Tag Archives: vegetarian

Lemon Garlic Zucchini Boats

Here is a super simple, light, and refreshing zucchini recipe that can be used as a side, snack, or appetizer.

ZucchiniBoats 097


  • 1 Zucchini
  • 1 clove garlic
  • salt
  • pepper
  • 1-2 tablespoons lemon juice

Cut the ends off the zucchini and then cut lengthwise. You can cut the zucchini into smaller halves if you wish. Cut a slit down the center, and stick some thin slices of garlic inside. Sprinkle with salt, pepper, and lemon juice.

Bake between 375-400 degrees for 30-45 minutes until the zucchini is cooked through.

ZucchiniBoats 099

Before Going in the Oven

Easy Roasted Vegetables

20130617-140633.jpgTonight I used these grilled veggies to accompany some steak! Yum!
Let’s talk side dishes! One of my favorite things to do, because it’s incredibly easy, is roasting or grilling vegetables. You can use any vegetables you like. Allergic to eggplant? don’t use it! Not a fan of mushrooms? Omit! Go seasonal! Switch it up! The process is basically the same.

Pre-heat the oven to 350 degrees and chop your vegetables. If you’re using vegetables that take longer to cook, such as squash or potato, cut them pretty small. Otherwise it’s not a huge deal.

This time around I used zucchini, asparagus, mushrooms, peppers, onions, garlic, and small heirloom tomatoes.

I went with my go-to seasoning of salt, pepper, rosemary, thyme, and olive oil; but you can go a number of directions spice wise. Basil and oregano is nice, as well as keeping it really simple and just using some sea salt and pepper. I generally always use a base of olive oil or sesame oil.

I made a pretty large batch. I cut up the vegetables and put them right into a glass 9×17 pan. Then I drizzled them with oil, seasoned, and stirred with my hands to distribute.

20130617-140649.jpgFor small batches, I usually cut everything up and toss them in a ziplock with the seasoning first.

Once the oven is preheated, cover with foil and cook until the vegetables are mostly tender and cooked through. Depending on your oven and the size of the batch, it should take 40-60 minutes so check them after 30 min. When they are almost done, uncover and let them cook another 10 min or so.


Paleo Veggie Burgers

Paleo Vegetable Burgers!

great on a salad and topped with a few creamy avacado slices!

great on a salad and topped with a few creamy avocado slices!

I love meat, I love hamburgers, but I also sometimes want something a little lighter. Most veggie burgers are bean or soy based, and so I wanted to see if it was possible to make a paleo version. I eat legumes sometimes, but I try to keep it to a minimum, and store-bought veggie burgers tend to be processed.

Note: I included onion and garlic in the recipe because I was going to make the burgers with them, but forgot to add it when I was making them. I would also suggest adding a bit more seasoning to the mixture when you’re making the burgers, so I added that as well. Also I don’t have exact measurements – because as anyone can figure out from looking through my blog – I don’t measure anything.


  • 1 head cauliflower [cut into florets]
  • 2 medium crowns broccoli [cut into florets]
  • 2 bell peppers [red/orange – cut into strips]
  • 1 package baby bella mushrooms [about 10 small/medium mushrooms]
  • olive oil
  • salt, pepper, thyme
  • 2 eggs
  • almond meal
  • flax-seed meal
  1. Pre-heat oven to 350 degrees and line a cookie pan with foil. Arrange all the veggies on the pan, drizzle with olive oil, and season. Bake until softened and edges start to brown.
  2. Put the roasted broccoli and cauliflower into a big mixing bowl. Using kitchen scissors cut the pepper strips into little squares and cut the mushrooms into small pieces into the bowl. Using your hands, mix everything together and break up the cauliflower and broccoli into small pieces/ crumbles.
  3. In a separate bowl, beat the two eggs. Add the eggs and some seasoning (salt, pepper, thyme, cayenne pepper, etc….keep it simple) to the bowl and mix around. Start adding a mixture of almond meal and flax meal and mix around with your hands until you feel it’s sticky enough to hold its form.
  4. Form a nice tight ball with a handful of the mixture, and then start to flatten it into a patty. You want to leave it sort of thick, maybe 1/2 inch. It’s not going to be as compact as like a Morningstar burger.
  5. Place it in a container lined with foil, and once you fill a layer, add a piece of foil on top. Once you finish making layers of burgers, place them in the refrigerator to chill. To get them on the grill easily you can just flip the foil over and lift.Now, I don’t know cooking times or if they will hold well on a regular grill, as I used a George Forman grill. You can probably pan fry them or do them in a skillet pretty easily.

Here they are Uncooked – After chilling in the refrigerator for an hour.


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