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Tag Archive: breakfast

Loaded Zucchini Bread

October 18, 2013 Print this page

The best bread to have for breakfast or snack in the summertime! Filled with vegetables, fruit, and deliciousness, your stomach will thank you for feeding it this.

Ingredients

Prep Time 20 min
Cooking Time 50 min
Total Time 90 min
Yield 1 loaf

1 medium zucchini

3 large eggs

1/3 cup of coconut nectar (can be substituted with honey or maple syrup)

1/2 cup of unsweetened applesauce or mashed banana

1 teaspoon of vanilla extract

1 teaspoon of apple cider vinegar

1 1/2 cups of blanched almond flour

1 teaspoon of baking soda

1 tablespoon of cinnamon

1/2 teaspoon of ginger

1/4 teaspoon of nutmeg (optional)

1/4 teaspoon of cloves (optional)

3/4 cup of unsweetened shredded coconut or slivered almonds

1/2 cup of raisins

Directions

Preheat the oven to 350 degrees and cut out a piece of parchment paper to fit snugly on the bottom of a 9 x 5 loaf pan. With non-stick cooking spray or a paper towel with some coconut oil, heavily grease the pan.

Using a hand grater or a food processor, grate 1 heaping cup of zucchini.

Once you have your zucchini measured out, scoop it up and put it into a large piece of cheesecloth or paper towel. Form it into a ball, twist the top, and squeeze out as much liquid as you can. Set aside until ready to use.

In the bowl of a stand mixer, beat together the eggs and coconut nectar. When the liquids are homogeneous, add in the applesauce, vanilla extract, and apple cider vinegar. Beat on medium until well-combined.

With the mixer off, pour in the blanched almond flour, baking soda, cinnamon, ginger, and nutmeg and cloves, if you’re using them.

Mix everything together on medium-low until no clumps of almond flour remain, about two minutes. Scrape down the bowl once or twice, if necessary.

With a spatula, gently fold in the zucchini, unsweetened shredded coconut, and raisins.

Pour the batter into the prepared loaf pan, and bake until golden brown on top and a knife comes out clean in the center, about 45 to 55 minutes.

Let the bread cool in the loaf pan for at least an hour before removing and slicing.


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Carrot Muffins

October 3, 2013 Print this page

These carrot muffins, however, are made with simple, wholesome ingredients and are much more filling than a typical morning treat. Throw in a few slices of fresh avocado and piece or two of pastured bacon, and you’ve got yourself an complete meal. Make a big batch on Sunday night and enjoy easy breakfasts for the entire week.

Ingredients

Prep Time
Cooking Time
Total Time 1 hr
Yield 12 Muffins

2 cups blanched almond flour
1 teaspoon baking soda
pinch of sea salt
1.5 tablespoons of cinnamon
2 eggs
1/4 cup raw honey (or maple syrup, if you prefer)
1/2 cup melted refined coconut oil
1 tablespoon vanilla extract
1 teaspoon almond extract (optional)
1 teaspoon unfiltered apple cider vinegar
2 tablespoons pumpkin puree
6 ounces shredded carrots
1/3 cup raisins
1/2 cup chopped hazelnuts

Directions

  1. First, preheat the oven to 350 degrees and line a 12 tin muffin pan with parchment baking cups. (I like If You Care ones best!)
  2. In a medium-sized bowl, combine 2 cups of blanched almond flour, 1 teaspoon of baking soda, a pinch of salt, and 1 1/2 tablespoons of cinnamon.
  3. Mix with your hands to break up any clumps in the almond flour and set aside.
  4. In the bowl of a stand mixer, beat 2 eggs, 1/4 cup raw honey (or maple syrup, if you prefer), 1/2 cup of melted refined coconut oil, 1 tablespoon of vanilla extract, 1 teaspoon of almond extract, and 1 teaspoon of unfiltered apple cider vinegar on medium (for me, about setting 4) until one solid color, about 2 to 3 minutes. The almond extract is optional, but I like it for the nutty taste it gives.
  5. Before you add the dry ingredients, add a heaping 2 tablespoons of pureed pumpkin. Mix for one minute more.

