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 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:

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

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


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.


Mexican Zucchini Boats


During my meal prep this week, I challenged myself to make 3 different recipes from one pound of ground turkey. Right now, times are tough and I am looking for ways to make food stretch for those on tight budgets! I instantly thought taco meat could be an excellent choice. This recipe is great, because you can make this by itself or with the other two recipes (Burrito Bowl or Loaded Mexican Spaghetti Squash). This recipe is 226 calories a serving (24g carbs and 13g protein).

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


1/4 pound ground turkey
1/4 gluten free taco seasoning packet
2 zucchini
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
2 tbsp olive oil
pinch salt
pinch black pepper


1. Preheat oven to 400 degrees.
2. Prepare the taco meat by browning the ground turkey over medium heat.
3. Add seasoning packet and approx. 1/4 cup of water to browned turkey. Simmer for 5 minutes.
4. Remove the taco meat from heat and place in a large bowl. Set to side.
5. Prepare your zucchini by cutting off the ends and cutting the zucchini down the middle, long ways. You should have four long pieces of zucchini.
6. Scoop out the inside of the zucchini with a spoon. This will create a “boat” like appearance. Using a brush, spread olive oil on the inside of each zucchini. Season each piece with salt and pepper to taste.
7. Grab the bowl of taco meat and add the black beans, corn, cooked rice, tomato and chopped jalapeño or bell pepper to create the filling for your boats.
8. Mix all ingredients until the taco seasoning from the meat is coated on all ingredients.
9. Using a spoon, scoop the filling into each zucchini boat. This process may be a little messy. Push down the ingredients to maximize the amount of filling in each zucchini.
10. Place in oven and cook for 20-25 minutes, covered in foil.
11. Add shredded cheese to the top of each boat the last 5 minutes of cooking. Cook uncovered.

This recipe serves 4.