Tag Archives: cashews

Turkey Eggplant Lasagna (Gluten Free, Dairy Free)

Turkey Eggplant LasagnaWhat an amazing weekend I just had! I got back on Sunday from Portland, after attending the 3-day Nutritional Therapy Association Conference, where I learned SO much about nutrition, business, and much more from prominent figures in the holistic health industry. It was so good to connect with like-minded people and seeing my classmates who graduated as NTPs with me. Although it was such a great experience, it was also super tiring attending talks and workshops all day long. I didn’t really get to see much of Portland which I’m pretty sad about, but that just means I gotta go back to get the full experience I missed!

The day after I got back, C left to go to NYC for work, so we haven’t been seeing much of each other in the past week. However, one good thing that comes out of that is I get to cook all the things that he hates and I love. Like eggplants! 

Turkey Eggplant Lasagna

Turkey Eggplant Lasagna

Turkey Eggplant LasagnaAs someone who can’t eat gluten and dairy, the one thing I miss is ALL THE LASAGNA. That cheesy gooey yumminess has been what I’ve been craving recently. Of course, when cravings hit, I must feed it… but in a healthy way! Using cashews for cheese and eggplants to create layers actually worked out surprisingly well to imitate the flavors of real lasagna, and I enjoyed this dish a bit too much. Since I don’t usually cook with eggplants at home because C’s not a fan, it was like I was making up for lost times and just kept eating and eating this stuff. Like, it was hard to breathe after (I’m so embarrassing). No regrets though, it was so good and totally worth it!

Turkey Eggplant Lasagna

Turkey Eggplant Lasagna

Turkey Eggplant Lasagna
Turkey Eggplant Lasagna
Prep time
Cook time
Total time
Cashew cheese
  • 1 cup raw cashews, soaked for at least 2 hours
  • 2 tbsp water
  • ¼ cup nutritional yeast
  • 2 cloves garlic
  • 1 tsp apple cider vinegar
  • ½ tsp sea salt
Eggplant lasagna
  • 2 eggplants, cut lengthwise into ¼ inch thick slices
  • 1 tbsp avocado oil
  • 1 tbsp ghee
  • 1 lb ground turkey
  • 2 garlic cloves, minced
  • 1.5 cups sugar-free marinara sauce
  • ⅓ cup packed fresh basil leaves, torn into small pieces.
  • Sea salt, to taste
Cashew cheese
  1. Drain the soaked cashews and place in the food processor.
  2. Add the rest of the ingredients and blend until thick and creamy.
Eggplant lasagna
  1. Heat up the broiler.
  2. Brush both sides of the eggplant slices with avocado oil and sprinkle with sea salt.
  3. Place eggplant slices on a broil safe baking sheet and broil for 8 minutes, flipping them half way through.
  4. Take out the eggplants and lower the oven to 350 degrees F.
  5. Heat ghee in a a saucepan over medium high heat.
  6. Add ground turkey, garlic, and salt in the saucepan, stirring until the turkey is browned.
  7. Add marinara sauce into the saucepan, lower the heat, and let it simmer for 10 minutes.
  8. Remove from heat and stir in basil leaves.
  9. Spread out ¼ of the turkey marinara sauce evenly at the bottom of a 8x8 baking dish.
  10. Take ⅓ of the eggplant slices and add a layer on top of the sauce, having the edges overlap.
  11. Spread ⅓ of the cashew cheese on top of the eggplants.
  12. Repeat these layers 2 more times, then top with remaining turkey marinara sauce.
  13. Bake for 30 minutes until the lasagna is bubbling.
  14. Let it cool for 10 minutes before serving.

Paleo Gluten Free Whole30 Turkey Eggplant Lasagna

Spiced Maple Rosemary Mixed Nuts

Spiced Maple Rosemary Mixed NutsHope everyone had a wonderful holiday! I really enjoyed mine staycation-ing and traveling to rest and relax in Sonoma County for a few days. It’s been a busy but fun week with my family here to celebrate Christmas, and that usually means I spend a lot of time in the kitchen cooking and baking meals for them. I don’t mind, but it can be a lot of work and time, so I usually turn to easy recipes that require minimal effort. So when they requested a salty snack to go with their adult beverages, I whipped up this addictive recipe in a flash with whatever I had in the kitchen. 

Spiced Maple Rosemary Mixed Nuts 

Spiced Maple Rosemary Mixed Nuts

I’m not a huge fan of rosemary because it can taste a bit medicine-y if used too much in a dish, but the flavor complemented really well with the maple syrup and cayenne pepper. If you don’t mind the taste, I suggest you use more. Just a sprinkle of the herb was plenty enough for me. You won’t be able to stop on a few bites of this salty, spicy, sweet goodness. We gobbled this up within a few hours.

What’s everyone up to for the New Year? I’m honestly not into big celebrations on New Year’s eve and usually end up partying it up in my sweatpants on my couch (which is like, the best kind of partying). But who knows. Last minute plans can change and maybe I’ll force myself into something sparkly… probably not.

OOO, and I’m getting ready for some big changes in the New Year with the website, so stay tuned for some new and exciting news coming up!