Add in the almond flour mixture and continue mixing until well-combined, about 2 to 3 minutes longer. Then, pour in 6 ounces of shredded carrots, 1/3 cup of raisins, and 1/2 cup of chopped hazelnuts. Feel free to use walnuts, pecans, or almonds instead of the hazelnuts, or leave out the nuts and raisins altogether.

With two large spoons, evenly distribute the batter among the 12 muffin tins. Bake until golden brown on top and a toothpick comes out clean in the center, about 30 minutes.

Allow to cool in the pan for at least 30 minutes, then store in an airtight container for up to a week.


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Loaded Zucchini Bread (gluten-free, dairy-free, paleo)

August 26, 2013 Leave your thoughts Print this page

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This is a seriously nutrient-packed bread, if there ever was one. You’ve got a massive dose of vitamin C from the moist zucchini, some healthy fats from the tender coconut flakes, and a good amount of potassium from the perfectly sweet raisins. Served warm with a scoop of coconut whipped cream or toasted with a swirl of nut butter, this zucchini bread is excellent for any occasion.

But where did my zucchini come from? Now, this is a special story.

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I captured this beautiful butterfly at Amber Waves Farm in Amagansett, New York, while I picked basket after basket of bright orange cherry tomatoes. The mid-morning sun warmed my back as smells of freshness and summer danced around in the air. Behind me were rows and rows of eggplants, cucumbers, and squashes, all at their peak ripeness.

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In charge of this amazing place are Katie and Amanda, two women whom I have the utmost respect for. For five years now, they’ve been independently running Amber Waves Farm, spending day after day planting, picking, and packing. But they love what they’re doing. They always are upbeat and have smiles on their faces, even in the heat after waking up early. Together, they’ve created an incredible farm focused on learning about the healthiest, tastiest foods in the world: fruits and vegetables.

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When I left the farm, I had at least three or four bags of fresh produce. I couldn’t decide what to take: everything looked just…AWESOME. There were big, fat eggplants and long, skinny eggplants. There were squashes as yellow as a daffodil and squashes in deep shades of green. There was okra, cucumbers, peppers in every color of the rainbow, tomatoes small as the tip of my pinky and nearly as large as my face…oh, and husk cherries.

What’s a husk cherry? They’re my and my mom’s new obsession. They’re neither a tomato nor a grape, nor really a tomatillo, either. They’re ready when—get this—they fall on the ground, and to harvest them, you’ve gotta get down on your knees and DIG! The result is so worth it, though: you peel back the husk, pop the pale yellow fruit into your mouth, and experience revelation. It’s crisp and the slightest bit juicy, but not watery at all. It has notes of nuttiness, like a hazelnut, a little sweetness, and just a touch of tart. I’ve never had anything like it.

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Did I mention they have chickens there, too? And look at what they’re eating: REAL. FOOD. Do you see any soy? Do you see any mysterious brown pellets? No, they’re eating ZUCCHINI! Praise the schmaltz. 

Speaking of zucchini, the ones from Amber Waves are pretty much the best zucchini I’ve EVER eaten. It’s so good I could eat it raw, which I’ve never been able to do with ones from the supermarket. I was planning on sharing a recipe for zucchini noodles with you guys, but after beholding the ugliness of my last attempt, I decided to make zucchini bread instead.

Good compromise, right? Right? Well, let’s get started.

Preheat the oven to 350 degrees and cut out a piece of parchment paper to fit snugly on the bottom of a 9 x 5 loaf pan. With non-stick cooking spray or a paper towel with some coconut oil, heavily grease the pan. Breads, particularly gluten-free ones, love to get stuck to loaf pans, so it’s really important to take precautionary measures. (The first time I made gluten-free banana bread, my dad and I had to use about 5 different kitchen utensils to get it out.)  

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Using a hand grater or a food processor, grate 1 heaping cup of zucchini. Mine was really big, so I wound up just eating what I didn’t use. No biggie.

Once you have your zucchini measured out, scoop it up and put it into a large piece of cheesecloth or paper towel. Form it into a ball, twist the top, and squeeze out as much liquid as you can. Set aside until ready to use.

In the bowl of a stand mixer, beat together 3 large eggs and 1/3 cup of coconut nectar, honey, OR maple syrup. When the liquids are homogeneous, add in 1/2 cup of unsweetened applesauce, 1 teaspoon of vanilla extract, and 1 teaspoon of apple cider vinegar. Beat on medium until well-combined.

