Category Archives: Recipes

Zucchini Pickles

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What do you do when you have endless amounts of monstrous sized zucchini that seems to never end? Make zucchini everything. San Diego Gardening Problems right there.

I searched for a pickle recipe that seemed fairly easy, since it was my first time making them. I also preferred to not have to go through the boiling of jars, canning process at this point, and the apparently famed pickles from Zuni Cafe in San Francisco kept popping up, so I decided to give them a go! You can see the recipe I followed here: Zuni-Style Zucchini Pickles. I’ve never been to Zuni Cafe, but now I want to go.

They’re great just to eat, use as toppers; on burgers, with eggs, plain as a snack, etc. And, they keep forever 🙂

Tip: the turmeric will stain your hands yellow, if you mix with your hands, so wear gloves!

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Rosemary Roasted Delicata Squash

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My sister (who went Paleo and is killing it), bought some delicata squash at a local farmer’s market with my parents in Iowa…I had never heard of it, but she said it was amazing. Therefore, I had to try, I love veggies and am obsessed with trying new things. In all honesty, it was in with the pumpkins, so I think I thought initially it was a decorative gourd, haha.

I looked for a quick easy recipe to try it out, and this recipe is the one I used from White on Rice Couple.

Favorite things about this new squash: 1) it’s smaller, so much easier to cut through when raw, 2) the skin gets soft with roasting so no need to peel (yay more nutrients!), 3) tastes a little less starchy, 4) versatile, and 5) bright color 🙂

I highly recommend you buy a couple and give it a go!photo 1 (16)photo 2 (17)photo 3 (11)photo 4 (5)

Spicy Asian Inspired Stirfry

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I was in the mood for spice the other night, with a lot of vegetables in the fridge, so I threw this together and it was fabulous!

Spicy Asian Inspired Stirfry

  • 1 package mushrooms
  • 1 green bell pepper
  • 1 red onion
  • 3 carrots
  • 10 garlic cloves, chopped
  • 1 bag broccoli slaw
  • Crushed red pepper
  • Powdered ginger
  • Black pepper
  • Cashews for topping
  • Coconut aminos

I chopped everything so it was ready to go, then melted about 1 TBSP of coconut oil in a sauté pan. I added the more firm vegetables first, garlic, carrots, onion. Then I added the pepper, and broccoli slaw. I generously sprinkled with crushed red pepper, powdered ginger and black pepper. I continued sautéing until the broccoli slaw started to cook down, about 10 minutes, and then added the mushrooms (and a dollop more of coconut oil), until cooked. All vegetables were crisp, and spicy! Last, I topped with cashews, and tossed until they warmed. Sprinkled with coconut aminos as a soy sauce replacement, and voilà! Spicy Asian Inspired Stirfry 🙂

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Balsamic Honey Mustard Vegetables

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I get in a slump, where I eat tons of salads. I love them, and I’m fine with it, but I don’t think my stomach is fine with raw vegetables all the time. So I’m in that area right now where I’m forcing myself to eat more cooked vegetables, and change it up. It helps that it’s Fall, too. I kind of forget how yummy celery is. Just crisp, clean and crunchy. I bought some, and it sat in the fridge for a while, then I decided to use it all up and make some random veggie dish. Here’s what I ended up with (I’m also on a mustard kick lately-so many options!).

Balsamic Honey Mustard Vegetables

  • 1 bunch celery
  • 3 cups cauliflower
  • 1 red onion, loosely chopped into chunks
  • Whole garlic cloves
  • Salt/pepper
  • Honey mustard
  • Balsamic vinegar

I brought a pot of water to boiling on the stove, and salted/peppered it. Then I added the celery and garlic since they’re more firm. I kept everything boiling, then added the onion and cauliflower. Once everything was cooked, but not mushy, I strained it. I tossed it in some organic honey mustard and a drizzle of balsamic vinegar, with an additional season of salt and pepper. So good. Sorry for the crappy pictures.

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Pizza Brussels Sprouts

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Yup, I just used pizza and brussels sprouts in the same sentence-don’t hate me. I stumbled upon this easy dish last night, and had to share. Initially, it was just going to be shredded sprouts sautĂ©ed in grass-fed butter with garlic, because I wanted something tasty and quick. Then I thought I might add something else for flavor, and decided to cut some sun-dried tomatoes I had and let them cook in the butter to soften:photo 1 (13)

THEN it really smelled like pizza-so I tried a tomato, and sure enough, it tasted like tomato sauce/buttery crust pizza-ish. I almost, ALMOST added the rest of the tomatoes and just ate those, but then decided to stick to the original plan, and added the sprouts.

THEN, it tasted like a veggie pizza. What?! Must make again.

Pizza Brussels Sprouts

  • grass-fed butter (a decent chunk from a large bar, don’t be afraid)
  • 1/2 a bag of sun-dried tomatoes, cut into pieces (I use Melissa’s)
  • 1 bag of shredded brussels sprouts
  • Garlic powder
  • Oregano
  • Sea salt/black pepper

Start by melting the butter in a sauté pan, then cut (with kitchen shears, directly over the pan), the sun-dried tomatoes into the butter. Saute for about 10 minutes over low-medium heat, adding a good amount of garlic powder and oregano. It will smell heavenly. Then dump the bag of sprouts in and continue sautéing over medium heat until the sprouts start to brown. Season with a little salt and pepper! I ate it all by myself. Ooops.photo 2 (13)