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My twin babies fell madly in love with zucchinis. So, I buy big quantities of zucchinis and put them in pretty much every vegetable dish. I even like them raw in a salad. Their mild taste works for the days when there isn’t a single cucumber in the fridge. Since,in my opinion, a casserole is the easiest dish to feed the whole family, I like to make this simple zucchini bake. It tastes delicate enough to eat the leftovers for breakfast. Zucchini is rich in nutrients, especially manganese and vitamin C. One cup of cooked zukes contains 1.64g of protein and .15g of omega-3 fatty acids.

You can make this recipe vegan by using flax or chia, instead of an egg and a vegan cheese instead of cheddar. I personally never tried using quinoa or gluten-free flour here, but am sure it’s possible. If you manage to make this casserole free of gluten, please, write me a note!

Ingredients

 4     cups unpeeled, chopped zucchini (and/or yellow summer squash)

¼     cup chopped onion

1/2 cup yellow cornmeal

 2/3 cup whole wheat flour

½  tsp. sea salt

1 tbsp. baking powder

2 tbsp. olive oil

2 tbsp. agave syrup

 1     egg

 1     cup grated cheddar cheese,  set aside ½ cup

Preheat oven to 325 degrees. Combine all dry ingredients and stir well. Mix in all other ingredients  (except for ½ cup cheddar cheese) and stir well. Pour into a greased 8-inch pan. Bake for about 45 minutes. Sprinkle the second ½ cup grated cheddar cheese on top and bake an additional 15 minutes.

 

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I know, the name spells:  “The Weirdest Cake On The Internet,” but it tastes awesome! I found this delicious raw cake recipe about a month ago and never found time to make it. Too bad, because it only took me 30minutes today! If you like lemon flavor, feel free to also add a  few drops of lemon extract. The original recipe asked for jicama. I used something simpler and more readily available.

 

 

 

Cake
1/2 cup finely grated white turnip
1 1/2 cups Granny Smith Apples, pealed and grated finely
2 cups almond flour (almonds, ground in a food processor)
4 tbsp.  flax meal  (flax seeds, ground finely)
1/4 cup agave syrup
1 tsp vanilla extract
lemon juice and zest of 1 lemon
1/2 cup poppy seeds

Mix all ingredients well. Separate into two halves. Take the first half and form in a shape of a cake.

Frosting:

1 cup coconut oil
1/4 cup agave syrup
Juice of 1 lemon  ( zest opti0nal)

Beat/Whip the coconut oil with beaters! Whip again and add the agave. Then, add the lemon juice.

Assembly:
Top the first layer of the cake with Frosting. Form the second half of the dough into another layer on a  separate plate. Flip the plate to place another layer on top of the frosting.Frost the whole cake: top and sides. Sprinkle Poppy Seeds on the sides and maybe on top, as well. Top with Lemon zest curls or slices. Refrigerate for an hour or more. Serve at room temperature.

I have a few recipes of healthy cookies that I like to use. This one I found on a Russian website a year or so ago. It’s simple, gluten-free, can be made vegan and always turns out fabulous! Occasionally, I add raisins or almond slices to this recipe.

Ingredients:

3/4 cup buckwheat flour

1/2 cup powdered sugar

2 eggs (or chia substitute)

1/3 cup buckwheat honey

1 tsp coconut oil

Warm up the oven to  325°F. Mix the eggs or the chia gel with the powdered sugar, add honey, добавить мед and flour and mix well.  Cover the dish with the dough with a kitchen towel and let stand in  a cool dry place for thirty minutes. Cover the baking dish with parchment paper and oil it up with coconut oil.  Put the dough on the parchment paper, using a tablespoon. Bake the cookies for 15-20 minutes. Optopnal :sprinkle with powdered sugar prior to serving.

  1. Plantains contain high levels of vitamin A, potassium, calcium, iron and fiber. They are also low in sodium, have no cholesterol and contain natural mood enhancers. Nutritionally, plantains are similar to bananas. I like plantains as an interesting potato alternative once in a while. I buy black plantains (they are sweet inside) or let the plantain ripen and turn black on my windowsill.

    Preheat the oven to 400 degrees F. Coat the baking dish with some olive oil. Slice the plantains lengthwise into skinny strips that are about 3 inches long. Place the plantain slices in the baking dish, sprinkle them with some more olive oil  and  place them in a hot oven. Bake for about 10 minutes. Using a spatula, turn the fries over and bake for about 20-30 minutes, or until the fries are crispy. Lightly salt the plantain the minute it comes out of the oven. You can also sprinkle the plantain with spices, such as curry, cayenne or garlic on these fries.

