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Cheater’s Ratatouille, or Pesto Zucchini, Tomato and Eggplant Bake

I love ratatouille. It’s an awesome dish that seems to just sing the highest notes of the end of summer and the start of fall. (Yes, I realize it’s now officially fall. Around here, however, it’s still in the mid-90s, and so it’s still very much feeling like summer.) It’s fresh, but comforting.

But alas, it takes some time. Especially if you want it to look pretty. (My recipe was more on the tasty side, less on the aesthetics.) Let’s face it – we don’t always have that kind of time.

That’s where this cheater’s version comes in. It’s not exactly ratatouille. It’s streamlined – just zucchini, tomato, and eggplant. Plus a not-so-secret ingredient:

Pesto.

I love to make pesto. It can be easily made dairy-free (like this Basil-Walnut Pesto) or you can go for the traditional basil, Parmesan, and pine nuts version. Or any version you desire, really. But often I make a great deal on the weekend, and then scramble to find ways to eat it up during the week. This “ratatouille” is one such way to make great use of pesto. If the pesto is already made, then it’s a cinch to put together – just layer the vegetables, smear some pesto in between layers, and pop in the oven.

Then, as soon as it’s not mouth-scalding hot, then devour!

So while it’s not a traditional ratatouille, it’s a flavor punch for sure. So call it ratatouille, or call it a pesto zucchini, tomato and eggplant bake if you prefer. Whatever you decide, be sure to call me to dinner when you make it.

Print Recipe

Cheater’s Ratatouille/Pesto Zucchini, Tomato and Eggplant Bake (gluten-free, dairy-free if using vegan pesto)

1/2 lb sliced zucchini

1/2 lb sliced tomato

1/2 lb sliced eggplant

Salt and pepper

1/2 c pesto (for vegan/dairy-free, try this Basil-Walnut Pesto)

Preheat oven to 400 degrees. Lightly oil a 1 1/2 quart baking dish. Alternately layer zucchini, tomato slices, and eggplant in a single layer. Sprinkle with salt and spread a few spoonfuls of pesto evenly over the vegetables. Repeat with another layer of vegetables, salt, and pesto. Keep repeating until you use all of the vegetables and pesto.

Bake for 30 minutes, or until the vegetables are soft and bubbly.

 

Curry-Roasted Kabocha Squash with Rosemary

It’s already starting. That itch, that impatience…you know, the kind that comes with this time of year. I’m already missing farm-fresh produce. I’m thankful that I live far enough south so that there are some things that grow through the winter. I have kale, cilantro, and oregano that are doing well in my garden, and of course the sage and rosemary that double as decorative landscaping in the front flower beds are handy to have around. But I miss the farmer’s market. I miss the bounty of vegetables. I miss having so much in my CSA share from week to week that I have to become extremely creative in my attempts to use it all. I still have a bit in the freezer from the summer – some green beans and some blueberries – but mostly, I’m stuck with grocery store wares. (I do have to say, however, that Greenling helps tremendously with ensuring I get some fresh goods this time of year!)

So I’m making do with what I can find, and this time of year, it’s winter squash. It’s a good thing there are countless varieties, and I am quite enamored with most all of them. Especially kabocha. It’s definitely not a pretty squash – green and bumpy. Getting a knife into it is tricky, as it’s quite hard when raw. But it’s worth it, because when roasted, its flesh is sweeter and creamier than the best butternut or pumpkin. It’s velvety and sumptuous, and is amazing in pies, baked goods, risottos, or simply roasted.

This time around, I opted to cut wedges of a kabocha squash I’d picked up and roast them. Rubbed down with a bit of coconut oil, fresh rosemary, and Madras curry powder, the squash was popped into the oven, and an easy 30 minutes later, it was perfectly creamy with caramelized edges. I won’t lie – I had more than my fair share with dinner, and enjoyed leftovers with breakfast the following morning. And now, writing about it makes me wish I had more.

