Double Chocolate Zucchini Bread (Gluten & Dairy Free)

Zucchini Bread 3

This delicious double chocolate zucchini bread is both gluten free and dairy free. If you’d like to make this recipe vegan, simply replace the eggs for flax or chia eggs. You’ll be pleasantly surprised that this is a healthier version, due to the reduced sugar levels in the recipe!

Here’s what you’ll need to get started:

Ingredients

1 3/4 cups gluten free flour
2 eggs
1 large zucchini
1/2 cup pure maple syrup
1/2 cup vegan chocolate chips
1/3 cup unsweetened cocoa powder
1/3 cup melted coconut oil
1/3 cup unsweetened coconut milk
1 1/2 tsp gluten free vanilla extract
1 tsp baking soda
1/2 tsp salt

*Not all gluten free flour is created equal. I recommend slowly adding in flour. If you are using a 1:1 flour, I would recommend using 1 1/2 cups of gluten free flour for this recipe. The version I use is not a 1:1 and therefore requires slightly more flour to reach my desired batter consistency!

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a small to medium sized bowl with paper towels or a cheese cloth. Using a box grater or a grating attachment to grate a large zucchini (cut ends off). Place the grated zucchini in a the bowl.
  3. Using the paper towels or cheese cloth, squeeze the zucchini to remove as much water as possible. Approximately 1/4 cup – 1/2 cup of water should be removed from the grated mixture before adding it to the batter.  Set zucchini to the side and prepare dry and wet ingredient mixture.
  4. Mix the gluten free flour, unsweetened cocoa powder, baking soda and salt in a large mixing bowl. Whisk ingredients until well blending. Set to side.
  5. In a separate bowl, mix the eggs, maple syrup, vanilla and milk together. Whisk the ingredients together.
  6. Slowly whisk in the melted coconut oil to the wet mixture. Whisk until well blended.
  7. Add wet ingredients to the dry ingredient bowl. Use a spoon to fold all ingredients together until it’s a smooth texture. If there are clumps, use the whisk to break up the batter once it’s well incorporated.
  8. Once the batter is a smooth consistency, add half of the zucchini shreds. Fold the zucchini into the batter until it’s well mixed. Add the rest of the zucchini shreds and continue to fold until the shreds are covered and evenly mixed into the batter.
  9. Add the chocolate chips to the mixture. Fold ingredients until mixed.
  10. Grease a standard loaf pan with coconut oil. You can also use a thin piece of parchment paper to assist with the removal of the loaf.
  11. Pour batter into the loaf pan and spread mixture so it’s evenly distributed.
  12. Place pan in the oven from approx. 50-60 minutes. The cooking time will vary depending on your oven. Use a toothpick to poke the middle of the bread. If the toothpick is clean, then the bread is ready to be removed from the oven.
  13. Let cool 2-3 minutes, then remove from the loaf pan. Transfer to a wire rack to cool.

The double chocolate zucchini bread can be served warm or at room temperature. You can store the bread in an airtight container or it can also be placed in the freezer for long term storage. Simply defrost when ready for use.

This recipe creates 10 servings.

Gluten Free Banana Bread

Banana Bread 2

Banana bread is trending, so I decided to make a healthier version of this recipe! For those of you that still want to indulge without blowing your diet or sugar for the day this recipe is for you! 

Here’s what you’ll need to get started:

Ingredients
2 cups gluten free flour
2 eggs
1 cup mashed ripe bananas
1/3 cup melted coconut oil or any neutral oil (I used canola oil) 
1/2 cup Enjoy Life dark chocolate morsels (gluten, dairy and nut free)
1/4 cup raw honey or maple syrup
1/4 cup coconut milk unsweetened or other milk alternative
1 tsp baking soda (NOT baking powder!!!)
1 tsp gluten free vanilla extract
1 tsp cocoa powder unsweetened
1/2 tsp cinnamon
1/2 tsp salt
optional: 1/2 walnuts

Directions
1. Preheat the oven to 325 degrees.
2. In a large bowl, whisk together the oil, honey and milk until well blended.
3. Add the eggs, mashed banana, baking soda, salt, gluten free vanilla, cocoa powder and cinnamon to the bowl. Whisk until well blended.
4. Add the flour and chocolate chips to the mixture and fold the ingredients with a spoon until the ingredients are melded together. If nuts are being added to this recipe, you can add them at this step.
4. Grease a standard loaf pan, then pour the batter into the pan. Smooth the top to make the loaf as even as possible.
5. Place the loaf in the oven and cook for approx. 50-60 minutes. This will depend on your oven. You will know it’s done when you poke the center with a toothpick and it comes out clean.
6. Once done, remove from the oven and let sit 5 minutes before removing from loaf pan.
7. You can serve right away or place in a container to preserve the loaf.

