ML Interest Tag: zucchini

When Elves Go Bad: 20 NSFW Elf On A Shelf Ideas Just For Us Parents

by Red Tricycle

We move our Elf on the Shelf when the kids are asleep, making sure he’s in a fun Pinterest- worthy scenario: “Oh look, Mr. Snowflake baked us cookies last night,” or “uh-oh, Mr. Jingles got stuck in the tree. Whoopsies!”

Moving that elf every night for nearly a month is enough to drive every parent insane, which is why we’re taking a quick break from your normal elf shenanigans to bring you the naughty things Santa’s little helper gets himself into. Here are 20 late night Elf on the Shelf ideas (for adults only).

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Photo: Babblingdreamer

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https://www.instagram.com/p/BOA7pZ5gxFv/?taken-by=bearold

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https://www.instagram.com/p/BNqMujZDDYN/

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Photo: Buzzfeed

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https://www.instagram.com/p/BNoR8bSBMAx/

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https://www.instagram.com/p/BNp5Wulj___/

 

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https://www.instagram.com/p/_sfYawNIMV/

 

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https://twitter.com/sunflowgirl1975/status/808835316815532032

 

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https://twitter.com/LindaChilders1/status/808828198846771200

 

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https://twitter.com/PAProNOW/status/672880229170479105

 

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Photo: babyrabies.com

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Photo: Katy and Zucchini

Have you done a ‘naughty’ Elf on the Shelf? Share it with us in the comments below!

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Quick & Easy Pasta Salad

by Veggies Don't Bite

A quick and easy veggie pasta salad that is perfect for a BBQ side dish or a light and refreshing main meal. Gluten free, but tastes great even the next day!

Serves: 4

Ingredients:
1 package your favorite pasta (we use the TruRoots Gluten Free pasta)
1 cup broccoli
½ red bell pepper
½ green bell pepper
½ red onion
½ yellow squash
½ zucchini
a drizzle of your favorite olive oil, I used both basil infused and lemon pepper infused olive oil by Round Pond (optional, omit if you are avoiding oil)-see note
2 tablespoons balsamic vinegar
lemon pepper and Himalayan pink salt to taste

A note from the chef: If you want the infused olive oil taste but don’t have the infused olive oil you can combine regular olive oil and a squeeze of lemon and/or chop some basil up and add it to the salad. Any pasta will work but beware of many gluten free pastas because they aren’t as good if not served fresh.

Method:
1. Cook pasta according to package directions. Meanwhile, wash and chop veggies.

2. Add chopped veggies to a large bowl. Once the pasta is done, drain with a pasta strainer and put it in the bowl on top of the chopped veggies. If you leave it as is for 10-15 minutes, the warm pasta will wilt the veggies just enough so that they are still raw but slightly tender.

3. After about 10-15 minutes, add oil, balsamic vinegar, lemon pepper and salt and mix well. Taste and add more if needed.

Are you planning to make this gluten-free veggie pasta salad today?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

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Zucchini Chocolate Chip Breakfast Cookies

By Angela Strand

Photo: Myself

Breakfast cookies are the number one thing we bake together around here. They’re usually a one bowl recipe, they’re inexpensive to make, usually fairly healthy and super versatile, which makes them great for those times when I don’t want to grocery shop.

If you can keep some old fashioned oats, coconut oil, honey, salt and cinnamon on hand—-you’re well on your way. Often we add in smashed bananas, peanut butter, apple sauce, dried fruit, nuts and chocolate chips.

This “Zucchini Chocolate Chip” variety is a new favorite. My kids aren’t huge zucchini lovers so when I discovered that they’d gobble these, my day was made. I hope you try them out and that your people love them, too! In a bowl combine grated zucchini, a dash of salt and a generous sprinkle of cinnamon.  Pour the honey over the top and give it all a little stir. Add in old fashioned oats and some whole wheat flour. (In our other breakfast cookie recipes, we don’t use flour but I think this one needs it to hold everything together.)Melt the coconut oil and then pour it in. If you’re like me, you’ll wipe your hand around the bowl afterwards and use that to grease the cookie sheet. Stir! Lastly, add in the chocolate chips and gently stir one more time before scooping the cookies out onto a prepared cookie sheet. Bake in a preheated oven for 12-15 minutes, or until they start to brown around the edges.

