Grilled Zucchini and Squash with Lemon Salt

We are loving grilled veggies this summer and this grilled zucchini and squash recipe is one of our favorites!  The lemon zest really brings out the flavor of the vegetables and keeps the dish from tasting salty.  It’s like adding lime and salt to a margarita…it just works!

Start by cutting off the tops of the squash and zucchini and slice them into spears.  Place them into a large ziploc bag. Add the olive oil, 1 teaspoon salt, pepper, 1 Tablespoon lemon zest, and the juice of two lemons.

Seal the bag and make sure to mix everything up well.  Let sit for 15-20 minutes.

While the veggies are marinating, preheat your grill to medium to medium-low heat.  Place the zucchini and squash on the grill and turn as needed.

Remove from grill after all three sides are cooked.

Place the remaining lemon zest and Parmesan cheese on a cutting board, add 1 teaspoon salt, and chop the salt, cheese, and lemon zest together until you have lemon salt.

Sprinkle the lemon salt over the grilled veggies.

Serve and enjoy!

Ingredients:

3 whole Zucchini (medium Sized)
3-4 whole Squash (mine were small so I used 4)
1/4 cup Olive Oil
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
3 whole Lemons, Zested
1 teaspoon Kosher Salt (additional)
2 Tablespoons Parmesan cheese (grated)

Instructions:

Chop off the tops and bottoms of the zucchini and squash and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini and squash are coated. Set aside for 15 to 20 minutes to marinate.

Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini and squash on all three sides until nice and tender, being careful not to burn them. Remove the zucchini and squash to a plate as it gets done.

Pile up the rest of the lemon zest, Parmesan cheese, and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt, cheese, and zest together until it becomes…well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled veggies and serve.

Recipe adapted from: The Pioneer Woman

Related Recipes:

Lemon Grilled Asparagus

Grilled Chipotle Cauliflower

Simple Grilled Brussels Sprouts

Raw Walnut Tacos

First, let me say that I was pretty skeptical to try this recipe. Yes, I’m a vegetarian, but raw walnut tacos is taking it to another level. I was SO wrong. These tacos rock and they’re easy!  Just add the ingredients in your food processor and pulse. That’s it!  They’re also super flexible. The walnut “meat” makes a great base for your favorite toppings. I added black beans and corn to mine (recipe at the bottom of this page).

Add the taco ingredients to your food processor.

In case you haven’t cooked with coconut aminos, it’s a healthier alternative to soy sauce.  You can buy it in the asian foods section of your grocery.

Pulse several times until a the mixture forms a crumbly “ground meat” consistency.  Do not over blend.

Add to your romaine leaves, garnish and enjoy!!

Ingredients:

8 large romaine leaves
2 cups walnuts
1 tablespoon cumin
1 tablespoon coriander
2 tablespoons balsamic vinegar
1 tablespoon coconut aminos
Dash of paprika
Dash of garlic powder
Dash of black pepper

Optional toppings: black beans, corn, avocado, salsa, Greek yogurt, cojita or queso fresco, jalenpenos, tomatoes, fresh cilantro, fresh lime juice

Instructions:

Thoroughly wash and drain the lettuce in a colander or on a paper towel and set aside while preparing the remaining ingredients.

Combine all taco ingredients in a food processor.

Pulse several times until crumbly, making sure not to overblend.

Spread the walnut taco meat on the romaine leaves in equal servings.

Garnish the walnut taco meat with desired toppings.

Lime Black Beans and Corn

Add the rinsed black beans and corn kernels to a medium pot.  Add the cumin and juice from half a lime.  Stir and cook on medium heat until warmed through.

Add fresh cilantro and salt and pepper to taste.  Stir and add to your tacos!

Ingredients:

1 can black beans; drained and rinsed
1 cup frozen corn kernals
juice from 1/2 lime
1 Tablespoon cumin
fresh cilantro; chopped
salt and pepper; to taste

Instructions:

Add the rinsed black beans and corn kernels to a medium pot. Add the cumin and juice from half a lime. Stir and cook on medium until warmed through.

Add fresh cilantro and salt and pepper to taste. Stir to combine and serve.

