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25 Healthy Zucchini Recipes

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I need more healthy zucchini recipes... I've been thinking this in my head for the past few weeks.

If you like to garden, even it's just a small veggie patch in the yard, you have probably already discovered the amazing producing abilities of zucchini. It can be pretty overwhelming to try and figure out new and creative ways to eat ALL. THE. ZUCCHINI.

Zucchini has such a reputation for over-producing in the garden, that it has a special holiday...did you know that August 8 is "National Sneak Some Zucchini Onto Your Neighbor's Porch" day?!?

Wouldn't it be nice to leave them some already-made tasty zucchini recipes instead of just plain ole zucchini? Also, you can have some new zucchini recipes for inspiration in your own kitchen. Your family will thank you for that.

So here's an awesome list of 25 healthy zucchini recipes. Enjoy!

Before we start, many of these recipes use Zucchini Noodles in them. Here's a great tutorial about How to Make Zucchini Noodles.

25 Healthy Zucchini Recipes

25 Healthy Zucchini Recipes

Main Dishes with Zucchini

 

1. Bacony Bolognese with Zucchini Noodles from Veggie Converter

Bacony Bolognese with Zucchini Noodles

2. Ramen Soup with Zucchini Noodles from Jar of Lemons

Ramen Soup with Zucchini Noodles

3. Zucchini Pasta with Pesto and Avocado from Anya's Eats

Zucchini Pasta with Pesto and Avocado

4. Zucchini Coleslaw from Delicious Obessions

Zucchini Coleslaw

5. Zucchini and Tomato 'Pasta' from Pure and Simple Nourishment

Zucchini and Tomato "Pasta"

6. Zucchini Quinoa Burgers from Veggie Converter

Zucchini Quinoa Burgers

7. Garlic Zucchini Fries from Real Food Outlaws

Garlic Zucchini Fries

8. Mediterranean Zucchini Noodle Pasta from Peace, Love, and Low Carb

Mediterranean Zucchini Pasta

9. 3-Ingredient Baked Sweet Potato Zucchini Tots from The Big Man's World

Sweet Potato Zucchini Tots

10. Zucchini Noodles with Sauteed Vegetables from Thank Your Body

Zucchini Noodles with Sauteed Vegetables

11. Pesto Chicken with Zucchini Noodles from Savory Lotus

Pesto Chicken with Zucchini Noodles

12. Healthy Zucchini Tortillas from Sweet as Honey

Healthy Zucchini Tortillas

Breads, Muffins, Sweet Treats with Zucchini

 

13. Chocolate Black Bean Zucchini Cupcakes from Veggie Converter

Chocolate Black Bean Zucchini Cupcakes

14. Double Chocolate Zucchini Bread from Paleo Running Momma

Double Chocolate Zucchini Bread

15. Coconut Flour Zucchini Bread from Small Footprint Family

Coconut Flour Zucchini Bread

16. Chocolate Zucchini Muffins from Real Food RN

Chocolate Zucchini Muffins

17. Blueberry Zucchini Muffins from Paleo Running Momma

Zucchini Blueberry Muffins

18. Chocolate Zucchini Bread from Whole Lifestyle Nutrition

Chocolate Zucchini Bread

19. Chewy Zucchini Brownies from Thank Your Body

Chewy Zucchini Brownies

20. Flourless Zucchini Bread Pancakes from The Big Man's World

Flourless Zucchini Bread Pancakes

 Preserving Recipes, Sauces, Etc. with Zucchini

21. How to Dehydrate Zucchini from GNOWFGLINS

How to Dehydrate Zucchini

22. Gummy Zucchini Candy from Common Sense Homesteading

Gummy Zucchini Candy

23. Vegan Pesto with Zucchini from Small Footprint Family

Vegan Pesto with Zucchini

24. Zucchini Cheese from Gutsy by Nature

Zucchini Cheese

25. Dehydrated Zucchini Chips from Veggie Converter

Dehydrated Zucchini Chips

 

 

25 Healthy Zucchini Recipes

 

Black Bean Tortilla Soup

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Black Bean Tortilla Soup | @VeggieConverter

Tortilla soup is one of those Tex-Mex favorites that I've always wanted to love. I mean, how can you go wrong with a soup topped with avocado and pico de gallo?

