Category Archives: Recipes

Zucchini Banana Bread


Yield: 1 (9-inch) loaf
Prep Time: 10 min
Cook Time: 1 hour

Ingredients

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup buttermilk
2 large eggs, beaten lightly
6 Tablespoons butter, melted and cooled
1 1/2 teaspoons vanilla extract
2 medium zucchini

Directions

Preheat the oven to 350ºF.

Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.

In a large bowl, whisk together the flour, sugar, baking soda and salt.

In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.

Shred the zucchini on the small holes on a box grater. Measure out 1 1/2 cups of shredded zucchini then squeeze it with your hands over the sink to remove as much excess liquid as possible. Fold the zucchini into the batter then scrape the batter into the prepared loaf pan.

Bake the bread for 50 to 60 minutes until a toothpick inserted comes out clean. Transfer the pan to a cooling rack to cool then lift the loaf out of the pan, slice and serve.

Notes:

Squeezing the excess moisture out of the zucchini ensures your bread won’t sink in the center.

Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don’t be afraid to let bananas turn completely brown before using them for banana bread. If you don’t have extra-ripe bananas, check out my video for how to ripen bananas in 15 minutes.

If you don’t have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use.
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5-Ingredient Zucchini Fritters


Yield: About 14 fritters
Prep Time: 20 min
Cook Time: 5 min

Ingredients

4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
Vegetable oil
Sour cream, for serving (optional)

Directions

Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.

Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.

Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.

Serve the zucchini fritters topped with sour cream (optional) and sliced scallions
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Ratatouille Casserole


(makes 4 servings)

Ingredients

1 six-ounce can tomato paste *
1/2 onion, chopped
2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
4 tablespoons olive oil (divided)
3/4 cup water
1 small eggplant, thinly sliced **
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
2 bell peppers, thinly sliced (we recommend one red and one yellow)
1 teaspoon fresh thyme leaves (can substitute basil leaves)
Salt and pepper to taste

Directions

Preheat oven to 375 degrees F.

Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside.

Get a 10×10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish.

Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.

Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish – alternating between vegetables. You’ll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.

Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.

Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.

Bake until the vegetables are tender and fully roasted, about 45 minutes.

*If you don’t have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce.
** If you’re going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn’t get soggy
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Crock Pot Pepper Steak


Makes 4 (1 Cup Servings)

Ingredients

1 1/2 pounds flank steak thinly sliced
1 large onion sliced
2 bell peppers any color sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 cloves garlic sliced
rice (optional)

Directions

Spray 3 1/2 qt. crock pot with pam. Put everything in the crock, mix well. Cook on low 8-9 hours.

Serve over rice if desired
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Sugar-Free Chocolate Oat Cookies


Yield: 3 dozen

Ingredients

3 cups quick-cooking oats
3/4 cup honey
2/3 cup natural peanut butter, optional
1/2 cup coconut oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Line 2 baking sheets with parchment paper.

In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.

Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.

Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.

Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!
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Pizza Casserole


Serves 8-10

Ingredients

1 pound bow-tie or spiral pasta
1 pound ground sausage
2 (26 oz.) jars spaghetti sauce
1/2 pound pepperoni
3 cups mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste

Directions

Preheat oven to 375 F and bring a large pot of salted water to boil.

Cook pasta according to packaging directions, or until just al dente.

Drain pasta and set aside.

In a large skillet or Dutch oven over medium-high heat, cook sausage and onion until meat is browned and onion is softened and translucent.

Season with salt and pepper, garlic powder, basil and oregano.

Drain off excess grease and pour in spaghetti sauce and cooked pasta. Cook for 2 minutes, then remove from heat.

Pour sausage and pasta mixture into baking dish and top with parmesan cheese.

Evenly spread mozzarella cheese over the top and lay our pepperoni on top of that.

Place baking dish in oven and bake for 40 minutes, or until cheese melted and bubbly and dish is warmed through.
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Chicken Salad


Serves four

Ingredients

2 medium chicken breasts, cooked and shredded or cubed
1-2 stalks celery, chopped
1/2 large apple, chopped (red or green apple, use what you like)
3/4-1 cup toasted walnuts, roughly chopped (or pecans, or other nuts or seeds)
1 cup grapes, halved (or dried cranberries, cherries, or other fruit)
1/4 cup plain greek yogurt*
1/4 cup mayonnaise*
1 TBSP apple cider vinegar (or tarragon vinegar, or white wine vinegar)
1 TBSP fresh tarragon, chopped (or basil, oregano, rosemary, or other herb)
Pinch of salt and pepper, to taste.

* Author’s note: I like to use a combination of mayo and yogurt to make this classic salad a little lighter. Feel free to use whatever you like.

Directions

Shred or cube the chicken and place it in a bowl. Add the chopped celery, apple, and toasted walnuts.

In a separate bowl, stir together the yogurt, mayonnaise, vinegar, tarragon, and a pinch of salt and pepper, to taste. Add the dressing to the chicken mixture, and stir to combine.

Mix in the halved grapes last, to keep them from getting bruised. Taste and adjust seasoning if necessary. If the mixture is a little dry, add a bit more yogurt or mayonnaise.

Store in an airtight container in the fridge.

Author’s Notes: Salad is best after a couple of hours, so the flavors have had a chance to mingle. Serve as is, in a wrap, on a sandwich, or however you like. You could even double the dressing and mix in some cooked penne for a pasta salad. I like mine simply with fresh lettuce and a bit of avocado.
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