Mushroom Stuffed Zucchini

It has been a little bit since my last post, I know.. Hope you all didn’t miss me too much- ha! Regardless, I’m back at it with nothing other than another stuffing recipe! I told you all I have a stuffing problem :) How can you not love eating veggies that taste comforting, filling AND fresh?! Well, what are you waiting for?! Get to preppin!

Ingredients:

• 2 Zucchinis
• 2 large/3 medium Mushrooms
• 4 cloves of fresh Garlic, minced
• Olive oil (about 2 Tablespoons)
• 1 Tablespoon fresh Thyme
• 1 Tablespoon fresh Parsley
• 3 Tablespoons of Goat cheese
• 1/4 cup homemade breadcrumbs
• Juice of 1 Lemon
• Salt
• Pepper
• Olive oil spray

1. Preheat oven to 375. Slice zucchinis in half, lengthwise; scoop out insides with a spoon. Place zucchinis on baking sheet and set aside.
2. Roughly chop mushrooms into desired size (I like to keep the chunks varying in size for texture, but whatever floats your boat!) Add minced garlic, thyme, parsley, homemade bread crumbs (or store-bought if you want) and goat cheese to chopped mushrooms. Salt and pepper as desired.
3. Add olive oil and lemon juice to stuffing mixture. Fill the zucchinis with stuffing, then spray with olive oil spray.
4. Bake in the oven for about 20 minutes, or until stuffing is lightly toasted/browned.

As always.. Gluten free? Omit the breadcrumbs, or substitute for almond meal! Don’t like goat cheese? Try bleu or Parmesan! Add sauteed spinach or kale to the stuffing for some extra veggie action! Ditch zucchini altogether and use squash instead! The possibilities are endless in the kitchen, you just have to dare to be creative! Enjoy :)

Health & Love <3

Quinoa Cakes with Parsley and Lemon Zest

Nom nom nom.. YEP that’s what you’re going to be saying once you pop these bad boys in your mouth! The quinoa is light but hunger-satisfying, and the lemon zest really makes the simple, fresh flavors pop! These cakes would be great as a side dish at a BBQ or the main squeeze of a vegetarian meal. Any way you decide to enjoy them, you probably need the recipe don’t ya?

What you will need:

• Quinoa, 1 cup
• 2 cups water
• 1 egg + 1 egg white
• 1/4 cup Parmesan cheese
• 1/2 cup fresh parsley, chopped
• 1 medium shallot, minced
• 1 lemon, zested and juiced
• Salt
• Pepper
• Safflower oil (about 3 tablespoons)

1. Place 1 cup of quinoa in 2 cups of water; let boil, reduce to simmer, and cook until all liquids are absorbed. Remove quinoa from heat and let it cool completely.
2. Once the quinoa is cooled, add egg and egg white, Parmesan, parsley, shallot and lemon juice/zest, salt and pepper (as desired); Mix ingredients by hand for best results.
3. Form mixture into patties, should make 8 cakes, but you can make them any size you please! It is best if you allow them to chill in the fridge for an hour or so because they will hold a little stronger. You can definitely cook them right away, just be extra gentle!
4. Heat 1 1/2 tablespoons of safflower oil in a skillet over medium-high heat. Add cakes and allow them to brown and form a crust (about 3 minutes), then flip.

Easy as pie! Or I guess easy as cake? Whatever! I like to top mine with avocado, mmm! You know what’s coming next.. Ingredient swaps! Try blue cheese instead of Parmesan; add pureed garbanzo beans for a thicker quinoa cake with more substance; try orange or lime zest/juice instead of lemon; add Sriracha or cayenne pepper for some heat. The possibilities are endless, as always! Do what makes your tummy smile!

Health & Love <3

Asian-Inspired Veggie Salad

Sesame, ginger, lime, garlic… Asian flavors are my fav! I love how much freshness and depth you can get by using very minimal ingredients. The spiciness, sweetness and savoriness… Mmmm! This quick and fresh salad is perfectly balanced.. whip out your cutting board and get chopping!

You will need:

• Half red bell pepper
• Half green bell pepper
• Half medium-sized cucumber
• 2 medium carrots
• 1 small crown of broccoli
• 2 green onions
• 1 lime
• 1 inch cube of fresh ginger
• 1 1/2 tablespoons of Rice vinegar
• 1 tablespoon of Sesame oil
• 2 teaspoons of Agave syrup
• Salt
• Red pepper flakes

1. Chop up the veggies (both bell peppers, cucumber, carrots, and broccoli) into bite-size pieces; Mix altogether in a big bowl.
2. In a smaller bowl, whisk together the juice of one lime, sesame oil, rice vinegar and agave syrup. Mince the ginger, slice the green onions and add to the dressing.
3. Pour the dressing over the veggies, mixing well. Add salt and red pepper as desired.

I like to let the veggies sit in the dressing for a little bit (maybe 30 min or so) to let the flavors marinade. I bet you won’t be able to resist having a few bites before the 30 minutes are up! Add grilled shrimp or chicken to make this salad into a summery meal. You all know I like to offer alternate ingredient ideas as well.. so don’t be afraid to try peanut oil instead of sesame oil; use different veggies like asparagus, radish, or zucchini; add sliced almonds or peanuts on top for some extra crunch. Anything goes in the kitchen! Enjoy :)

 

Health & Love <3