Recipe: Easy Zucchini & Carrot Slaw

🥕 Want to sneak some more veggies into your lunch? This recipe will get the job done and it tastes great.

This zucchini & carrot slaw makes a delicious side dish, the base for a salad, or even a condiment! 

It will keep for 5-6 days in the fridge in an airtight covered container.

Add your favorite protein – diced chicken, rinsed & drained canned beans, or even chopped hardboiled eggs – just before serving. Yum! 

Makes 4 servings.

Ingredients:

• ¼ head of cabbage, shredded

• 2 carrots, shredded

• 1 large zucchini, shredded

• 3 Tbsp lemon juice (2 lemons)

• 3 Tbsp olive oil

• 1 tsp coconut sugar

• ¼ tsp salt

• Freshly ground black pepper to taste

Directions:

1. Place all the shredded veggies in a large bowl and toss well.

2. Make the dressing: whisk together the rest of the ingredients until it emulsifies. Drizzle it over the veggies and toss to combine. 

3. This one is definitely a winner!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by PoppyB from Getty Images Signature

Recipe: Zoodles with Sage and Prosciutto

You’ll love how roasting the zoodles brings out their natural sweetness in this recipe.

Serves 2 - 3

Ingredients:

• 6 cups spiralized veggies: zucchini, butternut squash, carrots … your choice!

• 2 tbsp avocado or olive oil

• Sea salt and freshly ground black pepper

• 3 tbsp grass-fed butter, cut into cubes

• 2 ounces sliced prosciutto

• 5 sage leaves

• ½ cup crumbled goat cheese

Directions:

1. Preheat the oven to 400 degrees. Spiralize your veggies and place on a parchment-lined baking sheet. Toss with oil, salt and pepper. Roast in the oven until they are tender but not mushy, 10 to 15 minutes.

2. While they’re roasting, melt 1 tbsp of the butter in a large skillet over medium heat. Add the proscuitto and cook about 2 minutes each side, until they slightly curled. Remove from the heat and place on a paper-towel-lined plate.

3. Add 2 tbsp butter to the skillet and, when melted, saute the sage leaves about 4 minutes.

4. Remove the skillet from the heat, and crumble the cooled prosciutto. Add the zoodles to the skillet, tossing to combine everything, and stir in the goat cheese and crumbled prosciutto. Remove to a serving platter and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by AmalliaEka from Getty Images 

Recipe: Baked Zucchini Chips

These veggie chips take a little investment in time, but they are simple, healthy and very tasty – definitely worth the effort.

Here’s a tip: set a timer for every 30 minutes so you can check on their progress and flip them over as needed so they crisp up properly. Depending on how thick you slice them and how hydrated each zucchini is, some chips might be ready sooner than others.

Ingredients:

• 3-4 washed zucchini, sliced about ⅛-inch thin (you can use a mandolin for this)

• 2-3 tbsp olive, almond or melted coconut oil

• Salt, pepper, and/or spices like rosemary and thyme, to taste

Directions:

1. Place the zucchini slices in a single layer on paper towel for about 20 minutes so they dry out a bit. Pat off any excess moisture, then place the slices in a large bowl. Toss with 2 tablespoons of oil and season with salt and pepper.

2. Preheat the oven to 250 degrees. Lightly oil a baking sheet (or two, depending how many slices your zucchinis yield) or use cooking spray. Place the zucchini slices in a single layer on the sheets.

3. Bake for 2 to 2½ hours, checking regularly to make sure they’re cooking evenly, until the chips are crisp.

Recipe by: Saara Haapanen

Photo Credit: Canva by tataks from Getty Images