Anyone else feel like October is flying by or is that just me? I still don’t have any of my fall decor out yet and I meant to do it a month ago. How is it already October 14th?! Sheesh! Ok, onto the good stuff! Chimichurri!
Chimichurri is quite possibly one of my favorite foods ever. It has so much flavor and is so versatile! You can use it in a variety of ways and other recipes.
For instance, you can mix with mayonnaise and use it to make chicken salad, tuna salad or just a spread for a sandwich! (Trust me, it’s delicious like that!)
Heap it on a salad and drizzle a little more olive oil on there to use it as a salad dressing.
Cover your eggs with it.
Spoon it on steak or chicken.
Put a spoonful in some Chicken Noodle Soup.
Mix some into mashed potatoes or mashed cauliflower! Or plop onto some roast potatoes.
Marinate chicken/pork/beef with it, then grill.
Drizzle some on your tacos or nachos.
Mix it with some veggies like asparagus, zucchini, eggplant, or brussels sprouts and roast in the oven.
The possibilities are endless with this sauce. I especially love that it’s not only quick and easy to make, it’s cheap too! AND doesn’t require any hard to find ingredients. Quick tip: if you’re not a huge garlic lover, reduce the number of cloves by half. Or don’t eat if you’re going out on a first date (dragon breath beware!).
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 red onion, chopped
- 5 cloves garlic
- 1 Tb dried oregano or 3 Tb fresh oregano
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tb lemon juice
- 2 Tb red wine vinegar
- 1/2 cup olive oil
- In the bowl of a food processor, add all the ingredients except the olive oil.
- Pulse the ingredients just until it starts to come together. Do not over-process, you don’t want a smoothie!
- Stream in the olive oil with it running on low.
- Store in a glass container in the fridge for up to two weeks. Can be frozen in silicone ice cube trays and used for cooking purposes later.
Last week I posted on Instagram a pic of the mounds of zucchini, yellow squash and cucumbers from my garden. I joked how my husband is sick of me making zucchini for dinner after dinner (side note: this bread is loaded with zucchini and he devoured it last night, asking for more because he enjoyed it so much!). In the post I asked for ideas on how to use up all this abundance and got some incredible ideas! Below are some of the ideas people wrote.
Here are a few other ways I’ve been cooking them up/preserving them:
- Zucchini chips in my dehydrator: slice with a medium blade on a mandolin, spritz with lemon juice, spray lightly olive oil, and sprinkle with seasoning of choice (I used Everything Bagel Blend). Dehydrate for about 5 hours at 135°.
- Chorizo and zucchini frittata! This was incredible! I made it for dinner one night and ate the rest for breakfast the next few days.
- Zucchini lasagna! Mine was sans dairy but the family had one loaded with grass-fed cheese.
- Frozen for smoothies! Yes, smoothies! The flavor is so mild you can’t taste it but your smoothie gets a major boost of nutrition without the sugar crash from loads of fruit. Simply cut into slices, steam, freeze, and stick in a blender when ready to use.
- Dehydrated for soups, stews, chilis come wintertime when prices for them are though the roof! I cut into bite size pieces, blanched with citric acid and dehydrated until dried to a crisp. Stuck in a baggie and in the freezer until I need them!
- Zoodle pasta (spiralized zucchini), sautéed, roasted, and stuffed with meat and cheese.
If you noticed one of my amazing followers suggested chocolate zucchini bread! I had recently made a loaf of cinnamon zucchini bread so I thought hmm thats a great idea to change it up! Thus was born this recipe. I have to rat myself out that the pic I am using isn’t my photo! I sent the recipe to my bff and she sent me the pics after she made it. There was no possible way I could make it look more beautiful than she did! So, I am totally stealing her pic and using it. Because I’m a good friend like that!
Gluten Free Chocolate Zucchini Bread
Chocolatey, rich, perfectly moist, not too dense, with a touch of sweetness…this chocolate zucchini bread is also gluten, dairy, soy and refined sugar free! Whips up quickly and can be frozen for later devouring.
- 6 large eggs
- 4 cups shredded zucchini (do NOT drain the water out)
- 1 cup coconut sugar
- 1/4 cup avocado oil or other mild tasting oil
- 3 cups gluten free flour blend (I used Namaste flour blend from Costco. I would assume that Cassava flour would sub well! As well as all purpose regular flour if you don’t have to be gluten free)
- 1 cup cocoa powder
- 1/4 cup coconut flour (different brands have different absorption rates mine tends to be less absorptive so you may only need 3TB if yours is very absorptive)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup cacao nibs (I like the crunch and nutritional benefits but feel free to use any type of chocolate chips)
- Preheat oven to 350°. Line two loaf pans with parchment paper so the paper drapes over the sides for ease of removing from the pans and cleanup! You could also use one loaf pan and make a giant loaf but it will take much longer to bake and doesn’t bake as evenly.
