Well yesterday was day #1 of the Daniel Fast. I'm so thankful for our church!!!
Here's a recipe to share!
Eggplant Parm - "Sort of"
1 Large Eggplant
1 Spaghetti Squash
1 can diced tomatoes
2 T. Oregano or Italian Seasoning (divided)
Preheat oven to 375. Cut spaghetti squash in half and pull out "cobwebs and seeds" (like the inside of a pumpkin). Place squash cut-side down on cookie sheet. Bake for 25 min. Then slice eggplant and add to the baking dish with squash Season eggplant with 1 T. oregano or Italian seasoning. Bake for 20 min. Blend together tomatoes to make a spaghetti sauce. You can also add Thyme and parsley to season the sauce.
Once baked, use fork to rake "spaghetti" out of the squash. Place baked eggplant on top and then cover with sauce!
It's yummy and healthy. We've been eating steel-cut oatmeal for breakfast. Today I'm also making black beans. Yum! I'm excited about all the recipes I can come up with! Woo hoo! We're basically eating vegan! Other than being a little gasy...ok a lot of gas, it's been great so far!
Praise God from whom all blessings flow!
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