I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
It is a GORGEOUS day here in Philly today. A perfect 70 degrees, no wind, and not a cloud in sight. What is it about weather like that that gives life an entirely new, hopeful perspective. I smile more, laugh more, there's a bounce in my step, you get something back that you don't even realize you've missed. It's pretty great.
And while I would never think of a Sloppy Joe and a summer food, it is easily transformed into one when it's packed full of garden vegetables like bell peppers, zucchini and eggplant. My kids, who were mostly resistant to all the clean eating we were doing, happy gobbled this up, which was a win for all of us.
Ratatouille Sloppy Joes Best of Clean Eating 2
1 teaspoon olive oil 1 lb extra lean ground beef or bison (I actually used ground turkey) 3 cloves garlic, minced 1 medium onion, diced 2 teaspoons chile powder 3/4 teaspoons mustard powder 1/8 teaspoon cayenne 1 sweet bell pepper, diced 1 medium zucchini, diced 1 small eggplant, diced 1 1/2 cups preferred marinara (I choose one with low sugar content) 1 tablespoon Sucanat or raw honey (I omitted) sea salt with fresh ground pepper to taste 8 thin whole grain sandwhich buns, toasted
Heat a large nonstick saute pan on medium-high. Add oil, beef, garlic and onion and cook for 5-8 minutes, breaking up meat with a spoon while cooking, until no liquid remains and beef is browned. Add chile powder, mustard and cayenne, stir well and continue to cook for 1 more minute. Pour beef mixture into a bowl and set aside.
Return pan to heat and add bell pepper, zucchini and eggplant, stir and saute for 3-4 minutes. Add beef mixture back to pan, stir well and reduce heat to medium. Cook for an additional 10-12 minutes, stirring often, or until all vegetables are tender adn cooked throughout.
Add marinara sauce, 2 tablespoons water and honey to pan, stirring until meat and vegetables are coated. Cook until sauce is hot an dbubbling. Season with salt and pepper. To serve, sandwich 3/4 cup beef mixture between each bun.
Per Serving: 232 cal, 5g fat, 30g carbs, 5g fiber, 10g sugar, 18g protein