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Zucchini Lasagna

Ingredients 

  • 4 medium zucchinis

  • 1 yellow pepper (finely chopped)

  • 1 sweet onion (finely chopped)

  • 6 mushrooms (finely chopped)

  • 2 cloves garlic (finely chopped)

  • 1 tomato (finely chopped)

  • 1 pound ground turkey

  • 4 tablespoons tomato paste

  • 2 cups tomato sauce

  • 1 cup of part-skim ricotta cheese (crumbled)

  • 1/4 cup of shredded mozzarrella cheese

  • 2 tablespoons olive oil (divided)

  • 1 teaspoon red pepper flakes

Step 1: Preheat oven to 400 degrees
Step 2: Pour 1 tablespoon of olive oil, garlic, and ground turkey into a medium frying pan. After the ground turkey is cooked, add the yellow pepper, sweet onion, mushrooms, tomato and red pepper flakes into the pan and stir occasionally. After 10 minutes, add the tomato paste and tomato sauce. Reduce heat to medium and simmer for about 15 minutes. 
Step 3: Slice the zucchinis lengthwise into very thin strips. 
Step 4: Spread the other tablespoon of olive oil at the bottom of a medium baking dish (I used 10 x 14-inch). Lay the zucchini slices down, overlapping slightly, at the bottom of the baking dish. Then add half of the ground turkey mix and spread evenly. Add a handful of the ricotta cheese ontop and spread out evenly.
Step 5: Add another layer of zucchini slices ontop, overlapping slightly. Add the last half of the ground turkey mix ontop. Add another handful of the ricotta cheese ontop.
Step 5: Add the last layer of zucchini slices ontop and use remaining tomato sauce left from the frying pan to drizzle ontop. Spread the shredded mozzarrella evenly and add the remaining ricotta to the top.  
Step 6: Bake for 40 minutes. Let lasagna cool for 10 minutes before serving.
Step 7: Ready to serve!

Fresh Veggie Spring Rolls with Almond Ginger Sauce

Ingredients
Spring Rolls

  • 5 rice papers

  • 1 medium red pepper

  • 1 medium orange pepper

  • 1 medium yellow pepper 

  • 1 cup spinach 

  • 1/2 cup of pineapple (finely chopped)

  • 1/3 cup of red quinoa 

  • 1/3 cup of lentils (either green or brown or mixed)

Almond Ginger Sauce

  • 1/2 cup of almond butter

  • 2 tbsp low-sodium soy sauce

  • 1 teaspoon garlic powder

  • half a lemon (squeezed for the lemon juice)

  • small pinch of ginger

  • 1/3 cup boiling water 

Step 1: Cook the quinoa and lentils. While these are cooking, mix all of the Almond Ginger Sauce ingredients in a small bowl and set aside. Add the bioling water last to create the dip consistency.  
Step 2: Slice all peppers into long strips. Cut the spinach into smaller pieces. Place all of the spring roll ingredients aside (peppers, quinoa, lentils, spinach and pineapple).
Step 3: Begin creating your spring rolls. Put your first rice paper in a shallow dish that is filled with water and soak for about 15 seconds or until soft. Soaking for too long will make your rice paper too soft to work with. Place your soft rice paper on a flat surface and flatten out to prepare to add your spring roll ingredients into the rice paper.
Step 4: Add a handful of the red peppers, orange peppers, yellow peppers, pineapple, spinach and quinoa and lentil mix onto the rice paper. Fold two sides in and then roll it. Repeat for the remaining 4 spring rolls.
Step 5: Ready to serve!

Garlic Tandoori Chickpea Kale Salad

Ingredients

Salad

  • 5 cups of kale (chopped)
     

Garlic Caesar Dressing

  • 8 garlic cloves

  • 3 tablespoons olive oil

  • 1/3 cup tahini 

  • 1/3 cup lemon juice 

  • 2 tablespoons honey

  • 1 teaspoon sea salt

  • Hot water to thin for desired consistency 

Chickpeas

  • 2 cups chickpeas

  • 3 tablespoons olive oil

  • 3 tablespoons tandoori spice 

Step 1: In a bowl, add chickpeas, tandoori spice and olive oil. Mix and place ingredients on a baking tray and bake for half an hour. At the same time, peel garlic cloves and bake for the same time as the chickpeas.
Step 2: Wash kale and dry. Place in a large bowl. 
Step 3: Mix all Garlic Caesar dressing ingredients in a small bowl. Mix until all ingredients are blended. 
Step 4: Mix the dressing with the kale and then top with the chickpeas. 
Step 5: Ready to serve!

