Posted in Recipes

Jackfruit Swiss Pepper Steak

Jackfruit Swiss Pepper Steak

Growing up I did eat some meat and for the most part when I would eat meat, I had such a hard time wanting to chew or swallow it, in fact I’d try and put it in my napkin to through it out.

This meal was different for me, I always enjoyed Swiss pepper steak. It is an older recipe from my childhood, whether my grandma or mom would make it I looked forward to eating this meat for once. So, when I started cooking for my family this was one that I would make for them but stopped for a while when I went to fully vegetarian.

I had tried various substations, but I never could find any that really did it for me, that is until I found jackfruit. This was the game changer! Not only does it make a great substitute for beef, but I think it gives it an even better taste.

Jackfruit is an excellent source for vitamins like B6 and C but it also helps give benefits to people with diabetes, and heart problems just to name a few. Jackfruit helps by lowering cholesterol, blood pressure, aids in maintaining eye health, chronic inflammation. ( as always check with your provider to see how this may or may not help you with your diabetes.)

The list goes on with benefits and to read studies about this amazing fruit is interesting to me, but in short if you are looking for a healthy meal and want to replace the meat in this dish, I think you’ll be surprised at how well jackfruit works and you can always use something other than white rice with it.

Jackfruit Swiss Steak:

Serves 4 , prep and cook time total is 30 minutes

2 cans of jackfruit drained and rinsed

1 15 ounce can crushed tomatoes with garlic and chilis

1 green bell pepper cut in bite sized pices

1 yellow bell pepper cut in bite sized pices

4 cloves of garlic diced

1/2 white onion diced

1 Tablespoon of olive oil

About 1 tablespoon of nutritional yeast

Salt and black or white pepper per taste

Rice cooked per package directions (I used Jasmine)

In a large deep skillet on medium to high heat add olive oil, onion, peppers and garlic. Sauté until onion is translucent and the peppers are half cooked then add can tomatoes salt, pepper and nutritional yeast stir together then add the washed and dried jackfruit. Turn to low and simmer for about 15 minutes. Then serve over cooked rice or even quinoa.

(In the traditional recipe with meat you would shake the meat in a flour mixture before cooking it but since this is jackfruit, I left that step out, but I did add the nutritional yeast in for vitamins, taste and a little thickening agent.)

Posted in Recipes

Red Lentil Chili

I have made all sorts of lentil chili. One I came up with is so close to this recipe I found on my streaming service but with one interesting twist that I never have done and that is using coco powder, I have used coco in chili sauce, but I have never just put the powder directly in the chili. This turned out great and the exact reason why I had to share.

This is vegan friendly but so good you’ll forget that part and with all the good nutrition like 19g of fiber and 16g of protein your body will thank you and is great if you are wanting to make your gut happy.

I enjoy being able to come up with my own recipes, but it is great finding healthy recipes with Beachbody, so a big shout out to them.

Red Lentil Chili

Total Time: 30 min. Prep Time: 13 min. Cooking Time: 17 min.

2 Tbsp. + 2 tsp. olive oil
1 cup / 160 g chopped onion (approx. ¾ medium)
1 cup / 150 g chopped red bell peppers
(approx. 1½ medium)
3 cloves garlic, finely chopped
3 Tbsp. chili powder
1 Tbsp. + 1½ tsp. ground cumin
2 tsp. ground smoked paprika
1 tsp. garlic powder
1½ cups / 285 g cooked red lentils
1½ cups / 255 g cooked unsalted kidney beans,
drained, rinsed
1 cup / 250 g all-natural tomato puree
1 cup / 240 ml water
1 Tbsp. unsweetened cocoa powder
1 Tbsp. pure maple syrup
¾ tsp. sea salt (or Himalayan salt)

  1. Heat oil in a medium pot over medium heat.
  2. Add onion, bell peppers, and garlic; cook, stirring occasionally, for 5 to 7 minutes, or until onion is translucent and bell
    peppers soften.
  3. Add chili powder, cumin, paprika, and garlic powder; cook, stirring continuously, for 30 seconds.
  4. Add lentils, beans, tomato puree, water, cocoa powder, maple syrup, and salt; stir to combine. Bring to a gentle boil;
    reduce heat to medium-low. Gently boil, stirring frequently, for 10 minutes. Enjoy!
    Nutritional Information (per serving):
    Calories: 347 Cholesterol: 0 mg (Fixate Recipes by Beachbody)
Posted in Recipes

Eggplant Parmesan

IMG_3496 (1)

I just love eggplant it was not love at first sight so to speak. Growing up I was the one that would be the last at the table because I had an appetite of a football team, so to me eggplant was just something to fill my stomach, I did not appreciate how great it was until I got older. It was a taste that grew on me.

I enjoy eggplant parmesan made ” the correct way” but I try not to eat or make fried foods too often, so I bake the eggplant instead of frying it. I also have a love affair with cheese so I add a few different ones yes, I know counterproductive with trying to be healthy and not eating fried foods but what can I say, I love cheese.

Depending on your family size you might need to make more or less. I make it just for me and love warmups, so it’s all up to you.

To draw the moisture out of the eggplant and some say the bitterness. Cut up the eggplant put on a cookie sheet or large platter sprinkle with salt on both sides. Let set for about 30 minutes rinse and pat dry. I have done this and left this step out, to me it’s not a noticeable difference.


Marinara sauce (I make mine but any from the store you like works great)

1-2 cups breadcrumbs

1/4 cups nutritional yeast flakes

1 egg

Parmesan, mozzarella and feta cheese

Pre heat oven to 450

Cut and if you like peal eggplant set aside. Add breadcrumbs and nutritional yeast flakes to a bowl.  In a different bowl add egg and a tablespoon of water together and mix well.

Now dip the eggplant in the egg mixture then roll in the breadcrumb mix, place on cookie sheet. Continue this until all eggplant is covered and on the cookie sheet.

Cook for about 30 minutes at 450 turning the eggplant half way.

In a casserole dish put in marinara sauce just enough to cover the bottom. Place backed eggplant on top of sauce add cheese then eggplant. cover with marinara sauce sprinkle with more cheese. Bake on a lower temperature at 350 for about 30 more minutes. When it is bubbling and the cheese is slightly brown you know it is done. Take out let cool, then enjoy.