Chocolate Zucchini Bread

It is no secret that cakes and breads are not exactly "healthy." This is a problem because I love to bake and I especially love to eat what I bake! This chocolate zucchini bread is great because it is fluffy, moist, chocolaty, AND relatively healthy! There is absolutely no flour or sugar in this recipe but you would never know it by tasting the bread! I think it actually tastes more like a chocolate cake than a bread!

To make this chocolate zucchini bread you will need:

• 1 cup ALMOND BUTTER
• 3 Tbs HONEY
• 2 Tbs COCOA POWDER
• 2 LARGE EGGS
• 1/8 tsp SALT
• 1 Tbs VANILLA
• 1 tsp APPLE CIDER VINEGAR
• 1/2 tsp BAKING SODA
• 1 cup ZUCCHINI, shredded (squeeze as much of the excess water out as possible)
• Optional: 1/3 cup NUTS (I used pecans)

Start off by preheating your oven to 400 degrees F. Then put the almond butter, honey, cocoa powder, eggs, salt, and vanilla into a medium bowl. Use a handheld mixer to blend on a medium speed for 2 minutes.

Add the vinegar and baking soda to the mixture and blend for another 30 seconds.

Next, fold in the zucchini and the nuts with a spatula.

It won't exactly look pretty... but I promise it tastes good!

Pour the batter into a loaf pan that has been lined with parchment paper and sprayed with cooking spray.

Bake the bread for 25-35 minutes depending on how much water you were able to get out of the zucchini.

Note: I would recommend checking the bread with a toothpick every few minutes after the first 25 minutes until it comes out clean.

You can serve it warm or at room temperature!

I cut my bread into pieces that were 3/4 to 1 inch thick which gave me about 10 slices.

---

Chocolate Zucchini Bread

Ingredients:

• 1 cup ALMOND BUTTER
• 3 Tbs HONEY
• 2 Tbs COCOA POWDER
• 2 LARGE EGGS
• 1/8 tsp SALT
• 1 Tbs VANILLA
• 1 tsp APPLE CIDER VINEGAR
• 1/2 tsp BAKING SODA
• 1 cup ZUCCHINI, shredded (squeeze as much of the excess water out as possible)
• Optional: 1/3 cup NUTS (I used pecans)

Directions:

1. Preheat your oven to 400 degrees F. 
2. Put the almond butter, honey, cocoa powder, eggs, salt, and vanilla into a medium bowl. Use a handheld mixer to blend on a medium speed for 2 minutes.
3. Add the vinegar and baking soda to the mixture and blend for another 30 seconds.
4. Next, fold in the zucchini and the nuts with a spatula.
5. Pour the batter into a loaf pan that has been lined with parchment paper and sprayed with cooking spray. 
6. Bake the bread for 25-35 minutes depending on how much water you were able to get out of the zucchini. Note: I would recommend checking the bread with a toothpick every few minutes after the first 25 minutes until it comes out clean.

---

I adapted this recipe from the following blog: http://wholelifestylenutrition.com/recipes/organic-chocolate-zucchini-bread-recipe/

Banana Muffins

These muffins are soft, moist, and extremely flavorful! They are the best banana muffins I have had in a long time. They are incredibly easy to make and you don't even have to dirty any dishes!

To make 12-15 of these delicious muffins you will need:

• 3 ripe BANANAS (about 1 cup mashed)
• 2 EGGS
• 1 cup SUGAR
• 1 cup FLOUR
• 1/2 tsp SALT
• 3/4 tsp BAKING SODA
• 1/2 tsp BAKING POWDER
• 1/2 tsp CINNAMON
• 1/2 cup VEGETABLE OIL
• 1 tsp VANILLA
• Optional: 1/2 cup chopped WALNUTS or PECANS

To minimize the number of utensils you will need, measure all of the ingredients with a 1/2 measuring cup and 1/4 teaspoon. Then use either a large freezer baggie or a medium sized bowl to mix the ingredients up in. If you use a baggie, you can just throw it away after the muffins are made, no clean up! I didn't have a baggie big enough so I just used a bowl. (One bowl isn't bad though!) Another perk to using a baggie is that you can seal it and use your hands to mix the ingredients together where you need a fork or spoon to mix the ingredients in a bowl.

Preheat your oven to 375 degrees F. Then line a muffin tin with cupcake papers. Start making the batter by mashing the bananas.

