by Heather | May 4, 2021 | cooking, gluten free, protein, recipe, seafood, squash, Uncategorized
Ingredients:
- 1 lb raw shrimp, peeled and deveined
- 4 small-medium zucchini
- 14 oz can organic, diced tomatoes
- 1 Tbsp olive oil
- 1-2 Tbsp ghee (clarified butter)
- 4 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 1 tsp italian seasoning
- salt & pepper to taste
Directions:
- make zucchini noodles by spiralizing zucchini (to save time, you can buy premade).
- heat oil in saute pan and once hot, add shrimp and garlic. cook until shrimp is pink and garlic is browned. remove from pan.
- add ghee, zucchini noodles and spices to pan and saute for 2 minutes. add diced tomatoes and cook for an additional two minutes.
- toss shrimp in with zucchine and serve
by Heather | Sep 4, 2018 | challenges, fruit, general health, gluten free, grains, greens, protein, quinoa, recipe, salad, seafood, squash, wellness
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by Heather | Apr 24, 2018 | cooking, recipe, squash, Uncategorized, vegan, vegetarian
Sea Salt & Vinegar Zucchini Chips (Servings 2)
Ingredients:
• 1 zucchini, cut into thin, 1/8 inch slices (about 48 slices)
• 1 tablespoon malt vinegar
• 1.5 teaspoons olive oil
• 1/8 teaspoon sea salt
Directions:
1. Preheat oven to 200°F.
2. Carefully toss zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let marinate for about 10 minutes.
3. Line 2 baking sheets with parchment paper, and place zucchini slices in a single layer.
4. Season lightly with salt.
5. Bake at 200°F for 2 to 2.5 hours, or until chips are crispy and lightly golden. Flip chips after the first hour. Remove from oven; cool completely.
by Heather | Nov 27, 2017 | cooking, gluten free, recipe, squash, vegan
Butternut Squash Chili
Ingredients:
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp each: cumin, chili powder & ginger
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 C butternut squash, cubed
- 3 Cups vegetable broth
- 28 oz Fire Roasted Whole tomatoes, diced or broken up
- (2) 14 oz cans black beans, rinsed, rained
- (1) 14 oz can Northern white beans
- 1 Tbsp balsamic vinegar
- 1 large lime for juice & garnish
Directions:
Saute oil, garlic, onion, celery and spices for 5 minutes ~ until softened. Add remaining ingredients except lime juice, and simmer for 1 hour. Serve warm with lime juice and vegan sour cream if you’d like.
by Heather | Oct 16, 2017 | cooking, gluten free, meat, protein, recipe, squash
Beef and Butternut Squash Stew
Ingredients:
2 lb Butternut Squash, peeled and cubed
3 – 4 tbsp Olive Oil
1 large onion, chopped
2lb organic beef chuck
32oz Beef Stock (organic, gluten free)
2 garlic cloves, crushed
sprig fresh thyme, or dried
sprig of rosemary, or dried
1 tsp salt
1 tsp pepper
Directions:
1. Prepare the squash by peeling it, removing the seeds and cutting it into cubes.
2. If your beef is not already cut into pieces then cut it up into cubes, and the same for the onion.
3. Heat the oil on a medium heat in a large pot with a solid bottom, then add the onion and sauté for a couple minutes, now add the beef and brown it for a couple of minutes.
4. Add the beef stock, herbs, salt and pepper.
5. Cook it on the stove top on a low simmer for about an hour with a lid on the pot, do not boil.
6. Finally add the butternut squash and cook for a further 30 minutes or until beef is tender.
(Credit: http://www.noshtastic.com/beef-and-butternut-squash-stew/)
by Heather | May 15, 2017 | challenges, cooking, gluten free, protein, recipe, squash, vegetarian
Mexican Zucchini Burrito Boats
Ingredients:
• 4 large zucchini
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 cup salsa (use your preferred level of spiciness)
• 1 red bell pepper, cored and diced
• 1/2 red onion, diced
• 1/2 cup organic corn kernels
• 1 jalapeno (or poblano pepper), cored and diced
• 1 tablespoon + 1 teaspoon olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 cup fresh cilantro, finely chopped
• salt to taste
• ½-1 cup shredded cheddar/monterey jack cheese
Directions:
Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
(Credit: www.makingthymeforhealth.com/mexican-zucchini-burrito-boats/#_a5y_p=5350989)