Recipe adapted from: Marco Borges

Related Recipes:

Honey-Lime Sweet Potato Taco Salad

 

Chunky Veggie Tacos

 

One-Pan Mexican Quinoa

Simple Lemon Grilled Asparagus

This is an easy and delicious way to grill asparagus.  Just marinade it in a plastic bag and grill.  I love the extra touch of grilling the lemon to drizzle over the top.

Place the asparagus in a large ziploc bag and add lemon juice, garlic, oil, salt, and pepper.

Seal the bag and distribute the marinade.  Place in the refrigerator for 2 hours.

Heat your grill to medium-high.  Add asparagus and cook for about 5 minutes, making sure to turn every minute or so.

Slice lemon in half and grill cut side down for 2 minutes.

Remove from grill.  Drizzle with grilled lemon juice, season to taste, and serve!

Ingredients:
1 bunch of asparagus (about 1lb) washed and trimmed

2 Tablspoons olive oil

Juice of 1 lemon

1 lemon; sliced in half for grilling

1 clove garlic; minced

1/4 teaspoon salt

fresh ground pepper to taste

Instructions:
Place asparagus in a large ziploc bag and add in lemon juice, garlic, oil, salt, and pepper.

Seal the bag and distribute marinade onto the asparagus.

Place in refirgerator for 2 hours.

Heat grill to medium-high.

Grill asparagus for about 5 minutes, turning every minute.

Slice 1 lemon in half and grill cut side down for 2 minutes.

Remove aspargus and lemon from grill.  Drizzle with grilled lemon juice.  Salt and pepper to taste and serve!

Related Recipes:

Grilled Cauliflower Steaks

Brussels Sprouts with Balsamic and Cranberries

Roasted Asparagus

The Friday Five

1.  When I was in LA, I ate my weight in acai and pitaya bowls.  When I got home, I did a little research and placed an order with Pitaya Plus.  Here is my first attempt.  It was SO good!

They arrive frozen in single serving packs…just blend and add toppings.

2.  I realized this week, that I have been buying Aloha Orchid candles for at least 10 years.  It’s safe to say that I love this scent of orchids, jasmine, and gardenia.

And, now you can buy them in beautiful mercury glass.

3.  I just finished reading The Girl on the Train.  When there’s a lot of hype around a book I get nervous to read it, but I loved it!

4.  The Kinvara 5 was my favorite shoe ever.  Thankfully the Saucony Kinvara 6 is just as awesome!

5.  Garmin announced their new Forerunner 225.  It has all of the great features of their other GPS watches, plus a built heart rate monitor (no more chest strap!) and activity tracking (steps, calories, sleep, vibration alert when you’ve been sitting for too long).  They’re taking pre-orders right now.  Click HERE to read a thorough review.

Happy Friday and Choose Joy!!! 

Grilled Cauliflower Steaks

Even though this is a simple recipe, there’s something special about the caramelized edges of grilled cauliflower.  It’s topped off with grilled lemon juice, Parmesan cheese, and fresh parsley.  We served ours as the main dish with a few more veggie sides, but it would be a great accompaniment to whatever you’re grilling this summer!

Start by heating your grill.  Keep the core and stalk in place until you’ve sliced the cauliflower.  With a large knife, slice cauliflower head lengthwise into 1-inch thick slices.  Then cut away the stalk from each slice.  Spread butter over both sides of cauliflower.

Sprinkle with salt and pepper.

Place cauliflower slices on the grill for 5-6 minutes until you see the edges caramelize.

Flip and grill the other side until caramelized.

While they finish cooking, halve a lemon and place cut-side down on the hot grill for 2 minutes.  Remove and set aside.

Once both sides of cauliflower are golden brown, transfer to serving platter.  Drizzle with the juice from grilled lemons and garnish with Parmesan cheese and parsley.

Enjoy!