Time for dry ingredients! With the mixer off, pour in 1 1/2 cups of blanched almond flour, 1 teaspoon of baking soda, 1 tablespoon of cinnamon, and 1/2 teaspoon of ginger. You can also add up to 1/4 teaspoon of nutmeg and/or cloves, but my mom isn’t a fan of either, so I just left them out.

Mix everything together on medium-low until no clumps of almond flour remain, about two minutes. Scrape down the bowl once or twice, if necessary.

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With a spatula, gently fold in the zucchini, 3/4 cup of unsweetened shredded coconut, and 1/2 cup of raisins. You can also add in chocolate chips, nuts, or your favorite dried fruit for endless flavor combinations!

Pour the batter into the prepared loaf pan, and bake until golden brown on top and a knife comes out clean in the center, about 45 to 55 minutes. (My oven runs cool, so I always have to bake things longer.)

Let the bread cool in the loaf pan for at least an hour before removing and slicing.

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Looking for other recipes that use zucchini? Here are some from around the internet that I want to try!

What is your favorite summer vegetable? Leave me a comment on Facebook and let me know!


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Guest Post: Carrot Muffins (gluten-free, dairy-free, Paleo)

August 8, 2013 Leave your thoughts Print this page

———->HERE!<——————

It looks and tastes JUST like a dessert…but it’s not.

What are these beautiful delicacies? They’re carrot muffins, and you can find them on Rubies and Radishes, another of my favorite food blogs.

Arsy, the lovely woman in charge, specializes in creating easy, original recipes in the slow cooker. For anyone who’s busy and/or needs a break from cooking, Rubies and Radishes is a must-visit.

So what are you waiting for? Head on over!

Print this page

Carrot Muffins

Ingredients

Prep Time
Cooking Time
Total Time 1 hr
Yield 12 Muffins

2 cups blanched almond flour
1 teaspoon baking soda
pinch of sea salt
1.5 tablespoons of cinnamon
2 eggs
1/4 cup raw honey (or maple syrup, if you prefer)
1/2 cup melted refined coconut oil
1 tablespoon vanilla extract
1 teaspoon almond extract (optional)
1 teaspoon unfiltered apple cider vinegar
2 tablespoons pumpkin puree
6 ounces shredded carrots
1/3 cup raisins
1/2 cup chopped hazelnuts

Directions

  1. First, preheat the oven to 350 degrees and line a 12 tin muffin pan with parchment baking cups. (I like If You Care ones best!)
  2. In a medium-sized bowl, combine 2 cups of blanched almond flour, 1 teaspoon of baking soda, a pinch of salt, and 1 1/2 tablespoons of cinnamon.
  3. Mix with your hands to break up any clumps in the almond flour and set aside.
  4. In the bowl of a stand mixer, beat 2 eggs, 1/4 cup raw honey (or maple syrup, if you prefer), 1/2 cup of melted refined coconut oil, 1 tablespoon of vanilla extract, 1 teaspoon of almond extract, and 1 teaspoon of unfiltered apple cider vinegar on medium (for me, about setting 4) until one solid color, about 2 to 3 minutes. The almond extract is optional, but I like it for the nutty taste it gives.
  5. Before you add the dry ingredients, add a heaping 2 tablespoons of pureed pumpkin. Mix for one minute more.

Add in the almond flour mixture and continue mixing until well-combined, about 2 to 3 minutes longer. Then, pour in 6 ounces of shredded carrots, 1/3 cup of raisins, and 1/2 cup of chopped hazelnuts. Feel free to use walnuts, pecans, or almonds instead of the hazelnuts, or leave out the nuts and raisins altogether.

With two large spoons, evenly distribute the batter among the 12 muffin tins. Bake until golden brown on top and a toothpick comes out clean in the center, about 30 minutes.

Allow to cool in the pan for at least 30 minutes, then store in an airtight container for up to a week.



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Cherry Hazelnut Breakfast Cookies (gluten-free, dairy-free, paleo)

August 4, 2013 Leave your thoughts Print this page

Cookies. For breakfast. That’s right, folks: I’m giving you permission.

