Guacamole Stuffed Zucchini Cups

This week I am sharing recipes from my cookbook, Set the Table with Love. I hope you enjoy these recipes and share them with your family and friends. I had so much fun doing this shoot with my friends and eating all the yummy food afterwards. Photography credit: ROB POLANCO. Art Design by: KEEGAN LEIBA. Love you guys!

Who doesn’t love good recipe for guacamole, well I have one for you. It’s simple and refreshing, because it’s stuffed in these zucchini cups. I love using this recipe for when I having a small dinner party or just for a nice afternoon snack.  A lot of my wellness clients are looking for ways to incorporate more veggies into their diet and this is a great way to do. I hope you enjoy this recipe and remember before the plates, glasses, silverware and candles, Set the Table with Love. 🙂

Stuffed Zucchini Cups

4 zucchini

2 tbsp. cilantro finely chopped, and enough leaves to garnish to top of the cups

1 tbsp. fresh lime or lemon juice

1/2 red onion, minced (about 1/2 cup)

2 ripe avocados

1/2 – 3/4 cups red bell pepper, diced

1/2 tsp. of sea salt and a dash of black pepper, to taste

1. Cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak the guacamole.

2. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion and cilantro. Stir in salt and black pepper. Fill each cup with guacamole. Top with red bell peppers and cilantro.

 

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Zucchini Chips

I need potato chips, NOW!!!! Okay, breathe in, breathe out, namaste, namaste, namaste. Nope, it is still there. I need potato chips. Okay no potato chips, you took out off the house, those things that would compromise this cleanse. Yes, holistic Lisa, you are right, I did do that. Now just get creative. Okay, holistic Lisa, you are right. What’s in the house I could make into a potato chip….? Yes, zucchini.

Okay, thanks for taking a moment to read my rage of craving chips. This easy little recipe will save you from not eating the potato chips. So if you have taken them out of the house, this will save you gas money as well.  Well enough of that, let’s just get to the recipe.

Zucchini Chips
Zucchini Chips

Zucchini chips. Super easy.

1 zucchini
olive oil cooking spray
sea salt
smoked paprika
garlic powder

Preheat oven to 225 . Line a baking sheet with parchment paper or nonstick foil, and spray with olive oil. Set aside.

Slice zucchini into thin circles, about the thickness of a quarter, use a mandolin or slice with a knife, be careful.

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with sea salt,  just a little salt, the zucchini will shrink a lot and leave you with a salty chip. You can add more later.

Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until golden brown. Remove from oven and add additional seasonings. Eat immediately. They get chewy after a few hours, so eat them NOW. LOL. 🙂

 

Vegan Sweet and Sour Cauliflower and Brussels Sprouts with Raw Zucchini and Yellow Squash Noodles

I made Sweet and Sour Cauliflower Lettuce Wraps.They were delicious. I took the leftovers and made this Sweet and Sour Brussels Sprouts with Raw Zucchini and Squash Noodles. Two meals by just adding sautéed brussel sprouts. Enjoy!

Vegan Sweet and Sour Cauliflower and Brussels Sprouts with Raw Zucchini and Yellow Squash Noodles
Vegan Sweet and Sour Cauliflower and Brussels Sprouts with Raw Zucchini and Yellow Squash Noodles

Ingredients:

1 head of cauliflower, broken into florets

10 medium brussels sprouts, outer layer peeled and cut in half

Olive oil to cover sauté pan

1 tsp smoked paprika

1/2 tsp cumin

Sea salt and pepper to taste

Directions :

Add the oil to the pan. Cook on medium heat. Add veggies and spices. Stir. Cook until cauliflower is slightly tender, or longer if you like softer veggies. I love a crunch. Allow the brussels sprouts to get a nice golden color on them. After the sauce is done add the veggies to your sauce. Stir and cook on a low heat for about 2-3 minutes to incorporate the sauce with the veggies.

Ingredients for the Sweet and Sour sauce:

1 tablespoon tomato paste

juice of 1 lemon

1/2 cup water

1/3 cup apple cider vinegar

4 tablespoons organic cane sugar

1 tablespoon gluten free soy sauce)

1 tablespoon cornstarch mixed with 1/4 cup water, fully dissolved

1/2 tablespoon Sriracha sauce

1 teaspoon ground ginger

1/2 teaspoon sea salt

1 cup diced pineapples

1/2 cup chopped red bell peppers

Directions:

In a large shallow sauce pan, heat the water, apple cider vinegar, ginger, sugar, soy sauce, Sriracha, and tomato paste over medium-low heat. Stir in the cornstarch mixture and stir until fully combined. Add the pineapple and bell pepper and continue to cook for about 5 minutes, stirring occasionally to prevent sticking. Add veggies and cook for another 2-3 minutes. Serve with Raw Zucchini and Squash Noodles or on Lettuce Wraps.

