Tag Archives for " veggies "

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

Zucchini Taco Boats (gluten-free, grain-free & a vegetarian option!)

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

What’s your family’s favorite vegetable? For us, it’s zucchini! It’s a vegetable I feel good cooking because I know my kids will actually eat it. Don’t you love when that happens?

This summer we’ve been enjoying lots of zucchini since it’s so fresh, especially where we live in south Louisiana. Our favorite zucchinis are the ones my mom sends us from her garden. There really isn’t anything quite like garden-fresh vegetables! Especially when you know they’re grown with lots of love.

Since my kids love zucchini so much, I’ve learned to prepare it in my different ways, from baked parmesan zucchini to zucchini chips to (our favorite!) zucchini spaghetti noodles. This Zucchini Taco Boats recipe is one I can add to my list now!

This is an easy dinner that’s ready in about 45 minutes and packed with vegetables. It’s gluten-free, grain-free, and can be made vegetarian if you choose to use beans instead of ground meat. All the flavors you love about tacos stuffed into fresh zucchini – the whole family will love it.

I hope you get to make this dinner soon; it’s easy, healthy, and so delicious. Let us know what you think!
These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!

Zucchini Taco Boats (gluten-free, grain-free & a vegetarian option!)
 
Prep time
Cook time
Total time
 
These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!
Author:
Recipe type: Dinner
Serves: 8 zucchini boats
Ingredients
  • Oil for cooking
  • 4 zucchini
  • ½ onion, diced
  • 1 bell pepper, diced
  • 1 jalapeno, diced (optional)
  • 1 pound ground beef or turkey, or 1 15-ounce can black beans, drained and rinsed
  • ½ cup corn kernels, canned or frozen
  • 1 14.5-ounce can diced tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup shredded Mexican blend cheese (or your favorite cheese)
  • Salsa and cilantro for serving (optional)
Instructions
  1. Preheat oven to 375F. Grease a 9x13” casserole dish.
  2. Slice each zucchini in half lengthwise. Use a spoon or a melon baller to scoop out the flesh in the middle of each zucchini. Place zucchini in the casserole dish.
  3. In a large skillet, warm a little oil over medium heat. Add onion, bell pepper and jalapeño; cook for 5-7 minutes, until the onions becomes translucent.
  4. Add the beef/turkey or black beans, corn, diced tomatoes, chili powder and cumin; stir to combine. Cook for about 5 minutes, until the meat (if using) is thoroughly browned, breaking up any large chunks. Season with salt and pepper to taste.
  5. Scoop the mixture into each zucchini half. Sprinkle the zucchini with cheese.
  6. Bake for 30 minutes, until the cheesy is bubbly and starting to brown. Serve with salsa and fresh cilantro.
 

This flavorful Sun Dried Tomato Hummus will be your kids' new favorite snack! It's the perfect healthy dip for crackers or fresh vegetables.

Sun Dried Tomato Hummus

This flavorful Sun Dried Tomato Hummus will be your kids’ new favorite snack! It’s the perfect healthy dip for crackers or fresh vegetables.

This flavorful Sun Dried Tomato Hummus will be your kids' new favorite snack! It's the perfect healthy dip for crackers or fresh vegetables.

This flavorful Sun Dried Tomato Hummus will be your kids' new favorite snack! It's the perfect healthy dip for crackers or fresh vegetables.

If you haven’t already noticed, we’re a family who loves hummus. Anything from buffalo chicken hummus dip to BLT hummus cups to even cooking chicken in hummus. If there’s a way to add hummus to it, we’re going to do it!

One reason I love hummus so much is that it’s a convenient, healthy snack that I feel good giving my kids. It’s full of protein and nutrition from chickpeas, plus it’s vegetarian and gluten-free, so it’s very allergy-friendly. I love prepping hummus cups at the beginning of the week with a few spoonfuls of hummus dip and fresh-cut veggies for a snack that’s quick to grab when we’re running out the door!

