Not exact matches
Ingredients: - 6 inch medium
zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (
if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of
yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a
yellow onion, diced 2 - 3 cloves of garlic, minced 1 small
zucchini, cubed or 1/3 of a medium
zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat
if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use
yellow squash or green
zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled
if very soft, like feta, or roughly chopped
if harder, like provolone or fresh mozzarella)
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small
zucchini or
yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more
if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (
if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Cut lengthwise
if using green long
zucchinis or at the equator
if using a
yellow round
zucchini.
If you like
zucchini and want to add it, please note that it will cook quicker than the
yellow squash.
If you're not a fan of
zucchini, you could easily substitute
yellow squash, broccoli or cauliflower florets and prepare them the same way as the
zucchini.
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small
zucchini, diced (about 1/2 cup) 1 small
yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt,
if needed
If you don't have
zucchini on hand I have a feeling this would also be incredible with
yellow squash or even patty pan squash.
1/4 cup sugar 1/4 cup white vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup cucumber, seeded and chopped 1/4 cup
yellow zucchini, seeded and chopped 1/4 cup red bell pepper, seeded and chopped 2 tablespoons chopped baby carrot 2 tablespoons chopped red onion 2 tablespoons chopped fresh cilantro 1/2 pound boneless sirloin steak 1 tablespoon prepared horseradish 2 tablespoons horseradish sauce 6 miniature pita breads cut in half (microwave for 5 seconds
if needed)
If you're interested in letting your baby try vegetables for the first time,
yellow squash and
zucchini are both excellent options.
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more
if you love ginger) 1
yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium
zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
If you love lasagna, but just don't have the time to wait for it to bake, make this easy free - form lasagna with roasted
zucchini and
yellow squash.
If desired, serve with hot cooked brown rice pasta (CORE Plan) or spiralized
zucchini /
yellow squash (ADVANCED Plan).
And,
if you don't have
yellow squash, you could use
zucchini, butternut, or any other squash you have on hand.
Dinner: Pan Seared Scallops from Use Real Butter (I know what your thinking and no I won't be using real butter, olive oil is an equally good substitute for dairy allergies or
if ghee is allowed on your diet, you could use that), Grilled Tomatoes from Simply Recipes (I will also grill some
zucchini and
yellow squash)
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium
zucchini, sliced into small cubes 1 medium
yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed
if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicines
if frozen 1 cup of cooked black beans, rinsed, drained, and dried (
If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicines
If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)