If your garden has been anything like mine, you probably have an overflow of zucchini and cucumbers (maybe of even more foods!) and today I’m going to share a delicious recipe to help with the zucchini. Hopefully in the next few days I can also share a fresh sun dill pickle recipe that I have been enjoying (but boy, do the summer days seem to fly by lately!).

I found the zucchini bread recipe in a message board on mothering.com. I love it because the only sweetener is pure maple syrup (like this also fabulous banana bread recipe) instead of processed white sugar. The woman who posted the recipe also noted that it freezes really well, which is great for making and storing it for those winter months when there’s no fresh zucchini to enjoy.

The ingredients you need for this recipe are below:

• 1 1/2 cups grated zucchini (I didn’t bother to peel mine)
• 1/2 cup maple syrup
• 1/2 cup melted butter
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chopped nuts (I left these out this time, but would probably use walnuts if I was ever going to use any)

Preheat your oven to 350 degrees and grease a 9″ x 5″ pan. Mix together the melted butter and syrup, then stir in the vanilla, eggs, and zucchini (undrained). In a separate bowl, mix all dry ingredients and then stir into wet. Fold in nuts if desired. I baked my bread for about 55 minutes, but the original recipe said it could be 45-60.

Once finished, let cool in pan for about 10 minutes before removing. This bread was oh-so delicious fresh out of the oven and spread with butter. I hope you enjoy it if you give it a try!

It’s been too long since I shared a recipe and I decided to try out this awesome one this morning. It is so easy that I can’t believe I once thought that in order to make homemade sausage gravy at home I would need a pre-made seasoning packet from the store. This is simply not the case. All you need is some bulk seasoned sausage, milk, and a little salt and pepper!

I found the recipe on allrecipes.com which I like because the recipes are rated and have lots of reviews from people who have tried it. I don’t think I’ve ever been unhappy trying one that was 4 stars or above. I didn’t make biscuits to go with (instead serving mine over a toast and farm-fresh egg) because I was making it just for me. However, here are a couple of biscuit recipes that I’m saving to try that might work good: soaked flour buttermilk biscuits or fluffy whole wheat biscuits (which might work fine with all wheat flour and a sprinkle of stevia instead of sugar).

Now on to the sausage gravy recipe which calls for 1 lb bulk sausage (which I got from my local farmers market), 2 cups milk, 1/4 cup flour, and salt and pepper to taste. I cut the recipe in half for my first try and cooked the sausage in a large skillet until it was brown and crumbled. I then stirred in unbleached flour (although next time I’ll use spelt) until it was dissolved. Slowly, I poured in the milk and stirred until the gravy was thick and bubbling. I sprinkled on a little sea salt and pepper and it was ready to eat!

The gravy tasted delicious and I agree with some of the reviewers that there is actually enough sausage that if you want to make more gravy by adding twice the milk and flour, but using the same amount of sausage I really think you could get away with it. In fact, I think I’ll try it next time to get the gravy to stretch a little further. I highly recommend this super easy recipe and hope you enjoy it if you give it a try!

*This recipe is part of Kelly the Kitchen Kop’s Real Food Wednesday!

It’s been a little while since the last recipe so hopefully I can make it up to you by sharing this extra good one. :) Unfortunately, I don’t have a specific source for this recipe and only know that it was shared at a local Nourishing Ways meeting last year. The recipe is pretty easy and really, really delicious.

It works great as an appetizer, party dish, and main dish for a regular dinner. The picture shown is from a bridal shower where my cousin and I made this dish and it was a really big hit.

The ingredients and instructions for the chicken part are as follows to yield 10-12 servings:

• 8 – 4 oz boneless chicken breasts cut into 4 strips lengthwise
• 4 oz thin sliced prosciutto (cut the slices in half lengthwise)
• 2 oz olive oil
• 1 clove garlic (minced)
• salt and pepper

Preheat oven to 375 degrees. Toss chicken strips with olive oil, garlic, salt, and pepper. Lay pieces on parchment lined baking sheets and bake for about 12-15 minutes or until golden. Remove from oven and once cooled enough, wrap each chicken piece with a strip of the prosciutto. Continue baking for 5 minutes and let cool slightly before serving.

For the avocado dip, mash two ripe avocados and stir in 2 Tbsp minced fresh onions, 1 Tsp mayo, 1 Tbsp Tabasco sauce (add more if you want it spicier!), and 1 diced scallion. Salt and pepper to taste and serve with chicken strips!

*This post is part of Kelly the Kitchen Kop’s Real Food Wednesday and Real Food Whole Health’s Fresh Bites Friday

So I know it’s not exactly the “correct” season for pumpkin pancakes, but I had leftover can of pumpkin and had been wanting to try making these for quite some time. I had tasted dry mixes that you add to pancakes in the past (which are pretty good), but never with actual pumpkin.

