Tag Archives: Zucchini

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.

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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: Winter Soup

We had some friends over for dinner the week before last and it was just starting to get cold out. One of the guests was vegan which I actually love because it’s a challenge! So I made this delicious AND vegan Winter Soup in my slow cooker. Thanks to Oh She Glows for the base recipe!

Don’t be scared! It seems like a lot of ingredients but you just chop them all up and throw them in.

Quick tip: I doubled this recipe and it fed 7 of us at dinner and there were leftovers for another night. Always make enough for leftovers! It means less time cooking.

Winter Soup (serves 4-5)

Ingredients:

1 large carrot

1 cup red quinoa, uncooked

1 Tbsp olive oil

1 medium onion

1 medium zucchini

3 cloves garlic

1 vegetable bouillon cube (not low sodium)

6 cups water

15oz can diced tomatoes

15oz can black beans

1 tsp curry powder

1/2 tsp sea salt

pinch of cinnamon

pinch of nutmeg

pinch of black pepper

2 cups baby spinach

Instructions

Chop carrot, onion, and zucchini. Heat the oil then sauté onions over low heat until translucent.

Add the carrot, zucchini and garlic and continue to sauté for 5-7 minutes.

While that’s cooking, in separate pot, boil 6 cups of water and add bouillon cube. Stir until dissolved. Combine sautéed veggie, bouillon water, and all other ingredients, except for spinach, in a large pot. Bring to boil and then simmer for 20 minutes.

Chop spinach and add to pot. Simmer for 15+ minutes. The longer the better.

Enjoy!

What’s your favorite Winter Recipe?