Zucchini Fries

There's nothing more annoying  when you can't enjoy  the same fries like everyone else in the household can.  However, I like zucchini, and  was pondering how to use  it differently this time. After scooting around the web, I found many zucchini fries to contain  white flour or oils or ingredients I didn't have at home at the time.
But I did have  roasted almond flour at home.. (leftovers from making almond milk that I  dried in the oven and ground to a new meal) as well as other things.

You'll need:
a medium-sized zucchini
2 tbsps onion powder
1 tsp rosemary (I used the dried kind)
1/2 tsp salt
1/8 tsp black pepper
half a cup  roasted ground almond flour
half a cup parmesan cheese
1 egg

This is what you'll need to do:
1. Preheat oven to 425F (225C).
2. Cut the zucchini into  sticks (like fries). If you wish to peel them first that is your choice, I prefer keeping the green skin.
3. Mix together dry ingredients (I used bags for this recipe, one for the dry meal and another for the egg) in one bag, set to the side.
4. Blend egg until smooth, pour into the next bag. 
5. Add in the zucchini sticks into the egg bag and seal it enough in your hand so it won't leak. Toss around the sticks inside so they get a good egg-coating.
6. Remove the  now egg-coated sticks from the egg bag and add them in the dry meal bag. Repeat the same there and toss around in the bag until all  have been coated in  the meal mix.
7. Line a baking pan with parchment paper and lay out your zucchini fries evenly.
8. Bake in the middle of your oven for 15 - 18 mins. Remember that it varies between different ovens.
9. Serve and enjoy!

Creamy Zucchini-Cauliflower Soup

Whenever I  get the  touch of a common cold it always makes me feel  seven times as miserable as it also affects my already crummy immune system and  gives me breathing issues. However,  licorice tea does wonders. It works wonders. It helps ease the breathings and I can once again  take control of the panic that threatens to  jump me into seizures instead.

Anyhows, I wasn't feeling up to solid foods. I haven't been wanting  solids in a few days now. But I wanted something to eat. So,  I checked around the web and  found a recipe for a low calorie creamy zucchini soup. It sounded good.. but I wanted a bit  more nourishment in mine. So, I used that one as a mere base..  here's my version instead:

Creamy Zucchini-Cauliflower Soup 
serves 2 to 3

You'll be needing:
1 tbsp coconut oil
half an onion, peeled and diced
1 tsp garlic powder
half a medium sized zucchini, peeled and  diced
a quarter cut of a medium-sized fresh cauliflower, cut into florets
(if you don't have fresh, frozen will do..  about 1.5 cups)

2.1 cups (5 dl) water + veggie cube (stock cube)
0.5 cup (0.5 dl) coconut cream

Heat up  coconut oil in saucepan, add onion, and zucchini and garlic powder, stir around until glazed. 
Add water and stockcube and cauliflower too.
Bring to boil,  lower heat to medium, let simmer  for 10-15 mins.
Take off heat, add coconut cream and blend together using  foodprocessor or handblender until creamy and smooth.

Enjoy!

Butternut Squash Dish

As of late I've been finding the butternut squash in our local foodmarkets and I've been buying them. First time I prepped my squash i made it into a cheesy topped meatfilled dish, but this time I wanted to do a bit different, mainly because we lacked cheese in the refridgerater. So, I scooted around the web a bit and came across Martha Stewarts Butternut Squash Pudding and said YUM! I'm going to do that, but with a few modifications of course. I haven't used any direct measurements in this recipe, as I prefer to go by eye and tongue. Taste off as you go and you'll get the best recipe ever.

Butternut Squash Pudding

1 butternut squash

salt

First you'll need to be able core out the squash. You wont be able to do this when it's still raw and uncooked. So halve the squash first, doesnt really matter if it's a wonky cut, spoon out the seeds (put those to the side to roast later), sprinkle the fleshy side with salt and lay flat with the meat downwards on a bakingsheet covered pan and cover with foil. Cook on low shelf at 350 F (180 C) for about 50-60 mins.. Let cool before scooping out the yummy goodness.

Spooned out squashmeat

salt

pepper

creamcheese of choice ( I used garlic cheese)

2 - 3 eggs

good blob of butter

Pre-heat now your oven to 400 F (200 C).

Mix all ingredients together and butter up a dish accordingly to the batch amount you have made. Pop the batter into dish and cover with foil. Bake on middle shelf for 40 mins, remove foil and bake for another 20 – 30 mins until the pudding has gotten a rich brown top. Take out, let stand for 30 mins before eating.

Stuffed Peppers

You'll need for two servings..

Two  large bellpeppers of whichever color you want..
Half a peeled and  diced zucchini
One mediumsized peel and diced carrot
Half  an onion, peeled and diced
a few field mushrooms, diced
about 25g bacon bits.. about quarter a pack..  or so..
grated cheese
stock cube

black pepper

1. Fill up a pan with water and stockcube, bring to boil, slop down carrot and zucchini. Simmer for approx 10 minutes. Take off to  side and let drain and steam off.
2. Fry up onion, bacon and mushroom in skillet until  golden brown.  Mix down with carrots and zuchhini, taste off with  seasonings.
3. Cut off  tops of the bellpeppers as close to the top you can. Take out the innards and dispose of.
4. Stuff peppers with the stuffing you just made. Top off with a generous amount of grated cheese.
5. Bake in oven at 225 celcius (between 400-450F) lower shelf for 25-30 minutes.
6. Enjoy!