All posts in zucchini


Wellness Wednesday: 3 Recipe we ALL can agree on

These recipes are simple, nutritious and perfect for anyone avoiding –
gluten, dairy, sugar, eggs, grains or legumes 
(almost paleo, however I used sweet potatoes – apparently our paleolithic ancestors cooked meat but not potatoes. whatever.)

Simply omit the animal protein and double the portion size for a deliciously healthy Vegan or Vegetarian variation.

You know what?  I’m shifting the perspective here… Whether you’re avoiding certain ingredients or not –  these are just delicious recipes I know you’ll love, and will leave you feeling nourished, energized and satisfied (not bloated and heavy)!

The common thread here is WHOLE, SEASONAL, ORGANIC ingredients…

MENU:
  • Honey Harissa Salmon ~ Roasted Root Veggies ~ Jalepeno Lime Chimichurri
  • Thai Shrimp Skewers ~ Rainbow Veggies & Cauliflowre “Rice” ~ Sweet&Spicy Almond Sauce
  • Pecan Crust Chicken ~ Zucchini “Spaghetti” ~ Vegan Kale Pesto
Honey Harissa Salmon ~ Roasted Root Veggies ~ Jalepeno Lime Chimichurri 
Recipe:
Combine harissa, lime and honey to taste.  Marinate over salmon.  Cook flesh side down for a few minutes in a skillet.  Flip and cover the pan with a lid and continue to cook for 3-5 minutes.
Chimichurri:  Blend: Cilantro, lime and jalepeno with olive oil and a bit of honey – season with s&p.
Toss with roasted root veggies like sweet potatoes, beets and carrots
Thai Shrimp Skewers ~ Rainbow Veggies & Cauliflowre “Rice” ~ Sweet&Spicy Almond Sauce
Recipe:
Sweet&Spicy Almond Sauce: Blend Almond Butter, Lime juice, hot sauce, red thai chili paste, honey, rice wine vinegar and hot water.
Cauliflower “Rice”:  Finely chop cauliflower and steam.  finely shred rainbow carrots, snap peas, bell peppers and cabbage.  Saute with ginger and scallions.
Pecan Crust Chicken ~ Zucchini “Spaghetti” ~ Vegan Kale Pesto
Recipe:
Kale Pesto:  Blend Kale, Nutritional yeast, lemon, pine nuts, almonds, olive oil, and season with salt and pepper.
Zucchini “Spaghetti”: using this amazing Julienne Peeler to make zucchini pasta and saute with coconut oil and pesto.
Pecan Crusted Chicken.  Coat Chicken strips in egg whites and finely chopped pecans – bake on parchment paper lined baking sheets – 400 for 10 minutes on each side.
 

Wellness Wednesday: Spring Scallops

Scallops with Spring Veggie Pilaf Ingredients:
Coconut oil
1 crookneck squash or zucchini
chopped ½ bunch asparagus
chopped ½ cup chopped green beans
¼ cup veggie broth
¼ cup cooked quinoa

Directions:
1) Wash and prep the veggies (make sure to save half of your green beans for tomorrow’s dinner). Heat 1 teaspoon of coconut oil and saute veggies until cooked, about 5-7 minutes.
2) Add quinoa and veggie broth to the pan. Cook for another few minutes and season with sea salt and fresh pepper. Cover with a lid and keep warm while you make the scallops
3) Pat the scallops dry and season with salt and pepper. Melt 1 T of coconut oil in a small pan and add the scallops to the hot pan. Sear for 3 minutes without disturbing, then flip, and sear for another 3 minutes. Scallops should be well-browned on both sides.
4) Prepare a plate the warm veggies and top with scallops.

 

 

 

Meatless Monday: Cauliflower Crust Pizza & a couple last week favorites…

Every week I offer 5 vegetarian and gluten free meals to clients through out the Bay Area.  Menu changes weekly and is based on what’s in season! Want health delivered right to your door? Drop me a line HERE

 

AH this is gooood.. even if you do not like cauliflower…you will like this! Who would have thought that cauliflower, flax seed meal and eggs could make a crust.