Ingredients:

2 medium heads cauliflower
1/4 cup unsalted butter, room temperature
2 tbsp coarse sea salt
1/4 tsp freshly ground black pepper
1 lemon
1 tbsp minced fresh flat-leaf parsley
1/2 cup Parmesan cheese

Instructions:

1. Turn a gas grill to high, or ignite charcoal. When grill is hot or the coals have begun to turn gray,  carefully lay cauliflower directly on the grill or use a cast iron skillet. Heat for at least 10 minutes.
2. Keep the core and stalk in place until after you’ve sliced cauliflower. With a large knife, cut cauliflower head lengthwise into 1-inch-thick slices. Cut away the stalk (just the base of it) from the bottom of each slice.
3. Give each cauliflower steak a good smear of butter. Sprinkle with salt and pepper.
4. Place cauliflower slabs on the hot grill and cook until they show a caramalized crust (5-6 minutes).
5. While they cook, halve lemons and place cut-side down on the hot grill for 2 minutes. Remove lemons and set aside.
6. With a spatula, turn each cauliflower slab, and grill the other side until caramelized (about 5 minutes). When both slides are golden brown, transfer to a serving platter, drizzle with juice from grilled lemons, and garnish with parsley and Parmesan. Serve while hot.

Recipe adapted from: Michael Chiarello

Related Recipes:

Cauliflower Crust Cheese Sticks

Roasted Cauliflower and Mushroom Quinoa

Glazed Cauliflower ‘Wings’

#ChooseJoy

Chunky Veggie Tacos

This one-skillet-dish is the perfect weeknight dinner with loads of fresh vegetables and it cooks in 30 minutes. The ingredients can easily be adjusted to suit your taste.  Black beans or roasted plum tomatoes would make a great substitution. The veggies also work really well on top of a taco salad. Let’s cook!

Heat oil in a large skillet of medium-high heat.  Add the zucchini, squash, mushrooms, onion, and garlic to the pan.  Sprinkle with salt, pepper, and cumin.

Let cook, stirring occasionally, until the veggies are cooked and lightly browned.  Add the salsa, corn, and oregano to the pan.  Stir to combine.

Reduce heat to low and let cook for 10-15 minutes.  Top with cilantro just before serving.

Assemble tacos and enjoy!

Ingredients:

1 Tablespoon Olive oil
1 roughly chopped zucchini or
1 roughly chopped summer squash
1/2 medium onion, chopped
8 ounces (227g) mushrooms; quartered (I used Baby Bella)
1 garlic clove, minced
Optional: 1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (I omitted the jalapeno, but used a spicy salsa)
Salt and pepper to taste
1-2 teaspoons ground cumin
Pinch of ground oregano
1/2 cup salsa
1/2 cup frozen corn
corn tortillas; heated
fresh cilantro; chopped,  plus additional for garnish

Optional Toppings:
shredded cheese, Greek yogurt or sour cream, shredded lettuce, tomatoes, avocado

Instructions:

Heat olive oil in a large skillet over medium-high heat. Add the zucchini, squash, onion, mushrooms, and garlic to the pan. Sprinkle with salt, pepper, and cumin. Stir occasionally until the vegetables are cooked and lightly brown. Add the corn, salsa, and oregano. Stir to combine. Reduce heat to low and let cook for 10-15 minutes. Add cilantro just before serving and assemble your tacos with your desired toppings.

Enjoy!

Related Recipes:

One-Pan Mexican Quinoa

Black Bean and Quinoa Enchilada Bake

Vegetarian Tortilla Soup

What was in my Sephora boxes?

Wednesday:

I started the day with a crepe date at the Perch.

And met my friends at Percy Warner Park to run.  Unfortunately the park was still too icy, but we still managed run an 8 miler.

I stopped by Fleet Feet after our run to pickup my new Adidias Ultra Boosts!  I was itching to try out my new shoes, so instead of driving home I stopped for a 3 mile run.

For dinner, I made Glazed Cauliflower Wings…yum!

Thursday:

Fleet Feet and Adidas were kind enough to host an Adidas Boost Ultra Boost Demo Run (say that 10 times fast!) for the Brentwood Breakfast Club.

Runch Bonus Miles!

For dinner, we had Saladworks.  Stay tuned for a gift card GIVEAWAY!!!

FriYAY!

The new season of House of Cards dropped on Netflix…bring on the binge watching!!!

