Teriyaki Zoodles and Meatballs

I made zoodles once before, years ago, and the kids did not really care for it.

I decided to try making them again, since I received two huge zucchinis in our weekly CSA delivery.

On this occasion, I added 1/2 c teriyaki sauce to the two spiralized zucchinis and let everything cook on med-high for just 3-5 minutes (note - I was told by a chef friend to dry the zucchinis on paper towels first to absorb the water; next time I will do this, because the zucchini got a little mushy!).

I added in the pre-cooked meatballs (I used Aidells Teriyaki and Pineapple Chicken Meatballs).

Surprisingly, very little was left of the zoodles!  It was a hit amongst most in the family (my youngest did not care for it too much).

I'll definitely make this again when I need a quick and easy dinner, and I have zucchini on hand!

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Banana "Ice Cream"

I've seen many photos online of Banana Ice Cream (or "Nice Cream"), but it wasn't until recently I finally decided to give it a try, just in time for National Ice Cream Month.

All you need is one ingredient - bananas!

That's right - just one ingredient!

I simply sliced 2 bananas, froze them overnight, and blended them until it was a soft-serve consistency.

You can eat it as is, or freeze the bananas for at least another hour for a firmer "ice cream."

So simple, healthy and refreshing!

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Chocolate-Covered Mandarins

For a super easy, healthy treat (great as an after-school snack) - make these Chocolate Covered Mandarins!

All you do is dip the Mandarin slices in chocolate, sprinkle with some sea salt, and chill for at least 20 minutes!

The combination of the sweet and salty is so good!  I'm not a big mandarin orange eater, but I couldn't stop eating these! 

My oldest and middle sons loved them too (my youngest just sucked off the chocolate - he's the pickiest eater, but hopefully he'll outgrow it like my middle son did).

Enjoy!

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Kale Chips Recipe

I've always wanted try kale chips, but they are so expensive in the stores.  After buying some kale at the local farmers market, I decided to try and make them myself. 

I tore the leaves off of 1/2 bunch of kale into bite-sized pieces.  I washed the leaves and dried them thoroughly.

I then placed the leaves in a bowl with 1/2 teaspoon olive oil and tossed to ensure the leaves were coated well.  I sprinkled 1/2 to 1 teaspoon sea salt (I used Sea Salts of Hawaii Uahi & `Alaea Sea Salt Blends) and spread the kale onto two baking sheets lined with parchment paper.  

I baked at 300 degrees Fahrenheit for 10 minutes, then rotated the baking sheets and baked 10 minutes more.

I couldn't believe how yummy they were!

You really have to play around with the recipe in terms of baking time and the amount of oil and salt to use.  I've read that a few seconds of over-baking can make the kale burnt and brittle, and that too much oil can make them soggy.

If your kale chips turn out a little burnt-tasting try and lower the temperature to 275 or bake for a few minutes less.  And if they are too soggy, use a little less oil.

Such an easy, healthy, yummy snack!

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Super Easy Roasted Garlic Japanese Eggplant

I love eggplant, and I really made these super easy Roasted Garlic Japanese Eggplants.

I simply took 3 Japanese eggplants and sliced them in half lengthwise after trimming the tops. 

I then scored each one (you can skip this step if you wish), and brushed some olive oil onto each slice (about 1/8 cup total) and sprinkled with chopped garlic (1 tablespoon) and some sea salt (about 1/4-1/2 tsp).

I roasted at 400 degrees for 35 minutes, and garnished with sliced scallions.

It sure was delicious!

Next time I'm going to try using a miso glaze and hopefully that dish will turn out just as yummy or even yummier!

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