Info Diet Plan

Use small fresh-from the garden zucchini to make Raw Zucchini Salad with Lemon, Herbs, and Goat Cheese. (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  I've been seeing small perfect zucchini at the farmer's market for the last two weeks now, so it seems like a perfect time to make this Raw Zucchini Salad with Lemon, Herbs, and Goat Cheese .) Zucchini Carpaccio is a dish I've been intrigued by since I first heard about the idea of thinly slicing zucchini and then marinating it in a dressing of olive oil and lemon juice, so I have no idea why it's taken me so long to try it. It was the Carpaccio of Raw Zucchini from Sidewalk Shoes that finally pushed this dish to the top of my list. Pam used a recipe from Tyler Florence, but I ended up making my own version, heavy on lemon and herbs, and with the addition of a little goat cheese, since I'm always in favor of goat cheese in a salad! Click to continue read...

Grilled Zucchini Pizza Slices are a healthier pizza option, which just might satisfy that pizza craving! (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  Phase One Recipes are also Low-Carb and Gluten-Free.  This recipe from 2010 has not only been hugely popular on the blog, but it's perfect to make this time of year when those giant zucchinis seem to spring up overnight in the garden.  If you don't have a huge zucchini to slice for the pizza base, you can use smaller zucchini sliced lengthwise.  This is a great way to fight that pizza craving, and using low-fat turkey pepperoni makes it a pretty diet-friendly recipe for a dish that's loaded with pepperoni and cheese.) This idea of grilled zucchini used as a base for pizza toppings is one of those cooking ideas that swirl around in my head, and sometimes I'm never sure if I thought of it or saw it somewhere else. I kept wondering how it would work to arrange a...

Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce is a perfect Meatless Monday dinner. Even though I recently posted my collection of 50 Amazing Zucchini Recipes , a wonderful friend keeps bringing me zucchini, so I keep experimenting with it.  Ever since I got a Julienne Cutter a couple of summers ago, I've been having fun with easy-to-make zucchini "noodles" and this was another recipe where I used thin little strips of zucchini as a stand-in for pasta, topped with peanut-Sriracha sauce this time.  I added some diagonally sliced sugar snap peas, thin strips of red bell pepper, cilantro, and a few chopped peanuts, but you could add most any type of raw vegetable that would taste good with a spicy peanut sauce. Click to continue reading