I love that I have friends who live out in the country…where you can see for miles, and the sky is so big…you can’t help but feel so free!This week, I was given the privilege of taking care of one of my friend’s chickens while she was on vacation.
I was also in charge of taking care of her garden–watering and weeding–and I got to help myself to the veggies that ripened during my days there. What a haul! Zucchini, yellow squash, cucumbers…I chopped and froze several bags for later, and I plan to make and can some sweet and hot pickles (a.k.a. “Wickles”) soon!– An easy crockpot recipe (served with a side of roasted zucchini and Italian seasoning):
4 chicken breasts + 1 cup salsa + 1 can of black beans
Cook on low for 6-8 hours. I served as “tacos” with softened corn tortillas, but you could also serve it over rice or spinach.And I had to try this Paleo chocolate zucchini bread, which is amazing! It’s mixed in the food processor, so the texture is smooth, and not weird with the zucchini. I don’t often keep almond flour on hand because of the expense, but it’s worth the splurge sometimes.Here’s some other good zucchini recipes for your summer harvesting pleasure:
– Baked Zucchini Fries from Against All Grain
– Almond Flour Zucchini Bread from Against All Grain
– Quinoa-stuffed Zucchini Bites from Tasty Yummies
– Poor Man’s Ratatouille from Meals with Morri
– Zucchini “Pizzas” from Discovering the Extraordinary
Bask in the sunshine, get messy in the dirt, and enjoy today!
(Shared on Gluten Free Fridays.)