Make the tomato sauce. In a cast iron skillet saute a large yellow onion and garlic, add that to a bowl with a large can of crushed tomatoes, basil, oregano, salt, and pepper. Immersion blend until mostly smooth. Some chunkiness is okay!
Spread the tomato sauce in a 1/2 thick layer on the bottom of a deep pan.
Thinly slice eggplant, tomatoes, yellow squash, and green zucchini. Layer on top of each other in neat rows.
Bake for 30 minutes covered. Uncover and bake for another 15 minutes.
One of E’s favorite things to eat is boxed mac & cheese. Don’t worry, it’s definitely Annie’s boxed mac & cheese…but still…it’s boxed mac & cheese. One way to incorporate veggies and healthy fats into this otherwise not so healthy dish is this recipe.
12 Baby Carrots
1 Celery Stalk
1/2 C Water
1 Box of Mac n Cheese
Steam celery and carrots in water, puree with avocado and powdered cheese packet with an immersion blender. Mix the puree in with the cooked pasta and serve.
It’s so easy to make and packs in much needed veg!
I highly recommend keeping frozen bananas in your freezer for quick morning smoothies. This took exactly 3 minutes to make. I have no excuse not to make this for quick and easy breakfasts in the future.
1 Small Frozen Banana (90 calories, 1g protein, 12g sugar)
Drizzle of Blackstrap Mollasses (30 calories, 1g protein, 5g sugar)
Totals: 270 Calories, 20g Protein, 18.5g Sugar
Without Mollasses Totals: 240 Calories, 19g Protein, 13.5g sugar)
I may have accidentally drank almost all of this smoothie before remembering to take a photo! Sorry not sorry, it was so delicious!
I am iron deficient so I jump at any chance to eat blackstrap mollasses, and the little bit of sweetness this added to the smoothie was needed. You don’t have to add this, it is 5g of unnecessary sugar. I can’t wait to see what other good things I can make with PBFit powder.