Mix in the eggs and sugar, making sure that eggs are incorporated before adding the sugar. Once the sugar is mixed in, add the flour, salt, baking soda, baking powder, and cinnamon. When the dry ingredients have been incorporated, add the oil, vanilla, optional nuts, and then mix well.

If you are using a baggie, snip the bottom corner off the baggie creating a small hole and squirt the batter into the cupcake papers. If you are using a bowl, you will have to simply pour the batter in. Fill each muffin cup about 3/4 of the way full with batter. (I skipped the cupcake papers and the muffins still turned out great!)

Bake the muffins for 17-20 minutes or until a toothpick come out clean!

I know the muffins look a little bit dark around the edges because I didn't use cupcake papers, but they aren't hard or burnt tasting at all!

These muffins are so good! You can't eat just one!

---

Banana Muffins

Ingredients:

• 3 ripe BANANAS (about 1 cup mashed)
• 2 EGGS
• 1 cup SUGAR
• 1 cup FLOUR
• 1/2 tsp SALT
• 3/4 tsp BAKING SODA
• 1/2 tsp BAKING POWDER
• 1/2 tsp CINNAMON
• 1/2 cup VEGETABLE OIL
• 1 tsp VANILLA
• Optional: 1/2 cup chopped WALNUTS or PECANS

Directions:

To minimize the number of utensils you will need, measure all of the ingredients with a 1/2 measuring cup and 1/4 teaspoon. Then use either a large freezer baggie or a medium sized bowl to mix the ingredients up in. If you use a baggie, you can just throw it away after the muffins are made, no clean up! I didn't have a baggie big enough so I just used a bowl. (One bowl isn't bad though!) Another perk to using a baggie is that you can seal it and use your hands to mix the ingredients together where you need a fork or spoon to mix the ingredients in a bowl.

1. Preheat your oven to 375 degrees F. Then line a muffin tin with cupcake papers. (I skipped the cupcake papers and the muffins still turned out great!)
2. Start making the batter by mashing the bananas. 
3. Mix in the eggs and sugar, making sure that eggs are incorporated before adding the sugar. Once the sugar is mixed in, add the flour, salt, baking soda, baking powder, and cinnamon. When the dry ingredients have been incorporated, add the oil and vanilla and mix well. 
4. If you are using a baggie you can snip the bottom corner off the baggie creating a small hole and squirt the batter into the cupcake papers. If you are using a bowl, you will have to simply pour the batter in. Fill each muffin cup about 3/4 of the way full with batter. 
5. Bake the muffins for 17-20 minutes or until a toothpick come out clean!

---

I got this wonderful recipe from the following blog: http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html

Strawberry Parfait

Just looking at the pictures of this strawberry parfait makes me want to go make myself another one! It is sweet from the strawberries, a little tart from the Greek yogurt, and has a nice crunch from the granola. It is pure perfection! By the way, did you know that 'parfait' literally means 'perfect' in French?! 

To make this 'perfect' treat you will need:

• 5-6 oz. VANILLA GREEK YOGURT
• 5-7 STRAWBERRIES, diced
• 6-8 Tbs GRANOLA

I started off by making some of my favorite granola and then diced up some strawberries.

I then layered them into a small glass with the vanilla Greek yogurt. I added about half of the yogurt to the bottom of the glass, then put in about 3 tablespoons of granola, and lastly about 3 diced strawberries. I then repeated this process with the rest of the yogurt, granola, and strawberries.

That's all there is to it! Now dig in and enjoy!

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

We had some jumbo lump crab meat left over after making a crab souffle last week when my mom visited so we decided to try something new and came up with fettuccine alfredo with lump crab meat and Brussels sprouts! It turned out really delicious! 

To make it we used:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.

Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 

After toasting the pine nuts, clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.

After the Brussels sprouts are all cleaned up, melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.

In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.

 

Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.

Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.

Top with the toasted pine nuts and then serve!

---

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

Ingredients:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

Directions:

1. It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.
2. Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 
3. Clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.
4. Melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.
5. In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.
6. Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.
7. Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.
8. Top with the toasted pine nuts and then serve!

---

Alfredo Brussels Sprouts with Toasted Pine Nuts

I know a lot of people don't like Brussels sprouts, but I just don't' get it. I love them! Especially sauteed in some butter and drizzled with Alfredo sauce. Mmm! How could anyone not like that?? 

For this recipe you will need:

• 1 oz. PINE NUTS
• 1 Tbs BUTTER, unsalted
• 8 oz. BRUSSELS SPROUTS
• 1/2 cup HEAVY CREAM
• 1/4 cup PARMESAN CHEESE, grated
• SALT
• PEPPER

Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 

In a small saucepan heat the 1/2 cup heavy cream over medium heat for several minutes in order to reduce it by almost half. Make sure to stir constantly! Once the cream has reduced, mix in 1/4 cup grated parmesan cheese and then turn the heat off.

