This baked ratatouille recipe is a simple, colorful, and flavorful dish that highlights the natural sweetness of fresh vegetables. Perfect for a healthy dinner or side dish, it’s a beautiful way to showcase seasonal produce. I love this dish, but am allergic to eggplant, so I leave that ingredient out. If you like yours with eggplant, by all means, add that in, too.
Ingredients:
- 2 cups diced tomatoes (fresh or canned)
- 2 small/medium zucchini, thinly sliced
- 2 small/medium yellow squash, thinly sliced
- 2 large bell peppers (any color), thinly sliced
- 1 large white onion, thinly sliced
- 2 cups fresh basil leaves
- 4 cups spaghetti sauce (store-bought or homemade)
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Vegetables: Thinly slice the zucchini, yellow squash, bell peppers, and onion. I use this to get mine super thin. If using fresh tomatoes, dice them; if using canned, drain any excess liquid.
3. Layer the Ingredients: In a large baking dish, start by spreading a layer of spaghetti sauce on the bottom. Then, begin layering the vegetables. Add a layer of sliced zucchini, yellow squash, bell peppers, and onions. Sprinkle with some diced tomatoes and fresh basil leaves. Continue layering the vegetables, repeating at least twice, until all ingredients are used up. End with a final layer of spaghetti sauce on top.
4. Cover and Bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 1 hour, or until the vegetables are tender and cooked through.
5. Serve: After baking, remove the foil and let the ratatouille rest for a few minutes before serving. Garnish with extra fresh basil if desired.
This baked ratatouille can be served on its own, over spaghetti, or alongside crusty bread for a complete meal! Yum!
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This delicious quinoa salad is a perfect blend of sweet and nutty flavors, making it a great side dish or light meal. Packed with protein-rich quinoa, tart cranberries, crisp apples, warm cinnamon, and crunchy pecans, it’s a healthy and satisfying dish for any time of year.
This was a family favorite the very first time! I was actually inspired by a quinoa salad I ate in an airport recently, so I came home and created this!
Ingredients:
- 1 cup quinoa, rinsed
- 1 1/2 cup water
- 16 oz can of cranberry sauce (with whole cranberries)
- 1 apple, diced (Granny Smith works well)
- 1/2 cup pecans, chopped and lightly toasted
- 1/2 teaspoon ground cinnamon
- 1 tablespoon maple syrup or honey (optional)
- 1 sprig rosemary (optional)
Optional dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- Salt and pepper to taste
Instructions:
1. Cook the Quinoa: In a medium saucepan, bring water and cranberry sauce to a boil. Add the quinoa & rosemary (opt.), reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork..
2. Combine the Ingredients: Add in apples, cinnamon, and maple syrup. Let mixture cool with the lid on.
3. Toast the Pecans: While the quinoa is cooking, toast the pecans. Place the chopped pecans in a dry skillet over medium heat and cook for about 3-5 minutes, stirring frequently, until they’re fragrant and slightly browned. Set aside.
4. *Optional - Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice (or apple cider vinegar). Add salt and pepper to taste.
5. Season and Serve: Taste the salad and adjust seasoning with more salt, pepper, or cinnamon if needed. Sprinkle with pecans. Serve warm or chilled, depending on your preference.
Optional Add-ins:
- **Fresh spinach** or **arugula** to add greens
- A sprinkle of **chia seeds** or **hemp seeds** for extra nutrition
Enjoy!
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Any purchase made is a blessing to my family at no extra cost to you!
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Eating seasonally and locally offers numerous benefits for your taste buds, health, and community. By focusing on seasonal produce, you can enjoy fresher flavors and higher nutrient levels while supporting local farmers and sustainable practices. Embrace nature’s rhythms by incorporating seasonal fruits and vegetables like summer's juicy berries and winter's nutrient-rich root veggies into your diet.
Supporting local farmers through farmers' markets ensures access to fresh, locally-grown produce and aids small-scale, sustainable agricultural practices. These markets offer an array of produce varieties and the chance to engage directly with the farmers who grew your food. This experience not only enhances your meals but also strengthens your local economy.
Growing your own food, whether in a garden or on a windowsill, provides a rewarding and educational experience. Cooking with seasonal produce inspires new recipes that highlight the natural flavors of each season, while preserving methods like freezing or canning allow you to savor these benefits year-round. Embrace this sustainable approach to eating and share your seasonal recipes and tips to celebrate the best of each season!
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Shower steamers are an easy, effective way to turn your daily shower into a spa-like experience. These little blocks, packed with essential oils, release relaxing or invigorating scents when exposed to water. You can customize them with your favorite essential oils and enjoy aromatherapy benefits any time you shower. Here’s a simple recipe to make your own DIY shower steamers.
DIY Shower Steamer Recipe
Ingredients
* 1 cup baking soda
* ½ cup citric acid
* ½ cup cornstarch (for binding and structure)
* Essential oils (15-20 drops, customized based on scent preferences)
- Peppermint or eucalyptus for clearing sinuses
* Witch hazel (in a spray bottle)
* Silicone mold (small shapes work best for one-time use)
Directions
1. Combine Dry Ingredients: In a large mixing bowl, combine the baking soda, citric acid, and cornstarch. Mix well to ensure an even distribution of ingredients.
2. Add Essential Oils: Add 15-20 drops of essential oil(s) to the dry mixture, adjusting based on scent preference. Stir thoroughly to distribute the oils evenly.
3. Moisten with Witch Hazel: Lightly spritz the mixture with witch hazel to help it bind. Spray slowly and mix well after each spritz until the mixture holds its shape when squeezed without being overly wet.
4. Mold the Mixture: Pack the mixture firmly into the silicone mold, pressing down to eliminate any air bubbles.
5. Dry Overnight: Allow the shower steamers to dry in the mold overnight or until they’re hard to the touch. Once dry, gently pop them out of the mold.
6. Store in a Sealed Container: Keep the shower steamers in an airtight container to prevent moisture from activating them prematurely.
How to Use Your Shower Steamers
To use, simply place one steamer on the shower floor, close enough to the water stream for it to dissolve slowly but not directly under running water. As the steamer fizzes, it will release the essential oils into the steam, creating a therapeutic experience for you to enjoy.
Creating shower steamers at home is a simple and cost-effective way to add a touch of luxury to your everyday routine. Customize the oils to suit your mood and enjoy the benefits of aromatherapy in your shower!
My blogs contain some affiliate links.
Any purchase made is a blessing to my family at no extra cost to you!
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Chronic inflammation acts like a silent storm within your body, often remaining unnoticed until it causes significant health problems. Unlike acute inflammation, which resolves quickly, chronic inflammation can linger for months or even years, damaging tissues and organs. Recognizing the signs of chronic inflammation is crucial for maintaining good health and taking preventive measures.
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If you notice any of these signs, taking immediate action is essential. Evaluate your diet, stress levels, and lifestyle habits, as all play a role in inflammation. Incorporating anti-inflammatory foods, managing stress through techniques like yoga, and consulting a holistic care professional can help you create a tailored plan to combat chronic inflammation and protect your long-term health.
