Easy Stuffed Zucchini

IMG_5446With zucchini busting from every corner of the garden (and the grocery store) it’s hard for me not to think about zucchini bread. I sure love my carbs and what sounds healthier than vegetable filled carbs!? But I can only make zucchini bread so many times in one week, and can I really feed just bread to my hubs for dinner? The funny thing is I probably could and he would love it!

Fortunately zucchini is a great base for many dishes. One of my favorite is stuffed zucchini.

Here is my version of stuffed zucchini. There are so many ways to make this dish but this is how I usually do it. Feel free to get creative and use what you have on hand.

Ingredients

4 zucchinis
1 cup of cooked qunioa
1 onion, chopped
1/2 large tomato, chopped
2 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
1/8 teaspoon pepper
Add any other spices you like
1/4 cup black olives, sliced or chopped
1/2 cup cheese grated, I used half extra sharp cheddar and half mozzarella

Directions

Preheat oven to 400 degrees F.

Wash the zucchini. Slice them in half length-ways. I leave the ends on, makes for less chopping!

Spoon out the insides (leave about 1/2 an inch in) until you end up with boat like shells.

Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it.

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In a pan heat olive oil on med. Add the onion and garlic for about 3 minutes. When onion is fragrant and translucent add the tomato and seasonings. Cook another 2-3 minutes.

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Transfer the cooked onion/garlic/tomato mixture to a large bowl. Add the zucchini pulp and olives, then mix together with the cooked quinoa.

Line a baking pan with tin foil or parchment paper. Put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some cheese on top.They’re best served straight out of the oven.

Cook about 20 minutes and then turn on the grill until the top is golden brown.

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IMG_5447 IMG_5448 IMG_5449What’s your favorite ingredients for stuffed zucchini? Leave me a comment below!

Caitlin

No-Bake Cookies


I have a problem. I can’t stop making cookies. So, over the next few days I’ll share with you some of my favorite easy cookie recipes. Of course I’ll try to stay with the “healthy” recipes but lets be honest, cookies are treats and should not be consumed after EVERY meal (I keep telling myself that and hope it sticks someday).

Today I’ll start with No Bake Cookies. These quick cookies don’t even need to be baked! Perfect for the up coming summer season when we all dread turning on our oven.

Try out these little nutty-chocolaty cookies and you wont go back to your old refined sugar recipe.

Enjoy!
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No-Bake Cookies

1/2 C. Organic Coconut Oil
2 Tbsp. Organic Cacao Powder (raw is even better!)
1/2 C. Organic Peanut Butter (you can also use Sun Butter or almond butter)
1 tsp. Vanilla (gluten free vanilla if you are Celiac or intolerant)
2 C. Oats (not instant, and gluten free if required.. Bob’s Red Mill has gf oats)
2 Tbsp. Raw Honey (or agave nectar, stevia coconut crystals to taste,can experiment until you get the sweetness you desire)

Slowly heat coconut oil in a large sauce pan along with the cacao powder. Add the peanut butter, honey, vanilla, and oats.

Using a teaspoon, place mounds of dough on parchment lined baking sheets or another flat surface, and allow to cool. Immediately store in refrigerator or freezer.

To mix it up, you can add coconut flakes, chopped almonds, or dried cherries. You can also add pinches of spirulina, dark chocolate chips -anything you’re craving at the time. I think one time I will try it with sprinkles of bee pollen, or add in a little cayenne pepper!

Summer Time Fun and Vegetable Omelet

I had the worlds best omelet over the 4th of July weekend in a little town called Kanab, right on the boarder of Arizona and Utah. Who would have thought?! After a weekend of camping in Zion National Park (one of the most beautiful places on earth!), my husband and our good friends stopped here for lunch.
A few pictures from Zion National Park, Utah.
Little did we know we were stopping right in the middle of the annual 4th of July town parade. This was a parade right out of an Andy Griffith show. The local’s were dressed up in their red, white and blue as they cheered the passing basketball team, cheerleaders, the fire department, and children pulling wagons full of candy and waterballons. There was even a miniature pony! (Li’l Sebastian!!!….Parks and Recreation anyone?!)
We finally found a small western themed diner to eat at where we could watch the parade from the window. Here we ordered breakfast for lunch (one of my favorite things to do!) When our orders arrived I was surprised to find that my Veggie Omelet was actually filled with veggies! (I find that most veggie omelets come with a couple of tomatoes and 2 lbs of cheese loaded on top). With each bite I took I found a new vegetable. First a carrot! (“a carrot with eggs! This is great!”), then a broccoli (“wow a broccoli!”), celery! zucchini! squash! With each bite I became more and more excited! Luckily, my dear friends know me well enough that they were not too surprised by my ecstatic reaction to finding vegetables in my omlete.
At that moment I knew that this dish was something I had to re-create at home. So here it is! Feel free to try other vegetables in your omelet and let me know how it turns out! Enjoy!

Summer Vegetable Omelet
(Feeds 4)

Ingredients
6 eggs, scrambled
1/4 cup, medium cheddar cheese (no dye)
1 carrot, chopped
1/2 cup of broccoli florets
1/2 cup of cauliflower florets
1/2 cup zuchinni, chopped, bite size
1/2 cup yellow squash, chopped, bit size
1/4 cup red onion, chopped
8 cherry tomatoes, cut in half
1/2 cup, green bell pepper, chopped
salt and pepper to taste

Directions
Heat large skillet over med-high heat with a bit of olive oil. Place all the vegetables in skillet for about ten minuets, or till they are tender, but not soft. Remove vegetables from pan. Scrape and remove any remaining veggies parts from pan. Add a bit more olive oil to pan, so eggs don’t stick. Add the scrambled eggs to the pan. Cook for 1 to 2 mins, until eggs are slightly cooked but still runny. Add the veggies to the eggs and carefully mix together. Lay the cheese on top of the omelet and place lid on pan for 2 mins, till cheese is melted. Remove omelet from pan and enjoy with a glass of fresh squeezed orange juice!