Everything from this meal came from our garden except the sausage. And what an amazing meal it was!! I’ve been really trying to utilize what we have in our garden to feed our family as well as our livestock (by that I mean our rabbit and chickens). I figured why not give this a try….and well, I’m glad I did!! Here it is:
Sausage Zucchini Boats
1 Lb of sausage
1 Green pepper chopped
1 Onion chopped
1 Jalapeno pepper chopped fine
1 Medium tomato chopped
Directions: Slice zucchini in half and scoop out the seeds. Rub with olive oil and spices. Take sausage out of its casing and brown with the pepper, onion, jalapeno pepper, and tomato. Add spices, stir, and add to zucchini. Bake at 350 uncovered for 25 min. Let cool 5 min and serve. AMAZING!!!
You could add so many things to this.I’m going to try this as a breakfast dish with egg too!! I love zucchini for this reason. It has such a mild flavor that you can pair it with just about anything!!
Tonight I had no meal plan. I have been running around today, and forgot to thaw something out so I needed think fast. The kids had the usual gluten free pasta and sauce, but I decided to give this a try for us grown ups. The tuna with the horseradish sauce topped with the creamy avocado makes for an explosion of flavor in your mouth! I came up with this and honestly, I will definitely be making this again!! Here’s how to make it:
Tuna Cakes with Avocado and Quinoa
2 Large cans of tuna (drained)
1/2 Small onion diced
A few sprigs of flat leaf parsley (minced)(reserve some for garnish)
1 Avocado sliced
Horseradish sauce (mayo and horseradish mixed together)
Quinoa (prepare according to package)
Red beets (for garnish)
Directions: In a bowl, add drained tuna, spices, onion, egg, and parsley. Mix. Heat olive oil in cast iron skillet. Form tuna into balls the size of your hand and flatten to make a patty. When oil is heated, place into skillet. Cook until browned and crispy on both sides (approx 5 min). Cook quinoa and plate. Place cakes on top. Drizzle with horseradish sauce and top with avocado and parsley. Add cooked red beets for a beautiful finish.
You could definitely use crab meat instead and that would taste amazing!! In fact, that is now on my list!! You could also try out different sauces. Tuna really can go with anything. Plus, it’s cheap. And when you’re on a budget, I welcome that!! Enjoy!!
With an abundance of peppers coming into the garden, I wanted to make something for dinner with them. Traditionally, I usually make stuffed peppers with brown rice but I wanted to try something a little different. The meal itself is simple, just a few things here and there, but the taste packs a punch. Here is how I made them.
Fire Roasted Stuffed Peppers with Quinoa
1 Can of organic fire roasted tomatoes
1 Lb grass fed hamburger
4 Cups of cooked quinoa
3 Peppers sliced in half
Directions: Cooked hamburger in a little olive oil and spices until brown. Set aside. Cook quinoa using package instructions (double). Slice pepper and place into a pot of boiling water for 3 minutes. Place in baking dish. When quinoa is cooked, add ground hamburger and mix. Stuff peppers with quinoa mixture. Spoon roasted tomatoes on top. Bake uncovered at 350 for 20 minutes. Let sit for 5 minutes and serve. Enjoy!!
Need a way to use up all those cucumbers in your graden? Here is a really easy recipe that is a staple in the summer! This recipe is gluten free, healthy, filling, and would be great for entertaining. Here’s how to make it.
Guacamole Chicken with Cucumbers
1 Cucumber sliced
2 Avacados mashed
2 Small chicken breasts grilled and diced
Red onion for garnish
Directions: Slice cucumber while grilling chicken. Pull chicken off grill and let cool. Mash avacados in bowl adding spices and lime juice. When chicken cools, dice into small pieces. Add to guacamole. Mix. Place sliced cucumbers on platter and add chicken/guacamole. Garnish with red onion. Enjoy!
This is an amazing recipe. Definitely one to add to your recipe box!
Summer would not be complete without this dish. This is a great way to find something quick and easy as a side for breakfast, lunch, or dinner! They have many recipes out there, but I make mine super easy because sometimes you just don’t have time! Here is how I make mine:
3 Cucumbers peeled and sliced thin
2 Tomatoes seeded and chopped
1 Small red onion sliced thin
1/2 Bottle of Italian dressing
Directions: Wash your cucumbers and tomatoes. Peel off some of the peel so it makes strips of green. Slice thin and place in bowl. Cut tomatoes. Take as many seeds out as you can. Chop and put in bowl. Slice onion thin and add to bowl. Pour dressing on top. Cover and refrigerate for 1 hour. Serve and enjoy!
You can also use white vinegar and honey instead of dressing. I have made them both ways. Honestly, I just mix vinegar and honey together until it tastes good! No recipe for that!! I didn’t want to use up all my honey since the budget only allowed for a little jar of honey this week.
