Another autumn season, another fall harvest with an abundance of zucchini, tomatoes, and cucumbers form the garden. Last year, I utilized the large zucchini I had from harvest and shared Zoodle Shrimp Scampi which is still one of my favorites! Go check it out –> ๐Ÿ˜€

This fall, I came up with something a little different with the neutral vegetable. Here’s how you make zucchini chips!


  • 1 LARGE zucchini
  • 2 eggs
  • approximately 1/2 c. panko bread crumbs
  • low/no-sodium seasonings of choice (garlic powder, pepper, chili powder, paprika, italian seasonings)


  1. cut zucchini in rounds and slice rounds in half if zucchini is very large
  2. Make a dredging station. What’s a dredging station?
  • take two flat dishes or bowls.
  • in the first, beat both eggs.
  • in the second, add the breadcrumbs and seasonings of choice (I used italian herbs, and black pepper). Lightly stir together with a fork.

3. with your left hand, take a zucchini slice and thoroughly coat in egg wash station

4. Place egg-coated zucchini slice in breadcrumbs mixture (with your left hand)!!!!
5. With your right hand, coat the zucchini in breadcrumb mixture!

6. Place on baking sheet as you would with cookies ๐Ÿ˜‰

7. Repeat until all the vegetable slices have been covered and placed on sheet.

8. Bake at 450 for 25-30 minutes, flipping about halfway through. You’ll know they’re done when they start to turn brown.

9. Toss in a sprinkle of salt, parmesan cheese, or nutritional yeast!

10. Serve with marinara sauce, on a sandwich, or as a side!




Happy Taco Tuesday, fellow foodies!

I find that I am being asked for my most simple, most random recipes more than ever. Honestly, those are my favorite recipes to make and recreate. The best things come when you’re least expecting them, right?

And WHO DOESN’T LOVE TACOS. This recipe makes them enjoyable for everyone.


  • 1 bell pepper
  • 1/4-1/2 c. cooked quinoa
  • handful of crushed Lundberg Farms rice chips (sea salt flavor) – they’re usually 2/$4.00 at Natural Grocers, friends!
  • 1/4 c. of each black beans / corn (frozen is fine for convienence)
  • sprinkle of cheddar/co-jack cheese


  1. cut bell pepper into strips
  2. heat about 1 tsp ghee or olive oil in a skillet on medium
  3. sautรฉe with about 2 tsp cumin and pinch of salt until cooked
  4. crush rice chips in bottom of bowl
  5. add scoop of quinoa, beans, corn, peppers (as many/as little as you like) and sprinkle of cheese
  6. mix together if ya want!
  7. top with avocado, cilantro, and salsa of choice!
  8. take a photo because it will look really good AND THEN savor the heck out of it.


How are you celebrating Taco Tuesday? Tag me in your pictures!

happy eats, always!



Hi friends!ย How many of you grew up hating your peas? I was one of those kids. However, we learn in nutrition that the more a person is exposed to a food, the more likely they are to grow to enjoy it – especially in adulthood.

Sugar snap peas are now one of my favorite vegetables – especially when they’re prepared this way. ๐Ÿ˜€ Plus, did you know that 1 cup has about 40 calories (that’s a lot of peas), and they’re loaded with vitamins, minerals and also provide you with protein & fiber?

So next time you’re craving a crunchy, satiating snack, instead of reaching for the chips, give this a go!

*Recipe is vegan, gluten free, dairy free.*


  1. 1 cup sugar snap peas, raw ๐Ÿ˜€


D I R E C T I O N S:

  1. Heat about 1 tbsp olive oil in a large, non-stick pan on medium heat.
  2. Once the pan is warm, add whole, raw peas.
  3. Add about a teaspoon of each: black pepper, garlic powder, dried ground herbs (of choice), and salt.
  4. Toss the peas in the pan making sure they’re coated in seasoning and oil alike.
  5. Add about 1 tsp red pepper flakes – or more if you like it hot!
  6. Continue to cook peas -stirring occasionally- until the skin appears wrinkled (about 7 minutes).
  7. Remove from heat and serve!


Be careful, you may want to eat the entire serving (and in this case, that is ok). ๐Ÿ™‚

Thanks for reading and I hope you try it!




