Tag: recipe

Double Chocolate Zucchini Bread (Gluten & Dairy Free)

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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.

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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:

Ingredients:
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

Directions:

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)! 

 

 

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Loaded Spaghetti Squash

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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:

Ingredients

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

Directions

  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. 

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Burrito Bowls

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This week I challenged myself to make three taco inspired recipes using only 1 pound of meat. This was one of those recipes! The filling for my zucchini boats calls for all of the same ingredients that are in the topping for my burrito bowl. This makes it easy to double the recipe and make both dishes at the same time! The burrito bowls are 181 calories a serving (28g carbs, 12g protein). I did not add any extra sauces or cheese to this dish, but it could easily be added.

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

Ingredients

1 1/2 heads of romaine lettuce, chopped
1/4 pound ground turkey
1/4 gluten free taco seasoning packet
3/4 cup black beans
3/4 cup whole kernel sweet corn
1/2 cup cooked white rice
1/2 cup Mexican style shredded cheese
1/4 cup red onion chopped
1/4 tomato diced
1/4 cup water
1 jalapeño or 1/4 bell pepper chopped

Directions

1. Prepare the taco meat by browning the ground turkey over medium heat.
2. Add seasoning packet and approx. 1/4 cup of water to browned turkey. Simmer for 5 minutes.
3. Remove the taco meat from heat and place in a large bowl.
4. Add the black beans, corn, cooked rice, tomato and chopped jalapeño or bell pepper to the bowl.
5. Mix all ingredients until the taco seasoning from the meat is coated on all ingredients.
6. Place the chopped romaine lettuce into 4 separate containers. 
7. Divide the taco mixture between the 4 containers of lettuce or store separately, if not immediately serving.  
Please note: I recommend storing the taco mixture separately, because then you can warm up it up without ruining the lettuce. If you would like to consume the ingredients cold, you can assemble the bowls and store. If you like additional toppings, salsa, sour cream, cheese or guacamole can be added to this dish. 

This recipe serves 4. 

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Fiesta Stuffed Peppers

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This fun take on stuffed peppers was created from hispanic influences. I LOVE tacos, but I always have leftover taco meat when I cook them. This recipe allowed me to utilize a leftover, while making a hardy meal that is quick, easy and takes very little effort! These stuffed peppers can also be prepared even if you don’t have leftover taco meat! That being said, unless you’re making 12 peppers, you won’t use a whole pound of meat. However, I have some awesome ideas for some additional taco inspired recipes that will be coming out in the next few days! Stay tuned…

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

Ingredients

6 bell peppers
1/2-1 lb. ground turkey or beef
1 gluten-free taco seasoning packet (low sodium when possible)
1 cup of cooked white rice
1/2 can of whole kernel sweet corn
1/2 can of black beans
1 cup of Mexican style shredded cheese
1/4 cup of salsa or 1 diced tomato

Directions

  1. Preheat your oven to 350 degrees.
  2. Rinse and cut the tops off of your 6 bell peppers. Remove seeds, so the inside of the peppers are hollow. Set to the side in a baking dish.
  3. Prep and begin cooking your white rice.
  4. While the rice is cooking, brown 1 lb. of meat, then follow directions provided on the back of the taco seasoning packet. You can also use leftover taco meat in place of this step.
  5. Once rice has finished cooking, measure 1 cup of cooked rice and place it in a large mixing bowl.
  6. Place 1/2 lb. of seasoned meat into the mixing bowl with the rice.
  7. Add 1/2 can of corn, 1/2 can of black beans, 1/2 cup of shredded cheese and either 1/4 cup of salsa or 1 diced tomato to the mixing bowl.
  8. Stir until all ingredients are well mixed.
  9. Grab your baking dish with the hallow peppers and begin adding filling into each pepper. Push down ingredients lightly to maximize the amount of filling that is being placed in each pepper.
  10. Place the dish in the oven for 30 minutes covered with foil.
  11. After 30 minutes, remove the foil and add the remaining 1/2 cup of shredded cheese to the tops of each pepper. Bake for another 5 minutes, uncovered.
  12. Remove and serve.

This recipe makes 6 servings.

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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.

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