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
Ingredients
- 1-2 Zucchini
- 1 cup bread crumbs
- 2 eggs
- 1/4 tsp salt
- 2 tsp Barbecue seasoning
- Olive oil spray
Instructions
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Cut zucchini into 1/4 inch slices.
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Place breadcrumbs, salt and barbecue seasoning in bowl. Mix well.
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Crack eggs into bowl and whisk until yolks and white are mixed together.
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Lightly spray a cookie sheet or line with parchment paper.
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Dip zucchini slices into eggs, turning over. Then dip into bread crumb mixture, making sure to coat both sides.
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Place zucchini slices on cookie sheet, making sure not to overlap them.
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Bake in 400 degree oven for about 40 minutes or until zucchini slices are crisp.
Chocolate Mint Smoothie
Ingredients
- 1 bunch mint
- 3 cups plain yogurt
- 1/4 cup cacao nibs
- 1/2 cup raw honey
- ice
- 1/2 tsp vanilla
Instructions
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Place all ingredients in blender, making sure to strip leaves from mint stalks.
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Blend until smooth.
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Strain through fine mesh strainer or nut milk bag to remove any cacao nibs that did not blend.
