These zucchini breakfast cookies have the exact flavors of zucchini bread…in a fun, portable, COOKIE form!! These cookies are definitely 100% appropriate for breakfast. They are filled with whole grain-oats, heart-healthy nut butter and nuts, plant-based protein, and VEGETABLES. These zucchini breakfast cookies make a great meal-prep option to make over the weekend to have…
garden
Taco Stuffed Summer Squash (or Zucchini!)
These Mexican-inspired taco stuffed summer squash (or zucchini) are bursting with flavor!! They are such a fun change of pace from your usual taco night, and a great way to use up garden zucchini. (Not to mention a very tasty way to add in more veggies!). We discovered (post photo shoot, but thankfully pre-eating) that…
Lemon Basil Vinaigrette
It’s so simple to make your own salad dressings at home! You simply need 4 main ingredients to make this fresh and vibrant lemon basil vinaigrette dressing. While obviously this fresh lemon basil vinaigrette is great for salads (stay tuned!), this dressing is delicious on grilled meats, roasted veggies, etc. This basil vinaigrette dressing is…
Roasted Beets (2 ways!)
Just one main ingredient is all you need to make roasted beets! Plus, you have two easy options that yield completely different results! Tender, roasted beets that are delicious as a side dish with dinner or on top of a salad, or beet chips that make a healthy snack. ?
Caprese Salad
The perfect recipe to use up the last of your garden tomatoes, this tomato caprese salad couldn’t be easier to make. Literally FIVE ingredients and FIVE minutes to make. Apparently we are all about the no bake, super simple and quick recipes this week! LOL