Pan Fried Zucchini Side Dish Recipe

Pan Fried Zucchini

  • 2 medium organic zucchini
  • Organic soy sauce, Bragg Liquid Aminos or low-sodium tamari
  • garlic powder
  • onion powder
  • pepper


Pan Fried Zucchini
Pan Fried Zucchini

Cut ends off zucchini and slice lengthwise into at least 4 long slices.

Place zucchini in a large nonstick frying pan; pour a small amount of soy sauce and toss zucchini until all sides are covered with sauce. Sprinkle with garlic powder, onion powder, and pepper; cook over medium heat for about 5 minutes or until golden brown, then turn over and sprinkle cooked side with spices; cook an additional 5 minutes or until golden brown. (If pan needs liquid, add a little water or a bit more soy sauce as you are cooking.)



Oven Roasted Veggies Recipe

Oven Roasted Veggies Recipe

Chop 1 cup of each organic veggie in to bite size pieces:

portabella mushrooms

Oven Roasted Veggies Recipe
Oven Roasted Veggies Recipe

red and green bell pepper
zucchini and yellow squash

Leave whole:
1 Cup organic cherry tomatoes (added during last 5 minutes)

You’ll also need:

4 garlic cloves, minced
1 T rosemary
4 T balsamic vinegar

Preheat the oven to 400. Spray a 9X13 baking dish or large cookie sheet with higher sides with non-stick cooking spray. Stir garlic, rosemary and vinegar together and pour over veggies; toss until evenly coated. Bake until the vegetables are tender but not mushy (about 15 minutes) stirring half way through. Remove from the oven, pour into a large bowl, and season to taste with more balsamic vinegar and pepper. Serve immediately.



Raw Cauliflower Couscous

     Raw Cauliflower Couscous

A healthy cauliflower couscous recipe is a delicious side dish that your family will love!!!

Healthy Cauliflower Couscous Recipe
Healthy Cauliflower Couscous Recipe
  • 3 cups organic cauliflower, shredded
  • 1/2 cup organic carrots, finely diced
  • 1/3 cup organic red pepper, finely diced
  • 4 tablespoons basil, chopped
  • 4 tablespoons parsley, chopped
  • 3 tablespoons organic sundried tomato, finely diced
  • 2 tablespoons organic Kalamata olives, finely diced
  • 2 teaspoons organic lemon zest
  • 2 tablespoons organic lemon juice
  • 1 tablespoon capers, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Combine all the ingredients in a large bowl and toss until combined. Chill for at least 1 hour to let the flavors combine.



Black Bean Salsa

Black Bean Salsa
Black Bean Salsa
Black Bean Salsa
Her is a wonderful healthy dip!  It is our Black Bean Salsa
  • 4 cups cooked organic black beans
  • ½ organic yellow pepper, ½ organic green pepper, ½ organic red pepper, deseeded
  • 1 large organic onion, chopped
  • 4 garlic cloves, minced
  • 2 large organic tomatoes, chopped
  • 6 T fresh cilantro, minced
  • ¼ cup fresh jalapeno, deseeded & minced
  • 1 can chopped green chiles, drained
  • Juice of one organic lime
  • 3 T red wine vinegar
  • 3 T organic apple cider vinegar
  • Salt & pepper to taste
  Cut all veggies into small pieces; combine liquids and salt and pepper; pour over veggies.   You can also make these into fritters and dip them in a Cilantro Dipping Sauce. Omit the liquids and add 1 Cup non-wheat organic flour (oat, barley, coconut or spelt) and enough non-fat egg substitute to equal 3 eggs. Spray a pan with non-stick spray; heat to medium; add large spoonfuls of bean mixture; cook on each side until golden brown.   Cilantro Dipping Sauce:  
  • 1/2 cup mock sour cream
  • 2 T jalapeno, minced
  • 1 small garlic clove, minced
  • 2 T chopped cilantro
  • 1 tsp agave
  • Sea salt and black pepper to taste
  Mock Sour Cream
  • 1 12.3-ounce box organic, extra firm, silken tofu
  • 1/4 cup fresh organic lemon juice
  • 1/2 teaspoon organic apple cider vinegar
  • 1/4 teaspoon salt
Combine all the ingredients in a food processor and process until smooth and creamy. Use immediately or chill for an hour or two before serving.    

Cinnamon Caramelized Cauliflower

Recipe Categories
Cinnamon Caramelized Cauliflower This cinnamon cauliflower will complete any party with a tasty appitizer. 4 heads of organic cauliflower cut into florets
Cinnamon Caramelized Cauliflower
Cinnamon Caramelized Cauliflower
4 T organic almonds 5 pitted organic dates 1 tsp cinnamon 1/2 tsp Mediterranean sea salt 2/3 cup water Blend almonds until butter consistency; add dates, cinnamon, salt, and water; blend until smooth. Consistency should be like runny mustard – just add more water if needed. Coat cauliflower well and dehydrate at 120 for 8-10 hours, or until dry and crispy.  