Zucchini Chocolate Chip Breakfast Cookies

1 1/2 cups grated zucchini
dash of salt
1 tsp cinnamon
1/2 cup honey
1/3 cup coconut oil, melted
2 cups old fashioned oats
1/2 cup whole wheat flour
1/2 cup chocolate chips

Grate the zucchini and put it in a bowl. Sprinkle in a dash of salt and add in the cinnamon. Measure in the honey. Melt the coconut oil and then pour it in, stirring everything together well. Add in the oats and flour. Stir well. Lastly, gently stir in the chocolate chips. Scoop onto a greased baking sheet. Bake in a preheated 350* oven for 12-15 minutes, or until cookies are set and starting to lightly brown around the edges.

Note: Feel free to add in raisins, peanut butter, nuts or dried fruit!

Angela is a wife, mama to three little ones and a lifelong Washington State resident. Besides staying home with her kids, she loves coordinating MOPS, hiking with her girlfriends, gardening, writing, reading and taking photos. You can find her on her website, NW Healthy Mama, on Instagram or on Facebook.

Angela is a wife, mama to three little ones and a lifelong Washington State resident. Besides staying home with her kids, she loved working on NW Healthy Mama, coordinating MOPS, hiking with her girlfriends, gardening, writing, reading and taking photos.

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Why We Love Milk and Eggs (& 5 Easy Recipe Picks!)

by Erin Lem
Partner Content

You’ve probably heard tales of the milkman dropping fresh milkoff at your step. Think that’s a thing of the past? Not anymore. Milk and Eggs does just that with its grocery delivery service. The online shop brims with organic and all-natural options from local farmers and aggregators. Membership and delivery are both free and you can choose weekly or bi-weekly dropoffs.

In honor of this convenient service we are totally digging, below are five recipes that are healthy, delicious and easy-to-make. Click on each one to get inspired and then head over to Milk and Eggs to get shopping.

Bonus: Enter discount code RED616 at checkout and you’ll get $20 off your order (offer expires 7-31-2016).

1. Quick Ginger Chicken Wings

2. Brie Apple Cinnamon Quesadillas

3. Kiddie Cobb Salad

4. Balsamic Skirt Steak Tacos

5. Gluten-Free Dark Chocolate Zucchini Cupcakes

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Quick Fix: The New Local Meal Delivery Service for Busy D.C. Parents

by rtbesapinchotti

A mom stands in her kitchen refilling milk cups, picking up chicken nuggets off the floor and sneaking bites of mac and cheese from the pot on the stove. Sound familiar? It’s hard for parents to eat well when you’re always worried about making something your kids will actually consume. Enter… Galley Foods. It’s a new way to eat healthy, delicious meals without the hassle of cooking them or dragging your family to a restaurant. And, it’s only in D.C.!

What you get
With Galley, you can order one of three options from their website or app and have it delivered to your door—all for $14 or less. That includes tax, tip and delivery! Roasted Red Pepper Salmon, Cuban Shredded Beef and Herbed Goat Cheese Chicken are a few examples of dinner selections. And there are plenty of vegetarian items, too—like Mexican-style Stuffed Zucchini and Spinach Lasagna Bianca.

Heat and eat
All of the meals are created fresh daily by a chef and are between 600-800 calories. Lunch comes ready-to-eat and dinner just needs to be heated, either in your microwave or oven. The food even comes with plating instructions to make your meal even more fabulous. This service isn’t ideal for your typical picky-pants kid, but if your little one has a more adventurous palate there’s no reason you can’t order for the whole family.

Things to know
Galley currently only delivers in the District but they are planning to expand. Lunch is only served in Downtown, Foggy Bottom, Dupont. You used to have to place your dinner order before 5 pm, and select a half-hour delivery window—but they’ve just added an on-demand feature that allows you to order anytime between 5-8:30 pm.

Online: galleyfoods.com

Have you tried Galley yet? What did you think?

—Besa Pinchotti

Photos: Galley On Demand

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Enchilada Noodles

by Veggies Don't Bite

If you’re craving Mexican food but want something a bit off the beaten path, check out this recipe from the food blog, Veggies Don’t Bite. Gluten-free, oil-free and vegan, your kids will be wowed by the “noodles” (hint: they’re actually thinly sliced zucchinis. Check out the recipe below and then tell us what you think!

