I hate wasting food so when I found a few zucchinis in the veggie drawer that were looking a bit soft I figured I would throw together some zucchini bread as a treat to have around for the week. I was feeling really indecisive and couldn’t choose between standard zucchini bread and a chocolatey version so I decided on a marbled loaf so I could have the best of both worlds!
This recipe has a mix of Bob’s Red Mill Cup 4 Cup flour, oat flour (made by blending gluten free oats in a food processor until they are very fine) and coconut flour. This blend creates a consistency that is somewhere between a standard banana or zucchini bread and a fudgey brownie. This makes it really versatile as it can be great as a breakfast treat topped with some peanut butter and jam or a delicious dessert served warm with a scoop of vanilla ice cream.
If you love chocolate, you could easily double the amount of cocoa powder and chocolate chips in the recipe and make a full chocolate loaf and if you would rather have a more traditional zucchini bread you can omit the cocoa and chocolate all together. This would also be wonderful with a cup of chopped walnuts added in. However you choose to eat or make this bread I would highly recommend enjoying it with a glass of milk or a cup of coffee!
Ingredients: (Prep Time: 20 min. Bake time: 50 – 60 min. Makes 2 loaves):
- 1 1/2 cups Bob’s Red Mill Cup 4 Cup flour
- 1 1/4 cups oat flour (made by blending oats in food processor until mostly fine)
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 3 eggs
- 1/2 cup butter, melted
- 1/2 cup greek yogurt (preferably full fat)
- 1 1/2 cup unsweetened almond milk
- 1 cup white sugar
- 1 cup loosely packed brown sugar
- 2 tsp vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/4 cup cocoa powder (optional)
- 1/2 cup chocolate chips (optional)
- Preheat oven to 325 and grease two 9×5 baking tins.
- In a large bowl, mix together cup for cup flour, oat flour, coconut flour, salt, baking soda, baking powder and cinnamon
- In a smaller bowl mix together eggs, yogurt, almond milk, sugar and vanilla. Slowly add in melted butter mixing the entire time so as to not cook the eggs
- Combine flour and egg mixture and mix until smooth (about 2 minutes)
- Mix in zucchini until well incorporated
- Divide the batter evenly into two bowls and in one bowl mix in cocoa powder and chocolate chips
- Alternate 1/2 cup spoonfuls of chocolate and plain batter into greased baking tins until you run out of batter
- Bake for 50 – 60 minutes until a toothpick inserted into the center of the bread comes out clean
- Allow bread 30 minutes to cool before removing from pan and slicing. Enjoy!
Several years ago, I tried Chēbē’s products at an expo and fell in love. The mix itself is free from pretty much every allergen, is vegan, and tastes wonderful. It is incredibly versatile and can be used in both sweet and savory recipes. I have recently partnered up with Chēbē and will be developing a few recipes with their products over the next couple of months.
The first recipe I came up with is this Feta, Olive and Rosemary Focaccia. Since the dough is made with tapioca and there is cheese added to it, the bread is perfectly crispy on the outside while keeping a chewy texture inside.
If you wanted to use this for sandwiches, I could see it being delicious with Italian meats, vinegar and spices. That being said, it’s packed with flavor on its own and I enjoyed it dipped in a bit of olive oil with a glass of red wine. I will warn you, it is incredibly addictive and it didn’t last 24 hours in our apartment before we finished the whole loaf (there are only 2 of us).
If you are interested in trying out this recipe, I have seen Chēbē products in Whole Food’s or you can order boxes through their website.
I hope you enjoy this recipe as much as I did!
Ingredients (Prep Time: 15 min. Total Time: 60 min. Serves: 8):
- 1 package Chēbē Focaccia Bread mix
- 1/2 cup shredded mozzarella
- 1/2 cup crumbled feta
- 2 eggs
- 2 Tbsp. olive oil
- 1/2 cup pitted kalamata olives, diced
- 1 Tbsp. fresh rosemary, minced
- 4 Tbsp. milk
- Thinly sliced lemon rounds
- A few extra olives
- A sprinkle of flaky sea salt and black pepper
- Olive oil
- Preheat the oven to 375 degrees. Line a baking pan with parchment paper and lightly grease with 1 tsp. of olive oil.
- In a medium mixing bowl combine Chebe Focaccia bread mix, mozzarella, feta, eggs, olive oil, kalamata olives, rosemary and milk.
- Knead with your hands until everything is well incorporated and the mix is smooth, springy and dough like.
- Place dough on baking tray and press out into an oval shape, about 10 inches across at its widest point.
- Using your finger or the back of a spoon, poke 10 or 15 dents in the top of the dough.
- Brush the top of the focaccia with a bit of olive oil and top with lemon rounds, olives, feta, rosemary, salt and pepper.
- Bake for 40 – 45 minutes, let cool slightly and enjoy!
I am going to keep this post short and sweet. This is an incredibly easy, grain-free dessert that’s perfect for a fall date night treat. You won’t need to turn on your oven, or your stove and it only needs one bowl. I recommend refrigerating it for an hour or two before serving it because it needs some time to set and it tastes a lot better cold.