Now, I wouldn’t recommend indulging in one of these light, chewy bad-boys every day, but every now and then, it’s totally all right to take a break from eggs and nosh on a treat.

Speaking of breakfast, do you eat it every day? It’s the most important meal, you know.

Well…chances are, some of you out there raised your breakfast-advocating signs in gleeful support, while others casually pushed your spinny chairs away from the computer. According to the Huffington Post, more than 31 millionAmericans have nothing more than a cup of coffee or a sip of water in the morning: a truly sad statistic.

As the annoying mother-figure of my friend group, I’m constantly asking others if and what they ate for breakfast. I’m sure some of my friends have lied to me in the past so I won’t nail them for not eating in the morning. But seriously, breakfast is vital, and here’s why: 

  1. You haven’t eaten in, like, forever. Let’s say you eat dinner at 6:30. You’re full when you go to bed and are ready for a good night’s sleep. If you wake up at 6:30 the next morning, you haven’t eaten in twelve hours. Although your leptin levels (signals that let your brain know whether you’re hungry or not) are down at night, they should rise again in the morning. You need new energy to start your day.
  2. You will be a zombie. In middle school, I’d recite the Pledge of Allegiance on the loudspeaker every Monday at 8:20 A.M., and teachers school-wide would be cursing at my loud peppiness. I assure you, it’s not just because I am an enthusiastic person. If you don’t put gasoline in your car, it won’t run very well, right? Your body is the same way. It’s very easy to spot who ate breakfast and who didn’t on a particularly miserable morning at school or work. Don’t be that guy!
  3. You’re just going to eat those calories later on. Admittedly, breakfast is my least favorite meal of the day. I don’t eat it because I love scrambled eggs; I eat it because it gives me energy and keeps my hunger at bay. If you don’t eat in the morning, your body will be desperate to find those extra energy sources come lunch, snack, and dinner time, and chances are, you’ll be reaching for a calorie-dense treat over a salad.

It doesn’t have to be the most nutritious thing ever: JUST EAT SOMETHING. Scramble or fry a couple eggs if you have time. Eat half an avocado with a spoon. Have leftovers from the night before or a big kale salad. Take along a cup of plain, full-fat yogurt with fresh berries or banana to work or school. Even some apple slices with almond butter will do. Just don’t eat a doughnut, OK?

Once in a while, reward yourself for eating well in the morning with a breakfast cookie. Hey, you deserve it!

First things first: preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

In a decent-sized mixing bowl, combine 1 cup of blanched almond flour, 2/3 cup of hazelnut flour, 2 heaping tablespoons of coconut flour, 1/2 teaspoon of baking soda, and a generous pinch of salt. Break the big clumps up with your hands.

In the bowl of a stand mixer, beat together 1 large egg at room temperature, 1/4 cup of raw honey OR maple syrup, 2 heaping tablespoons of full-fat coconut milk, 1 teaspoon of unfiltered apple cider vinegar, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract, if you want. Once the mixture is one solid color, add in the dry ingredients, about 1/3 at a time.

When the dough is completely mixed, drop in 3 tablespoons of palm shortening OR softened butter, 1 tablespoon at a time. Be careful to not over-mix!

With a spatula, fold in 4 ounces of quartered cherries (for me, about 15 decent-sized cherries) and 1/3 cup of chopped hazelnuts. Make sure the add-ins are evenly dispersed throughout the batter!

On a side-note, cherries are one of my favorite fruits. EVER. They not only taste great, but are also an excellent source of potassium and antioxidants and help to keep inflammation levels down. Do take care to buy organic ones, though, as cherries are on the Dirty Dozen list.

Using your hands, squish the dough together into a big ball. Transfer it to the sheet of parchment paper and flatten it down until it’s a little more than an inch thick. With a circular cookie cutter or the rim of a drinking glass, cut out each cookie by pressing down and using rotating motions to loosen. When you can’t cut any more, form the dough into a ball again and repeat.

You should wind up with 7 large or 8 medium cookies.

Bake until golden-brown on the outside and firm to the touch, about 25 minutes. Eat immediately, or store in an airtight container for up to 3 days. Warm in the toaster for 3 to 5 minutes for optimal crispiness after day one.

What’s your favorite breakfast treat? Leave me a comment on Facebook and let me know!


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