Zucchini Boats

I have heard it is often tough to get kids (and some adults) to eat vegetables – personally I love veggies but that is me.  I came across a recipe that I thought was really smart and delicious.  Zucchini Boats!  I am attaching the link to the blog that featured them along with the photo from that blog.  Use your imagination (and your kids imagination) for toppings. Enjoy!




Quinoa Stuffed Mushrooms

I came across this recipe on one of my searches for healthy recipes.  It looked great as an appetizer and I would think if you made it using portobello mushrooms it could be a complete meal. Check it out. The blog is located at www.queenofquinoa.me and the link below takes you to this recipe.



Vegetables in Pastry

This is an update on a previous post called “Asparagus in Pastry” – this time I added roasted peppers with a bit of balsamic and olive oil and used a bit of light Havarti cheese.  It turned out very well.  This time I also added a bit of egg white to the melted butter that you brush the pastry with before putting it in the oven.  Made all the difference – the pastry browned and flaked better.  Other than that the recipe is the same. Below is the stuffing layer and next is the finished cooked  dish.  Not hard to make and very nice on the table.

pastry stuffing

veg in pastry cooked

Asparagus in Pastry Shell

I have now made this twice over the holidays to serve as a side dish and I realize it has a ton of potential for lots of different ideas.  I will provide the recipe used here but by all means try something different and let me know how it works out!

asapragus ready to serve

This is a very easy recipe and while it is not low calorie – having a small piece is not bad and it does serve a large number of guests.


1 pkg of pastry dough (I used Tenderflake)

2 large handfuls of asparagus – medium thickness to thinner is best

Sliced cheese – again as much as you want – I used thin slices to cover the bottom and a few over the top

1 tbsp Dijon mustard – optional

1 tbsp butter melted


Cook the asparagus until slightly tender – (about 2 minutes in the microwave)

Roll out the dough fairly thin and into a large rectangular shape about 10″ wide by about 18″ long. Spread a tbsp of  dijon mustard down the middle of the dough. Next lay down a thin layer of the sliced cheese (I used Emmenthal for one and Provolone for the other but you could use goat cheese or any other cheese you like). Lay the asparagus in two bundles down the middle of the dough (the dough should be about the length of two bundles of asparagus set head to toe). Lay a few more slices of the cheese on top and fold one end of the dough over keeping the asparagus in a tight bundle (see photo below) and roll into a long log shape.

aparagus dough raw

Next score slices into the top of the pastry (I scored it into the number of pieces I wanted to cut it into so it maked it easy). Melt the butter and spread over so pastry browns.

Bake at 350 degrees for about 45 minutes – keep an eye on it so that it doesn’t burn – should be golden brown when done. Take out of the oven and slice carefully and you have a great side dish.

asparagus out of over

asapragus ready to serve

asparagus close up

I am thinking of trying this with either a meat dish or a mixture of roasted vegetables next.  Let me know if you make it with something other that asparagus and how it turned out.


This recipe looks delicious and is healthy to boot! Think I will have to try it this week. The dish is categorized as vegan. I love following this blog not only for the great recipes but for the photography as well. Check it out!

The Healthy Flavor

We love, love zucchini in my family. In fact, you have probably noticed I use it a lot in my dishes. It is filling, healthy and absolutely delicious whether it’s baked or grilled. So, I decided to make vegan stuffed zucchinis for dinner with a nice garlic kick. My husband absolutely loved them and said the flavors reminded him of a crab cake. With a crunchy golden crust as a topping, you’ll be dying to eat another.

Recipe:  Serves 4  Prep time: 15 mins  Cook time: 30 mins

Print recipe

1 heaping cup or 1 large red bell pepper finely chopped

1/2 red onion finely chopped

4 medium zucchinis

2 tablespoons olive oil plus extra for drizzling

2 or 3 large cloves of garlic minced or crushed through a garlic press

1 teaspoon dried oregano

1 teaspoon fine sea salt

1/2 teaspoon chili powder

Pinch of cayenne pepper

Few grinds of…

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