Venturing out

So one good thing about this whole real foods adventure is that it is forcing me to be more creative not only eating out but also in the kitchen. I am trying to find ways to eat less meat since that is what is recommended, and also it gets expensive buying organic meat. I came across a recipe for Quinoa Zucchini Fritters, I have never made fritters before, but I had all the ingredients already and thought why not?! OH….MY….GOODNESS!!!

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These are my new favorite! They were so delicious and filling! The crispiness on the outside and then the cheesy goodness on the inside….yum! I am not goonna lie, the husband  looked at me like ‘this is what we are really having for dinner??’ But he even thoroughly enjoyed them (or was nice enough to eat them and say he loved it for my sake 😉 ). They take a little time to prep, which I am finding is going to be something I am just going to have to get used to in this whole process, but they make 12 fritters. It was even better for my lunch the next day!

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Parmesan Zucchini Fritters


  1. 3 medium zucchini, grated
  2. 1/2 cup quinoa
  3. 1/2 cup parmesan cheese
  4. 1 egg
  5. 1/2 teaspoon garlic powder
  6. 2 tablespoons olive oil
  7. salt and pepper


  1. Place a fine mesh strainer over a large bowl. Toss the grated zucchini with salt and place in the strainer. Allow zucchini to sit about 12 minutes, then press and squeeze all water from zucchini. Repeat the process, tossing with an additional salt and allowing zucchini to sit an additional 10 minutes. Again press and squeeze all water from zucchini.
  2.  Bring 1 cup of water to a boil in a saucepan. Add the quinoa and reduce to a simmer. Cover and cook until the water is absorbed, about 6-9 minutes
  3. Combine zucchini, quinoa, parmesan, egg, thyme, garlic powder, and black pepper. Scoop small handfuls of the zucchini mixture and form small, round patties.
  4. Heat the olive oil in a large sauté pan over medium heat. Add the fritters to the pan and allow to cook until edges begin to turn golden, about 4-6 minutes. Flip with a spatula and cook about 4 minutes more.

Tomato Basil Tart

You know those dishes that just make you feel like you are back at home? As I mentioned we hosted a Friendsgiving recently, and I was so focused on finding new recipes to make, I forgot about some of my favorites from home. Thats when I realized that one of my favorite dishes, that is a staple in the Quinn household, I have actually never made! My grandmothers tomato basil tart!

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Now of course mine did not taste as good as hers, but it was a close second.  It is super simple and such a crowd pleaser! If you are looking for an appetizer that will impress this holiday season this is the recipe for you 🙂

Tomato Basil Tart


  1. Frozen pie crust- thawed
  2. 2 cups shredded mozzarella cheese
  3. 5 roma tomatoes – de-seeded, drained on paper towel, and quartered
  4. 1 cup fresh basil leaves
  5. 2 cloves garlic
  6. 1/2 cup mayo
  7. 1/4 cup parmesan cheese
  8. Salt and pepper


  1. Preheat the oven to 450
  2. Bake thawed pie crust for 10 mins or until golden brown. Remove from oven and sprinkle crust with parmesan cheese. Turn oven down to 375 degrees F and let crust cool.
  3. Arrange tomato wedges on top of the cheese in the pie shell. In a food processor combine the basil and garlic until chopped then sprinkle over the tomatoes.
  4. In a mixing bowl combine mozzarella cheese, mayo, salt and pepper to taste. Spread the mixture over the basil.
  5. Bake at 375 degrees F for 35-40 mins or until the top is golden brown and bubbly.

Hope everyone has a wonderful Thanksgiving 🙂