All tagged Zucchini

Light and Fluffy Zucchini Bread

Light and Fluffy Zucchini Bread

Chelsea Gloeckner

This Light and Fluffy Zucchini Bread is just that- incredibly light and fluffy, almost like a sponge cake! Traditional recipes call for a lot of oil and sugar, but this recipe subs in apple sauce for most of the oil, and cuts down on the sugar, while still creating a moist and sweet bread. The hint of lemon juice and zest adds a nice brightness, and a slice (or two or three) is delicious warm with butter or a slather of almond butter. Meal prep these loafs for quick and easy breakfasts, snacks, or even dessert to enjoy throughout the week 😊

Anti-Inflammatory Pasta Salad | Plant-Based Vegan |

Anti-Inflammatory Pasta Salad | Plant-Based Vegan |

Chelsea Gloeckner
Blog

I love a good pasta salad, and this recipe for Anti-inflammatory Pasta Salad is GREAT!  It’s one of those super simple meals that feels incredibly satisfying and nourishing.  Packed with antioxidants from the colorful array of veggies, along with the fiber and plant-based protein, this Anti-inflammatory Pasta Salad is designed to keep you both satisfied and feeling healthy.  It’s the perfect meal prep recipe for lunches and dinners, since it lasts all week in the fridge.  Bring to any picnic or outdoor event, too!

Serves: 6

Prep time: 5 minutes

Cooking time: 10 minutes

What (your ingredients):

1 box spinach fusilli

¼ cup olive oil

2 tablespoons white vinegar

½ teaspoon salt

1 teaspoon Italian seasoning

Freshly cracked black pepper (~1/4 teaspoon)

1 zucchini

1 pint cherry tomatoes

12 sweet peppers

How (your directions):

Bring a large pot of water to a boil.  Add salt (enough that the water tastes like the ocean) and add your pasta.  Boil according to package instructions, about 9 minutes.

Meanwhile, add olive oil, vinegar, salt, Italian seasoning, and black pepper to a large bowl.  Whisk to combine.

Slice zucchini into small pieces, cherry tomatoes in half, and dice the sweet peppers.  Add to the vinaigrette and stir to combine.

When pasta is finished cooking, strain and add pasta to the vegetables.  Stir until evenly combine.

Enjoy immediately, room temperature, or store in the fridge in an airtight container for 5 days.

Why (the science):  There’s a reason I often remind you to eat the rainbow!  Each veggie color represents different antioxidants and phytochemicals that keep your immune system strong and you feeling your best 😊

Zucchini Tea Sandwiches

Zucchini Tea Sandwiches

Chelsea Gloeckner
Blog

I love tea sandwiches- small, bite-size, dainty and perfect for tea…As a play on an old favorite (cucumber tea sandwiches), I love the idea of creating full size Zucchini Tea Sandwiches! It couldn’t be easier or quicker to cut zucchini into thin ribbons, layer them on toasty bread with cream cheese, and drizzle them with really good olive oil.  These are great for a very quick lunch, but would be beautiful to serve to a crowd on a wooden cutting board 😊

Serves: 1

Prep time: 5 minutes

Cooking time: 0 minutes

What (your ingredients):

2 pieces whole wheat oat bread (or your favorite bread)

2 tablespoons cream cheese

1 small zucchini

Salt and pepper to taste

Olive oil, to serve

How (your directions):

Toast bread to desired doneness.  Meanwhile, using a vegetable peeler, slice zucchini into long, thin ribbons.

Once bread is toasted, spread one tablespoon of cream cheese (regular or vegan) onto each slice.

Layer the zucchini ribbons lengthwise across each slice.  Trim off crust (and eat!), then serve Zucchini Tea Sandwiches on a wooden cutting board.

Season with salt, pepper, and a drizzle of olive oil.

Enjoy!

Why (the science):  Zucchini is rich in flavonoids, which means it can help slow down aging processes by neutralizing the damaging effects of free radicals.

 

 

Raw Vegan Pad Thai

Raw Vegan Pad Thai

Chelsea Gloeckner
Blog

This might be one of my absolute favorite ways to eat vegetables!  The Miso Pad Thai sauce alone is worth making- drizzle over greens or roasted vegetables- yum! Perfect for hot weather, this Raw Vegan Pad Thai will satisfy you for lunch or dinner while making you feel light and energized. 

