Summer Basil Flatbread
Sometimes you just crave a cracker. This flatbread uses chickpea bean flour and blended zucchini for a bread-like experience, without the grief of gluten.
Ingredients:
- 2 garbanzo bean flour
- 3 zucchini
- 1 cup basil
- 1 onion
- 6 cloves garlic
- 3 tablespoons olive oil
- 1 1/2 teaspoons sea salt
- tomato slices
- garlic slivers
Directions:
- Preheat oven to 350.
- Whizz the zucchini, basil, onion and garlic in a food processor until you see liquid. Add some of the oil if it’s not getting there on its own.
- Add the garbanzo bean flour, oil & salt and blend till smooth.
- Grease a pan with coconut or olive oil.
- Pour the thick green mixture onto the pan, spread it into a rectangular shape. Try to make it a consistent depth; the thinner parts will cook faster than the thicker areas.
- Add salt & any spices you find groovy.
- Bake 20 minutes
- Remove from oven to add tomato slices, slivers of garlic & more spices.
- Pop back in the oven for 10 more minutes.
Enjoy it as soon as it cools off enough to cut & grab a slice. Also good the next day dipped into humus or used as sandwich bread. Because there are no preservatives, you should eat it within a couple days. Never mind. It probably won’t last that long.


Breakfast Scramble with Spinach

Babaghanoush

Bone Broth

Breakfast Greens & Poached Eggs

Israeli Meatballs with Tahini

Coconut Curry Soup

Summer Basil Flatbread

Strawberry Almond Muffins

Curry Cauliflower

Cilantro Spinach with Yellow Button Squash

Sumac Chicken

Lentils, Roasted Veggies with Green Goddess Dressing

Tangy Chopped Salad

Snack Lettuce Wraps
Cilantro Spinach with Yellow Button Squash
Adding warm sautéed button squash to dressed spinach pulls out delicate flavors and makes it easier to digest. This recipe uses the small, round squash, but you could swap out for the long versions as well, just be mindful of cutting them into a thin, short length.
Enjoy as is, or use underneath another dish, like the Israeli Meatballs.
ingredients:
- olive oil
- 1 yellow button squash, cut into thin slices (a mandolin gets you the thinnest slices)
- ½ bunch cilantro, chopped
- 2 cups baby spinach
- 2 limes, juiced
- sea salt & pepper to taste
directions:
Squeeze limes over the mixture of cilantro and spinach. Mix well and add olive oil to taste. Let sit while you cook the squash.
Heat olive oil in a skillet and brown the thin slices of squash. Don’t disturb it too much; you’ll likely need to flip it only 2-3 times in 5-10 minutes. You’ll know it’s time to flip it when you smell the pumpkin-like scent of browning squash and see that the paper thin edges are starting to brown. Turn off the heat and add salt & pepper.
Add the hot, seasoned squash to the spinach mixture. Toss & serve.


Babaghanoush

Strawberry Almond Muffins

Coconut Curry Soup

Sumac Chicken

Tangy Chopped Salad

Snack Lettuce Wraps

Lentils, Roasted Veggies with Green Goddess Dressing

Breakfast Scramble with Spinach

Breakfast Greens & Poached Eggs

Bone Broth

Cilantro Spinach with Yellow Button Squash

Curry Cauliflower

Israeli Meatballs with Tahini

Summer Basil Flatbread
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