"Zucchini Noodle" Lasagna

      Oh, the wonders of Pinterest.  I saw this idea a few weeks ago and have been itching to try it. The recipe below is my own ethical, vegetarian take on it.

Ingredients:
1 medium onion
2 cups diced mushrooms
2 cups cooked chopped spinach (you could also thaw frozen for this)
1 cup chopped asparagus (or veggie of your choice)
15 oz hydrated beans (or 1 can if you're not worried about BPA)
3 medium zucchinis
1 can diced tomatoes or the equivalent fresh/home canned
Seasonings to taste (garlic, oregano, pepper)
Optional : HUMANE cheese (something local, or Cabot or Organic Valley - do your research!)
Optional: HUMANE greek yogurt (Again maybe Cabot or Oikos)<
Optional: Seasoned breadcrumbs
Preheat oven to 400

      As usual, all measurements are approximate and can be adjusted to taste.  Chop up you onion and put it in a large pot, NOT over heat (you want it to have at least 5 minutes off heat for max nutrition; the same applies if you're using fresh garlic and for most fresh herbs).
      
      Next dice the mushrooms and throw them in.

       Add the spinach, asparagus, beans, tomatoes, and seasonings. Simmer until juices are released and everything blends.  While this is happening, slice the zucchini into thin, lengthwise strips. I love my mandolin for jobs like this.
      Once the filling is ready, add a couple healthy dallops of the yogurt.   Stir in and allow to heat for a couple minutes. 
       Cover the bottom of your lasagna dish with a thin layer of the fulling mix.  Layer on the zucchini slices as you would lasagna noodles.  Add another layer of the filling, and another layer of zucchini.  Top with the last of the filling.  Cover with shredded cheese, or, for a vegan option, leave out the yogurt and substitute seasoned breadcrumbs for the cheese.

       Bake 20-25 minutes.  Enjoy!  Let me know if you try it.  This recipe is a lot healthier and faster than traditional lasagna, and by leaving the yogurt out and swapping breadcrumbs for the cheese, it becomes vegan and dairy free. 

       Anyone have any suggestions for making it gluten free?

Green Eggs and "Ham"

      This quick and easy breakfast is one of Punky's favorites, and it's a nutritional powerhouse.

       All it is is HUMANE eggs mixed up with puréed spinach.  Please, please, if you make any of my recipes, use humane eggs from a local farm.  The sickening conditions and incomprehensible cruelty that takes place in the factory farms that supply the grocery stores - EVEN for "free range" or "cage free" eggs, is intolerable. I would refrain from eating eggs before I would eat those.  They throw millions of baby chicks into grinders alive!!  In most places, it is a lot easier to find local, humane eggs than you'd think.  Or you can get your own backyard chickens! We love ours!

      To make green eggs, I just throw frozen spinach (preferably organic); thawed but not hot, into the Ninja/blender/food processor with a few eggs in about equal amounts.  You want just a bit more egg than spinach.  Then I blend it up until smooth and uniform.

       If your family is particularly picky, if you're not planning on telling then what makes the eggs green, or just for maximized looks, purée the spinach first until it is completely smooth, or use organic puréed spinach baby food (I liked Earth's Best and Sprout when I didn't have time to make my own).  This will cause the spinach to blend completely with the egg.

      Once the spinach and egg are combined, you throw them and a pan and make scrambled eggs. Be sure to stir them continually or they'll get a little brown, which ruins the fun of green eggs!

      Obviously, we don't eat store bought ham. Aside from being inhumane, it is extremely processed and full of chemicals known to increase rates of cancer, particularly brain cancer, in children (the study was actually done on hot dogs, but store ham contains the same chemicals - nitrates and nitrites).  We use vegetarian meats, and even my skeptical family loves them. The meal above is pictured with MorningStar Farms Sausage.

      One caveat about fake "meats:"  While I feel that most fake meats are a better choice than grocery store meats, they are still very processed. I don't recommend eating them on a daily basis.  We usually only eat it on weekends. 

       Plate up your green eggs and "ham," and enjoy some Dr. Seuss over breakfast!

       Let me know if you give this one a try!

Healthy Surprise Brownies

      I originally posted this recipe back in 2009, and have made it a number of times since, but haven't yet updated the recipe.  These days, I add even more spinach and use organic and local (when available) veggies in the recipe.  Next time I make these from scratch, I'll be sure to update this with a step-by-step.  In the meantime, here is the original post from March 17th, 2009:



 

Made brownies with Punky last night, and they friggin rock - AND they have spinach and carrots in them! Why, what did you think they had in them? Haha.

The recipe was an experiment based on a similar recipe I read. I just used a box of Betty Crocker Low Fat Brownie mix, left out the water, and substituted in ½ a cup of pureed spinach and ½ a cup of pureed carrots.

Punky was a little incredulous at first. "Didn't you know brownies had spinach in them?" I asked.
"So - chocolate is healthy?"
"It is if it has spinach in it."

I let her lick the spoon as proof. You couldn't taste the spinach at all. I didn't try them when they were warm, but cooled off, there isn't a trace of spinach (or carrot) taste - but it's in there! Rock.

Next time, I'm going to make the brownie mix from scratch with whole wheat flour.