Pancakes on my Mind…Mind on my Pancakes.

We might as well declare it “veggie zucchini week” here on Mangia.

Like Shark Week…but less blood shed 🙂

Anyhoo, so obvi (that’s an obnoxious way of saying obviously just in case you are oblivious like I usually am to shortened lingo) I have been obsessed with zucchini lately.

Heck, I’m obsessed with vegetables 24/7/365.

I like em charred…or grilled to a pulp.

I’m 100% sure that if you grill me a vegetable I only want to see a hint of color on it.

That’s just me.

I’ve been finding new and innovative ways to get my veggie fix at each meal.

Including breakfast.

Seeing as I’m obsessed with pancakes for breakfast, I thought why not have a savory pancake for breakfast?

I know…who am I?




I mean, usually for breakfast I would choose scrambled eggs slathered in homemade apple butter w/ a side of toasted coconut pancakes.

Butttttttttt think again.

I’m going to be seeing zucchini at most of my breakfast meals this week.

Oh, and basil…just because I bought my first basil plant at the Farmer’s Market this weekend.


Let’s see how long I can keep it alive.

Now, technically these pancakes don’t have to be eaten at breakfast.

I’ll most likely be switching it up, eating them at breakfast, or at other meals of the day.

This is a versatile pancake.

We serve these up w/ a tahini sauce sweetened w/ a touch of maple syrup and freshly squeezed orange juice.


Just think of it as a little sweet dipping sauce or a little sweet something you can slather over all of this savoriness.


These pancakes have a special place in my heart.


Adding new recipes to my daily meals is looking up. 🙂


Change is a good thing.




I just put zucchini into your pancakes.

Veggies in your breakfast…?

Yep. See what I did there? 🙂

Paleo Zucchini Basil Pancakes with Sweet Tahini Sauce
Recipe type: Breakfast, Side Dish, Vegetables,
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: Makes 8
Delicious savory breakfast pancakes made of fresh, shredded zucchini squash, seasoned with fragrant basil, and topped with a tahini sauce sweetened with a touch of maple syrup. So simple, with only 4 ingredients! Gluten-free/Paleo.
  • For the pancakes:
  • drizzle of extra-virgin olive oil
  • 1 large zucchini, shredded and squeezed of excess water
  • 1 large egg
  • 2 large egg whites
  • 1 T. coconut flour
  • ¼ c. fresh basil, roughly chopped
  • fine sea salt and freshly ground black pepper, to taste
  • For the sweet tahini sauce:
  • 1 T. tahini
  • 1 T. maple syrup
  • juice of 1 small orange
  • 1 T. brown rice flour
  1. For the pancakes, heat a large, non-stick skillet over medium heat with the evoo.
  2. Combine all of the ingredients in a large mixing bowl.
  3. Scoop the pancake batter out into the pan by rounded tablespoons.
  4. Cook for about 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes or until lightly golden.
  5. For the sauce, place all of the ingredients in a small mixing bowl and whisk until smooth.
  6. Let the pancakes cool slightly, then top each with a dollop of sauce.

Nutritional Facts (for each pancake w/out sauce): Calories: 26, Total Fat: .9g, Total Carbs: 2.3g, Sodium: 23.6mg, Protein: 2.2g

Nutritional Facts (for the sauce (per 1 Tablespoon/makes 1/4 c. ): Calories: 44, Total Fat: 2g, Total Carb: 6g, Sugars: 3g, Protein: .8g



Obviously I’m Italian…err…Italian-American…American-Italian? Whatevs. You have probably read my blog long enough to know that my ancestors are from that boot.

So, accordingly…I love me some Italian food.

Not a big fan of pasta though. Can’t even remember when I last had it.

So, that probably makes me about 1% Italian because seriously? What kind of Italian doesn’t like pasta.

Maybe I should say I don’t like spaghetti…dear Lawd…who am I kidding?

I’d much rather have pizza or meatballs covered with sauce, Italian green beans, stuffed artichokes, and ummmm eggplant.

Eggplant should have been my middle name.

I love me the melanzane.

How’s that for Italian, eh?

Anyway, I have been day dreaming about my next vacation which will involve some beach in Italy.

