All Posts Tagged ‘Zucchini

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Pumpkin Muffins with Zucchini and Banana

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Fall is finally here. I know I’m supposed to be super excited about the leaves falling, cool mornings, and pumpkin spice lattes, but I’m just not there yet. I’m still mourning the loss of the hot sun and late summer nights. My kids however, have fully embraced everything pumpkin. Our local market already has pumpkins for sale and Charley got so excited and begged to take one home. We named it George, and then she helped me cut it up and scoop out the ‘guts’. After baking and pureeing the flesh, we made some of it into these delicious muffins and the rest went into Xavier’s morning oatmeal.

I find paleo baking to be pretty tricky. I usually prefer to use almond flour rather than coconut flour, but Charley’s preschool is completely nut free so I’m having to come up with some new recipes for her. Be aware that the texture of these muffins can not be compared to regular muffins made with wheat flour. Paleo baking is just different, and that’s okay.

Ingredients:

1 cup pumpkin puree

1/2 cup shredded zucchini

1 overripe banana

5 eggs

6 tbsp melted grass fed butter (or coconut oil)

1/8-1/4 cup of raw, organic honey (or maple syrup)

1 tsp vanilla

1.5 tsp pumpkin pie spice

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

3/4 cup coconut flour

Directions:

1) Preheat oven to 400 degrees fahrenheit.

2) Combine all wet ingredients in a bowl and mix well. I used an electric mixer on low to really hide the zucchini and banana as much as possible for my kids but you could mix by hand with no problems.

3) Combine all dry ingredients in a separate bowl and mix well.

4) Gradually mix the dry ingredients into the wet mix, stirring to combine as you go until well blended.

5) Spoon muffin batter into lined or greased muffin pan and bake for 30-40 minutes or until done.

Charley really wanted to sprinkle some mini chocolate chips on top of the muffins before baking so we did that this time (seen in photo). Not necessary of course, but there are much worse things she could be eating, and if those few chocolate chips get her to eat pumpkin, zucchini and banana, then I consider that a parenting win.

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Whole 30 – Week 2 – Meal Plan

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Hey there! Wow, this no caffeine thing has been ROUGH. For the first 3 days I had a non stop pounding headache, was exhausted during the day, and awake in the middle of the night. By day 4 I was feeling way better though, and I’m excited to see how things improve even more over the next few weeks.

Here’s my meal plan for this week. A few breakfasts that I will double, and leftovers for lunch every day. 

Breakfast:

Yams and Eggs (There isn’t much to this “recipe” but it’s one of my favourites. I chop the yams into cubes and fry them in coconut oil and steak spice until cooked through. I remove them from the pan and cover them to keep them hot. Then I quickly fry 2 eggs and put them on top of the yams. You could partially boil the yams at the beginning of the week to make them quick and easy to fry up in the morning.)

Sweet Potato Breakfast Skillet

Potatoes with Kale and Bacon

Crustless Quiche

Dinner:

Mexican Meatza

Chocolate Chili on spaghetti squash

Spicy Coconut Shrimp Bisque (skip the corn)

Sweet Pineapple Ginger Meatballs 

Lemon Garlic Chicken on Zoodles and Kale

Italian Sausage and Zoodles

Moroccan Spiced Salmon

I suggest tripling the Chocolate Chili and Spicy Coconut Shrimp Bisque and freezing them for Whole30 emergencies. Those are two of my favourite recipes…you won’t be sorry!

Enjoy!

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Almond Zucchini Muffins

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We are loving zucchini season! We’ve been using it in everything we can. It doesn’t have a strong flavour so I’ve been able to hide it in some foods for my picky kids to eat. A friend turned me on to Danielle Walker’s Almond Flour Zucchini Bread recipe from Against All Grain and with just a couple of tweaks, Charley and I made it into our own muffins. I had made them to take camping with us the following day but the whole dozen were eaten before we left in the morning! 

