by Julie Holland | Jun 28, 2016 | Eats
Zucchini Caprese Stacks: Ah, comfort food on a Monday (last night’s filling din). Pretty simple to make and on the healthy side. It’s just veggies and protein, after all. Fat free mozzarella is always an option, or part skim. And I like to use olive...
by Julie Holland | Mar 30, 2016 | Eats
Cheesy Zucchini Potato Casserole: ..Also includes slices of tomato, but all that made the title too long. This simple and delicious dish is perfect for a dash-about kind of night. It’s fun to make (it’s so pretty!) and really only involves slicing,...
by Julie Holland | Mar 20, 2016 | Eats
Spicy buffalo cauliflower bites are a delicious replacement for chicken. Easy to make and great as a snack or dinner side. Cut cauliflower into bite sized pieces, brush with olive oil and roast at 450 for 15 minutes. Mix a few tablespoons of sriracha and other hot...
by Julie Holland | Sep 10, 2015 | Eats
Stacked Caprese Salad with Asparagus: Enjoy this as an appetizer or the main course– veggies and protein, check! Or maybe just “veggie” without the “s”…are tomatoes a fruit?? Either way, it’s nutritious and deeelicious. See...
by Julie Holland | Dec 16, 2014 | Eats
A healthy Italian casserole option, layering polenta slices with cheese, veggies and spinach, in a tomato-basil sauce. I used this recipe, from EatingWell.com Ingredients: 1 package prepared polenta 1 zucchini 1 onion 1 clove of garlic 1 yellow or green bell pepper 1...
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