Archives for posts with tag: zucchini

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I recently purchased a mini spiralizer so I could make zucchini pasta. This dish is so fun and quick to make and is actually very satisfying.

INGREDIENTS

3-4 Zucchini

2 tbsp Olive Oil

2-3 Minced Garlic Cloves

1/2 Onion – minced

4 cups Baby Spinach

1/4 cup Parmesan or Gruyere Cheese – grated

1/2 tsp Sea Salt

1/4 tsp Black Pepper

DIRECTIONS

Spiralize the zucchini into a large bowl and then set aside. In a large skillet heat olive oil with onions and garlic. Sauté for 2 -3 minutes on medium heat. Add the zucchini noodles and spinach and mix until spinach starts to wilt. Add parmesan or gruyere cheese with salt and pepper. Toss and serve. Enjoy!

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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!

I’m back again.  This week I chose a muffin recipe from Martha Stewart’s website. This recipe is a savoury recipe which is not something I usually do, but since we are big cheese lovers I decided to give it a try. I did alter some of the ingredients like the flour, using oil instead of butter and the type of milk.

 

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INGREDIENTS

2 cups whole wheat flour

1/4 cup spelt light flour

1 tbsp baking powder

1 tbsp cane sugar

1 tsp sea salt

1/2 tsp black pepper

1/2 cup safflower oil or melted coconut oil

1 cup organic milk or unsweetened almond milk

2 large organic eggs beaten

1 cup of shredded zucchini strained in a sifter

1 cup shredded gruyere cheese 2/3 for batter 1/3 for topping

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use the silicone liners. In a bowl mix together flours, baking powder, cane sugar, sea salt and black pepper. In a separate bowl mix  oil, milk and eggs. Pour dry ingredients into wet ingredients and whisk until blended. Stir in zucchini with a fork and then mix in 2/3 of the cheese. Scoop batter into muffin cups and then garnish with remaining cheese. Bake for 25 minutes. Take out of oven and let cool in tray for 5 minutes. Transfer muffins to cooling rack for another 5 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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My muffin of the week recipe is a healthy breakfast muffin. You can warm up the muffin in the morning with some nut butter for extra protein or with your favourite jam. My favourite jam is St. Dalfour Jam which is naturally sweetened with grape juice.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

3/4 cup brown sugar or cane sugar

2 cups grated carrots

1 cup grated zucchini

3 large organic eggs

2/3 cup vegetable oil or coconut oil

1/3 cup milk with 1 tsp lemon juice or buttermilk

2 tsp pure vanilla extract

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicon muffin liners. Place raisins in a bowl of hot water for a few minutes and then drain water and set aside. In a bowl mix flours, baking soda, sea salt, cinnamon and brown sugar. In a separate bowl mix eggs, oil, milk with lemon juice and vanilla. Add carrots and zucchini to wet mixture and then add dry ingredients. Mix well and then fold in raisins with a wooden spoon. Scoop into muffin cups and bake for 25-30  minutes. Let stand in muffins tray for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

Instead of a fruit flavoured muffin, I decided to try a vege muffin recipe. When vegetables are very fresh they can be as sweet as a fruit. 

INGREDIENTS

1 cup whole wheat flour

1/4 cup spelt light flour

1/4 tsp sea salt

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon 

1/3 cup oil of choice

1/3 cup pure maple syrup

 1 organic egg

1/2 cup shredded carrots

1/2 cup shredded zucchini

1/2 cup raisins

Topping

1 cup cream cheese

1/2 cup icing sugar

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray. Mix flours, salt, baking powder, baking soda and cinnamon. In a separate bowl beat egg, oil and maple syrup. Mix flour mixture into egg mixture. Then add carrots and zucchini and raisins to the bowl. Mix only until blended. Scoop into muffin cups. Bake for 25-30 minutes. Let cool and then transfer to a wire cooling rack for 15 minutes. While muffins are cooling blend cream cheese and icing sugar together. Spread frosting onto muffins. Enjoy!

  

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