Slow Cooker Eggplant Lasagna


IMG_20160828_080627399So this was probably one of the most delicious things I have ever made in the crockpot and was the easiest! I only had 10 minutes before I had to leave in the morning for my yoga class and had nothing left to do, and figured I’d chop a few things for dinner. Well I ended up making my lunch for the next 3 days – only in 10 minutes!

Slow Cooker Eggplant Lasagna

  • 4 baby eggplants, or 1-2 normal sized eggplants, sliced to 1/4″ thick
  • 2-2 1/2 cups of pasta sauce, make sure its a kind you like and is fantastic, its what makes the dish! (I used a meatless homemade jar from the market)
  • garlic – as much as you want, minced
  • 3/4 – 1 cup shredded mozarella cheese
  1. Spray olive oil or spread oil around your slow cooker so nothing sticks.
  2. Add a small amount of sauce to the bottom of your slow cooker. Add a layer of eggplant slices, top off with some shredded cheese and garlic, and then add more sauce just to cover. Repeat with the remaining eggplant, cheese, garlic, and sauce until used entirely, topping it off with sauce and cheese.
  3. Put slow cooker on high and cook for about 3 1/2-4 hours. Enjoy with any grain you prefer – rice, pasta, whole grain penne, quinoa, barley, etc. Or garlic bread would be fantastic to dip in the sauce!

This makes a great quick and easy way to make something delicious that also keeps well for leftover lunches at work or even could make a mean sandwich filling! I ate it without taking a picture because all I could think of was eating it, it was that good. Will update once I make again!

Oven Roasted Cob Corn


We didn’t have too much corn on the cob this summer at meals, but the few times we did have it it didn’t taste that great. Not sure if it was the dry season or the cook or something else, but it wasn’t as enjoyable as usual. Until this oven roasted corn, that is. This was probably the best corn either of us had ever had! And even better? Mr. Picky thought of the recipe, and made it himself! I told him he could make this any day!

Oven Roasted Cob Corn

  • 4 ears of corn, or however many you need to prepare
  • olive oil or butter (melted)
  • garlic, 1 clove for every 2 ears of corn, minced
  • salt
  • pepper
  • any other seasonings or spices you like on your corn, paprika is nice too
  • water
  • tin foil sheets just large enough to wrap up the corn
  1. Preheat the oven to 450 .
  2. Husk the corn and pull out as many of the strings as possible. Place the corn lengthwise on the foil. Brush melted butter or olive oil on the corn and add half a minced clove of garlic, salt, pepper, and spices. Add about 1-2 tablespoons of water per foil packet. Seal the foil.
  3. Place your corn oil packets on a baking sheet and place in the oven for about 20-30 minutes.
  4. Enjoy!


Avocado Chocolate Pudding


Avocados are the type of food you either love or hate. There is no in between. Until this pudding walks into your life, that is. It can make that middle ground between love and hate possible for those haters. Avocados are a great source of heart healthy monounsaturated fats, fiber, and potassium, and surprisingly make a nutritious base for a traditional recipe that is typically high in saturated fat and refined sugar. You can definitely fool your friends with this – don’t tell them what its made of and see if they detect anything other than chocolatey goodness!

Avocado Chocolate Pudding                  Makes about 1 1/2 – 2 cups

  • 3 Hass avocadoes, peeled and sliced (for easier blending)
  • 3 tablespoons cocoa powder
  • 1/4 cup of chocolate protein powder, any brand you prefer
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar or honey, or sweetner of choice
  • 3-6 tablespoons of soy milk or your favorite milk alternative
  1. Add all ingredients to a food processor except for the soy milk. [NOTE: I used an electric mixer and it definitely left some clumps behind, which I don’t mind cause they melt in your mouth, but I still recommend a blender for your smooth pudding consistency! ] Begin to blend, and add soy milk 1 tablespoon at a time until the pudding is thick and at your desired consistency. The amount of liquid you add may differ each time you make this due to how much moisture the avocados have and how big they are may differ. I tend to add more liquid rather than less. The protein powder also sucks up a lot of liquid, so if you prefer not to use it, thats cool, but you won’t need as much liquid.
  2. Taste test to make sure its at the right sweetness!
  3. Let set in the refrigerator for 2-3 hours.

I’m sure some whipped topping or mini dark chocolate chips would be a nice addition, but we’ve only ever enjoyed it so far as is…cause really thats all you need!


Zucchini Muffins


And the zucchini baking continues….now with muffins. That are pretty darn good and you can’t even tell there are veggies in there! =)

Zucchini Muffins                                  Makes 12 muffins

  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup zucchini
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins
  • 1/2 cup chopped walnuts
  1. Preheat the oven to 325F. Grease a muffin pan with oil or cooking spray.
  2. Combine all ingredients. Mix just until combined.
  3. Spoon batter into muffin cups and bake 30-35 minutes or until toothpick comes out clean.

