Baked Chicken Zucchini Poppers

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Sautéed Zucchini

zucchini

This is my go to way of preparing zucchini. Easy, quick and tasty.

Ingredients:  

  • 1T extra virgin olive oil
  • 3 cloves garlic, minced
  • 4 zucchinis, sliced
  • salt and pepper, to taste

Directions:

  • In a sauce pan on medium heat, add EVOO
  • Once the oil is hot, add the remaining ingredients (preferably in the order they appear)
  • Toss to combine and place a lid on the pot and lower the heat
  • Cook for approximately 15 min (stirring as needed) until desired texture is achieved

When not keeping paleo or on the Whole 30, I sprinkle pecorino romano to the finished product for a boost of flavor.

Zucchini and Manchego Flatbread (Our Favorite Flatbread)

recipe: Zucchini and Manchego (or Mozzarella) flatbreadIngredients:

  • Naan (I like the Stonefire brand)
  • Extra virgin olive oil (to brush on the naan)
  • 2 cloves garlic, miced
  • Sautéed or leftover grilled zucchini
  • ½ cup cooked corn
  • 3 scallions, thinly chopped
  • Shaved Manchego cheese (or as an alternative, try mozzarella)
  • Peccorino romano (optional)

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Turkey Veggie Meatballs

turkey meatballs, turkey vegetable meatballsIt’s no secret that I like to sneak in veggies wherever I can. This recipe is one of the most versatile out there. You can switch any veggies you like. I don’t know if I’ve ever made this twice the exact same way. You may have to adjust the measurements of the bread

Turkey Veggie Meatballs

Ingredients:

  • 1 zucchini, shredded
  • 1 bunch kale or 3c fresh spinach, chopped and steamed or boiled in advance
  • 2-3 lb ground turkey
  • 2 eggs
  • 1 slice of crumbled bread soaked in a little milk
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • salt & pepper to taste
  • 1 T dried parsley or finely chopped fresh parsley

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