My Summer Slice

I wish I were talking about pizza but sadly I’m not…

Expect my posts to get a lot more inconsistent as I endure the last three months of my pregnancy. Especially “My Martini Moment” which I’m putting on hold until baby girl is here. But I’m very excited because there are big plans for that part of my blog in the new year. There will be plenty of delicious drink recipes coming your way for the roaring 20’s.

This summer there have been an abundance of zucchini’s in my Dad’s garden and as you may know I’ve been making things with them like crazy. But nothing more than this amazing zucchini bread!! I’ve been making it over and over! Also it’s on the more healthy side. I just couldn’t let summer come to an end without sharing this with you guys!

Healthyish Zucchini Bread


what you need:

  • 2 eggs, 1 egg white

  • 1/2 cup applesauce

  • 1/2 cup melted butter

  • 2 cups shredded zucchini

  • 3/4 cup Truvia

  • 1 tsp baking powder

  • 1 tap baking soda

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • 1/2 tsp salt

  • 2 tsp vanilla extract

  • 2 cups wheat flour

  • 1 cup chocolate chips

    what you do:

Preheat oven to 350 and grease a loaf pan, mix egg, sugar, applesauce, and butter. Then, add baking power, baking soda, cinnamon, nutmeg, salt, and vanilla. Slowly add in flour and then zucchini and chocolate chips. Bake for 45 minutes. Enjoy!

I hope the rest of your week is fast, your coffee strong, and the weekend is here soon!


A Carb Hiatus

Music bumping, Sesame Street playing in the sunroom,  a playing Theo, and a cooking me (MK was at a shoot). It’s such a lovely Tuesday evening.

Carbs and I can’t be friends right now so I’ve been cooking a whole lot of recipes that I’ve always wanted to try but never got around to doing. It was lasagna night in the Kilgore household so in order to get my fix and join in on the eating of course I decided to make Zucchini Lasagna which I’ve always wanted to try and oddly enough never have.

Let me just say this is now a staple of mine. It’s so fast and simple.

Zucchini Lasagna

What you need:

Four Zucchini

1 pound extra lean ground beef

15 ounces tomato sauce

1 cup chopped onion

1 1/2 mozzerella cheese

1/2 parm cheese

Splash olive oil

Any spices you like. I used oregano, garlic salt, basil, and cayenne


What you do:

  1. In a sauce pan add olive oil and onions and let cook.

  2. Add meat, spices and cook.

  3. Add tomato sauce and let simmer for a bit. Until the sauce thickens.

  4. Preheat oven to 375.

  5. Slice your zucchini with a veggie peeler and make a basket weave pattern. Add meat, then cheeses. Keep repeating until you run out of ingredients.

  6. Bake for about 45 minutes or so.

  7. Let cool for about 15 minutes.

    This one is absolutely going to be on repeat in my house. I love when I find a recipe that’s delicious, healthy, and also satisfying!

Okay, so now on to my second zucchini recipe! PIZZA! One of my favorite places to get recipes from is Eating Well. I’ve been a devout reader for years and years. They just posted this deep dish pizza recipe and I was like well this needs to happen. And so I made it and it did not disappoint. First of all the recipe made my kitchen smell amazing. Here is another fast and easy zucchini recipe.

Deep-Dish Zucchini-Crust Pizza

If you haven’t checked out  do it!

If you haven’t checked out do it!

What you need

For the crust:

4 cups shredded zucchini (about 2 medium)

4 large eggs

1/2cup chopped onion

2 tablespoons flour (I used wheat)

For the Sauce:

1 cup crushed tomatos

1/2 cup thinly sliced fresh basil

1 garlic clove minced

1/4 tsp salt

1/4 tsp pepper


1 cup shredded mozzerella

1/2 sliced bell pepper

1/4 adorable little pepperoni

I added mushrooms because I couldn’t help myself.


What you do:

  1. Preheat the oven to 400.

2. In a bowl combine zucchini, eggs, parm cheese, flour, onions and stir.

3. Pour mixture in a baking dish and spread evenly.

4. Bake until set and the edges are brown. I baked mine for about 45 minutes.

5. Mix tomatoes, basil, garlic, salt and pepper and when the crust is done spread it evenly and add toppings.

6. Bake for about 15 minutes. Let cool for five minutes before serving.

Happy carb cutting! Remember if you make either of these tag me!


Savvy Summer Serving

Happy Wednesday Friends!

For me the best part of summer is the food! Seasonally cooking is my favorite! Since it’s the day before the Fourth of July, I thought I would give you an option that’s a little more elegant that you can do on your grill besides hamburgers and hotdogs. Or in addition to. Its fast, simple, and very pleasing to the eye.


Seasonal Summer Bruschetta

What you need:

thin cut steak


thinly sliced tomatoes

corn cut off the cob

a cut up baguette

fresh basil

optional fixin’s: spreadable white cheddar, roasted peppers

(use any kind of sauce you like)


What you do:

Simply cook the steak and asparagus on the grill, slice up your other ingrediencies, and assemble!


Have a wonderful fourth!

I hope it’s full of amazing food, cold drinks, and a damn good time!