Zucchini Brownies


When its summer, veggies are everywhere and people start giving them away because they seriously think they can’t eat them all….what an insane thought! That’s only if you don’t know how to use em’! There’s plenty of creative ways to use any of the veggies from the garden in any type of recipe – especially in the case of zucchini. You can saute it with onion and garlic for a nice side dish, grill it, add it to pizza, put it on skewers for kabobs, make zoodles, zucchini fries, and even use it as lasagna noodles for veggie lasagna. Zucchini is also a great addition to banana bread and other baked goods because it hold plenty of moisture in – and that’s what we used it for for this occasion.

Zucchini Brownies                                         Fills a 9×13 pan

  • 2 cups zucchini, shredded
  • 2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp baking soda
  • 5 tbsp cocoa powder
  • 1 pinch salt
  • 5 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 3 tbsp – 1/2 cup water or milk alternative


  • 1/4 cup coconut oil, melted
  • 3 tbsp cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup milk alternative, I used soy (which has creamier texture than flax or almond milk)
  • pinch of salt, if desired
  1. Preheat the oven to 350F. Grease a 9×13 baking pan with coconut oil or cooking spray.
  2. I tried to dry out my zucchini as best as I could. I layered paper towels on the counter to sandwich the zucchini and pressed out as much water as I could. Whether you wish to do this or not is not so important, it will just affect how much liquid you add to the batter, so pay CLOSE attention to that step!
  3. In a medium bowl, mix together the dry ingredients – flour, sugar, baking soda, cocoa powder, and salt.
  4. In a large bowl, mix together the vegetable oil, sugar, and vanilla until well combined. Gradually add in the dry ingredients about a third at a time, continually stirring.
  5. Fold in the zucchini. Let sit for 5 minutes.
  6. Depending on how wet/dry your zucchini is, it will determine the consistency of your batter. If your batter looks like sand and is powdery, add milk or water about 1 tablespoon at a time until the batter comes together nice and thick, without being to liquidy. I used 1/2 cup of milk and it did the trick, but you may need less or more than this depending on what your batter looks like. It should be very thick and need help being spread in the pan.
  7. Add batter to the pan, spread evenly and bake for 30 minutes, or until the brownies bounce back and a toothpick comes out clean.
  8. Let cool for 1 hour before frosting.

For the frosting:

  1. Combine all ingredients in a medium sized bowl.
  2. Spread over brownies.Cover brownies with clear plastic wrap and place in the refrigerator to let the frosting set. I recommend cutting them once they have cooled in the refrigerator for at least 2 hours, but if you can’t resist I understand =)



Roasted Almond Oat n’ Veggie Bowl


You might think oatmeal is only for breakfast. WRONG! You also might have trouble eating oatmeal plain because it has no flavor and need lots of sugar or honey in it. NOT HERE! This is so easy and quick! Less than 10 minutes to make! Also a great nourishing meal to enjoy for any time of the day! Savory, sweet, crunchy, and flavorful – this veggie bowl is just what you need in your life right now!

Roasted Almond Oatmeal Veggie Bowl

  • olive oil spray, I used my Misto
  • 1/4 white onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/4 cup dry roasted almonds
  • 1-2 tablespoons of dried cranberries
  • 1 – 1 1/2 teaspoons poultry seasoning or any of your favorite spices and seasonings as desired
  • 3/4 cup frozen chopped spinach
  • 1/2 cup dry old fashioned oatmeal (trust me, it blends so well you can’t even tell what the pasta-like substance is in this!) if not, barley, brown rice, quinoa, or farro would be delicious alternatives!
  1. Spray or oil a saute pan. Add the onion and pepper. Cook for about 4-5 minutes.
  2. Add the almonds, cranberries, and spinach. Cook until spinach is fully thawed and hot. Add the seasoning and mix well.
  3. Cook the oatmeal in the microwave, I use 1 cup of water for 1/2 cup of oats for 2 minutes. Watch to make sure it doesn’t spill over. Sometimes using the microwave at half power helps to avoid this potential mess!
  4. When the oatmeal is done, add the saute mixture and mix until well combined.
  5. Enjoy!

Black Bean, Avocado, Sweet Corn Salad


For an easy and versatile dish to make in the summer heat, throw this together for a refreshingly juicy salad. It has a little bit of a zip, but don’t let that stop you.

Black Bean, Avocado, Sweet Corn Salad

  • 2 cups cooked black beans (or about 1 15oz can drained and rinsed)
  • 2-3 medium tomatoes, diced
  • 1 small can of fire roasted tomatoes
  • 1 small jalapeno, diced (you can always leave me out)
  • 1/4 cup of lime juice
  • fresh cilantro (as desired)
  • 2 cups cooked sweet corn, cut off the cob
  • 1 medium avocado, diced
  • red onion (as desired)
  1. Combine all ingredients together in a bowl. Mix well.
  2. Cover and let cool in the refrigerator for 4-6 hours, or until completely chilled.

Ideas for serving:

  • Enjoy with tortilla chips
  • Enjoy as a topping on salad
  • Enjoy as a side dish with creamy Greek yogurt (we made this as a side on enchilada night)
  • Enjoy on its own
  • And any other way you can think of =)