C.C. Zucchini Muffins

Zucchini Chocolate Chip Muffins
Source: adapted from Emily Bites.com

Ingredients:
3/4 c almond flour
3/4 c rice flour
1 t baking soda
1 t ground cinnamon
1 egg, lightly beaten
½ c unsweetened applesauce
¼ c almond milk
1 t vanilla extract
1 c shredded zucchini
¼ c miniature semisweet chocolate chips

A dash of flax or chia seeds (optional)

Directions:
1.    Preheat the oven to 350. Line 12 muffin cups with cupcake liners or lightly mist the muffin tin with cooking spray.
2.    In a large bowl, combine the flour, baking soda, cinnamon and stir until mixed.
3.    In a medium bowl, combine the egg, applesauce, milk, and vanilla. Stir until mixed.
4.    Pour the bowl of wet ingredients into the bowl of dry ingredients and stir until combined, forming a moist batter. Fold in the zucchini and chocolate chips.
5.    Spoon the batter evenly into the liners. Bake for 20-25 minutes.

Yields 12 servings

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Zucchini Squash Saute

  • 2 pounds total summer squash and/ zucchini, Julienned
  • 3 colored peppers chopped or sliced
  • 1/4 cup sliced almonds
  • 2 garlic cloves, sliced
  • smoked paprika seasoning to taste
  • blackened seasoning to taste
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper

preparation

Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.

Heat water in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold paprika, blackened and pepper seasonings. Fold in almonds.

Roasted Butternut Squash Lasagna

4 cups butternut squash, cut into 1/2″ cubes
16 oz spinach,
3 onions, thinly sliced
2 zucchini made into lasagna noodles
12 oz coconut yogurt
chili flake
4 cloves of garlic
1/2 cup basil, julienned
coconut oil- dash for caramelizing
Roasted Red Pepper Sauce– leftover from last week
Preheat oven to 425F.  Roast butternut squash for about 30 minutes, or until soft and browned.   Caramelize the onions and garlic,  melt 1 tablespoon of coconut and a little water in a large pan over medium heat.  Add the onions and cook down for about 30-40 minutes (just be patient, it’s worth it), until a dark brown. Then add the spinach and a pinch of chili flake.   It should be totally wilted.  Add in roasted butternut squash.
Prepare zucchini noodles either into slivers or julienned.
Pre heat the oven to 375
In a pyrex dish, place a layer of noodles, a bit of the veg,, dot with a third of yogurt, add the basil, and repeat 3 times.  Top with Roasted red pepper sauce.
Bake for 25 minutes, or until bubbling.  Turn the broiler on and bake for another 5 minutes, or until brown.

Rad Rainbow Raw Pad Thai

This Salad is amazing and so nutritious. I did buy a julienne tool from bed bath and beyond.  It is one of the best purchases I have ever made.  It saved so much time and made it look professional.  I would suggested purchasing one.  It was about $ 10.00.

  • 1 medium zucchini, julienned or spiraled
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup frozen edamame, thawed
  • 3 green onions, thinly sliced
  • 1 tablespoon chia seeds
  • 1 teaspoon pumpkin seeds

For the dressing 

  • 1 garlic clove
  • 1/4 cup raw almond butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water
  • 2.5 teaspoons honey
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger

1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

3. Top bowls with edamame, green onion, chia seeds, and pumpkin seeds. Pour on dressing and enjoy!

Adapted from: Oh She Glows