    Salsa and lime juice work well as an accompaniment.

    photo credit: healthbent

This breakfast is  sweet, delicious , easy to make and also works as an afternoon snack. You can substitute olive oil for butter or coconut oil, if desired. The crepes are usually well-received by kids who like sweets. If fruit salad is not your thing, consider filling the crepes with two-three sliced bananas and maybe a couple of tablespoons of nut butter.

Buckwheat is a gluten-free grain, which is rich in iron, b-vitamins, calcium, protein and fiber. Buckwheat flour can be purchased in any health-food store.

 

 

   Ingredients (for 6 crepes):

  • 1/2 cup buckwheat flour
  • 1 tbsp quinoa or almond flour
  • 1 large egg or chia
  • 1 cup of water
  • 1 tbsp olive oil
  • A pinch of sea salt

Whisk the water, he olive oil, and egg together and then mix in the dry ingredients.  Set aside for 15-20 minutes.  Heat a pan and melt some olive oil (or butter). Once the pan is  heated, pour some batter in and rotate the pan to get the batter thin and smooth. Return the pan to heat for a couple of minutes until the top is hard.  Flip the crepe over.

Ingredients for Fruit Salad:

2 bananas, sliced

1 apple or pear, chopped

4 strawberries, sliced

1 kiwi, sliced

1/2 cup Orange juice

Mix the fruits together and sprinkle the juice on top.

 

Fill the crepes with the fruit salad and serve.

 

As a busy mother, I know nothing beats a good casserole when it comes down to a quick and delicious family dinner. This casserole is very easy and is excellent for utilizing leftovers. The vegetables I chose to use this time are more suggestions than musts. Green beans work well, cauliflower is fine corn is delicious and sweet potatoes taste great! Furthermore, you can take any other grain you fancy and use it instead of quinoa, making this casserole into a completely different dish altogether! I am a big fan of millet for this dish, but I also love brown rice. I sometimes use garbanzo beans instead of the multi-colored ones. I usually serve this casserole with a  nice salad of arugula, cucumbers, carrots, celery, avocado and pumpkin seeds with a bit of extra virgin olive oil on top.  Go to the kitchen and begin experimenting!

Ingredients:

  •     3 cups quinoa, cooked in vegetable broth
  •     2 medium sized peppers, chopped
  •     1 medium sized onion, chopped
  •      1 cup thawed green peas (the frozen ones)
  •     2 medium carrots, chopped
  •     1 medium zucchini, chopped
  •     1 can mixed beans, drained and rinsed
  •    4 medium tomatoes, sliced
  •     4 cloves garlic, diced
  •     1/4 cup olive oil
  •     salt to taste
  •     tabasco sauce to taste
  •     curry powder to taste
  •     1 cup of grated cheese ( goat cheese or soy cheese is fine)

Preheat oven to 375 degrees. In a large bowl, mix all chopped vegetables, (except for tomatoes) beans, garlic olive oil and spices.

In a  casserole dish, put the quinoa on the bottom and the vegetable mix on top. Put tomatoes on top. Sprinkle with cheese. Bake for about 45 minutes.

This snack is nutritious and super easy.  Kids love it and it’s not junk food! I like to cut corners by using precut carrot slices, but, obviously you can slice your own carrots. I like to double up the recipe and keep the leftover chips in an air-tight container. Unfortunately they don’t stay there for too long: way too yummy!

 Ingredients:

6 cups round thin carrot slices

5 tbsp. olive oil

Sea salt to taste

Preheat the oven to 425 degrees F. Arrange the carrots on a baking tray. sprinkle the oil and the salt. Bake for 20-30 minutes, until the carrots begin to get slightl brown around the edges.

 

I love spicy food, so these cookies taste amazing to me. In the past I had made them with 4 tbsp. of tahini paste instead of eggs and with more whole wheat flour when I couldn’t find any quinoa flour in the pantry.  I have tried putting black pepper in them ( surprisingly, nice) and ground fresh ginger (really yummy.) I have also tried the cookies with 2 cups of brown sugar instead of agave an the results were awesome. Once I used rolled oats instead of 1/2 the flour amount and it worked as well.

The original recipe (which included sugar and butter and cardamom) came from a book called An Unthymely Death and Other Garden Mysteries: A Treasury of Stories, Herbal Lore, Recipes and Crafts by Susan Wittig Albert.

