Testimony of the Day

“OK…I realize this might be a little premature but here goes…I laughed yesterday! That is one thing that I noticed and really missed…I never laughed! So sad! I don’t even have all my supplements yet…still waiting on one. Sleep seems some better…about to try two patches. So…I’m pleased with the changes I’m seeing! Thank you! Kaye”

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Smoked Chicken and Eggplant French Fries

BENEFITS OF SMOKED MEATS:
1. Awesome flavor! I never liked chicken before my husband purchased a smoker…it was always too dry, but now I LOVE IT!

2. Unlike a grill, no gas is used

3. Unlike a grill, the meat doesn’t get chard, found to increase cancer risk. The problem with grilling any kind of protein – red meat, poultry, fish – is that the process causes formation of two cancer-causing agents: HCAs, or heterocyclic amines, and PAHs, polycyclic aromatic hydrocarbons, said Karen Collins, nutrition adviser to the American Institute for Cancer Research. Laboratory data show these substances trigger the cancer process, and while data in humans are limited, there is suggestive evidence that they can also trigger cancer in people.

4. Very economical… all you need is fire!

5. Meat is preserved without the need for refrigeration. We’ve only recently discovered that wood smoke contains compounds such as phenols that inhibit the growth of microbes that cause food to spoil. Also, the salt, which is used to cure or brine the produce prior to smoking, draws the water out of the cells of the bacteria and kills them.

6. No additives used! The trend in eating is towards high-quality, ‘slow food’, with local, natural ingredients free from chemical additives.

There are different methods for smoking meats that come from different types of animals. The breast of a turkey is quite a bit different from the pork ham. Many of the commercial or home smokers will come with instructions as well. Local resources such as a health-food store or co-op may also have information about people willing to teach techniques used in smoked meat preservation. Learning to smoking meats can benefit your family or lifestyle and is a worthy endeavour. The benefits can be quite positive. Not only can meat be preserved, but the consumer then has control over what kind of additives go into the food they will consume. This is very much an organic type philosophy and as such brings with it a lot of the organic benefits to health and food consumption.

We have experimented with smoking, poultry, meat, sausages, fish, cheese, eggplant but can also include smoked eggs, other vegetables and nuts. The smoked eggplant was SUPER good!

 Click HERE to find the smoker I love on sale for $75 off!

Eggplant French Fries

SMOKED CHICKEN and EGGPLANT FRIES!

I’m not a fan of chicken; it is often too dry for my liking. BUT we just got a smoker and OH MY! Smoked chicken is SO good! The flavor is unbeatable! Click HERE to find the one I use.

Smoking meats is one of the most natural (Paleo) ways to prepare meats. Happy Eating!

Click HERE to find Eggplant Fries recipe.

Eggplant French Fries

45 Comments

  • Kristina says:

    I just made Peanut butter encrusted root veggies tonIGHT! I didnt think to use eggplant…thanks for the idea~

  • Penne says:

    The fries are so yummy. The fries satisfied my “comfort” food craving.

  • Jenni says:

    Looks great Maria! What could one use in place of eggs?

  • These were really good! Should’nt worry about the seeds right? Wish I had more seasoning to put on them and maybe can freeze them somehow?

  • Could’nt believe how fry like they were and like in a freezer bag after cooking then just have to reheat? I would love a list of foods we can make ahead of time and how to freeze them and that since many days I’m not in the cooking mood so that way a motivated day I can make a bunch in advance 🙂

  • Liz says:

    Maria, do you salt and drain the eggplant for this recipe before coating and baking?

  • Anonymous says:

    Wow, I just tried the fries. I’ve never eaten anything Low Carb which comes so close to the original and tastes so good at the same time. I can’t get over how awesome your eggplant recipes are =)

    • Thanks! It is amazing what you can do with an eggplant! 🙂

    • Matthias says:

      Absolutely:)

      I’m from Germany and I was looking through your recipes and was wondering what was an “eggplant”, because you used it everywhere. When I looked it up I was seriously like “THAT” is in there? WOW 😮

  • France says:

    Oh Yum! I used this method to make eggplant slices, in the pan with coconut oil! YUM! DH was very impressed too (kept saying it tastes like walnuts!)… he said it was one of the best dishes I’d come up with lately. I wish my “bread” pudding had turned out as well though 🙁 will have to attempt that one again. Funny thing is I salted the eggplants before coating them and I had no problems eating them, but the ones in the pudding, weren’t salted to get rid of the bitterness, and they made the roof of my mouth itch. Very weird.