Let’s just say, this squash has a way of reminding me to appreciate all the seasons, even the ones without tons of readily available greens.

Print Recipe

Curry-Roasted Kabocha Squash with Rosemary (gluten-free, vegan, refined sugar-free)

1/2 large Kabocha squash, cut into 1 1/2-inch thick wedges

3 T coconut oil, melted

1 T Madras curry powder

1 T coconut palm sugar

1 T rosemary needles, chopped

salt and pepper to taste

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil for easy cleanup. Rub down the squash wedges with coconut oil, and then rub curry powder, rosemary, coconut palm sugar, salt and pepper all over.

Roast for 30 minutes, flipping the wedges over halfway though. Remove and serve.

Serves 4-6.

 

Adopt A Gluten-Free Blogger: Beyond The Peel

It’s time for another rendition of Adopt A Gluten-Free Blogger! This month is being hosted by Sunny of And Love It Too - and there’s still time to sign up – deadline is tomorrow, July 28th – so if you want to participate, leave Sunny a comment on her sign-up post and you’re in! If you are interested in signing up for August, check back here – I’ll be hosting!

This month I decided to adopt France and Joshua from Beyond The Peel. Their blog, videos, and book all focus on providing easy ways for you to fit delicious, healthy, whole foods meals into your life. If you’re a frequent reader of my blog, you’ll know I’m a big fan of delicious, healthy, and whole foods – and easy is always a goal! Needless to say, this is my kind of blog. While all of their recipes are not gluten-free, many are (you can check out the gluten-free selection here). And just as promised, many are easy and have short ingredient lists. (Like 5-minute 4-ingredient protein bars – how awesome is that?) Even more, they all look absolutely terrific.

I opted to make her Chipotle Corn and Zucchini Salad, since corn and zucchini are everywhere at the farmer’s market right now. And because chipotle is one of my most favorite ingredients ever. This salad is fresh-and-bright meets smoky-and-spicy, a.k.a. a southwestern party of flavors. Sweet corn, fresh mint, crunchy celery, tender zucchini, and lime juice brought a lovely summer flair, and that chipotle oil really sealed the deal with a touch of heat. (While I know I’m a bit of a chile-head, the heat level in this salad is mild enough for even the most timid.) I made it to accompany grilled chicken one night for dinner, and happily munched on leftovers throughout the next few days.

Also on my menu for this weekend – these pork and kale tacos with cherry-cilantro salsa. I just scored some organic cherries yesterday, and the photo was so enticing, I just knew this dish was in my future. I’m sure there will be very few leftovers on this one!

And if I need a sweet treat, I definitely think this almond butter banana fudge is on order. Anytime something healthy can satisfy my sweet tooth, it’s a win-win!

Beyond the Peel is another excellent resource for healthy, whole foods cooking, so definitely check it out!

 

Chocolate Zucchini Cake with Chocolate Coconut “Buttercream” Frosting

Yes, I promised you a chocolate cake over a week ago. I apologize. I considered making the cake once more so I could retake the photo. Then we had an illness in our family, and that didn’t happen. (Thankfully, that family member is on the mend!) And then, this week, there has been a lot of drama about a certain (not-so) gluten-free pizza situation in the gluten-free community. I’ve been a bit distracted. No more excuses though.

Because cake just can’t wait.

Especially chocolate-y, moist, delicate cake with a rich, fudgy, coconut-y frosting.

Most especially when that cake is grain-free, dairy-free, and refined sugar-free, and is a bit more nutritious than most. It also has a secret ingredient. Well, not-so-secret anymore, since I put the ingredient in the title of this post. When serving this to guests (or your kids!), however, you don’t have to tell them about the zucchini. It can be our little secret. Since the zucchini is pureed, there are no detectable little green shreds in the bite of cake. In fact, the texture is rather uniform. And since the cake is a rich brown from the cocoa powder, the green is completely hidden. What the pureed zucchini provides is excellent moisture and a bit of structure. Made alone, this cake would be an excellent “snacking” cake – rich wtih chocolate and not overly sweet, but satisfying.

