Gluten Free Three Cheese Eggplant Bake

Ingredients:
1 eggplant, cut crosswise into 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
1 yellow or Spanish onion, chopped
2 to 3 cloves garlic, minced
3 to 4 tablespoons sun-dried tomatoes
4 to 6 cups spinach leaves
2 tomatoes, cut into wedges
2 cups tomato sauce
1 cup ricotta cheese
1 cup shredded whole-milk mozzarella cheese (4 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
4 to 5 fresh basil leaves, chopped

Preheat the oven to 325.

1.  Place the eggplant slices in a baking pan.  Brush both sides of the slices with most of the oil, reserving about 2 tablespoons.  Bake for 20 minutes.  Remove the eggplant but leave the oven on.
2.  Heat the remaining 2 tablespoons oil in a large skillet over medium heat.  Add the onion, garlic, sun-dried tomatoes, and spinach and cook until onion softens.
3.  Scatter the tomato wedges over the eggplant.  Spread the spinach mixture on top.  Top the spinach with the tomato sauce.
4.  Mix together the ricotta and mozzarella cheeses in a bowl.  Spread the cheese mixture over the tomato sauce and sprinkle with the basil.  Sprinkle the Parmesan cheese over the top.
5.  Bake uncovered until bubbling and the cheese is melted, about 30 minutes.

Gluten Free Banana-Blueberry Muffins

Ingredients:
2 cups ground almonds
1/4 cup ground flaxseed
Sweetener equivalent to 3/4 cup sucrose (or 1/4 cup turbinado sugar)
1 teaspoon baking powder
dash sea salt
1 ripe banana
2 large eggs
1/2 cup sour cream or coconut milk
1/4 cup walnut oil, coconut oil or extra-light olive oil
1 cup blueberries (fresh or frozen)

Preheat oven to 325.  Grease 12-cup muffin tin.

1.  Combine almonds, flaxseed, sugar, baking powder and salt.
2.  In a separate bowl, mash banana until smooth.  Stir in eggs, sour cream or milk and oil.  Add mixture to almonds and mix thoroughly.  Fold in blueberries.
3.  Bake 45 minutes.  Cool thoroughly.

Brussels Sprouts Roasted on the Stalk

1 brussels sprouts stalk

3/4 cup maple syrup

1/4 cup olive oil

fresh black pepper

sea salt

cling wrap

Preheat oven to 350.

Trim sprouts.

Rinse well with water.

Wrap in cling wrap.

Heat in microwave for 4-5 minutes.

Whisk maple syrup & olive oil together.

Place stalk on a roasting pan.

Pour maple syrup mixture over & season with S & P.

Roast for 45 minutes or until sprouts fork tender.