Have a Happy New Year, all, and see in you in 2016!!

Spiced Maple Rosemary Mixed NutsSpiced Maple Rosemary Mixed NutsSpiced Maple Rosemary Mixed Nuts

Spiced Maple Rosemary Mixed Nuts
Prep time
Cook time
Total time
  • ½ lb raw cashews
  • ½ lb raw walnuts
  • 1 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tbsp + 1 tsp fresh rosemary, chopped, plus more to taste
  • ½ tsp cayenne pepper
  • 1 tsp sea salt, plus more to taste
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together cashews, walnuts, and melted coconut oil.
  3. Add the rest of the ingredients and mix well.
  4. Pour out the nuts onto a baking sheet and spread out evenly.
  5. Bake for 15-18 minutes until the nuts are golden and crisp.
  6. If needed, sprinkle with more salt and fresh rosemary while still warm.

Spiced Maple Rosemary Mixed Nuts Paleo Gluten Free Vegan Whole30

Paleo Pumpkin Hummus

casual veggie cookbookIt’s here! It’s here! Today is the launch of The Casual Veggie, a blogger collaboration cookbook that I contributed to. I’m so excited to present this beautiful cookbook to you because I’ve had a sneak peek of it, and the recipes in it are so creative and incredible.  I love that it’s not a diet-specific book, rather, it’s a way to encourage the readers to eat more vegetables and to celebrate the seasonality and the variety of vegetables.

The Casual Veggie not only shows the steps on how to prepare and cook each vegetable, it also tells you what to look for in the market and how to store the veggie properly so it stays fresh and lasts longer. It’s a wonderful resource for those who want to eat healthier but aren’t sure where to start, as well as for those of us who can’t figure out what the heck to do with that eggplant sitting in the fridge. Here is a summary of what you can expect to find:

29 Veggies

  • A photo of the veggie growing in the field
  • Summary of how the veggie is grown
  • What to look for at the market
  • How to store the veggie
  • How to prep the veggie
  • 4-8 recipes featuring the veggie

48 bloggers

  • The book is filled with perspectives from many different kinds of food bloggers.
  • The food bloggers bio will let you know their cooking style (gluten free, paleo, vegetarian, etc.)

166 recipes

  • This is a cookbook for people who want to eat home cooked meals, using real food, with a focus on plants.
  • There is a range of recipe styles, including meat dishes, meatless, gluten free, breakfast, lunch, dinner, desserts, and snacks.
  • This isn’t just a cookbook.  It’s a tool to help you live and eat healthier

Now that you are dying to get your hands on one of these beauties, click below to get your copy today!

the casual veggie

Paleo Pumpkin Hummus Recipe

And, of course, how can I not celebrate this day without sharing a recipe featuring one of my favorite fall vegetables? As part of the virtual book launch party, I want to share my paleo pumpkin hummus recipe which is guaranteed to please all pumpkin lovers.

paleo pumpkin hummuspaleo pumpkin hummusThis paleo pumpkin hummus is the perfect appetizer to bring to a Fall potluck. Made with cashews instead of chickpeas, it’s a delicious and healthy snack whether you are grain-free or not. You can’t even tell the difference in the taste or texture!

paleo pumpkin hummuspaleo pumpkin hummus

Find more pumpkin and other delicious vegetable recipes in The Casual Veggie!

Also, check out what Fall drink and appetizer recipes other contributing bloggers are sharing to celebrate the launch of the cookbook!:

A Tasty Mess, Pumpkin Madelbrodt

Cooking Up Clean, Pumpkin Apple Wontons

Family for Health, Bacon Wrapped Brussels Sprouts

Fitful Focus, Pumpkin Kale Smoothie

Hola Jalapeno, Guacamole Deviled Eggs

Parsley and Pumpkins, Butternut Squash and Saurkraut Pizza with Fizzy Pumpkin Punch

Pumpkins and Peanutbutter, Simple Spaghettie Squash Cakes

Real Simple Good, Pesto Stuffed Mushrooms 

The Weekly Menu, Sweet Potato Casserole Muffins  

Toaster Oven Love, Veggie Pita Pizza Bites 

Vermilion Roots, Lemongrass Ginger Barley Tea 

Where is my Spoon? Roasted Beetroot with Crisp Chickpeas 

Will Cook For Friends, Sparkling Pear Ginger Cocktail 

**This post may contain affiliate links. Thank you for supporting Primal Health with Jean.**

Paleo Pumpkin Hummus
Prep time
Cook time
Total time
  • ½ cup raw cashews
  • ½ cup pumpkin puree
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp cumin
  • ⅛ tsp cayenne
  • ½ tsp pumpkin pie spice
  • 1 garlic clove
  1. Soak raw cashews in water for 2 or more hours.
  2. Drain and wash the cashews.
  3. Place cashews and pumpkin into a food processor and process until smooth.
  4. Add the rest of the ingredients then process until smooth.
  5. Drizzle a little bit of olive oil on top before serving.
  6. Use it as a dip for carrots, celeries, bell peppers, crackers, and more. Or just shove spoonfuls of it in your mouth.. whatever's your style, no judgement!

Paleo Gluten Free Vegan Pumpkin Hummus