But frosting makes everything better, right? Lately, I’ve been working on a cinnamon roll recipe, and I’ve been opting to top it with a lightly sweetened coconut butter instead of a sugary icing. I fell in love with that bit of richness, and a light bulb came on - what if I tried to make a frosting using coconut butter? Adding coconut butter and even unrefined sugar alone was too sweet – but with a bit of coconut cream and some starch to thicken it, I had a lovely, spreadable frosting, fudgy and rich. Seriously, I could eat this stuff all by itself. (And I bet with a touch less coconut cream, you could totally make fudge with it. Maybe that’ll be a future project!) But on this cake, it provides that little extra something. It elevates it to “special” – perfect for a birthday celebration, Mother’s Day (hint, hint) or even because you wanted to have something chocolate.

Whatever the reason, you won’t regret this little cake.

Chocolate Zucchini Cake (grain-free, dairy-free, refined sugar-free)

3 T coconut flour

1 1/2 c blanched almond flour

1 t salt

1/2 t baking soda

1/4 c raw cacao powder

1/2 t finely ground coffee (optional)

3 eggs at room temperature

3 T coconut oil, melted and cooled

1/4 c agave nectar or honey

1/4 t vanilla stevia extract

1 t vanilla extract

2 oz unsweetened chocolate, melted

1 c pureed zucchini (I just cut mine into chunks and threw it in my food processor)

Preheat oven to 325 degrees. Grease a 9-inch cake pan.

In a large bowl, whisk together coconut and almond flours, salt, baking soda, cacao powder, and coffee. In a separate bowl, whisk together eggs, coconut oil, agave, stevia, vanilla extract, and melted chocolate. Whisk in zucchini puree. Add wet ingredients to dry and mix to combine well.

Scrape batter into cake pan and spread out evenly. .

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

 

Chocolate Coconut “Buttercream” Frosting

1/4 c coconut butter (such as Artisana, or you can make your own)

1/4 c raw cacao powder

1/4 c coconut oil (cool and semi-solid, but not rock-hard)

1/3 – 1/2 c powdered unrefined sugar (I made my own in my coffee grinder with raw turbinado sugar)

1-2 T arrowroot starch

1 t vanilla extract

1 T coconut flour

1/3 c coconut cream (cream from the top of the coconut milk in a can)

Place all ingredients in the bowl of a mixer with a whisk attachment. Mix on medium until well-blended, adding a touch more starch if too thin, and a bit more coconut cream if too thick. If mixture starts to look oily or come apart, refrigerate for a while and re-whisk to get it to thicken properly and set.

Spread frosting over top of cake.

Refrigerate cake until ready to serve.

This post is linked to Friday Foodie Fix at The W.H.O.L.E. Gang.

Vegan Butternut “Cheesy” Cauliflower

Do you miss comfort foods such as macaroni and cheese? Doesn’t everyone?

Today over at The Balanced Platter I’m sharing a healthy, vegan and grain-free cauliflower dish that has lovely creamy “cheesy” qualities to it, without the dairy. All the happiness of comfort foods without those negatives such as intestinal discomfort or lack of nutrients!

Head on over to check it out!

Creamy Chipotle Butternut Dip – Superbowl and Go Ahead Honey, It’s Gluten-Free

It’s that time of the year – time to gather around friends and family and watch football! Superbowl is one of those events that draw football fanatics and non-football watchers alike. After all, it’s a big party that often includes booze and delicious-but-unhealthy snacks, and it’s an opportunity for people to get together and have fun.

But what if you are following a gluten-free or other allergen-free diet? Or are simply trying to eat healthier? What do you do to combat the beer, pizza, wings, and chips-and-dip-fest that occurs at a Superbowl party? Bring your own healthier, wholesome, nutritious snack, that’s what! This dip is creamy and slightly spicy, but packs a good amount of vitamins from the butternut squash, and healthy fats from cashews, tahini, and olive oil. It’s also addictive – I love it paired with gluten-free crackers, but it really works well with raw veggies, such as celery sticks.

