Eggplant Lasagna

I didn't weight the ingredients for this Eggplant Lasagna, but I got the weight from the packaging or really good estimates :)

3 - Eggplant (sliced about 3/4" thick)

24oz - Galbani fresh mozzarella (plain, sliced about 1/2" thick)

10oz - Digiorno parmesan cheese (finely grated)

10oz - Ground turkey (93/7)

2cp - White onion (diced)

4 - Large tomatoes (diced)

6 cloves - Garlic (squeezed with a garlic press)

1/2oz - Porcini mushrooms (dried, crushed)

1tbsp. - Coconut oil

1tbsp. - Olive oil

Spices: Basil (fresh, 4 leafes), Thyme (fresh, about 8 small stems), Oregano (fresh, about 8 small stems)

(This makes 6 "Tom sized" servings)

Per serving - Calories: 741 | Carbs: 28 | Fat: 42 | Protein: 53 | Fiber: 13

I sliced the the eggplant in to 3/4" slices. I took a paper towel with olive oil and rubbed down a baking sheet. I baked the eggplant slices for about 40 minutes at 300 degrees in the oven. After about 20 minutes I turned the slices around to bake them evenly until they start turning brown. Once they were done I let them sit and cool down.

I glazed the onions in coconut oil, then squeezed the garlic with a press in to it. Once there was a little juice I added the dried mushrooms. I cooked it until it started to get brown, then I added the diced tomatoes and the ground turkey. I let this cook at low heat for about 30 minutes with the lid on.

I sliced the mozzarella cheese in to 1/2" slices and grated the parmesan. I took a roasting pan and also rubbed it down with a paper towel and olive oil. Once the sauce was cooked I drained as much liquid of it as I could. I didn't press it dry or anything, but I wanted to make sure that the lasagna doesn't turn in to a soup.

Here is how I layered the lasagna in the roasting pan:

• Sauce
• Eggplant
• Mozzarella
• Sauce
• Eggplant
• Mozzarella
• Parmesan

(This shows one layer in the pan.)

I baked the lasagna for about 75 minutes at 370 degrees. It turned out very nice and was delicious.

Beef stuffed cucumber, bell pepper, nuts, and blueberries

200g - Cucumber (peeled)
50g - Ground chuck (no antibiotics)
10g - Pumpkin seeds
90g - Red bell pepper (sliced)
50g - Blueberries
5g - Porcini mushrooms (dried)
1 - Lettuce leaf (big outer leaf)
1/2 tsp - Coconut oil
Spices: Garlic, Curry, Cayenne

Calories: 452 | Carbs: 27 | Fat: 31 | Protein: 18 | Fiber: 7

When I made lunch, I cooked plenty of the ground chuck, so I had left overs. I cut the cucumber in to about 2 inch thick pieces and took a tea spoon to carve out the top. I filled it with the ground chuck and then added the walnuts, bell pepper, pumpkin seeds, and blueberries.

Salad wrap with beef and bacon, kohlrabi, radishes, and carrots

150g - Ground chuck (grain fed, antibiotics free)
1 slice - Hickory smoked bacon
20g - Sunflower seeds
160g - Kohlrabi (sliced)
100g - Carrots (sliced)
75g - Radish (whole)
5g - Porcini mushrooms (dried)
1 - Lettuce leaf (big outer leaf)
1/2 tsp - Coconut oil
Spices: Garlic, Curry, Cayenne

Calories: 712 | Carbs: 34 | Fat: 49 | Protein: 44 | Fiber: 14

I baked a whole batch of bacon strips in the oven until they were nice and crispy. After I took them out of the oven I dried them off with paper towel. I put the rest of the bacon in a Tupperware in the fridge and will use it in the next couple of meals.

I fried the ground chuck with the Porcini mushrooms in a small pan. I added the spices and when it was all nice and brown I drained all the liquid. I put the sunflower seeds in to the lettuce leaf and then put the ground chuck and bacon on top.

The lettuce wrap was very tasty. It was a little spicy and the porcini mushrooms and bacon gave it an amazing taste.