The zucchini love-fest continues as more and more zucchini are ready to be harvested from my vegetable garden. Always on the search for new uses for this delicious, nutty, robust veggie, I stumbled across this recipe from e is for eat. The original recipe found HERE was made with ground turkey, which was delicious the first time I made it. However, this time I didn't have any ground turkey but I did have some leftover homemade refried beans, so I decided to use them instead.
Keep reading for picture instructions for quick and healthy Refried Beans and Quinoa-Stuffed Zucchini.
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I started this blog after deciding to give up on fad diets, listening to “experts,” counting calories,
measuring, logging, depriving, bingeing, and feeling guilty. All of that only served to make me
bigger, unhealthier, and unhappy. I finally decided to keep it simple: listen to my
own body and eat real food. I
started cooking with ingredients as close to nature as possible and one year later I
feel healthier and happier. I love food and I love cooking it. This blog is an ongoing collection of my new
and favorite recipes. Some, I’ve made
up, but most are inspired by what I see online. Feel free to browse, follow, and leave a
comment! Thanks for reading!
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