I used this recipe as my guide, but made a couple of adjustments to eliminate sugar and regular white flour. The ingredients are below:

• 1 1/4 cups spelt flour
• 2 Tsp baking powder
• 1/4 Tsp stevia powder (add slightly more for sweeter pancakes)
• 1/2 Tsp each of cinnamon, ginger, nutmeg, & salt
• Pinch of ground cloves
• 1 1/4 cup milk
• 1/3 cup canned pumpkin
• 1 egg
• 2 Tbsp melted butter

I mixed all of the dry ingredients in a large bowl and then the wet ones in another bowl. Next, I folded the wet mixture into the dry ingredients. I greased my skillet with a little more butter and cooked the pancakes for the 3 minutes per side as suggested in the original recipe.

The pancakes were plenty sweet enough for me (especially with pure maple syrup on top), but if you want the actual pancakes themselves to be sweeter, try adding a little extra stevia. I also managed to get some apple cider from a local market to drink with these pancakes- what a delicious breakfast!

This weeks recipe for alfredo sauce is extremely easy to make and really delicious. You’ll notice that this recipe has way less ingredients than in store bought jars. I started with this recipe, but adjusted it slightly to make it more flavorful with some garlic. I also served it with easy baked asparagus- one of my favorite veggie side dishes. The ingredients needed are:

• 1/2 cup butter
• 8 oz room temperature organic cream cheese (or homemade)
• 2 cups whole milk
• 1/2 cup parmesan cheese
• 2 Tbsp flour (I used spelt)
• 2 small cloves pressed garlic
• salt and pepper

Simply melt butter over low heat and add the pressed garlic. After a minute or two, add the cream cheese and mix it in with a whisk (this will take a little while) until blended. Next, add the milk and flour while still whisking. Once you have a nice, smooth cream stir in the parmesan cheese, salt, and pepper to your taste. Remove it from the heat and let it thicken for a few minutes before serving. I served the sauce over spelt flour noodles, but regular wheat ones would also be a good option.

This post is part of:

I’ve found my new favorite refreshing beverage and it’s kind of a cross between a smoothie and good, thick juice. I came across the recipe on my friend Emili’s lovely blog, where flowers grow. And while I like and normally use bananas in smoothies, it is nice to use a different base (in this case mango).

This drink is very simple and oh-so refreshing. The only ingredients that you need are below (all measurements are approximate and can be adjusted to your taste!):

• 1 cup frozen mango (cut into chunks before freezing)
• 1.5 cups peach juice (organic if possible)
• 1/4 cup frozen chopped spinach
• a couple good splashes of sparkling water

I blended all of this in my Magic Bullet and it is SO delicious. I couldn’t even taste the spinach, even though the drink is quite green, and actually might even add a little more next time since it’s such a healthy addition. I think this will make for a great spring and summertime treat!

This recipe is part of:

I’d been meaning to try out the salmon version of this Nourishing Traditions recipe for a while now and I shouldn’t have waited so long because it’s extremely easy and versatile. It would be great with crackers or served as a dip for vegetables. You only need a few ingredients: cream cheese (preferably homemade or organic), canned wild or freshly cooked salmon, flax oil, dill, and chives (which I omitted since I didn’t have any on hand).

I made the spread using my Magic Bullet, but I’m sure a food processor would work as well if not better (I just like to clean up the least amount of pieces possible!). To make the spread, add 2 oz salmon to your mixer and pulse. Next add 2 Tbsp flax oil, 1 cup softened cream cheese, 1 Tbsp chopped fresh dill, and 1 Tbsp chopped fresh chives. Once blended, your dip is ready and can be covered and refrigerated until served.

Even though I used dried dill since that’s all I had on hand, the dip tasted great and hopefully next time I can use fresh as I’m sure it would offer even more flavor. Overall, the dip makes for a healthy snack and would be nice to set out at a party or get-together.

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I found another way to use up more frozen blueberries and it’s refreshing and delicious on a warm spring day. The recipe is from Smoothie Web and you only need a few ingredients:

• 1 banana
• 3/4 cup blueberries (I used mine right out of the freezer)
• 3/4 cup milk
• 1/4 cup vanilla yogurt (I used store bought today, but may try to sweeten homemade yogurt with vanilla extract and stevia next time)
• 1/4 cup ice

Simply add all ingredients to a blender, mix until smooth, and enjoy!

*This post is part of Hearth and Soul Hop #46

Due to the busy holiday weekend, the Sunday Chef salad dressing recipes were delayed until today. Hopefully they are worth the wait as I’m also including 2 homemade mayo recipes (at the bottom) in case you’d like to use them for the base of your dressings. Today’s recipes are rich and creamy and I hope that you’ll enjoy them as much as I do!

1. Blue Cheese Dressing

Crumble 2 oz blue cheese in a small bowl and stir in 1/2 cup sour cream and 1/4 cup mayonnaise with a fork. Add 1 Tbsp milk, 1 Tsp vinegar, and 1/4 salt and stir until well blended.

2. Creamy Lemon Dressing

Stir together 2 Tbsp honey, 1/4 cup fresh lemon juice, and 1/2 Tsp sea salt. Add 1/2 cup whipping cream and whisk until smooth.

3. Ranch Dressing

In a small bowl combine the following ingredients: 1 cup mayo, 1/2 cup sour cream, and 1/2 Tsp each of dried parsley, dill, and chives. Also stir in 1/4 Tsp each of garlic and onion powder along with a good sprinkle of salt and pepper. Place dressing in the refrigerator for at least a half hour before using.

