Tag Archives: Zucchini

New parent vegetable lasagna and my favorite app

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I love cooking meals for friends that have just had a baby because it means 1) I get to cuddle a newborn, and 2) hopefully bring a little sanity to some under-slept pals. However, you can’t just bring anything – there are a few qualifications that these meals must pass:

  • Little to no work for the new parents to prepare
  • Chock full of veggies to keep new parents going strong
  • Makes enough servings to have a few days of leftovers
  • Delicious
  • Pairs well with the glass of wine that mom desperately deserves

This lasagna fits the bill – I’ve made it several times now.  After a couple requests for the recipe, I decided to post it.

New Parent Veggie Lasagna, adapted from KathEats

-1 package lasagna noodles
-25 oz jar of pasta sauce (I like any kind from Trader Joe’s)
-1 small jar of pesto
-1 bag baby spinach
-2 to 3 zucchini
-4 roma tomatoes
-2 to 3 medium carrots
-5 oz. shredded parmesan cheese
-8 oz. shredded mozzarella cheese
-16 oz. low fat cottage cheese

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Let’s do this:

Slice your zucchini, tomatoes, and carrots thinly. I like to use my mandolin for this task.
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Prepare all your ingredients and get ready to layer!
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I go in the following order: noodles, sauce, pesto, veggies, cheeses, spinach. Then start over with a new layer of noodles, so you have 3 layers by the end. Top the last layer of spinach with a little extra cheese.

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Done!

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Cover with tin foil. I tucked in some italian bread, red wine, and two pieces of this cake that I happened to have made the day before for a birthday.
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Plus a note with baking instructions (400 degrees covered for an hour).
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As a final note, NONE of my recipes would be possible without the new app I have been using – ziplist! I was looking for a way to quickly add ingredients from recipes I found on the internet (mostly pinned on pinterest) to a running grocery list. Here’s how ziplist works for me:
(Note: This post is in no way sponsored by Ziplist – I can assure you they have no idea who I am. I just like it!)

1. Go to ziplist and create an account.

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2. Drag the ziplist toolbar icon onto your bookmark bar.

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3. Find any recipe you like on the internet and click your new bookmark bar.

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4. The ingredients get added to your “recipe box”.

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5. Click “add to list” and choose the ingredients you want added to your grocery list.

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6. Download the app from your app store. Take your app to the store and shop!

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Do you guys use an app for grocery lists? I’d love to know!!

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Sugar-free, gluten-free zucchini muffins

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There’s a bakery in my neighborhood that has truly perfected the muffin. Perfectly cooked crust, soft and fluffy inside, and perfection when paired with a latte. 

With muffins this good nearby, I rarely venture into the world of muffins myself. I guess you could say I’m a buy (vs. build) kinda girl when it comes to muffins. But when I stumbled upon a sugar-free, gluten-free recipe for zucchini muffins, I knew I had to try it out. These muffins are totally different than your typical bakery muffin – they are savory, and have a remarkably buttery taste even though they have no butter. Plus the recipe couldn’t be easier; the hardest part is grating the zucchini. The Huz eats about 6 of these in one sitting, so I usually make 2 batches at a time.

Zucchini muffins, makes 12 muffins, adapted from the Clean Program Blog

-2 1/4 c almond flour
-2 chia seed “eggs” (2 T chia seeds soaked in 6 T water), you can also use 2 eggs
-1 1/2 cups grated zucchini
-3/4 t sea salt
-1 t baking soda
-1 t cinnamon
-1/3 cup coconut oil, plus a little extra for greasing the muffin tin
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Let’s do this: 

Preheat your oven to 425. If your coconut oil is solid, you can liquify it by putting it in a ramekin and sticking it in the oven while you prepare the rest of the recipe.

Make your chia “eggs” by combining 2 T of chia seeds with 6 T of water and let it sit to absorb the water. Get to work grating the zucchini.
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Toss all the ingredients in a bowl.
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Stir.
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Grease your muffin tin with some of the coconut oil. Portion the dough into the muffin tin. I fill the cups about half way.
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Bake for about 14 minutes.
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Enjoy with a latte on the comfort of your couch!

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Minestrone verde

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Since I think we’re all so sick of this winter that we’re even sick of complaining about it, I’ll list 3 things that are actually good about this weather (in the whole glass-half-full spirit):

1. I bought some snowshoes this year and have definitely gotten my money’s worth. I take Ruby snowshoeing in the park near our house. She loves it and never seems to get cold. Watching her race around while grabbing mouthfuls of snow melts my almost-frozen heart. Here she is in action:

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2. Stuck inside => manicures. My nails have never looked so good. The latest is Essie Lilacism:

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3. Cold winter weather means one thing in our house: Soup! I have tried a bunch of new recipes this winter and this one is definitely my favorite! It’s warm and also a little spicy thanks to the salsa verde topping. It’s sure to warm even the coldest fingers and toes.

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Minestrone Verde, serves 3-4, adapted from The Healthy Chef

-1 large leek
-3 celery stalks
-2 T olive oil
-4 cups vegetable broth
-2 cups water
-2 small zucchini
-1 bunch tuscan kale
-1/2 t salt
-1 cup frozen peas
-1 cup frozen broccoli florets
-1 cup frozen asparagus tips
-Optional topping: Avocado and Salsa verde (recipe below)

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Let’s do this: 
First, slice up the white and light green portion of the leek and slice the celery.

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Heat up the olive oil in a large pot. Add the leek and celery and saute for about 4 minutes or until the leek and celery are soft.

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Chop up your zucchini.

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Cut out the inner vein from the kale and discard. Roughly chop the leaves.

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Add the broth, water, zucchini, kale, and salt to the pot and bring to a simmer for about 10 minutes.

Add the frozen peas, broccoli, and asparagus. Simmer for about 5 more minutes.

Top your soup with avocado and salsa verde and try not to complain about the 6 inches of snow accumulating outside…

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Salsa Verde:

-1/2 bunch fresh basil
-1/2 bunch fresh parsley
-2 cloves garlic
-1/2 t salt
-3 T lemon juice
-6 T olive oil

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Combine all ingredients in a blender and process for about a minute. Before:
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After:
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