I came up with this little gem while brainstorming for vegetable side dishes I could make with zucchini. It happens that we had a few zucchini to use up. Typically, I like zucchini sauteed with onions and sometimes with a little bit of flavoured cream cheese, but I was looking for something different. Something I could take as leftovers in my lunches.
This zucchini bake really fit the bill. It’s part casserole, part frittata. It’s warm and puffy and golden. It’s cheesy and creamy. AND – it’s even healthy. It wins on all accounts.
You know, sometimes a recipe is no more than putting together foods and flavours you like to make one really great dish. This salad is just like that – a lot of great ingredient friends who haven’t all been together in a while, snuggled close on a dinner plate.
Looking for a quick solution to a weeknight dinner that is healthy and that everyone will love? These Asian lettuce cups are a great option.
Asian lettuce cups are typically made with ground beef, and no veggies. For this recipe, I’ve swapped the ground beef for lean ground turkey, and I’ve added carrot, zucchini, and water chestnuts to up the nutrition (and the flavour).
Although leaner and healthier, everyone will love these lettuce cups, including your kids. Serve hot or cold in whatever lettuce you have on hand. Splash them with a little sriracha sauce for some extra heat.
We have made it to yet another end of June. School’s almost out. That means you see school buses at places like museums and zoos, kids and teachers running around all over the place. I love it.
Growing up, June was always a bittersweet time. I loved going to school and seeing my friends there every day, but I also loved being with my friends at home – biking the neighbourhood, swimming in the river down the street from home, and playing hide and seek and ghost in the graveyard until the streetlights came on. That was the rule – we could bike around and go where we wanted to go until the streetlights came on, then we had to head home to at least check in with mom and dad, or call from whomever’s house we might be holed up at playing Nintendo.
Soup always reminds me of being a kid. I have so many distinct memories of soup as a child.
I remember sitting at my Nannie’s table eating Campbell’s Cream of Mushroom at lunch time. I’d bike from my school to Nannie’s house for lunch, then quickly back to school. Cream of mushroom was always on the menu.
I remember so many evenings when tomato soup and grilled cheese was our supper. Once again, a Campbell’s canned soup. To this day, it’s still one of my favourite meals.
I remember weekend lunches of Lipton Noodle soup, the envelope of yellow broth and fine noodles. I loved it. I’d scoop out and drink all of the broth first, and leave the noodles for last.
Soup’s just a part of everyone’s childhood isn’t it?
Posted in all recipes, allergen-free, dairy-free, gluten-free, healthy, soups, soy-free, vegan, vegetarian
Tagged allergen-free, dairy-free, elimination diet, healthy, soup recipe, soy-free, vegan