This ended a 10 year feud with my husband who claimed, "I hate eggplant". I called him out because I've never seen him try it to begin with! I'm gluten free, so used cornmeal with Italian seasoning to dredge the eggplant, baked 10 minutes each side, followed recipe exactly other than that. Incredibly delicious! My doubting husband ate THREE helpings and my picky teen ate hers as well. I felt so healthy giving us a vegetarian dinner option. This is a great, affordable meal. Thank you!

Reviewed On: Apr. 28, 2013

I'm gluten free and when I get a sweet-tooth, it's the worst!This cookie recipe will be a keeper, thank you for sharing. After reading some reviews, I added a bit of baking soda and vanilla. They didn't spread at all, but made a moist cookie! Coconut flour cookies are like eating sawdust. I also used Splenda to save on some calories. Next time I'll add coconut - I didn't have any on hand today. Oh, and I baked on Silpat and parchment paper and they slid off very easily. It will be hard to keep these away from my husband and daughter who eat regular baked goods till the cows come home - hand's off, these are mine!

Reviewed On: Apr. 28, 2013

I just finished making this soup exactly as written using crunchy pb because that's what I had on hand, homemade chicken stock, and it's fabulous! I might even add a little more peanut butter next time. We love mid-eastern and indian food, and this will definitely go into my regular rotation. It makes a huge amount, so I'll probably freeze half in single portions to take to work for lunch. Thanks for a great way to get more veggies in our diet while tasting decadent!

Reviewed On: Apr. 20, 2013