Cook – Zucchini Boat Pizza’s

I go through phases with some foods… one of my current phases *read: obsessions* is zucchini. I’ve made it into bread, noodles, and now pizza. If you hang out with my husband he will likely tell you about how much zucchini he has been eating… yes it is that extreme over here. Ha!

These zucchini boats are a great healthy substitution for the usual thick crusted, high calorie pizza one might order from Dominos. These are also great because how easy and fast they are to make!

Now for the instructions…

  1. Pre heat oven to 350 f
  2. Wash and cut zucchini’s… cut off the ends and slice in half length wise
  3. Use a spoon and scoop out middle of each zucchini half
  4. Spread sauce (I used spaghetti because thats what I had) but actual pizza sauce would be really good too.
  5. Next add any toppings (cheese and pepperoni for me) and any spices to add some flavor (I used Italian spice and garlic salt)
  6. Place on baking sheet (I lined mine with foil for extra easy clean up)
  7. Bake for 20 minutes or until tender
  8. Can easily be saved for leftovers and reheated in the oven


Happy healthy pizza night!



Bake – Blueberry Pecan Muffins

IMG_7131After the husband and I got married, we ended up with a bunch of gift cards to a bunch of stores that sold home and kitchen things. I knew right away that I wanted to get muffin pans, because the only one I had was awkwardly shallow and only made 12 muffins at a time… aka any muffin making took FOREVER and ended with strongly shaped flat-ish muffins. So I finally made the trip to the store and found the perfect muffin pans, so of course I had to test them out right away. And what better way to do so than making blueberry muffins!

Now for ingredients…

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, room temperature
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups blueberries (fresh or frozen work)
  • 1/2 cup pecans

Additional ingredients for crumble topping (optional)…

  • 2 tablespoons butter (cold)
  • 1/2 cup brown sugar
  • 1/2 cup pecans

I like this recipe because it is fairly simple and the finished products is delicious and seems more fancy than it is.

Now for the directions…

  1. Preheat oven to 425F degrees and prepare pan with  muffin liners
  2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon and mix
  3. In a medium bowl, whisk together eggs and sugar until combined.
  4. Mix in milk, oil, and vanilla.
  5. Fold wet ingredients into dry ingredients and mix everything together by hand as to avoid over mixing.
  6. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries and chopped pecans.
  7. Pour batter into prepared muffin tins, filling 3/4’s of the way to the top.
  8. In a mini food processor (or by hand) chop together cold butter, brown sugar, and pecans until well combined
  9. Top with crumble topping, if preferred.
  10. Bake at 375 and continue to bake for 18-19 minutes until tops are lightly golden and centers appear set.
  11. Allow to cool for 10 minutes in pan before enjoying.
  12. Muffins taste best fresh the same day, or store muffins at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.


Cook & Bake – Zoodles

An adventure doesn’t mean that you have to leave the house. Sometimes cooking something new and different can be an adventure in itself.

I was recently inspired by my college roommate who just got a spiralizer for her birthday. After receiving picture after picture of her delicious creations I decided to dust off my spiralizer and jump on the “Inspiralized” bandwagon.

Through some trial and error I’ve discovered my
favorite way of making zucchini noodles (is zoodles enough of a word to use?). I have seen posts saying to boil them in water… whatever you do, DO NOT do this. Zucchinis have more than enough water in them and boiling them just makes a mushy mess. Here’s what I do to make my zoodles…

First I wash and spiralize them onto paper towels. Then I spread them out an lightly salt them to draw out as much of the excess water as possible. After letting them sit for 10-15 minutes I heat a table spoon of olive oil on medium to high heat and add in the zoodles. I intermittently stir the noodles as I add in my seasoning of choice (this time it was pesto sauce that I found at Costco). I like to cook them until they start to get hot as not to loose too much of the slight crunch of the zucchini. Then serve immediately so they are hot and fresh (like you would pasta). Side note… if you let them sit too long more of the moisture will seep out and you will eventually be left with a puddle on your plate along with some soggy noodles… so eat up!