  • Pam says:

    I’m surprised that the eggplant gets cooked enough in 15 mins. It seems that with any eggplant recipe I’ve made, cooking the eggplant until completely soft is important in order for it to not to taste bitter and “green.” Are these fries soft inside?

  • Anonymous says:

    On your blog the carbs are 5 but in your cookbook it says 13. Which is right

  • Anonymous says:

    The childrens cookbook

  • sublimebetty says:

    I’ve never eaten eggplant before, but I bought one today to try your fries. OMG, they were delicious! I have 2 boys (4yrs and 2yrs) I’ve tried zucchini, green bean, sweet potato, and carrot fries, they didn’t like any of them. They loved these! I 1/4 the recipe since I wasn’t sure if we’d like them. I wish I would have made more. but I think I’ll make the refried beans tomorrow with the leftover eggplant. I’m excited about it! Thank you for all of these wonderful recipes! I just ordered 2 of your books and some Jay Robb. THANK YOU!!!!

  • Megan Napier says:

    These are delicious!!!

  • […] Serve with fresh lemon wedges and Eggplant Fries HERE. […]

  • Sally says:

    Just a suggestion about the catsup…mix it in with mayonnaise to make official Arctic Circle fry sauce and cut the carbs.

  • linda says:

    Hi Maria,

    I’m fairly new to your blog and have been enjoying it immensely – and passing it along to friends that might be willing to begin learning about nutrition.

    The reason I’m posting this is to follow up on your comment about dry chicken breast and to suggest that you acquire a Sous Vide water oven for your family. I’ve been using a mini for over a year and can attest that you will never be able to make better chicken, meat, etc. than using this method. It’s also probably one of the safest and healthiest ways to prepare food.

    At present I have cooked and frozen flats of chicken breasts, chicken thighs, pork tenderloin and bacon wrapped sirloin. You can prepare many servings at the same time, and refrigerate or freeze them until you want to prepare a meal. Believe me when I say, a brined chicken breast cooked this way is the most tender protein you’ll find!

  • linda says:

    Hi Maria,

    Further to my previous post – one of the major great things about cooking Sous Vide is that you can easily cook all the toughest cuts of meat. I believe you mentioned buying a whole or half cow – and this would be the best way to get wonderful meals from every cut. I’m not a salesperson – simply an avid fan and user of this appliance.

  • Becky Dunlap says:

    I made these for the 2nd time today. they are absolutely delicious!!! Love them!! Thanks for the awesome recipe. :O)

  • Fran says:

    My husband is prediabetic so I need to cook everything low carb . I would love to have your low carb cookbook and any suggestions would be very much appreciated . Thanks

  • Brenda McNeil says:

    We smoked a whole chicken standing on a rack today and it was so moist, I first thought it wasn’t done. Delicious! Next time we’ll do two at a time! Also did some homemade brats. Yum Yum! What type rub do you use?

  • Mary Jo says:

    Hi Maria,
    I tried to make the fries and I used up most of the egg and the almond mixture was all lumped together after about 1/2 of the first egg plant Tried a second set of mixtures and again used up a lot of the egg and about 1/2 of the almond mixture and now only 1/2 of one egg plant cooked.

    What am I doing wrong? do you just sprinkle the almond mixture on top??
    Thanks! Excited to try the ones that get done.

  • Marah says:

    Ooo, these look divine. Can I substitute coconut flour for almond flour in this recipe?

  • Sue says:

    I can’t seem to keep the flour mixture from clumping after the first set of “fries”! Help!

    • cemmerich says:

      Another option is to dip in the egg wash and then lay out on a pan. Then dust them with the flour mixture on all sides. 🙂

  • DaWanda says:

    This is one of my favorite ways to use eggplant. We grew quite a few last year. I sliced and baked all of them. This is much better than eggplant Parmesan! Less calories also! Thanks for the recipes and encouragement! I am a full blown insulin pump using female. Since I started on the insulin I have gained constantly and stay hungry! This is a great way to quench the carb cravings!

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