Ingredients:
2- 15 oz cans black beans
½ cup walnuts
1- 4 oz can green chiles
2-4 tablespoons water, just enough to get the beans blended
Himalayan pink salt to taste
2 cups spinach
2 medium sized zucchinis
12 corn tortillas
2 cups Easy Red Enchilada Sauce
3 green onions

Method:
1. Preheat oven to 350.

2. Rinse Beans and put them with the walnuts, green chiles, water and salt into a blender and puree. Place in large bowl.

3. Wash spinach and zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. Make sure you stop and break the string of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add both the spinach and zucchini noodles to the large bowl. Slice green onions and set aside.

4. Slice the tortillas into ½ inch strips. Add to the bowl.

5. Add the enchilada sauce to the bowl and mix everything until combined well.

6. Add mixture to a 9 x 13 pan. Sprinkle with sliced green onions. Bake at 350 for 25-30 minutes or until bubbling.

7. Serve with Garlicky Lemon Crema, Guacamole and Mexican Cabbage Slaw.

Notes from the cook:
You can omit the walnuts to make this nut free. They are there for a little more depth and creaminess to the dish. You can also substitute it with cooked cauliflower or potatoes for added creaminess. I have tried both and the flavor is great. You can also use a store bought enchilada sauce instead of using my homemade version. Be mindful of how runny your sauce is though. If it’s too thin then it may make this dish more runny overall.

Tips to prep ahead: Puree bean part of the dish. Make enchilada sauce. Make sides.

What other vegan dishes have you made? Tell us what you think of the recipe in the Comments below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

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Crunchy Quinoa Stuffed Zucchini

by Christal Y.

Say hello to the healthy alternative to baked potatoes. This quinoa stuffed zucchini from the cookbook Secrets of Healthy Cooking by Barbara Seelig-Brown is everything you want in terms of texture (there’s crunch!), flavor (sweet onions and salty pancetta) and doing your body good. Your little ones will love how easy these are to eat as well – just pick ’em up and chomp on down! Get the full recipe below.

Serves: 6
Serving Size: 1/2 zucchini

Method:
1/2 cup uncooked quinoa, rinsed
3 zucchini, each weighing about 1/2 pound
1 teaspoon extra virgin olive oil
2 ounces chopped pancetta
3/4 cup chopped onion (about 1 medium)
1 large clove garlic, minced
3/4 cup halved cherry or grape tomatoes, quartered if large

Ingredients:
1. Preheat oven to 425°F convection or 450°F traditional oven.

2. Place quinoa in medium saucepan with 1 cup water. Bring to a boil, reduce heat to low, cover, and cook 15–20 minutes until tender.

3. Cut zucchini in half lengthwise. Using a paring knife, cut a V shape into each half and remove the center, creating a channel for the stuffing. Chop the zucchini that has been removed and save it for use in the stuffing.

4. In the meantime, place the olive oil in a large sauté pan. Add pancetta, onion, garlic, and chopped zucchini. Sauté until pancetta is
browned. Remove pan from heat and add tomatoes. Add cooked quinoa and mix well.

5. Stuff each zucchini half with 1/2 cup quinoa mixture and place on parchment-lined baking sheet.

6. Bake 20–25 minutes until zucchini are fork tender. Stuffing will be nicely browned.

Chef’s Secret: The quinoa mixture is also great when used as a side dish.

Zucchini are a great low-carb replacement! Make fries, pancakes, bread… what’s your favorite zucchini dish?

Copyright © 2015 by the American Diabetes Association. From Secrets of Healthy Cooking. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.

Master the  kitchen basics of healthy cooking with author and TV host Barbara Seelig-Brown’s new guide “Secrets to Healthy Cooking.” This cookbook simplifies the art of healthy cooking, especially for diabetics, with informational breakdowns of how much fat, sugar, carbs, protein and other nutritional facts at the end of each recipe. There’s even tips on how to pick the best vegetables, stick to your budget and more. “Secrets to Healthy Cooking” is available at ShopDiabetes.org; $17.95.

 

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Final Call: 8 Ways to End the Summer on a High Note

by rtstephaniekanowitz

It’s time to start shopping for backpacks and choosing first-day-of-school outfits. Local pools are starting to close, and you’re probably starting to search for the best area pumpkin patches. But before you break out the sweaters and boots, there are still plenty of great ways to see the summer out. Here are some of the best end-of-the-season shindigs in the region.

