Smitten Life

I have been trying all sorts of new recipes that involve stuffing vegetables lately, mushrooms, zucchini, and eggplant! This one is going to be made on repeat methinks. 

Ingredients: 

2 eggplants

1 can tomato paste

1 onion

1 whole tomato

1/2 cup feta 

1/4 shredded parmesan

1. Cut eggplant in half, scoop out middle and place it into another bowl. Place the shells in a container with water and microwave for 4 minutes until soft. 

2. Chop up the inside of the eggplant, cut the onions into small pieces, cut the tomato up. Saute these with 2 cloves garlic and then add in the tomato paste and feta cheese. 

3. Place this mixture back into the softened shells, top with Parmesan cheese and bake in the oven at 350 for 10 minutes.

Goes great with Greek food, especially this greek chicken! 

I love a good marinade or rub, it adds so much flavour to whatever you put it on. This is one of our favourites, a little spicy, mexican flavour. I really like this one in a big ol' tasty bowl with rice, veggies and avocados. 

Ingredients for marinade: 

1 bunch cilantro 

1 chopped jalepeno 

3 cloves minced garlic

2 T lime juice

1 T olive oil

1. Blend all ingredients together in a food processor, add in more olive oil/water if it doesn't blend smoothly. 

2. Marinade steak/shrimp/chicken for 1 hour before grilling. Save some of the marinade to grill veggies with. 

3. Slice up 2 peppers, 1 onion and sautee them with the marinade. Grill meat at the same time.

4. Cook brown rice, sautee corn with sriracha

5. 1 scoop brown rice, 2 T corn, 1 scoop peppers/onions, top with meat, half an avocado, and 2 T salsa.