Tag Archives: zucchini

Summer Bounty Meal Plan for the Last Full Week of July!

This Week’s Basket from Milk and Honey Organics Included Bio-Way Farms’ Cherry Tomatoes, Bio-Way Farms’ Zucchini, Hurricane Creek Bok Choy, Local Blueberries, Local Bi-Color Corn, Bananas, Local Peaches, Red Leaf Lettuce, Red Potatoes, Local Celery, Lemons, and Jumbo Red Onions.

This Week’s Meal Plan (via PepperPlate.com):

Recipes from This Week’s Meal Plan:

We were out of town last weekend for my husband’s grandmother’s funeral, so my sister graciously created last week’s meal plan. If you missed it, check it out here.

Meal Plan for July 14 thru July 20

This Week’s Basket from Milk and Honey Organics included Scallions, Flavor Supreme Pluots, Romaine Lettuce, Flame Seedless Grapes, South Carolina Peaches, Crimini Mushrooms, Parisi Farm’s Cantaloupes, Chef’s Greenhouse Tomatoes, Bio-way Farms’ Zucchini, Parisi Farm’s Red Sweet Potatoes, Parisi Farm’s Green Bell Peppers, and Belton Farms’ Corn.

This Week’s Meal Plan:

Breakfasts:

Lunches:

Dinners:

Meal Plan for the Week of July 4th!

This Week’s Basket from Milk and Honey Organics Contained South Carolina White Peaches, North Carolina Blueberries, Cantaloupe, Haden Mangos, Jumbo Yellow Onions, Parisi Farms Jalapeno Peppers, Hurricane Creek Lettuce Medley, Hurricane Creek Pak Choi (aka Bok Choy), Carrots, Chef’s Greenhouse Tomatoes, Parisi Farms Sweet Potatoes, and Bioway Farms Bicolor Zephyr Squash (see Zucchini recipes in meal plan below).

This Week’s Meal Plan (via PepperPlate.com):

(Check out the fabulous Red, White & Blue Dishes on July 4th!)

This Week’s Recipe List (plus see the Recipes Archive page):

Pancake Buffet (thinly sliced fruit, chocolate chips, jams, syrups, butter)

Weekly Basket and Meal Plan for June 9-15

This Week’s Basket from Milk and Honey Organics Included Red Chard, Green Grapes, Nectarines, Blueberries, Artichoke, Hurricane Creek Tomatoes, Parisi Potato Mix, Vidalia Onions, Parisi Squash and Zucchini, Mangos (we got extra grapes instead) and Lettuce (type varies by basket, based on availability), plus a copy of the latest edible Upcountry magazine! (By the way, the magazine has some fun recipes to try too!)

 This Week’s Meal Plan via PepperPlate.com:

Recipes for This Week’s Meal Plan:

Celebrating 10,000 Hits with Guest Author Catherine Hosack and Her Zucchini-Tomato Pesto Rolls Recipe

I met today’s guest author several years ago at a local Barnes & Noble while we waited for the midnight release of the final Harry Potter book. Catherine Hosack is a dear friend who is also in a journey towards better health. She writes a blog called “Going Raw: Adventures in Uncooking.” Check it out here. I wanted a guest author to help me celebrate 10,000 hits on my blog, so I asked her to share her story with my readers, and here it is:

“I love Melissa’s “journey to lean” blog for a lot of reasons; for one, it shows that everyone has their own spiritual and physical health journey to experience. The process of learning what is best for our individual bodies, minds, and spirits is, I think, an essential part of our lives. As Melissa’s blog testifies, this process can be hard, but it’s worth it. My personal journey along these lines has led me to eating a mostly raw, Vegan diet. Briefly, a Vegan raw food diet is a pure vegetarian diet of fruits, vegetables, nuts, and seeds. In order to qualify as raw, no food can be heated above 118º F, which is the temperature at which the whole live enzymes and nutrients in the food start to be destroyed.

“I started eating this way because in 2002 I was diagnosed with ulcerative colitis, which basically means that my immune system and my colon were not happy. After seven years of dealing with really strong medications and a very bleak outlook for my long-term health, I decided to increase my health through nutrition. I decided to try a raw food diet because it maximizes one’s intake of live enzymes, antioxidants, and alkaline-forming foods – all of which actively improve your body’s immune system and increase your natural health. The idea, in short, is to eat foods that make you stronger, instead of eating foods that make you weak and therefore more susceptible to disease.

“Transitioning to this new way of life was difficult at first, but now I am happy to say that after a year and a half of eating a diet heavy in raw foods, I have experienced NONE of the ulcerative colitis symptoms that used to disrupt my life every couple months. Additionally, I have more energy, I hardly ever get sick (not even a cold), and I’ve experienced other unexpected health benefits as well.

