Bosco's Vitae Shake 

Blend togerther the following:

150ml     Coconut water
150ml     Vanilla Almond Milk
2 stalks  Kale
2 scoops  Natural Almond butter (Peanut Butter)
1/2       Apple (do not peel the skin)
1 scoop   Protein (I prefer to use Zija Prime 90)
20g       Natural Honey



Parmesan-Style Eggplant

 Serving Size  : 6                  Categories    : Vegetarian


   Amt       Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1         pound          Eggplant (1 med)
    1         tbsp           Extra Virgin Olive oil
    2         cup            Pinto Beans or Chickpeas (cooked)
    1         cup            Sliced or diced onions
    1         tbsp           Olive oil
  1/2         lb             Mushrooms -- sliced
    2         cloves         Garlic -- minced
  2-4         oz             Soft goat's milk cheese
    3         med            Zucchini
    1         tsp            Dried oregano
    2         cup            Tomato sauce
                             Bread crumbs (optional)

Peel and Slice the eggplant lengthwise into 1/2" (1/4") slabs.  Brush both sides of all pieces with olive oil.  Arrange (in 9x13" pan) on a cookie sheet. Bake at 400F for 15 min.  Set aside.

Place pinto beans or chick-peas (I used the chick peas, next time I'd mash all of them as the whole pea texture was not exactly what I had in mind) into a bowl or dish. Mash about half of them with a fork. Set aside.

In a large frying pan, sauté the onions in 1Tbsp oil until soft.  Add the mushrooms (I used 4.5 oz can, drained) and garlic.  Cook until the liquid that the mushrooms have released has evaporated.  Set aside.

Crumble the cheese, set aside. (I used shredded goat cheddar and shredded

Goat Mozzarella mix – no lactose but you can use regular cheese if preferred) Slice the zucchini

lengthwise into 1/4" slabs.  Steam for 7 min, then drain on a cotton towel. (I nuked mine for about 4 min total) Set aside.

To assemble, oil a 9x13" baking dish.  Arrange the eggplant slices in 1 layer in the bottom. Cover with the beans.  Sprinkle beans with half the oregano Then spread on the mushroom mixture, and top it with a layer of cheese. Sprinkle cheese with remaining oregano. Layer on the zucchini, then cover with tomato sauce (here I used Ragu garden with mushroom) and crumbs if used.

Bake at 350F for 45 min.  Allow to stand for 10 min before cutting into squares

and serving.

Note:  You can assemble the casserole and refrigerate until ready to bake.  Bake at 350F for 35 min.  If you omit the cheese, serve with a nut or seed dessert for added protein.