by Dr. Connie Jeon | Gluten free, Lunch/Dinner, Recipes, Vegetarian
Looking to try something new? This Zucchini Carpaccio recipe is delicious and easy to make. The olive oil and lemon juice livens up the flavor of the zucchini, and feel free to add your own garnishes! Zucchini Carpaccio 3 medium zucchini (about 1 pound)¼ cup olive...
by Dr. Connie Jeon | Detox Friendly, Gluten free, Lunch/Dinner, Recipes, Vegetarian
This Zucchini Tagliatelle recipe resembles tagliatelle pasta, but with less calories! Slice your zucchini into long thin slices and add onions, mint leaves, lemon juice, and pistachios for extra flavor! Zucchini Tagliatelle 6 small or medium zucchini (trimmed)2 large...
by Dr. Connie Jeon | Gluten free, Lunch/Dinner, Recipes
If you have both meat lovers and vegetables lovers in your family, this is the perfect dish for you! Stuffed Zucchini is a way to enjoy a good balance between vegetables and meat! This also acts as a great replacement to lasagna! Low calorie and nutrient dense...
by Dr. Connie Jeon | Breakfast, Kid friendly, Recipes, Smoothies
Smoothies are quick and refreshing drinks that are packed with vitamins and minerals you need! With so many natural nutrients that are easy for your body to absorb, why wouldn’t you try out this recipe? This raspberry smoothie screams summertime with the...
by Dr. Connie Jeon | Detox Friendly, Gluten free, Lunch/Dinner, Recipes, Vegetarian
Most people lump quinoa into the grain category, but it is actually a seed. This seed in particular gives you all of your essential amino acids, so it is a GREAT source of protein. The protein in quinoa will also slow the release of sugar into the blood from...
by Dr. Connie Jeon | Breakfast, Recipes, Vegetarian
Steel cut oats can be difficult, because they take a lot longer to cook than instant or old fashioned oats. Soaking them overnight can help speed up the process! They only take 10 minutes to cook if you soak them first, which saves a TON of time in the morning. Steel...
