I promise this is my last zucchini recipe for a long time! If you have been following along, you know by now that zucchini is such a versatile ingredient. It can be used in sweet or savoury recipes.
As we are getting ready for the fall weather, you may still have some zucchini leftover from the Farmers' Market or your own garden. Today I am sharing a simple yet gorgeous way to serve zucchini. This Rose Zucchini Side Dish uses simple ingredients and doesn't require any fancy equipment, just a vegetable peeler.
The trick to getting zucchini roses is to roll peeled strips of zucchini. To get a variety of rose sizes, roll a different number of strips. In this recipe, I rolled up 1 strip, 2 strips, and 3 strips. When rolling multiple strips together, simply start by placing strips on top of one another.
You will have a lot of zucchini leftover since it is hard to peel strips all the way to the centre. Save the zucchini leftover, grate it, and use it in this Whole Grain Zuc...
I have been on a zucchini kick lately (see here for my last zucchini recipe). Zucchini is such a versatile vegetable, it can be used in sweet and savoury recipes. One of my favourite things to do with zucchini is to make them into zucchini boats. It is a simple, delicious, and fun way to eat your vegetables. Kids love them too! For this version of zucchini boats, I used the classic flavours of lasagna using tomatoes and ricotta cheese. These Lasagna Zucchini Boats can be served as a side dish (easy way to make #halfyourplate veggies!) or serve more as a main course for your #MeatlessMonday meal.
Not only are Lasagna Zucchini Boats delicious, they are also nutritious! These Lasagna Zucchini Boats are:
Low in carbs
High in Vitamin C, Vitamin A, and zinc
To make Lasagna Zucchini Boats an easy part of your weeknight meal, chop the mushrooms and scoop out the lasagna boats beforehand.
Give me a muffin with a little bit of chocolate in it and I'm good for breakfast, snack time, and maybe even lunch on days I have my hands full with my 1 year old daughter! Muffins can be tricky though. Grab a muffin from your local coffee shop and you are pretty much guaranteeing an overload of calories, fat, and sugar. That's why I like to make a batch of muffins every Sunday to last me throughout the week. These Whole Grain Chocolate Chip Zucchini Muffins had me looking for an excuse for 'snack time' just so I can grab one!
I like to make my baked goods whole grain whenever I can. I do this by adding in wheat bran and wheat germ, something I keep stocked in my pantry at all times. Wheat bran and wheat germ can be found in the baking aisle of most grocery stores. By adding in wheat bran and wheat germ to whole wheat flour, you can make whole grain flour.
I had a whole lot of a zucchini after a trip to the Farmers' Market, which ended up being a perfect addition to these muffins....
Before you skip over this article because PCOS (Polycystic Ovary Syndrome) doesn’t apply to you, I just want you to stop and read the beginning because it applies to everyone.
Since starting Nutrition by Nazima several months ago, it has become the norm for healthy eating to come up in discussions. It is actually amazing to have complete strangers come up to me and let me know they have read my blog or tried out my recipes!
One thing I didn’t expect was for so many women to disclose such personal aspects of their life, sometimes immediately after meeting! I am truly honoured that so many women feel that they can trust me almost instantly. My promise to all of you that do share personal information with me is that I keep it confidential, always. So what I am about to share isn’t from just one specific interaction, but rather my reflections after meeting and speaking to several Muslim women.
Almost weekly, I have at least one woman come up to me and tell me they have PCOS. At first, I thoug...
If you haven’t figured it out by now, I have a huge sweet tooth. Almost all my snacks are on the sweeter side and dessert is a must almost everyday. After I had my daughter, those sweet cravings kicked in to high gear coupled with a never-ending hunger. Blame the hourly nursing sessions or my love for food, all I knew was I needed something sweet!
The Registered Dietitian side of me likes to look for healthy recipes that satisfy sweet cravings. I was so excited when I saw this recipe for healthy peanut butter cups by my fellow Dietitian Abbey from Abbey’s Kitchen. We all know and love the classic peanut butter cups that come in an orange wrapper but they pack in a lot of added sugar. Abbey blended together banana and peanut butter to skip out on any added sugar, which is pure genius in my books!
Over the past few months I have made so many variations of these peanut butter cups because they are THAT good. Recently, I got a little more adventurous and added chickpeas to the mix! Believe...