Pesto:  Basil, Walnuts and Parmesan Cheese

Tomatoes: Toss in olive oil and Roast at 415 for about 10 minutes, toss with Herbs de Provence crushed garlic and roast 5 more minutes

Was inspired by Beard and Bonnet for the crusHERE 

First bake the crusts for about 10 minutes.  Add the pesto and already roasted veggies, more herbs, chopped walnuts and bake for another 5 minutes. I topped with Fresh parmesan and basil before serving.

A couple other hits last week:

Ricotta Pea Puree, Roasted Zucchini with Lemon Zest and Basil on a Cornmeal Crust

Zucchini Ribbon, Chickpeas and Quinoa Salad with Feta and Lemony Mint Dressing

 

 

Zucchini Cornbread Muffins

Friends, Sunday Night Football (49ers beat the Patriots!), Chili, Beer and Cornbread!

Does it get much better? I don’t think so.

Katherine provided the 3 day cookin chili, big screen and beer… I just showed up the some cornbread.  Gluten free not to mention…plus these little guys are so moist thanks to the zucchini and cottage cheese.  I actually think it’s best when made in a 9×13 pan…but muffins are more fun for parties :)

Directions:

Beat 6 eggs.  Add 3 cups shredded zucchini, 2 cups cottage cheese and 1/2 cup safflower oil.  Add 1 package of Bob’s Redmill Gluten Free Cornbread mix (here).  Bake according to directions.  Easy Peasy.

 

 

Cornmeal Crust Pizza


I have always loved cornmeal crust pizzas and finally realized it was time I learn to make one. If you have never tried one, it’s time to indulge.

Don’t get me wrong, we’re all aware nothing beats a traditional Italian thin crust pizza, nothing, but, a cornmeal crust does put up a pretty good fight.
Not only are cornmeal crusts hearty and filling, they can also be made gluten free!
Since going gluten free, this has been in the top 5 on my “Gotta Make GF” list!
Not to mention, it has less than 10 ingredients and you don’t have to wait for it to rise like pizza dough, this is a gotta make for sure recipe!
I encourage you to get creative with your toppings. Use whatever vegetable is in season, eggplant, tomatoes, arugula, artichokes butternut squash… have fun with it!
I also decided to throw dried rosemary and thyme into the crust for a little extra flavor.
I made the pesto, I’ll post the recipe one of these days, but store bought can be just as tasty.
I used almond milk and walnut oil in place of milk and vegetable oil. Either works fine.

Yields 2 crusts

Ingredients:
1 ¾ cups cornmeal
2 cups GF flour
1 T baking powder
2 t sugar
1 t salt
2 t dried thyme
2 t dried rosemary
1 cup almond milk
1/2 cup walnut oil

Toppings:
Goat Cheese
Pesto
1 Summer squash
2 Small zucchini
Fresh Thyme
2 cloves of roasted garlic (optional)

Preheat 325
Whisk the dry ingredients
Add the wet ingredients, stirring well
Divide into 2 equal portions for 2 pizza crusts (even 3 thinner crusts if you want)
Press one portion into a pie pan with a removable bottom
Bake for 15 minutes

Meanwhile, thinly slice your squash and zucchini

Remove your crust from the oven and spread goat cheese over the warm crust, this makes spreading easier.
Add you pesto
Fan the slices of squash and zucchini
Garnish with thyme and garlic
Continue baking for 12 minutes

This recipe was not taking from this book, but it has been out for a couple of days now and must have been what inspired me
 

Moist Zucchini Bread

I finally had enough of the giant zucchini sitting on my counter for a week and felt it was time to take action.  
The one problem, I love zucchini too much to decide on just one recipe.  
Zucchini really is great! You can bake it, fry it, stuff it, add it to pasta or pizza, make it into an appetizer or a dessert bread, so pretty much anything!
The result: an incredibly moist, and healthy, loaf of zucchini bread!  
Another bonus, it takes less then 20 minutes to prep.
I have experimented with many Zucchini breads but they usually end up too dry for my liking.  I have combined a few ideas and came up with a few on my own in order to create the perfect loaf of Zucchini bread.  
I used currents (baby raisins) which added a nice texture and sweet flavor.
You will notice that when baking I usually choose to omit eggs and use apple sauce in stead.  This is because egg’s only purpose is to act as a binder in recipes (while adding cholesterol and fat), apple sauce works just as well as eggs and makes recipes come out so much more moist! Also, no apple taste is left behind- don’t worry.