Just haven’t decided where yet.

Any reccs?

Hello, basil! One of my fave herbs.


We are totally making a pesto sauce here.


Ummm…totally dairy-free. You won’t even notice. Basil, spinach, arugula, etc. etc.


But the pesto sauce would be nothing without this simple roasted eggplant.


So tender, so savory, so simple.


I’ve thought about taking culinary classes on my trip to Italy.


Let me let you in on a little secret…I’m terrified that those voluptuous “Sophia Loren”, never aged a day, 60 year old nonna’s will chew me up, spit me out, and curse my Italian cuisine.


They would probably tell me to pack my bags and find the nearest McDonald’s.


News flash: haven’t eaten there in eternity.


But alas…I cannot fret because those are just my fears…doesn’t mean they will actually manifest themselves.


Seriously though, I would probably be bff’s with those cooking school women and find myself


knee deep in a bucket of homemade salted caramel gelato.


I do hope it’s true that every meal is eaten with a glass of wine.

Who wants to join me?


5.0 from 1 reviews
Roasted Eggplant Stacks w/ a Dairy-Free Pesto Sauce
Recipe type: Side Dish, Appetizer, Vegetables
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
Delicate rounds of roasted eggplant smothered in a silky, dairy-free pesto sauce made of basil, spinach, and arugula. Gluten-free, vegan, and paleo!
  • For the eggplant:
  • 2 large eggplants, cut crosswise into rounds
  • extra-virgin olive oil, for brushing
  • fine sea salt and freshly cracked black pepper, to taste
  • For the pesto:
  • 1 c. freshly packed basil leaves
  • 1 c. fresh spinach
  • 1 c. fresh arugula
  • 3 T. raw, unsalted almonds
  • 3 cloves of garlic
  • juice of 1 mandarin orange
  • ¼ t. fine sea salt
  • ¼-1/2 c. unsweetened, plain almond milk
  1. For the eggplant, preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. Place the eggplant rounds on the prepared baking sheets, brush each side of the eggplant rounds with the evoo, and sprinkle with salt and pepper.
  3. Bake for 30-40 minutes, or until lightly golden on both sides. Flip the rounds halfway through the baking process.
  4. For the pesto sauce, place all of the ingredients except for the almond milk, in a large food processor.
  5. Process on high until a smooth paste forms.
  6. Then, with the food processor still running, slowly stream in the almond milk, starting with ¼ c. and gradually adding more until you reach your desired consistency.
  7. I used ½ c. which I felt created just a silky enough sauce that wasn't too drippy.
  8. Place about ½ to 1 tablespoon of the sauce on each eggplant round and stack them. I say about 2-3 stacks per person.
  9. Garnish with freshly chopped basil and sprinkle with a bit of freshly grated Parmesan if desired.



National Insalata Day!

What what now?

Two posts in one day?

Totally not me.

I mean, why would you want to see a second post about food?

Why would you not want to?

It’s totally because I missed you for about nine hours and felt like we needed to catch up.

I’m totally lying.

Kind of. 🙂

I totally need to find another word for totally. Totally…

The truth is, tomorrow (today if you are reading this Wednesday) Tastespotting is celebrating National Salad Day and guess what? They are featuring salad recipes all day long.

Salad is my thing.

I have one at every meal…or with my meal. You can bet that I have given a waiter (or two) at restaurants the stank eye when they informed me that my roasted chicken didn’t come with a side salad, but instead, a measly pile of mashed potatoes with gravy (that probably came from a frozen bag).

Excuse me? I’ll pay $2.50 to have that side salad added to my meal…and you can keep those mashed potatoes…just please send out some hot, buttered bread and we will be bff’s for life.

High maintenance much? You bet.

Don’t mess with my insalata.

I will get rough.

This salad is a no fuss meal.

Let’s roast some veggies.

Spring veggies.

More specifically,

zucchini and asparagus.


This salad is super duper green-ified.


Could ya tell?


You knew this was a salad with kale, right?

Stop! Let’s talk about this dressing situation.

This dressing seriously is the BEST dressing I have ever made.

I can’t even.

It starts w/ coconut milk yogurt.


Ahhhh, my new bff.

