Healthy Inspirations

Does anyone still have a lot of zucchini left in their garden? Well, if so, here's another recipe for you!  This comes from Just Jessie B ... so far, I have loved every single one of her recipes that I've made.  You do need a spiralizer for the noodles, and there are a couple of unique ingredients, but it's so worth it I think! I made two recipes in one week... for some reason the first one turned out better. I tried increasing the onions the second time and it was too strong for me. I love that it has grilled chicken in it.. then it can be made into your meal! However, I'm sure it would taste good without the  grilled chicken as well.  Italian Zucchini Pasta Salad with Chicken Ingredients: 1 lb grilled chicken, chopped into bite-sized cubes (you could use already grilled chicken from the store, as well. Costco has one with pretty clean ingredients that I love!) 3 medium to large zucchini 1 cup baby tomatoes, halved 1 green bell pepper, sliced thi

Do you have too much Zucchini in your garden and you're not sure what to do with it? Well, I don't have a garden(I wish!) but thanks to Mom, she blessed me with some of her zucchini.. and so I was off to find a new recipe! I was pleasantly surprised with these taco zucchini boats... it is full of flavor. This recipe comes from Paleo Hacks! Taco-Stuffed Zucchini Boats Ingredients: 4 large zucchini (halved and flesh scraped out) I think a medium size zucchini works best 1 Tbsp olive or avocado oil 1/2-3/4 lb ground beef 1 yellow onion (diced) 1 large red bell pepper (diced) 3 large garlic cloves (minced) 2 cups tomato sauce (divided) Salt to taste 1/2 cup fresh cilantro (optional) Directions:           Step 1: Bring a large pot of water to a boil             Step 2: When water is boiling, blanch the zucchini halves for 1-2 minutes  (depending on the size of the zucchini) in the hot water to cook them slightly. Remove and set aside.           S

I know it's Summer, and the last thing you feel like doing is eating soup for dinner. I made this on a rainy day, and it was delicious. Especially since I haven't had much soup lately. This recipe comes from Against All Grain's website, and you can find it  HERE.  I did not make the Pesto to go on top, but it was still so delicious! If you want the pesto recipe, please go to her site, as I didn't include it here. Creamy Tomato Soup Ingredients:  3 pounds mixed tomatoes (Cherry, Heirloom, and Roma), halved 5 Tbsp olive or avocado oil, divided pinch of sea salt & pepper 4 garlic cloves, chopped 1 shallot, roughly chopped (I used 2) 1/4 cup tomato paste 3 cups unsalted chicken stock (or chicken broth) 1/2 cup packed fresh basil leaves 1 tsp fresh thyme, chopped 1 tsp sea salt 1/4 tsp pepper Directions:       Step 1: Preheat your oven to 400 degrees. Place the halved tomatoes on a rimmed baking sheet and drizzle with 3 Tablespoons of olive or