I like to keep a couple containers of our favorite hummus on hand at all times for snacking emergencies, but when I have time, I love to make my own! You can make it whatever flavor you want and control the amount of ingredients you use. I think it just tastes better, too. ;)

I love using sun dried tomatoes in my cooking, so of course I had to make a hummus version. This sun dried tomato hummus is full of flavor! It’s the perfect appetizer to serve at dinner or a party, or a great healthy snack to have on hand for you and the kids to enjoy. Serve with crackers or veggies for the ultimate dip!

This flavorful Sun Dried Tomato Hummus will be your kids' new favorite snack! It's the perfect healthy dip for crackers or fresh vegetables.

This flavorful Sun Dried Tomato Hummus will be your kids' new favorite snack! It's the perfect healthy dip for crackers or fresh vegetables.

 

Sun Dried Tomato Hummus
 
Prep time
Total time
 
Author:
Ingredients
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • ⅓ cup sun-dried tomatoes in oil
  • 3 tablespoons tahini
  • 2 tablespoons oil from sun-dried tomatoes
  • 1 clove garlic
  • 1 lemon, juiced (about ¼ cup)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon pepper, plus more to taste
  • Water, if needed
Instructions
  1. In the bowl of a food processor, add all ingredients. Blend until smooth, adding a little bit of water if necessary to thin it out. Blend until hummus is your desired consistency.
Notes
Store hummus in an airtight container in the fridge for up to 1 week.
 

8 Healthy BBQ Recipes

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They’re fresh, full of flavor, and made with healthy ingredients. Delicious!

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

One of my favorite parts of summer is having family & friends over to enjoy good food and each other’s company. I’m a true entertainer at heart! I love to serve up delicious eats and spend time with the ones I love. There is no better time of the year to do this than summer – the weather is beautiful, the food is fresh, the kids are out of school, and everything is just better. Agreed?

We like to use our outdoor kitchen as much as possible during the summer, so having a ton of recipes to make on the grill is important. We always grill fresh zucchini and skewers, but I wanted to get some more ideas when it came to healthy BBQ recipes so my guests will really be impressed.

All of these recipes will help you enjoy all of the flavors and recipes you love about BBQ parties, but lightened up! Yes, you can still enjoy delicious BBQ food and still be healthy. These recipes are full of fresh vegetables, clean protein, and lots of flavor.

Let us know which of these healthy BBQ recipes you get to make this summer! What’s your favorite BBQ party dish to serve or bring?

1. Perfect Grilled Skewers & Kabobs

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

2. Easy Homemade Barbecue Sauce

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

3. BLT Pasta Salad from Life in the Lofthouse

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

4. Vegan & Gluten-free Sweet Potato Sliders from Emilie Eats

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

5. Skinny Mexican Grilled Corn from The Cookie Rookie

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

6. BBQ Banana S’Mores from The Typical Mom

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

7. Pineapple Salsa from The Gunny Sack

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

8. Grilled Salmon Skewers with Garlic and Dijon from Natasha’s Kitchen

These 8 healthy BBQ recipes will help you have the best summer BBQ party ever! They're fresh, full of flavor, and made with healthy ingredients. Delicious!

2 Dipping your spoon into this bell pepper–sweet potato combo is like dipping into a bowl of sunshine. This soup also freezes well, so store the leftovers for easy dinners!

Golden Bell Pepper Soup

Thank you to Amie from The Healthy Apple for letting us share this delicious Golden Bell Pepper Soup from her new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body!

Dipping your spoon into this bell pepper–sweet potato combo is like dipping into a bowl of sunshine. This soup also freezes well, so store the leftovers for easy dinners!

I am so honored to share this delicious recipe today by my friend Amie from The Healthy Apple in celebration of her new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.

I’ve been a huge fan of Amie’s blog for awhile now because her story is so inspiring. I’ve struggled with personal food intolerances and my kids’ food allergies, but it doesn’t compare to the chronic disease Amie battled for a decade before transforming her diet and healing her body from the inside out.

This beautiful cookbook is full of 200 plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients. Amazing! For anyone dealing with food allergies or chronic disease, I highly recommend checking out Amie’s cookbook and blog. It’s amazing what the right diet can do for your body!

