GymRa

GymRa fitness provides a wide variety of customizable, best in class videos & GIFs to help you lose weight & reach your goals. Start your free 30 days, cancel any time!

Follow Gymra On

Baked Eggplant with Pistachio Pesto and Goat Cheese
The more vibrant the color, the healthier and more packed with nutrients a vegetable or fruit is! Purple eggplants not only look great, they taste great and are great for you. This healthy, hearty, and delicious meal will surely become a favorite in your rotation of recipes! For a faster meal, you can use your preferred store bought pesto sauce and marinara, but for lovers of cooking and those who want more control over what they’re eating, the recipes for homemade pesto & marinara are below:
INGREDIENTS
• ¼ cup all-purpose flour • 1 teaspoon dried basil • ¼ teaspoon black pepper • 4 large egg whites, lightly beaten • ¾ cup plain dry bread crumbs • 1 large eggplant, trimmed, cut into 12 slices • 3 large tomatoes • ½ cup marinara sauce , homemade or store-bought • ¼ cup pesto • ½ cup goat cheese, crumbled • 2 tablespoons grated Parmesan cheese • Pistachio Pesto • ½ cup shelled pistachio • ½ cup fresh basil leaves • juice of half lemon • 2 garlic cloves • ½ extra-virgin olive oil • Kosher salt • Freshly ground black pepper to taste
INSTRUCTIONS
1. Preheat the oven to 450°F. Coat a large baking sheet and an 11″ x 7″ baking dish with cooking spray. 2. Combine the flour, basil, and pepper in a bowl. Pour the egg whites into a second bowl, and pour the bread crumbs into a third bowl. Working one slice at a time, coat the eggplant with the flour mixture. Then dip into the egg mixture, shaking off the excess, and then dredge both sides in bread crumbs. Place the slice on the prepared baking sheet and repeat with the remaining eggplant slices, being sure to arrange them in a single layer on the baking sheet. Lightly spray the eggplant with cooking spray. Bake 10 minutes, turn the slices, and bake for another 8 minutes. 3. Blend the basil leaves and pistachio with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt with an immersion blender until smooth or with a food processor. 4. Cut the tomatoes crosswise to ¼” thick rounds. 5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread ½ Tablespoon of the marinara sauce and ½ Tablespoon of the pistachio pesto on top of each one, then generously sprinkle goat cheese. Top each with tomato rings. Add another layer of eggplant, sauce, pesto, goat cheese and tomato rounds and top with the rest of the crumbled goat cheese and sprinkle some parmesan on top. 6. Preheat the oven to 400F. 7. Drizzle some olive oil on top of each stack and bake for 15 minutes.
Homemade Marinara Sauce
INGREDIENTS
• 2 yellow onions, peeled and diced (about 2 cups diced) • 2 Tbsp olive oil • 5 cloves of garlic, minced (about 2 Tbsp) • 1 teaspoon oregano • 2 Tbsp fresh Basil, minced • 1 Tablespoon honey for vegan replace with maple syrup • 12 cups peeled and seeded fresh ripe tomatoes • 2 Tablespoons tomato paste • salt and pepper to taste • pinch of cayenne
INSTRUCTIONS
1. In a large saucepan, heat the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. 2. Add the garlic, oregano and fresh basil cook for 5 minutes. Add the honey or maple syrup, the tomatoes and their juice and tomato paste and stir to combine. Bring to a simmer and cook on low, stirring occasionally for at least 2 hours. 3. Add salt and pepper to taste and a pinch of cayenne.
Source: http://citronlimette.com/

Baked Eggplant with Pistachio Pesto and Goat Cheese

The more vibrant the color, the healthier and more packed with nutrients a vegetable or fruit is! Purple eggplants not only look great, they taste great and are great for you. This healthy, hearty, and delicious meal will surely become a favorite in your rotation of recipes! For a faster meal, you can use your preferred store bought pesto sauce and marinara, but for lovers of cooking and those who want more control over what they’re eating, the recipes for homemade pesto & marinara are below:

