Noodle-less Zucchini Lasagna

I was given a giant home grown organic zucchini the other day (Thanks to my friend, Tara!) and I thought what better to make a noodle-less lasagna with! 

Super easy, clean, fresh, almost-raw and delicious!

~Pour a 1/2 of a 16oz. can or jar of your favorite organic or homemade marinara sauce on the bottom of  your preferred baking dish

~I used plain, organic tomato sauce and sprinkled a layer of fresh diced herbs (oregano, basil & rosemary) from my new herb garden (Thanks to my grandparents!) :)

~4-5 regular sized zucchinis or 1 gigantic one - sliced into lots of thin slices - pile all of them in pan

~Add a layer of baby spinach

~Here you can also add diced garlic and onions (optional)

~Top with the rest of your tomato/marinara sauce

~Sprinkle lightly with feta cheese

~Bake at approx. 350* for 25 minutes. The idea is to not overcook and still get some crunch from the zucchini.

*On the side:

~Roasted zucchini slices ("chips") sprinkled lightly with garlic (or sea) salt and baked in the toaster oven at 400* for about 15 minutes, or until browning. (Keep a close eye.)

~Sautéed beets cooked in grape seed oil and Penzey's Italian seasoning.

Stuffed Acorn Squash with Baked Quinoa

Another one for the books... :) First time having acorn squash and decided to try a different technique for cooking the quinoa. All worked out delicious!

Cut acorn squash in half lengthwise, scrape out seeds and strings.
Place face down in a glass baking dish with 2 cups of water (or 1 cup water and 1 cup broth) and a tbsp of oil.
Bake at 400* for about 15 minutes.

During first baking phase, sauté the following in grape seed oil on the cook top:
1 chopped sweet potato
1 cup chopped walnuts
1/2 chopped zucchini
1/2 chopped onion
3 minced garlic cloves
1 tsp ginger paste
2 squirts bragg's aminos
Penzey's italian seasoning
Black pepper

After the acorn squash has baked for 15 minutes or so, pull out of the oven and turn face up. Drizzle a little oil over the top of the squash.
Add 1 cup uncooked quinoa to the water all around the acorn squash.
Put back in the oven for about 20 minutes, or until squash is tender and quinoa is absorbed in the water.

(*Quinoa may need to be mixed intermittently.)

When the sweet potato mixture on the stove top is tender and done, turn the heat off and add 1/2 cup of low fat feta cheese (optional).

When the acorn squash is tender and done, take out and add the sweet potato mixture.

Serve and enjoy!! :)

Butternut Delight

This was only my second time making butternut, so the whole thing was pretty much winged! Here's what I did...

Sliced butternut in half lengthwise, scraped out the seeds and baked for about 20-30 minutes at 400*.

While the butternut was baking, I sautéed the following to put on top of the finished butternut:
(I currently use grape seed oil for cooking...)
1 cubed sweet potato (sauté this first until it begins to soften, then add the remaining ingredients)
About 1 cup of walnuts, chopped
1/2 diced red onion
2 diced garlic cloves
1/4 head sliced green cabbage
1 large handful of baby spinach

Seasoned with Penzey's Italian seasoning, 2 sprays of Bragg's aminos, black pepper & garlic salt.