summer recipes

Healthy Chocolate Zucchini Brownies

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Healthy Chocolate Zucchini Brownies

If your garden is anything like mine, zucchini has a way of going from “I wonder if I’ll get any zucchini this year?” to “What am I going to do with all this zucchini?” very quickly!

These Healthy Chocolate Zucchini Brownies are one of my favorite ways to turn that garden abundance into something delicious.

They’re rich and chocolatey, wonderfully fudgy, and naturally moist thanks to freshly grated zucchini. The zucchini blends beautifully into the brownies, adding moisture and nutrients without overpowering that classic chocolate flavor.

This is the kind of recipe I love: simple ingredients, a little garden goodness, and a treat that feels indulgent while still being nourishing.

Why You’ll Love These Zucchini Brownies

  • Rich and chocolatey
  • Naturally moist and fudgy
  • A delicious way to use fresh zucchini
  • Simple, wholesome ingredients
  • Easy to make
  • Perfect for an afternoon treat or healthy-ish dessert

Ingredients

• 1 cup finely grated zucchini, lightly squeezed
• 2 large eggs
• ½ cup unsweetened applesauce
• ? cup pure maple syrup
• ¼ cup melted coconut oil or avocado oil
• 1 teaspoon vanilla extract
• ¾ cup whole wheat flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup dark chocolate chips or chopped dark chocolate

Optional:
• ¼ cup chopped walnuts or pecans
• Extra chocolate chips for the top
• A light sprinkle of flaky sea salt

Instructions

  1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.
  2. Grate the zucchini using the small side of a box grater. Gently squeeze out some of the excess moisture. You don’t want the zucchini completely dry—some moisture is important for fudgy brownies.
  3. In a large bowl, whisk together the eggs, applesauce, maple syrup, melted oil, and vanilla.
  4. Add the grated zucchini and stir to combine.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix.
  7. Fold in the chocolate chips and nuts, if using.
  8. Spread the batter evenly into the prepared pan. Sprinkle a few additional chocolate chips over the top if desired.
  9. Bake for approximately 22–28 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Allow the brownies to cool before slicing. For especially fudgy brownies, let them cool completely before cutting.

A Little Zucchini Wisdom

Don’t squeeze all the moisture out of your zucchini. The water naturally contained in the zucchini is part of what makes these brownies so wonderfully moist.

If your zucchini is particularly watery, squeeze it a little more. If it’s fairly dry, you can leave more moisture in.

Make Them Your Own

Want even more chocolate? Add extra dark chocolate chips.

Want some crunch? Fold in chopped walnuts or pecans.

Want a little more garden-inspired warmth? Add an extra pinch of cinnamon.

For a richer brownie, substitute some of the chocolate chips with chopped dark chocolate.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

They can also be frozen. Wrap individual brownies well and freeze for up to 3 months. Thaw at room temperature when you’re ready for a chocolatey treat.

From My Garden to Your Kitchen

There is something especially satisfying about taking something you’ve grown yourself and turning it into something your family can enjoy.

Zucchini may be one of the most abundant summer garden vegetables, but that abundance is a gift. A little grating, a little chocolate, and suddenly those extra zucchini become brownies!

That’s my kind of harvest.

Final Thought

Nourishment doesn’t have to mean giving up the foods that bring us joy.

Sometimes wellness looks like a colorful garden, a warm kitchen, a little chocolate, and sharing something homemade with people you love.

Enjoy every bite.

Stacie
Embracing Spirit Yoga & Wellness


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Palisade Peach Sourdough Scones Recipe

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Delicious Peach Sourdough Scones

There is something magical about Colorado peach season.

Sweet, juicy Palisade peaches are one of summer’s greatest gifts, and when paired with tangy sourdough discard, they create tender, buttery scones that are perfect with a morning cup of coffee or afternoon tea.

These scones are lightly sweet, bursting with fresh peaches, and have just enough sourdough flavor to make them irresistible.

Why You’ll Love These Scones

  • A delicious way to use sourdough discard
  • Made with fresh Colorado Palisade peaches
  • Tender and buttery
  • Perfect for breakfast, brunch, or dessert
  • Freezer-friendly

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ? cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup cold butter, cubed
  • ½ cup sourdough discard
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (plus extra for brushing)

Fruit

  • 1 cup diced fresh Palisade peaches

Optional Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons peach juice or milk
  • ½ teaspoon vanilla

Directions

1. Prepare

Preheat oven to 400°F.

