As a child growing up I really disliked zucchini. My mother used to grow it in the garden and we had it with every meal! I think it was the only vegetable that she was good at growing. As an adult I love it! But winning my daughters over is a battle worth winning! I have succeeded in making it two ways. The first is grilled. The second is baked. I take zucchini and cut into large wedges. The larger wedges seem to hold up better in the oven. They get a chance to crisp without turning to mush. I season mine with Italian seasoning that I buy in the bulk section at Whole Foods Market. You may use whatever you like. Preheat oven to 350. Place zucchini wedges on a baking sheet, lightly tossed with olive oil and arrange in a single layer. Lightly dust with coconut flour and your seasonings. Bake for 20 to 25 mins.
" Banana Pumpkin Spice Waffles" 4 large bananas 3/4 cup punpkin puree 5 large eggs 1/2 cup almond butter 1/3 cup coconut oil, melted 1/2 cup coconut flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon vanilla Coconut oil to grease waffle maker Combined all wet ingredients in your food processor. Blend until smooth. Slowly add dry ingredients. Blending, blending, blending...... Pre-heat your waffle maker. Be sure to grease your waffle maker well with coconut oil. I didn't the first round and look what happened. Drop by generous spoonfuls. Enjoy with pure maple syrup or fresh berry compote. My girls love to warm up any extras after school and spread with pastured butter, These freeze really well!
This may look like an ordinary pan filled with eggs ready for boiling but it is the first step in saving time! This dozen or so eggs can be meals in a flash. Deviled eggs with ham on top, egg salad or simply sprinkled with salt and paprika. The possibilities are endless. I spend time with my clients helping them make healthy meals that are easy to fix during the week to accommodate busy schedules. I like to meal prep on Thursday's for the weekend and meal prep on Sunday for the week ahead. Ground turkey with red peppers, scallions and onion were cooked for fast dinners and easy kid lunches. Mustard is a must! Lightly sauté a pound of mushrooms with arugula, radicchio, and kale for a healthy and filling side dish. A sheet pan filled with cauliflower, brussels sprouts, red peppers and green bell peppers drizzled with coconut oil, salt and pepper roasted in the oven makes a great side dish or smart snack. Making homemade kale chips is my favorite! So easy and healthy. Wash, dry and add to a big bowl. Lightly cover in olive oil. Season however you like. I use curry, pepper, cumin or coriander. Many like just kosher salt. I also make containers full of healthy snacks. Cucumber chips, melons, clementines, carrot sticks, pickled tomatoes to name a few. This is just a peek at what I do. My client goes home happy and confident. They will have all the tools they will need to make their next food choice a healthy one. That's how the journey begins. One step at a time!
Once a week we have a cheat meal and here it is! I prepare for this meal a few weeks in in advance. I go to my local Farmers Market and buy about ten pounds of not so attractive tomatoes. I cook them on the stove top via my dutch oven. I add garlic, salt, pepper and basil. A few hours of slow cooking. Remove from heat and ladle into freshly washed quart mason jars. These will keep in a cool place for up too three months. "Saucy Cheesy Chard Zucchini Eggplant Lasagna" 4 to 5 cups Tomato Sauce 4 Large Zucchini 2 Large Eggplants 1 Large bunch of Swiss Chard 3 Cups of Cheese Pre-heat oven to 350 degrees. I thin slice my eggplant and zucchini. Do not slice too thin, they will not hold up to the cooking and will fall apart when you serve your lasagna, yucky! I wash and tear my swiss chard. Discard the stems. Be sure to rinse well, chard can be sandy! Leaving the leave in whole pieces. Here comes the CHEAT part! The cheese! I love this cheese so much but if you have no clue what it is or have your own favorite, no problems. My friends in WA got me hooked on this! In a rectangle glass baking dish start layering the ingredients. Sauce, eggplant, chard, zucchini then cheese. Repeat. Top with remaining sauce. Cover top with cheese. Bake at 350 for 45 to 60 minutes. It will be bubbly hot and the cheese on top will be golden when done. Here is a huge tip! Let your lasagna "rest" for 15 to 20 minutes so it can "set". Serving right from the oven will result in a mess!
When we started Whole 30 for the first time I went crazy adding cauliflower to my mashed potatoes. Well with all that practice we were becoming a little sick of having them. I saw these strange but familiar looking things at my local Farmers Market. I started a conversation with the man that grew them. He told me the most common uses. The one that stood out was mashed celery root. He said it tastes just like a potato! "Celery Root Mashed Potatoes" 5 Small Red Potatoes peeled and diced 1 (about 1 1/3 pounds) Large Celery Root Peeled and Diced Salt Pepper 2 Teaspoons Grassfed Butter (Kerrygold) Start with your Celery Root. It looks like a real bugger to tackle but a sharp knife will make short work of it! Peel, chop and dice. In a large pot add the peeled, diced red potatoes and the celery root. Bring the water to a boil and cook until fork tender. Drain but save some of the cooking water (1/3 cup) for the mashing. Return cooked red potatoes and celery root to the pot. Add salt, pepper and butter. I hand mash mine but using your own method will work too. I add a tablespoon of the cooking liquid as I go until desired consistency.
In my area, we are getting some lovely artichokes at the markets. The weather hear is still hot during the day but cool in the late afternoon. Just in time to turn the oven on and roast some artichokes. Put a large stock pot half way filled with water on to boil. I start with one whole artichoke per person. In my house there is no sharing! I wash my artichokes and trim the stem. I trim the end of the leaves next. Some have thorns on them like roses. I have always trimmed them so my kids never have to bite into one. Ouch! Trimmed, now cut in half. When water is boiling place your artichokes in to cook. I cook mine until fork tender. Remove from water, place on a baking sheet lined with parchment paper. With a heavy hand, drizzle the artichokes with extra virgin olive oil. Chop 2 or 3 cloves of garlic. Sprinkle evenly over artichokes. Sprinkle with Himalayan Pink Salt or the salt of your choice. Bake at 400 degrees for 15 minutes or until brown and glorious!
I look forward to the weekends. My family and I wander around our local Farmers Markets. I found these lovely bags of greens with edible flowers and squash blossoms. The baby spinach was the darkest most beautiful green! Before I decided to rid our lives from processed foods, I never utilized the fresh organic goods at Farmers Markets, but today I do! They are easy to find and offer a wide variety of fruits, vegetables and goods like soaps or fun spices. Farmers Markets keep the local growers and entrepreneurs in business and I love that! Things are less expensive than at commercial markets plus fresher. The social interaction of meeting these people and hearing their stories are amazing. I see smiling faces happy to sell you good wholesome food. Go out and explore your local Farmers Market and make some changes to your lifestyle today! I bet once you go, you can't stop. The picture below is what my fridge now looks like every Sunday afternoon.