Asian Zucchini Slaw and Review of APlusChef Spiral Slicer

Asian Zucchini Slaw
1 med-lg zucchini (shredded or use a spiralizer)
1 large carrot, shredded
2 T rice wine vinegar
1 tsp toasted sesame oil
1/2 tsp soy sauce

Directions: 

• Shred both zucchini and carrot and toss together
• Mix together vinegar, oil and soy sauce
• Pour over zucchini mixture and toss.
• Allow to set in the refrigerator for 2-3 hours before serving
• Toss again before serving
• Sprinkle sesame seeds on top, if desired.
• Enjoy!

My Thoughts:

I really love using the  APlusChef Spiral Slicer Bundle. It comes with the spiral slicer, a storage bag, cleaning brush as well as a ceramic peeler. I own another one of these, but I had to have one to use at our cabin. I love that I can make fun and interesting meals using this product. I love to make zucchini noodles and serve them raw as a slaw or cook them and serve spaghetti sauce over the top. I also like to use it to make a cucumber salad. It's just a simple spiral slicer that is easy to use but people are always impressed by the looks of the food I serve them when I use this.

Buy APlusChef Spiral Slicer Bundle on Amazon!!!

Make It Monday: Zucchini Patties

This is a super simple and filling clean eating recipe. They are great on their own or as a vegetable side. I like to top mine with hot sauce or salsa whereas my husband likes to put hot sauce on them. I sometimes like to add a 1/2 tsp. of basil to the mixture to give it that Italian flair. I like to use organic cheddar or parmesan because they pack more flavor than mozzerella and I don't need to add as much cheese as other recipes.


Zucchini Patties

3 C zucchini, shredded
1/4 C green onion, chopped
2 eggs, beaten
1/2 C whole wheat flour
1/2 shredded organic cheddar cheese (or Parmesan)
salt and pepper, to taste

Directions: Beat eggs before adding them to the mixture. Add all ingredients to a bowl at once and mix with your hands. You can use a spoon, but it mixes better if you use your hands. Shape mixture in to patties. Fry in a non-stick pan until both sides are browned. Enjoy!

Make It Monday: Clean Eating Zucchini Brownies

Whether you are looking for a clean eating sweet treat or just another way to use up your excess zucchini from the garden, you are going to love this brownie recipe. This is a fudge like recipe.

Clean Eating Zucchini Brownies
1 C almond butter, creamy
2 egg whites
1/2 tsp almond extract
1/3 C honey
1 tsp baking soda
1/8 tsp sea salt
2 T organic baking cocoa
1 1/2 C shredded zucchini
1/4 C carob chips

Directions

• Preheat oven to 350 degrees
• Coat 8x8 pan with non-stick spray and set aside
• Mix together almond butter, egg whites, extract and honey
• Mix in baking soda, salt, and cocoa to the egg mixture
• Fold in zucchini and carob chips
• Bake for 25 minutes or until center is set
• Allow to cool before serving
• Enjoy!

Make It Monday: Tomato & Zucchini Salsa

This is my mom's recipe and I often tell people about it when they are looking for either a thick recipe, another way to use up zucchini, or they just want something different to try. The recipe below is the one she gave me, but you cans always make it spicier if you choose.


Tomato & Zucchini Salsa
Yields: 13 pints


8 C shredded zucchini
4 C chopped onions
2-3 hot peppers
1 C green peppers
5 T salt
1 tsp garlic powder
1 T cumin
1 1/2 T corn starch
2 tsp dry mustard
1 1/2 C vinegar
1 T cayenne
4 dashed hot sauce
1-2 T crushed red pepper
1 tsp turmeric
1 tsp black pepper
2 (16oz) cans of tomato paste
10 C peeled tomatoes
1/2 C brown sugar (I have left this out before and it's still very good, if you do not want any sugar)


Directions:
Combine all in a large slow cooker for several hours. Put in jars and process.