- In a large mixing bowl, whisk together both flours, cocoa powder, baking powder, baking soda, sea salt, and cacao nibs. Set aside.
- Shred the zucchini using the large holes on a grater.
- In a medium mixing bowl, whisk together eggs, coconut sugar, zucchini, and avocado oil.
- Pour the wet ingredients into the dry. Stir with a spatula until thoroughly combined. The batter will seem very thick! Fear not, the water from the zucchini will release as it cooks and create a bread that has just the right amount of moisture and density.
- Bake the large loaf for 1 and a half hours or until toothpick inserted in the center comes out clean. Bake two regular loaves for 1 hour or until toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for ten minutes then lift the bread out and cool completely.
I am so honored and humbled that the beautiful, Jacklyn from Flare Up Hope asked to interview me for her Hope Warriors section of her site. Here’s the link to the post to read it!
She asked really great questions! EX: What do you remember most about the day you were diagnosed? Looking back, if you could tell yourself one thing about the diagnosis you were about to receive, what would it be? What has been the best thing that has happened so far that would not have happened if you did not have your chronic illness? You’re in the waiting room about to leave after a follow up visit with your doctor. Someone else is in the waiting room and they were just diagnosed with a chronic disease. They catch your eye and then ask you “How do I get through this?” What do you say? As well as a list of rapid fire questions!
I hope you enjoy reading it!
Hope Warrior- Nicole
I-am-on-a-roll! Ok, maybe not totally…but two posts in a month, yay me! I don’t know about you, but summer flew by way too fast! My kids start school in less than two weeks. I’m still on summer vacation mode and trying to squeeze out every last bit of summer I can with my family. In the last 6 days we have been to a dairy farm and the zoo! I made it a goal of mine to do at least one “field trip” a week with them this summer; as well as attend Mass at least once a week on a weekday. I think for the most part we succeeded!
A few days ago I dove into a lifelong goal of mine to read the whole Bible in less than a year. Pinterest didn’t fail me with a quick search for a Catholic one year Bible challenge. I’m three days in and about 4 days ahead. While I’d love to be an overachiever and get it read in 6 months, I know life happens so I’m giving myself grace. Anyone up for joining me in this challenge? If so, comment below and we can support each other!
Gardening updates…Our garden is still thriving! After figuring out the proper way to cut basil and keep it from going to seed, my basil plant has just exploded and I couldn’t be happier about that! I have been making pesto like crazy and freezing it in silicone ice cube trays. Zucchini chips keep my dehydrator running all the time but oddly every time I go to eat some 4 other little hands have already inhaled them all. I’ll take that as a mom win. My tomatoes are still green, but getting huge! Our watermelons are getting bigger by the minute and we will have enough to feed a small army! The acorn squash are nearly the size of my head but not quite ready for picking (still not golden inside (we checked a few)). I have so many cucumbers that I started making cucumber and fresh mint infused water, with my berkey water, in a glass pitcher. So good!
Lastly for this week…I started reading the book Woman Code. My hormones have always been a battle for me. After I had my second daughter I was diagnosed with endometriosis. Though I’m positive I had it many years before that. Three years ago I was diagnosed with Hashimotos Thyroiditis and recently through self research I’m pretty sure I have PCOS (polycystic ovary syndrome). So you can say it’s been a battle. I’ll be making an appointment with my doc very soon to further discuss all of it. Back to the book Woman Code, it’s been highly recommended by many people for anyone suffering with hormonal imbalances or a desire to keep your hormones healthy! Something I didn’t realize until the last few months was that PMS is in fact NOT normal despite common knowledge that it is. Women shouldn’t have to suffer these symptoms just because people say it’s normal. IT’S NOT.
Expect to hear more from me as I dig into more research these next few months on the hormone topics! I started charting my basal body temperature for more info my body can give me for free (minus the $10 BBT thermometer)! Also, if you suffer from PCOS and haven’t checked out Janny Organically then you’re missing out! Get over there and read this article she wrote that is so in depth and helpful! I plan on printing off a bunch of it to bring to my doc appt.
Until next time…may God’s blessings rain down upon you like springtime showers.