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Health Benefits:  Are you wondering what to do with all the summer zucchinis I know you have laying around or are about to? These zucchini pancakes are a great way to both use up these summer squash while also sneaking some vegetables in for picky eaters. They are quick to throw together, keep well in the fridge for leftovers and, as a one-bowl recipe, are a good one for the kids to get in the kitchen and help with. And for those of you without kiddos, they are just as delicious especially with some of the suggested toppings below. Zucchini:  Not only incredibly versatile in the kitchen, but rich in antioxidants like lutein and zeaxanthin, vitamin C and fiber, zucchini is a perfect vegetable to throw in whatever you are making, to up the nutritional value. Think breads, pasta sauces, smoothies, overnight oats. Grate some up and throw them in, most will never know! Chickpea Flour:  Chickpea flour is one of my favorite gluten-free flour options. Not only do I love the nutty flavor it adds to things, it's naturally high in protein and fiber, promoting a feeling of fullness and supporting stable blood sugar levels. Nutritional Yeast: Often used as a cheese substitute, nutritional yeast is a complete protein and an exceptional source of B vitamins, including B12 (which is particularly important for those on plant-based diets or anyone seeking an energy boost). For those of you not familiar, it comes as powdery flakes and is easy to toss in anything that needs an umami/cheesy flavor and great way to up the protein content of your dish with 5 grams/2tbsp. My favorite is Bragg's. Ingredients (Makes 8 Pancakes): 1 large zucchini or two regular (I used one very large one) 3 eggs 3/4 cup chickpea flour 1/2 cup gluten free breadcrumbs 1 small yellow or white onion, diced 2 tbsp nutritional yeast 2 cloves garlic, grated 1/4 cup soy milk or milk of your choice 1/2 tsp salt Black pepper to tast 4 tsp olive oil, divided Instructions: Grate the zucchini on a box grater over a colander and squeeze lightly. You don't need all the liquid gone, you just want one good wring out of it. Set aside to continue to drain while you prep the other ingredients. Finely dice the onion and mince or grate the garlic. In a large bowl, whisk together the eggs and soy milk. Add the chickpea flour, breadcrumbs, nutritional yeast, garlic, onion, salt and pepper to the liquid mixture. Add the grated zucchini and mix all ingredients together well. Heat a large non-stick pan over medium high heat. Add 1 tsp olive oil. Add batter, 2 pancake-sized fritters at time to the pan. Cook for about 5 minutes/side or until golden brown. Repeat using 1 tsp olive oil for each 2 fritter-batch. Serve as is or with any topping you like, see below for recommendations. Suggested Toppings: Scallions Capers Make a greek yogurt or silken tofu dip with some mustard, dill and lemon juice Pesto Nutrition Info (per 2 Pancakes): Calories: 223 Protein: 13.4g Carbs: 20.7g Fat: 9.8g Fiber: 3.2g

Health Benefits: This salad is one I made up for a party a few weeks ago when I had a bunch of wilting scallions in my fridge. The dressing is really the star here and it packs a garlic/umami punch with the roasted green onions. Roasting them takes away the onion-y edge they have raw and enhances their sweetness. It's a great side dish or main meal, so take your pick. And while I frequently cover the benefits of greens in any form, this salad has other stars that also provide a variety of health benefits: Scallions and Garlic:  Both are alliums, which are rich in allicin, the compound responsible for their pungent flavor and which offer significant health benefits, including immune-boosting, anti-inflammatory, and potential cardiovascular protective effects. Pecans: These nuts are a good source of healthy fats, fiber, and protein. They are particularly rich in antioxidants, including ellagic acid, and provide minerals like manganese, copper, and zinc. Pomegranate Seeds:  These vibrant jewels are packed with antioxidants, particularly punicalagins, which contribute to their anti-inflammatory and antioxidant properties. They also provide Vitamin C and fiber. Nutritional Yeast:  This inactive yeast is a fantastic