Recipe Post: Eggplant Pizzas

So I've been counting the carbs, and so far it's really working for me. But carb-counting and trying to be vegetarian is a tough order. So I'm trying to find some creative recipe to help my ploy.

This is a recipe I found on sparkpeople.com, but I modified it to my liking. Now I won't go so far as to compare an eggplant to a pizza crust, but the toppings do make you feel like you're getting a pizza treat (since pizza definitely isn't a low-carb food).

One eggplant (the fattest one you can find)
Olive oil
Low carb (low sugar) pizza sauce or marinara (We use Mama DiSalvo's for pretty much all our red sauce needs because of its low sodium count)
Some shredded mozzarella
Other toppings of choice (I went with green peppers diced very small and garlic).
Other seasonings (i.e. red pepper flakes)

Cut your eggplants into thin slices (about a 1/2 inch thick)
Brush each side with olive oil and bake them at 425 on a baking sheet for about five minutes each side.

Take them out of the oven and put a teaspoon (or so) of sauce on each one. Add your extra toppings (green peppers, red pepper flakes, garlic, etc.).

Top each round with mozzarella.

Stick them back in the oven until the cheese has melted.

Enjoy!

Recipe Post: Pesto Tofu

I got the idea for this online, but they presented it as a cold dish. I wanted a warm dish. This is super easy and super quick.

1 container of extra firm tofu
1 container of deli pesto (or make your own)
grape or cherry tomatoes
sprinkle of Parmesan.

I'm trying to cut some carbs without adding meat to my diet. And this recipe fit the bill. Super quick and super easy.

Drain the tofu well. I give it a good squeeze (like a tofu hug) and then wrap it in paper towel for awhile. Then slice it horizontally into about 8 slices (about 3/4 inch thick).

Season it with your favorite seasonings. I used Italian seasons along with some Mrs. Dash salt free red pepper seasoning and a little garlic powder (remember I live with the salt Nazi).

Slice up a few handfuls of cherry or grape tomatoes.

Meanwhile, your pesto is in a saucepan on low.

Spray a large frying pan with non-stick spray and lay the tofu on the pan. Sprinkle with seasonings. Saute' (high heat) until browned, then flip. Brown the other side. Divide the tofu on the plates, pour on some pesto. Add the cherry tomatoes, and a little sprinkle of Parmesean. Viola! A quick and easy low-carb meal.