Line a baking sheet with parchment paper.

2. Mix Dry Ingredients

Whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Cut in Butter

Using a pastry cutter or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs.

4. Combine Wet Ingredients

In a separate bowl, whisk together the sourdough discard, egg, vanilla, and cream.

Pour into the dry ingredients and gently mix until just combined.

Fold in the diced peaches.

Be careful not to overmix.

5. Shape

Turn the dough onto a lightly floured surface.

Pat into an 8-inch circle about 1 inch thick.

Cut into 8 wedges.

Place wedges on the prepared baking sheet.

Brush tops with heavy cream.

6. Bake

Bake for 18–22 minutes, or until lightly golden.

Allow to cool for 10 minutes.

7. Glaze (Optional)

Whisk together powdered sugar, vanilla, and peach juice until smooth.

Drizzle over cooled scones.

Tips for Perfect Scones

  • Keep your butter very cold.
  • Handle the dough as little as possible.
  • Use ripe—but firm—Palisade peaches.
  • Freeze the shaped scones for 15 minutes before baking for extra flaky layers.
  • These are wonderful with local honey or homemade peach preserves.

Mindful Baking

One of my favorite mindfulness practices happens in the kitchen.

As I slice peaches, stir the dough, and watch these beautiful scones bake, I’m reminded that slowing down can be a form of self-care.

Cooking with seasonal ingredients helps us connect with the rhythm of nature and appreciate the abundance each season brings.

This recipe feels especially fitting during our August theme, The Harvest Within.

Just as gardens reward months of care, our lives flourish when we tend to what truly matters.

So pour yourself a warm cup of tea, enjoy a fresh peach scone, and savor the simple gifts of the season.

Happy baking!

Have you made these scones?

I’d love to hear how they turned out! Leave a comment below and let me know if you added your own twist to the recipe.’


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Radiant Summer Sun Tea Recipe: A Mindful Garden Beverage With Herbs & Flowers

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There is something magical about summer mornings.

The garden is awake. The flowers are blooming. The birds are singing. And the simple act of slowing down feels like a gift.

One of my favorite ways to celebrate the energy of summer is with a beautiful jar of sun tea—an herbal infusion that captures the essence of the season.

This isn’t just a recipe.

It is a ritual.

A reminder to pause, breathe, and enjoy the small moments that make life feel radiant.

What Is Sun Tea?

Traditional sun tea is created by allowing tea and herbs to slowly infuse in sunlight. The gentle warmth helps release the flavors and aromas, creating a refreshing beverage perfect for warm summer days.

For this version, we are adding garden-inspired herbs and flowers to create a drink that is as beautiful as it is nourishing.

Radiant Summer Sun Tea Recipe

Ingredients

  • 4 cups filtered water
  • 2–3 herbal tea bags (chamomile, green tea, hibiscus, or your favorite blend)
  • A handful of fresh mint leaves
  • Fresh lemon balm (optional)
  • A few culinary lavender buds (optional)
  • Edible flowers such as bachelor buttons, calendula, or rose petals for garnish
  • Fresh lemon slices
  • Honey or your favorite natural sweetener (optional)

Always make sure flowers are organically grown and specifically labeled as edible before consuming.

Instructions

  1. Fill a large glass jar with filtered water.
  2. Add your tea bags and fresh herbs.
  3. Place the jar in a sunny location for several hours until the flavors have infused.
  4. Remove tea bags and herbs.
  5. Chill in the refrigerator.
  6. Serve over ice with fresh lemon slices and edible flowers.

Take a moment before drinking to notice:

The color.

The aroma.

The connection to the garden.

The Mindful Meaning Behind the Ingredients

Mint — Refresh & Renew

Mint reminds us that renewal can happen in simple ways. A fresh breath, a cool breeze, a moment of stillness.

Lavender — Calm & Restore

Lavender has long been associated with relaxation and peace. Its gentle fragrance invites us to slow down and return to ourselves.

Lemon — Brightness & Energy

The fresh citrus scent of lemon awakens the senses and reminds us to embrace joy and vitality.