But, alas, I don't really dig chicken and it's almost always a chicken soup.

So, I crafted this easy peasy Black Bean Tortilla Soup that's vegan and delicious.

It's pretty much a dump the cans and rice into the VitaClay or slow cooker recipe. But, in spite of that, it's actually healthy since it doesn't include any junky cans.

If you want to go fully homemade, you can also swap in soaked and cooked black beans and diced fresh tomatoes and green chiles for the canned variety when they're in season. Just shy of two cups per can is about the right amount.

I added a little hot sauce and a bit of lime juice to mine to give it more punch and the standard recipe was the perfect spiciness temperature for the kiddos. They added shredded cheese and crushed tortilla chips to their bowls.

Black Bean Tortilla Soup

Serves 4

Ingredients

1 can black beans
1 can fire roasted tomatoes with green chiles
2 cans vegetable broth
1-2 tablespoons taco seasoning mix
2/3 cup dry rice

optional toppings: avocado, tortilla chips, lime wedges, cheese, pico de gallo or hot sauce

Slow Cooker Method

Place primary ingredients in VitaClay cooker and cook on SOUP setting for 1 hour.

OR, in a slow cooker, place all ingredients EXCEPT the rice in slow cooker and cook on LOW setting for 2 hours. In the last 20 minutes, add the dry rice and continue to cook.

Serve with desired toppings.

Instant Pot Method

Place all ingredients, except rice, in the instant pot.

Cook on high pressure for 7 minutes.

Add rice. Cook on rice setting until complete.

The Results

Bug, our 8-year-old, loves the chicken version of this soup at restaurants. So it was no surprise that she loved this version, too. I loved it also.

Goose, our 6-year-old, was horrified. Why, you ask? I'll quote her on this one. "Mom, why would you put rice in soup? That's disgusting."

No, she could not explain why it's disgusting. But the rest of the family really enjoyed it. So take that with a grain of Goose-is-sometimes-a-weirdo...ness.

Love it? Pin it, please!

Black Bean Tortilla Soup | @VeggieConverter

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Black Bean Tortilla Soup
Author: 
 
Ingredients
  • 1 can black beans
  • 1 can fire roasted tomatoes with green chiles
  • 2 cans vegetable broth
  • 1-2 tablespoons taco seasoning mix
  • 2/3 cup dry rice
  • optional toppings: avocado, tortilla chips, lime wedges, cheese, pico de gallo or hot sauce
Method
  1. Place primary ingredients in VitaClay cooker.
  2. Cook on soup setting for 1 hour or in a slow cooker on LOW setting for 2 hours.
  3. Serve with desired toppings.

 

Paleo Lemon Coconut Balls

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paleo lemon coconut balls | @VeggieConverter

Paleo lemon coconut balls? Yes, please! Lemon + coconut plus done in less than 30 minutes? Oh, yeah!

I am not a huge chocolate dessert person. I mean, it's yummy. But if I get to choose, I prefer citrusy desserts. I love lemon bars, but I don't make them too terribly often.

I love these key lime bars in particular. But, they take a little while.

So these paleo lemon coconut balls---which are grain and dairy free and done in less than 30 minutes---are a great quick, yummy dessert for me. Plus, they have hazelnuts inside, so they are delicious and chock full of protein. Win!

Paleo Lemon Coconut Balls

adapted from Coconut Caramel Macaroons
Makes 12-15

Ingredients

1/2 cup maple syrup
1/4 cup full fat canned coconut milk or cream
1 tablespoon coconut oil, melted
15-20 drops of lemon (vitality) essential oil (I buy mine HERE)
2 cups shredded coconut
1/2 cup hazelnut flour or almond flour

Method

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper or a silicone baking mat.

Mix together maple syrup, coconut milk or cream, coconut oil and lemon essential oil.

To the bowl of a food processor, add the shredded coconut, almond flour and the maple syrup mixture.

Pulse until the mix is finely chopped and holds together when squeezed into a ball.

Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet.

Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together.

Transfer to the oven and bake for 12-15 minutes or until the tops of the balls just begin to appear toasted.

Serve cold or at room temperature.

Results

Wow, these paleo lemon coconut balls are super lemony and fantastic. I can't believe how easy they are, too!

The kids and Mr. Meaty all loved them and they were an easy recipe for the kids and I to make together.

