Healthy Grain-Free Eggplant Vegetable Lasagna Bake

Confession: I love eggplant. Can’t get enough. It’s always been one of my mom’s favorite vegetables, and though I never ate it much as a kid, apparently that preference still got passed down to me somehow — but I’m not complaining!

Healthy Grain-Free Eggplant Vegetable Lasagna Bake // Naturally Lindsey

Healthy Grain-Free Eggplant Vegetable Lasagna Bake // Naturally Lindsey

I was craving some sort of Italian something, so I decided to take what was in my fridge and throw it together to make what ended up being a gorgeous layered eggplant “lasagna” — no gluten, no dairy, no nuts, seeds, or grains. Just vegetables and a little bit of homemade meat sauce, but you can omit the meat for a vegan/vegetarian option. Serious perfection.

Healthy Grain-Free Eggplant Vegetable Lasagna Bake // Naturally Lindsey

Healthy Grain-Free Eggplant Vegetable Lasagna Bake // Naturally Lindsey

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Garlic Roasted Brussel Sprouts

I have a secret. I’ve only eaten brussel sprouts twice in my life, this being one of them. Gasp! I know! How could such a veggie lover not have experienced such a wonderful vegetable?

Garlic Roasted Brussel Sprouts // Naturally Lindsey

Well let’s be honest… up until the past few years brussel sprouts were, well, slightly less than glamorous in the food world. It was like one day they went from smelly and “ew” to totally posh and trendy (thanks in large part to bacon, I think). BUT there’s another reason I never had brussel sprouts before. My dad LOATHES them. I mean totally and completely hates them. They are the bain of his existence, hence they were never allowed in the house despite the fact that my mom didn’t mind them. Pretty funny, huh?

Garlic Roasted Brussel Sprouts // Naturally Lindsey

Although there’s something even more peculiar. My dad is the reason I first tried them. One day he apparently got a little spark in him that made him go to Whole Foods (which isn’t exactly his type of store) and buy us dinner from the food counter. Orange glazed brussel sprouts were one of his picks, just to “give them another chance” — he spit them out as soon as he took a bite. I thought they were okay, but not great. A little sulfurous. Now I just think they weren’t cooked right, because these were delicious. Continue reading

Vegan Eggplant Burger Stacks

I’m still obsessing over the Simple Seasoned Eggplant Steaks that I made a couple weeks ago. The tangy flavor and toothsome texture of the eggplant were so tasty, I just couldn’t pass up using the steaks in another recipe. So here you have it: Vegan Eggplant Burger Stacks!

Vegan Eggplant Burger Stacks // Naturally Lindsey

All the goodness of a lettuce-wrapped burger with no meat — and being a meat-eater myself, I promise you won’t even miss it. After your first crunch of the lettuce “buns” with a delicious assortment of burger toppings, you’ll be a believer. I used tangy red pepper slices, baby spinach leaves, Clean Caramelized Onions (nomz), and creamy avocado slices instead of spread. Feel free to top your burger with your favorite gluten-free, dairy-free, vegan, or Paleo toppings. The best part about this recipe is how completely customizable it is!

Vegan Eggplant Burger Stacks // Naturally Lindsey

Whether you’re vegan, detoxing, or just looking to get more veggies in your diet, this simple “burger” stack is a perfect, healthy option. Continue reading

Simply Roasted Butternut Squash

I absolutely love squash, but perhaps my least favorite part is preparing it to be cooked. It tends to be difficult to cut open, even with a good knife, and peeling something that big and round (it’s so… out there) is beyond tasking. Below, a simpler way to get tender squash every time.

Simply Roasted Butternut Squash // Naturally Lindsey

Simply Roasted Butternut Squash

• 1 medium butternut squash, about 1 lb.
• Himalayan sea salt and black pepper, to taste

1. Preheat your oven to 350°. Cut the squash in half and scoop out the seeds and pulp. Place the half face up (rind down) on a baking sheet. Sprinkle generously with salt and pepper. Bake for 20-25 minutes. Then carefully turn the halves face down and cook for another 20-25 minutes until squash is tender. Remove from oven and let cool.
2. From here, you can either scoop out the squash, slice or cube it. The peel should be much easier to remove – just slide a butter knife between the rind and the flesh and voilà, tender, delicious butternut squash!

Simply Roasted Butternut Squash // Naturally Lindsey
What’s your favorite kind of squash? Did you find the pop culture reference I threw in there? Let me know in the comments below!

Healthy Gluten-Free Tuna Veggie Burgers with Goat Yogurt Sauce

You know those days where you’re in between grocery trips and you don’t want to make anything but you want to hole up at home and you don’t trust the delivery places to disclose all their ingredients? Yea, me too. Tonight was one of those nights. The fridge was almost empty save for some assorted vegetables and the only protein I had was in my cupboard, canned. Low and behold: the tuna veggie burger.

This recipe was quick and easy to make and turned out quite deliciously. You can serve the burger on a gluten-free bun with all the usual burger fixings or go for a low-carb version on a plate, like I did, topped with avocado and yogurt sauce. Yes, I know, “yogurt isn’t dairy-free!” but hear me out: I love yogurt. When I became lactose intolerant I was eating 2 servings of nonfat greek yogurt per day (protein!) and I’ve missed it immensely every day since. However, recently I discovered goat yogurt which, like goat cheese, I can tolerate with minimal gastrointestinal upset. I’ve tried a few brands, but my favorite is Capretta for its thicker texture and slightly sour greek yogurt taste, not to mention the 15 grams of protein per cup! So use the goat yogurt if you can. If not, no worries – the burgers will be delicious either way.

This recipe is:
• Gluten-free
• Soy-free
• Nut-free
• Refined sugar-free
• Dairy-free without the yogurt sauce

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Healthy Gluten-Free Tuna Veggie Burgers with Goat Yogurt Sauce
makes 6 servings

• 1/4 cup minced onion
• 2 cloves garlic, minced
• 1 large zucchini squash, shredded, about 1 1/2 cups
• 3 medium carrots, shredded, about 1 1/2 cups
• 1 can white tuna, in water, drained and flaked
• 1 cup gluten-free bread crumbs, or ~2 pieces slightly stale gluten-free bread torn into small pieces
• 1 egg, lightly beaten
• 3 tablespoons golden flaxseed meal
• 1/4 teaspoon each black pepper, sea salt, cumin, cayenne pepper and turmeric
• 2+ tablespoons extra virgin olive oil, divided

1. Heat 1 tsp olive oil in a skillet over medium heat, cooking the onion and garlic for about one minute.
2. Increase heat to medium high. Add in the shredded zucchini and carrots and saute until barely tender. Be careful not to overcook – you don’t want the veggies getting too mushy.
3. Remove from heat and let cool. Meanwhile combine the tuna, gluten-free bread crumbs, egg, flaxseed meal, and spices in a large bowl.
4. Drain any excess moisture from the vegetables and add them into the tuna mixture, stirring until thoroughly combined.
5. Shape into six 4″ patties.
6. In the same skillet you used for the veggies, heat 1-2 tsp olive oil over medium-high heat until shimmering. Carefully transfer the veggie patties into the pan, cooking two at a time for about 3 minutes per side until lightly browned, adding more olive oil as needed.
7. Remove from heat and serve with avocado slices and yogurt sauce, below.

Goat Yogurt Sauce

• 1/2 cup Capretta plain nonfat goat yogurt
• 1 tablespoon fresh squeezed lemon juice
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
1. Combine all ingredients in a small bowl. Serve each patty topped with a generous tablespoon and enjoy!

How do you feel about “beefless” burgers? Let me know in the comments below!