Photo: Maryland Renaissance Festival via Facebook

Maryland Renaissance Festival
Experience 16th-century England in living color at this annual event that seeps into fall. The story line this year takes you back to 1525, when King Henry VIII and Queen Katherine of Aragon visit as part of their summer travels. Expect to see archery demonstrations, acrobatics, comedians, magicians and staged duels. Kids can enjoy children’s activities, free pony rides and a maze. Food and shopping are available, too.

When: Aug. 29-Oct.25
Cost: $8/kids ages 7-15; $19/adults (before Sept. 13, $10 and $24, respectively, after that)
Online: rennfest.com

Library of Congress National Book Festival
The 15th annual event features pavilions for children and teens and the Pavilion of the States honoring America, D.C., and U.S. territories. Kids receive a brochure upon arrival, which suggests 52 books for kids to find at the various tents and booths–they get a stamp or sticker when they do. Other activities include arts and crafts and story times with authors.

When: Sept. 5, 10 am
Cost: Free
Online: loc.gov

Photo: The Great Zucchini 

The Great Zucchini
Say goodbye to the magic of summer with, well, magic. The Great Zucchini, whose simple tricks and silly antics delight kids ages 2 to 6 is the final act of Fairfax County’s Arts in the Park summer series at Mason District Park Amphitheater.

When: Aug. 22, 10 am-11 am
Cost: Free
Online: fairfaxcounty.gov

Star-Spangled Nights Fireworks at Busch Gardens Williamsburg
After a day of riding gravity-defying roller coasters or less scary, “KIDsiderate” options such as the Sesame Street Forest of Fun, including a water playground, visitors can enjoy patriotic pyrotechnics from land or sea–well, waterway, at least, aboard the Rhine River Fireworks Cruise.

Date: Fireworks are Friday, Saturday and Sunday through Sept.6
Cost: $65/kids ages 3-9, $75/person ages 10 and up
Online: seaworldparks.com

Photo: Noah Kalina via National Building Museum

The BEACH at the National Building Museum
This architectural simulation of a beach is all the fun with none of the mess–or drive time from this D.C. area. The “water” is made from 1 million recyclable plastic balls, making the ocean into a giant ball pit, complete with shallow and deep ends. Get summertime snacks like s’more pops from Union Kitchen, a food incubator, on the “shore.” No bathing suits required.

When: Through Sept. 7, 10 am-5 pm, Monday-Saturday; 11 am-5 pm, Sunday
Cost: $13/kids 3 through 17; $16/adults
Online: nbm.org

Disney in Concert at Wolf Trap
Let it go, let it go, don’t hold summer back anymore. OK, maybe those aren’t quite the lyrics, but you can make up your own as the Wolf Trap Orchestra plays instrumental versions of your–er, your kids’–fave Disney earworms. Synchronized videos from “Frozen,” “Aladdin,” “The Lion King” and more play on huge screens during the performance.

When: Aug. 21, 8 pm
Cost: $25-60
Online: wolftrap.org

Photo: Washington Nationals via Facebook

Washington Nationals Baseball Game
Take ’em out to the ballgame… See the Nationals play the Phillies at the last home game of the major league season. Hang out afterward to let kids 4 to 12 run the bases. Bonus: First time to Nationals Park? Stop by Guest Services for a First Game Certificate signed by the team’s general manager.

When: Sept. 27, 1:35 pm
Cost: Starting at $15; $15 or $32 for Harris Teeter Family Fun Packs, which include a hot dog, chips and drink
Online: washington.nationals.mlb.com

“I’ve Been Readin’ on the Railroad”
Prevent brain drain with trains! Kids who read 10 railroad-related books as part of the Summer Reading Program at the B&O Railroad Museum and the Ellicott City Station will get a free book and a chance to win an engineer’s outfit. To do it, pick up a journal at either location and bring it back completed.

Date: Aug. 24, 10 am-4 pm, Monday-Saturday; 11 am-4 pm, Sunday
Cost: Free
Online: borail.org

How do you plan on ending the summer with a bang? Tell us in the comments section. 

