I love this kind of zucchini because you can stuff it with many kind of ingredients. This time I chose mint rice, because of the fresh taste of mint. Great for a summer hot day! Very easy to prepare.
These I harvested from my garden. I am thrilled that I was able to harvest them, knowing they are organic, and somehow it feels great to eat vegetables that you were able to grow taking care of them.
ZUCCHINI STUFFED WITH MINT RICE
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Well a few weeks ago a twister came into my garden. My fig tree broke and went down, my artichoke bush was completely destroyed, Tomato and zucchini flowers flew. Very sad and scary to deal with force of nature. The good news is that I lifted and put a “bandage” around my fig tree trunk. Looks like it worked, it is still green and alive. The artichoke bush has reborn, It is a little little bush now, I might not have any artichokes until next summer, but it is alive too. Few cherry tomatoes and zucchini are growing. And today I harvested TWO beets! One purple and one white. I made a nice salad with them and feels so good that after all the trouble, I was able to eat something from my garden, that I harvested with my own hands and I am certain it is completely organic!
SIMPLE SALAD WITH ROASTED BEETS AND GORGONZOLA CRUMBS
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This is a delicious vegetarian stir fry packed with vegetable protein. I used sun-dried tomatoes that gave it a very nice flavor, and from there, be creative! You can add the vegetables of your choice. This time, I prepared it with mushrooms and spinach.
QUINOA STIR FRY
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I am a big fan of hamburgers and of blue cheese, so why not put them together?! I prepared this amazing patties and stuffed them with blue cheese, the result was delicious!! They were juicy and with the flavour of the blue cheese they didn’t need anything else (ketchup, I don’t like ketchup).
They are compatible with a low-carb and/or keto diet, gluten-free (no bread crumbs), healthy. Serve them with a simple salad or steamed vegetables.
BLUE CHEESE STUFFED HAMBURGERS
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This is kind of my version of the traditional Waldorf Salad. I like it so much because it is so simple and it can be prepared ahead of time. All of its ingredients are delicious and creates balance between them. I don’t use apples, instead, I use black seedless table grapes, they are so sweet that add a very nice flavor to the salad. And for the crunchiness I add jicama. This is another recipe where I integrate mexican ingredients to a traditional american dish.
Jicama is a root originally form Mexico. It has a very fresh and crunchiness consistency. It is very low-calorie and it is a very good source of fiber.
Enjoy!
CHICKEN SALAD
Serves 2
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Continuing with the gluten-free diet, we (my son and I) prepared risotto. And OH! my, this mushroom risotto was so, so, so good. The porcini mushrooms give the risotto such a concentrated flavor that is very hard to resist. I noticed, that it is not a high calorie dish. If you prepare it the way I tell you here, stirring and letting the rice slowly cook and naturally become creamy. There is no need to add any cream, which is where the high calories come from. I know risotto is going to become you favorite dish from now on!
MUSHROOM RISOTTO
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So I embarked myself into make sushi! It turned out to be very easy to make. I decided to make a vegetarian option with just fresh vegetables, carrots, jicama, cucumber, radishes and a hint of fresh ginger. The other option I made it with shrimp and avocado. I also used brown rice! Well, I had two judges (two of my children) and they loved them, so that means they were great!!
SUSHI
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With this prefect breakfast you will start your day in the best way! Low carb vegetable, healthy fats and protein. Lay a poached egg over a cooked Portobello sprinkle some red pepper flakes to add some spiciness and then let the runny yolk be your creamy sauce.
POACHED EGG ON A PORTOBELLO
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Gorditas is similar to a mexican quesadilla. The tortilla is thicker so you are able to separate the top from the bottom and you fill it with what ever you have in mind. Very similar to a pita bread shape but much smaller and different texture, it is a tortilla. I found these tortillas that are a little bit thicker, but not as thick as a gordita. I went ahead and treat them as if they were. they were so good and even better since I could reduce the carb intake! I pair them with a green simple salad and they were so comfortably warm. I really enjoy them, I like having something warm in my meals, a cold salad won’t get me satisfied. This time I filled them with some rosted chicken and cheese.
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Have you seen an artichoke flower fully bloomed? I’ve been saving this post so I can show you how beautiful an artichoke flower is. I harvested some artichokes from my backyard and I left one so it could bloom and I could admire such a beauty. I documented on pictures how it was changing. It actually took 3 weeks from the first picture you see to the last one I took. So Admire this amazing flower in its blooming stages.
Talking about food, in this case artichokes, I prepared hearts of artichokes with a mexican twist. Artichoke is low in calories, rich in fiber and antioxidants, minerals, and helps lower cholesterol. I am so glad I grow this beauty in my backyard. And I gave myself this flower as a gift for my 100 post!! Can’t believe it I have enjoyed blogging so much!!
HEARTS OF ARTICHOKE WITH JALAPE˜ÑO AND CHEESE
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