Life just got a lot more fun:) Today, our great family friends and their five kids joined us at the Lake Home! They’ll be staying with us for the rest of the week. It’s so much fun to have little kids running around — they’re always saying such cute things, and interested in everything. Never a dull moment — especially with 5, all under 7 years old!
Best little kid comment of the night: (Referring to our lake home — furnished like a cottage) “Why is everything made with wood?” I melt:)
Next best comment: (Referring to my cooked zucchini strips) “Is that bacon?” haha
gluten free, vegan, and Body Ecology Diet friendly!
Tonight, they had beer boiled brats and baked beans. ((Noticing a pattern? I told you that was the way of life in Wisconsin!)) However, those are NOT on the Body Ecology Diet. I’m currently on that Anti-Candida diet to starve the Candida yeast of its food: sugar, and help heal my Ulcerative Colitis flare.
amazing textures and flavors!
Tonight, I had a Zucchini Quinoa Lasagna Stack! It was fabulous! Gluten Free, Vegan, and Body Ecology Diet friendly!
Here’s what you need: (Serves 1)
1 zucchini, sliced thin-lengthwise 1/2 onion, diced 2 stalks of asparagus, chopped 2 garlic cloves, minced 1/2 tsp each dried basil and oregano 1/4 cup quinoa cooked in 1/2 cup veg stock 1 recipe Roasted Red Pepper Sauce 1 recipe Pesto
Roasted Red Pepper Sauce: 1 red pepper, roasted
Pesto: 1 cup fresh basil 1/2 cup toasted pine nuts 2 garlic cloves, chopped juice of half a lemon 1 tsp – 1 Tbsp EVOO 2-3 Tbsp water salt to taste
emerald pesto and bright, roasted red pepper sauce!
Preheat oven to 425. Slice your zucchini and then place the strips on an olive-oil-sprayed baking sheet. Then, spray the slices with olive oil and sprinkle with salt and pepper. Bake for about 20 minutes, flipping every 5-6 minutes. In the mean time, roast your red pepper and cook your quinoa until it absorbs all the liquid (about 15 minutes).
To roast your red pepper, I literally set it on our gas flame and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with salt and pepper. Blend until you get your smooth sauce! Transfer the sauce to a bowl, and rinse out your food processor (you’ll use it again for the pesto).
To make your pesto, whirl your pesto ingredients in the food processor until you get your gorgeous, emerald, creamy pesto!
Finally, saute your onion in 1 tsp EVOO with salt, pepper, oregano and basil. Add your asparagus after about 3 minutes. Let it cook for a couple of minutes, and then stir in your garlic. Let it cook for about 3 minutes, then stir this mixture into the cooked quinoa.
Zucchini strips are chewy and slightly crunchy!
Place 2 zucchini strips on your plate. Spoon about 1 1/2 – 2 Tbsp Roasted Red Pepper sauce on top. Place 1/4 cup of the quinoa/veggie mixture on top of the sauce. Place a spoonful of RRP sauce on top of the quinoa. Repeat, placing the zucchini perpendicularly. Drizzle the top with your pesto sauce (about 2 Tbsp), and garnish with any leftover zucchini pieces.
With this delicious lasagna, I served baked cod (wild, ocean-caught) fromLobsta Bakes. So delicious! I baked it at 450 for 25 minutes in 1 tsp EVOO, salt, pepper, chili powder, paprika, and lemon juice. YUM!
This meal was SO fantastic! The flavors were so warm and comforting. The quinoa was slightly nutty with the warming oregano and basil. This paired just perfectly with the smokey roasted red pepper sauce, and the bright pesto!
zucchini quinoa lasagna stack!
The texture was wonderful too! The quinoa *popped* in your mouth, and the asparagus was still slightly crunchy.
Finally, this dish was just pretty on the plate! The height of the dish was rather regal looking, draped with bright red and green! Yum!
oh pesto, how do I love thee
It’s funny how having kids around makes life’s stresses and challenges melt away. With one smile or cute look, your heart becomes warm and full of hope.