After toasting the pine nuts, clean the Brussels sprouts and chop off the bottoms.

Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.

My mom came for visit and she helped us cook!

After the Brussels sprouts are all cleaned up, melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender.

Once the Brussels sprouts are cooked, drizzle the Alfredo sauce over the top of them and sprinkle on the toasted pine nuts! Then serve!

---

Alfredo Brussels Sprouts with Toasted Pine Nuts

Ingredients:

• 1 oz. PINE NUTS
• 1 Tbs BUTTER, unsalted
• 8 oz. BRUSSELS SPROUTS
• 1/2 cup HEAVY CREAM
• 1/4 cup PARMESAN CHEESE, grated
• SALT
• PEPPER

Directions:

1. Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 
2. In a small saucepan heat the 1/2 cup heavy cream over medium heat for several minutes in order to reduce it by almost half. Make sure to stir constantly! Once the cream has reduced, mix in 1/4 cup grated parmesan cheese and then turn the heat off.
3. Clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.
4. Melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender.
5. Once the Brussels sprouts are cooked, drizzle the Alfredo sauce over the top of them and sprinkle on the toasted pine nuts! Then serve!

---

Granola Trail Mix

This trail mix is a great snack! I found a recipe online for a simple granola and then added some of my favorite nuts and berries.

To make the granola you will need:

• 1/2 cup BROWN SUGAR
• 1/2 cup HONEY
• 1/4 cup CANOLA OIL
• 4 cups OLD FASHIONED OATS (not quick oats)
• 1/2 tsp CINNAMON
• 1/4 tsp SALT
• 1 cup NUTS (I used walnuts)

Start by preheating the oven to 250 degrees F. While the oven is preheating, add the brown sugar, honey, and canola oil to a saucepan on the stove and heat the mixture until the sugar has dissolved.

Combine the oats, cinnamon, salt, nuts, and sugar mixture from the stove in a bowl. Mix until the oats are evenly coated.

Next, spray a cookie sheet with PAM and spread the granola mixture all over the cookie sheet. Make sure to press the granola down onto the sheet before putting it into the oven.

Bake the granola for 1 hour, stirring every 15 minutes. After it has baked for 1 hour let the granola cool completely and then break up it up and put the pieces into baggies (or an air tight container).

The granola is good to eat by itself or to sprinkle on top of yogurt, but this time I used it in trail mix. For my trail mix I got:

• YOGURT COVERED RAISINS
• DRIED CRANBERRIES

I divided the granola up into 8 baggies (approx. 3 oz./bag) and then divided the yogurt covered raisins (approx. 1 oz./bag) and dried cranberries (approx. 0.7 oz./bag) equally among the 8 bags. 

---------------------------------------------------------------------------------------------------------------------

Granola Trail Mix

Ingredients:

Granola:

• 1/2 cup BROWN SUGAR
• 1/2 cup HONEY
• 1/4 cup CANOLA OIL
• 4 cups OLD FASHIONED OATS (not quick oats)
• 1/2 tsp CINNAMON
• 1/4 tsp SALT
• 1 cup NUTS (I used walnuts)

Trail Mix:

• GRANOLA
• YOGURT COVERED RAISINS
• DRIED CRANBERRIES

Directions:

1. Preheat the oven to 250 degrees F. 
2. While the oven is preheating, add the brown sugar, honey, and canola oil to a saucepan on the stove and heat the mixture until the sugar has dissolved.
3. Combine the oats, cinnamon, salt, nuts, and sugar mixture from the stove in a bowl. Mix until the oats are evenly coated.
4. Next, spray a cookie sheet with PAM and spread the granola mixture all over the cookie sheet. Make sure to press the granola down onto the sheet before putting it into the oven.
5. Bake the granola for 1 hour, stirring every 15 minutes. After it has baked for 1 hour let the granola cool completely and then break up it up and put the pieces into baggies (or an air tight container).
6. I divided the granola up into 8 baggies (approx. 3 oz./bag) and then added some yogurt covered raisins (approx. 1 oz./bag) and dried cranberries (approx. 0.7 oz./bag). 

---------------------------------------------------------------------------------------------------------------------

This is the website where I found the granola recipe: http://lmld.org/2013/05/24/simple-granola/