It’s also National Chili Day!  Click the link for my favorite Vegetarian Quinoa Chili recipe.

Long run prep… (I swear there’s pasta in there somewhere!)

Caramel Macchiato Gu, Hot Hands, Brooks Safety Vest, Nathan Ranger Convertible Mitts, Picky Bar, Garmin 620, Nespresso Vertuoline.

And, I posted earlier this week about the stack of boxes left on my front porch by UPS after the ice storm.  A bunch of folks asked what I had ordered from Sephora.  I’ve been wearing my hair naturally curly lately and need some products to tame the mane!

Here’s the skinny (from L to R): Bb Hairdresser’s Invisible Oil Conditioner, Bb Hairdresser’s Invisidble Oil, Sultra Bombshell 1-inch Curling Rod, Anastasia Brow Pen, Redken Quick Tease, Clinique All About Eyes, Boscia Luminizing Black Mask, and Living proof Flex Shaping Hairspray (smells so good!).

That’s it for now.  I hope you have a WONDERFUL WEEKEND!

What is your weekend running plan?  How many miles?  Racing?

Are you watching House of Cards?

Have you tried the new Adidas Ultra Boosts yet?

#choosejoy

Apple and Almond Butter Baked Oatmeal

This is my new favorite oatmeal and that says a lot from me. You must make it. Seriously.  Apples and almond butter go perfectly together.  Then you add cinnamon, nutmeg, and brown sugar and it’s like an apple pie.  It’s also a great recipe to make ahead and reheat as needed.

Let’s do this! (The recipe calls for one egg…it forgot to show up for the picture. Sorry.)

In a large bowl, mix together the oats, brown sugar, salt, baking powder, cinnamon, and nutmeg.

In another bowl, whisk together the milk, egg, applesauce, and vanilla.

Pour the liquid mixture over the oat mixture. Stir to combine.

Add the almond butter and stir to combine.

Add the apples and almonds and stir again.

Pour into prepared pan and bake for 30-35 minutes in a 350 degree oven until golden.

Ingredients:

2 cups old fashioned oats (can use gluten-free oats)
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 3/4 cups cashew milk (or milk of your choice)
1 large egg
3 tablespoons cinnamon applesauce
1 teaspoon vanilla extract
1/2 cup creamy all-natural almond butter (or nut butter of your choice)
1/2 cup sliced almonds
2 cups diced apples (I leave the skin on)

Instructions:

1. Preheat the oven to 350 degrees F. Grease an 8 x 8 square baking dish and set aside.

2. In a large bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. In another small bowl, whisk together the milk, egg, applesauce, and vanilla extract.

4. Pour the liquid mixture over the oat mixture and stir to combine. Stir in the peanut butter and mix until combined. Add the apples and almond; stir again. Pour mixture into prepared pan.

5. Bake for 30-35 minutes or until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Note-this baked oatmeal is great reheated in the microwave. We like to make a pan and eat it throughout the week. This recipe can easily be doubled for a 9 x 13 pan. Use gluten-free oats to make this recipe gluten-free. You can serve with brown sugar, an extra splash of milk, cinnamon, or raisins if desired!

Recipe adapted from: Two Peas and Their Pod

Related Recipes:

Blueberry Baked Steel Cut Oats

Chewy Oatmeal Scotchies

Chewy No-Bake Granola Bars

 

Chewy No Bake Granola Bars

This is my “go-to” granola bar recipe!  For this batch, I chose to make Almond Butter White Chocolate Granola Bars with Dried Cranberries. I thought they’d taste great and the red and white felt perfect for Valentine’s Day. All you need is a microwave to ‘bake’ these…so simple. They stay chewy and the recipe is versatile. I’ve included lots of alternative ingredient ideas in the recipe so you can adjust them for your taste.  The base is simple and it’s hard to go wrong with cinnamon, brown sugar, and oats!

Line an 8×8 inch baking pan with aluminum foil leaving overhang and spray with non-stick spray.

Start by adding the light corn syrup, nut butter, and packed brown sugar in a large microwave safe bowl.

Microwave for 1 minute, stir, and microwave for 1 more minute.  Stir ingredients to combine.  Add the vanilla, cinnamon, and salt and stir.