If your garden is like ours, you probably have more zucchini then you know what to do with!
We love fried zucchini, but we try to avoid gluten at all costs. So I needed to get creative so we could have one of our favorite sides for dinner.
I bought cassava flour about a month ago and tried it out. It was perfect. I love this flour. It is four from the yucca root. It’s light and doesn’t feel heavy on your stomach, and well you wouldn’t even have know the difference! Want to try fried zucchini? Check out my gluten free version:
Gluten Free Fried Zucchini
1 Large zucchini ( fed all 6 of us)
2 Cups cassava flour
Oil for frying (I used organic olive oil)
Horseradish sauce- A mayo of your liking mixed with horseradish.
Directions: Start by heating oil up in cast iron skillet. Get out two plates. Add eggs to one and beat until smooth. Add flour, salt, garlic to the other and mix (use to your liking). Slice zucchini thin. Add zucchini to flour first, then egg, the flour and place in skillet. Cook about 2-3 min each side or until golden brown. Drain on paper towel. Serve immediately!
This is picky eater approved. In fact, I needed to tell her she was cut off!!
A tip on seeing if your oil is ready…use the handle of a wooden spoon. Dip it down into the oil. If bubble start forming around it, it’s ready!!
You can add all different spices. Chili powder is a good one. And add some horseradish sauce for a great added flavor! Enjoy!
I had to share one of my favorite smoothie recipes with you. When it’s a hot summer day and you want something delicious but you don’t want to reach for ice cream, candy, chocolate, etc, this is a perfect way to have the best of both worlds. Its buttery flavor from the pecans mixed with the rich flavor from the milk makes this a recipe one you’ll enjoy over and over.
This healthy smoothie has 3 ingredients and is really easy to make:
Butter Pecan Smoothie
1 Frozen banana
1 Tbsp ground pecans
Directions: Add all ingredients to blender until smooth. Add as much milk depending on what consistency you’d like it. Pour into a beautiful glass, put your feet up, and know that this amazing smoothie is healthy!! Enjoy!
Picky Eater Approved!!
These little gems are the money ticket to any picnic this summer. They are great on burgers, salads, sandwiches, the possibilities are endless!! They are sweet and tangy and remind me of pickled eggs, but without the sugar. I use honey for all my sweetener. We are fortunate to have an awesome beekeeper near by. Here’s the recipe so you can have the coolest dish at your next gathering:
Pickled Red Onions
2 Large red onions
1 Cup white vinegar
2 Tbsp Honey
1/2 Tsp salt
32oz Mason jar
Saucepan of boiling water (about 3 cups)
Directions: Peel onions and slice thin. Put in a colander and pour the boiling hot water over them to speed up the pickling process. Place into mason jar. Next, in a bowl mix vinegar, salt, and honey until honey is dissolved. Pour mixture into mason jar. Place lid on top and let sit on the counter for a couple of hours, then transfer to the refrigerator. They taste better the longer they sit. Stores for a week (if they last that long)!! Enjoy!!
You may need to adjust the vinegar and honey to your tastes. We like it a bit tangy so if you like it sweet, add a bit more honey 🙂
So I ate this when I got back from my run last night. I got the idea when we were running errands and stopped for a bite to eat. I got a salad and thought the onions were so good on it, that I had to come home and make my version.The sweet and tangy onions mixed with the rest of the salad really make you stand back and say “wow”!! Salads are such a go to in the summertime, and I highly recommend adding this one to the mix. Everything was local or from our own backyard (except the avocados…I wish)!! You can make all the ingredients ahead and have it for the week. Here’s the recipe:
Pickled Red Onion Salad
Romaine lettuce chopped
Hard-boiled eggs sliced
Pickled Red Onion Recipe
Directions: I purposely didn’t put a specified amount because you can tailor it to how much you want to make. First, I arranged the chopped lettuce on a plate. Next add the pickled red onion in the center. Add bacon, sliced eggs, and sliced avocado. Then dig in.
It’s really that simple. 🙂
Run to your garden and pick your kale! This recipe will change your life!! The little morsels of crunchy goodness are even approved by my picky eater. They are packed full of protein, iron, folate for all you expecting Mamas, vitamin A,C,K, and tons of fiber. It’s super easy to grow and will stick around most of the year in your garden depending on the climate. Here’s the recipe:
Kale (leaves pulled of the stem and roughly chop or ripped)
Directions: Preheat oven to 400 degrees. Place parchment paper down on baking sheet. Place washed and air-dried kale onto sheet. Drizzle olive oil over kale. Add salt lightly. Toss until all kale is lightly coated. Bake for 7 minutes and check. Toss them again and place them back in the oven. When they are crispy they are done. I have found each time varies. Usually it’s around the 10 min mark but ovens vary. Place on a plate and watch them disappear!! Enjoy!!