How to Make Baked Zucchini With Mozzerella

How To Make Baked Zucchini with Mozzerella

Every once I need a while, it’s nice to have something other than the same old veggie dishes over and over. The other night, I tried this delicious side dish with our meat and salad for dinner.

This recipe is so easy your kids can make it (supervised of course), and it’s the first time my picture of the finished product looked like the Pinterest version!

I pre-sliced my zucchini and when my hubby got home, I took it out, troweled off the extra moisture and placed the sliced zucchini on a baking sheet with some parchment paper on it. Next, I sprinkled seasoning salt on each slice and cooked them for 10-15 minutes.

Then I took them out and sprinkled them with Mozzerella cheese and returned them to the oven for 3-5 minutes until they were bubbly and a bit brown. They were so delicious!

Make these soon and let me know how you liked them!

Baked Zucchini with Mozzerella

Recipe:

  1. Slice zucchini into 1/4-1/2 in pieces.
  2. Place flat onto a large cookie sheet
  3. Sprinkle with seasoned salt
  4. Bake 350 for 10-15 minutes
  5. Remove and sprinkle slices with cheese
  6. Turn oven to broil
  7. Put the cookie sheet back in the oven for 3-5 minutes, watching closely so they don’t burn.

Nutrition Facts

Calories: 123.                 Calories from fat: 72

Total fat 8g.                      Total Carbs 2g

Sugars 2g.                          Protein 9g

Top Ten Keto Veggies Plus A Recipe For Broccoli Rabe

*This post may contain affiliate links, while no cost to you, may earn me a small commission. See my disclosure.

Are you even the least bit curious about what the top ten keto veggies are? Are you tired of the same old sides and salads, need to switch things up?

Photo credit: Unsplash

Then you’ve come to the right place, not only for the top ten keto veggies, but also a recipe for tasty broccoli rabe, one that I can’t wait to make for my hubby this week.

See, on keto, you may be missing some of the veggies you used to eat, now that they are no longer “allowed” due to their high carb count. Veggies like sweet potatoes and squash. (although zucchini is ok)

Asparagus
Photo credit: Unsplash

That’s where this list will come in handy. You can refer back to it, save it for later, and come up with all kinds of salads, and side dishes to add variety to your meal plan.

My recipe I got from Skinny Taste and I will get to that after the list of top ten veggies. So, without further ado:

  1. Spinach
  2. Lettuce
  3. Asparagus
  4. Avocados
  5. Broccoli
  6. Kale
  7. Broccoli Rabe
  8. Bok Choy
  9. Celery
  10. Cauliflower

This list may not sound like all that, yet I know zillions of recipes for cauliflower-it is soooo versatile and customizable! Avocados too! Besides eating them alone, they can be added to smoothies, salads, even made into ice cream!

Bok Choy
Photo credit: Unsplash

Experiment with some of these veggies, google recipes, or look on Pinterest (a gold mine) and tell me something new you’ve found. I love new ideas too!

Ok, on to the recipe. I had not heard much about broccoli rabe, so honestly, I had to do a little research myself and this is what I learned. The longer you cook it, the better it turns out.

The other thing is that it may be slightly bitter, however, it provides many vitamins and minerals like Vitamins A, C and K, potassium, and calcium as well. Blanching before roasting reduces the bitterness and garlic disguises the taste.

This would make a great side to steak, chicken, or sausage, alongside a bit of pasta alfredo made with miracle noodles.

Roasted Broccoli Rabe With Garlic

Ingredients:

  • 1 lg bunch of broccoli rabe (rapini), tough stems removed
  • 4-5 cloves of garlic, smashed
  • 2 T olive oil
  • salt and pepper
  • pinch of crushed red pepper flakes (optional)

Directions:

  1. Heat oven to 400*
  2. Bring a large pot of water to boil
  3. When boiling, add broccoli rabe and blanch for one minute
  4. Remove from water and drain well in a colander
  5. Add to a baking dish and mix with garlic, oil, salt, pepper, and crushed red pepper flakes
  6. Roast 15-20 minutes

Nutrition Info: 4 servings Total fat 7g Carbs 1.7g Protein 1.2 g

 

*Disclosure: Mentions of associated products, services, or businesses within the content of this blog, may or may not be noted as an affiliate in every reference. I only chose to promote products, services, or businesses that I have used and trust.

How to Make Crispy, Crunchy, Keto Crackers

*This post may contain affiliate links, while no cost to you, may earn me a small commission. See my disclosure.

How To Make Crispy, Crunchy, Keto Crackers

My crackers close up

So, I have been trying to figure out how to adjust my macros so that not only are they right, but my calories stay around 1500 a day because my weight loss has stalled.

I had the perfect breakfast which I will include when I come up with my 21-day meal plan. So for lunch, I wanted something light to pair with the delicious strawberry frappe smoothie from A Sweet Life, who is on my Pinterest board. Click the link for her recipe, you won’t regret it! A low-carb treat!

My thought was ‘I’d love some crackers to go with some cheese and sliced Cajun roasted turkey’ but I tried to make crackers before and failed.

This time was a huge success, and the whole meal was tasty, filling, and under 500 calories! It felt more like a snack, which would be great for all you folks who have to eat lunch at your desks.

The crackers themselves are also on my Pinterest board, slightly modified from Eating Bird Food and hers only have three ingredients. I added a couple more, one being Nutritional Yeast Flakes and Slap Ya Mama spice on top for extra flavor.

To make them you will need parchment paper, a cookie sheet, a pizza wheel and your ingredients in a mixing bowl. It’s so easy

1 Cup of almond flour (not meal)

1T ground flax (I use Badia brand)

1/2 t of fine sea salt

3T water

Mix all of that until you form a dough. I added about a teaspoon of the nutritional yeast flakes to that, they add a bit of a cheesy taste.

