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I decided to make a loaf this week instead of muffins because I’m always testing  how things taste when they are not fresh out of the oven. This loaf is a zucchini base with cocoa powder and chocolate chips.

INGREDIENTS

2 cups whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/3 cup unsweetened cocoa powder

1/2 cup cane sugar

1 tbsp ground flaxseeds

3 tbsp water

1 1/4 cup unsweetened vanilla almond milk or organic milk

2 tsp lemon juice

1 tsp pure vanilla extract

3 tbsp pure maple syrup

1 1/4 cups grated zucchini

1/2 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Spray a 8 1/2″X4 1/2″ loaf pan. In a small bowl mix ground flaxseeds and 3 tablespoons of water and set aside. In a larger mixing bowl stir in whole wheat flour, baking powder, baking soda, sea salt, cocoa powder and cane sugar together. In another small bowl place milk and lemon juice together and let sit. Combine the flaxseed mixture into the milk mixture. Add in the maple syrup and vanilla. Mix dry mixture into wet mixture. Stir the zucchini with a wooden spoon and then add in chocolate chips. Pour batter into the loaf pan and bake for 50 – 60 minutes. Check loaf to make sure it is firm on top before removing. Let cool in loaf pan and then transfer to a cooling rack for another 10 minutes. Enjoy!

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This week I decided to make a batch of blueberry muffin’s. Slowly we are starting to get fresh blueberries in larger containers making it worth while to buy them fresh.

INGREDIENTS

2 cups of whole wheat flour

1/2 cup of spelt light flour

3/4 cup cane sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup oil – safflower, coconut – melted

2 large organic eggs

1 tsp pure vanilla extract

1/4 unsweetened almond milk

1/2 cup greek yogurt

2 cups blueberries

1/2 cup chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone liners. In a bowl mix both flours, sugar, baking powder, baking soda and sea salt. In a separate bowl mix together eggs, vanilla, unsweetened almond milk and greek yogurt. Stir dry ingredients into wet ingredients. Do not over mix!

Add in the blueberries and then after scooping batter into 6 muffin cups add the chocolate chips for the other half of the muffins.Scoop in the remaining batter into muffin cups. Bake for 25 minutes or until firm to the touch. Take out and cool for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

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To go along with this weeks star ingredient peanut butter, I made a noodle dish you can eat warm or at room temperature. It’s a quick and easy meal to make for dinner or lunch.

INGREDIENTS

2 cups of whole wheat spaghetti or linguine cooked

1 cup frozen peas cooked

1 cup grated zucchini

1 cup carrots sliced into 1″ sticks

2 green onions sliced small

2 tbsp roasted chopped peanuts

3 tbsp natural peanut butter

4 tsp rice vinegar

2 tsp oil – vegetable or sesame

1 tbsp soy sauce

1/3 cup hot water

DIRECTIONS

In a pot boil pasta until cooked. In a large bowl mix natural peanut butter, rice vinegar, oil and soy sauce. Slowly whisk in the hot water into the peanut butter sauce. Mix sauce into the pasta with peas, zucchini, carrots and onions. Top with chopped peanuts and serve immediately. Enjoy!

 

 

 

 

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Muffins and Peanut Butter are the perfect combination. This muffin recipe uses honey and agave nectar instead of sugar.

INGREDIENTS

1 3/4 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/4 cup chia seeds

2 bananas mashed

1/4 cup honey

1/4 cup agave nectar

1/2 cup greek yogurt

1 organic egg

2 tsp pure vanilla extract

1/4 cup milk – almond, soy, organic

3/4 cup natural smooth peanut butter, soy butter or pea butter

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray or line with silicone cups. Mash bananas until smooth texture and set aside. In a bowl mix bananas, honey, agave nectar, greek yogurt, egg, vanilla, milk and peanut butter. In a separate bowl mix flour, baking powder, baking soda, sea salt and chia seeds just until blended. Stir flour mixture into peanut butter mixture. Scoop batter into muffin cups. If you would like you can add 1/2 semi sweet chocolate chips to the batter. Bake for 20 minutes. Take out and let cool for 5 minutes and then transfer to a cooling rack for 10 minutes. Enjoy!

 

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