A beautiful, colorful zucchini casserole with just 4 ingredients that you can have on your table in under 30 minutes, start to finish!
Baked Sun Dried Tomato Zucchini is a fantastic oven-to-table casserole that requires just 4 ingredients and only 20 minutes in the oven. It’s a great summer side dish that goes well with just about anything. So, if you have a glut of zucchini on your hands (and who doesn’t this time of year) you’ll want to give Baked Sun Dried Tomato Zucchini a try. I promise, the results will not disappoint! (more…)
If you’re a fan of hot and spicy food you’ll LOVE Spicy Cinnamon Sweet Potato Brownies! These gluten-free, vegan brownies contain no refined sugar; instead they’re sweetened with dates, sweet potatoes, and maple syrup. The first bite of Spicy Cinnamon Sweet Potato Brownies is fudgy with sweet, subtle chocolate flavor that is quickly followed by a powerful punch of cinnamon and cayenne. It’s a great combination of flavors that will cause you to completely forget you’re eating a healthy brownie! (more…)
An inventive take on Caesar salad that showcases sweet, succulent, Maine lobster. Gluten-free red lentil lobster shaped crackers act as a garnish and take the place of croutons.
Lobster Caesar Salad Supreme is my insanely delicious answer to this month’s Recipe ReDux vacation inspired theme. Maine is a favorite destination for many vacationers. The diversity of activities available, along with over 3,000 miles of rugged coastline, have made it a mecca for summer tourists and earned it the title “Vacationland”, which is the official state slogan. But Maine is perhaps best known for its indigenous marine crustacean – lobster. A huge, thriving industry revolves around Maine lobsters. Their harvest, transport, and eventual consumption is an important part of the state’s heritage and is economically vital to its coastal communities. My family and I have been visiting coastal Maine during the summers for over 20 years. For us, summer = Maine = lobster. So it was only natural that in choosing to highlight Maine as my vacation destination that I would develop a recipe using lobster. After all, who doesn’t love lobster! (more…)
Gluten-free, grain-free, dairy-free, and vegan with a whopping 7 grams of fiber per serving!
I have a weakness for crackers and so does my husband. Every night when he comes home from work he makes a beeline to the cabinet with the crackers and grabs a handful and I am right behind him snagging a few for myself. There is something so satisfying about crackers. They’re not too indulgent yet they quell that hunger craving that often hits right before dinner. There are some nice brands of crackers available at upscale grocery stores nowadays but even the best ones sometimes contain things like maltodextrin, potato starch, and added sugar. If you’re munching on crackers daily (like my husband and I do) you might want to avoid such ingredients. When I have time I like to make my own crackers for just this reason and Sweet Potato Flax Crackers is the recipe I turn to most often. These crackers contain just 5 ingredients and are gluten-free, grain-free, dairy-free, vegan, and absolutely delicious. (more…)
I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.
