Egg, Zucchini, and Pesto Tacos

Egg, Zucchini, and Pesto Tacos

by | Mar 5, 2018 | Health, Home, Recipes

Eggs aren’t just for breakfast anymore!  My very favorite way to eat eggs is with a light veggie sauté, pesto, and soft corn tortillas for a hearty lunch or anytime meal!

For anyone else who has pet chickens, you’ll know that eggs are in season!  Did you know that just like the plant produce we buy, eggs are also affected by the seasons?  Think of how a butternut squash isn’t as accessible in summertime and therefore it is nearly three times more expensive if you want to buy it outside of its usual fall season.  The same is similar for chickens and their eggs.  As the winter eases out and spring starts up, chickens have more energy to dedicate to laying versus just trying to keep warm during the cold temperatures! 

As for these tacos, the ingredients are super simple:

Onion, garlic, zucchini, eggs, and tortillas (non-negotiable)!  Oh, and pesto!  I highly recommend my cilantro-parsley pesto which is what I use when I make these tacos.  Alternatively, use another kind of pesto and sprinkle some cilantro onto your tacos to give it that Mex flair! 😉

Egg, Zucchini, and Pesto Tacos
Recipe Type: Entree
Cuisine: Mexican
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 2 tacos
If you’re looking for a tasty way to change up eggs, try them in these tacos! The veggie and pesto combo might sound strange but they make for some super flavorful tacos!
Ingredients
  • Avocado oil, for cooking
  • 2 green onions, chopped OR ¼ cup chopped white onion
  • 1 large clove of garlic, minced
  • 1 small zucchini, sliced (about a heaping ½ cup worth)
  • Salt and pepper
  • 2 eggs
  • Pesto
  • Salsa
  • Optional: cilantro, radishes, or Everything Bagel seasoning
Instructions
  1. In a cast iron skillet, add a tablespoon or two of oil and turn the pan to medium heat. Sauté the chopped onion and garlic for a minute, then add in the zucchini. Make sure to add a generous sprinkle of salt and pepper for maximum flavor!
  2. Once the veggies are cooked, after about 5 minutes, transfer to a plate.
  3. In the same pan, wipe away any crumbs and add another tablespoon or two of oil. The pan should still be on medium heat and carefully crack two eggs into the pan. Cook the eggs to your liking. I like to flip mine once the egg white starts to solidify. I do about 3 minutes, flip, and then 2 more minutes.
  4. While the eggs cook, warm up your tortillas in the microwave. I also like to add my tortillas to the cast iron pan after the eggs cook (set them aside) so that the tortillas crisp up and absorb the pan flavors! This is an extra step but worthwhile.
  5. For assembly, gently place an egg into each tortilla and distribute the veggie sauté amongst the two tacos. Add a generous scoop of salsa and pesto—I’m talking a good two tablespoons each—and optional toppings, if desired. Finish with an extra sprinkle of black pepper and enjoy!

I’m legit salivating over the thought of eating these tacos.  As I write out the step-by-step details I’m reminded of how flavorful these tacos are!  I really hope you guys can give them a try.  Drop me a comment or tag me on Instagram if you do!

Thank you all for reading!  And stay tuned for ANOTHER fun egg recipe (YAS!) coming later this week to the melmakesithappen blog! 🙂

Beet and Greens Protein Smoothie

Beet and Greens Protein Smoothie

by | Aug 11, 2017 | Health, Home, Recipes

Oftentimes, I make some really fantastic smoothies and I don’t measure.  If you know me, I’m all about cooking with as few utensils as possible!  Simply, a handful of frozen this or that and a dollop of nut butter save me from having to wash measuring cups.  As much as I love smoothies, I dislike having to wash the blender and blades so I want to minimize dirty dishes!  For the sake of perfecting my beet and greens smoothie, I whipped out the measuring cups.

As you know from my Beet Brownies and Beet-filled Recipes Round-Up, beets are one of my favorite vegetables to cook with.  Previously, I’ve added beets to smoothies but they have a way of taking over and overwhelming the smoothie.  They are just as sweet as berries and filled with antioxidants so I decided to try subbing my usual berries for a quarter of a roasted beet.  That was the perfect subtle way to sneak in the beet and keep the smoothie lightly sweet.

