LEMON PEPPER ZUCCHINI SALAD

I eat a salad almost every night for or with my dinner.  I came across another zucchini salad recipe and thought I would try my own take on it.  It's kind of nice to switch it up sometimes, while still keeping with healthy vegetables.  Plus this is vegan and gluten free!  

2 zucchinis 

cherry tomatos (cut in half, used almost the whole crate)

pumpkin seeds (1/4 cup)

sliced almonds (1/4 cup)

fresh basil 

artichoke hearts (small jar)

for the "dressing" I squeezed half a lemon, half a lime, a little olive oil, and sprinkled with garlic and pepper.  

(I added some sea salt and feta cheese to Hunters) 

 It was delicious!  The two zucchinis made about 4-5 servings, so alter it as you please. 

BREAKFAST FAVES / VEGGIE EGG SKILLET

If only everyday I could find the time to make a delicious breakfast, but I guess that's what weekends are for.  I had been wanting to make my own version of a veggie "skillet" that I love to order at one of my favorite breakfast joints.  For this, I chopped up onions, red peppers, and red skin potatoes.  I let that cook in olive oil, pepper, and garlic for a while before adding the eggs.  Then I went outside a plucked this basil from my plant (that is still alive, yay!).  Served with a fruit cup and of course, giant coffees. 

Happy Saturday, xx