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Hope you all are enjoying the new July Newsletter that went out this morning! If you didn’t receive it and would like to check out the sidebar where it says “Subscribe To My Newsletter” and submit your preferred email.

Also today I have a great guest post about Healthy Traveling up on Eating Bird Food so go check it out.

Zucchini Pesto Quinoa Pie

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Ingredients:

  • 1 medium zucchini, thinly sliced (mandolin is best for this)
  • 1 tablespoon olive oil
  • 1 teaspoon sherry vinegar
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • Salt & Pepper

Toss together and marinate while your preparer quinoa and pesto.

Cashew-Pea Pesto

  • 2 cups shelled sweet peas
  • 1 bunch garlic scapes, chopped (approx 1-1.5 cups)
  • 1/2 cup cashews
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Process everything except olive oil together until small pieces. With the processor on slowly stream in the olive oil until smooth and blended together.

Quinoa– cook according to the directions.

Topping:

  • 1/2 cup panko
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano

Mix together.

Method:
Preheat oven to 350F.
Place one layer of zucchini in the bottom of a pie pan. Top with the quinoa. Top the quinoa with the 1/2 cup of pesto and then top the pesto with the remaining zucchini. Top the zucchini with a layer of the panko topping and drizzle with a little olive oil. Bake for 20-25 minutes until browned.

Peas Make This

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Baked Green Tomatoes with Cashew-Pea Pesto and Tequila Lime Veggies served with refried beans and melted Daiya

Cashew-Pea Pesto

  • 2 cups shelled sweet peas
  • 1 bunch garlic scapes, chopped (approx 1-1.5 cups)
  • 1/2 cup cashews
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil
Process everything except olive oil together until small pieces.  With the processor on slowly stream in the olive oil until smooth and blended together.

Tequila Lime Veggies

  • 2 small patty pan squash, thinly sliced
  • 1 medium onion, chopped
  • 1/2 bell pepper, chopped
  • 2 garlic cloves, sliced
  • 1 jalapeno, sliced
  • 1 shot of tequila
  • 1 lime juiced
  • salt and pepper
In a medium saute pan over medium-high heat spray with cooking spray and saute the squash, onion, pepper , garlic and jalapeno until soft.  Add the tequila, lime juice, salt and pepper and cook until the veggies are caramelized.

Restaurant: Mint- Waitsfield, VT

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Neil and I spent most of the day running around visiting farmers markets (we visited three) and we finally needed to fuel ourselves. After leaving farmers market number three in Waitsfield, VT we decided to try out Mint a vegetarian restaurant in Waitsfield. We tried it a last winter and we thought it was really delicious but we just haven’t made it back until today.

We were seated outside in Paris and after reviewing the menu we decided on two dishes to share- the Falafel Plate and the Tempeh & Roasted Red Pepper Sandwich.

The sandwich was good but it wasn’t great.  It was a little bland and I would have loved for it to be toasted because it got a little soggy. The greens were wonderful dressed with a lavender-herb vinaigrette; so different but so good.

Now as for the falfael plate- yes it tastes as amazing as it looks.

Look at how crispy these little falafel balls are but how moist and wonderfully tasty they are in the center. Everything was amazing! The pita and falafel were warm and delicious with the tahini sauce.  The hummus was so tasty especially on the pita with a piece of roasted red pepper.  What can I say it was so good I could eat it every day.

Overall our second experience at Mint was just as good as the first- well probably even better. The only downfall of the place is the service is fair but the food is wonderful.

Mini Road Trip & a BBQ

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Friday after work I hit up the gym for an elliptical and recumbent bike workout while reading The Hunger Games: Catching Fire. Have you read this yet? If not go out and get all three books because they are ADDICTING! I will most likely be finished all three by Monday night.

After the gym I picked up a few snacks for our mini road trip to meet my parents and G-Ma for a BBQ at their campsite on Lake Elmore.

Both of these so good!

Iced Coffee to Share

We finally made it to their site and got comfy around the fire with the family.  Neil chatted while I helped my mom cook up our dinner of garlic and onion potatoes, asparagus, sauteed veggies and vegan sausages.

Then we had a photo shoot:

G-Ma and Me

Ma & Pa - love the mitt

Lovers

Breakfast: Uncle Sam In A Jar

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Uncle Sam In A Jar: WholeSoy Apricot Mango Yogurt, organic blueberries, shredded unsweetened coconut, Uncle Sam Toasted Whole Wheat Cereal. Repeat until full.

Check out Ricki’s Summer Wellness Weekends Event happening over at her blog! You’ll find one of my recipes and a number of other great healthy ones.