Okay. So I went a little bit overboard with the zucchini buying this week. I have 1 large and 6 tiny (they’re adorable!) zucchini. I made some zucchini pasta last night to go with my RAWsome green smoothie (recipe follows). It was DELISH. I am going to use the rest of the zesty marinara to top some avocado crostini for breakfast. YUMMY!

Moving on. So. Zucchini surplus. What is it with me and an overabundance of vegetables this week? Not that I’m complaining. I love veggies. And fruit. It’s an equal partnership to keep my body happy. So. Too much zucchini (since I don’t like having pasta every night, and I’ve already made some wraps…). I’m going to make some crunchy zucchini chips.

Yes, you read that correctly. ZUCCHINI CHIPS. Spicy ones. If they turn out, I’ll share the recipe. I just have to wait for the kale chips to crisp before I spice up my zucchini and start dehydrating it.

*update: the chips are a hit! Get the zucchini chip recipe here!

Now for that recipe that I promised…

Green Sunshine Smoothie

• 2 ripe bananas (make sure they have brown spots)
• 1 kiwi
• 3 tangelos
• 3 kale leaves, stems removed

Place all ingredients in your blender, with the wettest (tangelos, everyone. NOT bananas. Don’t be like me.) ingredients on the bottom, kale on the very top. Blend away. ENJOY!