Let’s face it. Going bunless is no fun. But just because you’re on a low-carb diet doesn’t mean you have to stop stacking your burgers. Thick-cut, grilled zucchini slices make a great bulky-bread substitute and add extra veggie flavor to these Italian-style turkey patties. If snow season’s got your grill buried, bake both in the oven. Bored with burgers? Use this recipe to make meatballs, or cradle cooked patties in lettuce for a creative wrap.
Going green in 2014? Start with this sensational smoothie, teeming with healthy greens, protein-packed seeds and a scoop of creamy almond butter. Freezing veggies first means no need for ice—nothing but pure, dense nutrition and loads of fresh flavor in this frosty, drinkable treat!
The next time you’re in the mood for a veggie burger, think outside the box (the kind you pick up in the frozen food aisle at the supermarket, that is). These fresh, homemade patties feature some of the best flavors of the fall season—yellow squash, pumpkin seeds and almonds—and can be made in minutes by simply blending ingredients, shaping into patties and pan-frying in flavorful coconut oil until golden brown. Company coming for dinner? Try baking the mixture in mini-loaf pans for an elegant main dish!
I love making pizza almost as much as I love eating it. I’m always excited to try a new recipe, so when I spotted a surprisingly appetizing picture of zucchini-crust pizza on Pinterest, I was immediately intrigued. Good news: it was delicious! And it’s pretty easy to make, too. (It’s also a great way to get someone to eat an entire zucchini without even realizing it!) Here’s how I did it:
Is your garden teeming with zucchini? A quick-growing summer squash, zucchini appears in abundance this time of year, giving you basketfuls of a versatile veggie to cook or bake with. Put your homegrown harvest to good use with this quick-and-easy, 5-minute side dish. Simply toss zucchini slices with olive oil, lemon juice and seasonings and grill over medium heat until tender.
Take toast to a new level, dip fruit to your heart’s content! With this protein-packed, chunky nut spread, snacking isn’t just a way to stave off hunger, it’s fuel to keep you moving full speed ahead through your day. The secret is two scoops of vegan, non-soy protein powder blended into already-protein-rich nut butter. Use almond, cashew, peanut—whichever nut butter you like best!
Not one but two healthy surprises come with this clever “pasta” dish. The noodles are actually made from fresh, raw zucchini, and the creamy “alfredo” sauce is just a simple, light coating of Greek yogurt. No cooking required! Bon appétit!
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