of these fabulous recipes. I made the Bran Muffins and they are so good I cant wait to get up in the morning and have them with my coffee! Thank you so much for sharing.

  • carolyn December 18, 2014 at 10:26 pm

    I need a recipe for Xmas cake or celebration cake as I made a Gluten Free but since I’m now grain free can not eat. I had soak my fruit for a week in rum it smells great and how I love fruit cake.

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