This is like an indulgent party dip, but in fact, it’s full of whole, healing foods, and for that reason, I’m sharing this recipe also as part of Go Ahead Honey, It’s Gluten-Free this month, hosted by Maggie of She Let Them Eat Cake. The theme this month is Foods That Heal.

While I’m a huge fan of vegetables in all forms (I do green smoothies and love them), I realize not everyone shares the same enthusiasm. However, veggies are an integral part of healing your body – something many of us on a gluten-free diet are working to do. When the opportunity comes along to eat something healing and nourishing that feels like party food, well, that’s a win-win for everyone, as even those that usually shy away from veggies can be enticed to indulge!

Of course, this isn’t a Superbowl party-only treat. I have been enjoying it in my lunch lately. I even shared it on Instagram the other day.

See that orange in the background? Yep – it was an orange-y food kind of day.

Anyway, this dip is easy to throw together in advance, and will store in the fridge for a few days (tastes great cold), so there’s no reason why you shouldn’t find a reason to make it. It’s like a sweet-and-spicy orange hummus. Only better.

Creamy Chipotle Butternut Dip (Gluten-free, Vegan)

1 ½ c cooked butternut squash

½ c raw cashews

¼ c tahini

2 garlic cloves

1 lime, juiced

2 T olive oil

1 T maple syrup

½ t cinnamon

½ t chipotle chile powder

¼ t ground cumin

½ t salt

 

Roast butternut squash – either cut in half and scoop out seeds, and roast cut-side-down in an oven at 375 degrees until soft (about 45 minutes), or do like I do – poke holes in the squash with a knife, place on a plate, and microwave until soft, about 10-12 minutes. Allow to cool, and then cut in half and scoop out seeds.

Place cashews and tahini in food processor and puree until smooth. Scoop out cooked butternut squash and add it, the garlic, lime juice, olive oil, maple syrup, cinnamon, chipotle chile powder, and salt. Puree until smooth. Adjust seasoning as needed.

Serve with gluten-free crackers, chips, or raw vegetable crudités.

Looking for more gluten-free Superbowl recipes? Check out this forum discussion at Udi’s Gluten-Free Living Community, or these recipes:

Texas Chili

(Dairy-Free) Nacho Cheese Stuffed Jalapenos

Adzuki Bean Spread

Deviled Eggs

Turkey Pumpkin Chili

Spicy Roasted Cashews

Quinoa Pizza Crust

 

This post is linked to Allergy-Free Wednesdays at Tessa the Domestic Diva.

Adopt a Gluten-Free Blogger: Lexie’s Kitchen

gluten, dairy, and egg-free fried green tomatoes

Sea at Book of Yum is our most gracious hostess for Adopt a Gluten-Free Blogger again this month. I immediately knew I wanted to adopt Lexie’s Kitchen. Why? Well, other than the fact that Alexa is a super-cool mom dedicated to healing her son through a diet, she also is an innovative genius in the kitchen.

Example A: she made nacho cheese-stuffed jalapenos without dairy. Yep. I actually made these prior to adopting Alexa, and I didn’t take a photo, unfortunately. The nacho cheese was the best dairy-free cheese I’ve had to date. I MUST make it again. And the jalapeno poppers? Spicy (I must have had some HOT peppers), but amazing. If you make them, don’t skip the bacon. It definitely takes those little bites of fire to a whole ‘nuther level.

If that doesn’t convince you, how about example B: the fried green tomatoes pictured above. These were perfectly timed, as I saw a bunch of green tomatoes at the farmer’s market. Until making Alexa’s recipe, I had not attempted to fry green tomatoes since I went gluten-free, and never without cornmeal. Trust me, you don’t miss the cornmeal in these babies. They’re crispy on the outside, and pleasantly juicy within.

