My first memory of enchiladas goes way back to when I was a young girl eating dinner at the neighbor’s house; but it wasn’t until the past few years that enchiladas have really climbed up my favorite food list. Then again, I guess that isn’t surprising because anything made with cheese is high up on the list. …
Thanks to my dad and his persistence, I made this delicious homegrown zucchini bread.
My Dad loves to garden in the summer, so much that he built a second and third garden behind his property. He also loves to show people his garden. He grows anything from tomatoes to watermelon though he has the best luck growing zucchini. Each time I’m visiting, he tries to send me home with a “home grown” souvenir. I was a bit wary traveling with a zucchini, though he insisted. I packed the zucchini into my carry on and headed to Atlanta. Just as I predicted, airport security had to check my bag due to the weird shape they saw….
Vegetable Lasagna is a combination of two of my favorite dishes, eggplant Parmesan and lasagna. If you’re craving an Italian meal but don’t want the food coma that comes with it, try this take on lasagna. It’s absolutely delicious but doesn’t contain all of the carbs that you’d find in pasta or fried eggplant. By substituting the noodles with eggplant and zucchini you’re sneaking in vegetables. At the same time, you’re packing your meal with protein by replacing the ricotta cheese with cottage.
I found this Cashew Zoodles recipe in the Whole30 cook book and then modified it to make it my own. If you’re not into zoodles, I still recommend making this sauce because it’s amazing. I may or may not have been eating it by the spoonful… I loved it so much that I made it again the next day and used it as salad dressing over my spinach and kale salad. Even Erik loved it, so that’s a plus. Did I mention its Whole30 and Paleo approved with no added sugar?