Zucchini Hash

September is the time of year when everyone seems to be trying to give away giant zucchini gourds. When I used to work at the Post Office, those things would accumulate on the table in the break room. Once in a while, someone would make zucchini bread from one, but usually they would sit there until someone finally threw them away. Too bad, because they are very versatile.

Here is a way to use them at breakfast time. This is a spicy version, but you can easily change the recipe to use your favorite spices and veggies.

• 6 cups shredded zucchini
• 1/2 tomato, chopped
• 1 jalapeno, chopped
• 1 tbsp olive oil
• 2 tsp oregano
• 1/2 tsp chili powder

Preheat the oven to 350 degrees. Shred the zucchini with a cheese grater. Grease a broiler pan with the olive oil, then spread the zucchini, tomato, and jalapeno evenly over the pan. Top with the spices, then bake for around 20-30 minutes. Check it periodically, stirring it around a bit. When it has browned some and lost most of its moisture, it is ready. I like to serve it topped with eggs cooked over easy.

Zone info: 2 servings at 3 carb blocks, 4.5 fat blocks


Chicken and Cauliflower

Here is a quick to prepare one pot meal. You can also prepare this one in a slow cooker, simply add the same ingredients and set to low. If you choose this route, the cooking time will be around 5 hours.

We have frequently sung the praises of El Pato tomato sauce. For this recipe, I used the milder version that comes in the red can. Check the Hispanic foods section of your grocery store for El Pato. If you can't find it, any good tomato sauce will work.

Prep time: 5-10 minutes
Cooking time: 45 minutes

• 1 1/2 lb chicken thighs or breast
• 8 oz tomato sauce (El Pato w/jalapeno)
• 1 head of cauliflower
• 1 red bell pepper
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp thyme
• 1/2 tsp garlic powder

Heat the olive oil over medium heat in either a large skillet or soup pot. Brown the chicken on all sides. Meanwhile, chop the cauliflower into small pieces. I like to chop it finely so that it resembles rice, but this is not essential. Add all of the remaining ingredients to the pot, then reduce to medium-low. Cover and cook for 45 minutes, stirring occasionally.

Zone info: 5 servings at 5 protein blocks, 1 carb block, 2 fat blocks (will vary depending on the type of chicken meat you use)


Cantaloupe and Cucumber Salad

Time: 15 minutes

• 1 cantaloupe
• 1 cucumber
• 1/4 cup chopped cilantro
• 1/4 cup chopped macadamia nuts
• 1 Tbsp lime juice
• 1 Tbsp hoisin sauce

Half the melon, then remove the seeds. Cut the melon into wedges about 1 to 1 1/2 inches thick, then slice off the rind. Slice the wedges into cubes, and place into a salad bowl.

Cut the ends off of the cucumber, then cut it into quarters lengthwise. Remove the seeds. Slice each quarter lengthwise again, then chop into small cubes. Add these cucumber cubes to the bowl.

Add cilantro, macadamia nuts, lime juice, and hoisin sauce. Toss well, and serve chilled. This makes an easy, seasonal salad to bring to a barbecue or other event.

Zone info: 4 servings at 1.5 carb blocks, 4 fat blocks




Brownies

It's been a while since I've tackled any desserts, but here is one that is a tasty late summer treat. Don't eat too many in one sitting!

Prep time: 15 minutes
Cooking time: 30 minutes

• 1.5 oz unsweetened baking chocolate
• 1/3 cup coconut oil
• 1 cup unsweetened applesauce
• 1 whole egg plus one egg white
• 1/4 cup ground almonds
• 1/4 cup unsweetened coconut shreds
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 cup walnuts

Over low heat, warm the coconut oil and chocolate in a small pan. Be careful to stir often, as the chocolate can easily burn. Stir in the applesauce, cinnamon, and vanilla extract. Mix well. Add the eggs, continue to mix. Then, add the ground almonds and coconut shreds. Once everything has mixed well, it is ready to bake.

You will need a baking dish around 8 inches square. Line the dish with aluminum foil, then grease the foil lightly with coconut oil. Dust it lightly with ground almonds. Pour in the brownie mix, and then place the dish in the oven at 350 degrees for 30 minutes. Be careful to not over bake, check it at around 20 minutes.

Let the brownies cool before serving. As this recipe avoids any of the typical binding agents, the brownies will be very soft unless they are chilled.

Zone info: 6 servings at 1 carb block, 16 fat blocks




Beet Apple Salad

Prep time: 15 minutes
Cooking time: 1 hour 15 minutes

• 1 lb beets
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 apple
• 1/2 cup finely chopped red onion
• 1/2 to 1 tsp tarragon

Cut the tops off of the beets, then place them in a pot and cover with water. Cover and simmer over low medium heat for 1 1/4 hours. Allow the beets to cool.

Drain the beets, cut off the root, and peel the skin. Slice the beets crosswise into thin slices, then place them in a bowl. Pour the oil and lemon juice over the beets, then chill in the refrigerator.

Core and chop the apples. If you are feeling particularly paleo, chop up the core also and include it for some extra nutrients. Chop the onion. Mix into the beets, sprinkle some tarragon on top, and serve.

Zone info: 4 servings at 2 carb blocks, 4.5 fat blocks (adjust fat to your needs)


Bacon Wrapped Figs

With figs in season, here is a tasty snack that you can whip up easily. This version uses the oven, but you can also grill these on a barbecue. If you choose this route, they will cook much faster, so be sure to keep an eye on them.

Time: 40 minutes

• 12 figs
• 6 strips of bacon (nitrate free)
• 12 pecans

Preheat the oven to 350 degrees. Cut a slit down the side of each fig, and stuff with a pecan. Slice each strip of bacon lengthwise. Wrap each fig with a slice of bacon, starting at the top and spiraling it down. Secure with a toothpick.

Lightly coat a baking sheet with olive oil, then arrange the figs on it. Bake for around 30 minutes, until the bacon has cooked. These are great served warm, but are also good when chilled.

Zone info: 6 servings at 1.5 carb blocks, 2 fat blocks