These low maintenance, plant-forward, low-carb, Keto, grain and gluten-free apps can be thrown together and ready-to-serve, in under 25 minutes.
Keto Eggplant Pizzas
These shareable eggplant pizzas 🍕 are so low maintenance, they practically make themselves! Just 3 main “ingredients”-ish (eggplant, tomato sauce, feta or goat/sheep cheese) and full of flavor– they’re a perfect way to get that pizza “feel” without the excess carbs, while adding fiber and vitamins and minerals.
Why goat/sheep cheese? It’s easier to digest and metabolize than cow dairy and most vegan cheeses which are highly processed.
- 1 medium-large eggplant 🍆
- Your favorite marinara sauce — we love Rao’s Homemade 🍅
- Sheep Manchego, goat cheddar, or goat feta 🧀
- Italian seasoning, or Sprinkle Seasoning by Bragg’s
- Fresh parsley and basil for added flavor and decor 🌿
Preheat the oven to 450 degrees. Cut eggplant into 1/2 inch thick medallions. You can leave the skin on, or remove it with a carrot peeler/paring knife prior to cutting, but each “pizza round” is easier to keep intact with the skin left on.
Lay out each “medallion” on a non-stick cookie sheet, sprayed with cooking spray (just to make sure there is no sticking).
Bake for 15-17 minutes (until center and edges appear crinkly). Carefully, remove from the oven and flip each medallion over. Top with marinara sauce (about 1 tbsp) and (about 1 tbsp) cheese. Place back in the oven for 5 minutes. Serve warm, or at room temp.
Easy Vegan, Keto and Paleo Spinach Artichoke Dip!
Okay. So. This Mediterranean dish is super simple, super delicious and super low-key awesome as a dip, or spooned over a protein of your choice (think salmon, white fish, steak, poultry… baked portobello mushrooms). It’s easy to make, yet adds sophistication to every bite.
- 1/2 cup chopped yellow onion
- 1 tsp fresh minced garlic
- 1 can (14 oz) artichoke hearts, drained (do not use artichokes in oil)
- 1 cup frozen spinach
- 2 tsp olive oil
- 2 tsp italian seasoning
- goat feta, optional
Heat a medium frying pan to medium high heat and add a splash (3 tbsp) of water until it sizzles, a drop of olive oil and your onions. Sauté for two minutes, until translucent and lightly browned and then cover for an additional 1-2 minutes over low heat.
Add artichoke hearts and increase temperature to medium high heat again. If using canned, or frozen, they will naturally contain a lot of water, so continually sauté for 5-8 minutes until liquid has evaporated and edged are slightly browned. Add frozen spinach and cover for 3 minutes, over medium low heat. Continue to sauté until spinach is cooked through, using a spatula to breakup and combine ingredients well. Add garlic and olive oil and stir well. The consistency should not be watery. If it is… continue to sauté until it is thick and chunky.
Stir well. Transfer to a serving dish. Top with feta optional.
We love serving it up with grain-free Siete chips when we have them on hand.