“I LOVE raw food. If I go a couple meals without a big raw dish, I crave it. I still eat cooked foods sometimes, of course, and it’s still fun to eat my old favorite foods like Pad Thai and pumpkin pie and things like that… but as time goes on, I feel less and less drawn to my old comfort foods, and more and more attracted to my new favorite dishes, like avocado-carob pudding, fresh sprouts, garden-fresh okra, and marinated eggplant.

“This is one of my favorite raw food recipes.”

~Catherine

ZUCCHINI-TOMATO PESTO ROLLS by Catherine Hosack

  • PESTO INGREDIENTS
    • 1 cup of pine nuts or walnuts, soaked in water for 8 hours or more
    • 1 cup of fresh basil
    • 3 cloves of garlic
    • 2 tablespoons olive oil
    • dash of sea salt to taste
    • Appliance needed: blender or chopper
  • OTHER INGREDIENTS
    • A couple medium tomatoes or 3-4 small ones
    • 1 zucchini

INSTRUCTIONS

“Blend all the pesto ingredients in some sort of small blender or chopper. Next, you need to make thin zucchini-strips. You can either do this by getting a big knife and cutting your zucchini carefully, lengthwise; but it’s far easier to use a cheese slicer if you have one. Just hold the zucchini and pull the slicer down from one end to the other, keeping the thickness of the slice as even as possible.

“Dice the tomatoes into pieces about the size of large grapes. Then take a slice of zucchini, spread pesto on the slice, and stick a tomato on one end of the zucchini slice. Carefully roll the zucchini around the tomato. I like to grind peppercorns over the finished rolls. These are so tasty…and cute too!”

Bon Appetit! I hope you enjoy this raw Vegan treat! Don’t forget to check out Catherine’s blog! ~Melissa

Dinner is Served!! Strawberry Soup and Sauteed Veggies!

Bryan’s playing basketball with the guys, and I’m at home studying Nutrition. I typed in my food for the day and needed 300 calories from a few carbs and some fat. So, I decided to do a variation of veggie stirfry. I used 1 Tbsp. butter and 1 Tbsp. olive oil, 1 tsp. minced garlic, salt, pepper, 1/2 large zucchini, 1 c. frozen peas, and 1 Tbsp. shredded parmesan cheese. I added a splash of lemon juice right at the end too. Yum!! It is so tasty!

Zucchini and Peas with Cheese

Also, I got a chance to try the Strawberry Soup tonight. I didn’t have all the ingredients, so I kind of did my own, but WOW! I used 2 pints of strawberries, drizzled with 3 Tbsp. honey and 1 Tbsp. lemon zest. I let that rest until the honey had broken down, releasing the natural sweetness of the fruit. Then I poured that into the blender with 2/3 c. non-fat plain Greek yogurt and 1/2 c. cran-pomegranate juice (it was the only juice I had). Blend till smooth, then drizzle with non-fat Vanilla yogurt and decorate with strawberries. Bon Appetit!

Strawberry Soup (drizzled with organic yogurt and decorated with sliced strawberries)

So delicious! I could eat it all day! I had to put the other 3 servings away so I wouldn’t be tempted.

I packaged the leftovers in my cute 1 cup Pampered Chef bowls.

And, thus, I ended the day in all my target calorie ranges:

Calories: 1,374 (goal 1260-1516)

Carbs: 185 (goal 173-209)

Fat: 48 (goal 42-51)

Protein: 60 (goal 47-57, okay, so I was a little over in this one, but still within daily allowances for sure; I didn’t realize that peas had 8 g of protein per 1 cup!)

Happy Thursday! Off to study!

Cheesy Zucchini Omelet by Melissa McKinnon

Saute 2 large zucchini or 3 small zucchini in 1 Tbsp. of olive oil or butter with 1 clove minced garlic, salt and pepper.

Combine 4 eggs, 3 oz. cream cheese, 1 oz. parmesan cheese (freshly grated), 2 Tbsp. cream, and 4 fresh leaves each of basil and mint.

When zucchini is golden brown, turn heat down to medium low, pour egg mixture over and let cook for several minutes, till set.

Once set, use second pan (and hot pads) to flip over and brown other side slightly.

Complete. You could top with fresh mint and basil or more freshly grated parmesan cheese, if desired. Serves 4 (or 2, if you're really hungry...after all, it's mostly vegetable).

I served mine with a side of fresh strawberries, using this cool 2 c. collapsible strainer from Pampered Chef.