Sunday, April 29, 2012

Eats From the Past Week

I omitted the cheese from this recipe, and added roasted cauliflower with a tiny drizzle of grapeseed oil, garlic, and pepper. So good!

Eggplant Pomodoro

Whenever I'm craving pasta, I buy brown rice, gluten free spaghetti pasta. I will update soon with the brand I buy (it's not gross and mushy like some gluten free options are). I chopped up one eggplant, a box of about 50 grape tomatoes, and greek olives, then sauteed them with a little grapeseed oil for about 10 minutes. Add the sauteed veggies on top of the spaghetti, and sprinkle with some red pepper flakes. When I make this recipe, I usually make a 2:1 portion of veggies/pasta.


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