Garden Veggie Bake

imageThere is nothing more gratifying than growing your own food. As a novice, every edible veggie I pluck makes me giddy. Yesterday was my first full day home after being away for the weekend so I ventured down to the jungle that is my back yard to harvest my goodies. I was yanking zucchini left and right and finally had a yellow squash ready for plucking. My heirloom tomatoes are cranking out in full force. I think I have had at least two a day, sometimes many more. Everything is better when it is fresh.

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So today I laid out my harvested goodies inspired to create something delicious I could eat on for a couple of days. I got to slicing and before I knew it my veggie bake was steaming in front of me.

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What you will need

4 summer squash ( I did 3 Zucchini and 1 Yellow Squash)
6 small heirloom tomatoes or a container or a small container of grape/sun gold tomatoes
5 fresh basil leaves
2 cloves of garlic
1-2 Tbsp of olive oil
Salt & pepper
1/4 Cup of shredded mozzarella cheese (optional)

Preheat your oven to 350 degrees. Lightly spray a 8×8 or 9×9 baking dish with coconut oil or olive oil.

Slice your squash into small chunks. If using grape, sun gold or cherry tomatoes slice into halves. If you are using a smaller heirloom you can slice into 2-3 pieces. Mince 2 cloves of garlic and chop 5 basil leaves. Throw all your ingredients in a mixing bowl and toss with olive oil. Season with salt and pepper. Move your mixture into your baking dish and pop into the oven uncovered for 25 minutes.

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When the 20 minutes is up you can add optional mozzarella cheese. Sprinkle over the veggies, cover with tin foil and bake for an additional 10 minutes or until the cheese is melted.

Enjoy!

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Summer Squash Pancakes-Gluten Free & Paleo

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Today I present you with the most exciting thing I have made (in my opinion) in a long time: Summer Squash Pancakes. This recipe may look intimidating but it is a breeze and much more exciting than the baked sweet potato I usually have with dinner. I still love you baked sweet potato.

My little garden is cranking out zucchinis right now. I have been making zoodles a lot and wanted to try something different, so I went on Pinterest of course. After looking at several recipes for Zucchini Pancakes and inventorying what I had on hand I got to work. The results were beyond my expectations! I used one yellow squash and one zucchini but you could use either one or both, the consistency is very similar.

Here is what you will need:

2 medium/large zucchinis or yellow squash
1/3 cup of almond flour
2 eggs
2 tsp sea salt
1 tsp black pepper
¼ tsp cayenne
1 ½ tbsp coconut oil

How To:

Grate your squash with a cheese grater or with a spiralizer. If you use the spiralizer make sure you chop up you zoodles into smaller pieces. Sprinkle the grated squash with salt and set aside for 10 minutes.

Meanwhile, in a bowl beat two eggs. Add the almond flour, black pepper and cayenne.

When the 10 minutes had passed begin squeezing liquid from the squash one hand full at a time and setting aside in the bowl with the liquid mixture. You can use cheese cloth, but if you don’t they will turn out just fine. Just get as much water out of the squash as you can. Fold the squash into the liquid as you go.

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Now heat your skillet to low/medium heat and add 1 tbsp of coconut oil. Plop a ¼ cup of the mixture into your pan and flatten it out with the back of your measuring cup. I cooked three cakes at once. Cook on one side for 5 minutes and 3-5 minutes once you flip. You want the outside to be crispy and the inside to be cooked through. I repeated this last step one more time to make a total of six cakes. On the second round I added another ½ tbsp of coconut oil to give the pan some extra lube.

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If you are vegan you can still make this recipe using a flax egg! I have not tried it but I have not yet been failed by the flax egg.