Stuffed Turkey Meatballs (with Goat Cheese and Spinach)

Ingredients

Meatballs

  • 2 pounds ground turkey (lean)

  • 1 onion (finely chopped)

  • 3 garlic cloves (minced)

  • 1.5 cups spinach (chopped)

  • 1/4 cups chives (chopped)

  • 1/4 cups parsley (chopped

  • 1 cup goat cheese (crumbled)

  • 1/3 brown bread crumbs 

  • 1/4 cups grated parmesan 

  • 3 tablespoons olive oil 

  • 2 eggs

  • pinch of sea salt

  • pinch of ground pepper

Sauce

  • 4 cups tomato sauce (none of that Ragu stuff. Find the closest Italian and ask for a jar)

  • 1/4 cups of sundried tomatoes 

  • 2 garlic cloves

  • 1/2 cup onions (chopped)

Step 1: Preheat oven to 350 degrees.
Step 2: Mix all meatball ingredients in a large bowl (except for 1 tablespoon of olive oil). 
Step 3: Line a large baking tray with foil and rub the remaining tablespoon of olive oil on the surface of the foil. 
Step 4: Roll meatball ingredients into small-medium sized balls and place on foil 1 inch apart.

Step 5: Bake meatballs for 45 minutes. 
Step 6: While meatballs are baking, blend the tomato sauce and sundried tomatoes in a food processor. Add the blended tomato sauce and sundried tomato mix into a medium pot on the stove. Add the garlic cloves and onions and simmer at medium heat while the meatballs are baking.
Step 7: When meatballs are done, place them into the pot with the tomato sauce and simmer for 10 minutes.

Step 8: Ready to serve!

 

Zucchini Pastas (Pesto, Alfredo and Tomato)

Ingredients

Pesto Sauce

  • 1 cup basil leaves

  • 1/2 cup pistachio

  • 1/3 cup parmesan 

  • 1/3 cup olive oil

  • 1/3 cup lemon juice

  • 1 small garlic clove

Tomato Sauce 

  • 3 cup tomato sauce

  • 1/4 cup sun-dried tomatoes

  • 1 garlic clove

Alfredo Sauce 

  • 1 medium cauliflower

  • 1 tablespoon olive oil

  • 1/4 cup cashews

  • 1 medium garlic clove 

  • 1/2 cup almond milk

  • 1 tablespoon lemon juice

  • 1/4 cup nutritional yeast 

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

Zucchini Pasta

  • 12 zucchinis

Step 1: In a food processor, blend pesto sauce ingredients. Set in the fridge.  
Step 2: In a food processor, blend alfredo sauce ingredients. Set in the fridge.
Step 3: In a food processor, blend tomato sauce ingredients. Set in the fridge.
Step 4: Peel skin off the zucchinis with a peeler. Spiralize all the zucchinis into a large bowl. 
Step 5: Divide spiralized zucchinies evenly into three seperate medium sized bowls. Pour pesto sauce into the first bowl, alfredo sauce into the second and tomato sauce into the third. Mix all three so the sauce is mixed well with the zuchinni noodles.
Step 6: You can garnish these with almost anything. I garnished the pesto zuchinni noodles with asparagus and sun-dried tomatoes, the alfredo zucchini noodles with chives and chopped green beans and the tomato sauce zucchini noodles with onions.
Step 7: Ready to serve!  

Zucchini Stuffers

Ingredients


Zucchini Stuffers

  • 1 large zucchini (peeled into thin strips)

  • 1 pound ground turkey (lean)

  • half of an onion (finely chopped)

  • 1/4 cups of chives (finely chopped)

  • 1 garlic clove (finely chopped)

  • 1 teaspoon onion powder

  • 1/4 cup brown bread crumbs

  • 1 egg

  • 2 tablespoons olive oil

Tomato Sauce

  • 1.5 cups of tomato sauce 

  • 1 garlic clove (finely chopped)

  • 2 tablespoons goat cheese (crumbled)

Step 1: Preheat oven to 375 degrees.

Step 2: Combine all zuchinni stuffer ingredients into a large bowl except for the zucchini strips and 1 tablespoon of olive oil. Mix ingredients and then roll into small-medium sized balls.
Step 3: Rub the remaining 1 tablespoon of olive oil on the baking tray. Wrap 1-2 zucchini strips around the stuffer balls and place on baking tray 1 inch apart. 
Step 4: Bake for 45 minutes. 
Step 5: While baking, add tomato sauce ingredients into a pan and simmer on medium heat. 
Step 6: Add tomato sauce to the zucchini stuffers.
Step 7: Ready to serve!

Sweet Potato and Zucchini Fries

Ingredients

  • 1 large sweet potato (peeled and sliced into strips)

  • 1 large zucchini (peeled and sliced into strips)

  • 1/2 cup almond powder

  • 1/2 cup olive oil (divided into 2)

  • 2 teaspoons garlic powder (divided into 2)

  • 2 teaspoons onion powder (divided into 2)

  • 1 teaspoon paprika

  • pinch of oregano

  • pinch of black pepper

Step 1: Preheat oven to 350 degrees. 
Step 2: Place the sweet potato strips and zuchinni strips in two seperate bowls. 
Step 3: Place the divided olive oil in each bowl and mix. In the zucchini bowl, add in the almond powder, the divided garlic powder, the divided onion powder, and the oregano. Mix well.
Step 4: In the sweet potato bowl, add the remaining garlic powder, onion powder, paprika and black pepper. Mix well.
Step 5: Pour ingredeints from both bowls on seperate sides of a pan and leave about one inch in between strips. Bake for 35 minutes, flipping them over once. 
Step 6: After 30 minutes, briol on low for 10 minutes, flipping them over once.
Step 7: Ready to serve!

