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!
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.
Veggie soup is always such an easy, flexible meal to throw together and it’s especially nice because you can basically make it with any veggies you have in the fridge. I really nailed it with this combination of vegetables and spices but you can easily swap out anything I used for another veggie you may have laying around.
This recipe makes a ton of soup so I would anticipate to have a lot of leftovers if you make it. The good news is, it keeps really well in the fridge and re-heats nicely because I didn’t add any noodles or rice directly into the soup when cooking. I would highly recommend making noodles, rice or quinoa on the side and adding them in when you reheat the soup. That way, they won’t get all soggy and break down in the fridge.
I made this last Sunday and we had it for lunches and dinners throughout the week. It’s a very hearty soup and isn’t super brothy, which I prefer because it’s more filling. It was amazing with a bit of pesto and vegan cheese or nutritional yeast on top.
Spicy Veggie Soup (Prep Time: 30 min. Cook Time: 30 Min. Serves: 8)
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 4 carrots, sliced
- 4 stalks celery, diced
- 3 cloves garlic, minced
- 4 roma tomatoes, diced or one can diced tomatoes
- 1 red pepper, diced
- 1 cup asparagus, cut into 1 inch pieces
- 1 green pepper, diced
- 1 leek, diced
- 4 small yellow potatoes, cubed
- 3 cups, kale cut up, stems removed
- 1 tsp. red pepper flakes
- 2 tsp. Italian seasoning
- 8 cups vegetable broth*
- 1 can cannellini beans, drained
- 1 can garbanzo beans, drained
- Salt & Pepper to taste
- 1/4 cup basil, chopped (optional)
- Cooked noodles, rice or quinoa (optional)
- Pesto sauce, vegan cheese or nutritional yeast for topping (optional)
- In a large pot, head olive oil over medium high heat. Add in onion, carrots, and celery and sauté for a few minutes until they start to sweat and soften a bit. About five minutes.
- Add in garlic, diced tomatoes, red pepper flakes, and Italian seasoning, salt and pepper and sauté two or three minutes until tomatoes cook down a bit.
- Add red and green peppers, and leek and sauté one or two more minutes.
- Pour in broth and bring to a boil. Once boiling, add potatoes, asparagus, and both cans of beans.
- Reduce heat to medium, medium-low and simmer until potatoes are soft. About fifteen minutes.
- Turn off heat and stir in kale and basil.
- Pour over cooked rice, quinoa or bullion and top with pesto, nutritional yeast or cheese. Enjoy!
For broth I use vegan bullion and dilute it according to the package’s instructions, it tends to be much cheaper.*
This weekend, Josh and I did a belated Valentines day dinner. Last year for Valentine’s day I made us a a non-vegan Italian dinner but since we switched to a plant-based diet this year, that was no longer an option. I did some digging around and found The Minimalist Baker’s Eggplant Lasagna Roll-Ups. They are filled with a tofu based, vegan ricotta and nestled in marinara sauce. I cannot recommend her recipe enough, and if you are looking to make a delicious, date-night meal I would highly suggest trying it. I pretty much followed her recipe exactly but I served the roll-ups with pasta and a salad I did make my own marinara sauce.
Marinara is a simple recipe in terms of ingredients but, for it to taste best, it does need to simmer for a while. The longer you cook it down, the more the flavors come together. If I have time, I will even make the sauce the night before I need it and put it in the fridge overnight. It’s honestly surprising how much more flavorful it gets as you let it sit.
It is one of my favorite recipes and I’ve been making it for years. Every time I make Italian food, this is my go-to sauce and I am really excited to share the recipe.
Ingredients (Prep Time: 10 min. Total time: 40 Min. Serves: 5):
- 2 tbsp. olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. crushed red pepper (optional)
- 29 oz. can crushed tomatoes
- 14 oz. can tomato sauce
- 1/2 tsp. sugar (coconut sugar or agave would work also)
- 1/3 cup fresh basil, chopped
- 1/3 cup fresh parsley, chopped
- salt and pepper to taste
- In a large saucepan heat olive oil over medium heat. Once hot, add in onion and sauté until softened (about 5 minutes).
- Add in garlic, oregano, crushed red pepper and cook until fragrant and garlic softens.
- Reduce heat to low, add crushed tomatoes, tomato sauce and sugar. Stir and let simmer for at least 25 minutes (up to an hour if you have time)* stirring every once in a while to make sure nothing is sticking to the bottom of the pan.
- Stir in chopped basil and parsley and let sit for 5 minutes.
- Put this sauce on whatever your heart desires, dip bread in it, have it plain with pasta, or use it for a fancy schmancy date night meal.
*The longer you can let the sauce simmer the better. If I have time, I will let it simmer for an hour. It lets the sauce thicken and the flavor develop.
Last night, I found a perfectly ripe mango that I completely forgot about in the fruit bowl on my fridge. I threw two bananas in the freezer and went to bed excited try out a new smoothie recipe for breakfast. Yes, I lead a very exciting life, I know. Anyways, the smoothie turned out to be delicious. The mango was so sweet and frozen bananas made it perfectly creamy.
What really made it unique and flavorful was turmeric. Turmeric is aromatic and smells a bit like spicy orange. It has a pungent, earthy taste, is sweet and bitter at the same time, and pairs really well with ginger. It’s also known for it’s anti-inflammatory properties as well as a slew of other health benefits, so I try to throw it into recipes as much as possible. I also try to take a turmeric supplement whenever I remember, but I’ll save that for another post.
This smoothie makes for a filling, treat-like breakfast. It is naturally very sweet, I threw a date in mine but you can absolutely leave it out and it will still be delicious. I also love to throw flax seeds in everything because they are essentially flavorless but are full of heart-healthy fats and fiber. If you don’t have any on hand you can omit them as well. The recipe below makes 2 large smoothies.
I hope you enjoy this as much as I did!
Turmeric Mango Smoothie (Total time: 7 Min. Serves: 2)
- 1 Large Mango, peeled and cut in chunks
- 2 bananas, cut up and frozen
- 1 cup dairy-free milk (I used cashew)
- 1 date (omit if you want it less sweet)
- 1 Tbsp. ground flax
- 1/2 tsp ground turmeric
- Pinch of ground ginger
- 5 or 6 ice cubes
*Optional toppings: hemp seed, coconut flakes, granola, and natural peanut butter all go great with this!
- Toss all ingredients into a blender and blend on high speed until well incorporated.