*I actually did not have chives so I substituted additional onion powder. Also, the base mayo makes a big difference of taste in this recipe so if using a strongly flavored homemade one, for example, you may wish to add additional spices.

Now, on to the mayo recipes. I’ve tried 2 different ones to date, both of which I like very much. The first one I followed exactly from Real Food Whole Health and it calls for a combination of coconut oil and olive oil. The coconut oil would be a big help if you have a hard time getting your mayo to firm up. The second recipe I adapted partly from Jamie Oliver’s recipe (from Cook with Jamie) and the Nourishing Traditions cookbook.

The one with coconut oil has wonderful flavor, but does seem to come through a little stronger when making salad dressings. If you prefer a milder base, the second recipe may work better (although you may notice that a strong olive oil taste does come through if tasting alone). I have used my food processor for both recipes and had absolutely no issues with the texture of the mayo (being runny or watery).

The recipe from Real Food Whole Health is actually based on the Nourishing Traditions recipe as well. To make, add one pastured egg and one pastured egg yolk (at room temperature) to a food processor. Add 1 Tsp Dijon mustard, 1.5 Tbsp fresh lemon juice, and a dash or two of sea salt (1 Tbsp whey can also be included in this step if desired). Process these ingredients for about 30 seconds.

Next pour in a very slow, thin stream a combination of 1/2 cup olive oil and 1/2 cup coconut oil while processor is still running. Once it’s done mixing, you have finished homemade mayo!  If you added whey (which extends the shelf life to months!), let sit covered at room temperature for seven hours before refrigerating (otherwise refrigerate immediately).

For the second mayo recipe, add 1 small pastured egg yolk to a food processor along with 1.5 Tsp dijon mustard, the juice of 1/2 lemon, and 1 Tbsp whey. Process until combined (about 30 seconds again) and then very slowly, in the same manner as the first recipe, poured in 1 cup extra virgin olive oil. Once combined, add salt to your taste and then you are done (other than sitting out for 7 hours due to the whey). If you are afraid that this calls for too much lemon juice, don’t add it all at once, you can add it to your taste even once the oil is added.

*This post is featured on Kelly the Kitchen Kop’s REAL FOOD WEDNESDAY and Real Food Whole Health’s Fresh Bites Friday!

1. The Fannie Farmer Cookbook by Marion Cunningham

2. Class outline by Jennette Turner from the Wise Traditions 2009 conference

3. Allrecipes.com

The other day we talked about how most commercial salad dressings are pretty full of unhealthy ingredients. Even some of the best store bought versions still aren’t great nutritionally and are often a bit more expensive. For this reason, I wanted to share some easy recipes that you can make yourself in a pinch. All of these are quick to whip up and although they won’t have the shelf life of commercial ones, the nutritional benefit is certainly worthwhile in my opinion.

1. Balsamic Vinegar Dressing

Combine 3 1/2 Tbsp balsamic vinegar with 10 Tbsp olive oil in a jar. Add a small amount of sea salt and pepper, cover and shake well.

2. Raspberry Vinaigrette

Pour 1 Tbsp plus 2 Tsp raspberry vinegar along with 2 Tsp raspberry jam into a small bowl. Add a sprinkle of sea salt and pepper and whisk to combine. Lastly, drizzle in 1/4 cup olive oil and continue whisking until fully mixed.

3. French Dressing

Combine the following ingredients in a jar and shake: 1 cup olive oil, 1/4 cup vinegar, 1/4 cup lemon juice, 1/2 Tsp sea salt, 1/2 Tsp ground mustard, and 1/2 Tsp paprika. For a sweeter taste, try adding a small pinch of stevia. *This dressing will not be as red as most commercial ones, but remember that you are also avoiding unnecessary food dyes by making it yourself.

4. Honey Dijon Dressing

Add 1/2 cup olive oil, 1/4 cup lemon juice, and 1 Tbsp dijon mustard to a small bowl. Whisk in up to 1/3 cup of honey to taste. The full 1/3 cup will make a very sweet dressing so you may want to adjust accordingly. The next time I try this, I may even see if substituting a small amount of stevia would also work.

5. Tangy Herb Yogurt Dressing

In a small bowl, stir together 1/2 cup yogurt, 1/4 fresh finely chopped herbs (I used basil), 2 Tbsp lemon juice (or less to decrease tanginess), and one crushed clove of garlic. Add salt and pepper to taste.

I actually have more recipes to share, but was not able to include all of them today so next weeks Sunday Chef will feature the additional recipes including homemade ranch, blue cheese, lemon cream, and possibly even caesar dressing. :)

*This post is featured in Hearth and Soul Hop Volume 44, Kelly the Kitchen Kop’s REAL FOOD WEDNESDAY, and Real Food Whole Health’s Fresh Bites Friday!

Resources:

1. Cook with Jamie by Jamie Oliver

2. Bride & Groom First and Forever Cookbook by Mary Corpening Barber & Sara Corpening Whiteford

3. Betty Crocker Cookbook New Edition

4. Betty Crocker Cookbook New Edition

5. www.food.com