Zucchini Meatloaf Casserole

With fall just around the corner, this is a great meal.On a nice cool autumn day this is just what you need to content your soul.Everyone will love it and they will be very impressed with your originality in creating this piece of art!!Make lots, I'm sure that you will be serving seconds.

Zucchini Meatloaf Casserole

Ingredients

2 organic eggs
1 cup rolled oats
1/3 cup tomato paste
1 onion,grated
1 carrot,grated
1 clove garlic,minced
1/2 tsp.dried Italian herb seasoning
1/2 tsp.sea salt and pepper
1 1/2lb extra-lean organic ground beef

Directions

1.In large bowl,lightly beat eggs; stir in remaining ingredients.
2.Mix in beef.
3.Lightly pat into 8-inch(2L)square glass baking dish.

Topping recipe

1 zucchini
1 cup sliced mushrooms
1/2 cup pasta sauce(homemade preferable)
1/3 cup grated fresh Parmesan cheese
1/4 tsp. each sea salt and pepper
1 cup shredded light mozzarella cheese
2 tbsp. chopped fresh parsley

Directions

1.Cut zucchini into 1/4 inch thick slices;place in bowl.
2.Add remaining ingredients.
3.Spread over meat mixture.
4.Sprinkle with shredded mozzarella.

Bake in 350 degree oven for 1 -1 1/4 hours.Sprinkle with fresh parsley and serve immediately.

This would be wonderful accompanied by sweet potatoes and a nice spinach salad.
It is sure to easily become a family favorite!!

Enjoy!!

Sylvie Thibert

Zucchini Oatmeal Cookies

Have you ever thought of making zucchini cookies? Here is a quick,simple recipe that you and your family are sure to love.

Zucchini Oatmeal Cookies

You will need the following ingredients:

1/2 cup organic butter
3/4 cup honey
1 organic egg
2 cups of organic flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. sea salt
1 cup grated zucchini
1 cup oatmeal
1 cup raisins

Directions

1.Preheat oven to 375 degrees.
2.Cream together butter and honey.
3.Add the egg, beat well.
4.In another bowl,stir together flour,baking soda,cinnamon,nutmeg and salt.
5.Add this mixture alternately with the zucchini to the egg mixture.
6.Stir in the oatmeal and raisins.
7.Drop by teaspoons onto greased cookie sheets(small amount of organic butter).
8.Bake for 10-12 minutes.

Makes 4 dozens

Great as a morning snack or if you are going out for the day with the kids grab a few for the ride...they will love them and it is a healthy snack that will keep them full until mealtime without ruining their appetites!!

Enjoy!!

Sylvie Thibert

Low Fat Healthy Zucchini Bread

I have a huge organic garden, in it there are plenty of zucchinis. I always try to find different ways to prepare them in order not to get bored. Here is a recipe that might please your taste buds.

Low Fat Healthy Zucchini Bread

1 1/2 cups of organic flour
1/2 cup organic cane sugar
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1 1/2 tsp. cinnamon
2 organic eggs
2 1/4 cups zucchini(about 2 medium)
1/4 cup olive oil
1 1/2 tsps. vanilla
1/4 cup walnuts

Directions

1.Preheat oven to 350 degrees.
2.Mix dry ingredients.
3.Mix wet ingredients.
4.Combine.
5.Add to greased(can use a little bit of organic butter) bread pan.
6.Bake for 40-45 minutes or until knife comes out clean.

This tastes fantastic,still warm with some natural maple syrup on top....mmmm...

Enjoy!!

Sylvie Thibert

Gluten-Free and Grain-Free "Raw" Granola

Here is a great recipe that requires a little time prior to making but is perfect to serve if you or a loved one have an intolerance to wheat.It is gluten and grain free which means that it can be enjoyed by everyone with no worries.

Ingredients

2 cups almonds
1 cup macadamia nuts
1 cup pumpkin seeds
1 cup organic dried raisins
1 Tbsp.organic vanilla extract
1/2 tsp.cinnamon
1/2 tsp.sea salt

Directions

1.Place nuts and seeds in a large bowl,cover with water and soak overnight.
2.Place raisins in a separate bowl,cover with(1/2 to 1 cup)water and soak overnight.
3.In the morning,place the raisins,along with their soaking water in a food processor and puree until smooth.
4.In a fine mesh metal strainer,drain and rinse the nuts and seeds and discard the soaking water.
5.Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped,to the consistency of granola,then add vanilla,cinnamon and salt and pulse briefly to incorporate these final ingredients.
6.Transfer mixture onto two large parchment lined baking sheets.
7.To make live granola,place in the oven on the lowest setting for 24 hours.
8.For instant gratification,bake 45 minutes in the oven at 250 degrees.
9.For a more decadent treat,once it has cooled, I sometimes drizzle pure maple syrup over the granola or add shredded organic coconut,organic cranberries and pieces of 90% dark chocolate.

