by Julie Holland | Aug 9, 2016 | Eats
Zucchini Lasagna: Zucchini seems to be growing in popularity, and it makes sense when you look at how healthy and versatile it is. I’ve seen it used in everything from brownies to “boats”. And it makes for an excellent guilt-free lasagna. The...
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 | May 26, 2016 | Eats
Veggie Summer Rolls: So much fun to make and SO yumz! The filling options are endless.. swap out noodles for quinoa, add tofu or eggs.. Here is a recipe I found, on MinimalistBaker.com, for quinoa summer rolls. I like to pick up the spring roll sheets and noodles at H...
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...
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