Whole30 Fried Eggplant with Marinara

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I can’t say I like eggplant , but I LOVE these! The combination of the savory breading and tender eggplant has allowed me to successfully trick my kids into thinking they’re eating mozzarella sticks . I like dipping them in classic marinara sauce (I buy mine from Aldi), but free to use whatever sauce you love, or make your own.

 
 

Ingredients:

  • 1 eggplant (sweated, rinsed, and cut into fries or rounds)

  • 2 eggs, whisked

  • 1 cup cassava flour

  • 2 tsp. sea salt (plus more for preparing eggplant)

  • 1 tsp. pepper

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tsp. Italian seasoning

  • 1/2 tsp. paprika

  • Avocado oil for frying

  • Whole30-compatible marinara for dipping

 

Directions:

  1. Cut off the stem of the eggplant and cut into fries or rounds (fries are more time-consuming, but really worth it).

  2. Place eggplant in a strainer in the sink, and sprinkle with salt. Allow the eggplant to “sweat” for 10 minutes, to remove the moisture (and keep your fried eggplant from being soggy).

  3. Thoroughly rinse the eggplant to remove all the salt, then spread out on a kitchen towel or paper towel to dry.

  4. Preheat a cast iron skillet over medium heat and add enough avocado oil to cover the bottom.

  5. Combine the cassava flour and all spices in a bowl to make the breading.

  6. Whisk the 2 eggs in a second bowl to make the egg wash.

  7. Once your skillet is preheated and your eggplant are dry, begin breading the eggplant in batches.

  8. One at a time, dip an eggplant fry or round in the flour mixture, so that it is lightly coated on both sides.

  9. Shake off any excess flour, and then dip the eggplant in the egg wash, coating it on both sides.

  10. Allow any excess egg wash to drip off, and then put the eggplant back in the flour mixture, being sure to coat it well.  (This double flour method is crucial for making a nice, crispy breading.)

  11. Place the breaded eggplant in the skillet, and fry on all sides, until a golden-brown crust forms. Rounds will cook longer, and need to be flipped once, whereas fries will take less time to crisp up, but will need to be turned to bread all four sides.

  12. Place cooked eggplant on a paper towel-lined cooking rack, and serve warm with marinara for dipping.

Air Fryer Baby Potatoes - GF/DF/Whole30

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When my oven broke a few weeks ago I found myself adapting all of my roasted veggies recipes to my air fryer. These baby potatoes are cut in half (or fourths, depending on the size), seasoned with my favorite all-purpose seasoning, and made crispy in the air fryer. I’ve included the recipes for both the seasoning blend, as well as the potatoes. Don’t have an air fryer? Simply bake these on a parchment paper-lined baking sheet for 25-30 minutes at 400°F, tossing halfway.

To make the all-purpose seasoning, add equal parts of sea salt, garlic powder, onion powder, and paprika, and HALF as much pepper to a mason jar or an old seasoning container. So, for example, I may add 2 tbsp. salt, 2 tbsp. garlic powder, 2 tbsp. onion powder, 2 tbsp. paprika, and 1 tbsp. black pepper to a jar. Secure container with a lid, and then shake, baby, shake! You won’t use all of this for this recipe, so save the seasoning for next time or to add to any of your Whole30 veggies and meats.

 
 

Ingredients:

  • 1.5 pounds baby potatoes

  • 1 tbsp. Avocado oil

  • 1-2 tsp. all-purpose seasoning

 

Directions:

  1. Wash baby potatoes, then cut into halves or fourths, depending on size.

  2. Add potatoes, avocado oil, and seasoning to a large bowl, and stir well to distribute seasoning. (I don’t even dirty a bowl and do this right in the main compartment of my air fryer.)

  3. Cook potatoes at 400°F for 20 minutes, stirring after 10 and 15 minutes to make sure all potatoes are cooked.

  4. Serve warm with Whole30 ketchup or my homemade ranch.

 

Marinated Kale Salad - GF/DF/Vegan/Whole30

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This is my go-to salad for potlucks and dinner parties, because I can make it a day or two in advance. In fact, the flavors get better over time, which is incentive to assemble it ahead of time. Leftovers last a week in an airtight container in the fridge, making this the perfect recipe for meal prep. This salad also doubles well and doesn’t need precise measurements for anything besides the vinaigrette ingredients. Enjoy!

 

Ingredients:

  • 1/2 cup EVOO

  • 1/4 cup lemon juice

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1/2 tsp. sea salt

  • 1/4 tsp. pepper

  • 6 cups chopped kale, stems removed

  • 1 green bell pepper, diced

  • 1 seedless cucumber, diced

  • 1 cup cherry tomatoes, halved

  • 1/4 cup dried cranberries (watch for sneaky sugar if doing the Whole30)

  • 1/4 cup dried apricots, sliced

  • 1/4 cup pine nuts

 

Directions:

  1. Add EVOO, lemon juice, garlic powder, onion powder, salt, and pepper into a large mixing bowl, and whisk together to make a lemon vinaigrette.

  2. Add chopped kale to the mixing bowl and massage the dressing into the kale with your hands.

  3. Place the bowl in the fridge to marinate while you prep the veggies.

  4. After dicing the cucumber and green pepper, and halving the tomates, add them to the bowl and stir.

  5. Add dried cranberries, apricot slices, and pine nuts, and stir well.

  6. Store the salad in the fridge for at least 8 hours before serving (a full day or two is even better).

  7. When ready to serve, toss the salad well and top with a few extra pine nuts, cranberries, and apricots.