This weeks garden harvest!

 Beets, peas, spinach and lettuce OH My! 😍 Very excited for our peas! We all love frozen peas as a snack in our house!!! Not sure I’m excited about shucking them though.  


Zucchini Fries with Chipotle Mayo

 One of the veggies I’ve always poo pood is zucchini! If you’ve been following my posts you know my first thought when I hear zucchini is a mushy smooshy mess that you get when you saute zuchini with butter (which I grew up eating Yuck!). Over the years though I’ve grown to love zucchini sticks raw with a little ranch dressing! Especially because we have had an abundance of them in a garden the last few years! The next best thing to eating it raw is my Zucchini Fries! These are tasty, perfect to pair with a burger or hot dog, so quick and easy to make and the dipping sauce adds that little extra kick to spice things up!

Ingrediants for Fries (serves 3-4 people):

3-4 average size zucchini cut in them into 4″ long sticks. I usually cut them in half the long way, cut them in half again, and the cut the fries usually 3-4 fries from each of the quartered sections
3 tbsp olive oil
Salt and Pepper to taste
1/4 tsp smokey paprika
2 tablespoons Roasted Garlic Seasoning

Directions for Fries:

1. In large bowl place zucchini fries and drizzle with olive oil making sure they are coated well
2. In small bowl mix all your spices so you can evenly coat zucchini
3. Sprinkle spice mixture over zucchini tossing zucchini gently so you coat all sides
4. Place zucchini on grill (you want your grill to be between 350-375 degrees)
5. Cook on each side 2-3 minutes (the longer you cook the more “soggy” they will become so you don’t want to overcook) I prefer mine to still have a little crunch to them!

Dipping Sauce-Using my homemade mayo I usually take about a cup of mayo  add 1 1/2 heaping tbsp of Chipotle seasoning (you can use less depending on what your taste buds like), and add in a diced up whole Jalapeño (with seeds removed). Mix it together really well and let sit in the fridge 1-2 hours before serving so the seasoning has time to really soak in.  I usually make this a day or so ahead of time. We use it for everything dipping sauce, burger topping, coating for chicken, it has so many uses as it’s so tasty!


The Garden is Bursting with Goodness

I can’t get over the huge amount of Kale, Lettuce,  Pruprle Basil, and Spinach we are harvesting! I had to share lettuce with a neighbor today we have so much! Love summer! So thankful for the ability to produce our own food!  So many great recipes to make this summer! 


This is Amazing!

Last month I had the amazing Chicken Salad from Make-Ahead Paleo at a friends house but of course due to being a picky eater I picked out half the ingrediants! So I decided to swap out some of the ingrediants and make a version for me! 😊 It came out amazing!

Check out Tammi Credicott’s website for more info on her cookbook Make-Ahead Paleo! 

Better Late Than Never!

We started the seeds! Turned sowing our seeds into not only a Science lesson but also a English and Math lesson! 

So many great veggies to come!  We ended up starting 4 boxes of seeds! Still need to pick out some melon and squash to start!

Paleo Baby enjoyed being Momma’s helper adding in the soil discs, watering, and counting seeds for each hole!  As well as sounding out letters in our veggies for the markers!

 Can’t believe I got these seedling starter boxes end of last season for only $.99!!! Such a great deal and we can just reuse them like we did with last years boxes! Always good to check end of season sales for things that you can store for the next growing season! Even some of our seeds are heirloom and we’ve been harvesting each year, drying, then planting the next year or just storing left over seeds in a cool place and taking out for spring! 

Have you started your garden yet?


Fresh Salsa

So what do you do when organic cherry tomatos are buy one get one free??? Make salsa of course! Thank you to my amazing sister in law Joy for her super yummy fresh and healthy recipe! 


2 cartons of cherry tomatoes

2 large jalopenos (deseeded)

2 large cloves of garlic

2 tsp apple cidervinegar 

1/2 medium sweet onion

1 tsp hot chili powder

1/2 tsp cumin

Salt and Pepper to taste


Hand chop all fresh ingredients I use a Pampered Chef hand chopper and do each ingrediant individiually and add it to a bowl. Chop to the consistency you like. I prefer my salsa to be very fine no large pieces. Pour in vinegar, chili powder and cumin. Mix all together. Add salt and pepper to taste. Chill in fridge 30 minutes allowing ingredients to marinate together. Serve over your favorite veggies!

I had a cheat night and had a half of a half of baked potato covered with salsa along side some yummy meatloaf and purple cauliflower!