Sherpa Pie

Continuing on from my last blog post, another tasty idea using zucchini sheets – Zucchini Sheets

Brainstorming led me wanting to incorporate the sheets into a pie, lining a baking dish with them. Kind of imagining a vegetarian option of a cross between shephard’s pie and chicken pot pie.


  • 9oz tempeh
  • 3/4 cup Maya Kaimal Coconut Curry sauce (I find this at Costco)
  • 1 cup Abborio rice
  • 1 onion
  • 3 cups vegetable broth
  • 1 carrot, I used purple cause it’s pretty
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 small zucchini
  • 1 head broccoli
  • 2 tsp garlic
  • Salt/pepper to taste
  • Zucchini sheets
  • Plum fruit leather
  • 1/2 c peanuts

* Bonus 😊 I was lucky enough to have fruit leather on hand. It was made from this recipe – Fruit Leather


  • Slice tempeh into thin strips and place in dish with the coconut curry sauce and let it marinate for a few hours
  • Preheat oven to 425Β°. Slice tempeh into stripes and bake for 15 minutes, then flip and bake for 15 more minutes
  • Make rice according to directions on container, using the onion and vegi broth
  • Cut up all the vegis and make a pretty design on baking sheet πŸ˜‰
  • Drizzle vegis with olive oil and toss with salt, pepper and minced garlic. Bake at 425Β° for 25 minutes.
  • When all the elements are finished cooking. Layer zucchini sheets in a 8 1/2 x 11 sprayed baking dish

  • Fill with rice, tempeh and vegis. Top with plum fruit leather strips and bake for 10 minutes at 425Β°. Because I wasn’t sure how the fruit leather would turn out, I only covered half of the dish, just in case it was horrible. Good to leave your options open. 😊

  • When done, top with chopped peanuts

Another winner! Can’t wait to see what is nextπŸ€”

Layered Summer Vegi Trifle

One of the biggest perks and most fun aspect of this blog is sharing food and ideas with my fun, foodie friend. At only 1.5 miles away, it’s super easy to trade all of our creations back and forth!

So, you can imagine my excitement when she stopped by with her newest masterpiece, zucchini sheets. Or as she coined them, flavor layers, because you can go as wild as you want, flavoring them with herbs, spices; the possibilities are endless. – Zucchini Sheets

Brainstorming ideas of how to incorporate them into a casserole, led me to eggplant. I was thinking either Mexican, replacing the corn tortillas or Italian and replacing the lasagna sheets. When I saw the eggplant cutlets at Trader Joe’s, the heavens opened and sang.


  • 1 box Eggplant cutlets
  • 6 zucchini sheets
  • 1 onion
  • 1 zucchini
  • 1 orange bell pepper
  • 8 oz mush
  • 1 tsp garlic
  • 1 Tbsp parsley
  • 1/2 Tbsp oregeno
  • 1 small bunch fresh basil
  • Pepper to taste
  • 1 2 lb jar marinara sauce


Preheat oven to 425Β° and grease baking sheet. When ready, bake eggplant for 10 minutes. Flip, bake for 5 minutes more. Then broil for last 5 minutes.

Chop vegetables and saute over medium-high heat until soft. Add in garlic. Saute for 30 sec. Add in herbs. Mix. Add half of the jar of marinara sauce. Simmer for 15 minutes.

Once eggplant is done and the vegetable/sauce is done. You can start assembling the casserole.

In a sprayed 8 1/2 x 11 casserole dish, layer zucchini sheets. 2 fit perfect. Then eggplant. Top with the vegi sauce and repeat. Dump the rest of the marinara sauce over the casserole. I ended with zucchini sheets on top.

Bake in a 425Β° oven for 10 minutes.

Remove and let cool slightly.

I topped with grated Parmesean cheese, more basil, because yumm! and a few cherry tomatoes from our garden.

I was really pleased with how this tasted. I just wish you could see the layers better. But, that’s why my momma always said, you can’t judge a book by its’ cover. It may be ugly, but it’s yummy! πŸ˜‹

Decedent Deserts

Apparently I like to do things in threes, when I look back at my most recent posts; there’s definitely a theme.

I’ve been collecting these recipes and decided today was the day to make THEM ALL! 😊. Go big or go home!

Lemon tofu cheesecake. With extra meyer lemons from a current food adventure, that I will definitely be writing about soon, they’re still fermenting. And a freezer full of tufu, it seemed like a no brainer.

Following this recipe for the cheesecake. – Lemon Tofu Cheesecake

And an almond flour recipe for the crust, I almost went sans crust cause I didn’t want the graham cracker version, but I decided at the last minute to experiment with this one. – Almond Flour Crust

I used vanilla flavored ghee and added no sugar!

This ghee is the bomb. I’ve been ordering it from Thrive Market.

I was really happy with how the cheesecake turned out!

I’m still looking for ways to eat a million zucchinis…. Why not in brownies? – Zucchini Brownies

I liked that this incorporated different ingredients; oats, peanut butter, honey, unsweetened applesauce and of course zucchinis. They came out of the oven super moist and yummy!