Also, just like my Carrot Mango Tumeric Smoothie, this Beet and Greens Smoothie is a thinner consistency.  I like my thick shakes but right now I’m on a kick with these drinkable smoothies.  Though, it’s not so thin that you couldn’t use a spoon—I still do! 😉

Additionally, I’ve been adding ashwaganda and maca powder to my smoothies for the past few months.  I use Maju Superfoods brand which is affordable and a little bit of powder really goes a long way.  They are not necessary for taste but they have health benefits, such as hormonal regulation, that I enjoy.  It’s a little soon for me to see benefits but smoothies are the easiest way to incorporate them!  Of course, you can totally make the smoothie without the boosters.

Let me know what you think if you try out this Beet and Greens Smoothie! 🙂

beet and greens smoothie

Beet and Greens Protein Smoothie
Recipe Type: Breakfast
Author: Melanie
Prep time:
Total time:
Serves: 1 smoothie
This smoothie makes perfect use of the beetroot and its greens. Any leafy greens will work though! The ingredient combination makes for one modest-sized smoothie. It’s sweet and zippy and so refreshing!
Ingredients
  • 2 handfuls ~ 1 cup fresh or frozen leafy greens (I used beet greens)
  • ¾ cup cashew milk or chai tea*
  • ½ cup sliced and frozen zucchini
  • ½ medium frozen banana
  • ¼ large roasted and frozen beet root ~ ¼ cup
  • ½ inch knob of frozen or fresh ginger root
  • a cube of frozen aloe vera juice (optional)
  • 1 tsp cacao powder
  • a scoop chocolate plant-based protein
  • 1 tbsp ground flax
  • ½- 1 tsp cinnamon
  • 1 tbsp almond butter
  • ½ tsp ashwaganda root powder (optional)
  • ½ maca powder (optional)
Instructions
  1. First, add the greens and liquid to a blender and blend up until smooth. I find this prevents difficult-to-break-down greens from leaving flakes in the end result. If you have a high powered blender, feel free to throw everything in at once.
  2. Next, add in the all of the rest of the ingredients and powders, if using. I find it best to throw the frozen ingredients on top of the powders so that they don’t fly up and stick to the sides of the blender.
  3. Finally, enjoy the smoothie as is, with a sprinkle of extra cinnamon, coconut flakes, or some granola on top.
Notes
*Milk is the preferred choice in a smoothie but I tried some brewed and cooled chai tea in it and that tasted wonderful! Feel free to use chai or herbal tea for an added depth of flavor!
Zucchini Stovetop Oatmeal

Zucchini Stovetop Oatmeal

by | May 23, 2017 | Health, Home, Recipes

Have I sunk to a new low?  Am I really writing a post about how to cook oatmeal?  In all fairness, a year or two back, I was still only making overnight oats because I had no idea how to cook hot oatmeal, and much less with zucchini.  When I was growing up, my mom used to cook oatmeal in a way that involved way too much water so the oatmeal would boil and be left swimming in murky liquid.  It was often super mushy, too.  Like, when people associate oatmeal with being old people’s food, that is because they have suffered through bland, mushy oatmeal.  I was one of those people but I’ve come out on the other side with a revived interest in stovetop oatmeal.

zucchini stovetop oatmeal

No offense to my mama’s wonderful cooking, she just never measured.  Dishes don’t necessarily come out well or consistent if you don’t measure.  That is why I looked to Rachael’s Good Eats when I wanted to cook up some real good oatmeal.  Not just any oatmeal though—oatmeal with vegetables!  You’ve seen me throw zucchini into smoothies here and here but oatmeal may be my favorite way to use zucchini.

zucchini stovetop oatmeal

I’ve been taste-testing bowls of oatmeal over the past few months and I have finally found a method I like.  Rachael’s recipe calls for a little bit less oats and a scoop of protein powder.  That works as long as the protein powder you’re using tastes good.  Though, personally, I’d rather not add protein powder because it can overpower the flavor of oatmeal.  I use flax and chia seeds to bulk up the oatmeal and give it creaminess without mushiness.  Then comes the zucchini: an undetectable but healthful addition.  You could totally leave it out and the oatmeal would still be awesome but I promise it’s so worthwhile to try it with zucchini!  It makes me look forward to eating oatmeal! 🙂

zucchini stovetop oatmeal with toppings

As always, let me know if you give this a try by dropping a comment down below or hit me up on Instagram!

