Zucchini Mini Pizzas

I love this recipe for fall. Zucchini is such a versatile vegetable, and is so plentiful in the fall. Also very inexpensive and super healthy. I often use it to replace carbs for low carb options, such as this one. I love pizza! This way I can have my pizza and eat it too. Here are my suggestions for pizzas, but you can add any of your favorite ingredients to make your own masterpiece! These are super easy, and make a great snack.

1 large Zucchini, sliced in ½ inch round slices. (Choose a zuchinni that is big and round)

½ tbsp Coconut Oil

1 cup Healthy Choice Spaghetti Sauce (Optional: Flavor with spices as desired)

Grated Light Old Cheddar Cheese

Sliced Low Fat Turkey Pepperoni

Chopped Green Peppers

Sliced Pickled Jalapeño Peppers

Chopped Mushrooms

1.       Preheat oven to 400 degrees Celsius

2.       Heat coconut oil in heavy pan over medium high heat

3.       Grill zucchini slices in heated coconut oil until tender/crisp. Do not over cook! 3-5 minutes each side will usually suffice!

4.       Line baking pan with aluminum foil, line zuchinni slices on the pan. Spread with spaghetti sauce.

5.       Top with your favorite toppings! (turkey pepperoni, green peppers, jalapeno peppers, mushrooms etc.)

6.       Sprinkle with Grated cheese.

7.       Place in oven until cheese is melted. Cool, and enjoy!

Sometimes I use whatever I can find in the fridge! The other “pizzas” in the photograph are made with spinach, fresh parsley, tomatoes and goat cheese. Very tasty J

Summer Squash Soup

1 medium Summer Squash (yield approx. 4 cups).
4 cups Chicken Broth (low sodium)
1 Medium Onion, chopped
1 Medium Apple (such as McIntosh)
1/4 tsp ground nutmeg
sea salt and pepper to taste
Optional: Fat free cream cheese

1. Pre heat oven to 350 degrees
 2. cut squash legnthwise and place face down on baking sheet. Bake squash for approx 30 minutes or until squash is tender, or fork is easily inserted through skin of squash.
3. Once the squash is cooled, remove the seeds.
4. In a large pot, combine 4 cups of cooked squash, chicken broth, onion, apple and spices.
5. Put on medium high heat and boil for20-25 minutes.
6. Transfer soup to blender and puree. (You may have to do two batches). Be sure to remove the small top on the blender so the hot soup does not blow off the top!
7. Optional, Stir in 1 tbsp of fat free cream cheese before serving!

Apple Crisp

2 Large Apples (chopped)

1 Tsp Coconut Oil

½ tbsp. cinnamon

1 tbsp Stevia

1 tbsp Agave Nectar

½ cup large flake oats

Greek yogurt

1.       Heat coconut oil on medium high heat in medium frying pan.

2.       Add apples to the pan and sautee until apples begin to become tender. Approximately 5 minutes.

3.       Drizzle agave nectar over apples, stirring occasionally.

4.       In a small bowl, mix cinnamon and stevia. Sprinkle over the apples, stirring well to coat all the apples.

5.       Add oats and mix in well.

6.       Remove from heat and top with a dollop of greek yogurt and enjoy!

***Makes 2 servings