Yields 2 Loaves (one for you and one for a lucky friend)
3/4 cups apple sauce
1 cup vegetable oil 
1 1/2 cups brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups whole wheat flour
3 teaspoons cinamon
pinch of nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
one cup raisins or chocolate chips (optional)
1/2 cup chopped nuts (optional)
For the topping:
Combine a handful of oats, cinnamon and sugar and about 1/4 cup chopped nuts.
Preheat oven to 350 F.
grease and flour the loaf plans.
In a bowl combine the first 5 ingredients.
In another bowl combine the next 6 dry ingredients, and nuts or raisins if using.  Add this to the zucchini mixture and stir.
Pour the batter into the prepared pans.
Sprinkle the oat mixture on top of your loaves.
Bake for 50 minutes, or until a tester inserted comes out clean.
By the end of the night it will look something like this:
ENJOY!
 

Mom’s Birthday Brunch!

September in San Francisco could not be more perfect, the weather is warm and so many fruits and vegetables are in season, so you can imagine how excited I was to surprise my mom with a birthday brunch party.

The Menu:
Heirloom Tomato & fresh buffalo Mozzarella stacks
BBQ Shrimp on Rosemary skewers
Spanish Style Potato & Zucchini Torte 
Baked Peach Puff Pastry for dessert: recipe
Heirloom Tomato & Buffalo mozzarella stacks:
Yields 6
3 Heirloom tomatoes (different colors if possible)
3 balls of fresh buffalo mozzarella
fresh basil leaves
quality extra virgin olive oil
coarse sea salt and fresh ground pepper 
Slice the tomatoes horizontally into sixths 
Slice the mozzarella into sixths
layer the tomato, mozzarella slices and basil leaves beginning with tomato and ending with the end piece of mozzarella.
garish with basil
drizzle with good extra virgin olive oil and sprinkle with corse salt and fresh pepper
BBQ Shrimp on Rosemary skewers:
Yields 6 
about 24 shrimp prepared
fresh rosemary
parsley
lemon
olive oil
Prepare 12 rosemary skewers:  remove the leaves off the bottom 2/3 of the rosemary branch.
In a food processor combine the removed roesmary leaves, some parsley, fresh squeezed lemon juice, olive oil and S&P
Marinate the shrimp in the fridge for at least 30 minutes
Skew the marinated shrimp onto the prepared rosemary skewers
BBQ or heat an ungreased frying pan and cook on the stove for about 7 minutes, turning once
Spanish Style Potato & Zucchini Torte:
about 3 potatoes, sliced
about 3 green zucchini, sliced 
one yellow onion chopped
1 clove of garlic minced
1 T of any fresh herbs chopped (optional)
6 eggs
1/4 cup olive oil 
S&P
preheat 350 degrees F
cook the potato slices in the olive oil- about 20 minutes
transfer and drain the potatoes on a plate lined with paper towels
In an oven proof frying pan…
cook the onion for a couple minutes 
add the garlic
add the zucchini and cook for about 5 minutes
add the potato and arrange evenly in the pan
In a bowl combine the eggs with 2 T of water, S&P and wisk.
Pour the eggs over the potatoes and zucchini and cook for about 10 minutes moving the eggs around to insure even cooking.  Be sure you’re lifting the bottom of the eggs ensuring that they’re not sticking to the pan.  Be gentle.  Try and keep eggs in the firm shape as the pan. 
Sprinkle on your herbs and cover with a lid.
Bake for 10 minutes
Remove from the oven
Slide your spatula under all edges of the torte ensuring it’s not stuck to the pan anywhere.
Slide your torte onto a platter.