#plantPOWER Eggplant Socca Lasagna

Hi all, last night on facebook I posted about my proud teacher moment I had yesterday!

So I apologize if you’ve already read this but about 1 week ago
I talked to my students about "Mirrorless Monday"
and the importance of looking in the mirror &
seeing what you're proud of & not to let the mirror judge you!

I gave them some examples of how when I look in the mirror I try
and say positive things instead of seeing things I want to change.

Today, 2 of my 10th grade girls came into my office & said...
"Ms. Arena - I had a Mirrorless Monday moment today.
Before coming to school, I looked in the mirror
& instantly saw how I didn't like how my shirt was fitting...
then I thought to myself- no, don't be negative.
So I looked in the mirror & really liked how my hair looked today!"

Then her friend that was standing with her chimed in and said...

"I also had a moment Ms. A!
I bought some new pretty eye shadow that I wanted to try
so I put some on this morning and looked in the mirror
and really liked how it looked -
I even walked out to the kitchen and my mom complimented how nice it looked!"

I wouldn't trade anything for moments like this!

If you have a #Mirrorlessmonday moment, let me know!
I’d love to feature it just like I did with my bittie
who is running a half marathon this Sunday!
She’s super FitFluential.

Now onto some #plantPOWER EATS!

Posted this picture on Instagram last night to get some opinions on which recipe to post!
I’ve been a cooking machine, duh, and have a bunch of #plantPOWER recipes to share.

I will be sharing all of them but I think most of you
were curious as to what number 2 was!
So, I figured I’d put your minds at ease for the weekend & fill you in!

I’m always inspired by my favorite twins with their Socca’s!
Socca is basically like a flatbread but more moist
(sorry for those that hate that word)
made from CHICKPEA FLOUR! – aka LOADED with protein!!

Eggplant Socca Lasagna
Serves 4-6

Socca Crust
2 cups of Garbonzo Bean Flour
2 & 1/2 cups warm water
2 TB Olive Oil
1 TB Oregano
1 TB Basil
1/2 TB Minced Garlic
Sprinkle of Sea Salt & Pepper

Sautéed Eggplant
1 peeled Eggplant
2 TB Coconut oil
1 small White Onion
1 tsp garlic

1) Combine the ingredients with a whisk

2) Let the batter sit in the fridge for about 30 min or so.
or make the night before

*I personally get a little bloated from chickpeas;
but hummus doesn’t hurt the stomach.
After eating this I got a little bloated so I did my research
and found that if you make the batter the night before,
it can help “soak” the chickpea flour & make it easier to digest!
So I plan on trying this again to see if it helps!

3) While batter is setting make your Sautéed Eggplant

4) Add coconut oil, onions, & garlic to the pan to caramelize for a few minutes.

5) Peel your Eggplant & chop in any shape you’d like!

6) Add eggplant strips to the pan & sauté until lightly browned!
(about 10 minutes at medium heat)

7) Take your 13 x 9 pan & smear on your 1 TB coconut oil.
Put the pan (without the batter) into the
450 degree oven to heat the pan & oil for about 3 minutes.

9) Carefully remove your baking pan & pour in your batter.

10) Bake at 450 for about 25-35 minutes
*until golden brown

11) Let cool for a few minutes & cut into 8 squares.
(2 squares per person)

12) Layer the SOCCA with your eggplant sticks,
all natural pizza or pasta sauce,
& some Kale Hemp Pesto
(it’s safe to say I’m obsessed with this stuff, thanks to Felicia)

chickpea flour is SO thick & stays moist.
Yup, used that word again.
#sorryimnotsorry

It may be a little “bland” if you don’t add the sea salt into the batter.
I actually think I could've added in a few more shakes of sea salt.

Served with some peppers &
roasted asparagus
Sprayed with coconut oil spray,
baked at 350 for about 12 minutes

And chickpea flour is packed with #plantPOWER protein
along with the protein in the hemp seed pesto!

No protein shortage with this stack!

You can find some of the ingredients at http://iherb.com
with my coupon code XUG228 you can get a discount on your first order!

ENJOY!!

ps, got something in the mail today that I cannot wait to share with you!
Another challenge, perhaps??

Keep an eye out for that surprise!

Have you ever tried making socca?

What’s your favorite way to use chickpea flour?

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