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:


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!


  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:

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

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 Salsa

1B6EA128-6EBB-4727-B386-C7404BFB7D33This week, I wanted to try and bring lighter flavors into my dishes. I decided to alter my homemade salsa recipe to include one of my favorite fruits, mangos!! When I was doing my grocery shopping this week, I was so happy to see that mangos were on sale. Not only are they delicious, but you can do so much with them! This salsa recipe is the perfect mix of sweet and spicy! I am going to share two different preparations depending on how you’d like to utilize this salsa!

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

2 tomatoes on the vine finely chopped
1 1/2 jalapeños finely chopped
1 mango cubed
1/4 red onion finely chopped
1/4 cup chopped cilantro
1/2 lime (squeezed for juice)
1 pinch salt
1 pinch pepper
1 tsp olive oil


Chunky salsa preparation:
1. Preheat the oven to 325 degrees.
2. In a roasting pan, put 1 tsp olive oil on the two tomatoes and roast for 15 minutes.
3. Carefully remove the tomatoes and let cool for 5-10 minutes.
4. Once cooled, chop the tomato and place it in a medium sized bowl.
5. Add the chopped jalapeños, red onion, cilantro and cubed mango to the bowl.
6. Squeeze half a lime into the bowl. Then, add a pinch of salt and pepper. Using a spoon mix all ingredients together.
7. Place in the fridge covered, until ready to serve.

Smooth salsa preparation:
1. Preheat the oven to 325 degrees.
2. In a roasting pan, put 1 tsp olive oil on the two tomatoes and roast for 15 minutes.
3. Carefully remove the tomatoes and let cool for 5-10 minutes.
4. Once cooled, roughly curt the tomato and place it in a food processor.
5. Add the chopped jalapeños, red onion, cilantro and cubed mango to the food processor
6. Squeeze half a lime into the processor. Then, add a pinch of salt and pepper. Pulse until your desired texture is achieved.
7. Place in the fridge covered, until ready to serve.

If you’re feeling adventurous, you could even do a combo of both preparations (pictured above)! 



Roasted Red Potatoes, Green Beans, Tomatoes & Onion


This side is a delicious addition to your main course. Not all recipes need to be complicated and this one is easy to put together!

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

3 red potatoes cubed
3 handfuls of fresh green beans
1 cup of diced tomatoes
1/2 onion sliced or chopped
2 tbsp of olive oil
1 tbsp salt (includes salt for water)
1-2 pinches of black pepper
1-2 pinches of garlic powder

1. Preheat the oven to 375 degrees.
2. On a sheet pan combine the cubed red potatoes and onion with 2 tbsps olive oil, 1 pinch salt, pepper and garlic powder. Mix together to ensure they are evenly coated. Place in oven and cook for 15-20 minutes.
3. In a large saucepan, bring water to a boil. After the water is boiling add 3-4 pinches of salt to the water.
4. Place the green beans in the boiling water to blanch them. The green beans will only be in water for approx. 3 minutes.
5. Remove from heat and strain the green beans. Place in an ice bath to preserve color and moisture prior to baking. Place on a paper towel and set to side.
6. Once the potatoes have cooked for 15-20 minutes, remove them from the oven. Add the tomatoes and green beans to the sheet pan. Add pinch of salt, pepper and garlic powder and mix everything together.
7. Return sheet pan to the oven and cook for another 20 minutes.
8. Remove from heat and serve.

This recipe makes 6 servings.


Healthy & Gluten Free Meatloaf


During my weight loss journey, I’m modifying my recipes to meet my better eating habits. This healthy and delicious gluten free meatloaf is made with a leaner mixture of meat, finely chopped veggies and a homemade low sugar ketchup. The ingredients are quick to put together and easy to prepare. The veggies help keep moisture in the meatloaf during reheating, so it doesn’t dry out. They also bring a hardier flavor to the dish. When you make this recipe, you will experience comfort food without the guilt.

Meatloaf requires a longer cooking time, so prepare to spend approx. 1.75 – 2 hours total on this specific meal prep (includes prep and cooking time).