Super win. We'll be making these many more times and experimenting with new flavors, too.

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Paleo Lemon Coconut Balls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Ingredients
  • 1/2 cup maple syrup
  • 1/4 cup full fat canned coconut milk or cream
  • 1 tablespoon coconut oil, melted
  • 15-20 drops of lemon (vitality) essential oil
  • 2 cups shredded coconut
  • 1/2 cup hazelnut flour or almond flour
Method
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Mix together maple syrup, coconut milk or cream, coconut oil and lemon essential oil.
  4. To the bowl of a food processor, add the shredded coconut, almond flour and the maple syrup mixture.
  5. Pulse until the mix is finely chopped and holds together when squeezed into a ball.
  6. Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet.
  7. Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together.
  8. Transfer to the oven and bake for 12-15 minutes or until the tops of the balls just begin to appear toasted.
  9. Serve cold or at room temperature.

 Love it? Pin it, please!

paleo lemon coconut balls | @VeggieConverter

Maple Almond Cashew Butter

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almond butter | @VeggieConverter

We almost always make our own nut butter. In part because I try to avoid peanuts and also because homemade nut butter is delicious. But we bought some healthy almond butter when we were on vacation this summer and fell in love with the maple flavor that we'd never tried before. So, I wanted to emulate that flavor at home.

We love to use this almond butter to make 2-ingredient grain-free cookies, banana almond butter coconut smoothies and of course, PB&J sandwiches.

Maple Almond Cashew Butter

Makes about 1 pint nut butter

Ingredients

1 cup almonds
1 cup cashews
2 tablespoons avocado oil
salt, to taste
1/4 cup maple syrup (optional)

Method

Add almonds, cashews and avocado oil to a food processor or high-speed blender.

Blend until smooth.

Add salt to taste.

Add maple syrup and pulse just enough to mix in the syrup.

Results

Wow! Delicious. And super simple. We love this version. Though our usual non-syrup version is great, too. I like the mix of almond and cashew for its flavor and texture. Cashews are a bit softer and are less grainy in the end-result nut butter. But the almonds are so good for you, too, so it's nice to have a mix.

Almonds are high in vitamin E, an antioxidant. While all nut butters are high in protein (an ounce of nut butter is the protein equivalent to the same amount of meat) and fiber, almond butter is significantly higher than peanut butter in vitamin E, magnesium and iron.

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Maple Almond Cashew Butter
Author: 
 
Ingredients
  • 1 cup almonds
  • 1 cup cashews
  • 2 tablespoons avocado oil
  • salt, to taste
  • 1/4 cup maple syrup (optional)
Method
  1. Add almonds, cashews and avocado oil to a food processor or high-speed blender.
  2. Blend until smooth.
  3. Add salt to taste.
  4. Add maple syrup and pulse just enough to mix in the syrup.

 

maple-almond-cashew-butter

Paleo Creamy Tomato Noodle Soup

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Paleo Creamy Tomato Noodle Soup | @VeggieConverter

Sometimes the best ideas come to me when I'm just whipping up a quick dinner for the kids and myself. This Paleo creamy tomato noodle soup is one of those times. I wanted to make noodles because I've been craving them and I didn't have any marinara sauce made, so I opted to combine a can of tomato sauce and a can of coconut milk. It turned out more souplike than I had in mind, but we absolutely loved what turned out to be creamy tomato noodle soup. It's grain-free, dairy-free and vegan! The tomato and coconut milk combination is absolutely fantastic (just

The tomato and coconut milk combination is absolutely fantastic (just like in the Lentil Quinoa deliciousness). It may be the key to all deliciousness ever. Hard to say this early. But, let me tell you. Both kids ate THIRDS. THIRDS! I might've done a little jig. I highly recommend this one. If you're not grain-free, you can opt for regular thin spaghetti noodles or rice noodles. If you are, go for zoodles or grain-free noodles like we did!

Creamy Tomato Noodle Soup

Ingredients

8 ounces grain-free noodles or zucchini noodles
15 ounces tomato sauce
13.5 ounces coconut milk
4 ounces mushrooms
2 cloves minced garlic
1 teaspoon dried basil
Himalayan pink salt, to taste

Method

Prepare noodles, set aside. In a medium saucepan, combine all remaining ingredients and cook over medium heat for about 10 minutes. Add noodles and heat through if necessary.

