Tag Archives: Vegetables

Thriving Thursday: Zucchini Boats

Grains and sugars before bed are bad. Grains hit your tongue and turn into sugar. Sugar is digested and stored in your body until you use it. If you don’t it turns into fat. In that vain, I’ve been trying to cut pasta and other grains out of our dinner plates and limit the amount of dessert I have. How do you make a delicious dinner with a base of vegetables rather than pasta??

Most of the recipes I have posted fulfill this requirement but Zucchini Boats are some of my favorite. (check out the panel at the top of this page for “recipes”) Zucchini Boats are fun to make, really tasty, and the name is just awesome. I adapted this recipe from my Maximized Living Nutrition Plan book.

photo 1

Zucchini Boats (2-4 servings, I doubled it for the next night)

Ingredients (As many organic as possible! Especially the meat)

  • 2 medium zucchini
  • 3/4 lb ground turkey
  • 1 small onion, chopped
  • 2 Tbsp tomato paste
  • 1 red bell pepper, chopped
  • 5 baby bella mushrooms, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

Instructions

  1. Heat oven to 350°F. Butter or line a baking pan with parchment paper and set it aside.
  2. Trim the ends of the zucchini then cut them in half lengthwise.
  3. Scoop out pulp, leaving a 1/2″ thick shell. Chop the pulp.
  4. Over medium-high heat, cook zucchini pulp, ground turkey, onion, mushroom, and peppers. For about 10 minutes, until meat is brown. Drain the juice.
  5. Remove from heat and add the remaining ingredients. Mix well.
  6. If you’re saving some for tomorrow, seal up half the boats in a glass container (or plastic if you must)
  7. Place the remaining shells in the baking pan. Spoon the mix into all the zucchini shells.
  8. Bake the boats for 20 minutes.
  9. Enjoy!

 

Tasty Tuesday: Gran’s Veggie Soup

Have you ever tried to make soup? The ingredient list can be long but the process is so easy! Soup is delicious (especially in the winter), freezable, and cuts way back on the dishes. I encourage anyone with a big pot and cutting board to try it. This specific recipe is from my Gran.

My Gran is incredibly healthy. She could kick my tail in the gym and sticks to eating mostly veggies and other deliciousness that keeps her immune system rock solid. She’s definitely an example for me and where I want my health to be over the next couple decades.

A few weeks ago she sent me this recipe. It’s for a low-heat Veggie Soup. It doesn’t look that yummy but I made a massive batch and Mike and I have been guzzling it down. So tasty!

Gran’s tips: If you can, buy organic pre-cut veggies or bring in some extra help (in the form of a boyfriend or husband?); the chopping can take a long time. Cook a double batch and freeze the extras for soup next week!

So without further ado, here it is:

VeggieSoup

Gran’s Veggie Soup (6 servings)

Ingredients

  • 2 Tbsp water
  • 1 large onion
  • 1 small carrot
  • 3 cloves garlic, minced
  • 4 cups veggie or chicken stock
  • 2 lbs broccoli
  • 1 large tomato
  • 1/8 cup flat leaf parsley
  • 5 oz spinach, fresh
  • 1/8 tsp cardamom (only buy what you need, it’s $79 a lb!)
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 cup lemon juice

Instructions

  1. Chop up the onions, carrot, broccoli, and tomato into bite-sized pieces.
  2. Cook water, onions, carrot, and garlic in a large pot over low heat for 10 minutes, until wilted.
  3. Add the stock, broccoli, tomatoes, and parsley. Bring to a boil then reduce heat, cover, and simmer for 25 minutes.
  4. Add the spinach and all spices. Cook for 1 minute then remove from heat.
  5. Let cool for 5 minutes then blend/puree everything.
  6. Return it to the pot. Add lemon and serve it warm.
  7. Enjoy!

Thanks for this one Gran! Everyone else, let me know how it goes 🙂