Delicious and Healthy Eggplant Rollatini: A Low Carb Twist on an Italian Classic

Get ready for an Italian classic with a low-carb twist! Tender eggplant slices, filled with a creamy, cheesy mixture, rolled, and baked to perfection in a rich tomato sauce. No breading, no frying—just pure, wholesome flavors. Perfect for family dinners or when you're craving something comforting yet healthy. Who says Italian food can't be low-carb? This dish proves otherwise! Traditional and naturally low-carb, eggplant rollatini is a delightful reminder that delicious Italian cuisine doesn't need pasta or breading. Buon appetito!

Eggplant Rollatini

Prep: Thinly Slice Eggplant

Prep: Fill Eggplant Slices with Ricotta Filling, And Roll

Prep: 9-inch Baking Dish

Prep: Fill Baking Dish with Eggplant, Top with Sauce & Grated Cheese

Eggplant Rollatini

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Delicious and Healthy Eggplant Rollatini Serves: 8

Ingredients: 2 large eggplants

1 cup whole-milk Belgioioso ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon salt

1/2 teaspoon black pepper

2 tablespoon fresh chopped parsley (or 1 tablespoon dried)

1 tablespoon fresh chopped basil (or 1 teaspoon dried)

2 1/2 cups tomato sauce (homemade or store bought)

3/4 cup mozzarella cheese, divided

1 to 2 tablespoon extra virgin olive oil

Directions:

1. Preheat your oven to 400°F.

2. Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides with salt and let them sweat on paper towels for about 10 minutes. Pat dry.

3. Lightly oil a baking pan, lay out the eggplant slices, and bake for 5-10 minutes until softened. Let cool.

4. Mix the ricotta, 1/4 cup mozzarella, Parmesan cheese, egg, basil, parsley, salt, and pepper in a bowl to make the filling.

5. Spread a layer of tomato sauce in a baking dish. Place a spoonful of filling on each eggplant slice, roll each of them up, and arrange in the baking dish.

6. Top with remaining sauce, and sprinkle with 1/2 cup mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.

Enjoy this comforting, carb-conscious meal that's sure to be a hit!

Mini Sourdough Apple Pies - Sugar-Free and Traditional Versions

There’s something undeniably cozy about the aroma of warm apple pie baking in the oven. These mini apple pies bring all the classic charm of this beloved dessert but in an adorable, individual-sized form. Whether you prefer a sugar-free version or a traditional recipe, these little delights are sure to please every palate.

The sugar-free variation lets the natural sweetness of the apples shine through, complemented by warming spices like cinnamon and nutmeg. It’s perfect for those who want to enjoy a treat without added sugar, using wholesome ingredients to keep it light. For a more classic indulgence, the regular recipe features a touch of sugar or your favorite sweetener for a timeless flavor.

The twist? A sourdough crust! This tangy, flaky dough adds depth to the pies, pairing beautifully with the apple filling. Whether you're serving these at a holiday gathering or enjoying them as an afternoon snack, they’re guaranteed to disappear in no time.

Check out both versions of the recipe below and discover your perfect mini apple pie!

Mini Sourdough Applie Pies

Roll out the chilled dough. Cut out 12 circles for the pie bases. Place in muffins cups, and fill with apple pie filling.

Cut 12 smaller circles or decorative shapes for the tops

Crimp pie crusts, brush with egg wash

Slit tops of each mini pie

Bake at 350 degrees for 25-30 minutes

Mini Sourdough Apple Pies

Mini Sourdough Apple Pies

Makes: 12 mini pies

Ingredients (Sugar-Free Version): 1 recipe for Extra Flaky Sourdough Pie Crusts

3 cups chopped apples

¼ cup monkfruit sweetener

1 teaspoon xantham gum 1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Ingredients (Traditional Version):

1 recipe for Extra Flaky Sourdough Pie Crusts

3 cups chopped apples

¼ cup sugar

1 tablespoons fresh lemon juice

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Directions: Make Apple Pie Filling:

1. In a large mixing bowl, mix together the chopped apples, monkfruit, xantham gum (flour for traditional version), ground cinnamon, lemon juice, and ground nutmeg until fully combined.