And since it’s such a hot day here, ice cream was a necessity. Definitely not traditional ice cream, but very tasty and so pretty thanks to the beet powder.

This is another fun find that I’ve ordered from Thrive Market and today was its debut!

The hardest part was remembering to freeze the bananas prior. I sprinkled cacao nibs on top, the recipe also suggested rose petals, but I’m just not that fancy. – Beet & Banana Ice Cream

Here are all three deserts looking so pretty and complimenting each other well. I did add a blackberry compote on the lemon cheesecake because it was in my fridge from my kids experimenting at grandma’s house. Now, if I just hadn’t had so many tastes before dinner πŸ˜‰

Three-Way Croutons

Planning my first overnight backpacking trip was super exciting, with one of the main reasons being the food. Of course! I loved the challenge of brainstorming food ideas with my friend. Lightweight, portable, non-perishable and with an emphasis on carbs. When she mentioned croutons, I ran with it!

I visited a local bakery, 100 Mile Bakery, which I love because of their philosophy of using ingredients sourced within 100 miles.

I bought a day-old loaf of wheat bread for only $2.50 and went home to begin the transformation!

Since I’m still somewhat recipe dependent (hey, it’s something I’m working on πŸ˜‰) I started looking for recipes; we wanted fun flavors! When I stumbled across this website, it spoke to me. – Three-Way Croutons

As an added bonus, I already had everything in my kitchen. No last minute runs to the grocery store!

I divided the loaf into thirds and made the garlic-parmesean, pesto and fiesta flavors. I don’t like store bought taco seasoning so I also followed the recipe for the fiesta seasoning.

The naked bread just waiting to be dressed up!


And just like that; three fun, flavorful options. With minimal effort and barely any expense!

It was a super enjoyable treat!

I was pretty proud of this little crouton buffet and when our dinner was freeze dried cheesy enchiladas, the fiesta croutons were the perfect addition!

Happy Backpacking πŸ—»πŸ˜Š

Cauliflower Breakfast Bowl

I know, I know, if I hadn’t made this myself I wouldn’t believe this is good either. But, seriously guys, it was unbelievably tasty. It had the perfect texture and was just a blank canvas waiting to have whatever you could throw in! – Cauliflower Breakfast Bowl

I used frozen cauliflower rice that I already had, just defrosted it first and cooked it with unsweetened cashew milk. This veered from the original recipe, but I’m a big believer in using what you already have. After it was cooked, pureed and flavored I split it in half and added cacao powder to one half, leaving the other half “plain.”

The first bowl I made was a black & white bowl; half plain & half cacao. I topped it with chopped walnuts, gogi berries, pumpkin seeds and bee pollen.

Then I got excited and made a second flavor. Using the rest of the cacao mixture, I added in about 1 Tbsp creamy peanut butter and a small sliced banana.

And since there was one lonely peach watching me from the counter I sliced it up to make the third flavored bowl, using the plain mixture.

Overall I would say this was a huge success! My son was hanging out at the kitchen table and was an official taste tester! We both thought the cacao one with peanut butter and banana was the best!

Super Dark Chocolate Bark

While on a recent vacation, we had the pleasure of having breakfast at an amazing restaurant in New York City, Citizens of Chelsea.

My daughter ordered a granola bowl that had bee pollen as one of the toppings. Well, I haven’t been able to stop thinking about this and I finally had a chance to research it and find something fun to make.

Bee pollen contains nearly all the nutrients vital to human health. It’s gathered by bees to nourish their babies as they fly from flower to flower. It can be used to decrease allergies and strengthen the immune system, among other benefits. Although, it should be avoided if you have pollen allergies.

For my first attempt, I thought dark chocolate sounded like the perfect vehicle for the bee pollen. – Super Food Chocolate Bark

I followed the recipe, but will improvise next time and add whatever fun things I have in my pantry. You can really make it your own.

As an added bonus, I was able to channel Jackson Pollock and incorporate some splatter painting into it😊

Isn’t it beautiful?! And I got art time too!

After it hardened and I broke it into pieces, the masterpiece was complete.

Summer Squash Pizza

It’s that time of year when Google searches are at an all time high for zucchini recipes. I wanted to give equal love to my summer squash as well as my zucchini. Last night was zucchini, tonight is summer squash. And when you’re lucky enough to have a son who plants you a garden for Mother’s Day, the stakes, as well as the yield are high. 😊 Here is the proud boy with his bounty.

I came across this recipe and it sounded like a winner. – Summer Squash Pizza

It is quite simple to make, with not many ingredients. I like easy. You just have to plan ahead, it takes about 2 hours for the dough to rise. And when it says use your hands to mix. Use your hands. πŸ˜‰

While the dough is busy doing its’ thing, you can get busy with the squash; grating, draining and squeezing.

After you spread the dough out, you top it with the squash. I added black pepper and red pepper flakes. And whole wheat bread crumbs top it off.

I baked it for 10 minutes, then cracked five eggs over it and let it bake for the additional 10 minutes. I headed out to the garden to pick some cherry tomatoes for the finishing touch, the creme de la creme!

And surprise, surprise, the “meat eaters” loved it! It’s very unpredictable how vegetarian meals will go, but this was a winner!