It comes out kind of like a stoup: a stew/soup. You might need both a fork and spoon. Or just a fork and drink the rest out of the bowl. That's what the kids opted for. It's so tasty I highly recommend putting this one in your monthly meal plan rotation. It's also great with rice or quinoa instead of noodles!

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Paleo Creamy Tomato Noodle Soup
Author: 
 
Ingredients
  • 8 ounces grain-free noodles or zucchini noodles
  • 15 ounces tomato sauce
  • 13.5 ounces coconut milk
  • 4 ounces mushrooms
  • 2 cloves minced garlic
  • 1 teaspoon dried basil
  • Himalayan pink salt, to taste
Method
  1. Prepare noodles, set aside. In a medium saucepan, combine all remaining ingredients and cook over medium heat for about 10 minutes. Add noodles and heat through if necessary.
  2. It comes out kind of like a stoup: a stew/soup. You might need both a fork and spoon. Or just a fork and drink the rest out of the bowl. That's what the kids opted for. It's so tasty I highly recommend putting this one in your monthly meal plan rotation. It's also great with rice or quinoa instead of noodles!

 

Love it? Pin it, please!

Paleo Creamy Tomato Noodle Soup | @VeggieConverter

Paleo Mixed Berry Jam

By

 

Paleo Mixed Berry Jam | @VeggieConverterMy kids are on a bit of a peanut butter & jelly kick (technically cashew butter and jelly). And we're doing this pantry challenge/war on debt thing so once we ran through all the jellies in the house I decided to make some with some the fresh and frozen fruit we already had on hand. But, of course, I can't have regular sugar, so I needed to use coconut sugar. 🙂 Thus, by happenstance, I crafted Paleo Mixed Berry Jam. And it. is. delicious. Plus, bonus, much less spendy than store-bought organic jam.

Paleo Mixed Berry Jam

Makes 5 half-pint jars

Ingredients

4 cups mashed berries or stone fruit (we used strawberries and blueberries)
1 1/2 cups coconut sugar
5 tablespoons instant pectin
3-5 drops lime essential oil (optional) (I use Lime Vitality essential oil)

Method

We used fresh strawberries pulsed lightly in the blender and some thawed frozen blueberries. You can use any berries you like. If they're fresh or not naturally bite-sized, either mash with a potato masher or toss them in a blender for one or two quick pulses.

Mix together sugar and pectin in a large bowl. Add mashed berries and stir for 3-5 minutes.

Add mashed berries and stir for 3-5 minutes.

Stir in lime essential oil if desired.

Ladle into 5 quilted half-pint jelly jars.

Water process for 10 minutes to can. If your kids eat jelly as quickly as mine do, you may not need to bother with that step. We processed four (just in case) and left one open in the fridge with one of these great easy use caps. Enjoy!

(Tip: if you want to try cashew butter and jelly like our girls love, just put about two cups of cashews and up to 1/4 cup of avocado oil, depending on the consistency you like in a high-speed blender or food processor. Blend until smooth. Easy peasy.)

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Paleo Mixed Berry Jam
Author: 
Serves: 2.5 pints
 
Ingredients
  • 4 cups mashed berries (we used strawberries and blueberries)
  • 1 1/2 cups coconut sugar
  • 5 tablespoons instant pectin
  • 3-5 drops lime essential oil (optional) (I use Lime Vitality essential oil)
Method
  1. We used fresh strawberries pulsed lightly in the blender and some thawed frozen blueberries. You can use any berries you like. If they're fresh or not naturally bite-sized, either mash with a potato masher or toss them in a blender for one or two quick pulses.
  2. Mix together sugar and pectin in a large bowl. Add mashed berries and stir for 3-5 minutes.
  3. Add mashed berries and stir for 3-5 minutes.
  4. Stir in lime essential oil if desired.
  5. Ladle into 5 quilted half-pint jelly jars.
  6. Water process for 10 minutes to can. If your kids eat jelly as quickly as mine do, you may not need to bother with that step. We processed four (just in case) and left one open in the fridge with one of these great easy use caps. Enjoy!

 

Love it? Pin it, please!

