Hello with a side of eggplant

Hello everyone… Jamie Gilbert here. Because of my love for food and clean eating, Martina and Diso have invited me to be a regular publisher on Paradiso Crossfit’s Nutrition Blog. (Honestly, I think he was sick of me filling up PCF’s Facebook with recipe posts. Ha.) Either way, I now have an official platform to share some recipes, articles and anything that will help further your knowledge and understanding of the Paleo lifestyle. Hopefully, I won’t bore you to sleep. I encourage you to get into the kitchen, grab your nutritional lifestyle by the balls, and make some DELICIOUS grub. 

Every week, our amazing coaches at PCF provide us with the opportunity to fill our fridges with the cleanest organic fruits and vegetables from some wonderful local farms. You really can’t find produce that tastes quite like this. PLEASE take advantage of this, it’s truly amazing.When I first signed up for the “Market Order” I had NO idea what to do with it, so don’t be afraid. Just ask for details! This blog will also feature recipes and information specifically related to the food in the weekly produce orders. If you find yourself not knowing how to cook a lot of things that come in the order, this blog will be very beneficial.

I am always open to suggestions and assistance. If there is a recipe that you would like to share, please email me. Chances are… I would like to try it to. And that concludes my introduction. 🙂


Now, let’s get down to business. While I was searching for recipes for the okra we got last week in our market order I came across this one for stuffed eggplant. I made it last night and it was DELICIOUS. I took my own pictures and then realized that I don’t have a necessary cable to hook my camera up to my computer. So this time, I’ll post a the pic from everydaypaleo.com. Test it out and enjoy!

Stuffed Eggplant

2-3 small eggplants
1 red bell pepper diced
1 small red onion diced
6 garlic cloves minced
5 tbsp olive oil
3/4 C julienned sun dried tomatoes packed in olive oil
1 ½ C chopped fresh basil
2 tbsp balsamic vinegar
Sea salt and black pepper to taste

Remove the green stems from the eggplants and cut in half lengthwise. Using a paring knife, gently cut out the insides of the eggplant, leaving a eggplant “shell”.  Drizzle 2 tbsp of olive oil into the bottom of 9×13 glass baking dish and place the shells of the eggplant on top of the olive oil in the baking dish.  Dice the insides of the eggplant that have been removed.  In a large saute pan, add the 5 tbsp of olive oil, diced eggplant, bell peppers, and onions.  Saute over medium heat for 7-10 minutes.  Add the minced garlic, basil, sun-dried tomatoes, balsamic vinegar, salt and pepper.  Mix well and cook for another minute.  Pile the mixture into the eggplant shells and bake in a 350 degree oven for 30 minutes or until the shells are tender.

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