But just those two appetizers weren’t enough, in my opinion. In keeping with the seasons, I opted to try a version of her sausage and seasonal vegetable stuffed squash. I found large pattypan squash at the farmers market, so I opted to use them rather than delicata squash. Unfortunately, I had to make a few more unplanned changes to my stuffing mixture – I went to use the rest of some italian sausage I had in the refrigerator, and it was bad. Into the garbage it went, and I opted instead to make my stuffing vegan. I bumped up the spices a bit to compensate.

These babies were flavorful just the same. Soon, however, I’ll have to grab some delicata squash and some fresh sausage and try Alexa’s version again.

I didn’t get a chance to make these st(raw)berry cheesecakes, but they’re also on my “to do” list. Because who doesn’t love mini healthy cheesecakes?

Her blog is helpful for other areas of life as well. For example, she teaches you how to make a natural deoderant that works (something I must try one day!). How cool is that?

A big thank you to Sea at Book of Yum for hosting Adopt a Gluten-Free Blogger again this month. As always, I love spending time getting to know my fellow gluten-free bloggers a little more. In this case, reading and trying out recipes from Lexie’s Kitchen definitely showed me that there are so many delicious treats that can be made, even on a gluten and dairy-free diet!

Warm Eggplant and Summer Squash Salad

I love eggplant. This is a relatively new occurrence for me. I never hated it before, I just didn’t really “get” it. I love that they are these gorgeous purple orbs (okay, yes, eggplant comes in more colors than just purple, but my eye really focuses on the purple ones!). They beckon at the farmers market or in the grocery, saying “buy me! bring me home!”. But I would bring a large eggplant home, and over and over, I would end up with a flavorless, spongy, less-than-appetizing vegetable. Oh, sure, I’d try to grill it or saute it, but it never lived up to my expectations. I was nearly ready to give up on eggplant.

Then I discovered baba ganoush. Apparently, roasting eggplant turns it from spongy and flavorless to creamy, velvety, and delicious. I could seriously sit down to a bowl of baba ganoush and polish it off all by myself. It’s that good.

That baba ganoush launched an entirely new relationship with eggplant. I think my chief mistake prior to that point in time was that I was undercooking it. Since I learned how to make baba ganoush, I also have fallen in love with eggplant in dishes like moussaka and ratatouille. I’ve even since returned to the grill with eggplant, making this too-hot-to-turn-on-the-oven grilled ratatouille.

Now that it’s starting to get cooler and summer is coming to an end, I thought a warm salad would be a perfect way to enjoy the end of eggplant season. Since we are also nearing the end of the (over)abundance of summer squash, I thought it would be perfect to include it in the mix as well. Paired with some mint from my garden and a lovely tomato jam, this dish was a great way to say “farewell” to summer.

What, you don’t have tomato jam? Well, I’m sorry to say, I won’t share any of mine. It’s too delicious, and I’m going to be stingy. Stephanie over at Recipe Renovator was giving away some tomato jam a while back, as part of a huge blog event (hosted by Bloggers Without Borders) to raise money for Jennie, who unexpectedly lost her husband, and I bid on it. Well, I won, and not long after, a jar of delicious jam arrived at my doorstep. After I’d opened it and eaten a few spoonfuls, (it was good enough to eat by itself) I thought I ought to incorporate it into a meal. The jam really made this salad into something special. Stephanie does share her recipe here, so if you don’t have tomato jam, you can make your own! I haven’t tried it, but I bet that you could skip the canning part if you wish and simply freeze some of it. That is, if you don’t eat it all before then.

Warm Eggplant and Summer Squash Salad

1 large or 2 small purple eggplants, sliced about 1/2 inch thick

2 yellow summer squash, sliced about 1/4 inch thick

1-2 T coconut oil, warmed enough for easy brushing

kosher salt

2-3 T tomato jam

1 T chopped fresh mint, plus a few additional mint leaves for garnish

ground black pepper

Preheat the broiler and line two baking sheets with foil. Spread out the eggplant and squash slices in a single layer on the foil. Brush with coconut oil and sprinkle with salt; flip and oil and salt the other sides. Place the baking sheets, one at a time, under the broiler for a minute or two, or until the vegetables are browned. Flip the vegetables and brown the other sides. (Be sure to stick around – walking away when something is under the broiler ensures that you burn it!) Remove the vegetables and place them in a large bowl. Add tomato jam and mint to the bowl and gently toss to coat the vegetables. Season to taste with pepper and additional salt, if needed. Serve warm or near room temperature.

