Summer’s End Zucchini Corn Soup

It simply cannot be, summer nearly over. I am slightly sad, yet  slightly anxious for the fall foods to start appearing in the markets. I will surely miss soups like this: light, creamy, healthy, and fresh.

This is summer in a bowl.

I can’t remember a soup I have enjoyed so much. I can feel my body thanking me for all the superfoods every time I eat it.

Enjoy summer while you can.

This soup may take little while in the kitchen but it is plenty to eat on all week, hot or cold or room temperature.!


Zucchini-Corn Soup

Between the new job and raising a little kitten, it is meals like this I keep returning to, so I can cook less and enjoy time more.





Zucchini Corn Soup

Serves 10
Prep time 25 minutes
Cook time 1 hour
Total time 1 hour, 25 minutes
Meal type Soup
Misc Pre-preparable
Region Thai
This creamy Thai Zucchini Corn Soup is light, healthy, and refreshing any time of year!


  • 3-4 ears fresh corn (kernels sliced off the cobs)
  • 1 quarter-sized piece of ginger (grated)
  • 4 tablespoons lime juice plus half a lime
  • 6 cups water
  • 10-12 basil leaves
  • 2 large scallions
  • 4 cobs of corn (kernels chopped off the cob)
  • 1.5 tablespoons coconut oil
  • 1 teaspoon salt
  • 1.5lb zucchini
  • 3/4 can full-fat coconut milk
  • 1/2 bunch cilantro


Step 1
In a large saucepan, combine 2 T of lime juice,a half a lime, water,and ginger. Bring to a boil and let it simmer for 10 minutes.
Step 2
Toss in the basil, turn off the burner. and let it steep for 10 additional minutes. Menawhile toss the chopped scallions into a cold bowl of water and stir around to remove all dirt. Drain and set the scallion pieces aside.
Step 3
Strain the warm stock through a sieve and set aside the aromatics, keeping the liquid broth for the soup.
Step 4
In a wide soup pot melt the coconut oil over medium heat. Add the chopped scallions to the oil and cook until they are wilting, around 5 minutes. Add the chopped zucchini, 2/3 of the fresh corn kernels,1 tsp salt, and enough of the liquid stock to cover the vegetables.
Step 5
Bring the soup to a light boil and lower the temperature to a simmer. Let simmer 15 minutes.
Step 6
Let the soup come to room temperature(around 30 minutes, stirring every 5 minutes to release steam). (This will preserve bright green color of cilantro one you add it in.) Add the cilantro leaves and puree the soup either using an immersion blender or your food processor. Stir in coconut milk and 2 Tablespoons lime juice. Serve warm with a few pieces of fresh corn kernels on top.

PMS Bread

I am pissed off for no reason other than that it’s time of the month . This happens to us ladies once per month. No, no one has done anything to me. I am just pissy. The man keeps asking what he did. Poor thing. If only men could understand what it feels like to just be moody ….crave chocolate… and cry for no reason.

I want chocolate.  I want butter. I do not want to work out.

I have the desire to eat that entire $2.00 bag of mini Reese’s cups hidden in the back of the pantry .That bag I never should have bought at Big Lots a week ago.But it  was on sale. And I love Reese’s even if I only eat them a couple times per year. Sigh.

I decided to resist that  temptation for a healthy, wholesome, yet decadent tread: Chocolate Zucchini Bread.

The word “zucchini” is misleading, because, friends, you will not even know it hides in the folds of the dark, creamy batter.Promise. I have tested it on numerous non-health-food-eating friends in the last month, and everyone says the same thing,

“MMM…That is good. So rich. What is that..that flavor?I can’t place it?”

It’s actually NOT the zucchini you taste when you bite into the moist, rich, warm chocolatey goodness, but just a hint of allspice.

This loaf holds up incredibly well for days  because e it becomes more moist the day after you bake it, and is the perfect treat to bring to your neighbor’s house, your coworkers’ party, or  you can slather a thick layer of almond butter on top  and eat standing up in your kitchen when you come home starving from work.( Not that I have done that.)

Your friends will think they are eating an unhealthy chocolate loaf, when in reality they will be eating mostly superfoods like coconut oil, honey, cocoa powder, almond butter, zucchini, and whole grains.


You can’t beat  that.

Numerous studies show that people think foods taste worse if they are healthy or vegan. In a recent study, a  group of people was given different energy bars and asked to rate flavor between  them.

They were first given a Powerbar, the chocolatey kind that tastes like a Snickers, and told it was  just an energy bar. They were then given another bar, and told it was a vegan energy bar.

They rated the vegan bar as having a funky taste. Except…… THE VEGAN BAR WAS SECRETLY THE SAME!

PERCEPTION about health foods can easily become your reality. It just goes to show, you don’t need to tell anyone this bread is healthy or includes zucchini.

It will be our secret.

All that your health-food- hating friends or husbands or boyfriends  will notice about this bread is how flavorful and decadent it tastes, not the list of , gasp, “healthy” ingredients.


And with that, I guess I will pick myself up off this chair and head for workout # 2 today. This 90 -day challenge will be the death of me.  The man  is just behind me by 5 points. I can’t miss a workout this week!


To Your Health,


Chocolate Zucchini Bread (PMS Bread)

Serves 15
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Allergy Egg, Tree Nuts
Meal type Bread, Snack


  • 2 cups whole wheat pastry flour
  • 1 cup cocoa
  • 1 teaspoon fine sea salt
  • 1.5 teaspoons Baking Soda
  • 1/2 cup Almond Butter, creamy
  • 4 tablespoons butter, preferably organic or grassfed
  • 4 tablespoons coconut oil, melted
  • 1/2 cup honey
  • 1 cup sugar in the raw or sucanat
  • 2 eggs, large
  • 1/2 cup water
  • 1.5 teaspoons vanilla
  • 1/2 cup dark chocolate chips or chopped chocolate
  • 4 cups zucchini, grated finely
  • 1 teaspoon allspice


Step 1
Combine and whisk together all the dry ingredients except chocolate chips and zucchini.
Step 2
Beat the honey, sugar, butter, coconut oil, and almond butter well until combined and foamy. Beat in 1 egg at a time.Add vanilla.
Step 3
Stir dry ingredients into liquid ingredients and beat until just combined.
Step 4
Stir in zucchini and chocolate with a large spoon carefully.
Step 5
Bake at 350 degrees in a large loaf pan for 45 minutes or until center is not liquidy. Test with toothpick in center for doneness. Can be made in 2 medium loaf pans, as well, as this makes around 15 servings.
Step 6
Slather with almond butter and eat warm out of the oven!