INGREDIENTS

• ¼ cup all-purpose flour
• 1 teaspoon dried basil
• ¼ teaspoon black pepper
• 4 large egg whites, lightly beaten
• ¾ cup plain dry bread crumbs
• 1 large eggplant, trimmed, cut into 12 slices
• 3 large tomatoes
• ½ cup marinara sauce , homemade or store-bought
• ¼ cup pesto
• ½ cup goat cheese, crumbled
• 2 tablespoons grated Parmesan cheese
• Pistachio Pesto
• ½ cup shelled pistachio
• ½ cup fresh basil leaves
• juice of half lemon
• 2 garlic cloves
• ½ extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper to taste

INSTRUCTIONS

1. Preheat the oven to 450°F. Coat a large baking sheet and an 11″ x 7″ baking dish with cooking spray.
2. Combine the flour, basil, and pepper in a bowl. Pour the egg whites into a second bowl, and pour the bread crumbs into a third bowl. Working one slice at a time, coat the eggplant with the flour mixture. Then dip into the egg mixture, shaking off the excess, and then dredge both sides in bread crumbs. Place the slice on the prepared baking sheet and repeat with the remaining eggplant slices, being sure to arrange them in a single layer on the baking sheet. Lightly spray the eggplant with cooking spray. Bake 10 minutes, turn the slices, and bake for another 8 minutes.
3. Blend the basil leaves and pistachio with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt with an immersion blender until smooth or with a food processor.
4. Cut the tomatoes crosswise to ¼” thick rounds.
5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread ½ Tablespoon of the marinara sauce and ½ Tablespoon of the pistachio pesto on top of each one, then generously sprinkle goat cheese. Top each with tomato rings. Add another layer of eggplant, sauce, pesto, goat cheese and tomato rounds and top with the rest of the crumbled goat cheese and sprinkle some parmesan on top.
6. Preheat the oven to 400F.
7. Drizzle some olive oil on top of each stack and bake for 15 minutes.

Homemade Marinara Sauce

INGREDIENTS

• 2 yellow onions, peeled and diced (about 2 cups diced)
• 2 Tbsp olive oil
• 5 cloves of garlic, minced (about 2 Tbsp)
• 1 teaspoon oregano
• 2 Tbsp fresh Basil, minced
• 1 Tablespoon honey for vegan replace with maple syrup
• 12 cups peeled and seeded fresh ripe tomatoes
• 2 Tablespoons tomato paste
• salt and pepper to taste
• pinch of cayenne

INSTRUCTIONS

1. In a large saucepan, heat the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize.
2. Add the garlic, oregano and fresh basil cook for 5 minutes. Add the honey or maple syrup, the tomatoes and their juice and tomato paste and stir to combine. Bring to a simmer and cook on low, stirring occasionally for at least 2 hours.
3. Add salt and pepper to taste and a pinch of cayenne.

Source: http://citronlimette.com/

  1. scarlettdiamond reblogged this from gymra
  2. justcallmeesoph reblogged this from gymra
  3. yummyeatings reblogged this from gymra
  4. embracethepaintowin reblogged this from gymra
  5. highvibesoflove reblogged this from gymra
  6. just-kels-and-i reblogged this from gymra
  7. coalesceinfinity reblogged this from gymra
  8. iaimforasummerbody reblogged this from gymra
  9. recipeazy reblogged this from gymra
  10. ghostbonegraveyard reblogged this from gymra
  11. thewordswillnotstop reblogged this from gymra
  12. infinityxsinfinity reblogged this from gymra
  13. loveagainandagain reblogged this from gymra
  14. twentyyearsfit reblogged this from augoldeverything
  15. augoldeverything reblogged this from gymra
  16. mathjunky reblogged this from gymra
  17. kitttyamazing reblogged this from trotterpotterandhowls
  18. trotterpotterandhowls reblogged this from gymra
  19. forever-losing-it reblogged this from gymra