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Ingredients

1 1/2 cups blanched almond flour

2 tsp Epicure’s Fruit Crumble spice (cinnamon would work well here also, I just happened to be out of it)

1 tsp baking soda

1/2 tsp salt

3 tbsp hazelnut butter (any nut butter will work)

3 tbsp raw honey

3 eggs, beaten

1 ripe banana

1 cup shredded zucchini

1/3 cup Enjoy Life mini chocolate chips (optional)

Directions

1) Preheat your oven to 350 degrees.

2) Combine all your dry ingredients in a small mixing bowl.

3) Place the wet ingredients in a large bowl and beat with an electric mixer for 2 minutes.

4) Add the zucchini and beat until combined.

5) Slowly add the dry ingredients to the wet, keeping the mixer going.

6) Add the chocolate chips and mix until combined.

7) Pour into lined muffin tins and bake for approximately 30 minutes.

8) Let cool before slicing in half and slathering with grass fed butter. Enjoy!

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The Meal That Started It All – Breakfast Hash

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This month marks my 2 year Whole30-versary!

Two years ago, a close friend of mine posted an Instagram photo of her zucchini and yam hash for breakfast with the hashtag ‘Whole30’. I asked her about it, and she gave me the Whole30 rundown. I completed the Whole30 challenge, and have been on a journey of health ever since. 

(Side note: The friend happens to be a beautiful writer and very talented photographer. Check out her blog here.)

This meal is still one of my favourites for breakfast, or post workout. I’ve seen variations of the recipe on several different food blogs and I have no idea where it originated, but here’s the gist of it.

Ingredients

1 zucchini

1 yam

1 sweet onion, peeled and chopped

1 tsp sage

2 eggs

salt and pepper to taste

1 tbsp coconut oil

Directions

1) Using a food processor or cheese grater, shred your yam and zucchini. 

2) Heat a large frying pan over medium heat and melt your coconut oil in it. 

3) Place your shredded yam and zucchini and your chopped onion in your pan and mix to combine. 

4) Sprinkle with sage and mix again.

5) Allow the yam and zucchini to cook until you start to see some crunchy brown parts starting to brown, about 10-15 minutes.

6) Remove your hash from the pan when it is cooked to your liking and cover to keep it warm.

7) Fry your eggs in the same pan, however you desire. My favourite way is to gently crack them into the pan, pop the lid on, and leave them to cook for 3-5 minutes until the whites are cooked through and the yolks are still runny.

8) Carefully slide your eggs out of the pan and on top of your hash. Sprinkle with salt and pepper and enjoy!

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Salmon and Lemon Pepper Zoodles

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This summer we’ve been enjoying so much wild salmon from the Community Supported Fishery that we are a part of. I’ve been experimenting with a bunch of different recipes (basically trying to find which one Charley will eat with the least amount of whining) and have found that this one that I have just barely adjusted from Practical Paleo by Diane Sanfilippo is simple, delicious, and great for repurposing leftovers the next day. I have a hunch that Charley might actually like it, although she would never admit it.

I happily eat leftovers every day as a way to save time in the kitchen. When you cook absolutely everything from scratch, leftovers are a necessity. With that in mind, i reheated this salmon from last night’s dinner and added some simple zucchini noodles and red pepper, and it only took about 15 minutes of my time. Enjoy!

Ingredients

For the salmon:

1 lemon, thinly sliced

1 lb wild salmon

1-2 tbsp of coconut oil

2 tbsp fresh chopped rosemary

Pinch of salt and pepper

For the zoodles:

1 large zucchini, spiralled into zoodles

5 baby bell peppers, chopped

2 tbsp Tessemae’s Lemon Chesapeake sauce

Directions

For the salmon:

1) Preheat your oven on the low broiler setting.

2) Place some tin foil on a baking sheet and grease with coconut oil.

3) Place the salmon skin side down on your baking sheet and sprinkle with salt and pepper.

4) Sprinkle the chopped rosemary on the salmon, and top the salmon with the lemon slices.