 

yield: about 60 cookies

 

 

Ingredients

  • 1 cup coconut butter
  • 1.5 cups agave syrup
  • 2 eggs, lightly beaten (or use chia gel instead)
  • 2 cups  whole wheat flour
  • 1 cup quinoa or almond flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 2 tsp. curry powder
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1 cup walnuts, chopped

Preheat the oven to 350 degree F. Combine coconut oil with the agave ( you may need to warm the oil up first.) Add eggs or chia.

Sift dry ingredients together.  Slowly add  to the oil mixture. Stir in nuts.

Divide dough into four rolls and wrap each in waxed paper. Refrigerate at least 4 hours (may also be frozen).

Slice into ¼-inch slices and place on an ungreased baking sheet. Bake  until golden brown, for about 12-14 minutes. Let cookies cool for 2 minutes on

baking sheet, then remove to a rack to cool thoroughly.

This amazing potato looks impossible to resist. This post is a reprint from Chicho’s Kitchen:

Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish
Preheat the oven to 425˚F (220ºC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.
Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.
Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.
Garnish with additional parmesan and chives!

The following is a reprint from IIN blog. I am a proud graduate and love this post, full of yummy recipes by my fellow grads!

 

100 Recipes for a Healthy Summer

Posted on May 25, 2011 by Integrative Nutrition

Summer is finally here! It’s time for BBQ’s and outdoor dinner parties with friends and family. We want to make it easy for you to make healthy dishes for your family, but still enjoy the cooking activities that define summer. We collected a list of 100 healthy recipes for you to enjoy all summer long!

