I’m on my 10th consecutive day of doing yoga and while this has nothing to do with zucchini, I had to share. It feels like ages since I took care of my body. The emotional turbulence of the move, coupled with leaving my job shortly before that crippled my ability to focus on anything but. Asking myself to workout even in the first month of living in our new home was like pulling teeth.
My original plan was to get back into CrossFit, but it felt so masculine, too abrasive for the unsettled emotions that were fresh in my heart. Thanks to Dawn, I was introduced to the Montreal yoga community and have since surrendered to the truth that the mental and emotional stability that comes over me when I do yoga is exactly what I need to balance myself out. It’s no push jerk but I’m confident that nailing my chaturanga dandasana will feel just as rewarding.
To keep myself committed to my emotional and spiritual journey as well as my physical practice, I’ve chosen to embark on a mini yoga challenge and document my experiences every step of the way. For the next 30 days, I’ve committed to doing yoga each and every single day. Will you join me?
I’ll be keeping an online journal about my daily yoga practice here on the blog and would love for you all to join in on the conversation whether you practice yoga, are scared to begin your practice, or have never been on the mat in your life. I’ll be writing about the lessons I learn along the way, inner musings of spiritual enlightenment (ha, light topic, right?), and challenges I have to overcome to continue the journey. You can find my journal under the “Fitness” tab.
Okay, so now let’s talk about zucchini. High in vitamin C and antioxidants, this little summer squash makes for a great grain-free alternative to the conventional wrap. Who knew?!
How I haven’t used zucchini slices as wraps before is beyond me. This recipe was so simple to prepare, super delicious and highly versatile. If you’re sensitive to dairy, fill it with hummus or smashed white beans. If you’re allergic to nuts, replace the pine nuts with sunflower seeds. You could even skip out on the dried fruit and use apple chunks or slices instead. Oh the opportunities!
This recipe was developed for Happy Days Goat Dairy.
For the dairy-free version of this recipe, check this out.
- 2 medium zucchini, sliced lengthwise at ¼-inch thickness
- 1 teaspoon extra-virgin olive oil
- Pinch of sea salt
- ¼ cup sultana raisins
- 150 grams Happy Days Garlic and Parsley Soft Okanagan Goat Cheese
- 3 tablespoons raw pine nuts, toasted and divided
- Juice from half a lemon
- 1 teaspoon lemon zest
- Slice zucchini lengthwise and lay flat on a baking sheet.
- Coat with olive oil, spreading the oil on all of the zucchini slices with your fingers.
- Sprinkle with sea salt and place in the oven set to high broil. Broil for 10 minutes, or until zucchini is slightly charred. Remove and allow to cool.
- Place pine nuts in a small pan and set in the heated oven with the broil set to low and toast for 5 minutes, until lightly brown. Remove and allow to cool.
- Meanwhile, combine remaining ingredients in a small bowl and add half of the toasted pine nuts once they’ve cooled.
- Once zucchini has cooled, place 1 strip on a clean plate. Then, place a tablespoon or so of the goat cheese mixture at the larger end of the zucchini. Roll up as you would a California roll.
- Lay on a second plate either on it’s side or standing up.
- Repeat with remaining zucchini strips and serve with a sprinkle of remaining toasted pine nuts.
Begin by trimming the edges of the zucchini.
Then, slice lengthwise at about 1/4-inch thickness.
Spread on a baking sheet and coat with extra-virgin olive oil.
Use your fingers to coat the zucchini as best you can, then sprinkle with a bit of sea salt.
Place in the oven and broil until the tops have browned slightly and some of the corners are a bit charred.
Mix the remaining ingredients together to form a thick paste.
Once the zucchini strips have cooled, set a blob of the paste onto the larger end of the strip.
Make that zucchini roll. Ha, I couldn’t help myself.
Place completed rolls on a separate plate and sprinkle with reserved pine nuts.
Sure, you could serve this as an appetizer… but they’d make a great healthy afternoon snack, too!