Zucchini

                                            
Zucchini, oh the endless possibilities!    Zucchini Salsa, Sweet and Spicy Zucchini Pickles and yes even zucchini milk. 

Zucchini Salsa
Adapted from: www.food.com

10 cups zucchini, shredded
4 onions, chopped
2 green pepper, chopped
2 red peppers, chopped
1/4 cup pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon turmeric
2 cups white vinegar
3/4 cup brown sugar
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons organic cornstarch
12 ounces tomato paste

Day one:  In a large bowl combine: Zucchini, onions, green pepper, red pepper and the salt.  Mix together, cover and let stand over night.
Day two:  Drain well and put into a large pot.  Add mustard, garlic, cumin, turmeric, vinegar, brown sugar, nutmeg, pepper, cornstarch, tomatoes and tomato paste.  Bring to a boil and simmer for 15 minutes.  I then placed them in sanitized pint jars and boiled them in a water bath for 20 minutes.  This recipe made 8 pint jars.  Enjoy!

Sweet and Spicy Zucchini Pickles
 Adapted from: Martha Stewart Living

2 pounds (about 4 cups) zucchini
1 medium onion
2 heaping tablespoons real salt
2 cups ice cubes
1 1/4 cup apple cider vinegar
1 1/4 cup white vinegar
2 cups cane sugar
1 teaspoon whole mustard seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon ground turmeric

Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes.  Slice zucchini 1/8 inch thick.  Halve the onions and slice thinly as well.  Place zucchini in a large bowl.  Toss with 1 1/2 tablespoons of salt and 1 1/2 cups of ice.  In a separate bowl, toss onion with the remaining salt and then again with the remaining ice.  Refrigerate for 3 hours

Separately drain zucchini and onion.  Rinse and drain again.  Bring the rest of the ingredients to a boil.  Add the onion and return to a boil.  Add the zucchini and remove from heat.  Ladle zucchini and onions into hot, sterile jars.  Bring liquid to a boil again and fill the jars leaving 1/2 inch headspace.  Top with a new lid and band.  Process in a hot water bath for 15 minutes.  This recipe made 4 pint jars.  Enjoy!

Zucchini Milk
You can use this in replace of milk when baking or cooking!

Wash as many zucchinis as you would like.  Place in blender and puree until smooth.  Add a bit of water if you need to help break up the zucchini.  Freeze in freezer bags.  Enjoy!

The Perfect Bowl of Quinoa

                                          

Quinoa can be used for sweet or savory dishes.  It is packed full of 8 different amino acids (proteins).  You can buy quino in a variety of colors.  I will often keep a pot of quinoa in the fridge so it is available whenever I need it.  You can add it to salads, soups or as a side dish for meals or just a quick snack.  Add any sauce or seasonings you would like.  You can cook it in the mornings with vanilla, a splash of milk (any kind), cinnamon and raisins just like a bowl of oatmeal.  I will eat it with a diced up boiled egg mixed in and fresh mozzarella crumbled over the top.  Check out my site for a variety of quinoa recipes. (To the right on the side bar there is a label for "quinoa".) The possibilities are endless.  Maybe you have already discovered the joy of quinoa!

Complements:  Feeding the Whole Family

1 cup quinoa
1/2 tsp. sea salt
1 3/4 cups water

Rinse quinoa with water and drain.  (The surface of quinoa has a chemical called, saponin.  This is a natural coating.  It can have a bitter, soapy taste.)  Place rinsed quinoa, salt, and water in a 2 quart pot.  Bring to a boil, reduce heat to low, cover, and let simmer 15 to 20 minutes (usually closer to 15 minutes).  Don't stir the grain while it is cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  I usually remove it from the heat, crack the lid and let it sit another 5 minutes.  Fluff with a fork before serving.  Enjoy!

Crunchy Cabbage Salad

                                                      
This isn't a great picture, but this salad is perfect for a warm summer day!  It stores well so you can eat it for many days in a row.

Complements:  Hopkins Healthy Home Cooking

1/3 head of green cabbage
2 stalks broccoli, chopped
5 green onions, sliced thinly
2 stalks celery, sliced thinly
1 package Rameno Noodles (organic Koyo brand) (optional)(leave out if gluten or wheat free)
1/2 cup finely chopped almonds

Dressing:
1/4 teaspoon pepper
3/4 teaspoon salt
1/3 cup olive oil
1 tablespoon sesame oil
1 teaspoon sesame seeds
2 tablespoons water
3 tablespoons rice vinegar

Shred cabbage finely.  Add broccoli, onions and celery.  Crumble dry ramen noodles and stir into salad along with the almonds.  Toss with dressing.  Enjoy!

Shred cabbage finely.  Add broccoli, onions and celery.  Crumble dry ramen noodles and stir into salad.  Toss with dressing.

Mostly Not Potato Salad

                                          

This is a complete meal.  This salad has vegetables that are rich in complex carbohydrates and vitamins/minerals, olive oil as your healthy fat source and tofu, the only source of vegetable protein that is a complete protein (contains all 9 of the essential amino acids).  It is delicious and stores nicely. 

Complements:  "Super Natural Every Day", by Heidi Swanson

4 small pink, red or purple skinned organic potatoes, unpeeled, quartered
Big handful of organic green beans, trimmed and sliced into 1-inch pieces
2 tablespoons whole grain mustard
Extra-virgin olive oil
1/2 - 1 teaspoon cane sugar, agave nectar or honey
Fine-grain sea salt
1/4 cup finely chopped dill
1 small leek, white and tender green parts trimmed and chopped
6 stalks celery, trimmed and diced
1 cucumber, unpeeled, and cut into small cubes
1 tablespoon chopped fresh chives
6 ounces organic, extra-firm tofu, baked (or sauteed) and cut into small cubes

Bring a pot of water to a rolling boil.  Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes.  (I boiled my potatoes, let them cool and then cut them into bite size pieces) Thirty seconds before the potatoes are done cooking, add the green beans to the pot.  Drain the potatoes and beans and set aside.  In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tablespoon olive oil, the sugar and 1/4 teaspoon salt in a bowl.  Alternatively, combine the ingredients in a mason jar and shake until blended.  Taste and adjust if needed.  In a large skillet, saute the dill in a splash of olive oil over medium-high heat.  Add a couple pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.  In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives and the leek and add the dressing.  Taste and add a sprinkling of salt, if needed.  Served chilled or at room temperature.  Enjoy!

Garden Veggie Antipasto

                                             
I am always looking for new ways to serve a wide variety of vegetables at the dinner table.  This salad is marinated in a tangy vinegar-herb dressing.  I have to be careful not to eat the whole bowl before it gets to the table.  It is also great to snack on throughout the day!  Instead of the herbs listed in the recipe, I used Bragg Organic Sprinkle (pictured above).

Complements:  Diet for a New World

1 small organic cauliflower, cut into florets (I was out of cauliflower and used green beans)
1/2 bunch organic broccoli, trimmed and cut into florets
3 medium organic carrots, cut into sticks

1/3 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dried oregano 
1 teaspoon dried basil     
1 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a boil.  Put the cauliflower, broccoli, and carrots in the steamer basket, cover and steam until the broccoli is bright green in color, about 3 minutes.  Remove the steamed vegetables from the steamer basket; they should still have a crunch.  Put the vegetables in a salad bowl.  Put the vinegar, olive oil, basil, oregano, thyme, garlic, salt and pepper in a jar.  Cover with the lid and shake until the ingredients are well mixed.  Pour the vinaigrette over the steamed vegetables.  Toss until well coated.  Refrigerate for at least 30 minutes before serving.  Serve chilled or at room temperature.  Enjoy!

Double Chocolate Cookies

                                       

Are you looking for a hearty snack that includes chocolate? 

Complements:  The Whole Life Nutrition Cookbook

1/3 cup softened virgin coconut oil
1/3 cup maple syrup
1/2 cup walnuts (or pecans), ground (optional)
2-4 tablespoons whole cane sugar
1/4 teaspoon sea salt
2 teaspoon vanilla
1 teaspoon almond extract (optional)
1 cup organic brown rice flour
1/2 cup arrowroot powder
1/3 cup organic cocoa powder (vegan if necessary)
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 cup organic chocolate chips (vegan if necessary)

Preheat oven to 350 degrees.  Place coconut oil, maple syrup, ground walnuts, sugar, sea salt, vanilla and almond extract into a medium bowl and blend on high with an electric mixer for about 2 minutes. In a separate bowl, mix together the brown rice flour, arrowroot powder, cocoa powder, baking powder and xanthan gum.  Pour the wet ingredients into the dry and gently mix together with a fork or wooden spoon until well combined.  Fold in chocolate chips.  Grease a cookie sheet with coconut oil.  Form dough into balls then gently flatten between the palms of your hands.  Place on the cookie sheet.  Bake for about 12 minutes.  Cool on a wire rack.  Cookies will harden as they cool.  Enjoy!

Forbidden Rice and Pineapple Salad

This is a rice salad that uses black rice.  Thank you Andrea (from www.thehomeschoolingjourney.blogspot.com) for this excellent recipe.  I made it one morning to eat for lunch.  I could not help but sneak many spoonfuls of this salad all morning before serving it for lunch.  I ate it for lunch 3 days in a row!

1 1/2 cups black rice, cooked
1/2 yellow or red bell pepper, seeded and chopped
1 green onion sliced thinly
1/2 cups crushed pineapple
1/2 cup sliced almonds
1/2 cup olive oil
1 tablespoon raw can sugar
1 tablespoon rice vinegar
1 tablespoon wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup kale, diced into bit size pieces
3/4 cup chopped chicken or marinated tofu (optional)

Cook rice according to the package directions.  While rice is cooking make dressing by combining oil, sugar, vinegars, salt and pepper in a blender.  Blend until smooth.  Adjust seasonings to taste.  When the rice is done rinse it with cool water.  Place it in a salad bowl.  Add the bell pepper, onion, pineapple, kale, chicken or tofu, almonds and dressing.  Mix together and blend.  Chill for at least 1 hour. Enjoy!

Millet and Chickpea Salad

 

Need lunch?  This salad stores great for a few days in a sealed container.  You can eat it as a salad or use it to stuff in whole grain pitta bread.

1 cup cooked millet
1/3 cup olive oil
1/3 cup organic lemon juice
salt and pepper to taste
1 bunch of green onions, chopped
1 can organic garbanzo beans, drained
any and all vegetables you have on hand (I added chopped carrots and cucumbers, steamed broccoli and sauteed zucchini and cabbage)

To cook the millet place one cup of water into a sauce pan.  Bring to a boil.  Add 1/2 cup millet to the boiling water.  Turn the heat to low.  Cover and cook for 15 minutes.  In small bowl beat together oil, lemon juice, salt and pepper.  Pour over cooked millet and mix with a fork.  Toss in remaining ingredients.  Cover and refrigerate.   This is great eaten as a salad or stuffed in whole grain pitta bread.  Enjoy!

Chocolate Covered Peanut Butter Banana Bites

 

 

Do these even need an explanation?  Addicting!

melted semi sweet chocolate chips (dairy-free or vegan if needed)

organic peanut butter 

bananas

Slice the bananas into 1 inch thick pieces.  Place on a cookie sheet.  Top banana slices with a dab of peanut butter and cover with melted chocolate.  Place in refrigerator and allow to harden.  These are best stored in an air tight container in the refrigerator.  Enjoy!

Chocolate Fudge Pie

 

This pie is very rich.  A little goes a long way.  You could omit the crust and it would still slice nicely.  Without the crust you could serve it as a moose.

Crust:
1/2 cup rolled oats (gluten free if needed)
1/4 cup pecans, chopped
2 tablespoons honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 teaspoon sea salt
3 tablespoons whole grain flour (any flour will work)

Filling:
1 package firm organic tofu
1 teaspoon cocoa powder
1 teaspoon vanilla extract
2 tablespoons nondairy milk
1/8 teaspoon slat
8 ounces (1 cup) semisweet chocolate chips
2 tablespoons organic agave or honey

Whipped topping:
1/2 cup canned organic coconut milk (the really thick coconut milk that comes in the can, not watered down) or organic dairy whip cream
2 tablespoons organic agave or honey

To make the crust:  Combine all the crust ingredients in a a food processor and pulse to mix.  Press crust evenly along the bottom of a pie pan.

To make the filling:  Melt the chocolate.  Combine all filling ingredients into a food processor or high speed blender.  Blend until super-smooth.  Pour over the pie crust.  Refrigerate until firm (at least 3 hours or even over night).

To make the whipped topping:  Place the canned coconut milk or dairy whip cream into a mixing bowl.  Add the agave or honey.  Whip cream until stiff peeks form.  Top the pie with the whipped topping.

Enjoy!!

Trail Mix

Effortlessly keep your metabolism strong by eating frequent snacks and small meals throughout your day! With organic nuts and a bit of organic dried fruit (and don't forget a hint of dark chocolate), trail mix is one of the staple snacks everyone should have available to enjoy whenever they need a quick snack.

2 cups organic raw walnuts
1 cup organic raw almonds
1/2 cup organic dried cranberries
1/4 cup organic dried raisins
1/4 cup organic dark chocolate chips

Mix all the ingredients together. Keep in a sealed jar and always available to grab a handful as a quick and necessary snack. Enjoy!

Spinach and Quinoa Salad with Avocado and Grapefruit

• 
  
  
  I actually do not like the grapefruit on this salad. I included it because the dressing is very good. I do highly recommend spinach, quinoa, avocado and walnuts together! An incredible combination of taste and nutrients. (You can eat the grapefruit on the side!) If you cook up a batch of quinoa and keep in a sealed container in the fridge it is always available to mix into a salad. To the quinoa you can add spinach, walnuts, avocados and any other vegetable and mix it with your favorite dressing. The dressing below is a good one. You can eat this for lunch or a snack more then once throughout the week! Just keep all ingredients separate until you are ready to toss together. This recipe makes one salad.
  
  Ingredients:
  organic baby spinach (about 4 ounces, but I just toss in a few handfuls)
  1 organic ruby red grapefruit, peeled and fruit separated, reserving 3 slices
  1/2 organic haas avocado, diced
  1/2 cup cooked quinoa (cook up 1/3 cup dry quinoa and you'll make 1 cup of cooked quinoa, you'll have enough to save for a second salad :))
  1/4 cup chopped walnuts
  For the Citrus Vinaigrette:
  3/4 tablespoon olive oil
  3/4 tablespoon balsamic vinegar
  1 tablespoon chopped shallot
  salt and pepper to taste
  grapefruit juice from 3 reserved slices of grapefruit (if not using grapefruit you can use 3/4 tablespoon lemon juice instead)
  
  Directions:
  
  Rinse quinoa well under cold water. Place 1/3 cup dry qunioa into 1 cup of water. Bring to a boil. Turn down heat to simmer. Simmer 20 minutes. Lay out on a plate to cool. Peel the skin and white membrane off the grapefruit and separate the pieces. Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside. Cut the remaining grapefruit into small pieces for the salad. In a medium bowl whisk the olive oil, grapefruit juice (from 3 slices of grapefruit), vinegar, chopped shallots, salt and pepper. In a large bowl toss spinach, quinoa, avocado, grapefruit and vinaigrette. Enjoy!

Raw Waldorf Salad

This is a brilliant remake of the original Waldorf salad. This salad is rich and hearty, and a satisfying stand-alone meal. It is packed full of healthy fats, protein and the only sweetener (besides the lovely fruit) are a couple of pureed medjool dates.

Complements: Live Raw by Mimi Kirk


For the Salad:
2 green or crisp, firm apples, coarsely chopped
2 stalks of celery, chopped
Handful of raisins; if they are not plump, soak in filtered water for 15 minutes
1/2 cup walnuts and pecans, broken or chopped
Generous handful of grapes cut in half, your choice of color
1/2 lemon, juiced

For the Dressing:
1/2 cup almond, soaked for 4 hours
1/4 cup pine nuts
3/4 cup water
1 clove garlic, crushed (I wanted a sweeter tasting salad (instead of a savory salad) so I omitted the garlic and added 1 teaspoon real vanilla instead)
Pinch of sea salt
1 tablespoon lemon juice
3 medjool dates, pitted
1/3 cup extra virgin olive oil

Place all the salad ingredients in a bowl. Mix and set aside or cover and place in the refrigerator until you are ready to add the dressing and serve.

Place all dressing ingredients except olive oil in a high-powdered blender. Blend at medium speed while drizzling in the olive oil. Blend until creamy and smooth. I added a few tablespoons of water to make a thinner sauce. Chill for 4 hours (I did not do this step, I was a bit impatient to indulge in my salad).

To serve the salad slowly pour 1/3 of the dressing on salad and toss well. Use as much of the dressing as suits your taste. Place a lettuce leaf on a salad plate or in a shallow bowl. Place a large scoop of the salad into the leaf. Enjoy!

Black Bean and Sweet Potato Soup

4 cups cooked black beans (or 2 cans of black beans)
4 cups cooking liquid (from the cooked black beans) (or juice from 2 cans of black beans plus enough water to equal 4 cups of liquid)
1 small red onion
3 leeks
3 cloves of garlic
1 large sweet potato
4 carrots
2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon cinnamon
3 large tomatoes, diced or 1 small can tomatoes, diced (14.5 ounces)
juice of 1 lemon
1 tablespoon maple syrup
sea salt to taste

Heat olive oil in a large pot over medium heat, then add spices. Stir until fragrant. Add chopped onion, leek, and salt. Cook for a few minutes until vegetables begin to wilt a bit. Add garlic, the rest of the chopped vegetables and tomatoes. Stir occasionally. Using a blender or food processor, puree 2 cups of the cooked beans with 4 cups of the reserved cooking liquid. Add to the pot with the remaining 2 cups of whole, cooked beans. Simmer on medium-low heat, stirring occasionally, until the vegetables are tender, about 20 minutes. Season to taste. Add the juice of 1 lemon, maple syrup and sea salt. Serve immediately. Store leftovers in the fridge; freezes well. This is even better the next day. You can make it before hand and reheat the next day to serve. Enjoy!

Raw Tacos

I could live off these for the rest of my life. They are that delicious.

Complements: www.mynewroots.blogspot.com

Walnut Taco Mix:
1 cup raw walnuts
1 tablespoon tamari (soy sauce)
1/8 teaspoon ground chipotle pepper (optional, but I highly recommend it)
1 teaspoon cumin
1 teaspoon extra virgin olive oil

Put all ingredients in a food processor and pulse just to mix. Don't over-blend or you will end up with walnut butter.

Cashew "Sour Cream"
1/2 cup raw cashews
juice of 1/2 lemon
1 teaspoon apple cider vinegar
5 tablespoons water (approx.)

Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more.

Raw Salsa:
1 cup chopped organic cherry tomatoes
1/2 organic red bell pepper, chopped fine
1/2 organic orange or yellow bell pepper, chopped fine
1/2 organic red onion or 4 organic green onions, minced
1/2 cup chopped cilantro
1/2 clove garlic, minced
juice of 1/2 lime (about 1-2 tablespoons)
1 teaspoon raw honey
1 tablespoon extra virgin olive oil
pinch of sea salt

Whisk the garlic, lime juice, honey, olive oil and sea salt in the bottom of a bowl and set aside. Cut up the veggies into rather small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.

Other Raw Taco elements:
ripe avocado, cabbage, collard, kale, romaine or spinach leaves

Place all the prepared items out on the table. Start with a large lettuce leaf and layer in the walnut taco mix, cashew "sour cream", raw salsa and anything else you have included. Wrap up the taco and enjoy!!

Ultimate Breakfast Biscuit

These will get gobbled up. They are packed with protein, healthy fats and very little sweetener.

1 cup whole grain spelt flour
1 cup almond flour (I ground up 1 cup of almonds in a food processor)
1/2 teaspoon sea salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup organic dark chocolate chips
4 tablespoons organic agave sweetener or honey
6 tablespoons apple sauce
1/4 cup virgin coconut oil, melted
4 tablespoons unsweetened almond milk (or milk of your choose)
1 teaspoon pure vanilla extract
1 cup berries

Preheat oven to 375 degrees. Combine dry ingredients, including chocolate chips in a bowl and stir well. Combine wet ingredients in a separate bowl and combine well. Add the wet ingredients to the dry ingredients and stir just until combined. Spoon a rounded 1/4 cup of batter onto baking sheet and press berries into the top (I will add more next time, two on top were not enough). You'll need to leave about 2 inches in between each biscuit. Bake for 15-18 minutes. Allow to coll for a few minutes then place on a wire rack to cool further. These are best eaten fresh, otherwise store in air tight container and chill. Warm gently in oven to refresh. Enjoy!

Baked Tofu Bites with Dipping Sauce

These make a delicious lunch or snack. They are also wonderful tossed onto a salad!

Tofu:
1 - 16oz package organic non-gmo extra firm tofu
olive oil for drizzling
salt and pepper to taste

Dipping Sauce (optional):
3 tablespoons tamari, soy sauce or Bragg's liquid aminos
2 tablespoons honey
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil

Preheat oven to 450 degrees. Chop the tofu into 1 inch squares and place them in a bowl. Drizzle olive oil over the tofu and gently mix. Sprinkle with salt and pepper and gently mix again. Place squares of tofu on baking sheet and place in the oven. Bake for 15 minutes, flip tofu over and bake for 15 more minutes (a total of 30 minutes). Mix ingredients for the dipping sauce. When tofu comes out of the oven you can dip the pieces in the sauce and eat or toss them on top of a salad. Enjoy!

Caprese Skewers

2 cups cherry tomatoes
1/2 pound fresh mozzarella cheese, cubed
1/2 cup fresh basil leaves, lightly torn
olive oil for drizzling
balsamic vinegar for drizzling
skewers

Begin with a fresh basil leaf, spear the basil followed by a cherry tomato and mozzarella cheese piece, as desired. Repeat with each additional skewer. Generously drizzle the olive oil and balsamic vinegar over the skewers. Enjoy!

Peaches 'N' Cream

Amazingly refreshing and guilt free!! This is so very, very good.

Complements: Diet for a New World

6 ripe peaches, stones removed and sliced into thin wedges
2 cups raspberries, blueberries, strawberries or other berries in season (optional)
1 cup raw almonds
3/4 cup almond milk or other milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup raw almonds, toasted and slivered or chopped

In individual goblets, layer the peaches and berries. For the almond cream: blanch the almonds in boiling water for 30 seconds. Drain and plunge the almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the almonds, almond milk, maple syrup and vanilla in a blender and blend until smooth, about 2 minutes. Pour the almond cream over the tops of the fruit and sprinkle with the toasted almonds. Chill until ready to serve, up to 3 hours. Enjoy!

Summer Squash Sloppy Joes

1 pound of organic ground chicken breasts (or a 12-oz package of soy crumbles)
1 tablespoon extra virgin olive oil
1/2 sweet onion, chopped fine
1 carrot, shredded
1 1/2 cups summer squash, grated (I used 2 small zucchinis)
6 - ounce can tomato paste
3/4 - 1 cup water
1 garlic clove, minced
1/2 - 1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
salt and pepper to taste
grated cheese (optional)
6 whole grain hamburger buns, toasted (or gluten-free buns if needed)

In a large saute pan over medium heat, heat the olive oil until shimmering. Add the meat and cook 5 minutes. Add the chopped onion and cook, stirring occasionally, about two minutes. Add the carrot and summer squash to the mixture, mixing well and cooking another 2 minutes. Add the tomato paste and water, stirring to dissolve completely. Add the garlic, chili powder, paprika, oregano, salt and pepper. Simmer for 15 minutes. Place on hamburger buns and top with cheese. Enjoy!