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


1 pound 85/15 grass fed ground beef (any beef can be used)
1 pound ground turkey
1 cup chopped onion (1 inch pieces)
1 cup chopped carrots (1 inch pieces)
1 medium onion roughly cut
2-3 cloves of garlic (your preference, I used 2)
1 egg
1/2 cup of gluten free bread crumbs
1 tsp salt
1 tsp black pepper
1 tsp chili powder

Low Sugar Ketchup:
6 oz. can of tomato paste
1-2 tbsp raw honey (I used 1, but 2 will make it sweeter)
1 pinch salt


1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the ground turkey, ground beef, 1 tsp of salt, 1 tsp of black pepper, 1 tsp of chili powder, 1 egg and 1/2 cup of gluten free bread crumbs and set to side.
3. In a large food processor, chop the celery, carrots, garlic and onions into a fine texture. Add the veggie mixture into the large bowl.
4. Using a spoon or your hands, mix all the ingredients together.
5. Grease a loaf pan or narrow baking dish, then add the meatloaf mixture to the pan. Mold it, so the mixture is as even as possible once formed. Set to side.
6. Next, you’ll prepare your ketchup to go on top of the meatloaf. In a small saucepan, heat the raw honey and tomato paste over low heat. Stir occasionally. Once the honey melts and mixes with the tomato paste, add a small pinch of salt and stir once more.
7. Add the entire mixture to the top of the meatloaf and spread until the entire top is covered.
8. Place in the oven and cook until the internal temperature is 165 degrees. (Usually takes about an hour and a half on average)
9. Remove and let rest for 5 minutes before serving.

This recipe serves 6.


Loaded Spaghetti Squash


This week I challenged myself to create three recipes using only 1 pound of meat. This was one of my creations and it is by far my favorite out of the three. This recipe can be created on it’s own or from leftover taco meat. Each serving is 330 calories (23g carbs, 21g protein). I use more cheese than I probably should in this dish, so if you want to cut down the amount of cheese, that can be customized! 

Not everyone is comfortable working with spaghetti squash, but it is one of my favorite squashes to work with! You may be wondering how I cut my spaghetti squash, I’ve shared my tips in the directions below. By following my suggestions, you will be able to cut your spaghetti squash with ease! 

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


1 spaghetti squash (approx. 2.5-2.75 pounds)
1 cup Mexican style shredded cheese
1/2 pound ground turkey
1/2 gluten free taco seasoning packet
3/4 cup black beans
3/4 cup whole kernel sweet corn
1/2 cup cooked white rice
1/4 cup red onion chopped
1/4 tomato diced
1/2 cup water
1 jalapeño or 1/4 bell pepper chopped
2 tbsp olive oil
1-2 pinches of salt
1-2 pinches of black pepper
Optional: chopped cilantro for garnish


  1. Preheat your oven to 400 degrees. 
  2. With a sharp knife or a fork, make slits or poke holes in the spaghetti squash. You just need a couple on each side. This will prevent the spaghetti squash from essentially exploding in the next step. 
  3. Microwave your spaghetti squash for 4-5 minutes. 
  4. Using a towel or oven mits, carefully remove the spaghetti squash from the microwave and place on a cutting board. Carefully cut the spaghetti squash in half. I opted to cut “hamburger style,” because it creates longer stringy pieces once cooked. Cutting it long ways will create short strings. 
  5. Using a brush, coat the inside of the spaghetti squash and the rim with olive oil. Season with salt and pepper to taste. 
  6. Place the spaghetti squash on a sheet pan upside down and cook for approx. 40 minutes. 
  7. Prepare your white rice and measure out 1/2 cup. Set to side. 
  8. Brown your ground turkey over medium heat. Once browned, add the taco seasoning and 1/4 cup of water. Let cook for 5 minutes. 
  9. Remove the turkey meat from heat until the spaghetti squash is done. 
  10. Measure out your black beans, corn, red onion, tomato and jalapeño or bell pepper and place in a bowl. Set to side. 
  11. Measure out shredded cheese and set to side separately from mixture of veggies. 
  12. Carefully remove the spaghetti squash from the oven and let cool for 5-10 minutes. Use a spatula to help flip the cooked squash onto a heat safe plate or cutting board. Using a heat barrier, like a towel, use a fork to begin scooping out the “spaghetti” strands of the squash. Place in separate bowl and put to the side. 
  13. Place the pan with the taco meat back on the burner with medium heat. Add the bowl containing the mixture of beans and veggies and 1/4 cup of water. DO NOT add cheese or spaghetti squash yet. 
  14. Once your veggies are heated through (you will hear sizzling), Add the spaghetti squash to the mixture. I recommend using tongs for this step since it doesn’t mix well. Add the shredded cheese. 
  15. The spaghetti squash and cheese should only be over heat for 3 minutes. Mix all ingredients together so that the cheese and seasonings are evenly spread throughout the dish. 
  16. Remove from heat and serve with chopped cilantro garnish. 

This recipe makes 4 servings.