Zucchini cilantro lime rice

Is zucchini taking over your garden too? I’m throwing it in everything lately. Breakfast cookies? Boom, veggified. Stuffed peppers? Extra veggified. And now, rice. The other night the hubs cooked up some rice for me, and I only realized after it was cooked that we needed to eat leftovers instead. So I had a cup of rice sitting in the fridge looking for a recipe. I meant to throw it into my stuffed peppers, but spaced it. Only after they were cooking did I realize I still had a cup of rice that needed to be used. Since my stuffed peppers were chock full of Mexican spices I decided cilantro lime rice was in order. With zucchini of course. Boom, veggified.

zucchini cilantro lime rice


1 cup cooked rice (or boil 1/2 cup dry rice for 20 minutes & fluff w/fork)

1/4 cup extra virgin olive oil

juice of 2 limes (or 1/4 cup lime juice)

1/4 tsp salt

4 garlic cloves, minced

1/3 cup cilantro, chopped very fine

1 cup zucchini, shredded


In a large bowl mix olive oil, lime juice, salt, garlic, and cilantro until oil is blended well.


Add rice and zucchini. Mix thoroughly.


Serve with your favorite Mexican dish.

What’s your favorite dish to throw zucchini into?

Fall Farro

Last weekend the hubs brought home a bulk bag of farro from Costco. I’d seen it on blogs before, but had never cooked or eaten it. Reading the bag I discovered it is an ancient grain, and can be interchanged with barley. It is also high protein grain, sweet!

Thursday night I decided to whip up a batch, and I thought it might taste good with whatever I’d usually add to quinoa. And I was right! Here is a super easy, and very quick, weeknight side dish recipe.

Fall Farro

Serves 4

Nutritionals: 303 Cal, 46g carb, 9g fat, 12g pro, 7g fiber, 9g sugar


1 cup farro, rinsed

3 cups water

3 oz feta cheese, crumbled

1/3 cup craisins

1/4 cup pecans, chopped

3 cloves garlic, minced


Rinse farro, combine with water in a medium pot, and bring to a low boil. Boil for 15 minutes, remove from heat, and drain.

Meanwhile, bring a small pan to medium-high heat. Add pecans, and stir until fragrant. Remove from heat and add to drained farro. Add remaining ingredients and mix well. Serve warm.