Thursday, March 8, 2012

Eggplant Chips

Lets be honest, everyone wants to glamorize how wonderful eating clean and healthy is... it makes you feel so much better, it clears your skin, it makes you skinny, Right? well all these things may be true but heck, it takes a lot of adjustment too!! It would be WAY easier after working a 13 hour day to pick up some fast food instead of coming home to make fish or whatever.

 But here's a funny story... I ended my 10 day cleanse last week and was able to add in red meat, so Cody and I decided that on Friday night we were going to go eat steak.  We go to SaltGrass. I ordered a filet, and it was topped with garlic butter, I asked the waiter if he could please not put the butter on the steak, after he got finished looking at me like I had three heads, he was like well we can put it on the side? and I said no thats okay, you can just leave it off... he was totally appalled. Then I get my steak and I am almost positive my veggies were covered in butter...(which 4 weeks ago was just about the only way i could get them to stay down)... I was kind of picking at them and Cody looked at me and said.. Kendel are you scared to eat those? and he was TOTALLY right!! My stomach is so sensitive that I was literally scared to touch the butter infused squash!

So I have been desperately trying new things... anything I can to make things interesting in my kitchen! Here is what we came up with!

Baked Eggplant Chips

Preheat oven to 375 degrees!
 First you cut your eggplant into very thin slices-- around 1/4 inch thick... This would have been much easier with a Mandolin Slicer, which I plan on purchasing in the immediate future.
 LIGHTLY brush both sides of eggplant slices with olive oil, and sprinkle on your favorite spices
I used Kosher Salt and Ground Black Pepper with a little Garlic Powder. Do Both Sides

Put them in the oven and at 10 minutes take them out and flip them all... Return to oven and cook for 10-12 more minutes

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