Tag Archives: zucchini

Grilled Zucchini, Tomatoes and Scallions with Fresh Basil and Dill

On a beautiful Summer evening, I don’t want to be in the kitchen. Did you ever notice with grilling, you get to sit and relax while the food cooks more than when you are preparing a meal in the kitchen?

Grilled Zucchini, Tomatoes, and Green Onions with Fresh Basil and Dill

Grilled Zucchini, Tomatoes, and Scallions with Fresh Basil and Dill

Grilled vegetables also taste really delicious, they aren’t mushy, and you can combine ones that have relatively the same cooking time, toss them with a marinade and seasonings and come up with endless one dish vegetable sides.

Here is a fairly quick recipe for grilled zucchini, tomatoes and scallions I find Summery and a crowd pleaser.

Grilled Zucchini, Tomatoes, and Green Onion with Fresh Basil and Dill

Grilled Zucchini, Tomatoes, and Scallions with Fresh Basil and Dill

Grilled Zucchini, Tomatoes and Scallions with Fresh Basil and Dill

Organic Ingredients:

4 Zucchini on the smaller side (about 4 cups) sliced into spears

2 Local Medium Tomatoes (any color)

1 Bunch of Scallions, sliced in half lengthwise

1/4 Cup Fresh Basil, torn roughly into pieces

1 Tablespoon Fresh Snipped Dill

2 Tablespoons of Virgin Avocado Oil

1 Teaspoon of Sea Salt or Himalayan Pink Salt

Directions:

In a large bowl toss all the prepped ingredients together until well coated with oil. Place in a grill pan with holes. Grill on medium for 30 minutes, top of grill down, (relax until the vegetables are tender).

Eat Your Nutrients!

Eat Your Nutrients!

Advertisements

Banana Walnut Muffins

Looking for an easy, no added sugar, healthy, grain free muffin? These Banana Walnut Muffins are sure to please! All you need is a food processor and a few ingredients. They are moist and have the perfect crumb. The sweetness comes from whole food – dates and banana. I like to make a double batch and freeze half for a quick and easy school day breakfast for the kids. Just thaw in the microwave.

Banana Walnut Muffins

Banana Walnut Muffins (Grain Free, Paleo)

Banana Walnut Muffins

To Begin:

Preheat your oven 350º degrees.

Ingredients:

2 Cups Cubed Zucchini (about 2 medium or 1 large)

1 Ripe Banana (with black spots)

1/2 Cup Coconut Flour

4 Medjool Dates, pitted

1/2 Cup Hot Water

2 Eggs

1 Teaspoon Pure Vanilla Extract (no additives)

1/2 Teaspoon Baking Soda

1/3 Cup Raw Walnuts

To Make The Muffins:

Line a 12 cup muffin pan with muffin liners.

Soak the pitted dates in the 1/2 cup of hot water for ten minutes. Meanwhile cube your zucchini and assemble the rest of the ingredients. Place the dates and soaking water in the food processor and puree together. Add the zucchini and banana and thoroughly puree. Add the eggs, coconut flour, vanilla and baking soda and puree until thoroughly blended and coconut flour has absorbed some of the liquid and it is the consistency of cake batter.

Using a muffin scoop or a 1/4 cup measuring cup, fill the muffin liners with the muffin batter. Top with walnuts, dispersing evenly. Bake in a 350º degree oven for 40 minutes. Remove from the oven and cool in the pan for ten minutes before placing on a wire cooling rack.

Enjoy these delicious muffins! They are less than 100 calories each and full of healthy ingredients you can feel good about.

Makes 10 Muffins

muffin practice

 

Eat Your Nutrients!

Eat Your Nutrients!

 

 

Spicy Zucchini Sticks

Sides are some people’s favorite part of the meal. I like to have a lot of veggie sides for dinner so I can load up on my vegetables and get a variety of nutrients. As an added bonus, there are lots of leftover vegetables for breakfast and lunch, so I am cooking vegetables once a day, but eating them at every meal.

These Spicy Zucchini Sticks are a perfect side for burger or taco night. They are fast and have just the right amount of heat. I am serving them tonight with Messy Jessie’s.

Spicy Zucchini Sticks

Spicy Zucchini Sticks

SPICY ZUCCHINI STICKS

Ingredients:

4 Medium Zucchini

3/4 Cup Superfine Almond Flour

2 Tablespoons Garlic Olive Oil

1 Teaspoon Black Pepper

1/2 Teaspoon Himalayan Pink Salt

1 Teaspoon Smoked Paprika

1/2 Teaspoon Chipotle Powder (No Garlic Added)

1/2 Teaspoon Turmeric

Directions:

Preheat oven 350º degrees. Wash the zucchini and slice into quarters lengthwise. Lay in a single layer on a parchment lined baking sheet, and brush with garlic olive oil. Set aside. In a small bowl mix together the superfine almond flour, black pepper, Himalayan pink salt, smoked paprika, chipotle powder and turmeric. Coat the zucchini sticks with the almond flour mixture by sprinkling over the zucchini and tossing a bit with your hands. Making sure they are in a single layer, bake in your preheated over 35 to 40 minutes until golden brown. They are delicious with SCD Low FodMap BBQ Sauce.

Eat Your Nutrients!

Eat Your Nutrients!

%d bloggers like this: