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joyfalzonedate sweetened zucchini bread
4 CommentsRead moreOne of my clients recently asked me for a healthier version of the zucchini bread she had been making for her kids. My husband isn’t really into sweet breads or anything that resembles a cake so I don’t usually bake zucchini bread or I end up eating the entire loaf myself! This was a nice challenge though and I’m happy with the result. I did try a gluten free version of this bread but I wasn’t thrilled with the outcome so I didn’t want to share. After baking three different loafs I was kind of over it. If I try again I will definitely update the recipe to include a gluten free version. On that same note, you’ve also probably heard me talk about how most people who are sensitive to gluten (not celiac) can often tolerate ancient varieties of wheat like einkorn and spelt. So maybe you want to give this a try! Einkorn and spelt are much more nutrient dense and are easier to digest than the very hybridized modern wheat. If you make any variations of this loaf, I’d love to hear how it comes out so comment here or on Instagram!
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joyfalzonezucchini crudo with summer herbs
No CommentsRead moreEvery year since my husband and I have had a garden, I harvest our very first summer squash and turn it into thinly sliced crudo. I think eating zucchini raw is the best way to enjoy it. The recipe I’m sharing today along with this one from the archives, are my favorites! Simply slice the zucchini with a mandolin or ceramic slicer and top with olive oil, fresh lemon juice and handfuls of fresh summer herbs! It is a light, refreshing appetizer or snack perfect for this humid weather.
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joyfalzonea simple thai zucchini soup
No CommentsRead moreThere comes a time every September when I find myself in a food rut. Summer produce is still going strong but nights are cool and I crave change. Although autumn produce is starting to show up at the farmer’s market and in my garden, I’m not quite ready to let go of summer. Somehow I make the transition with warm summer soups and cold autumn smoothies. This thai spiced zucchini soup is perfect for cool summer nights. I like to spoon it over quinoa (a complete protein) to make it a filling meal. Making a large batch of quinoa in the beginning of the week allows for a quick add on to weeknight meals.
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joyfalzoneraw zucchini noodles with balsamic marinated tomatoes
No CommentsRead moreYou’ve seen the spiralizer right? This is one of the coolest kitchen tools out there! You can literally turn anything into a noodle in seconds! Sweet potatoes, carrots, beets, zucchini, cucumbers, radishes, you name it. My favorite vegetable to put through the spiralizer is summer squash. Zucchini noodles (zoodles) are so refreshing and are wonderful eaten raw! If you don’t have a spiralizer or don’t have room to store one, no worries, I’ve seen vegetable noodles prepackaged in grocery stores now. The recipe I’m sharing today takes only about 15 minutes to prepare and even faster if you buy the pre-spiralized noodles.
Posts tagged with ‘zucchini’
hello wholefoods > zucchini