The Raw Veggies:

1 medium Zucchini

1 medium Yellow Squash

Cilantro for garnish

Directions:

Use a veggie spiral and make veggie noodles

If you do not have one you can julienne the veggies, thinly.

Add to a bowl. Top with Sweet and Sour Cauliflower and Brussels Sprouts mixture.

I garnished mines with cilantro and a little olive oil.

Gluten free Vegetarian Cauliflower Veggie Pizza

I keep hearing my friends say they have gluten intolerance, so I wanted to share this enhanced version of my Cauliflower Veggie Pizza sticks. This recipe will make you feel like you are not missing the bread and also Cauliflower is a low carb veggie. Yay Me!!

Gluten Free Vegetarian Cauliflower Veggie Pizza
Gluten Free Vegetarian Cauliflower Veggie Pizza
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Gluten Free Vegetarian Cauliflower Veggie Pizza

Ingredients:

Pizza Crust

1 1/2 cups grated cauliflower

1 teaspoon olive oil

1 cloves garlic, grated or minced

1 large egg, lightly beaten

4 1/2 oz white sharp cheddar, freshly grated and divided

1/2 cup parmesan cheese, 1/4 cup for topping

1 teaspoon dried Italian herb seasoning, divided

sea salt

pepper

Ingredients:

For Sautéed Veggies

11/2 teaspoon olive oil

1 cup zucchini, chopped, small

1 cup yellow squash, chopped, small

1/2 cup red bell pepper, chopped, small

1/4 cup grated parmesan for garnish

freshly chopped basil for garnish

Directions:

Preheat the oven to 350F.
Grate the cauliflower, using a cheese grater or a food processor. Put the grated cauliflower onto two pieces of parchment paper on a cookie sheet. Place in the oven and roast for about 7-10 minutes, spread it out so it doesn’t steam.  Add the roasted cauliflower into a large bowl.  Keep the oven on and remove all the cauliflower from the sheet and spray the sheet with the olive oil and set aside.

Add the garlic, egg, 4 oz of the cheese, 1/2 cup of the vegetarian  parmesan cheese (Belgioioso, sells a vegetarian parmesan) 1/2 teaspoon of the dried Italian herb seasoning (reserving 1/2 teaspoon for topping later), and a pinch of sea salt and pepper. Stir to combine and then spread on a sheet pan forming it into a pizza crust.

Bake until set and starting to turn golden, about 25- 30 minutes.

Preheat the broiler. Cut the crust into sticks. Slightly separate the pieces and sprinkle the remaining cheese on top along with the remaining 1/2 teaspoon dried Italian herb seasoning. Broil a minute or two, until the cheese is melted and golden in spots. Add sautéed veggies and more parmesan cheese if you like. Serve hot or warm.

Directions for Veggies: Add oil to a pan on medium heat and sauté the veggies until slightly tender, top on your pizza crust with garnishes.

Enjoy and Set the Table with Love!

Gluten Free Vegetarian Cauliflower Veggie Pizza
Gluten Free Vegetarian Cauliflower Veggie Pizza

SET the TABLE with LOVE cookbook IT’S HERE!

OKAY THE COOKBOOK IS FINALLY DONE. PLEASE GO CHECK IT OUT HERE:

 

SET THE TABLE WITH LOVE COOKBOOK

 

 

So I am almost done with my cookbook and I wanted to share a few pictures of the recipes that will be in the cookbook.  This book is all about how we Set our Tables with Love, for the ones in our lives we hold dear to our hearts. Some of us are vegan, vegetarians, lean meat eaters and raw enthusiast and yes some of us are all of them. That is me! I love Food!! I love eating all kinds of foods. My diet is mostly vegetarian and I love eating lean meats here and there. But I wanted to devote this book to food I have cooked for those I love in my life over the years. I have progressed in my education in using food to heal your life, I have included a few raw recipes and vegan recipes as well.

Food can heal our lives and taste delicious! Here is a few pictures of some the recipes in my cookbook. Set the Table with Love.

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