Serves: 2

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

Miso Pad Thai Sauce:

1 tsp ginger

1 tsp coconut aminos or soy sauce

1 tsp miso paste

¼ cup almond butter

3 medjool dates

Juice of ½ lemon

1 clove garlic

¼ cup warm water

Pad Thai:

2 large carrots

1 red bell pepper

2 medium zucchini, julienned

2 small English cucumbers, julienned

1 spring onion, sliced thinly

Toppings: sesame seeds, alfalfa sprouts, pinch of salt

How (your directions):

For the Miso Pad Thai Sauce, add all ingredients to a high-speed blender.  Blend on high for 1 minute until smooth.  Set aside while you prepare the Pad Thai ingredients.

Grate 2 large carrots and add to a large bowl.  Thinly slice 1 red bell pepper and add to the carrots. 

Using a vegetable peeler, julienne 2 zucchini.  When it becomes difficult to julienne the zucchini, dice the remaining zucchini into small pieces.   Add zucchini to the bowl.  

Repeat the julienne process with 2 English cucumbers.  Add cucumbers to the bowl.

Thinly slice 1 spring onion and add to the bowl. 

Pour the Miso Pad Thai Sauce over the prepared vegetables.  Toss gently until all ingredients are evenly coated in the sauce.

Serve immediately by diving the Pad Thai salad onto two plates.  Top with sesame seeds, alfalfa sprouts, and a pinch of salt. 

Tip: if preparing the Raw Vegan Pad Thai in advance, do not add the dressing, as the salt will pull out the water from the vegetables and make the salad soupy and watery.  Dress salad with the Miso Pad Thai Sauce when ready to serve.

Enjoy!

Why (the science):  Every vegetable has a different combination of antioxidants, vitamins, and minerals, so you’ll benefit from the array of colors in this salad!

Pasta Primavera

Pasta Primavera

Chelsea Gloeckner
Blog

Pasta Primavera is a smart dish to encourage more vegetable intake, without feeling like you’re eating a bunch of vegetables😉 It’s a scrumptious sauce with lots and lots of fresh veggies, and I encourage you to use whatever you may have on hand.  Lentil pasta and cannellini beans up the protein significantly.  I serve this Pasta Primavera over fresh zucchini noodles to add even more vegetables and bulk to my pasta portion.

Serves: 4-6

Prep time: 10 minutes

Cooking time: 10 minutes

What (your ingredients):

1 tablespoon olive oil

1 red onion, finely diced

1 orange bell pepper, diced

1 head broccolette, diced

¼ teaspoon Italian seasoning

Pinch of paprika

Pinch of salt

2 handfuls kale, chopped

1 15-oz. can cannellini beans, drained and rinsed

1 jar marinara sauce (I used a rich tomato sauce with Barolo wine)

12 oz. lentil Sedanini pasta (or any short pasta shape)

3 zucchini, spiralized

How (your directions):

In a large skillet, heat olive oil over medium heat.  Add red onion, bell pepper, broccolette, Italian seasoning, paprika, and salt.  Stir and sauté for 5 minutes.

Add chopped kale and sauté for 2 minutes.

Stir in cannellini beans and marinara sauce.  Heat through while pasta cooks, about 5-6 minutes.

Drain pasta and add to primavera sauce.

In each pasta bowl, place several curls of spiralized zucchini.  Ladle pasta and primavera sauce over fresh zucchini noodles.

Enjoy!

Why (the science):  Lentil pasta is high in protein (13 grams protein per serving!) which makes it a nutritious way to enjoy pasta and reach satiety sooner than you would with a white pasta.

 

Shakshuka-Eggs Poached in a Tomato Stew

Shakshuka-Eggs Poached in a Tomato Stew

Chelsea Gloeckner
Blog

Shakshuka is the fancy name for a one-skillet dish of eggs poached in a tomato stew or sauce.  While shakshuka originated in North Africa, it is now a breakfast favorite in Israel.  While you can certainly wow your friends and family at a weekend breakfast or brunch, I prefer to make it as an easy weeknight dinner.  Shakshuka is warm and comforting at the end of a workday 😊  Serve with crusty bread, or my favorite way, over brown rice with a drizzle of good olive oil!