Transfer the dough to your parchment paper and put a second piece of paper on top, press down with your hands until flat, then use a rolling pin ( or if you’re like me a straight plastic glass) to get it to about 1/8 inch.

Transfer that to your cookie sheet and cut into small squares (about 1 inch) and sprinkle your salt and spice on top. Use your hands to press the salt into the crackers and place into a 350 degree oven.

My oven cooks faster than most people’s evidently, cause my crackers only took about 15 minutes, not 20-25 like what was suggested. (Or mine were thinner)

Here they are finished.

The ground flax must help them brown

I put my turkey and cheese on a cutting board and cut those with the pizza wheel as well. Then I stacked everything together for a yummy mouthful of crunchy, spicy, flavor.

According to my keto app, my combined macros for breakfast and lunch are: 896 calories, 18.1 carbs, 82.6 fat, and 20 protein.  That leaves me quite a bit of wiggle room for dinner, and I don’t feel deprived at all.

The smoothie is very decadent and filling, I made it slightly sweet with my Stevia to go liquid sweetener.

Now, I try to keep it under 25 g of carbs in a day, yet that is hard to do. I don’t always make it, but I get pretty close. Friday nights are a free for all around here, so I’ll have to get creative for dinner. (probably a salad w/chicken)

So now you know how to make crackers that have a crunch, taste great, and hold up to toppings! Try them out yourself and tell me what you thought! Oh, my keto app is Stupid Simple Keto I think. Here’s a screenshot.

 

*Disclosure: Mentions of associated products, services, or businesses within the content of this blog may or may not be noted as an affiliate in every reference. I choose only to promote products, services, or businesses that I have used and/or trust.

 

Who'd Like A Beneficial Recipe?

Alright! If I’ve done nothing else today, and I’m sure I will (get other things done) I made my own before-u-go spray, otherwise known as poo-pouri. Ha, you thought this was gonna be a food recipe right? Well…fooled ya!

This recipe is super simple and you can use several different items you have on hand. Surely by now most everyone has some brand of essential oils laying around the house, right?? If you don’t, you have no idea what you’re missing. They are sooooo beneficial.

Anyhoo-take a 2 oz glass spray or mist bottle (you can get them in-store or online from Amazon) and add to that:

  1. 1 Tbs alcohol (rubbing or vodka)
  2. 5 drops each of peppermint and eucalyptus essential oils
  3. Water

Slap a label on the bottle saying what it is and that you need to spray it into the toilet 5 times before you go!

Here’s mine:

Home made Poo-Pouri

I say it’s a beneficial recipe cause the person entering the bathroom after you will be so glad you used it!!

 

Now for something completely different:

Yesterday, we took my husband’s mom to the dr to find out if she would need chemo to continue her fight against the T-cell lymphoma she is dealing with and yes, sure enough, he said they are going to try a milder type called Bendamustine instead of the harsh one normally used for lymphomas called CHOP. Chop has adriamycin in it and is very hard on your body. We are glad he is doing this kind for two reasons: it is milder and she may get less nausea and less alopecia (hair loss) and the second reason is that she only has to do the treatment once a month for four to six months. It is given through a port in her chest which will be surgically placed this week sometime, over a two-day period and then she’s done for four weeks! I think she is relieved to get something going that will make her feel better too.

When I got home, my brain was swimming and I had no real desire to do anything productive (I don’t know why, feeling overwhelmed? Lazy?) but I did go to the store and while there I decided to treat myself to a small, fall bouquet. Know why? Cause flowers lift you up and make you feel a little bit better by brightening up your space.

My sweet autumn bouquet from Aldi

Just a cheap bunch of flowers from Aldi but man, they sure made me feel…special? Accomplished? Idk, but better.

Day 2-Lets Talk Food Week

So, for the rest of this week, I thought I’d post a few of my go-to recipes from my Pinterest page, Everything Paleo at Kim Smyth.

I love chocolate chip cookies, so when I get a craving, I turn to this version from Texanerin Baking which are gluten free,grain free, dairy free and vegan. Don’t let all that fool you though, these cookies are seriously delicious!

image

 

Here is the recipe and thank you to Erin for providing it!

1 Cup blanched almond flour

1/4 Cup coconut flour

1 tsp baking soda

6 Tbsp coconut oil or unsalted butter, room temp (firm though not melted)

3/4 Cup coconut sugar

6 Tbsp natural almond butter (no sugar added)

1 1/2 Tsp vanilla extract

1 Lg egg

1 1/4 Cups paleo friendly chocolate chips (I prefer dark) EnjoyLife makes the best!

Directions:

  1. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
  2. In a large mixing bowl, beat together the fat and sugar at medium speed until well combined, about one minute.
  3. Beat in the almond butter and vanilla on medium speed and mix until combined. Beat in the egg on low until well incorporated. Stir in the flour mixture until well combined. Then stir in one cup of the chocolate chips. If you used coconut sugar, place bowl in the fridge for about one hour til firm.
  4. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or baking mat (my preference)
  5. Roll dough into balls and place 3″ apart the mash slightly with the palm of your hand (or the back of a spoon)
  6. Bake for 11-14 min. or until the surface of the center no longer appears wet.
  7. Let cool on the baking sheet. Store in airtight container for up to 3 days, or in the fridge for a week.

Go to my Pinterest page for complete recipe and all of her notes, I simplified things here.

Do note that this recipe will NOT work with peanut butter.

That’s it for today, come back tomorrow for another delicious recipe and maybe a story to go with! Join in the fun by suggesting and/or providing your own recipes. Comment below or shoot me an email, see you tomorrow on the patio!