Tag Archives | Zucchini

BBQ Spice Blend (and what to do with it)

Published on in Condiment, Legumes, Raw, Snack By |
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BBQ Spice Blend (and what to do with it)

The idea for making my own BBQ spice blend was born out of trying to block BBQ chips from becoming the norm at my house. I’m not proud of it, but when I was pregnant I had cravings for salt and vinegar chips that I could not shake, and no matter what I tried, no healthy substitute would do.

BBQ Spice Blend (and what to do with it)BBQ Spice Blend (and what to do with it)

I didn’t eat them as much as I wanted to (good thing because I would have given birth to a potato chip or worse, a Costco-sized bag of them) (let’s be honest, it kind of felt like I did anyway), but when I did, I got my husband his own bag because I was not sharing. I got him BBQ, because that is his thing whether or not he’s pregnant. He was in hog heaven because chip-eating was not a regular event in our house before then.

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Mashed Curried Vegetable & Navy Bean Soup

Published on in Freeze-able, Greens, Legumes, Main course, Soup By |
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Mashed Curried Vegetable & Navy Bean Soup

Something that never ceases to amaze me is the versatility of vegetables. I try to use the lesser-known ones too, mostly to show you what to do with them when you see them and to highlight their nutrition stats, but if all you can find where you live are the most basic of veggies, you can still make a huge variety of recipes.

Mashed Curried Vegetable & Navy Bean Soup

Take a look at the vegetables used in this recipe. They’re just the everyday stuff found at the farmer’s market or any grocery store (where I live). But this soup tastes rich, exotic and nourishing, not at all like a yawning fridge.

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Roasted Summer Potluck Veggies with White Beans

Published on in Keto-friendly, Legumes, Main course, Nightshade-free, Salad By |
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Roasted Summer Potluck Veggies with White Beans

If you’ve ever been to a steakhouse and aren’t a steak person, you’ve probably noticed that the veggies are an afterthought. Under/over-seasoned, under/overcooked, generally unattended to and unloved. I don’t know if this is because they assume nobody eats them anyway, but if you’re only really eating the veggies, it’s not that cool. And even if you’re there for the steak, why should the guys it’s sharing a plate with be overlooked, especially with all of the menu brags that the steak quality gets?

Roasted Summer Potluck Veggies with White Beans

I think about food too much, but I do still think this is a strange oversight. And I’m definitely not telling you to go to a steakhouse; I’m actually hoping to show you how to show up to a friendly, omnivorous bbq without being the guy who brought the hummus.

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Zucchini Noodle Aglio e Olio

Published on in Keto-friendly, Main course, Nightshade-free By |
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This recipe is for when you aren’t in the mood to make dinner and you’re hoping that one more spoonful of almond butter will nudge you into the ‘not hungry anymore anyway’ zone. Except that almond butter for dinner might be the saddest meal fate of all time (I’ve done it, it was sad).

It is easy to make just for yourself, but it’s also very easy to make for two of you, or even a group. It is the simplest classic Italian pasta, ‘Aglio e Olio’ (‘Garlic and Oil’), only instead of feeling the almost entirely vegetable-free guilt and making a salad to go with it, we make it with zucchini noodles, therefore turning the whole thing into a salad.

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