Serves 2-4.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

Curried Squash Hash and a Meal Plan 9/19-9/23

 Before August brought the seemingly endless heat, I planted some butternut squash. It started out so well – it grew  by leaps and bounds every day, started blossoming, and gave promise of much delicious winter squash. Then the heat got the best of it. In spite of my watering, my butternut was just no match for 105-110 degree days. (I guess squash isn’t a desert plant!) I had three small butternut squashes from one plant before they all shriveled up, like just about everything else in the garden.

All but one, that is. A few weeks ago, seemingly from nowhere, I had one last plant that got a second wind and started to grow again. I was unsure whether it would be strong enough to set any fruit, but yesterday, when I went out to water, I noticed two blossoms on it. So I’m hopeful that we’ll get a few more butternut squash from my garden before the season is over.

These three small squash were used in this hash for breakfast yesterday morning. Along with some zucchini, a bit of onion, and some spices, this was a hearty, wake-up-your-tastebuds change from the usual morning fare. I topped mine with some perfectly fried eggs.

This week is back-to-reality time for us, as we go back to work after taking a week off and traveling. I started to get prepared by boiling some eggs for our lunches, and hoped to make some more granola bars (recipe will be in my book!) for my husband. However, my usual marathon Sunday cooking was short-circuited by some air conditioning issues we started having. The oven was turned off (along with just about every light in the house) when the house started heating up. We had it working for a while, but I already deviated from the meal plan, swapping meatloaf (Sunday’s planned meal) for a cooler, simpler option planned for Monday night – grilled chicken with salad. Here’s to hoping the A/C is in full working order later this week so I can still use the oven. Meatloaf will have to wait until this next weekend – good thing I have room in the freezer for the meat!

Monday:

Breakfast: hard-boiled eggs, leftover asparagus, carrots, and spaghetti squash

Morning snack: pear

Lunch: garden salad topped with grilled chicken breast with a homemade honey mustard dressing

Dinner: leftover curried chicken wings, mashed potatoes, green beans (A/C guy is coming this afternoon, so this may be very up in the air!)

Tuesday:

Breakfast: leftover chicken breast, spinach-blueberry-banana smoothie

Lunch: leftover curried chicken wings, carrots, spinach, pear

Dinner: chicken piccata, spaghetti squash, broccoli

Wednesday:

Breakfast: eggs, spinach-peach smoothie

Lunch: leftover chicken piccata, spaghetti squash, broccoli

Dinner: pumpkin shepherd’s pie (if this is successful, I’ll share the recipe!), braised cabbage

Thursday:

Breakfast: eggs, braised cabbage

Lunch: leftover pumpkin shepherd’s pie, tangelo

Dinner: roasted whole chicken, zucchini and sun-dried tomato casserole, mashed sweet potatoes

Friday:

Breakfast: leftover chicken and sweet potatoes

Lunch: leftover zucchini casserole, eggs

Dinner: out – it’s Brandan’s 15th birthday, so we’ll be celebrating!

 

…and now, for the curried squash hash.

Curried Squash Hash, inspired by Everyday Paleo

1 T coconut oil

1 1/2 c diced butternut squash

1/2 c diced zucchini

1/4 c diced red onion

2 t Madras curry powder

1/2 t cinnamon

A couple pinches of salt

Heat a large, heavy skillet to medium-high heat. Add coconut oil and allow to melt, swirling around the pan to coat. Toss butternut squash, zucchini, onion, curry powder, cinnamon, and salt together in a large bowl. Add to skillet and saute, allowing to cook undisturbed for a minute or two at a time before stirring, so that the pieces of squash get browned and crisp. When squash is tender, remove from heat and adjust seasoning as needed. This should take about 6-8 minutes.