—Stephanie Kanowitz

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The Ultimate Creamy Winter Squash Soup

by Veggies Don't Bite

Relax into fall with this creamy delicious winter squash soup courtesy of Veggies Don’t Bite. Layers upon layers of flavor warm you from the inside out. Comfort food extraordinaire!

Ingredients:
1 ½ cups delicata squash
2 cups Tahitian Squash
2 cups butternut squash
4 cloves garlic
1 zucchini
1 cup sweet onion
6 sage sprigs
6 thyme sprigs
coconut oil for brushing squash for roasting (optional)
Himalayan pink salt to taste
½ cup cilantro (loosely packed)
1 tablespoon smoked paprika
½ cup walnuts (soaked overnight if not using a high speed blender)
½ cup raw cashews (soaked overnight if not using a high speed blender)
4 cups veggie broth
pumpkin seeds for garnish (optional)

Method:
1. Preheat oven to 400. Wash and prepare squash. I scooped out seeds, peeled and cut into large pieces before roasting, but you can also roast whole and prep after. If you are using delicata squash, the skin can be eaten. The Tahitian and butternut needs to be peeled. Using a vegetable peeler works great. Make sure to cut in even sized pieces for even cooking. Peel the garlic. Place squash and garlic on a parchment lined cookie sheet.

2. If using coconut oil, brush each squash lightly. Place thyme and sage sprigs over squash making sure to spread out evenly. Lightly sprinkle with salt. Bake for 20 minutes.

3. Meanwhile, wash and cut zucchini and onion. Once 20 minutes is done, place zucchini and onion on the cookie sheet with the squash and garlic. Bake another 25 minutes. If your pieces aren’t uniform then take out any pieces that are soft when tested with a fork and continue to bake until all pieces are soft.

4. Once done and cooled a bit, place everything except sage and thyme in a blender (high speed works best) along with the rest of the ingredients. Then remove the thyme and sage leaves from the stems and add them to the blender. Blend on “soup” setting or on high speed until smooth. If using the “soup” setting, when it is done, the soup will be hot and ready to eat. If not, then you may need to warm on the stove depending on how much you let the veggies cool after roasting.

5. Garnish with pumpkin seeds if desired. Pairs well with my Smoky Tempeh, Apple and Arugula Sandwich!

What’s your favorite winter soup?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

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Gluten-Free Linguine With Seasonal Vegetables

by Veggies Don't Bite

Summer in a bowl, this fresh and simple pasta dish brings together all your favorite summer vegetables. Easy, flavorful and full of color!

Ingredients:
2 ears of corn (about 2 cups)
3 cups shredded fresh kale
2 leeks, sliced (white part only)
1 zucchini, cut in half and sliced
12 ounces cherry tomatoes, sliced in half (Sophia used a mixed heirloom kind)
2 sprigs rosemary
1 tablespoon chopped garlic
½ cup white cooking wine (make sure it is vegan to make this dish fully vegan)
olive oil, or veggie broth if avoiding oil (Sophia used the garlic infused olive oil from Round Pond)
Himalayan pink salt and ground black pepper to taste
1 package gluten free linguine (or other pasta)

A note from the chef: If you prefer not to use the white wine, you can sub veggie broth, it may lead to a slightly different taste but still works well. You can sub another green for the kale, such as chard or spinach. To make this quick and easy, use frozen corn instead of the fresh. That way you do not need to roast it.

Method:
1. Wash all veggies. Preheat the oven to 350. Roast the ears of corn for 10-15 minutes with a drizzle of olive oil or veggie broth and a dash of salt on a baking sheet covered with parchment. When done slice kernels off.

2. Shred kale and slice leeks, zucchini and cherry tomatoes. In a pan over medium heat sauté garlic and leeks for 3-4 minutes or until leeks soften a bit. Add kale and zucchini until zucchini is barely soft. Add corn, olive oil (or veggie broth), salt, pepper and white wine (or veggie broth) and toss. Place rosemary in the mixture, top with tomatoes and allow to sit over low heat in order for the rosemary to infuse the dish and the tomatoes to wilt a bit. Remove from heat as soon as tomatoes begin to soften and set aside. Remove rosemary from the pan.

3. Cook pasta according to package directions. As soon as pasta is done cooking, drain in pasta strainer and rinse with warm water to remove starch. Transfer to a bowl and add mixture. Toss well. You can drizzle with more olive oil if you prefer.

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

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