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.