Assemble Mini Pies:

1. Preheat the oven to 350°F. Lightly grease a 12-cavity muffin tin or line with paper liners.

2. Roll out the chilled dough on a floured surface to about ⅛ inch thick. Cut out 12 circles (about 4-4.5 inches in diameter) for the pie bases and 12 smaller circles or decorative shapes for the tops.

3. Gently press the larger circles into the muffin cups, ensuring they cover the sides. Fill each cup with apple filling.

4. Place the smaller dough pieces over the filling, crimping or pressing the edges to seal. Cut small slits in the top crust for venting.

5. Brush the tops with beaten egg and sprinkle lightly with sweetener (sugar for traditional version) and a cinnamon (optional).

6. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Enjoy!

A Sweet Star On The Thanksgiving Table: Sweet Squash Casserole with a Nutty Twist

When you’re preparing a Thanksgiving spread, there’s always that one dish that steals the spotlight. For me, it’s this healthy sweet squash casserole—a decadent yet wholesome addition to the table. It’s sweet, creamy, and topped with a luscious brown pecan streusel. This side dish isn’t just a recipe; it’s an event, blending comforting flavors with a touch of flair.

I’ve given the traditional butternut squash casserole a fun, creative twist by incorporating peanut butter squash. Yes, peanut butter squash is a real thing! Its subtle nutty flavor beautifully complements the natural sweetness of butternut squash, creating a harmonious medley of textures and tastes. Why You’ll Love This Dish

• Decadent Yet Healthy: The squash base is rich and creamy but doesn’t weigh you down, making it perfect for indulgent occasions without the guilt.

• Nutty and Sweet: The addition of peanut butter squash brings a unique flavor dimension, while the pecan streusel topping adds just the right amount of crunch.

• Make-Ahead Friendly: Hosting a big dinner? This casserole is easy to prepare in advance, so you can focus on other dishes on the big day.

What’s in the Dish?

• The Base: Sweet, Moist, and Creamy Squash

• Butternut squash: The classic Thanksgiving staple, roasted for extra flavor.

• Peanut butter squash: A nutty twist that adds depth.

• The Topping: Sweet Brown Pecan Streusel

• Pecans: Toasted and chopped for crunch.

• Alternative brown sweetener: To keep it healthier without sacrificing sweetness.

Sweet Squash Casserole with Pecan Topping

Sweet Squash Filling:

4 Tbsp butter melted

2 lbs. peeled and cubed butternut squash

1 lb. peeled and cubed peanut butter squash

½ cup half and half

¼ cup brown sweetener

1 tsp vanilla extract

½ tsp kosher salt

2 eggs

Pecan Topping:

½ cup Grain Free Planet Multi-Use Baking Mix (or almond flour)

½ cup brown sweetener

4 Tbsp butter melted

¼ tsp salt

¾ cup chopped pecans Directions:

1. Preheat your oven to 350°F and lightly grease a 2-quart baking dish with cooking spray.

2. In a large pot of salted water, combine the butternut squash and peanut butter squash. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until the squash is fork-tender, about 15 to 20 minutes. Drain thoroughly and allow to cool.

3. Mash the cooled squash in a large bowl using a potato masher until smooth.

4. In a separate large bowl, whisk together the melted butter, brown sweetener, vanilla extract, salt, and eggs. Add the mashed squash and mix until fully combined. Transfer the mixture to the prepared baking dish, spreading it evenly.

5. To make the topping: In a medium bowl, mix the multi-use bakery mix, brown sweetener, melted butter, and salt until the mixture is moist and forms clumps. Fold in the pecans.

6. Sprinkle the pecan topping evenly over the squash mixture.

7. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes, or until the topping is golden brown.

8. Let cool slightly before serving. Enjoy!
   

Nutritional Information: Calories: ~170 Total Fat: ~14g Total Carbohydrates: ~9g Dietary Fiber: ~2g Sugars: ~2g (naturally occurring from squash) Protein: ~3g Net Carbs: ~7g