I layered the pumpkin mousse with pumpkin flavored Within/Without granola which made this taste like creamy pumpkin pie. I absolutely love their granola, it’s grain-free and has a unique chewy texture. The seasonal pumpkin flavor is amazing and I’ve been sprinkling it on everything I can lately. If you want to give it a try, out you can order it online here!
Ingredients (Prep Time: 10 min. Total Time: 60 min. Serves: 2):
- 1 cup Within/Without Granola
- 2/3 cup heavy cream
- 4 oz. cream cheese
- 1/2 cup powdered sugar
- 1/4 cup pumpkin puree
- 1 tsp vanilla
- 1/2 tsp pumpkin spice
- Whip heavy cream until soft peaks form.
- Mix in cream cheese until well incorporated but mixture is still fluffy.
- Mix in pumpkin pureé, powdered sugar, vanilla and pumpkin spice.
- Layer 2 tbsp. granola followed by 1/4 cup mousse in small cups. Refrigerate until mixture has set and chilled, about 1 hour. Enjoy!
I’ve always considered Mac & Cheese an ultimate comfort foods However, as I got older, I started eating gluten-free and my taste buds evolved a bit and boxed mac and cheese lost its appeal.
I came up with a healthy gluten-free mac and cheese recipe using Banza noodles made from chickpeas. They are high protein and have a unique texture. I think they taste especially great in this mac & cheese recipe and add something interesting to it.
A fellow blogger recommended cooking the noodles in chicken broth for extra flavor which was a great idea. I also threw in some broccoli to cut down on the carbs a bit and add some extra veggies. However, that is totally optional and can be omitted. This is a great recipe for a healthier twist on classic Mac & Cheese that both kids and adults will enjoy. This recipe will make about 3-4 servings as a side dish or 2-3 servings as a meal.
Ingredients (Total time: 30 min. Serves: 8):
- 1 box Banza Noodles
- 2 cubes chicken bullion
- 2 cups chopped broccoli florets
- 2 Tbsp. butter
- 2 Tbsp. gluten-free all purpose flour (I usually use Bob’s Red Mill)
- 1 ½ cups 2% milk
- ¼ tsp. paprika
- ¼ tsp. garlic powder
- ½ tsp. pepper
- 1 ½ cup shredded cheddar
- ½ cups shredded parmesan
- extra salt and pepper to taste
- Cook noodles in a medium pot according to package directions, but throw 2 cubes of chicken bullion into the boiling water. Once cooked, drain, place back into pot and set aside.
- Steam broccoli until completely cooked, drain and place in pot with noodles.
In a medium sauce pan over medium heat, melt butter and stir in flour. Let the mixture bubble for about 1 or 2 minutes stirring the entire time.
- Slowly add milk to flour mixture about ¼ cup at a time whisking the entire time. Once the sauce starts to thicken, add the next ¼ cup of milk. Repeat until you have added all the milk and until the sauce is nicely thickened. Continuing to whisk the entire time.
- Whisk in paprika and garlic powder. Once incorporated, add in all of the cheese and whisk until totally melted.
- Pour the cheese sauce over the noodles and broccoli and mix in cheese sauce.
I am currently about 1/3 of the way through my first Whole 30. At the end of the month, I am going to post a bunch of tips as well as more about my experience with the challenge. For now, I have a recipe that I came up with last week for a curry chicken salad.
I made a big batch of it last Sunday and had it multiple times during the week. It was a nice break from some of the more plain meals I have been making and was very flavorful and filling.
This recipe makes about 8 hearty servings and is completely compliant. Just make sure you check the labels on all of your ingredients. If you prefer, you can easily swap the almonds for cashews or pecans. This would also be delicious with fresh grapes instead of raisins I just didn’t have the patience to cut a bunch of grapes in half.
If you’re not doing Whole 30 this is still a great dinner idea, you just don’t need to be as worried with the mayo that you use.
Ingredients (Serves: 8):
- 2.5 lbs chicken breasts
- 2 tbsp. olive oil
- 1 ½ cup compliant mayo (either primal kitchen or homemade)
- 3 Tbsp. mild curry powder
- ¾ cup raisins
- 2/3 cup diced celery
- 2/3 cup diced carrots
- 2/3 cup diced red onion
- 1 ½ medium apples chopped (I used gala)
- ½ cup slivered almonds
- Salt to taste
- Preheat your oven to 425 degrees. Toss chicken breasts with olive oil, salt and pepper. Bake, depending on thickness, for 12 – 15 minutes until cooked through. Set aside and allow to cool off.
- In a large mixing bowl combine mayo and curry powder. Add in raisins, celery, carrots, red onion, apples, and almonds.
- Once chicken has cooled off, either shred or cut into small cubes. Mix in with vegetables and mayo until combined. Season with salt and pepper to taste.
- Refrigerate at least 3 – 4 hours or overnight before serving.
- Serve with lettuce cups of either romaine or butter lettuce to make wraps.