I baked these healthy zucchini brownies 3 times last week. Everyone loved them so much but needless to say we are “brownied out”. The rest went to the freezer. Made with coconut oil, raw honey and whole wheat flour these Clean Eating Zucchini Brownies are super healthy. And I’m the one who doesn’t run away from organic wheat.:) It was my first time making zucchini brownies but after loving Black Bean Brownies so much I had a feeling I would love these too. Black bean brownies are very fudgy…
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After I made Zucchini Lasagna and everyone loved it, I was super eager to make another casserole using zucchini instead of other heavier layers. I was browsing new Cooking Light Issue and saw Chicken Enchilada Casserole. Chicken zucchini casserole – bingo! I made my own version using sliced zucchini instead of corn tortillas. Gigantic garden zucchini would be perfect for that. I was always amazed at a difference between store-bought perfect shape zucchini and garden giants. You could even use sliced rounds if your zucchini is huge.
Combining anything dairy or mayo with garlic, dill, salt and pepper is so popular in Ukrainian cooking. I was thinking what to name this dish for the longest time and “Ukrainian” suits this zucchini and potato bake the best. My grandma often baked potatoes with sour cream, dill and garlic. Kind of a version of American scalloped potatoes with exception they were coarsely chopped instead of thinly sliced. I think I know why. A few months ago I made scalloped potatoes and slicing them took me good 30 minutes, I swear….
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Comfort food lightened up with zucchini “noodle sheets” and made with simple 7 ingredients. I know there are many zucchini lasagna recipes out there but I thought I would share my clean eating version simplified with store bought organic tomato sauce and without any extra steps to remove moisture from zucchini. Everything cooks in one pan and this recipe is quick enough to prepare even on a weeknight.
This Garlic Chicken, Zucchini and Corn is a 20 minute dinner idea that was inspired by my Ukrainian roots. Last Thursday, I received another organic produce delivery with extra zucchini that I substituted for potatoes. It is hot and my body is not craving comfort potato dishes. Organic zucchini – yep.
Fresh vegetables with cilantro and basil, neatly rolled in white rice paper, cut in half to expose neat square matchsticks, then dipped in salty peanut sauce = heaven! That is my vision of Vietnamese spring rolls with my new favourite way of making them – roll up in Swiss chard leaves. Healthier and not to mention time and sanity saving!
This zucchini noodle bowl is a gentle easing in into a cooking routine. I just returned from a very long vacation visiting family in the US and afterwards an all-inclusive resort in Mexico. I truly pulled the plug out as I didn’t come up with a single recipe idea except recreating refried beans and tacos from the restaurant. My days consisted of kids taken care of in a kid’s club (they loved it and we couldn’t pull them out of there), reading a book in a bean bag chair on…
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Spicy chicken meatballs recipe made healthy with zucchini in place of breadcrumbs and simmered in scrumptious balsamic harissa sauce. Ready in under 40 minutes and are mild enough for the kids. Serve as a main dish with brown rice, quinoa, salad or as an appetizer. Healthy comfort food at its best. These were soooo good! I love meatballs, especially chicken!!! I could never be vegan but I’m doing my best to eat plant based as much as I can. These chicken meatballs were so juicy and tender. Traditionally harissa sauce…
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As a kid, I ate a lot of vegetable fritters: potato, zucchini and cabbage. My grandma always tried to stretch seasonal produce to a max. She often managed to make soup, main and side dish for five people from one whole chicken.Zucchini fritters were a staple in our house, not baked zucchini fritters but rather panfried in lots of sunflower oil. With lots of fresh dill, onion and garlic.
Oh my, this cold and saucy Pad Thai Zucchini Noodles Salad wow-ed me and I thought I can’t surprise myself anymore. Somehow, for the longest time I thought bean sprouts would go so well together with zucchini noodles, and I was right. Crunchy and fresh veggies, combined with lightly browned tofu, scrambled eggs, sweet shrimp, roasted peanuts and “drowning” in healthy version of Pad Thai sauce.