Eating with the Seasons

Frankly, I get a little shaken up when I see gutted pumpkins on people’s doorsteps. It seems we only use squash as a decorative medium or as part of a toddler’s playground called a pumpkin patch. Do we ever teach our children to eat it? Only in America do we have the audacity to use good, edible food for decoration. OK, I’m stepping off my soapbox.

Zucchini. Not as festive as the pumpkin, and often overlooked. It seems the only thing we do with it is mix it in with sugar and flour and make zucchini bread. As if we needed another empty carb during the holidays? So I decided to experiment and use it. Guess what? Zucchini is easy! Here’s what I did:

DAY 1: Zucchini and Tofu Tacos                DAY 2: Zucchini Omelette

ZucchiniTacos

TIP: Always add colorful foods to your dish!

ZucchiniOmelette

TIP: Always add “live” foods to your plate (i.e., zucchini & grapefruit).

 

 

 

 

 

 

DAY 3: Zucchini Breakfast Burritos

ZucchiniBrkfstBurrios

TIP: Eat with the seasons, i.e. add apples as a side dish!

DAY 4: Zucchini Butter with Sweet Potato!

ZucchiniButter

TIP: Use coconut oil instead of olive oil when cooking.

ZucchiniSweetPotato

TIP: Good carbs have fiber. Bad carbs have nothing.

 

 

 

 

I hope this post was inspiring. Shoot me back some healthy recipes of your own!

 

 

 

 

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