We like to stuff our faces as much as the next person, but if you use "holidays" as an excuse to treat yo'self all month, you're inevitably going to be kicking yo'self next month. STOP THE MADNESS.
In Episode 2 of The Kale Whale Show, We're giving you 7 tips to avoid overindulging this holiday season, so that you can feel good during and AFTER the holidays!
And NO, this does not include spending hours in the gym and "cleanses." Just practical, mindful choices you make for yourself BEFORE you go off the snack-etizer deep end. So watch this video before your next holiday party and take control of what goes in your mouth, and get our recipe for Eggplant Rollatini below!
(serves 4-6 ppl)
-1 large eggplant (peeled)
-2 cups of breadcrumbs
-1 cup flour
-1 tbsp olive oil
-3tbsp chia meal
-9 tbsp water
-1 cup almond milk
- 4 cloves minced garlic
-sprinkle salt, pepper, italian seasoning
-1 block of firm tofu
-2 cloves minced garlic
-¾ bag vegan cheese
-⅓ cup almond milk
- Salt, pepper to taste
Preheat oven to 400 degrees fahrenheit
Blend all “egg mixture” ingredients in a large bowl, set aside.
After peeling, thinly slice eggplants lengthwise (using a mandoline works best).
Toss eggplant in flour, until lightly coated.
Dip eggplant in egg mixture, then in breadcrumbs.
Place eggplant on an olive oil greased baking sheet.
Bake on each side for 10-15 minutes, until crispy.
Meanwhile, blend all ricotta ingredients in a blender until smooth.
Once eggplant is cooked, remove from oven.
Place 1 heaping tbsp of ricotta in the middle of each eggplant and roll them up.
Sprinkle the remaining contents of the vegan cheese on top of rollatinis and bake for an additional 5-10 minutes until cheese is melted.
Remove from oven and garnish with basil, parsley or sundried tomatoes. (optional)
**Rollatinis are best served with a side of marinara for dipping. **