My grandma and I would always make BIG batches of chocolate zucchini bread when I would visit her. It was a family ordeal — my grandpa would bring in a zucchini from the garden and grandma and I would bake. My grandma is no longer able to make zucchini bread and I no longer can eat the gluten. But it was an experience as a little girl I never want to forget. Work to create fun traditions with your children!
My kids and I love to grow our zucchini and love harvesting it. Towards the end of zucchini season when we’re all a little sick of zucchini everything we start to pureé the zucchini and freeze it. We actually measure it out in 1 cup and 2 cup portions so we can easily thaw and use for recipes like this one. Freezing your veggies in the right portion will save you time later!
- 1/2 cup organic coconut oil
- 1/2 cup chocolate chips — I use this kind because they are gluten, soy and dairy free
- 2 tablespoons organic, fair trade cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup stevia
- 1 cup gluten free flour
- 1/2 teaspoon baking soda
- 2 organic eggs
- 1 teaspoon pure vanilla extract
- 1 cup organic zucchini, pureé
- Preheat oven to 350°
- Pureé zucchini in a food processor
- In a small saucepan, melt the chocolate chips and coconut oil
- In a medium mixing bowl combine the cocoa powder, coconut sugar, flour, baking soda, eggs, vanilla, melted chocolate, and zucchin
- Stir to combine
- Pour the batter into baking muffin papers or a glass baking dish if you prefer to make cake or brownies out of the batter
- Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean
Do you have a recipe that is special to you?
I love soup! Especially in the fall. There isn’t much else that is warm and cozy like a bowl of soup. But a lot of the stuff we buy in the stores are loaded with excessive amounts of sodium, sugars, other preservatives, chemicals and lots of other unknowns!
This creamy tomato basil soup is not only super healthy, but SUPER simple to make with just four ingredients!
1 large can (28 ounces) of whole peeled tomatoes
1 cup of organic vegetable broth
1/2 cup of unsweetened coconut milk
2 tablespoons of shredded parmesan
1 tablespoon of finely chopped fresh basil
1. Crush or puree tomatoes in a blender or food processor. Strain out seeds
2. Add tomato puree to a large saucepan; cook over medium-high heat, stirring frequently, for
two – three minutes, or until tomatoes are soft.
3. Add coconut milk, parmesan and basil, stirring well
4.Reduce heat to simmer; stirring occasionally, allow to simmer for 15 minutes.
Makes 4 servings!
For my 21 Day Fix Portion followers:
1 green, 1/2 blue
Depending on the day or meal, you can serve the soup with a toasted cheese (or 1/2!) on whole grain bread using fresh mozzarella and spinach or with a side of grilled chicken!
Eating healthy does not need to be time consuming, disgusting, or complicated! You can do this!
Need help? Learn more in the Stress Free Jumpstart to Meal Planning Success!
I love pumpkin — and love it all year long. So once I started my healthy journey I didn’t want the sugary PSL from popular chain coffee shops. I struggled to make my own pumpkin spice latte for a long time. I FINALLY came up with a recipe that I love and is free of added sugars and chemicals.
I have a milkshake blender that I use to blend my pumpkin, almond milk, spices and vanilla. This gives the mix a frothy creamy texture. Once it is blended I’ll add in the black coffee.
Healthy Pumpkin Spice Latte
1/2 cup of canned pumpkin
1/4 cup of unsweet almond milk
1 tsp. vanilla
1/2 tsp. pumpkin pie spice
– blend in a blender until combined, pour in a mug
add 8oz of black coffee, stir to combine
Do you love pumpkin as much as I do? Would you try this homemade latte?