Zucchini Stovetop Oatmeal
Recipe Type: Breakfast
Cuisine: Oatmeal
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1
This quick-to-make oatmeal is anything but mushy. The rolled oats are flaky and the seeds add a creaminess. The contrasting textures perfectly compliment each other. Plus, there is a sneaky serving of veggies!
Ingredients
  • I/3 cup old fashioned rolled oats
  • 1 tsp chia seeds
  • 1 tsp ground flaxseeds
  • ¼ tsp cinnamon
  • ½ cup shredded zucchini
  • 1/4 cup almond milk, for serving
Instructions
  1. In a small pot, heat half a cup of water on the stove. Once boiling, add in the rolled oats and cook for 1 minute on high, then, reduce heat to med.
  2. After the oats have started to absorb some water, sprinkle in the chia, flax, and cinnamon and stir, stir, stir! It is important to incorporate the seeds well so that they don’t clump. They will begin to gel and make the oatmeal creamy without compromising the texture of the rolled oats.
  3. Once incorporated, stir in the zucchini and cook for about 2 more minutes on medium before taking the pot off the heat. It may look like a measly amount of oatmeal but here’s where the magic happens: put the oatmeal into a bowl and pour the almond milk over it, stirring to incorporate. The hot oatmeal soaks up the milk and fluffs up nicely.
  4. Add addition milk if desired and your choice of toppings.
Notes
I topped my oatmeal with 1/2 cup strawberries, 1 tbsp Wild Friends Chocolate Coconut Peanut Butter, 2 tbsp granola, and 1/2 tbsp flaked coconut.

 

Hidden Veg: Zucchini Smoothie Bowl

Hidden Veg: Zucchini Smoothie Bowl

by | Mar 20, 2017 | Health, Home, Recipes

When I was younger, I was not a fan of vegetables.  Like, at all.  Occasionally I would eat salad out of necessity to add color to my plate.  Though, I was definitely disappointed to learn that my favorite tomatoes and potatoes were not really even actual vegetables!

I’ve come a long way since then.

Heck, I’m all about the plant-based lifestyle these days.

Zucchini Smoothie Bowl

I am a big fan of fruit and always have been.  Though, I know I can go a little overboard on it sometimes so I’m making efforts to incorporate more vegetables into my meals.  Lunch and dinner are easier but breakfast is not usually the place this sweets-lover thinks of eating a vegetable.

A handful of greens can usually sneak by in a smoothie but there’s no disguising the taste.  Zucchini, on the other hand, is basically water.  When frozen, the zucchini adds some frosty thickness to any smoothie or, my fave, a smoothie bowl.

It’s the perfect bowl for getting in some vegetables and keeping sugar intake low.

Many times smoothie bowls can pack a sugar punch but not this one.  You may want to opt for some sweet toppings or peanut butter 😜 because the bowl itself isn’t very sweet.  Let me know what you think if you try it out!

Zucchini Smoothie Bowl

Zucchini Smoothie Bowl
Recipe Type: Breakfast
Cuisine: Vegan, Vegetarian
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 smoothie bowl
A great smoothie bowl for getting in some veggies, greens, berries, and fruit all in one. Yet, it is lower in sugar than traditional fruit-only smoothies. Many times smoothie bowls can pack a sugar punch but not this one. Opt for a few sweet toppings on top, instead.
Ingredients
  • ¼ cup water, beet juice, or milk of choice
  • 1 small handful of baby kale (1/2 cup)
  • 1 serving of protein powder (I used Nativas Naturals Vanilla)
  • ½ medium frozen zucchini (chopped into 3-4 pieces to make it easier on your blender)
  • 1 medium frozen banana, ripe is best
  • ¼-1/3 cup blackberries, fresh or frozen
  • Topping ideas: kiwi, granola, ground flax, or peanut butter
Instructions
  1. Add the liquid (I used beet juice) and kale to the blender first. Blitz until the leaves are broken down.
  2. Then, add in the protein powder, slices of zucchini, banana, and blackberries. Blend thoroughly. (My blender isn’t the strongest but it was able to process the ingredients without added liquid. Feel free to add a tablespoon or two of water if your blender needs some help.)
  3. Pour the smoothie into a bowl and top with some of your favorite goods and eat!
Notes
Prep time does not include freezing time for the banana or zucchini