Category Archives: Vegetarian

Zucchini Pizza Bites

These are a great way to satisfy a craving for pizza with a low carb twist.  Use them as an appetizer, healthy snack or main dish with a side salad.  You can easily change up the toppings to make them your own.  Try adding fresh basil, pepperoni, olives or mushrooms.  Go ahead and eat some pizza while leaving the guilt at the door.


  • 1 large zucchini sliced on a diagonal (1/4″thick)
  • spray olive oil (I used a Misto)
  • salt and pepper
  • 1/8 teaspoon garlic powder
  • 2 tablespoons marinara sauce
  • 1/4 cup skim shredded motzzarella cheese
  • parmesean cheese for topping


1.  Cut zucchini about 1/4 inch thick on a diagonal.  Place on cookie sheet.

2.  Spray zucchini with olive oil and sprinkle each piece with salt, pepper and garlic powder.  Flip zucchini pieces over and repeat process.

3.  Broil zucchini for about 4 minutes, flipping over half way through.

4.  Top each piece with 1 teaspoon marinara sauce and cheese.  Broil for 1 more minute.


5.  Sprinkle with parmesean cheese and enjoy.

Adapted from: skinnytaste

Cauliflower Poppers

I am usually a fan of vegetables in their raw form, but this recipe for cauliflower poppers could change my mind.  These could be used as a side dish or a delicious guilt-free snack, combining great texture and spice.  Cauliflower is my favorite  go to low-carb alternative.  I use cauliflower for making healthy mashed potatoes and now these poppers could be a substitute for chips or fries at any gathering.   I made this as a side dish for a football Sunday BBQ.  Nothing beats a beautiful Colorado afternoon (Go Broncos!), the air filled with the smell of ribs grilling on the BBQ.  As, I ate the messy ribs, licking my fingers clean, the cauliflower was a perfect fit.  This meal needed no spoons or forks, it was a full on finger food extravaganza.


  • 1 medium sized head uncooked cauliflower
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Nonstick cooking spray


1.  Preheat oven to 400°.  Spray cookie sheet with nonstick cooking spray.
2.  Wash cauliflower and cut florets into bite-sized pieces.  Place in medium sized bowl.

3.  Place cumin, chili powder, garlic, salt and black pepper in small bowl.  Mix well.

4.  Sprinkle spice mix onto cauliflower.  Toss well to coat.

5.  Spread cauliflower onto prepared cookie sheet in single layer.
6.  Bake cauliflower for 10-12 minutes, or until desired tenderness is reached.   Stir mixture halfway through cooking time.

Zucchini Linguine

So, as summer is coming to a close and fall is around the corner, I thought I would give you one more summer vegetable recipe.  Because after this, it tis the season for pumpkin and spice.  Fall, a beautiful time of year, crisp morning air, the changing of the leaves and everything pumpkin.  Ah.. I can smell the nutmeg in the air.  Okay, okay sorry for the tangent, I’ll get back to the recipe.  I love pasta, but hate how I feel guilty afterwards.  Usually, they are filled with heavy meats and cream sauces, like alfredo.  This recipe however; is a wonderful blend of linguine and fresh vegetables, using a small amount of cheddar cheese and Greek yogurt to get you a light tasty sauce.  Plus, using shredded zucchini in the mixture gives you more volume in the pasta without using as much actual pasta.  Voila, a yummy, not so bad for you pasta dish.  Enjoy and start getting excited for fall recipes, soups and more.

  • 1 (8 ounce) package linguine pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 zucchini, shredded
  • 1 zucchini cut into bite sized pieces
  • 1 yellow squash cut into bite sized pieces
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup plain nonfat Greek yogurt
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon red pepper flakes (if desired)
  • salt and pepper to taste

1.  Bring large pot of water to boil and cook pasta according to box directions.  Keep pasta al dente, drain and set aside.

2.  Heat oil in large skillet over medium heat.  Saute garlic in skillet until starts to turn slightly brown 1-2 minutes.  Stir in grated zucchini, saute for another 2 minutes.

3.  Add rest of zucchini and yellow squash.  Cook for another 4 minutes. Then remove from heat.
4.  Add cheddar cheese, Greek yogurt and basil to zucchini/squash mixture.  Mix well.
5.  Add pasta to skillet with zucchini mixture and toss well.  Salt and pepper to taste.  Add red pepper flakes if desired.  Mix well and serve.

To mix this recipe up a bit, you could always use whole wheat past, spaghetti noodles or different vegetables, like tomato.  Give this recipe a try, you won’t be disappointed.  Let me know what combinations you tried and worked well.

Summer Vegetable Tian


As I find myself living at my friend Melissa’s house since my move to Denver, I realize until all of my own kitchen things make the journey to Denver I will be faced with continuing my blog without any of my normal kitchen ware.  So, since the blog must go on, I figured jump right in, new gadgets, serving dishes, pot and pans (thanks Melissa).

