"Healthy Holiday Home Recipe: LuLu's Eggplant/Millet Stuffed Peppers"

Introduction:

The fall/winter season is a time for celebration and indulgence, but that doesn't mean you have to sacrifice your health goals. In this blog post, we'll be sharing a delicious and nutritious recipe for LuLu's Eggplant/Millet Stuffed Peppers that will wow your taste buds and keep your body feeling less inflammed than your normal eggplant pepper meal. This recipe is not only packed with flavor, but it's also full of wholesome ingredients that will fuel your body with the nutrients it needs to thrive.

We've chosen millet rather than Quinoa or other grains because Millet has less lectins. Millet is generally considered "better" than quinoa when it comes to lectins because it naturally contains significantly lower levels of lectins compared to quinoa, making it a more lectin-friendly option, especially when cooked properly; while quinoa still contains lectins that require thorough rinsing, soaking, or sprouting to minimize their impact. 

We've attached a link to a list you can consult in order to be aware of inflammatory plant agents in food. Some people with cancer find it important to do a complete lectin clensae to heal the gut and better absorb nutrients.

At You Can Thrive! we found that being aware and not layer inflammatory lectin heavy foods on top of each other is key. We modified the recipe and replaced the quinoa which has a hull, and replaced it with the most healthy grain millet! Let's get cooking!

Photo credit: Chayo Mata Recipe Credit: Luana DeAngelis

Ingredients:

• Small Eggplant (or squash)

• Peppers (small or large)

• 4 Garlic cloves

• 1 Onion

• 1 Tomato

• 1/2 cup Millet

• Chopped Parsley

• 1 Cup Vegetable stock or bouillon

• 1-2 TBSP of Balsamic Vinegar

• Tumeric

• Coconut or Olive Oil

• Salt and Pepper to taste

Instructions:

1. Sautee the eggplant (or squash), onions, garlic, chopped tomato, tumeric, coconut or olive oil, salt, and pepper in a pan. Add balsamic vinegar and parsley. Cook down until you have a flavorful paste.

2. Cook quinoa separately and add it to the eggplant paste. Season to taste.

3. Stuff the peppers with the eggplant/quinoa mixture and bake in the oven at 350 degrees for 40 minutes or until soft. Serve hot.

Millet vs. Quinoa

Health Benefits:

• Eggplant is a great source of fiber, vitamins, and minerals that can help support digestion and overall health.

• Millet vs. Quinoa: While both millet and quinoa are considered nutritious grains, quinoa generally has a higher protein content, making it a complete protein source, while millet stands out with a higher fiber content and is particularly rich in certain minerals like calcium, especially in the finger millet variety; both are gluten-free and have a low glycemic index, making them suitable for managing blood sugar levels. We chose millet in this recipe due to the fact that peppers and eggplant both have seeds and can be full of plant protiens called Lectins

  .

• Peppers are rich in vitamin C and antioxidants, which can help boost your immune system and protect against disease.

Remember, when it comes to holiday cooking, it's all about balance. Enjoy the flavors of the season while nourishing your body with wholesome ingredients. Try out LuLu's Eggplant/Millet Stuffed Peppers