Robin Plotnik Fitness

"Robin Plotnik Fitness, A Strong Body Equals a Healthy Mind!"


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To Eggplant Or Not To Eggplant?

Eggplant and Chicken Stir-Fry

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Ok, so really there’s no question whether to eggplant or not with this dish.

The sweet and spiciness of this dish will make you want to have this for dinner for at least a week straight! Instead of soy sauce I used Coconut Aminos and Harissa paste for the extra kick.

It’s getting hot in here. ūüėČ

Ingredients: Serves 4

  • Eggplant, medium size, diced into cubes
  • 1 cup diced mushrooms
  • 1/4 cup chopped green onion
  • 2 cups shaven brussel sprouts
  • 1/2 tbsp Harissa Paste (I got mine from Trader Joes)
  • 4 tablespoons Coconut Aminos¬†
  • 8 ounces chicken breast, cooked, diced into bite size pieces

Directions:

  • Cook chicken and set aside (I seasoned mine with garlic powder, black pepper, and paprika.)
  • Combine harissa paste and coconut aminos in a small bowl, set aside.
  • Spray a medium size pan with cooking spray. On medium heat, cook diced eggplant, mushrooms, and shaven brussel sprouts until tender. Once tender, stir in cooked chicken and harissa/coconut amino mixture. Stirring to make sure everything is coated evenly.
  • Top cooked brown rice with the Eggplant and Chicken stir-fry, sprinkles of green onion, and enjoy!

Pro-tip: This stir-fry can be topped on riced cauliflower and quinoa too! The choice is yours.


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Lemon Tahini Drizzle of Dreams

Chickpea stuffed grilled eggplant with lemon tahini drizzle.

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I’ve officially finished my first jar of tahini.

From savory to sweet, I JUST CAN’T GET ENOUGH!

This middle eastern seasoned stuffed grilled eggplant was just another recipe for a tahini e-book I should probably write. ūüėČ

Ingredients:

          Grilled Eggplant:

  • 1 large eggplant, top removed, and cut into thin¬†slices
  • 1 1/2 tablespoons extra virgin olive oil

     

    Filling:

  • 1 cup cooked¬†riced cauliflower (I bought mine from Trader Joes)
  • 1 cup cooked chickpeas, drained
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons curry powder
  • 1 large handful of cilantro, roughly chopped
  • 2-3 ounces shredded chicken breast
  • Lemon Tahini Sauce:
  • 1 lemon, zest and juice
  • garlic powder to taste
  • 2 1/2 tablespoons tahini
  • 1 tablespoon¬†water

 

 

Directions:

Heat grilling pan to high heat, spray with cooking spray. Drizzle eggplant slices with 1 1/2 tablespoons extra virgin olive oil. Grill eggplant slices, turning once, about 5 minutes total. Remove from grill and set aside to let cool.

In a small bowl, mix lemon zest and juice and garlic powder. Whisk in tahini and water. You want the lemon tahini to be able to drizzle but not be too watery.

In another bowl, combine riced cauliflower, chickpeas, spices, cilantro, shredded chicken, and 1/2 of the lemon tahini sauce. Stir until combined.

Preheat oven to 400 degrees F. Lay out eggplant slices and place a heaping 2 tablespoons of filling on one end of each slice. Roll each slice up. Place in a sprayed baking dish. Repeat with remaining slices. Bake for 20 minutes. Remove from oven and drizzle remaining lemon tahini sauce on top and sprinkle with remaining herbs.

Editors note: Try not to eat all the lemon tahini while the eggplant is baking… K Bye!