Then we add some dijon, honey,


and juice of a mandarin orange.


Then…oh, then we add the ingredient that makes everything worth while…

toasted coconut.


Hello, I’m down here…face-planted into this creamy, coconutty bowl of goodness.


This salad is a bowl of spring and summer.


Especially with that toasted coconut business.


Oh, and the roasted asparagus and zucchini…well, you get it.



And the living is good 🙂


I am not lying when I say this is THE BEST salad I have made all year.

I took the veggies right  out of the oven and poured them immediately over the kale,


which slightly wilted the kale.

Then, I added the dressing, more toasted coconut, and  tossed everything together.


Seriously…a bowl of heaven.


I can’t even.


I’m 100% sure that I was transported to the coast of Italy after one bite of this thing.


I’m pretty sure there were chilled bottles of prosecco involved as well.


Yes, prosecco…because we are in Italy.


Now, if we were in Mexico…I’d suggest margaritas.


But we can save that nonsense for Sunday.




I mean there is always room for margaritas.


Oh, and don’t forget

a few hot cabana guys to serve us those drinks.


Is it Friday yet? 🙂

5.0 from 1 reviews
Roasted Asparagus and Zucchini Kale Salad with Toasted Coconut Honey Mustard Dressing
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Warm roasted asparagus and zucchini are tossed with fresh lacinato kale, toasted coconut, and a "creamy" toasted coconut honey mustard dressing for the perfect spring time salad. The dressing knocks this salad out of the park, using coconut milk yogurt as the base. Vegan, Gluten-Free, and Paleo!
  • For the salad:
  • ½ c. unsweetened, shredded coconut
  • 1 large zucchini squash, roughly chopped into bite-sized pieces
  • 1 lb. of asparagus spears, trimmed and cut into 4ths
  • extra-virgin olive oil, as needed
  • fine sea salt and freshly cracked black pepper, to taste
  • 1 large bunch of lacinato kale, ribs removed and leaves torn into bite-sized pieces
  • For the dressing:
  • 6 oz. container of plain, coconut milk yogurt (I used So Delicious)
  • 2 T. Dijon mustard (can substitute maple syrup for strict vegan)
  • 1½ T. honey
  • juice of 1 small tangerine
  • 2 T. of toasted coconut (reserved from the coconut toasted for the salad)
  1. For the coconut, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the coconut out evenly over the baking sheet. Bake for 3-5 minutes, or until the coconut is lightly golden. Pour the coconut into a bowl and set aside.
  3. Bump the temperature up to 400 degrees F.
  4. Place the veggies on the baking sheet and toss with the extra-virgin olive oil, salt, and pepper.
  5. Bake for 30-40 minutes, or until lightly golden brown and sizzling.
  6. For the dressing, place all of the ingredients in a medium sized mixing bowl and whisk until smooth.
  7. Place the kale in a large mixing bowl, add the roasted veggies (you can cool them slightly if you want), the remaining toasted coconut, and 2 tablespoons of the dressing.
  8. Toss everything together until evenly coated.
  9. Serve.


Dream Recipes.

I’ve pretty much been staring at the screen for 5 minutes trying to decide what to chatter about.

It’s come down to this…I’m awake at 5:30 a.m. and my brain is not quite functioning yet due to lack of caffeine intake.

I’m listening to Annabelle snore away…oh, wait that was her who woke me up at 3 a.m.? Because who just needs to eat breakfast and go on a potty break…for 30 minutes!? At 3 a.m.!!!

That dog.

So, I went back to sleep for an hour and dreamt I was actually in school and had overslept and my entire morning schedule was thrown off and I was going to be super late for my computer class that I had a test in.

Oh Lawd, please send help.


Friday should be your “it’s Friday and any work that I had piled up on my desk can wait until Monday” day.

Friday should also be your “I had fruit and eggs for breakfast so I can definitely have 3 chocolate chip cookies for lunch and cake for dinner while watching re-runs of Dawson’s Creek on Netflix” day.

Friday should be your “omg I’m going to see my extended family two whole weekends in a row which gives me an excuse to drink an entire bottle of wine 24 hours before hand” day.

You obviously don’t know my family.

But I’m sure you have your drama.