Enjoy unadorned, or toss in crumbled, cooked bacon, and top with fried or poached eggs.

Hope you have a great week!

 This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free and was shared at Gluten-Free Detroit Metro for GF Menu Swap.

Zucchini Red Pepper Egg Muffins, and a Meal Plan for August 22-26, 2011

During the week, breakfasts have to be quick. I eat breakfast at my desk at work, (I know, probably not ideal, but I HATE the idea of eating earlier, at home, only to be starving at 9am again. I leave the house around 6:30-45 in the morning, and that’s just too early to eat!) so whatever I bring must be portable, easily and quickly microwaveable, and low on the mess factor. Many times, this means I make something in advance, and reheat it as needed.

This week, I made egg muffins. No, not sweet, carb-heavy, make-you-sleepy-then-hungry-soon-after muffins. These are a savory, nutrient-packed breakfast. They’re muffins in name only – they were made in a muffin tin. Truth be told, they’re more like mini-frittatas. And contrary to what you might be thinking – they actually reheat in the microwave quite well. Just make sure not to overdo it: I warmed up three of these babies this morning for breakfast for just under a minute. A healthy, tasty, protein-packed breakfast in a minute. That’s my kind of meal.

Zucchini Red Pepper Egg Muffins

8 large eggs

Salt and pepper

1 t coconut oil, plus more for greasing pan

1 large zucchini, cut into ½ inch dice

2 oz roasted red pepper, diced (about ¼ cup)

1 green onion, minced

10 green olives, chopped

 

Heat oven to 350 degrees. Grease a muffin tin with oil and set aside. Scramble eggs in a medium bowl and season with salt and pepper. Set aside.

Heat a skillet to medium heat and add oil. Add zucchini and sauté for 3-4 minutes or until lightly browned and just starting to soften. Add red pepper, green onion, and olives and sauté for another minute. Season with salt and pepper. Remove from heat.

Divide vegetables evenly among the 12 muffin cups. Divide the scrambled eggs evenly among the muffin cups, pouring the eggs over the vegetables.

Bake for 15-20 minutes or until eggs are set in the center.

Serves 4.

 

These will be on the menu this week, along with a lot of other (hopefully) delicious new creations. Stay tuned, if they’re good, they may be coming to a future blog post (or the cookbook!)!

Monday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover tilapia with tomatillo-avocado salsa (salsa was good. fish needs work.), green beans, leftover eggplant salad with dehydrated tomatoes, olives, and parsley (this is definitely a cookbook candidate!)

Snack: homemade beef jerky, orange

Dinner: Shrimp Lettuce Wraps with Cabbage-Carrot-Jicama Slaw, Sweet Potato Fries

Tuesday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover shrimp lettuce wraps, or if no leftovers, tuna salad with leftover tomatillo-avocado salsa and spinach

Snack: pear, beef jerky

Dinner: Pork Tenderloin with Peach Glaze, roasted red potatoes, sauteed okra

Wednesday

Breakfast: green smoothie with spinach, pear, cucumber, hard-boiled eggs

Lunch: leftover pork tenderloin and okra

Snack: handful of hazelnuts

Dinner: large salad with romaine lettuce, spinach, radishes, carrots, bell peppers, tomatoes, cucumbers, and grilled chicken

Thursday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: salad with grilled chicken

Snack: beef jerky, orange

Dinner: Thai Green Chicken Curry, braised eggplant

Friday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover chicken curry and eggplant

Snack: homemade beef jerky, pear

Dinner: paleo lasagna (a version based on Sarah’s over at Everyday Paleo - only I am thinking of adding some cashew-based “ricotta” cheese)

 

Do you eat breakfast on the go? What healthy, easy-to-grab foods do you often eat?

This post is linked to March Muffin Madness at Gluten-Free Easily.