We are huge soup fans in our house, so I was beyond excited to share this Golden Bell Pepper Soup from Eating Clean. My favorite part about making soup is that I can cook a double batch and freeze the leftovers. That makes for easy dinners on hectic days!

This soup is so cozy and comforting, and the bell pepper/sweet potato combo makes a lovely, creamy base. I topped mine with Amie’s crouton recipe – trust me, you need it!

Be sure to check out Amie’s cookbook Eating Clean for tons of allergy-friendly recipes!

Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body - This book outlines the journey of how one woman healed from chronic illness. Filled with over 200 detox-approved plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients!

5.0 from 1 reviews
Golden Bell Pepper Soup
 
This delicious soup recipe is from Amie from The Healthy Apple's new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body!
Author:
Recipe type: Dinner
Serves: 6-8
Ingredients
  • ¼ cup extra-virgin olive oil
  • ½ small onion, diced
  • 2 medium carrots, peeled and diced
  • 1 celery stalk, diced
  • Sea salt and freshly ground black pepper, to taste
  • 8 yellow, red and/or orange bell peppers, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 3 teaspoon finely chopped fresh marjoram
  • 1 recipe Gluten-Free Herbed Croutons, for garnish
  • Sliced avocado, for garnish; optional
  • Finely chopped fresh cilantro, for garnish; optional
  • Drizzle Seriously Sensational Sriracha Sauce, for garnish; optional
Instructions
  1. In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft, about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot, and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes.
  2. Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed, thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.
 

2 Southwest Quinoa

Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!

Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!

If you’re a long-time reader, you know how much I love repurposing meals – it’s like a two-for-one! That’s why I love dinner recipes that can be easily packed in the lunch boxes for the kids (and for me at the office).

This Southwest Quinoa fits the bill. First, it takes less than 30 minutes to cook for dinner – yes, please! It’s a great vegetarian dinner option that’s full of protein and nutrition from quinoa and black beans. Once everyone’s done eating, I can pack the leftovers up in lunch boxes with some fresh fruits and veggies, and tortilla chips as a treat, and we’re good to go!

Sometimes I even double the recipe so I’m guaranteed leftovers. Because when I can make meal time a little easier, I go for it!

Southwest Quinoa
 
Prep time
Cook time
Total time
 
Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!
Author:
Recipe type: Lunch
Serves: 4
Ingredients
  • 1 cup (173 g) quinoa, rinsed and drained
  • 2 cups (470 g) water
  • ¾ cup (195 g) jarred salsa
  • 1 teaspoon (2.6 g) chipotle chili powder
  • 1 teaspoon (2.5 g) ground cumin
  • 1 cup (130 g) frozen corn
  • 1 15 ounce (425 g) can black beans, rinsed and drained
  • 2 medium tomatoes, chopped
  • ¼ cup (4 g) finely chopped cilantro
  • 3 green onions, thinly sliced
  • Dressing:
  • ½ cup (115 g) plain yogurt
  • 1 tablespoon (15 ml) lime juice
  • 1 teaspoon (6 g) salt
  • ½ teaspoon (1 g) freshly ground pepper
  • 1 teaspoon (3 g) garlic powder
  • Toppings:
  • 1 avocado diced
  • 1 cup (115 g) shredded cheddar
Instructions
  1. Bring the water to a boil, then stir in the quinoa, lower the heat and reduce to a simmer. Cook for 10 minutes and turn off heat.
  2. Cover and let sit for 6 minutes - you'll know the quinoa is ready when you see the little white "tail" of the germ around the outside edge of each seed.
  3. In a small bowl whisk yogurt, salt, pepper, garlic and lime juice, set aside.
  4. Once quinoa is done, add salsa, chili powder and cumin, fold to combine well. Mix in cilantro, green onions, black beans and corn. Fold a few times until thoroughly combined. Stir in the yogurt dressing.
  5. Serve with avocado and cheese and garnish with additional cilantro if desired.
Notes
For school lunch: Pack leftovers in a container. This salad is great eaten cold or at room temperature as well.
 

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