I created a polenta pizza topped with sautéed sweet potatoes and mixed veggies. It’s a unique twist on an Italian classic, using flavors that won’t really remind you of pizza at all, but it will feign the pizza experience. It is absolutely delicious and can be enjoyed for breakfast, lunch or dinner. Make sure you [...]
Tag Archives: zucchini
I love jasmine rice because of its deep taste and its dark color. It’s fun to work with, and I decided to pair it with grated beets for an even darker-colored dish with an earthier flavor. It’s super delicious, filling and great for digestion! Raw beet is much more easy to eat when its shredded [...]
This salad skips the leaves and is made up of add-ins, but not the “guilty” kind. It combines zucchini, carrot and cabbage with sun-dried tomatoes, feta cheese and olives to create a simple and healthy salad that doesn’t need the leaves to keep you slim and full. Enjoy!
This soup bears all the Middle Eastern flavors I love in the spices and chickpeas, and reminds me of some classics, such as falafel and hummus. It has a deep, smoky flavor that fills you up and takes your senses to all the right places.
I’ve made raw zucchini before – almost 2 years ago. My photography/presentation skills were lackluster to say the least. Today’s recipe isn’t a far departure from the original concept, it just has a few tweaks here and there to complement my pantry and the season. This time, the sauce is tahini based and brings richness [...]
Sounds…interesting, to say the least. But prepared to be surprised! Using zucchini in this recipe is just why these muffins are so moist and tender. They have almost a bread pudding like consistency. These zucchini banana muffins are dairy, egg, and milk free. You can enjoy these for breakfast or dessert – or whenever you [...]
As my latest contribution to EcoSalon.com, I created an alternative to fast-food French fries. These spicy zucchini fries are baked to cut fat grams and are without the potato to avoid a carb overload. While zucchini fries aren’t as firm as traditional fries, they hold their own quite well and taste wonderful when baked with [...]
My latest creation is none other than a zucchini roll. It’s another creative and fun way to use zucchini. Stuffed with goat cheese, basil, and sun-dried tomatoes, this recipe is a true Italian delight. Make them for a party or enjoy them all by yourself for a mid-day snack or appetizer.
Since the beginning of this humble blog, I’ve stuffed quite a lot of veggies with, well, other veggies. Today, I am stuffing zucchini for the first time as part of my recipe contribution to Greatist.com.
I tend to use lentils in my version of the kitchen sink salad for a reason. They’re not only made up of energy boosting carbs, but also are full of protein, which is especially important when salads are a daily diet mainstay.