Appetizers

!00 Healthy Recipes for Summer1Pizza Caramel by Nourish Nutrition

2. Artichoke Pesto Stuffed Tomato by Making Good Choices

3. Vegan Spring Rolls with Mango Ginger Dipping Sauce by Wholesome Kid Food

4. Easy Hummus by Andrea Beaman

5. Mango Salsa by Terry Walters

6. Spicy Slaw by Elana’s Pantry

7. Peaceful Parsley & Pistachio Pesto by Peacocks and Moonshine

8. Creamy Curry Sauce with Summer Veggies by Collective Nutrition

9. Sesame and Thyme Pancakes by Wholepromise

10. Asparagus Sundried Tomato and Goats Cheese Pizza on Spelt by Wholepromise

Soups

100 Healthy Recipes for Summer

11.  Roasted Tomato Soup by Love, Life and Lollipops

12.  Farmstand Gazpacho by Eat, Live, Run

13.  Really Easy Spice Pumpkin Soup filled with Beta-Carotene by Scott Mathias

14.  Summer Herb Soup by Kath Eats Real Food

15.  Cold Beet and Fennel Soup by Clean and Delicious

16.  Easy Asparagus Soup with Seasoned Dill Yogurt by Cook me Healthy 

Salads

100 Healthy Recipes for Summer

17.  Quinoa Summer Salad by Alicia Somma

18.  Raw-Vegan Som Tum by Tina Leigh

19.  Radish, Celery and Apple Salad by Seven Spoons

20.  Roast Chili Butternut and Fig Salad by Me Organic

21.  Watermelon, Feta and Tomato Salad by Lemons and Loafers

22.  Refreshing Chopped Salad by Miligirl Wellness

23.  Jicama Salad by Raw, Radiant Health

24.  Quinoa Salad for all seasons by Chronic Wellness Coaching

25.  Orzo Super Salad by 101 Cookbooks

26.  Quinoa and Black Bean Salad with Apricot Lime Vinaigrette by Terry Walters

100 Healthy Recipes for Summer 27.  Southern Style Cobb Salad by Find Your Balance Health

28.  Rustic Pesto Potato Salad by Clean and Delicious

29.  Pumpkin Seed Salad by Feed Your Life

30.  Delicious Life Beet and Walnut Salad by Live a Delicious Life

31.  Crunch Salad by Live a Delicious Life

32.  Ribboned Asparagus Salad with Lemon by Smitten Kitchen

33.  Radish, Asparagus and Mint Salad by Coloring the City

100 Healthy Recipes for Summer 34.  Fresh Corn, Tomato, Avocado and Black Bean Salad by Whole Nutrition

35.  Black Lentil and Quinoa Salad with Citrus Dressing by Infinite You

36.  Green Light Salad by My Healthy Vision

37.  Spicy Curry Kale Salad by Natalie Duhamel

38.  Curried Cauliflower Quinoa Salad by Maureen O’Neal

39.  Roasted Butternut Squash and Wheat Berry Salad with Goat Cheese by Cook me Healthy

40.  Spinach Salad with Mango and Avocado by Linda Poynter

41.  Raw Kale & Beet Salad by Beth’s Botanical Scents

Refreshments

100 Healthy Recipes for Summer

42.  Watermelon Aguas Fresca by Elana’s Pantry

43.  Summertime Blueberry Coconut Smoothie by Frank Giglio

44.  My Green Smoothie by Muscle Chick

45.  Watermelon Lemonade by Smitten Kitchen

46.  Pineapple Ginger Cooler by Maureen O’Neal

47.  Peachy Green Smoothie by Natalie Duhamel

48.  Super Simple Strawberry (Shh, and Spinach) Smoothie by The Nourished Life

Breakfast

100 Healthy Recipes for summer

49.  Veggie Frittata by Frank Giglio

50.  Sweet Corn Pancakes by Smitten Kitchen  

51.  Japanese Style Breakfast by Integrative Nutrition

52.  Coconut Spelt Pancakes by Wholepromise

53.  Homemade Granola by The Sublet Kitchen

54.  Buckwheat Banana-Walnut Pancakes by Cook Me Healthy

55.  Breakfast Casserole by Integrative Nutrition

Dinner

100 Healthy Recipes for Summer

56.  Sautéed Chicken with Caramelized Onion-Tomato Relish by Cook me Healthy

57.  Mixed Green Salad with Tilapia and Clementine’sby a Hint of Greens 

58.  Coconut breaded Mahi-Mahi Tacos with Mango Salsa by Coloring the City

59.  Grilled Salmon Paprika by Elana’s Pantry

60.  Spiced Turkey Burgers with Green Olives and Feta by Pinch My Salt

61.  Sesame Chicken and Orange Salad by Wholepromise

62.  Sweet and Hot Chicken with Eggplant and Mushrooms by Destiny Kelley

63.  Quinoa and Spinach Burgers by Winspiration Wellness

Vegetarian Dinner 

100 Healthy Recipes for Summer 64.  Thai Coconut Stir Fry by Selkis Whole Foods

65.  Bean Burgers by Kath Eats Real Food

66.  Pasta with Green Beans and Cannelloni Beansby Mary Curran

67.  Cashew and Ginger Stir-fry by Laurel Staples

68.  Sweet Potato Burgers by Making Good Choices

69.  Bean Stir Fry by Making Good Choices

70.  Spicy-Sweet Arugula Sautee by Pure Potential Wellness

71.  Spring Panzanella by 101 Cookbooks

100 Healthy Recipes for Summer 72.  Peanut Soba Noodle Bowls by Eat, Live, Run

73.  TLT Sandwiches by 101 Cookbooks

74.  Gluten Free Veggie Burger by Whole Health Designs

75.  Vegan Pot Pie by Curvy Gals

76.  Brussels Sprout Pizza by Simply Seeking Life

77.  Avocado Pesto Pasta by Landry Fuller

78.  Rice Soba Noodles with Tea Spice Veggies by I Wanna Cookie

79.  Quinoa Grilled Vegetable Salad by Monica Delgado Chaffee

Side Dish

100 Recipes for the 100 days of summer 80.  Grilled Summer Vegetables by Your Wellness Tree

81.  Spicy Jicama “Fries” by 2Good2beRaw 

82.  Summer Squash Saute by Integrative Nutrition

83.  Sautéed Summer Squash, Cherry Tomatoes, Fresh Basil by Andrea Beaman

84.  Vegan Stuffed Red Peppers by Becky’s Kitchen

85.  Sweet and Spicy Kale Chips by Get Healthy with Lindsay

86.  Spicy Asian Cabbage Slaw by Chef in my own mind

 

Dessert

100 Healthy Recipes for Summer

87.  Detox Blonde Macaroons by Healthy Hoggin

88.  Rawberry Rhubarb Pie by Me Amoeba

89.  Banana Peanut Butter “Ice Cream” by Lemons and Loafers

90.  Healthy Jell-O by Becoming Raw

91.  Healthy Popsicle by Becoming Raw

92.  Ricotta Millet Pudding by Lottie and Doof

93.  Blackberry, Honey and Yogurt Pops by Lottie and Doof

94.  Strawberry Rhubarb Crisp by Clean and Delicious

95.  Strawberry Mango sorbet Popsicles by Live a Delicious Life

100 Healthy Recipes for Summer 96.  Coconut Pudding by Edna Michaeli

97.  Awesome Raw Coconut-Almond Fudge by Aamina Barbara Arnoth

98.  Heather’s Maple Squash Muffins by I Wanna Cookie

99.  Coconut Cherry Chia Bomb by Maureen O’Neal

100. Tropical Mango Banana Sherbert by Delicious Nutrition

Need more summer recipe inspiration? Check out these recipes from IIN!

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