Zucchini Vinaigrette

Source: Food Combining for Health
Date tried: April 18, 2018
Yield: 4 servings
Time needed: 1 hour to allow for cooling.

A tasty little side dish, And another way to use zucchini.

Zucchini Vinaigrette

Zucchini vinaigrette
8 small zucchini
1 tsp. sea salt
1 large onion
6 Tbsp. olive oil
3 Tbsp. cider vinegar
1/2 tsp. Dijon mustard
1/2 tsp. clear honey
paprika
1 Tbsp. chopped parsley

Wash zucchini and slice into rounds about 1/4” thick
Bring a little water to a boil in a saucepan. Add salt and zucchini.
Allow to simmer gently for about 5 minutes until zucchini is tender but not soggy.
Drain and set aside to cool.

Meanwhile slice onions finely and set aside.
Mix oil, vinegar, Dijon mustard and honey to make a vinaigrette dressing.

About half an hour before serving, arrange onions slices and zucchini in individual bowls.
Pour vinaigrette over vegetables.
Sprinkle with paprika and parsley.
Chill for 30 minutes before serving.

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One Egg Tofu Quiche

Source: Diet for a Small Planet
Date: December 5, 2017
Yield: 6 servings
Time needed: 90 minutes

A low-calorie option for quiche-lovers. In my opinion there is not much to recommend it if one is not dieting.

One Egg Tofu Quiche

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Tagine of Moroccan Vegetables with Couscous

Source: May All Be Fed: Diet for a New World
Date tried: July 25, 2017
Yield: 4-6 servings
Time needed:1 hour

This is a delicious and quite an impressive dinner fit for company.
In spite of the long ingredient list, it is fairly simple to make.

Tagine of Moroccan Vegetables with Couscous

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Vegetables with Ground Beef

Source: Food Combining for Health
Made: November 12, 2013
Yield: 3-4 servings
Time to make: 2 hours, mostly simmering time.

A nice satisfying stew.  I really liked this. And except for a tiny ½ teaspoon of potato flour it is pretty much devoid of starch, so it’s a good paleo choice.  With extra time, it would work well in a slow-cooker. Actual preparation prior to simmering only takes 15 minutes or so.

Vegetables with Ground Beef

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