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zucchini



Make Mint Chocolate Chip Zucchini Bread Your Favorite New Dessert

Who doesn’t have too much zucchini right now? It’s one of those good problems to have as summer turns to fall. A high yield garden means tons of fresh veggies for you, but honestly, how many zucchs can you eat in a day, a week? At some point you’ve got to start giving them away.

Or baking them. In to bread. The most delicious bread.

There’s zucchini bread, which sure, everyone loves. But now, there’s Mint Chocolate Chip Zucchini Bread. It’s a real thing. We made it.

mint chocolate chip zucchini bread

It’s a very real thing baked full of freshly grated, garden-picked zucchinis, fresh mint leaves that could have very well come from your garden, too, and sweet little morsels of chocolate.
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Eat 120-Calorie Vegan Fettuccine Alfredo to Pimp Your Pasta

By Abra Pappa for Nutritious America

If I had a dollar for every time Fettuccine Alfredo came up in a nutrition session with a client I would be a very wealthy woman. It seems to be the dish that is the ultimate counterpoint to healthy eating, the sin that must be confessed. That steamy bowl of rich creamy pasta is not sensible – it is evil, ridiculous, void of common sense, and completely and utterly delicious!

Unfortunately, one bowl piles in about a day’s worth of calories and fat. ONE BOWL has approximately 1200 calories and 75 grams of fat!

The original recipe for Fettuccine Alfredo was created nearly 100 years ago by a man named Alfredo di Lelio in Rome. He created the recipe to please his very pregnant wife who struggled with morning sickness. Butter, heavy cream, cheese, and pasta to the rescue!

This morning sickness cure can now be purchased jarred or frozen and is on nearly every Italian restaurant menu across the country. Fettuccine Alfredo is an indulgence that we tend to “indulge” in way too often.

Now you can have your Alfredo and eat it too. Just make it at home. The Abra Pimped way.
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9 Creative Recipes for Surplus Summer Zucchini

As summer winds down and pumpkin and apple recipes begin to float across the internet, gardeners everywhere are scrambling to make the most of their treasured summer produce.

For most, it means an excessive amount of zucchini to harvest and cook in a very short period of time. If it seems like someone is handing you a home grown zucchini every time you turn around, take advantage of the free veggies and try these delicious and unique recipes.


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Even Busy Moms Can Make Homemade Baby Food [VIDEO]

Before my daughter was born I decided to make my own baby food. Several friends had done so and raved about the cost savings, ease and enjoyment. That, coupled with my plans being justified after reading My Two-Year-Old Eats Octopus, inspired me to put a new blender and food processor on my registry. The gift was fulfilled and last month I put it to use for the first time, as my now five-month-old daughter was ready for solids. Solids in the form of pureed, liquified vegetables.

I’m certainly not on a high horse about it, as I’ve unfortunately been accused. Instead, I’m sharing my experience with it because I’m shocked at how easy, affordable and fun it is. Plus, it’s a really healthy option to feed my daughter and expose her as young as possible to fresh foods (and my love of cooking!). Processed, jarred baby foods can mask the true flavor, smell and color of fruits and vegetables. Plus, the pre-made baby foods at the store come in a limited variety and cost, in some cases, more than a dollar a jar (or, a dollar per feeding). I haven’t found zucchini or pumpkin at the store, but my daughter has enjoyed both of those varieties at home.

Watch the video below as I describe my first batch of zucchini, carrots and squash. It’s a six-week supply of food that I paid $7.50 for, and spent two hours preparing.
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