Tag Archives: recipe

The Best Zucchini Ever

My spontaneous Romanian-Italian-American friend, married to a French-Camaroonian-American occasionally visits me, bearing gifts because she knows I’m on this crazy GAPS diet.  She grew up with traditional Eastern European food, spent her formative cooking years in Italy, and has the frenzied pace of an American mother.  “The Best Ever Zucchini” is one of many of her delicious recipes that such a diverse background allows her to cook up out of nowhere; raciti, chicken livers, and goat stew are others!  I feel so Italian when I eat this dish.  When I asked her how to make the zucchini, she said, “Oh.  It’s nothing.”  But, let me tell you, it’s something, and it’s great!

On a recent visit to her house, with 9 kids running around, she showed me how to create this awesome zucchini.  If you like Italian antipasti type stuff, you will LOVE this.  If not, may not be your thing.  It seems a bit complex for kids’ tastes, but it’s a real hit with my husband and I.  Refrigerate a day or two for optimal flavor.

The Best Zucchini Ever

Indoor grill, grill pan, or outdoor grill.  (I use my Panini press.)
1-2 zucchini (Of the size before it gets all seedy inside.  Smaller is better.)
1/4 cup of olive oil, high quality, extra virgin
1/4 cup of vinegar (red wine or balsamic)
1-2 cloves of pressed garlic

Prepare dressing/marinade:  Combine olive oil and vinegar in a container with a lid you can mix well or shake.  Add 1-2 cloves pressed garlic.  If you don’t have a garlic press, slice it or dice it as much as possible and add.  Add a few turns from a sea salt grinder (or a couple pinches of your choice of salt).  Shake well.

Prepare zucchini:  Slice zucchini thinly.  Small, young zucchini really work the best.  A mandolin is nice, but NOT a must.  Cut either long ways or diagonal.  Place on a hot grill with NO oil.  Place the zucchini on there “dry.”  Grill until there are nice, golden lines on the zucchini on both sides.  Place a layer of the grilled zucchini in a smaller sized casserole dish (perhaps 8×8 or smaller).  Drizzle some of the dressing over it.  Grill more zucchini.  Layer over the previous layer.  Drizzle with more dressing.  Repeat until all of zucchini is grilled and dressing all drizzled over it.  Then mix gently.

Place in fridge, covered, and allow to marinate.  Keeps for several days.  Alternatively, you may eat it warm and fresh when made, too.

Family “gustar” report: It is not kid-approved at my house but my husband and I devour this stuff!  If your child likes marinated things, like olives and artichokes, this recipe will probably go over great, even with kids.



Posts in the draft bin:  Ways I “Stay on the Wagon”, Doctors are Pigeon-Holed

Related posts:  Multiple Ways to Use up Zucchini

Honey Lime Salmon with Mango Salsa

Here is a fast and easy supper that pleased our whole family!  If I can, I like to buy wild caught Alaskan salmon.  Wild caught salmon is much more tremendously nutrient-dense than farmed salmon.  I can’t even begin to tell you how important vitamin D is for our bodies, and sadly, many of us are vitamin D deficient.  A serving of wild caught salmon contains all the vitamin D a person, young or old, needs in a day, whereas a serving of farmed salmon usually does not make the cut-off.

In addition, farm raised salmon’s fish food often contains heavy metals, like lead, and polychlorinated biphenols (PCBs), which then concentrate in the fish and its coveted omega-3 fat stores.   Alaskan salmon is about as pure as it gets (which still isn’t completely pure!).

Yes, farm-raised is cheaper, but you just about have to eat twice as much to get the same nutrients and with the addition of more contaminants.

Honey Lime Salmon with Mango Salsawpid-IMAG1001.jpg

Salmon filets, about 4-5
Juice of 1 lime
Honey, 1 tablespoon
Salt, 1-2 tablespoons
Oil of choice, enough to liberally coat skillet

Sprinkle salmon filets with salt and set aside.
Whisk oil, honey, and lime juice in a large skillet.  Heat over medium-high heat.
Add in salmon, skin-side facing ceiling.  Allow underside to brown.
Turn and cook skin side until the filet is cooked through and skin is ideally browned.
Turn once more, if needed, to further brown and caramelize fish.
Remove from heat.
Serve with salsa.

Mango Salsa

2 well-ripened mangos, diced
Juice of 1 lime
Red onion, diced , 1 tablespoon
1 ripe avocado, chopped
Cilantro, 1/4 cup, more or less to taste
Honey, 1 tsp or to taste
Salt to taste

Mix in medium-sized bowl.  Serve over salmon.

Enjoy!  Please let me know if you ever try and like any of the recipes on the blog…or alternatively, if you don’t!  What you tweaked or left out!  Wishing you a great rest of the week!


Am J Clin Nutr. Vitamin D deficiency: a worldwide problem with health consequences.  Michael F Holick and Tai C Chen.  April 2008.  vol. 87.  no. 4. 1080S-1086S