Paleo Mixed Berry Jam | @VeggieConverter

Paleo Fajitas

By

Paleo Fajitas | @VeggieConverter with vegan option

We love Mexican food. The whole family can eat together really easily with something like fajitas. We make a big base of fajita veggies and then, if anyone wants meat, we add that in. It makes eating with vegetarians, meat-eaters and kids really simple. This paleo fajitas recipe is our new favorite and it's super simple.

Paleo Fajitas

Serves 4

Ingredients

MARINADE

2 tablespoons avocado oil
2 tablespoons olive oil
1/4 cup lime juice
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt to taste
Black pepper
Fresh cilantro

MEAT (optional)

1 pound steak or chicken, cut into strips

VEGETABLES

2 red bell peppers, sliced
2 green peppers, sliced
2 small onions, sliced
3 cloves garlic, minced
1/2 cup mushrooms, sliced
1/2 cup avocado oil
2 tablespoons taco seasoning
Salt to taste

Method

Mix up ingredients of marinade in a refrigerator dish and add meat if desired, let sit for 8 hours or overnight. Preheat oven to 425 degrees Fahrenheit. Prepare vegetables and add to an iron skillet. Bake at 425 for 30-45 minutes. If desired, cook meat and marinade in another skillet over medium heat, about 10 minutes. Remove vegetables from skillet (add marinade if you're not using meat). Serve separately or stir in meat if desired (we don't do this in our family since everyone wants something a little different).

I use avocado oil in the part that goes in the oven because it's tastier with Mexican flavors than coconut oil (in my opinion) and it has a higher smoke point than olive oil. Win.

We absolutely love this recipe. It's super simple and we can all pick and choose what we want to put in our fajitas or fajita bowls. I eat my paleo fajitas with just the veggies or veggies and meat. You can also serve over rice or cauliflower rice. Those who can have them can add corn tortillas and whatever other fixings they choose. The veggies are great on their own or with the marinated meat.

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Paleo Fajitas
Author: 
 
Ingredients
  • MARINADE
  • 2 tablespoons avocado oil
  • 2 tablespoons olive oil
  • 1/4 cup lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt
  • Black pepper
  • Fresh cilantro
  • MEAT (optional)
  • 1 pound steak or chicken, cut into strips
  • VEGETABLES
  • 2 red bell peppers, sliced
  • 2 green peppers, sliced
  • 2 small onions, sliced
  • 3 cloves garlic, minced
  • 1/2 cup mushrooms, sliced
  • 1/2 cup avocado oil
  • 2 tablespoons taco seasoning
  • Salt to taste
Method
  1. Mix up ingredients of marinade in a refrigerator dish and add meat if desired, let sit for 8 hours or overnight. Preheat oven to 425 degrees Fahrenheit. Prepare vegetables and add to an iron skillet. Bake at 425 for 30-45 minutes. If desired, cook meat and marinade in another skillet over medium heat, about 10 minutes. Remove vegetables from skillet (add marinade if you're not using meat). Serve separately or stir in meat if desired (we don't do this in our family since everyone wants something a little different).

 

Love it? Pin it, please!

Paleo Fajitas | @VeggieConverter with vegan option

Lentil Quinoa with Curry Tomato Sauce

By

Lentil Quinoa with Curry Tomato Sauce | @VeggieConverter

I'm doing this 21-day cleanse thing and I am not supposed to eat meat or beans (or dairy or grains), but I can eat lentils. I noticed my iron was low (familiar symptoms when it gets low) so I searched around to find out what I could currently eat that would boost my iron. Quinoa and lentils are both on the awesome plant-based iron list. And then this article from No Meat Athlete reminded me about eating iron along with Vitamin C to increase absorption so I decided to try a tomato sauce and came up with Lentil Quinoa with Curry Tomato Sauce. I tell you what. I thought it'd would be a decent, quick meal that would satisfy my body's iron craving. But it turned out it was absolutely fantastic! I scarfed my bowl down and then the kids both scarfed their own. A couple of us had seconds and thirds. Fantastic. And the best part? It only takes about 15 minutes. Win.

Lentil Quinoa with Curry Tomato Sauce

Serves 4

Ingredients

2/3 cup quinoa
1/3 cup split red lentils
2 cups water
15 ounces tomato sauce
6 ounces coconut milk
1 tablespoon curry
1 teaspoon cumin
salt, to taste

Method

Combine quinoa and water  and bring to a boil. Boil for five minutes. Cover and simmer on low for 15 minutes. About 10 minutes in, add remaining ingredients and cook the remaining 5 minutes. Turn off heat and let sit for about 5 minutes. Stir and serve.