This recipe creates 10 servings. 

Mango Turmeric Green Smoothie

4C110451-9473-41D9-92EE-C31C02F43250I fight inflammation on a regular basis due to my chronic illness. However, working out also helps to keep some of my symptoms at bay. I wanted to create a smoothie that could help support my joint health and fight inflammation. This recipe is nutritious, delicious and very filling!

Here’s what you’ll need to get started:

Ingredients:
1 cup of cubed frozen mango
1-1.5 cups of spinach
1 cup coconut milk
1/2 frozen banana
1 tbsp chia seeds
2 tsp turmeric powder

Directions:
1. In a blender, combine all ingredients.
2. Blend until desired texture is achieved.

 

Cinnamon PB Banana Rice Cake

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After I began working out consistently, I noticed that my appetite has drastically changed. I am hungrier than I used to be and my caloric needs are different due to the amount of activity I’m doing on a day to day basis. On my workout days, this is a delicious post-workout snack. It takes less than 5 minutes to put together and can be eaten on the go.

Here’s what you’ll need to get started:

Ingredients
1 lightly salted rice cake
1-2 tbsp of peanut butter (I usually use 1 tbsp)
1/4 banana (smashed)
1 pinch/sprinkle of cinnamon powder
1 tsp of cacao nibs

Directions:
1. Smooth 1-2 tbsp of peanut butter on the rice cake.
2. Carefully smash your banana so that is evenly coats the top of the rice cake. If you are worried about breaking the rice cake, you can smash the banana in a small bowl and then spread it on to the rice cake.
3. Sprinkle a small amount of cinnamon powder of the banana so that it is lightly coated.
4. Sprinkle approx. 1 tsp of cacao nibs on the top for some extra crunch!

All of these flavors meld so well together. I would also argue that this would be an excellent, healthy, low guilt breakfast or dessert option as well!

Berry Coconut Smoothie Bowl

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As a woman that suffers from Endometriosis, inflammation is something that I struggle with on a regular basis. This week I had my first flare up in months. That being said, because of my diet changes, I noticed that my pain levels were much more manageable than they’ve been in the past. This smoothie is my go to when I need antioxidants!

Here’s what you’ll need to get started:

Ingredients

1-1.5 cup coconut milk
1 cup of spinach
1 cup of blueberries, blackberries and raspberries frozen
1/2 frozen banana
1/4 sliced banana fresh
1/4 cup fresh blueberries, blackberries and raspberries
1 tbsp coconut flakes
1 tbsp chia seeds
1 tsp coconut flakes
Optional: 1/4 cup ice

Directions

1. Add the coconut milk, spinach, frozen berries, 1 tbsp of coconut flakes and 1 tbsp of chia seeds (optional: 1/4 cup ice) to a blender.
2. Blend till smooth. If the consistency is too thick add small amounts of coconut milk until desired texture is achieved.
3. Pour smoothie mix in bowl.
4. Top with sliced fresh banana, berries and 1 tsp of coconut flakes

This recipe serves 1.

Tropical Green Smoothie

This tropical smoothie is a simple and easy way to get your fruits and veggies in the morning! The flavors make me feel like I’m on a beach even when I’m stuck in quarantine!

What you’ll need to get started:

Ingredients

1.5-2 cups spinach (fresh)
1-1.5 cups coconut milk
1/2 frozen banana
1/3 cup frozen tropical fruit mix (I used mango, pineapple, strawberry and papaya)
1/4 cup ice
optional: 1 tbsp chia seeds

Directions

  1. Combine the coconut milk, spinach, frozen banana, frozen tropical fruit, ice (optional: chia seeds) into a blender.
  2. Blend until the smoothie is at desired texture and thickness. If the mixture is too thick, add a little extra coconut milk to thin out the smoothie.

This recipe serves 1.