plant-based source of B vitamins, including B12 (often fortified), which are essential for energy metabolism, nerve function, and red blood cell production. It also provides 5 grams plant protein/2tbsp making it a great addition to salad dressings or topping to dishes for an extra boost of protein,   Ingredients (Makes 4 servings): Charred Scallion Dressing: 10 scallion stalks 1/2 cup plus 1 tsp olive oil divided 1 tsp salt 2 tbsp lemon juice 1 tbsp apple cider vinegar 1 tbsp dijon mustard 1 tbsp tahini 3 cloves garlic, grated Water, as needed Pecan Topping: 1/2 cup raw pecans, chopped into small pieces 2 cloves garlic, grated 2 tsp olive oil 1/4 tsp salt 2 tbsp nutritional yeast Salad: 6-8 cups kale, washed, sliced finely 1 tsp lemon juice 1/2 cup pomegranate seeds Optional Substitutes: For the crunchy topping, you can substitute any raw nut or seed of your choice Other dark leafy greens would also work well such as spinach or arugula Try apples instead of pomegranate seeds or dried cranberries Instructions: Preheat oven to 450 F. Place washed scallions on a baking sheet lined with parchment paper and toss with 1 tsp olive oil. Roast for ~10-12 minutes, turning halfway until the scallions are taking on a golden, roasted color with some caramelization. Remove from the oven. Save your baking sheet and parchment paper. To a blender add the onions and remaining dressing ingredient. Blend till smooth and add water, 1 tbsp at a time till desired consistency. Taste and adjust, always! For the pecan topping, place the chopped pecans on the same baking sheet you used for the scallions and roast for ~3-4 minutes until starting to brown and you can smell them. Careful, nuts go from toasted to burnt quickly! Remove from oven and let cool just till you can touch, but still warm. Adding the remaining topping ingredients and toss to coat. Set aside to let cool. To prepare the salad, toss the washed, chopped kale with lemon juice and massage till kale is soft. Top with the pomegranate seeds, pecan crumbles and dressing. Enjoy! Nutrition Info (Per Serving): Calories: 350, Protein: 8.1 grams, Carbs: 15 grams, Fat: 31 g Fiber: 8.1 grams

Let’s just dive straight into the tofu. If you love it, I do too! If you hate it, it might be because you need to do something different to it and soon you’ll find tofu can become pretty much anything you want it to, if you play around. This has become one of my go-to breakfast recipes during the week. It takes about 10-15 minutes all in and makes two servings at a time. So, if it’s just you eating it, you can make two days of breakfast in one go. And you can easily make more or less if your families like it too. Health Benefits : It packs more than 30 grams of protein which helps keeps you full during the day, has vitamin B12 in the nutritional yeast, important if you aren’t eating many animal products, includes anti-inflammatory spices such as turmeric, a dose of healthy fat with tahini and fiber with the spinach. If you need a high-protein, low carb, plant-based, packed with nutrients breakfast option, this is delicious! Ingredients:  1 block firm tofu (not soft!) I like the Heiwa brand which is organic, available at Whole Foods and from Maine!  2 cups loosely packed spinach or any greens 1/4 tsp ground turmeric 1/2 tsp garlic powder  1/2 tsp onion powder 1/2 tsp smoked paprika or regular paprika 1/2 tsp Kala Namak (this is Indian black salt and is what it makes it taste like eggs; it smells like sulfur. You can buy it on Amazon and while you can certainly skip this one, it makes a big difference and is a useful spice for giving things an egg flavor) 1 tablespoon tahini 2 tablespoons nutritional yeast 1/2 cup milk of choice (I used soy but oat works well too or any milk you like) Salt & Pepper to taste Everything But the Bagel Seasoning Hot Sauce Instructions: Heat a pan over medium high heat with 1 tsp olive oil. Crumble tofu (with your hands or spatula) into scrambled egg-like pieces into the pan. Add spinach and sauté until the tofu is warm and spinach is wilted. Meanwhile, mix all the remaining ingredients in a bowl. Pour mixture into pan and stir gently until thickened to your desired texture. Enjoy! I top with Everything but the Bagel Seasoning and/or hot sauce.