(Alternately, you may cook the sauce separately over low heat and pour over cooked quinoa and lentils.)

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Lentil Quinoa with Curry Tomato Sauce
Author: 
 
Ingredients
  • 2/3 cup quinoa
  • 1/3 cup split red lentils
  • 2 cups water
  • 15 ounces tomato sauce
  • 6 ounces coconut milk
  • 1 tablespoon curry
  • 1 teaspoon cumin
  • salt, to taste
Method
  1. Combine quinoa and water and bring to a boil. Boil for five minutes. Cover and simmer on low for 15 minutes. About 10 minutes in, add remaining ingredients and cook the remaining 5 minutes. Turn off heat and let sit for about 5 minutes. Stir and serve.

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Slow Cooker Dal Makhani

By

Dal Makhani | @VeggieConverter #slowcooker

Slow Cooker Dal Makhani and it's just as delicious (if not better) than the restaurant variety? Yes, please!

We're doing the War on Debt still so we're on a restaurant moratorium. I'm missing Indian food. Even though I've made a few Indian dishes at home, it's never quite the same. So I thought about what was in my pantry (after all, we're STILL doing that pantry challenge...oy, it's gonna be months) and decided, hey, it'd be pretty hard to muck up Dal Makhani, right?

But instead of doing my standard use what's in my kitchen tinker with it technique, I went with (nearly) the exact recipe. Other than swapping out dairy items and switching one type of lentils for another and one type of beans for another, I stuck to it. That's good for me, right? Hah. I cannot be more pleased with how it turned out. It was a HUGE hit with everyone. Even Goose! Who isn't a fan of "spicy" things? She added cream to hers to cool it down (believe me, it's not REALLY that spicy, but it is to her delicate palate).

Dal Makhani

Adapted from Slow Cooker Dal Makhani
Serves: 4-6

Ingredients

1 cup dry red lentils
1/2 cup dry black beans
2 tablespoon dry channa dal
2 tablespoons coconut oil
1 1/2 teaspoons sea salt, or to taste
4 cups water
GRIND TO PASTE
2 dry, whole red chillies
1 inch piece ginger
6-8 flakes garlic
1 cup tomato puree or sauce
1/4 teaspoon nutmeg powder
1/2 teaspoon garam masala
1 teaspoon roasted cumin powder
2 tablespoons kasoori methi (dried fenugreek leaves)
1/2 teaspoon Indian chili powder
1/2 teaspoon aamchoor powder (raw mango powder- can be found in Indian grocery stores)
1 teaspoon ground coriander
1/2 teaspoon onion powder
2-3 tablespoons fresh cilantro/coriander, finely chopped

Method

Wash the lentils, beans and channa dal properly and add them to the slow cooker with 4 cups of water. Cook on your VitaClay's SOUP setting for 4 hours (or 8 hours on LOW in a slow cooker) with salt, coconut oil and the ginger-garlic-chilli paste added to the lentils and water.

Mash the lentils a bit and add the tomato puree, kasoori methi, red chilli powder, roasted cumin powder, nutmeg powder, aamchoor, coriander powder, onion powder, and let cook on VitaClay's STEW setting for another 2-3 hours (or 4-6 hours on LOW in a slow cooker).

Add the chopped cilantro and serve with rice, naan or roti.

This was absolutely delicious!! Definitely a new regular at our house.

Instant Pot Method

Add ingredients to instant pot and cook on high pressure for 30 minutes. 

Add the chopped cilantro and serve with rice, naan or roti.