5) Broil on low for approximately 10-15 minutes, depending on the thickness of your salmon.

For the zoodles:

1) Heat a large pan over medium heat and add 2 tablespoons of Tessemae’s Lemon Pepper sauce.

2) Fry your peppers for a few minutes until they begin to soften.

3) Add your zoodles and combine with the peppers. Fry for 4-5 minutes, until they are softened to your liking.

4) Remove and place in a bowl or on a plate. Top with your leftover salmon.

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Tessemae’s sauces are Whole30 approved and a great addition to your kitchen. They make dishes like this super quick and easy! You can order them online or find them at Whole Foods.

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Italian Sausage and Zoodles

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If you don’t have a vegetable spiralizer yet, you need to go get yourself one. Right now we are squeezing our little family into a basement suite and my kitchen is tiny, so I was thrilled when I found this little hand held one for $10 at Ross last week.

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However, someday when we are living in a bigger space with a bigger kitchen, I’m going to order this bad boy. But for right now I’m happy with my little one and it’s doing the job just fine. Look at these beautiful zoodles!

photo copy 2Zoodles are quick, easy, delicious, and a great substitute for pasta, which is what I used them for last night. This recipe makes enough for about 3 people. Enjoy!

Ingredients

5-6 large zucchini, spiralized into zoodles

1-2 tbsp olive oil

1 lb Italian sausage (pastured pork and sugar free)

1 red bell pepper, diced

1 carrot, diced

2 garlic scapes, diced

1/2 yellow onion, diced

1-2 tbsp fresh Italian parsley, chopped

1 jar of your favourite sugar free pasta sauce (I usually just blend fresh tomatoes with some Italian herbs rather than buying pasta sauce)

Directions

1) Heat a large pan over medium heat and pour approximately 1 tbsp of olive oil into it. Once heated, crumble the Italian sausage into the pan and add the bell pepper, carrot, onion and garlic scapes. Fry until the meat is cooked through and no longer pink.

2) Add the jar of pasta sauce and mix to combine. Lower the heat, put the lid on, and allow to simmer while you make your zoodles.

3) Heat another large pan over medium heat and pour approximately 1 tbsp of olive oil into it. Working in batches, fry your zoodles in the olive oil for 3-5 minutes or until softened.

4) Once all of your zoodles are softened, serve them with the sauce on top and sprinkled with fresh parsley. Enjoy!

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Lemon Garlic Chicken on Zoodles and Kale

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I love repurposing leftover chicken! For this recipe I used an extra FlavorGod chicken breast that I had baked the night before, making it a quick and easy recipe for lunch the next day. The amounts of seasoning are suited to my taste, so feel free to adjust them to suit yourself. Enjoy!

Ingredients

1 cooked chicken breast, sliced (mine was rubbed in coconut oil and about 3/4 tbsp of FlavorGod’s Lemon Garlic seasoning, and then baked the night before)

1 bunch of kale, washed, chopped and ribs removed

1-2 zucchini (I used yellow but any kind will do)

1/8 cup of Tessemae’s Lemon Chesapeake sauce

1/2 tbsp of fresh parsley, washed and chopped

Directions

Using a vegetable spiralizer, spiralize your zucchini into zoodles.

Heat a large frying pan to medium high. Pour about half of the Tessemae’s sauce into the pan, and then fry the zoodles in the sauce for a few minutes, until they start to soften.

Add the chopped kale and the rest of the Tessemae’s sauce and stir to combine. Put a lid on the pan, turn the heat down to medium, and let the kale soften.

Once the kale has softened, place your zoodle and kale mixture on your plate and topped with the sliced chicken breast. Sprinkle with fresh parsley and enjoy!

PS. If you haven’t discovered Flavor God spices or Tessemae’s sauces yet, you’re missing out! Check them out at http://www.flavorgod.com and http://www.tessemaes.com. Most, if not all, are Whole30 approved!