Flowers — Beauty & Presence

Flowers teach us the art of being present. They do not rush their blooming. They simply open when the time is right.

A Summer Reflection

As you sip your sun tea, consider:

What simple moments are bringing more light into my life right now?

Radiant energy isn’t about doing more.

It is about noticing more.

The warmth of the sun.

The beauty of the garden.

The sweetness of the season.

The quiet moments that nourish your spirit.

Summer Affirmation

I welcome the light of this season. I slow down, savor the moment, and allow myself to fully bloom.

May your summer be filled with beauty, connection, and a little bit of sunshine in every sip.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Homemade Raspberry Lemonade Concentrate

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Nothing says summer quite like a glass of fresh raspberry lemonade. This simple concentrate keeps beautifully in the refrigerator and makes entertaining, picnics, or afternoon porch sitting effortless.

Best of all, it uses simple ingredients and tastes far better than anything from the store.

Ingredients

  • 4 cups fresh raspberries
  • 2 cups freshly squeezed lemon juice (about 8–10 lemons)
  • 1 to 1½ cups local honey (adjust to taste)
  • 2 cups water

Instructions

  1. In a saucepan, combine the raspberries and water.
  2. Simmer for 8–10 minutes until the berries soften and release their juices.
  3. Mash gently with a spoon.
  4. Pour through a fine mesh strainer, pressing out as much juice as possible.
  5. Return the juice to the saucepan and stir in the sugar until dissolved.
  6. Remove from heat and allow to cool.
  7. Stir in the fresh lemon juice.
  8. Store in a sealed glass jar in the refrigerator for up to one week.

To Serve

Mix one part concentrate with one to two parts cold water or sparkling water, depending on your preference.

Serve over ice with fresh raspberries, lemon slices, and sprigs of mint.

Fun Variations

  • Add sparkling water for a refreshing spritzer.
  • Freeze into popsicle molds.
  • Mix with iced green tea.
  • Add fresh basil or lavender for an herbal twist.
  • Blend with frozen strawberries for a frozen lemonade.

A Little Summer Wisdom

Making something from scratch is its own form of mindfulness. The scent of fresh lemons, the vibrant color of ripe berries, and the simple act of stirring a pot can become a quiet meditation.

This raspberry lemonade concentrate captures the sweetness of the season—one refreshing glass at a time.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Sunshine Summer Pasta Salad with Lemon Herb Vinaigrette

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Summer has a way of inviting us outside. Whether it’s a picnic in the park, dinner on the patio, or lunch after a morning in the garden, this is the season for simple meals made with vibrant ingredients.

One of my favorite summer dishes is a colorful pasta salad packed with crisp vegetables, fresh herbs, and a bright lemon vinaigrette. It’s easy to prepare ahead of time, travels well, and somehow tastes even better after the flavors have mingled for a few hours.

Best of all, it celebrates the beauty of eating with the seasons.

Sunshine Summer Pasta Salad

Ingredients

  • 12 ounces rotini or bowtie pasta, cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 yellow bell pepper, chopped
  • 1 cup fresh mozzarella pearls
  • ½ cup sliced black olives
  • ¼ cup red onion, finely diced
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped parsley

Lemon Herb Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and pepper to taste

Directions

  1. Cook pasta according to package directions and rinse under cool water.
  2. In a large bowl, combine pasta with tomatoes, cucumber, bell pepper, mozzarella, olives, onion, basil, and parsley.
  3. Whisk together all vinaigrette ingredients until smooth.
  4. Pour dressing over the salad and toss gently.
  5. Refrigerate for at least one hour before serving to allow the flavors to develop.

Serve as a light meal or alongside grilled vegetables, fish, or chicken.

A Mindful Summer Reflection

Summer reminds us that nourishment can be simple. A bowl filled with colorful vegetables, fragrant herbs, and fresh flavors becomes more than a meal—it becomes an invitation to slow down.

Before your first bite, pause to notice the colors, textures, and aroma. Offer gratitude for the farmers, gardeners, sunshine, and rain that brought these ingredients to your table.

Mindfulness doesn’t require extra time. Sometimes it begins with one deep breath before dinner and an appreciation for the abundance surrounding us.