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more, please!ย 



This is a food trend that I hope never dies out. Whether decide to make it a meal or an afternoon snack, this is my procedure –ย I have it down to a science ๐Ÿ˜‰

You’ll need:

  • 1 egg or 2 egg whites
  • 1/2 an avocado
  • 2 slices bread of choice
  • salt & pepper & Italian seasoning



  1. Place toast in toaster, but do not toast yet!
  2. Heat skillet on medium high heat with olive oil
  3. Add eggs and salt & pepper
  4. Cut avocado in half and remove pit
  5. Mash avocado in pit with a fork (save yourself another dish to wash)
  6. NOW toast your bread!
  7. Add salt & pepper, and Italian seasoning and continue to mash until well combined
  8. Flip egg(s) to continue cooking (or cover if you want it over easy)
  9. Spread avocado onto toast
  10. Cut egg/egg whites in half when done
  11. Top avocado toast with cooked egg
  12. Top with shredded parmesan cheese, red pepper flakes, and fresh cilantro if you so desire!


Try it and share!



PS, is anyoneย else as excited as I am about the fact there is now an avocado emoji?! ๐Ÿฅ‘




As the summer comes to an end, produce is starting to flourish! I have an abundance of zucchini and summer squash and cannot wait to use it. Grow your own, or support your local farmers! There is something about knowing where your food comes from that makes enjoying it even better.


Today, I am sharing a recipe with you that will put the harvest to good use!


The secret to making veggie noodles is investing in a vegetable spiralizer. I got mine from Amazon for about $30. It is easy to use and will change your life for the better. ๐Ÿ™‚

The link is listed below!


I N G R E D I E N T S 

  • 3 spirialized zucchini (or summer squash)
  • 2 tbsp olive oil
  • about 1 c. baby shrimp (pre-cooked)
  • salt and pepper, dried herb seasoning (Mrs. Dash)
  • fresh basil for garnish
someone loves the cores from the spirializer.


  • Heat olive oil on medium heat.
  • Once the oil is warm, place all the noodles into the pan.
  • Season with salt and pepper, and other seasonings of choice. Add red pepper flakes for a little heat (optional).
  • Toss with tongs for 3-5 minutes or until the noodles resemble al dente texture of wheat noodles.
  • Drain the excess liquid off the noodles
  • Toss the shrimp and basil in with the noodles!
  • Drizzle with a little more olive oil for serving, and garnish with remaining basil.


  • I used summer squash in the recipe, but but zucchini and summer squash are neutral vegetables that don’t have a lot of flavor. They can be interchanged as desired.
  • This dish allows a lot of variety! Add peppers, tomatoes, broccoli, or spinach to incorporate more vegetables into the meal!
  • To make it a complete meal, serve over a bed of brown rice of quinoa.
  • Any vegetable can be spiralized. I have used sweet potatoes, cabbage, and carrots as well.

Happy harvest!



* gluten free, vegetarian *

Classic. Gluten free. Lightened up.

in this case, that means no butter, cream, or even milk added.

don’t doubt me just yet. ๐Ÿ™‚


  • 1 box gluten free pasta of choice
  • 2 c. low sodium chicken stock
  • 2 tbsp cornstarch
  • 1-1 1/2 c. shredded cheese(s) of choice
  • 3-4 fresh basil leaves, roughly chopped
  • 1 tsp minced garlic
    • {yes, that’s s e r i o u s l y  all there is to it}


  • Prepare pasta al dente according to the box. Drain the noodles and set aside.
  • Return the pot back to the warm burner and add the chicken stock. Add a generous pinch of pepper and bring to a boil. Then add garlic.
  • Once the stock is boiling, add the cornstarch and stir continuously until it reaches desired thickness. (It will produce larger bubbles as it thickens).
  • Add the cheese and continue to stir (a whisk works best) until all the cheese is melted. At this point, it should be a creamy cheese sauce.
  • Return the noodles back to the pot and stir stir everything together. Lastly, add the basil!
  • Serve immediately BUT, also makes for great leftovers!

And there you have it!



  • shredded chicken or crab meat would be an excellent source of additional protein in this dish.
  • cornstarch is an ingredient everyone should have in their kitchen. It serves to help thicken liquids without adding heaviness or extra calories.
  • I did not choose to salt anything in this dish because cheese is naturally salty. No need for excess!
  • To add more color and nutrients, add cooked green peans, peas, or broccoli!
  • I used pasta made of a rice & corn blend. The cheese I used was cheddar, parmesan, and mozzarella. But seriously, use whatever is your favorite! Asiago sounds pretty good too. ๐Ÿ™‚

Try it! You will be happy you did!