Posts tagged dinner recipe
Zucchini Lasagna Roll Ups
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The other night on Instagram stories I was talking about this healthy meal that’s a go-to of mine when I’m craving something hearty and cozy without the pasta. This meal just screams ‘home cooked’ in that way that makes you want to dim the lights and get in your coziest clothes while stuffing your face. However, this option comes without the major guilt. Plus, its surprisingly good (obviously, not as good) when you have it for leftovers the next day. I’m all about doing work that I can get 2 meals out of. In order to get 2 full meals for 2 people out of it, double the recipe!

Ingredients:

4 large zucchini (about 4 pounds)

Sprinkle of salt

Olive oil spray

1 cup fresh spinach

Freshly ground black pepper (1 T)

1 cup part skim ricotta cheese

1/3 cut freshly grated Parmesan cheese

1 large egg

1/4 cup fresh basil (chopped)

2 cloves of garlic (minced)

1 1/2 cups marinara sauce (divided)-I use Raos Arrabbiata sauce for an extra kick

2 cups shredded mozzarella (divided)

Directions:

  1. In the morning, slice your zucchini lengthwise into thin strips (about 1/8 inch thick). Lay the slices flat onto paper towels and then sprinkle them with salt. Lay another paper towel on top of the zucchini. Let is sit for a few hours (or until you make the meal that night) to lose as much water as possible.

  2. Once you are ready to prep the filling, spray a large skillet with olive oil spray and place over medium heat. Sauté the spinach in the pan until it reduces. Set it aside so it can cool down.

  3. In a medium mixing bowl, combine the ricotta, parmesan, 1/2 of the mozzarella cheese (so 1 cup), spinach, garlic, egg, black pepper, and basil. Stir to combine.

  4. Preheat the oven to 400 degrees F.

  5. Spread 1 cup of marinara sauce onto the bottom of your baking dish. Set aside.

  6. Spread approximately 1 T of the ricotta mixture onto each zucchini slice and then roll it up and place it inside of the prepared baking dish. Repeat until the dish is filled with the zucchini roll ups. Then, top with the remaining marinara sauce and remaining mozzarella cheese.

  7. Cook in the oven for approximately 30 minutes or until the lasagna rolls are heated throughout and the cheese is golden brown.

  8. Serve and enjoy immediately!

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Turmeric Hummus Buddah Bowl
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I'm always looking for healthy dinner recipes to mix it up. I also like recipes that I can easily use the leftovers for lunches. All about killing 2 birds with one stone! In fact, I killed 3 birds because I also used some of the roasted veggies in a Mexican salad the following night. Technically, I killed zero birds because this meal is vegan! The turmeric hummus is an awesome way to add some turmeric into my dinner in a way that makes sense. I started taking a turmeric supplement daily because its supposed to help with inflammation (I also take flaxseed oil supplement for this reason and try to eat a lot of flaxseed as well). However, I try to work it into my diet as well. I even doubled the hummus recipe and froze half of it, which I don't think was necessary in hind sight because it was so easy to make. I had turmeric hummus at a farm in Ibiza this summer and its amazing how quickly tastes can transport you back to a moment in time so that was a nice plus as well! 

Turmeric Hummus

Ingredients:

  • 1 can (15.5 oz) of chickpeas (drained but WITH LIQUID RESERVED)

  • 3 T olive oil

  • 2 T reserved liquid from chickpea can

  • 1 T tahini

  • 2/3 t turmeric

  • 1/4 t nutmeg

  • 1 large clove of garlic

Directions:

Drain the chickpeas but preserve the liquid and set it aside

Combine all of the ingredients in a blender until smooth. Blend for longer if you want it thinner and more whipped. 

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Buddah Bowls (Yields 4-6 servings)

Ingredients:

  • 2 sweet potatoes

  • 1 bunch of pencil asparagus

  • 1/2 yellow onion

  • 3 zucchini

  • 4 Japanese eggplants

  • 1 bag (4 cups) of shredded brussel sprouts

  • 4 cups of shredded kale

  • 1/2 cup avocado oil

  • 2 t dried garlic

  • 2 t dried lemon zest

  • 2 t black pepper

  • 1 t salt

Directions:

Cut the sweet potatoes, Japanese eggplant and zucchini into long 1/2 inch strips

Cut the onion into rings

Sautee the brussel sprouts with a little bit of olive oil and a combination of the seasonings over medium heat until they start to brown

While the brussel sprouts are cooking, coat the other vegetables in avocado oil and season them

Place the sweet potatoes, Japanese eggplant, zucchini, asparagus and onion on a hot grill and cook until they begin to brown a little bit

While the vegetables are grilling, place the shredded brussel sprouts and kale in the bottom of your bowl

Top the salad base with all of the roasted vegetables and the hummus and enjoy!

 

 

 

Mexican Street Corn
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Grilling season has begun! Yay! I love grilling up on our rooftop or on our patio. It's great to be able to incorporate some of my summer 'go-to's into my meal planning because I feel like I exhausted all of my winter regulars. I love some fresh corn on the cob when its grilled...doesn't it taste like summer?! This Mexican Street Corn recipe elevates corn on the cob in the best way. I usually use some guacamole on our burgers/veggie burgers to tie in the Mexican theme in an easy way. Whenever I see cojita cheese at the grocery store in the summer, I buy it so that I can make this awesome recipe!

Ingredients:

6 ears of corn, husked

1 cup plain greek yogurt (you can use half sour cream and half mayonnaise as a substitution if you want it richer)

1 clove garlic, minced

1/4 teaspoon chili poweder

2 tablespoons lime juice

1/2 cup cojita cheese, crumbled

1/4 cup cilantro, minced

Directions:

Heat grill so it reaches 400 degrees or so

In a bowl, whisk together the greek yogurt, garlic, chili powder and lime juice

Grill the corn until the edges start to brown a little (approximately 3 minutes on each side)

Using a brush, coat the corn with the yogurt mixture

Top with crumbled cojita cheese and cilantro

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