recipe

Gardens and farms are showering us with fresh summer veggies as we hit the middle of summer! Have local, CSA or farmer’s market vegetables that you don’t know what to do with? Here’s an easy vegetarian recipe to try using July’s harvests. A perfect accompaniment for breakfast or brunch, this summer vegetable frittata is a great way to get in your daily servings of veggies.

Do you have local or CSA vegetables that you don’t know what to do with? Well, this yummy recipe is great for July because all the major ingredients are in their prime. I love squash, zucchini, and tomatoes because they are packed with Vitamin A, Vitamin C, Carotenoids, Lutein, and Beta-Carotene. Which means this dish is PERFECT to help you fend off cancer, heart disease, and the effect of aging (not that I need it just yet). It’s also a great, easy vegetarian meal to share with up to 4 people. Roasted Spaghetti Squash, Tomato & Zucchini Recipe:

Summer is officially here! Beaches, Fourth of July, Barbecues, Swimming, Tacos… Yes, tacos! Something about tacos puts me in a relaxed mood. (Or maybe it’s the margarita that I sip on while I make a batch…) Tacos are a spicy, flavorful meal; plus they’re super easy to make with a few ingredients from your CSA. I prefer shrimp tacos because of the high protein, low fat, and digestibility. It’s also chalked full of GOOD fats, like monounsaturated or omegas also found in avocados, olive oil and walnuts. It’s also great for those who aren’t ready to be totally meat-free yet.

I'm convinced that most banana muffin recipes are born as a result of a bunch of bananas sitting on the counter about to go bad. Well, at least that's the situation I find myself in every time I bake with bananas. So I had my browning bananas and I happened to be craving a good muffin.  BUT I really wanted these muffins to contain some protein. If I don't eat protein with my breakfast I'm typically hangry (angry hungry) shortly after. I also had hopes of keeping these fairly low sugar to avoid that post breakfast sugar crash that occurs with most bakery muffins. Suddenly I was inspired and these banana protein muffins were born. I was a little nervous baking with stevia for the first time, but ended up being pleaseantly surprised. These banana protein muffins are so good with a little bit of earth balance, peanut butter or even jam! (And they passed the husband test too). Click through for the recipe.

Who doesn't love fresh, local veggies in the winter? This carrot, potato & leek soup used the majority of our winter CSA share. Local? Check. Organic? Check. Delicious? Check! I'm sharing this easy dish for our Friday Quickie. Find the recipe & method, after the jump!

Ohhhh baby, holiday season is in full swing. I really love this time of year but it can be hectic as heck. When it comes to meals and snacks I find myself doing two things - 1. Craving sweets in a major way  2. Turning to quick & easy recipes that taste deceptively decadent. This is where my gingerbread smoothie recipe comes in. My gingerbread smoothie was actually born out of a failed attempt at gingerbread protein balls. I followed a recipe but they tasted super overpowering and the texture was off. I had just purchased a jar of molasses and have a husband who goes bananas for gingerbread so I was determined to achieve gingerbread flavor bliss. After playing around with a few combinations I found it. This smoothie takes less than 5 minutes to make and it tastes like the holidays. The protein powder provides extra sustenance so you may just be able to say no to that third or fourth holiday cookie.

The best time of spring and fall in the CSA season are all the fresh kale, cabbage, collards and other leafy greens you receive from your CSA. Yet getting veggies week after week tends to allow some of them to get a little withered after a few days. Rather than forcing yourself to eat all the greens that aren’t yet ‘bad’, make them into a delicious juice! I’ve been perfecting this one over the past few months. Click on through for the Leftover Green CSA Juice Recipe!