So, it's back my friends. Last week I spent only $50 on groceries and I made quite the haul. I have to tell you, though. Dan and I went Paleo last December and I thought this would be hard to do, but I still checked out at $47!
I tried out two recipes that I wanted to share, with all this goodness: Paleo Pesto, and Eggplant Pizza. (I know what you're thinking...I had the same thought. Do I even like eggplant? It's kind of creepy looking. You do like, it friends, you do.)
First thing's first.
This recipe is from Humans Are Not Broken, and you can find her rendition here. This is what I did.
3 cups of fresh basil
1/3 cup of fresh cilantro
1 clove of garlic (crushed)
1 cup pine nuts
2/3 cup evoo
zest of a whole lemon
a couple squeezes of lemon juice from aforementioned zested lemon
pinch of salt
pinch of pepper
Basically, you throw everything into your food processor or blender, and voila!!!
This recipe is from one of my most favorite Paleo blogs, The Domestic Man. Find the recipe in full, here. And, as always, here are my tweaks.
1 eggplant, sliced
You will want to start out preheating your oven to 425. While this is happening, take your slice eggplants and sprinkle salt on both sides. Let them sit for about 25 minutes--this takes some of the bitterness out. After 25 minutes, rinse and pat dry. Brush both sides with evoo, and bake in the oven for about 6 minutes.
When the lil' eggyplants are all nice and prebaked, then the fun begins! You can obviously put whatever you want on there, we chose to soak some sliced up cherry tomatoes in a balsamic vinegar while we were prepping everything. So we layered pesto, then mozzarella, then tomatoes, then prosciutto. Then...back in the oven for another 5 minutes.
DE. LISH. We ate the whole eggplant.
Well, thanks for reading, friends! Let me know if you try out these pizzas. I want to know what you put on them!