Moroccan Eggplant Curry

2 Medium to large eggplants, cubed
1 onion, chopped
3 carrots chopped into bite-sized chunks
3 celery stalks, chopped

Sauté for a few minutes until almost tender and then add:

2 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 small zucchini chopped into bite-sized cubes
1/2  tsp paprika
1 tsp cumin
1 Tbsp fresh or freeze-dried oregano (or 1 tsp dried)
1/8 tsp ground turmeric
3/4 tsp cinnamon

Sauté until the zucchini softens slightly, then add:

1-19 ounce can of diced tomatoes with the juice
1 C canned chickpeas with the juice

Let cook until bubbly and then pour into a baking dish. Cover and bake in a 350 degree ocen for about 45 minutes. Stir occasionally. Once you put the curry in the oven, start a pot of brown rice, using 2 C Gluten Free chicken or vegetable broth, 1/4 (heaping) tsp of all spice. Once boiling, add 1 C brown rice, turn heat down to low and cover. Cook at low for 40 minutes or however long directed by the rice packaging. Serve the curry over a pile of brown rice.

Marinara Meat Sauce with Brown Rice Pasta

EVOO
1 green bell pepper
chopped 1 yellow onion, chopped
1 pound of organic grass fed ground beef
1 jar marinara sauce
Brown Rice Pasta

Put a large pot of water on to boil. Heat some EVOO in a deep dish skillet, add onion and bell pepper, saute until soft. Add ground beef and brown. Add marinara sauce. Heat through and allow to simmer. Once water comes to a rolling boil, add pasta and cook according to package directions. Drain pasta and toss with sauce. Serve with a baby greens salad.

Dill Salmon with Stir Fried Veggies and Brown Rice

Put the frozen package of salmon in the fridge the morning you want to cook it and it will defrost safely. When you are ready to cook, season the fillets with a little bit of dill and fresh lemon or lime. Using a well seasoned pan that won’t stick is helpful. Heat up some olive oil, then put the salmon fillets in “upside down” (purchasing the salmon with the skin on is easier to cook), cover the pan and cook for about 5 minute, then flip the salmon and cook for another 5 minutes, on medium to high heat. This is wonderful with some stir-fried vegetables and brown rice.

Falafel Salad

3 C well cooked chickpeas (2-15 ounce cans will equal 3 cups) well drained
1/2 tsp salt
1/4 tsp cayenne pepper
1 tsp dry parsley
1/2 tsp garlic powder
2 medium eggs
1/4 C rice flour

Drain the chickpeas and place them in a large bowl. Use a potato masher to mask the beans the same way you would mash potatoes. They taste best if they aren’t too smooth, so be sure to leave then a little chunky. Add the salt, cayenne pepper, parsley, garlic powder, and eggs. Mix everything together until you have a sticky mass. Add the rice flour and mix again.

Generously oil a cookie sheet. Using about 2 tablespoons per falafel, shape mixture into small patties. Arrange the patties on the well oiled cookie sheet. Flip each patty over so that it is lightly coated with oil on each side. Bake at 450 degrees for about 20 minutes. Check them after 15 minutes, but they will probably need about 5 minutes more.
Serve falafels over a baby greens with cucumber, cherry tomatoes, and some fresh dill. Toss with EVOO & lemon juice, season with salt and pepper.