May this simple summer salad bring freshness, joy, and a little sunshine to your table all season long.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Rooted in July: A Gentle Life in Full Bloom

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Rooted in July: A Gentle Life in Full Bloom

There’s something magical about July — the way everything stretches toward the sun, how the days linger a little longer, and how nature reminds us to both expand and rest. This is the season of ripening — in our gardens, in our meals, and within ourselves.

If June was the invitation, July is the deep breath in.

Life in the Garden

This time of year, my garden becomes both sanctuary and teacher. Each morning, I walk through barefoot, coffee in hand, gently brushing my fingers over the herbs and peeking at what’s ready to harvest. The basil is bold. The tomatoes are starting to blush. And the flowers — oh, the flowers — are singing in color.

There’s something deeply grounding about tending to growing things. The rhythm of watering, weeding, harvesting — it slows the nervous system and brings me right into the moment.

Even if you don’t have a garden, simply noticing the season around you — the smell of cut grass, the hum of bees, the heat rising off the pavement — can bring you into deeper presence.

Eat What the Earth Offers

In July, I lean into simple, fresh meals made from what’s in season. Think cucumber-mint salads, grilled zucchini, homemade pesto, berry crisps with just a hint of honey, and iced teas infused with lemon balm or lavender from the garden.

Here’s one of my current favorites:

Garden-Fresh Summer Bowl

  • Cherry tomatoes, halved
  • Sliced cucumber
  • A scoop of quinoa or brown rice
  • Feta or avocado
  • Fresh basil or mint
  • Olive oil and lemon juice drizzle
  • Sprinkle of sea salt and cracked pepper

It’s light, refreshing, and packed with the vitality of the season.

Stay Cool, Stay Centered

While July can be expansive, it also brings intensity — in heat, energy, and pace. I’ve been reminding myself (and my yoga students) that staying cool isn’t just about air conditioning — it’s about staying centered.

Try this:

  • A short cooling breath practice like Sheetali or Sitkari
  • A few minutes with your feet in cool water
  • A walk at sunrise or just after sunset
  • A restorative yoga pose with a lavender-infused eye pillow

Let your daily rhythm soften with the season. Your nervous system will thank you.

Let Yourself Ripen

This season is not about pushing. It’s about becoming.
Let yourself bloom slowly. Rest deeply. Savor fully.

Whether you’re in your garden, on your mat, or at your kitchen table, may this month remind you that you, too, are a living thing — worthy of sunlight, nourishment, and ease.

With warmth from the garden and the heart,
Stacie
Embracing Wisdom & Wellness

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Essential Oil Infused Popsicles

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Summer time means frozen treats are hanging around far more often. I am not a huge fan of store-bought ice creams or other frozen treats, but I do love the occasional cool down summer treat on hot days. By using natural ingredients, fruit and essential oils I am getting a little health kick while nurturing that summer sweet tooth.

Here are a few of my favorite popsicle recipes. Be sure if you do choose to add essential oils to your popsicles you are using pure essential oils otherwise you may be adding things to your body that would not be healthy. You can find the brand that I trust the most in the highlighted links for oils in each recipes. You can also find out how to use essential oils safely in this free digital brochure.

Popsicle Recipes

cherry lime popsicle

  • 1/2 cup yogurt
  • 2 cups pitted cherries
  • 1 cup water
  • 1 tablespoon honey
  • 2 drops lime essential oil 

lemon berry yogurt popsicle

  • 1 cup yogurt
  • 2/3 cup berries
  • 1 tablespoon honey
  • 1-3 drops lemon essential oil

coconut lavender popsicles

  • 1 cup coconut milk
  • 2/3 cup frozen blueberries
  • 1 tablespoon honey
  • 1-3 drops lavender essential oil

strawberry mint popsicles

  • 3 cups strawberries
  • 1 lemon, zested
  • 1/4 cup lemon juice (I used the juice from the zested lemon)
  • 1/4 cup honey
  • 1-2 drops peppermint essential oil

If you choose to add essential oils to the popsicles, make sure that they are pure and safe for internal use. You can get these essential oils at wholesale pricing with 25% off!

How to Make Popsicles

  1. Place all ingredients in the blender and blend until well combined
  2. Pour mixture into popsicle molds and freeze for 4-6 hours.

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