Have you ever noticed that when you touch fresh zucchini it makes your hands feel like they have Krazy Glue on them?! Yuck, I can’t stand it, lol. But they’re tasty enough to overlook that minor flaw. Growing up we literally had fields full of zucchini at our house. Some would grow to be the size of an arm! Hardly any of it went to waste, though. What we didn’t use or sell immediately we would shred up and freeze to use for zucchini cakes that we baked on the premises at the stand. The smell they gave off while they were baking was pretty intoxicating, unless, of course, you were around it day in, day out and got so used to it that you didn’t even notice anymore. To this day, every time I smell an apple or pumpkin or zucchini cake baking, it reminds me of the ones we used to bake by the dozens at the stand.
These days, most of my zucchini is eaten on its own and not inside of a yummy cake. Although, I’m not opposed to that option. heh Tonight, I cut up some zucchini and yellow squash to throw on the grill. I tossed it in a bit of olive oil, Himalayan pink salt, and black pepper, then grilled it on foil.
My favorite way to grill them is on open nonstick foil. When they get grill marks, I take them off of the heat and wrap them in the foil to continue cooking. I let them sit for ~8-10 minutes. This doesn’t fail me and works with roasted veggies too. Basically, a bit of char, then wrap to steam finish.
Along with the squash I made BBQ flavor Sunshine Burgers.
Love the list of ingredients and nutritional profile:
- Gluten-, soy-, and dairy-free
- High-ish in complete protein
- Humane – Vegan
- Long (freezer) shelf-life
- Large plump patty
- Hold their shape when cooked
- 100% natural, pronounceable ingredients
- Pricey — $4+ for 3 burgers
- Sunflower seeds are high in omega-6
- Burn easily on hot grill*
- Somewhat high in calories for a veggie burger (I think 150-200 cals is more reasonable for a burger)
- A little high in sodium (Ideally, I’d like them to be half that amount)
*I took the 5-minute on each side recommendation too literally. It was too long on a VERY hot gas grill, so one side was a little more charred than I would have preferred. But still edible.
On an Ezekiel sprouted wheat roll (150 cal) with a few pieces of mixed lettuces, red onion slices, teaspoon of mayo, drop of no salt added Heinz ketchup, and swirl of yellow mustard.
The squash was SO GOOD! I didn’t want to share. But I generously gave Dustin 3 pieces.
Yes, I am still very much so greedy with the greens.
Other than the one overcooked side, I loved the burger! I would definitely buy this flavor again and would recommend it as the best gluten-free, soy-free vegan burger brand on the market. Great summer evening meal with an ice cold unsweetened iced tea x 2.
I made clothes today!
Ok, not exactly from scratch, and no sewing was involved, but I did make a pair of shorts out of a pair of old yoga pants. I cut them (unevenly) across the legs with sharp scissors. It was brilliant. I don’t own any shorts—and I’m sure the world thanks me for this—but it was HOT today, so I was like “screw it!” and made a pair that I promise to not wear in public, haha. Good enough to stay cooler in the house with. I dig ‘em!
Do you modify any of your old clothes? Do you wear them in public?
Tomorrow: Calling my doc and requesting my old RX. I’m still taking the antibiotics and Claritin; The “ears need to pop” sensation has subsided and so has my congestion—for the most part. Random sniffles and stuffiness here and there. I used my neti pot yesterday, but still need to use it more often than I have been. Other than that, I’m thrilled that my sinus/allergy problem is improving. Though, my right eye has been tearing. Every day I have a “new” symptom, hahaha. I’ll definitely take these annoying, insignificant symptoms over the REALLY bad ones I had in the previous weeks. *shudders*