Next, add the oats and chia seeds.  Combine.

Gently stir in the rice krispy cereal and the dried cranberries.

Quickly fold in the white chocolate chips and pour the mixture into your prepared baking dish.  Don’t take too long or the chocolate chips will start to melt.  Use a spatula or your hands to firmly press the granola into the pan.

Place in the freezer for at least 1 hour until the bars have set.  Remove from pan and slice into bars.  Mine made 10 standard sized granola bars.

Enjoy!

Ingredients:

2/3 cup light corn syrup (brown rice syrup or honey may be substituted)

1/2 cup creamy almond butter (or nut butter of your choice)

1/4 cup light brown sugar, packed

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt, optional and to taste

2 cups quick cook oats (Quaker, Bob’s, or similar)

2 cups crispy rice cereal (Crispy Rice Cereal, Rice Krispies Cereal, or similar)

1/2 cup dried cranberries (or use raisins, diced dried apricots, blueberries, or cherries)

1/3 cup chia seeds; optional (or flax seeds, sunflower seeds, or other small nuts)

1/2 cup white chocolate chips (or semi-sweet chocolate chips, peanut butter chips, butterscotch chips, toffee bits, M&M’s, or any chopped candy bar)

Instructions:

Prepare an 8-by-8-inch baking pan by lining it with foil leaving overhang, spray with cooking spray; set aside. In a large microwave-safe bowl combine corn syrup , almond butter, brown sugar, and heat on high power for 1 minute; stir to combine mixture. Heat for 1 more minute on high power and stir to combine.

Add vanilla, cinnamon, salt, and stir to combine. Add oats, chia seeds,  and stir to combine. Add rice cereal and gently stir to combine so it doesn’t become too crushed. Add the cranberries and fold to incorporate. Add the white chocolate chips and quickly and gently fold to combine so chips don’t begin to melt. Pour mixture into prepared pan and pack it down firmly with a spatula or hands, and place pan in the freezer for at least 1 hour, or until bars have set up.

Slice bars into desired sizes and shapes; I prefer 10 bars cut into rectangles about 4-inches long by about 3/4-inch wide.  Choose any shape and size desired. Bars will keep in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator for up to 1 week, or can be frozen for up to 3 months.

#choosejoy

Sesame Asian Quinoa

I loved this fresh and light Asian Quinoa. It’s easy to assemble and packed with healthy vegetables. It’s also flexible…use the vegetables of your choice.  The sesame vinaigrette is simple and flavorful. I kept mine vegan and vegetarian, but you can easily add the protein of your choice. So, if you’re looking for a new way to spruce up your quinoa, give this one a try!

Let’s cook!

Start by rinsing 1 cup of quinoa and adding it to 2 cups of vegetable broth.  You can also use water, but the broth adds some extra flavor.  Bring it to a boil and boil for 5 minutes.  Reduce heat and simmer for 15 minutes.

While your quinoa is simmering, use a large skillet to saute the chopped zucchini and mushrooms in 1 Tablespoon of olive oil on medium high heat for 7-8 minutes.

To make the sesame vinaigrette, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper in a small bowl.  Set aside.

Time to assemble.  Add the cooked quinoa, red cabbage, carrots, and edamame to the cooked zucchini and mushrooms.  Pour the dressing on top and toss to combine.

Enjoy!!  You can serve warm or as a cold salad.

Ingredients:

1 cup quinoa
2 cups vegetable broth or water
1 T. olive oil
1 zucchini; chopped
8 oz. mushrooms; quartered (I used baby bellas)
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 cup shredded carrots

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

Instructions:

1. Add vegetable broth and quinoa to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2.  In a large skillet, saute the chopped zucchini and mushrooms in 1 T olive oil for 7-8 minutes until cooked.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4.  Combine the cooked quinoa, edamame, and carrots to the cooked zucchini and mushrooms.

5. Pour the dressing over the quinoa salad and stir to combine.

Vegetable substitution suggestions: Broccoli, corn, and red bell peppers.

Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.

#choosejoy

Recipe adapted from: two peas & their pod