As a member of The Recipe ReDux healthy food bloggers group I have the opportunity to participate in contests and sponsored posts for some amazing brands. This month I am pleased to showcase a recipe I created for Zespri Kiwifruit – the world leader in premium quality kiwifruit. Each ReDuxer who chose to participate in this contest had to create a dish using SunGold Kiwifruit – a new variety from Zespri. (Links to all the recipes created are at the end of this post.) SunGold Kiwifruit has a beautiful golden interior color and a mildly sweet, tropical taste, absent the slightly tart quality that is characteristic of green kiwifruit. Unlike the green variety of kiwifruit, SunGold Kiwifruit have smooth, hairless skin. SunGold Kiwi Shrimp Cocktail uses this versatile kiwifruit in a tropical inspired shrimp cocktail appetizer. Martini glasses are decoratively lined with thin slices of SunGold Kiwifruit then filled with a cool, creamy, kiwi infused avocado sauce. Chilled, jumbo shrimp are then draped over the edge of the glasses, in classic shrimp cocktail fashion, before being garnished with fresh basil and lime wedges. SunGold Kiwi Shrimp Cocktail is not only delicious and beautiful to look at but is chock-full of super healthy ingredients like Zespri SunGold Kiwifruit, Greek yogurt, avocado, and fresh basil. Each SunGold Kiwi Shrimp Cocktail has a whopping 32 grams of protein and only 286 calories! (more…)
I loving taking classic recipes and putting my own spin on them, and that usually includes trying to make them just a wee bit healthier. I don’t think you have to go overboard in your quest to eat healthy food. I’m a firm believer that very small changes really add up and, over time, make a big difference. For me these small changes include using lesser amounts of natural sweeteners in place of refined sweeteners, and steering clear of processed oils, like vegetable oil, in favor of healthy fats like olive oil, avocado oil, and coconut oil. So whenever I scan a recipe I will automatically make my own modifications to reflect these healthier preferences and that’s exactly what I’ve done with Apple Cranberry Walnut Coleslaw. This coleslaw is made with homemade avocado mayonnaise (and Greek yogurt) and contains no added sugar. It’s wholesome, crunchy, and makes a great summer-time salad for picnics and barbecues. The apples, cranberries, and walnuts make it a little bit different but don’t overpower the classic coleslaw taste. (more…)
The popularity of sweet potatoes in the U.S. continues to rise as more and more people discover the variety of delicious ways to use this versatile vegetable. Once thought of as a Thanksgiving or winter side dish, sweet potatoes are now served all year-long. My family loves sweet potatoes and I serve them often – roasted with coconut oil, in salads, and in appetizers too as in my recent Sweet Potato Black Bean Avocado Salsa post. And now that peach season has arrived I’ve combined sweet potatoes and peaches to create a delicious, nutritious side dish that is fantastic served alongside grilled chicken or pork. Sweet Potato Stuffed Peaches are tender, creamy, and full of sweet, savory, peachy flavor. (more…)
It’s great to try new recipes using your favorite seasonal produce. Local fruits and veggies at their peak are almost guaranteed to make any dish you put them in taste fantastic, making your odds for recipe success higher than usual. New recipes also give you more ways to consume the foods you love! So when the big sign in front of my local farm stand read “Massachusetts blueberries are here” I made a quick pit stop to pick up a couple of pints and quickly decided I would create something with blueberries, lemons, and cornmeal. Blueberries and lemon is a classic and well-known flavor combination, but in an article I read recently on flavor profiles that pair well together in recipes, I learned that blueberries and cornmeal go well together too, so I set about creating a summer dessert using these three ingredients and the result – Lemon Blueberry Cornmeal Shortcake – was even better than I expected! (more…)
For this month’s Recipe Redux challenge (creative cuts – fruits and vegetables) I chose to highlight one of summer’s most abundant vegetables – eggplant. The humble eggplant is among the most versatile of vegetables. It can be grilled, roasted, baked, fried, diced, stuffed, and rolled. You can put it on pasta or pizza, make a sandwich or dip with it, and use it in soups and stews. Eggplant takes center stage in a variety of classic dishes from divergent cultures such as Italian (eggplant parmesan), French (ratatouille), Mediterranean (moussaka), and Asian (stir-frys). And even as I’m writing this I know that I’m barely scratching the surface of the many uses and recipes for which eggplant is well suited. Since eggplant is so delicious and so plentiful this time of year, I’m sure no one will mind that I am adding to the unending list of uses for eggplant with this fun and festive recipe that’s perfect for summer – Crispy Oven Baked Eggplant Flowers. Flower shaped eggplant slices are dipped into a savory egg and olive oil mixture, then breaded and oven baked. The result is golden brown and deliciously crispy-on-the-outside, tender-on-the-inside, pieces of eggplant that will knock your socks off! (more…)
I hope the food blogosphere can handle another spiralizer recipe because this one is a gem! Baked Zoodles Caprese is zucchini noodles transformed into a dish that is a cross between quiche and lasagna. It looks and cuts like quiche and has all the delicious savory flavors of classic lasagna, but is lighter and less filling. When served on a small pool of warm marinara it makes a heavenly lunch or light dinner. (more…)