zucchini sticks

  • 3 medium zucchini, unpeeled, cut into 3″-long sticks
  • 1 tablespoon salt
  • 1 cup Panko bread crumbs
  •  1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon mixed Italian herbs
  • olive oil spray
  •  2 large eggs; or 3 egg whites, lightly beaten

To make the zucchini sticks:

Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

Combine the Panko, Parmesan, and Italian seasoning; set aside.

Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

Dip sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

Serve immediately, with dip of choice.

* Inspired by this recipe



1/2 cup butter, room temp 1 cup organic peanut butter

2 – 2 3/4 cups powdered sugar

1 cup of semisweet or 1 cup milk chocolate chips

1 tbsp coconut oil

Wax paper, tooth picks


1 In a large bowl, mix the butter and peanut butter after it has been heated for a few minutes in the microwave or the stove top.

2 Once it’s blended well, slowly add the powdered sugar.Usually, after the second cup, I’ll check it every few times to make sure the mixture isn’t too dry.

3 Once you’ve added all the sugar, it should be a nice soft consistency, not sticky and easy to roll but not dry to where it crumbles.If you put all the sugar in and it’s still to sticky to roll, try putting in more a little at a time until it gets to a good rolling consistency.

4 Roll dough into balls. The size depends on how big or little you would like them.

5 Lay the balls on the wax paper in a row and then put in the freezer for 1 hour.

6 After the hour add chocolate chips and coconut oil and melt together approximately 30-45 seconds in microwave.

8 Once the chocolate is melted, take out the peanut butter balls and set them beside your pot or bowl of chocolate. I use tooth picks on the frozen peanut butter balls and do a fondue dip into the chocolate.

9 Once your finished, set them back in the freezer for about 5-10 minutes or until hard. They’re ready to be served or stored in a decorative tin. Refrigerate for best results if you can resist eating them all:)


Recipe from a good friend of mine!


2 cups of all-purpose flour

1 teaspoon of active dry yeast

1 teaspoon of salt

1 teaspoon of sugar

1/8 teaspoon of baking soda

2 tablespoons of vegetable oil

2 1/2 tablespoons of plain yogurt

3/4 cup warm water

1 teaspoon of butter, softened

extra flour (For use when rolling)

1 tablespoon of melted margarine (for brushing)


  1. Combine all ingredients together and knead until dough is soft. I used my kitchen aid:)
  2. Place dough in a greased bowl and cover with saran wrap and allow it to rest for 1-2 hours, with towel over top.
  3. Place a baking tray, close to broiler and heat the oven to 500F
  4. Divide dough into 6 equal parts and form them into balls and coat with extra flour.
  5. Roll each ball into thin rounds.
  6. Place oven on broil (you now have a hot oven and a hot baking pan in the oven)
  7. Carefully lay two Naan on the hot baking pan and shut the oven.
  8. Watch as the Naan starts bubbling and rising. As soon as the top starts browning a bit, take it out of the oven.
  9. Brush melted butter onto of Naan and cover Naan
  10. Continue with remaining Naan.

* Recipe found here.

Nut & Seed Granola  from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair

3 cups rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almonds, chopped
1 cup whole wheat pastry flour
1/2 tsp cinnamon
pinch of sea salt
1/3 cup cold-pressed vegetable oil (coconut oil heated up)
1/3 cup brown rice syrup or maple syrup
1/4 cup apple or orange juice
1 tsp vanilla
1/4 tsp almond extract

Preheat oven to 300degrees F. In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon and salt; mix well. In a separate bowl, combine oil, syrup, juice and extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread on a cookie sheet or in a shallow pan and bake. Turn granola every 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in an air tight jar.

Enjoy the deliciousness!

I love sushi, so does Tim and little miss too.  But man is it ever expensive.  I thought I would try to make it at home an experiment with some easy rolls california, veggie and cucumber and cream cheese.

There is my first attempt at sushi from home, the inside out rolls (california) were a lot harder than the regular rolls.  Next time I will try some tuna, and possibly smoked salmon and such.  With Sydneys debut into kindergarden fast approaching I am glad I have decided to make my own sushi, I think it will be a great healthy lunch option for her!

Here’s what you need:

  • Nori (seaweed sheets)
  • Seasoned rice or sticky rice, next time wi will use my rice vinegar as well to give it a little something more.
  • Fillings
  • A bamboo rolling mat (maki su) I still don’t have one a damp clean towel or small pliable cutting mat work great.
  • Sesame seeds (optional garnish for inside out rolls)
  • soya sauce and horse radish if you desire
  • chop sticks- didn’t have these either, hands work just fine as well!

Cook the sticky rice and let cool down, lay the nori shiny side down on your mat of choice, add rice evenly leaving 1 inch at the bottom to seal.  Pat down the rice with wet hands, add additional toppings roll and trim into bite sized pieces.  Enjoy!