Wednesday

Today I found out from my Italian mafia optometrist that my vision is FINALLY 20/20. I have never been able to see 20/20 in my entire life. So, I decided to celebrate for dinner tonight.
I’m doing crazy things with eggplant. I’m crusting it in pork rinds, frying them, and topping them with cheese. It’s not low fat, but it is low carb. It’s also delicious.

Eggplant Parmesan with Fauxmato Sauce
eggplant1The seemingly boring and bland eggplant: a keto follower’s best friend. There are so many things you can do with eggplant. It yields 2 grams net carbs and can be cooked down into a stew, turned into mini pizzas, made into “meatballs”, and a million other things. eggplant2 copyI decided to slice the eggplant about 1/2″ thick and season with salt and pepper. eggplant3Now, pork rinds: they contain ZERO carbs and make the perfect breading for chicken, eggplant, onions, whatever fried food you like to eat, use crushed pork rinds as your coating. They are salty, crunchy, and porky, and come in a million different flavors. eggplant4Put the pork rinds in a Ziploc bag and have your significant other beat them profusely on the counter with a mallet. They probably will enjoy it because it will get out any aggressions. eggplant5eggplant6eggplant7 Coating the egg plant with egg before breading it with pork rinds will allow for the breading to stick welleggplant8eggplant9Shoutout to my husband for being my lovely hand model. eggplant10eggplant11When they are all coated, I shallow fried them in canola oil until they were golden and crispy. eggplant12Is there anything more beautiful? I think not. eggplant13I layered the fried eggplant with cheese and “fauxmato” sauce. I don’t use tomatoes because they are too sugary. The sauce is onions, red peppers, garlic, basil, and oregano that has been sauteed lightly and pureed in the blender until it is the consistency of tomato sauce. Layer the sauce with eggplant and cheese and you will have a delicious, low-carb dinner.
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Ingredients
Medium eggplant
1 cup pork rinds
1 egg
1 cup canola oil
Salt and pepper (to taste)
1 medium bell pepper
1 medium onion
1 clove of garlic
1/2 cup cheese (I used mozzarella and Parmesan)
1 teaspoon Basil
1 teaspoon Oregano

Directions
1. Slice egg plant into 1/2″ thick slices
2. Season with salt and pepper to taste
3. In a small bowl, crack an egg and whisk lightly with a fork
4. Place pork rinds into Ziploc bag and crush into fine crumbs
5. Place pork rinds in a separate small bowl
6. With one hand, place eggplant into egg, and with the other hand, place egg plant into pork rinds and coat both sides liberally with pork rinds
7. Place egg plant into canola oil heated on medium to lightly fry the eggplant for five minutes. Flip one time through the frying process
8. Place fried eggplant on a plate lined with a paper towel
9. Dice bell pepper, onion, and garlic into small pieces
10. Sautee with olive oil over medium high heat for five minutes. Season with basil and oregano
11. Place pepper and onion mixture into blender and puree for two minutes, until it is the consistency of tomato sauce
12. Layer eggplant, cheese, and tomato sauce, and top with additional cheese
13. Place under broiler for eight minutes, or until cheese has browned and sauce is bubbling

Typical Tuesday

Today I planned on road tripping with my husband, eating In-N-Out, visiting family, and driving through the back roads of Texas. However, my brain decided to get a massive migraine instead. Nothing has tasted good to me today, except for these Parmesan black pepper chips. Not only are they low-carb, they are also high in protein and good fats. When sprinkled with a bit of black pepper and crisped in the oven for a few minutes, they get caramelized and crunchy. A few of my favorite ways to eat them are:
1. Croutons in a kale caesar salad
2. Dip chip for guacamole or queso
3. Edible bowl for taco salads

Or, you can just eat them as a salty alternative to potato chips and hang out watching Netflix all day in your pajamas.

Black Pepper Parmesan Chipscheese1 copyOn a parchment-lined baking sheet, place 2-inch rounds of shredded fresh Parmesan cheese. You can either shred it in large shards or finely shred it. It will crisp up exactly the same. Sprinkle with freshly ground cracked black pepper.
cheese5Fresh Parmesan is extremely salty, but when it crisps up in the oven it loses most of its saltiness and becomes smoky and buttery instead. With the addition of cracked black pepper, they are a perfect balance of salty, crispy, and slightly spiced.
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Directions
1. Preheat oven to 400 degrees
2. Line a cookie sheet with parchment paper
3. Stack shredded Parmesan in two-inch rounds
4. Sprinkle with freshly cracked black pepper
5. Bake for 6-8 minutes, until golden and crisp
6. Let cool for 5 minutes before eating