It’s Zucchini Season!

When I’m gifted fresh veggies from my parents garden, I’m beyond excited! Cucumbers, green beans, kohlrabi (yum!!), and of course, zucchini!!!

I know my Perfectly Plated last week involved zucchini, but it’s that season and I’m always so amazed at how versatile this fabulous summer squash is. I always try to do different things with it and I make zucchini lasagna a lot so I was trying to come up with something else. I decided on ravioli and man I wasn’t disappointed. It’s a fast and easy weeknight meal.

what you do:

1. Set oven to 350 degrees. Using a vegetable peeler make ribbons with your zucchini.

2. With four ribbons, two horizontal and two vertical, intertwine them so that you have a solid middle for your filling.

3. Add filling to middle of zucchini

4. Going in a circle, fold the squash over itself to make a square.

5. Add to pan and cook for 20 minutes.

6. Get a glass of wine…kidding…but not really.

This is absolutely one of my favorite recipes I’ve ever made. It will defiantly be going into the rotation. The best part is that it’s guilt free! Low carb, Keto friendly, and crazy delicious!

have a wonderful wednesday!

Waste Not

I know I’ve been talking about the “Low Carb Life” a lot but like I said last week I’m really enjoying it and love to find new recipes to make. I was in the mood for something sweet which is quite rare for me. So I look in my fridge and see that I have some lemons and blueberries that are about to go bad and if it’s one thing I hate it’s wasting anything. I also see I have a zucchini there. Normally I love just regular zucchini bread but decided to add in my lemons and blueberries.

“Keto Blueberry Zucchini Bread”

1. Preheat oven to 325 degrees and line a 9x5 pan with parchment paper.

2. Cream together the butter and Stevia.

3. Mix in eggs, lemon juice, and vanilla.

4. Add almond flour, salt, and baking powder.

5. With a cheesecloth, squeeze as much moisture from zucchini as you can and add to mixture.

6. Fold in blueberries.

7. Transfer to pan and bake for 70-80 minutes, or until a toothpick comes out clean.

8. After cooled, add glaze.

   This was a big hit with Theo as he deeply loves blueberries. Even though I don’t love sweets it will be nice to have this in the house for a few days. Isn’t zucchini season the best?

   Even though most are back to work, I hope you’re still finding the time to enjoy the kitchen and make new recipes.

   Enjoy your Wednesday!

All You Need Is Love & Pizza

If I said my life was busy right now it would be a complete understatement. It seems like we have something going on every single day. MK has a shoot just about all the days, and well as many of you know mothering never stops. So when it comes to a quick delicious meal and when that delicious meal is low carb pizza, I’m all about it.

I’ve talked before about eating low carb and I honestly couldn’t tell you the last time I had anything made with flour or sugar. Not only is it really paying off I’m really enjoying the challenge of cooking with almond flour. I recently found this recipe for almond flour pizza (in the “Simply Keto” cookbook) crust and I’m totally obsessed!!!

“Quick And Easy Personal Pizza”

1. Preheat oven at 350 degrees

2. For crust: In a microwave safe bowl, mix mozzarella almond flour, and seasoning. Stir well. Microwave for 25 seconds.

3. Knead the dough for a few seconds and add in egg yoke while still warm. Knead until its a ball and then form a disk. Put it on a lined baking sheet and press into a disk about 5-6 inches.

4. Poke holes in several places throughout the crust. Bake in the oven for about 10 minutes.

5. Remove from the oven and flip it over. Top however you’d like, then bake for another 3-4 minutes.

   Not only is this a perfect, healthy option for your pizza fix, it only has 479 calories and only 7.8 carbs!

   Have an amazing Thursday and I hope you Have some delicious food waiting for you at the end of it!