Super Nutritious Soup

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This is a great soup for any time but especially if you are feeling under the weather or want to give your immune system a big boost. I love the miso flavor with mushrooms and the greens add a nice heartiness to this flavorful soup. Super Nutritious Soup 4 quarts organic vegetable broth 2 organic baby bok choy, trimmed and sliced 1 bunch organic kale, deveined and chopped 6 oz. organic mushrooms, sliced (I like to use shitake and portabella together in this soup to add different textures and flavors) 6 oz. organic silken tofu, cubedSuper Nutritious Soup ½ Cup fresh or frozen (thawed) edamame, shelled 1 large onion, chopped 4 cloves garlic, minced 1 tsp Korean pepper or red pepper flakes ½ tsp black pepper 1 T mellow white miso Bring broth to a boil in a large pot; add all ingredients (except miso) and bring back up to boiling. Cover and reduce heat to simmer, and cook for about 15 minutes or until vegetables are tender. Remove from heat and combine a ½ cup of the hot broth with the miso until well blended; add to soup, stir and serve.  

Healthy Chicken Noodle Soup

As you probably have already guessed from some of my other recipes, I am mostly vegan. This is not due to any political stance – it is purely for health reasons to help lower my ridiculously high cholesterol levels. But I do occasionally eat meat and there is nothing that tastes better on a cold winter’s night when I’m under the weather than chicken noodle soup. I like to add lots of spices to mine. You may want to add more vegetable broth the next day as the noodles will continue to absorb the liquid or you might not.

 Healthy chicken noodle soup

Chicken Noodle Soup

1/2 pound organic, uncooked chicken breast, cubed1 Cup chopped onion1 Cup chopped organic celery1 Cup thinly sliced organic carrots4 minced garlic cloves

5-6 quarts organic vegetable broth

1 T fresh parsley

1 tsp dried basil

8 oz. organic, gluten free wide egg noodles1 tsp dried oregano1 tsp poultry seasoning1 tsp dried thyme2 bay leaves

Mediterranean sea salt and pepper to taste


In a large pot over medium high heat cook onion, celery, carrots and garlic until just tender, about 5 minutes. Add remaining ingredients and bring to a boil; reduce heat and simmer 20 minutes.



Quickie Crunchie Roasted Chickpeas

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2 cans organic chickpeas (garbanzo beans), rinsed and patted dry Quickie Crunchie Roasted Chickpeaswith a paper towel (or you can use dried organic chickpeas for the not so quickie method. Just soak beans overnight; drain and pat dry.) 2 T organic coconut oil 1 tsp paprika 1/8 tsp cayenne pepper 1/2 tsp cumin 1 tsp garlic powder 1 tsp Mediterranean sea salt Preheat oven to 400. Place all ingredients in a bowl and toss until chickpeas are well coated; spread evenly on a cookie sheet; bake about 30 minutes stirring halfway through until chickpeas are crispy. This is a great recipe to play with the flavors if you want to mix it up. You could add or switch out any number of ingredients depending on your mood: chili powder, parmesan cheese, chipotle with lime, sesame oil with organic soy sauce and sesame seeds, or honey and cinnamon for a sweeter flavor – the possibilities are endless!  

Yummy Zucchini Bites

2 cups organic zucchini, gratedYummy Zucchini Bites

2 organic eggs (or egg substitute)

1/2 yellow onion, diced

1/2 Cup organic dairy free cheese (cheddar flavor)

½ Cup organic nutritional yeast

1/2 cup organic gluten-free bread crumbs

Salt and Pepper


Preheat oven to 400F; spray a mini-muffin tin with non-stick spray.
Grate zucchini and squeeze in a clean dish towel to squeeze out the excess water until you have removed as much as humanly possible. Combine remaining ingredients and stir in zucchini. Using a cookie scoop, fill the muffin cups to the top; sprinkle with additional nutritional yeast. Bake 20-25 minutes, or until the top is browned and filling is set.


Spicy Orange Garlic Edamame

1 lbs. fresh or frozen organic edamame Spicy Orange Garlic Edamame

1 organic orange

2 cloves garlic, minced

1 tsp. minced fresh ginger

2 T minced shallots

1 tsp. mirin

1 T organic soy

1/4 tsp. organic sesame oil

1/2 tsp. chili sauce



Microwave edamame covered with 3 T water and pinch of salt; 6 minutes for frozen, 3 minutes for fresh; drain.  Juice the orange and zest peel. Mix shallots, garlic, edemame and ginger in one bowl, mirin, soy, sesame oil, chili sauce and 2 T orange juice in the other.  Spray skillet with non-stick spray and heat on medium high until very hot. Add edamame and stir fry for 1 minute; dd shallot mixture and stir for several minutes until very fragrant and shallots just begin to brown/crisp; add 1 T orange zest, mirin mixture and stir fry until the edamame are thick and glazed with no liquid remains