Eggplant Bean Rolls

Ingredients

  • 1 large eggplant (sliced into thin strips)

  • 1 tomato (sliced into strips)

  • 1/4 cup cannellini beans 

  • 1/3 cup chickpeas

  • 1/4 cup kidney beans

  • 1/4 cup lima beans

  • 1/4 cup pinto beans

  • 1/4 cup borlotti beans

  • 1 garlic clove

  • 2 tablespoons sunflower seeds

  • 1/3 cup lemon juice

  • 2 teaspoons olive oil + 2 tablespoons olive oil set aside

  • pinch of onion powder

  • 3 tablespoons basil paste

Step 1: Preheat oven to 350 degrees.
Step 2: Place the cannelini beans, chickpeas, kidney beans, lima beans, pinto beans, barlotti beans, garlic clove, sunflower seeds, lemon juice, 2 teaspoons olive oil and onion powder into a blender and blend until smooth. 
Step 3: Put a spoonful of the bean mixture in the middle of each eggplant strip. Place a tomato strip ontop of each spoonful of the bean mixture. 
Step 4: Wrap each eggplant strip around the bean mixture and tomato making it into a roll. 
Step 5: With the 2 tablespoons of olive oil, rub the oil around the surface of the eggplant rolls and place in a baking pan. Bake for 35 minutes.
Step 6: After baked, rub basil paste ontop of each roll.
Step 7: Ready to serve!

Carrot Nests 

Ingredients

Nests

  • 5 large carrots (peeled)

  • 6 cherry tomatoes (sliced in half)

  • 1 sundried tomato (finely chopped)

  • 2 table spoons white onion (chopped)

  • 1 teaspoon chia seeds

  • 2 teaspoons sunflower seeds

  • 2 teaspoons goat cheese (crumbled)

 

Dressing

  • 1.5 teaspoons of dijon mustard

  • 2 teaspoons white wine vinegar

  • 1/4 cup olive oil

  • 2 tablespoons lemon juice

  • pinch of garlic powder

Step 1: Spiralize carrots. Place the spiralized carrots into small bowls and shape resembling a birds nest. In the middle of the nests, place the cherry tomatoes, sundried tomatoes, white onion, and sunflower seeds. Sprinkle chia seeds around the nest. Sprinkle goat cheese ontop of everything in the middle of the nest. 
Step 2: Mix all dressing ingredients together in a small bowl. 
Step 3: Ready to serve!

Chickpea Vegetable Curry

Ingredients

  • 2 cups chickpeas

  • half a white onion (chopped)

  • 1 garlic clove (chopped)

  • half a yellow pepper (chopped)

  • half an orange pepper (chopped)

  • 1/4 cup spinach (chopped)

  • 1/4 cup green onion (chopped)

  • 1 zucchini (chopped)

  • 1 cup coconut milk

  • 2 tablespoons red curry paste

  • 2 tablespoons olive oil

Step 1: In a large pan, add the olive oil, garlic and white onion. Cook for 5 minutes on medium heat over the stove.
Step 2: Add the yellow pepper, orange pepper, spinach, green onion, and zucchini to the pan. Cook for 10 minutes on medium heat over the stove.
Step 3: Add the red curry paste into the pan and mix. Cook for 10 minutes on medium heat over the stove. 
Step 4: Add the coconut milk to the pan and mix. Cook for 15 minutes on low heat.
Step 5: Ready to serve!  

Quinoa and Vegetable Medley Stuffed Peppers 

Ingredients

  • 1.5 peppers (or as many as you want. I made one for two friends plus myself. Cut them in half and remove the seeds)

  • 3 cups cooked quinoa (mixed brown and white). 

  • 1/3 cup corn bits

  • 1/3 cup green peas + 1 tablespoon for garnish

  • 1 garlic clove (chopped)

  • 1/3 cup onion (finely chopped)

  • 1/3 cup carrot (chopped)

  • 1/4 cup spinach (chopped) + 1 tablespoon (chopped) for garnish

  • 1/3 cup mushrooms (chopped)

  • 1 cup tomato sauce + 1 cup for garnish

  • 2 tablespoons olive oil

Step 1: Preheat oven to 350 degrees.
Step 2: Place the olive oil in a large pan over the stove. Add the garlic, onion, carrot, 1/4 cup spinach, mushrooms, 1/3 cup green peas, and corn bits and cook for 10 minutes on medium heat.
Step 3: Add one cup of tomato sauce to the pan and mix. Cook for 10 minutes on medium heat. 
Step 4: Pour this mixture into the three peppers evenly. 
Step 5: Garnish with the remaining cup of tomato sauce, tablespoon of peas and tablespoon of spinach.
Step 6: Bake in oven for 10 minutes.
Step 7: Ready to serve!

 

More to come!

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