Let’s see who actually shows up to this wedding without a B.S. excuse.

Should be interesting…

Let’s get back to dinner…or ummmmm lunch…or snacks?

We will just say this is a snack.

Eggplant is my b.f.f.


That’s super Italian of me 🙂


This is probably one of those dips that I will make over and over again.


It’s also one of the dips I came up with in a dream…except I was eating a bowl of it with Ryan Reynolds. Now, don’t get any sick ideas I wasn’t cheating with him on Blake Lively. She’s my home girl.


I was his personal chef. Duh.


This dip is all about roasted veggies…eggplant and my sweet bell peppers…two of my fave things, got married.


Speaking of marriage. Tomorrow night will be epic.


So epic that I might* even sleep in late.


Haha. Dare to dream.


My goal is to be able to try and find my shoes by the end of the night.


I intend to party rock on the dance floor…so hard.


5.0 from 1 reviews
Roasted Eggplant and Sweet Bell Pepper Dip
Recipe type: Appetizer, Dip, Spread, Snack
Cuisine: American, Mediterranean, Greek
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
  • 1 large yellow bell pepper, cored and sliced into thin strips, lengthwise
  • 2 large orange bell peppers, cored and sliced into thin strips, lengthwise
  • 2 large eggplants, cut in half lengthwise
  • extra-virgin olive oil
  • salt and freshly cracked black pepper, to taste
  • 1 T. tahini
  • ½ t. fine seal salt
  • ½ t. freshly ground black pepper
  1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. On one baking sheet, toss the bell pepper strips with a good drizzle or two of extra-virgin olive oil, season with salt and pepper, to taste.
  3. Bake for 45 minutes to 1 hour or until the peppers are lightly golden and caramelized.
  4. On the second baking sheet, place the egg plant halves cut side down. Poke holes in the eggplant using a fork.
  5. Bake the eggplant for 1 hour or until slightly charred on the inside.
  6. Scoop out the flesh of the eggplant into a food processor.
  7. Add the roasted bell pepper, tahini, salt and pepper and process on high until smooth.
  8. Serve with fresh cut veggies, pita bread/chips, or crackers.



Hatch Hash.

Happy Happy Wednesday y’all!
This week is flying by for me. I have a job interview today. Game face on. Let’s talk about how I have not even begun to get sick of Hatch Chile season yet. I just relish in going to the grocery store and seeing the barrels of bright green peppers. Hatch Chile season only comes once a year…so get them while they are hot! No pun intended. This year I am determined to buy a bunch, roast them, and freeze them so that I will have an endless winter supply…Hatch Chile cornbread stuffing anyone? I’m thinking yes.
So, remember that taco recipe I posted yesterday? Well, that was Monday night dinner. We had a double dose of Hatch Chile’s that night and let me tell you, this dish knocked my freaking socks off. Not only is it simple…but the flavors…oh mah gawd! This may be my new go to meal.
It all starts with a sweet potato, people…
peel and cube that sucker.
Then we cube some zucchini, and chop some garlic and of course, Hatch Chile’s!
A little saute, a dash of salt and pepper, and a handful of fresh cilantro…
Hatch Chile Sweet Potato Hash
I am telling you…this dish is soooooo flavorful…a little bit of spicy, a little bit of sweet, and so healthy!
Hatch Chile Sweet Potato Hash (GF/V):
1/2 T. extra-virgin olive oil
1 large sweet potato, peeled, and cut into cubes
1 large zucchini squash, cut into cubes
1 large Hatch Chile, seeds removed, and chopped
1 clove of garlic, minced
1/2 bunch of fresh cilantro, chopped
1/2 t. freshly ground black pepper
1/2 t. salt
1. Heat a non-stick skillet over medium heat, drizzle with evoo.
2. Add the sweet potatoes first (they will take longest to cook).
3. After about 1 minute, add the zucchini and hatch chile.
4. Put a lid on the skillet to help steam the potatoes. Let the hash steam for about 3 minutes.
5. Add the garlic, cilantro, black pepper, and salt. Fold everything together gently. Cook for about 1-2 minutes more, or until the sweet potatoes are tender.
6. Serve warm with tortillas.
Serves 2-3.