You can eat a small portion of this in the morning for breakfast with homemade almond milk or as a morning snack....mmmm...You can also sprinkle a couple of tablespoons on top of organic yogurt...very good!!!

Enjoy!!!

Sylvie Thibert

Peppered Salmon Steaks with Yogurt-Lime Marinade

This is a great summer recipe for the grill. I guarantee you that you will make this recipe more that once. When you see how good this salmon will taste it will quickly become one of your favorite recipes.By the way this recipe is gluten-free, which is very appreciated by guests that have intolerance to wheat.

Peppered Salmon Steaks with Yogurt-Lime Marinade

Ingredients

1/2 cup organic plain yogurt
1 Tbsp. olive oil
1 Tbsp. lime juice
1 tsp. honey
1 Tbsp. minced fresh ginger
1 clove garlic, minced
1/4 tsp. sea salt
1/2 tsp. freshly ground pepper
4 1-inch thick salmon steaks
lime wedges

Directions

1.Whisk together yogurt,oil,lime juice,honey,ginger,garlic,salt and pepper in a shallow dish.
2.Add fish steaks and turn to coat with marinade.Cover and marinade in the refrigerator for at least 30 minutes or up to 1 hour,turning once.
3.Preheat grill.
4.Coarsely grind pepper onto steaks and gently press in.
5.Oil the grill.
6.Grill the steaks, turning once, until the fish is opaque,about 10 minutes.
7.Serve immediately with lime wedges.

**Tip**:Oil a folded paper towel,hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Enjoy!!

Sylvie Thibert

Grilled Thai Chicken

Canned coconut milk has almost become a staple in my household.Mixed with curry and chili,the coconut makes this chicken an Oriental treat.Serve it on top of a nice bed of wild brown rice.Thai cuisine is the national cuisine of Thailand. This cuisine places emphasis on lightly-prepared dishes with strong aromatic components.Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal:spicy,sour,sweet,salty and bitter.

Grilled Thai Chicken

Ingredients

3 cloves garlic,minced
1 small onion,chopped
1 cup coconut milk
1/2 cup chopped fresh coriander
1/4 cup tamari sauce
2 Tbsp.chopped fresh ginger
1 tsp.black pepper
1 tsp.Dijon mustard
1/2 tsp.mild curry powder
4 medium boneless,skinless chicken breasts(organic)
1/2 cup chopped green onions

Directions

1.In a blender,combine garlic,onion,coconut milk,coriander,tamari sauce,ginger,black pepper,Dijon mustard and curry powder.
2.Remove one-fourth of the marinade and set aside for basting.
3.In a shallow baking dish,combine the chicken breasts and the marinade.
4.Sprinkle with green onions and marinate in refrigerator for at least 15 minutes (longer if possible).
5.Place chicken on a pre-heated grill and cook,basting with reserved marinade,10-15 minutes or until cooked through.

Makes 4 servings

I hope that you enjoy making this recipe.It is really easy to make and I'm sure that everyone will enjoy it and talk about it for a long time.

Sylvie Thibert

Mediterranean Chicken Wrap

People living along the Mediterranean, for centuries, ate the bounty they were surrounded by-fresh fruits, vegetables, olives and olive oil, grains,fish from the sea and just a little meat.When science came by to take a look,they found that their hearts were not only pure but in remarkably good shape. Research has shown they also enjoy reduced risk of diabetes, cancer and it may even help fight depression.Enjoy trying this recipe and eat your way to good health.

Mediterranean Chicken Wrap

Ingredients
1/2 cup water
1/3 cup couscous, preferably whole wheat
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup lemon juice
3 Tbsp. extra-virgin olive oil
2 tsp. minced garlic
1/4 tsp.sea salt
1/4 tsp. freshly ground pepper
1 pound of chicken breast(boneless,skinless) cut into thin slices(preferably organic)
1 medium tomato,chopped
1 cup chopped cucumbers
4 10-inch Ezekiel wraps

Directions

1.Bring water to a boil in a small saucepan.
2.Stir in couscous and remove from the heat.
3.Cover and let stand for 5 minutes. Fluff with fork.Set aside.
4.Meanwhile,combine parsley,mint,lemon juice,oil,garlic,1/8 tsp.salt and pepper in a small bowl.
5.Toss chicken tenders in a medium bowl with 1 Tbsp. of the parsley mixture and the remaining 1/8tsp.salt.
6.Place the slices of chicken in a large nonstick skillet and cook over medium heat until cooked through, 3 to 5 minutes per side.Transfer to a clean cutting board.Cut into bite-size pieces when cool enough to handle.
7.Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
8.To assemble wraps,spread about 3/4 cups couscous mixture onto each wrap.Divide the chicken among the wraps.Roll the wraps,tucking in the sides to hold the ingredients in.

You can serve the wraps cut in half accompanied by a nice fresh green salad.

Enjoy this nice fresh summer recipe!!!

Sylvie Thibert