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Dal Makhani
Author: 
 
Ingredients
  • 1 cup dry red lentils
  • 1/2 cup dry black beans
  • 2 tablespoon dry channa dal
  • 2 tablespoons coconut oil
  • 1 1/2 teaspoons sea salt, or to taste
  • 4 cups water
  • GRIND TO PASTE
  • -2 dry, whole red chillies
  • -1 inch piece ginger
  • -6-8 flakes garlic
  • 1 cup tomato puree or sauce
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon roasted cumin powder
  • 2 tablespoons kasoori methi (dried fenugreek leaves)
  • 1/2 teaspoon Indian chili powder
  • 1/2 teaspoon aamchoor powder (raw mango powder- can be found in Indian grocery stores)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon onion powder
  • 2-3 tablespoons fresh cilantro/coriander, finely chopped
Method
  1. Wash the lentils, beans and channa dal properly and add them to the slow cooker with 4 cups of water. Cook on your VitaClay's SOUP setting for 4 hours (or 8 hours on LOW in a slow cooker) with salt, coconut oil and the ginger-garlic-chilli paste added to the lentils and water.
  2. Mash the lentils a bit and add the tomato puree, kasoori methi, red chilli powder, roasted cumin powder, nutmeg powder, aamchoor, coriander powder, black salt, onion powder, and let cook on VitaClay's STEW setting for another 2-3 hours (or 4-6 hours on LOW in a slow cooker).
  3. Add the chopped cilantro and serve with rice, naan or roti.
  4. This was absolutely delicious!! Definitely a new regular at our house.

Love it? Pin it, please!

Dal Makhani | @VeggieConverter #slowcooker

Moroccan Roasted Cauliflower

By

Moroccan Roasted Quinoa | @VeggieConverter #paleo

I went to a weekend conference recently in Orlando and met friends for dinner at a sort of modern Cuban tapas place called Cafe Tu Tu Tango. We ordered a couple things each and my favorite was Moroccan Roasted Cauliflower. It was fantastic. The cafe version included agave syrup and crushed almonds, but I left those out since caramelizing the cauliflower would be just as tasty and better for us. The almonds would be great, but would burn with this method. The important part is the spices!

I'm not quite sure what all was in the cafe version, but I decided on turmeric, cumin, paprika and Himalayan pink salt.

Moroccan Roasted Cauliflower

Ingredients

1 head cauliflower, sliced in 1/2 inch sections
1/2 cup coconut oil
turmeric
cumin
paprika
Himalayan pink salt
cooked quinoa (optional)

Method

Preheat oven to 425 degrees Fahrenheit. Spread sliced cauliflower on a cookie sheet. Add coconut oil, cut into small pieces and spread out. Sprinkle on spices to taste.

Bake at 425 Fahrenheit for 45 minutes, flipping once, or until both sides are golden brown. Serve as is or toss into cooked quinoa.

Delicious! I love the spice combination both on the cauliflower and in the quinoa version. It really flavors the quinoa well. I think it'd be great even without the cauliflower as a side dish. Yum! But together, these make a great meal with all the protein in the quinoa and the yummy veggie nutrients of the cauliflower. Our former cauliflower and quinoa favorite was cheesy and delicious. So I wondered if my new dairy-free diet could have something as good. I absolutely loved it and didn't miss the cheese at all with these spices. Mr. Meaty and Goose both loved it, too. Bug liked the quinoa but not the cauliflower. Who knows why? She's in a weird food stage.

Moroccan Roasted Cauliflower | @VeggieConverter #paleo

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Moroccan Roasted Cauliflower
Author: 
 
Ingredients
  • 1 head cauliflower, sliced in 1/2 inch sections
  • 1/2 cup coconut oil
  • turmeric
  • cumin
  • paprika
  • Himalayan pink salt
Method
  1. Preheat oven to 425 degrees Fahrenheit. Spread sliced cauliflower on a cookie sheet. Add coconut oil, cut into small pieces and spread out. Sprinkle on spices to taste.
  2. Bake at 425 Fahrenheit for 45 minutes, flipping once, or until both sides are golden brown. Serve as is or toss into cooked quinoa.
  3. Delicious! I love the spice combination both on the cauliflower and in the quinoa version. It really flavors the quinoa well. I think it'd be great even without the cauliflower as a side dish. Yum! But together, these make a great meal with all the protein in the quinoa and the yummy veggie nutrients of the cauliflower. Our former cauliflower and quinoa favorite was cheesy and delicious. So I wondered if my new dairy-free diet could have something as good. I absolutely loved it and didn't miss the cheese at all with these spices. Mr. Meaty and Goose both loved it, too. Bug liked the quinoa but not the cauliflower. Who knows why? She's in a weird food stage.

 

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moroccan roasted cauliflower

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These statements have NOT been intended to treat, cure, diagnose or prevent any disease or illness. You are encouraged to seek the counsel of your medical health care professional.