The first thing I find is a black cutting board and a purple slicing knife.  Far cry from my boring, bland wood cutting board and silver knives at home.   So, I think to myself, maybe it’s time for a little color in my life.  So, I decided to make this lovely vegetable medley combining all sorts of colorful veggies, in my new temporary kitchen.  The end result of my experiment in color turned out quite nicely.  The vegetables were done perfectly, still with a slight crunch and wonderful flavor.  And just in-case you were wondering what a tian is, well here is the definition.  Tian:  A mixture of roasted vegetables cooked in a shallow dish, usually with cheese or au gratin.


  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 1 teaspoon minced garlic
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium potato
  • teaspoon dried thyme
  • salt and pepper to taste
  • 1 cup shredded Italian blend cheese
  • cooking spray  


1.  Preheat oven to 400°.  Spray 8×8 square baking dish with nonstick cooking spray and set aside.
2.  Finely dice onion.  Place onion and garlic in skillet and saute over medium heat until onions are
     clear (about 5 minutes).

3.  While onions and garlic are cooking, thinly slice zucchini, yellow squash and potato into round 

4.  Spread cooked onion and garlic mixture into bottom of baking dish.  Next place sliced vegetables

      into baking dish vertically, alternating vegetables.
5.  Sprinkle with thyme, salt and pepper.

6.  Cover dish with foil and bake in preheated oven for 30 minutes on middle rack.  Remove foil and 
     top with shredded cheese and bake for another 10-15 minutes or until cheese is slightly browned.

7.  Serve and Enjoy.

Veggie Toast

I hope everyone had a good weekend.  We are in the thick of the intense horrible summer heat here in Phoenix.  Temperatures hitting 110° are becoming an everyday occurrence.  So, in an attempt to come up with something cool to eat for dinner where baking wouldn’t be involved, here is my creation.  This veggie toast is a mixture of fresh vegetables, cheeses and delicious bread.   The fun thing about this recipe is you can add almost any vegetable to the mixture and it would be wonderful.   So, here is a starting place for a recipe and get creative, adding your own veggies and twists.  I would love to hear back from you if you came up with a great addition to this recipe.  I did serve this with a bowl of tomato soup, to make it more filling.  It was a perfect combination for that simple summer dinner.  Enjoy.

Yield:  2 servings


  • 2 slices fresh multi grain bread
  • 4 thin asparagus spears
  • low fat ricotta cheese
  • 1 tomato thinly sliced
  • 1 radish thinly sliced
  • 2 tablespoons shelled edamame (I used                           pre-shelled organic frozen ones)
  • 1 small avocado thinly sliced
  • shaved Parmesan
  • 1/4 cup baby arugula
  • fresh cracked pepper
  • balsamic vinegar


1.  Lightly toast multi grain bread and set aside to
completely cool.

2.  Cut asparagus tips off about 2 inches from the top.  Cook asparagus tips in boiling water for 1 minute and then place in an bowl of ice water  for exactly 2 minutes.  Remove from ice water and place on paper towel to dry.
3.  Spread desired amount of ricotta cheese onto each piece of toasted bread.
4.  Place 2 tomato slices, 3 slices of radish, 1 tablespoon edemame and 1 slice of avocado onto each piece of bread.  Sprinkle each piece with a generous grinding of pepper.

5.  Slice asparagus tips lengthwise and place onto bread, dividing evenly.  Place desired amount of shaved Parmesan onto each slice and top w/half of arugula.

6.  Lastly, drizzle small amount of balsamic vinegar onto each serving. 

Vegetarian Lasagna Rolls

Vegetarian Lasagna Rolls

Who doesn’t love lasagna, but all the fat that goes with it, not so much.  Well, I found a little gem in this recipe.  I tweaked it a little bit from it’s original state, but none the less, delicious.  For a little background, my husband and I go back in forth about if you really feel satisfied eating a vegetarian diet.  I’ll tell you what, after making this dinner, sans hamburger, he thought it might be possible. While cleaning up after dinner, I told him I would eat the leftovers for dinner the next night since he was going to be out at a business dinner, and he said if that were the case he would just have to, “eat the leftovers for breakfast.”  So, to all my meat lover friends, coming from a cook with a carnivore husband, vegetarian lasagna is a good thing.  It is also now considered a breakfast food.  Plus, they look so cute.  It’s a great dish for dinner parties and each roll is about a serving size. 


  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 15 oz part skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and pepper
  • 26 oz marinara sauce (I like Victoria all natural marinara sauce)
  • 1 cup part skim mozzarella cheese, shredded


Preheat oven to 350 degrees.  Cook lasagna noodles as directed by box. 

Combine spinach, ricotta, Parmesan, egg, salt and pepper in medium bowl.  Mix well.   Place 1 1/2 cups marinara sauce in bottom of 9 x 12 baking dish.

Place a piece of parchment paper on counter and lay lasagna noodles out individually.  Pat noodles dry with paper towel.  Take 1/3 cup spinach/ricotta mixture and spread evenly over noodle using fingertips.  Make sure the spinach mixture is pressed all the way to the edge of the noodles.  Carefully roll each noodle and place seam side down into the baking dish.  Repeat this with each remaining noodle. 
Place small amount of marinara over the noodle rolls and top each one with a sprinkle of the mozzarella cheese.  Place foil over dish and bake in preheated oven for 40 minutes.

To serve, ladle small amount of leftover marina on serving plate and place lasagna roll on top. 

adapted from: