Baked Summer Squash with Kalamata Vinaigrette

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Hello new summer star, this dish is so tasty! The colors aren’t the most pleasing to the eye, but this combination is packed with flavors! Who would have thunk to combine kalamata olives & summer squash? Not this lady – however I am so glad I tried it out! The vinaigrette is top notch by itself, I have already made it again in bulk for future salad dressings!

  1. Preheat oven to 350degrees & layer cookie sheet with parchment paper
  2. Slice 5 small summer squash lengthwise & lay on parchment paper – cook til tender
  3. For kalamata vinaigrette, in a blender add in: 1/2C pitted kalamata olives, 1/4C water, 1T EVOO, 1T apple cider vinegar, 1/2t black pepper & 1/4t salt – set aside
  4. Grab a large bowl & add in: 1C diced baby tomatoes, juice from 1 lemon, 3 minced garlic cloves & 1T EVOO

Once squash is tender add to bowl & toss with the mixture – lay on plate & top with kalamata vinaigrette!

Nutritional Info Per Serving (Serves 2): 250 calories – 20 grams of fat – 16 carbs – 4 grams of protein 

Continue reading for ingredient list & original recipe…

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Three Taste Noodles

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Okay, so what is this mess of a pic above? Pure goodness, thats what! I swear…do not be scared of the ingredient list. It is a mis-match of salty, spicy & sweet and turns out to be the perfect combination!

On to the weird but amazing concoction…

  1. With a vegetable peeler make long thin strips from 2 large summer squash & put strips in bowl (skin & all)
  2. In a side bowl mix: 2T almond butter, 2T Braggs Amino Acid, 1T chopped fresh basil leaves, 1T fresh minced rosemary & 2t curry powder – stir until all is blended well
  3. Then slice up 1 small jar of anchovy filets that are packed in oil (Trust me, super tasty!) & 3/4C pitted kalamata olives to the squash bowl
  4. Combine liquid bowl into the squash bowl & mix with hands – get messy & make sure the juice gets over every little last piece

Serve immediately or keep in an air tight container in the fridge. This will last several days & flavors keep on forming! And honestly this could be served as a summer side salad at a party or a just a main dish like I did it! Hope you enjoy.

Nutritional Info Per Serving (Serves 4): 150 calories – 11 grams of fat – 7 carbs – 5 grams of protein 

Continue reading for the ingredient list & original recipe.

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