Serves: 4

Prep time: 10 minutes

Cooking time: 45 minutes

What (your ingredients):

1 tablespoon avocado oil

2 shallots, thinly sliced

1 zucchini, diced small

1 yellow squash, diced small

1 bell pepper, diced small

5-6 Roma tomatoes, diced small

1 head of kale, roughly chopped

 Salt

1 clove garlic, minced

1 teaspoon cumin

1 15-oz. can tomato sauce

½ cup water

4 eggs

How (your directions):

In a medium cast-iron skillet, heat oil over medium heat.  Add shallots and cook 3-4 minutes until translucent.

Add diced zucchini, squash, pepper, tomatoes, kale, and salt.  Sauté for 5 minutes until vegetables begin to brown slightly.

Add garlic and cumin and sauté for 1 minute.

Add tomato sauce and ½ cup water, then simmer for 10-15 minutes.

Using the back of a wooden spoon (or just a spoon or ladle), create four wells for the eggs.

Crack an egg carefully to keep the yolk intact and gently allow egg to slip into one of the wells.

Repeat for remaining three eggs.

Cover and allow to simmer until eggs are cooked to desired doneness (about 10 minutes).

Serve hot over brown rice with a drizzle of good olive oil and a sprinkle of salt!

Why (the science):  You may know that tomatoes are rich in lycopene, which is protective against prostate cancer, but did you know that the more processed the tomato is, the more lycopene there is?  Canned tomato sauce and tomato paste have a higher lycopene content than raw tomatoes!

Easy Summer Zucchini Soup | + Video |

Easy Summer Zucchini Soup | + Video |

Chelsea Gloeckner
Blog

This easy summer zucchini soup could be my favorite soup EVER!  It’s light, silky, bright, and refreshing.  Not to mention, the soup comes together so quickly, you can have dinner ready and on the table in 30 minutes.  Serve with a warm, crusty baguette on the side and enjoy 😊

Serves: 4

Prep time: 5 minutes

Cooking time: 25 minutes

What (your ingredients):

1 tsp. coconut oil

½ onion, roughly chopped

1 clove garlic, minced

2 zucchini, roughly chopped

3 cups vegetable broth (I used 1 tsp. bouillon and 3 cups water)

Juice of ½ lemon

How (your directions):

In a large Dutch oven or stockpot, heat coconut oil over medium heat. 

Add onion and sauté for 3-4 minutes.  add garlic and zucchini and sauté for an additional 3-4 minutes.

Add vegetable broth, bring to a boil, then lower heat to simmer.  Cover and simmer for 15 minutes.

Transfer to a high-speed blender and blend until smooth.  Add juice of ½ a lemon and serve immediately!

Why (the science):  Zucchini is rich in vitamin B6, which plays an important role in metabolism and cognitive development!  Who knew? 😉

 

Zero-Added-Sugar Zucchini Muffins

Zero-Added-Sugar Zucchini Muffins

Chelsea Gloeckner
Blog

How hard is it to find a breakfast muffin recipe that actually has zero added sugar?  Because the truth is, honey and molasses, although natural and mostly unprocessed, are still added sugars (which means added empty calories).  These zucchini muffins are incredibly moist, and not dense at all thanks to the whole wheat pastry flour!  Whole wheat pastry flour bakes the same way that all-purpose flour does, making it the perfect flour to have in your home to boost nutrition! 

Summer Vegetable Curry

Summer Vegetable Curry

Chelsea Gloeckner
Blog

Don’t be intimidated by the longer list of ingredients for this recipe-chances are, you have many of the spices in your cabinet!  It’s really as simple as sautéing fresh in-season summer veggies, adding your favorite broth and silky coconut milk, and finishing with fragrant summer herbs.  Be sure to include the refreshing mint and basil upon serving, as they brighten and balance the flavors of the curry!  Serves  

Noodles with Sesame Peanut Sauce

Noodles with Sesame Peanut Sauce

matt.powellur13@gmail.com
Blog

This sesame peanut sauce is not lacking for flavor-it’s rich and complex flavors of sesame, soy, ginger, and vinegar compliment the creamy peanut butter for a fantastic Asian-inspired dish. Pair with your favorite noodles, and you have a fantastic dinner ready in 15 minutes!