This week we celebrated two birthdays, my husband and son’s and we are realizing that summer is winding down… Even though there is still a lot of smoke and yellow jackets (errrr), we did get a break in the heat for which I am very grateful as I am not a hot weather person.  Give me 70 degree summer temps and I would be thrilled…:)

Anyway, many of the recipes I have shared on this site are our old family favorites but this week both recipes are new things I wanted to try.  We liked them a lot so I thought I would share them with you.  We also tried the breaded zucchini slices but substituted eggplant – both were really good and are a great alternative to fries.

The second recipe was an attempt to get my family to eat more yogurt as I know the probiotics are really good for them.  The shake was a hit but make sure to strain well – cacao nibs are an excellent superfood but can be kind of gritty…

Til next week…

Breaded Zucchini Slices


  • 1-2 Zucchini
  • 1 cup bread crumbs
  • 2 eggs
  • 1/4 tsp salt
  • 2 tsp Barbecue seasoning
  • Olive oil spray


  1. Cut zucchini into 1/4 inch slices.

  2. Place breadcrumbs, salt and barbecue seasoning in bowl.  Mix well.

  3. Crack eggs into bowl and whisk until yolks and white are mixed together.

  4. Lightly spray a cookie sheet or line with parchment paper.

  5. Dip zucchini slices into eggs, turning over.  Then dip into bread crumb mixture, making sure to coat both sides.

  6. Place zucchini slices on cookie sheet, making sure not to overlap them.

  7. Bake in 400 degree oven for about 40 minutes or until zucchini slices are crisp.  

pixabay peppermint

Chocolate Mint Smoothie


  • 1 bunch mint
  • 3 cups plain yogurt
  • 1/4 cup cacao nibs
  • 1/2 cup raw honey
  • ice
  • 1/2 tsp vanilla


  1. Place all ingredients in blender, making sure to strip leaves from mint stalks.

  2. Blend until smooth.

  3. Strain through fine mesh strainer or nut milk bag to remove any cacao nibs that did not blend.