Zucchini Noodle Shakshuka {gluten-free}

by Beth @ Tasty Yummies

Zucchini Noodle Shakshuka (gluten-free)

It’s quite possible you have heard of Shakshuka (or Shakshouka) before, but it’s also pretty likely you haven’t. If you haven’t – I am excited to introduce you to one of the yummiest egg dishes you ever will have. I myself hadn’t heard of Shakshuka before late last year sometime. I recall seeing a photo of it in a cookbook then on Pinterest and it was love at first (and second) sight, before I ever even tasted it. I have made it several times since discovering it, always changing things up a little here and there. Bottom line is no matter how I make it, it’s precisely my kind of meal – an egg dish that can literally work for any meal. Breakfast, lunch or dinner.

Zucchini Noodle Shakshuka (gluten-free)

Though the origin of Shakshuka is somewhat uncertain, it is a staple dish in Israeli, Morrocan, Tunisian and Egyptian cuisines, among many, many others. Wikipedia (and several other sources) says it to be of Tunisian origin – which is perfect considering my love of Tunisian olive oil.

Zucchini Noodle Shakshuka (gluten-free)

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Savor the Summer: Gluten-free 4th of July Picnic Recipes plus a Picnic Giveaway from MightyNest

Schools out for summer! OK, well for some of us, it’s been out for like 10+ years, but whatever – it’s still a time to celebrate!!  It’s the best time to focus on enjoying the long days of summer with family and friends. Barefoot temps, trips to the beach and the farmers market, making time for fresh and simple meals and doing as much as possible outdoors… there is just so much that is especially delicious about summer. To me, there is no better word for what it we need to be doing right now – than savoring!! I am excited to have partnered with MightyNest once again, to help you guys Savor the Summer!

savorthesummer
One of my personal favorite ways to Savor the Summer is with PICNICS!! We love packing up some goodies and heading to the beach, to a local park, farmers market or even just our own backyard for a some good old fashioned - dining al fresco! There truly is no better way to enjoy the flavors of the season than with your feet in the grass, your skin being kissed by the hot summer sun enjoying the freshest food the season has to offer.

I am super excited to share with you today a bunch of great naturally-colored red white and blue 4th of July-inspired picnic recipes plus a ton of other summer-worthy recipes plus an amazing giveaway from MightyNest!!

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Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

Instead of calling this one a recipe, I feel like I should call it a “requirement.” You NEED to grill some peaches, as soon as possible. I feel like this should be mandatory for everyone in the summer months.

It all started with this salad and I haven’t been able to stop since. This particular simple and sweet dish that I am sharing today would be the perfect way to end any summer meal, and it would be especially great at pretty much any summer BBQ. It also makes the perfect snack when you are craving something a little sweet.

Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

I serve mine with a dollop of homemade whipped coconut cream. But, if you eat dairy, you could also just serve it with regular whipped cream, your favorite yogurt, ice cream or even, some mascarpone, crème fraîche or burrata.

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Sprouted Lentil Tacos with Arugula and Feta

Sometimes, my love for food makes me feel like a real dork. A bonafide, way too excited, food-nerd weirdo! I geek out over spice blends, flavor combinations, discovering a new way to enjoy a food I have eaten a million times. I have been known to dance around my kitchen after just one bite of some random dish I created on the fly. I am pretty certain I could have a problem. (Maybe you should send help.)

Sprouted Lentil Tacos with Arugula and Feta

This recipe may have just taken my food-nerdiness to a whole new level. I have been sooo insanely excited to share this recipe with you guys that I woke up this morning so excited to hit “publish”.

These tacos came out of a random idea I came up with on a bike ride. No seriously, Mark and I were on a long 15-mile bike ride a week or two ago, and on the way home we were riding into the wind and I was exhausted. I found myself quite agitated and struggling. My legs were tired from having worked out in the morning and I was starving. So instead of just breathing and taking in the sights, I did what most logical, food-obsessed people would do – I started dreaming up what I would make for dinner.

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