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Recipe of the Week: Zucchini Bread

zucchini-breadFall is upon us and it’s time for warm recipes! This zucchini bread is the perfect way to transition to fall. I made the “updated” version from Smitten Kitchen, added mini chocolate chips and walnuts and it did not disappoint.

This recipe was also a good way to involve my three year old in the kitchen. All of the measuring and counting reinforces early math skills, and what three year old doesn’t like pouring, mixing and of course eating something sweet?!

Recipe of the Week: Bean Salad

image4If you need a last minute dish for your latest outdoor dinner this weekend, look no further than this Mediterranean inspired bean salad. I substituted white beans for butter beans and used less red onion, but the bright flavors were still spot-on. It’s a perfect complement to a meat entree or as an entree all on its own. The beans provide protein and (along with the veggies) filling fiber.

What are some of your favorite summer dishes? 

In Season: Watermelon

This summer staple is as good for you as it is delicious! With lycopene to help protect your skin from sunburn and high water content (92%!) to keep you hydrated, watermelon will help keep you feeling your best after a long day in the sun.

Find out more reasons why I think summer’s favorite fruit is healthy at Fitness Magazine. Happy National Watermelon Day!

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Recipe of the Week: Strawberry Cake

img_0340We took an impromptu trip to pick strawberries and they didn’t disappoint. Neither did this fabulous strawberry cake recipe. I think it would work well with all of the other berries coming into season now too.
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