Dessert, Featured, Food, Snacks

Double Chocolate Zucchini Bread

March 14, 2018
Double Chocolate Zucchini Bread

Struck with a serious chocolate craving? I’ve got you covered with this delectable Double Chocolate Zucchini Bread.   

Ingredients:

  • 2 ounces Dark Chocolate, chopped
  • 1 1/2 cups all-purpose, Gluten Free, All-Purpose Flour
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/4 cup unsweetened natural cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup coconut or granulated sugar
  • 4 ounces semi-sweet chocolate chips
  • 2 cups grated fresh zucchini
  • 2 eggs at room temperature, beaten (or proportionate egg replacer if vegan)
  • 6 tablespoons coconut oil
  • 1 teaspoon pure Organic Vanilla Extract

Instructions:

  • Preheat your oven to 325°F. Grease and line a standard 9-inch x 5-inch loaf pan and set it aside. In a small double boiler, place the chopped chocolate and heat on medium, stirring in regularly, until smooth. Set the chocolate aside to cool briefly.

  • In a large bowl, place flour, xanthan gum, cocoa powder, salt, baking soda, baking powder, and coconut sugar, and whisk to combine. Place the chocolate chips in a separate small bowl, add 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. Add 1 1/2 cups of the grated zucchini to the dry ingredients and stir to combine, breaking up any clumps of grated zucchini. In a blender or food processor, place the remaining 1/2 cup grated zucchini, eggs, oil and vanilla, and blend or process until smooth. Add the melted chocolate, and blend once more to combine.

  • Create a pit in the center of the bowl of dry ingredients, pour in the wet ingredients and mix to combine. The batter will be soft. Add all but a few of the chocolate chips and reserved dry ingredients to the batter, and stir until the chips are evenly distributed throughout. Scrape the batter into the prepared loaf pan, and smooth the top with a spatula. Sprinkle the remaining chocolate chips evenly on top and press gently to help them adhere.

  • Place the loaf pan in the center of the preheated oven, and bake, rotating once, until a toothpick inserted in the center of each loaf comes out clean (about 50 minutes). Remove the pan from the oven and allow to cool for at least 20 minutes in the loaf pan before transferring a wire rack to cool completely. Slice and serve.

Enjoy!

Breakfast, Featured, Food, Snacks

Healthy Peanut Butter Granola Bars

February 26, 2018
Healthy Peanut Butter Granola Bars

Healthy Peanut Butter Granola Bars are packed with nourishing, whole-food ingredients that will keep you fueled and satiated until your next meal.

Ingredients:

  • 2 cups crunchy peanut butter
  • 2 teaspoons vanilla extract
  • 1 cup pure maple syrup
  • 2 cups old fashioned oats
  • ½ cup unsweetened coconut flakes (chopped fine)
  • 6 tablespoons dried raisins
  • ½ cup sunflower seeds
  • Wax or parchment paper

Instructions:

  1. In a high speed blender or food processor, gently pulse coconut flakes and oats until slightly smaller than starting size. Once the oats and coconut have been pulsed, add all ingredients into a medium bowl, stirring until dough has formed. Once all ingredients are well combined, press mixture into a parchment paper lined 8 x 8 inch pan. Refrigerate for at least 1 hour before cutting into square or rectangular bars and serving. Store leftovers in the fridge.

Featured, Food, Sides

Sweet + Spicy Roasted Cauliflower Salad

January 31, 2018
Sweet + Spicy Roasted Cauliflower Salad

Packed with fiber, antioxidants and anti-inflammatory ingredients, this Sweet + Spicy Roasted Cauliflower Salad packs a healthful punch of flavor with every tantalizing bite.

Ingredients:

  • 2 medium heads cauliflower, cored and cut into small florets
  • 6 tablespoons extra virgin olive oil
  • 3 teaspoons kosher salt
  • 3/4 cups pine nuts
  • 4 medium leeks, white and light green parts only, halved lengthwise and sliced crosswise
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne (optional)
  • 1 cup Thompson raisins

Instructions:

  1. Preheat the oven to 400°F. Line a large rimmed baking sheet with silicone mat or parchment paper.
  2. Spread cauliflower florets onto the baking sheet in a single layer. Drizzle cauliflower generously with olive oil and 1½ teaspoons of the salt. Bake, stirring occasionally until cauliflower is browned and tender, 10-20 minutes.
  3. In a large skillet, toast the pine nuts on a medium heat, stirring frequently, until golden brown. Remove pine nuts to a dish and set aside. In the same skillet, heat 3 tablespoons olive oil over medium heat. Add the leeks and sauté until lightly browned, 3 to 5 minutes. Stir in the pepper, nutmeg, cayenne and remaining salt (plus more to taste, if necessary). Remove from heat.
  4. Toss the roasted cauliflower with the leek mixture. Add the pine nuts and raisin and mix until all ingredients are thoroughly combined. Taste and adjust seasoning as needed. Serve hot or cold.

Sweet + Spicy Roasted Cauliflower Salad

Entree, Featured, Food

Zesty Lemon Herb Quinoa

January 30, 2018
Zesty Lemon Herb Quinoa

Packed with flavor and simple to make, this Zesty Lemon Herb Quinoa is one of those versatile recipes you’ll come back to time and time again.

Ingredients

Quinoa:

  • 2¾ cups low-sodium vegetable broth
  • 1½ cups quinoa
  • 1/4 cup lemon juice

Dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • Kosher salt and black pepper to taste

Instructions

In a medium saucepan, add the vegetable broth, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes. In a small bowl, mix together the olive oil, lemon juice, basil, parsley, and lemon zest. Season with salt and fresh ground pepper, to taste. Pour the dressing over the quinoa and toss until all the ingredients are evenly coated. Transfer the quinoa into a serving dish. Season with salt, pepper, and lemon zest to taste.

Zesty Lemon Herb Quinoa