zucchini

Zucchini “Ravioli”

We used to love “splurging” every now and again and eating that frozen meat-filled ravioli with spaghetti sauce and loads of cheese on top, baked in the oven.  There is not much about that now that fits in to our diet, other than the spaghetti sauce.  It seems hardest to re-create your favorite Italian dishes since they almost always involve pasta and lots of cheese, so when I saw a recipe with “Paleo” and “Ravioli” in the same line it immediately had my interest.  Like the “lasagna” that I’ve posted in the past, the ravioli is made with zucchini.

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Chocolate Zucchini Bread

You can’t post something on Valentine’s Day without it being related to chocolate, right?  🙂

I was at first a little disappointed when I remembered that I usually get a plate of amazing chocolate covered strawberries with my beautiful flowers from McCabe’s (shameless plug), and that this year I can’t have these strawberries.  But, this feeling quickly passed.  To me, it really is an “addiction” factor, or a psychological “want,” my body doesn’t need any of that to be healthy.  And the longer you go without, the easier it gets to just brush off those junk food wants and needs.  Or, you just go online and find a recipe that better suits your diet and make a “healthier” version of that chocolate covered strawberry, and it turns out pretty good itself ;).

Back to the recipe.  This bread makes a great snack, part of breakfast, or dessert.  It is hard for me to call it bread now that I’ve had it though, as my husband and I both agreed that it reminds us more of cake, and if you put some chocolate frosting on it, it would taste just like chocolate cake.  I have to admit with the first piece I ate I wasn’t sure if I was a fan of it, because it just didn’t seem sweet; however, the more I had, the more I liked it.  When it’s not as sweet, you can sometimes appreciate the other flavors involved ;).

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No-cheese Lasagna

When I used to make homemade lasagna, I was not skimpy on the cheese.  Most of the time I would use 2 bags of shredded cheese and one container of ricotta cheese for a 9×13 pan.  Lasagna is just not lasagna without that bubbling cheese and loads of sauce in my opinion.  So, when cutting dairy out of my diet it was not an option to just decrease the cheese in the lasagna and say everything would be okay.  I had made lasagna using zucchini as the noodles in the past, but it still had cheese in it.  I was unable to find a grain and dairy-free lasagna recipe that looked appetizing until recently (or maybe I was just pouting about the fact that I can’t have cheese).  I was actually quite surprised at how good this tasted, and all in all I didn’t miss the cheese.  My husband even liked it, and he would pick a pan of traditional lasagna over almost anything (except Mexican food) on most days.

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