Sunday, November 11, 2012

Flippin' meals - the act of turning one meal or cuisine type into a new and different meal or cuisine type for future consumption; leftovers remixed or reconstructed.

When the tough gets going, the going gets tough ... and creative with their leftovers. Photoed below is my version of baked eggplant on a bed of quinoa leftover from the Suckafree stir-fry that I made just a few days ago.

1/2 of a big eggplant

1 cup of quinoa (or whatever amount you have left over)

1/4 cup of garbanzo beans (for an extra source of protein)

1/2 cup of tomato (marinara) sauce

1/2 cup of canned diced tomatoes

Rosemary, garlic salt, red pepper flakes, and olive oil

Preheat oven to 425 degrees

Slice the eggplant into thick disks, about a half of an inch thick. Line baking sheet with parchment paper and spray with olive oil. Place eggplant disks on tray. Spray olive oil on top. Season with rosemary, garlic salt, and red pepper flakes to taste. Bake in oven for 16 minutes.

Reheat quinoa and add in garbanzo beans. Warm tomato sauce and diced tomatoes in a pan (or the microwave) together. Season to taste.

Combine quinoa with garbanzo beans, tomato sauce, and eggplant.

You work for your food, so make your food work for you. Enjoy this wholesome and deliciously flipped meal!

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