Zucchini cakes {Gluten free}

The summer is officially here and gardens are in full bloom.  Zucchini is one of the easier veggies to grow and boy do they grow!! We have a few great zucchini recipes to share this summer, here is one that has been perfected.  Enjoy!

 

2 Cup- shredded zucchini

½ Cup- almond flour

½ Cup- shredded cheddar cheese *

2- garlic cloves chopped

1- egg

¼ tsp- garlic powder

½ tsp- herbs de provence

½ C- shredded cheddar cheese 

 

Preheat oven to 350. Add all ingredients to medium size bowl. Slice the zucchini with a Medellin and remove moisture squeezing it into a towel, add to bowl.  Continue adding ingredients, chopped garlic, almond flour, garlic powder and herbs de provence, lastly add one beat egg.  Mix with hands to combine.  Roll into medium size balls and place on baking sheet then slightly flatten.  Bake at 350 for 5 minutes then broil each side on low for 8 minutes, until golden browned.

*Omit the cheese for a paleo version*

Find almond flour here or at your local Trader Joe's, Mothers market or Sprouts. 

Peanut butter protein cookies {gluten free}

Sweet treats mid week... Yes please. We love these high protein peanut butter cookies and can guarantee your taste buds and waist band will love them too. 

What you need:

1- mixing bowl

1- egg

1/2 C - brown sugar

1/2 C- granulated sugar 

3/4 C- peanut butter of choice * I used natural crunchy

1 Tbs- vanilla 

1/4 C- vanilla protein powder * I use Dr. Jays egg white protein 

Pre-heat oven to 350 degrees. 

Beat egg in mixing bowl add sugar and mix, blend in peanut butter, vanilla and protein powder.  Mix until creamy. 

Use 1Tbs to scoop batter onto baking sheet.  

Yields about 12-14 cookies 

Bake at 350 for 12-15 minutes. 

Enjoy

Xoxo 

Mushroom Chicken {Gluten free, paleo friendly}

February has started and we are a month into the New Year!  How has everyone been doing with the New Years resolutions? I am not going to lie, I hate making "resolutions." I don't usually choose something I enjoy doing, but rather make myself suffer or have to give something up.  Come to think of it Lent is coming up soon, that is when I have to give something up.  Anyways, the good news is,  I have stuck to my resolutions {or what I like to call New years goals} and it is a wonderful feeling! I think I made some good solid goals this year.  

Below is a mushroom chicken recipe I made last week.  It is easy enough and fast enough to prepare during the busy work week and has amazing flavor.  

*Italian spice - recipe under FOOD&DRINKS 

Mushroom Chicken

2 Chicken breasts- pounded out to about ½ inch thick

4 Pinches of *Italian spice

1 Tbs EVOO

1 Tbs Coconut oil

10 Chopped crimson mushrooms

½ White onion- chopped

1 Cup Chicken broth

Heat 1 Tbs EVOO in stainless steel sauté pan on medium/high.  Once chicken has been pounded down blot with paper towel to remove excess water.  Sprinkle chicken breast with *Italian spice place both pieces of chicken in the hot EVOO and sear for 2-3 mins. flip and season the other side with Italian spice sear for another 2-3 mins.  Turn heat down to med/low, add 1 Cup chicken broth, cover and cook for 15 mins or until chicken in cooked through and broth has reduced to a medium thickness, not to runny but not as thick as gravy.

While the chicken is cooking heat 1 Tbs coconut oil in a separate fry pan, sauté ½ white onion for about 5-7 minutes until fragrant and browned add chopped mushrooms and cook for another 5 minutes.  The mushrooms will soften and brown faster then the onions so make sure you add the onions first.

Once chicken broth has reduced and mushrooms and onions are done sautéing remove chicken from pan and add the sautéed onion mushroom mix to broth, turn heat up and cook a few more minutes (3 min) to blend flavors, top chicken with the broth. 

Serve with whole wheat couscous or roasted butternut squash 

Sorry I do not have a better photos.

Enjoy 

ML xoxo

Best Pesto (dairy free, gluten free & paleo friendly)

It’s only Wednesday and I am looking forward to a weekend of festivities.  The first being the largest American sport, which I only really enjoy on this one particular day *the Super bowl.  The other a great volunteering opportunity, I will be styling hair for a photo shoot.  The models are not big and famous, they are quite the opposite, small, brave and strong special needs children.  This photo shoot will be on display during a fund raising event Saturday March 2^nd 2014. 

With this coming weekends activities I wanted to make sure I was prepared for all the cooking I will be doing on Sunday.  I secretly love making appetizers; they make the best dinner too!  One necessity is pesto, use it to dip veggies, top chicken or pizza and blend with pasta.  I have been known to bake some crostini’s and top them with pesto and fresh ricotta cheese, Amazing!

Ready set Pesto!

Pesto (diary free, gluten free & paleo friendly)

2 Cup Fresh basil

4 Cloves garlic

¼ Cup EVOO

½ teaspoon Black pepper

¼ teaspoon Sea Salt

¼ Cup Chopped walnuts

2 teaspoon Lemon juice

Rinse the basil; break off any stems and pat dry.  Place basil, garlic, pepper, salt, walnuts and lemon juice in food processer, pulsing for about 30 seconds. Add in EVOO and pulse until well blended and smooth.

*In the market for a food processor find a great selection at Macy's click HERE to see my favorite.  Unless you are blending large quantities look for one that holds 4-7 cups, that will be large enough for daily use.

XoXo
ML

Banana carrot muffins (Gluten free & paleo friendly)

The weekend is over and the busy work week begins yet again.  These sweet muffins give you the taste of the weekend during the week. Grab one for quick breakfast or savor this low calorie (140 cals. per muffin) treat at night. Whip them up within 30 minutes and place half of them in the freezer to enjoy the following week.  This recipe has not only been a crowd pleaser for more then 3 years, but a staple in our house. Go ahead and show off your baking skills to family and friends and let us know what you think.  Need to find almond flour/meal click here

Banana carrot muffins (Gluten free & paleo friendly)

2 C almond meal (or almond flour)

2 tsp baking soda

1 tsp sea salt

1 Tbs cinnamon

1 C dates, pitted

3 ripe bananas

3 eggs

1 tsp apple cider vinegar

¼ C coconut oil – softened

1 ½ C carrots, chopped/shredded

Preheat oven to 350

Combined Almond flour/meal, baking soda, sea salt, and cinnamon in large mixing bowl.  Add in shredded or chopped carrots. Set aside.

In a food processor add bananas, eggs, dates, vinegar, coconut oil.  Pulse until you have a creamy batter.  Pour batter into dry mix and combine. 

Pour mixture into greased muffin trays. Fill cups almost all the way to the top leaving a ½’ for expansion. Bake at 350 for 20 min or until the toothpick comes out clean.

Let cool on rack.

These are great for a quick sweet treat or grab and go breakfast.  The muffins freeze really well.