Pumpkin Zucchini Bread

 

     In my ever quest for living a sugar free lifestyle, the cooler temperatures invited a try at Pumpkin Zucchini Bread, …sans the sweetener.  This is definitely an acquired taste and not for everyone.  Like most Pumpkin Bread, it will be enhanced with a little Nut Butter Spread, which will provide a pinch of fat and protein to round off the perfect treat.  I liked mine plain, but then again I am plain, sometimes less really is more.  Each of the 12 slices are only 161 calories, 21.5g carbs, 4.9g fiber, 16.6g net carbs, 5.8g protein and 4.9g fat.  Whether you dress it up, or leave as is, it is definitely worth a try,… not to mention you will be biting into pure health with every mouthful.😉

Ingredients for 12 Slices~

Large Zucchini

3 ripe mashed large Bananas (for additional sweetness add another Banana)

2 Eggs

1/2 cup/4oz unsweetened Applesauce (feel free to grind your own if desired)

1 can Pumpkin Purée

1/2 cup ground Flax

3 cups Oats 

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

2 Tablespoons chopped Pecans

     Grate Zucchini into dish cloth, then squeeze out excess liquid, set aside.  Meanwhile, add Bananas to large mixing bowl, mash if haven't already.  Using beaters, whip Eggs, Applesauce and Pumpkin into mixture til well incorporated, then add in Zucchini.  Follow with Flax, Oats, Baking Powder, Cinnamon, and Vanilla.  Pour equally into 2 loaf pans, I line mine with parchment paper, and sprinkle each loaf with 1 Tablespoon Pecans.  Bake at 375 for 45 minutes.  Remove from oven, cool and slice each loaf into 6 servings, for a total of 12 slices.  Enjoy 😊 

Cannellini Bean Soup

     If you are looking for a crowd pleaser, and are in charge of the soup, I think this will fit the bill.  Perfect any time of year, and can even be made as Vegan by omitting the Chicken.  Win win!  My husband is my barometer for “good”, and he loved it.  Super easy to make, and has a cheesy bite, but dairy free all at the same time!  Each of the 17 cups are only 130 calories, 12.6g carbs, 4.8g fiber, 16g protein and only 3g fat.  Give it a try and see if you love it as much as we did!😉

Ingredients for 17 cups~

1 Tablespoon Olive Oil

1 diced Onion

1 Tablespoon chopped Garlic

Dash Cayenne Pepper

1 pound trimmed diced Carrots

1 trimmed diced Red Bell Pepper

1 Tablespoon Chicken Bouillon (sub with Bouillon preference)

2 Quarts 30 cal/cup Almond Milk

1/4 cup Brown Mustard, or Dijon Mustard

3/4 cup Nutritional Yeast

1 large or 2 medium Cauliflower heads, cut into pieces (approx 2.4 pounds)

1 can drained Cannellini Beans

1.5 pounds diced raw Chicken Breast

     Add Oil to stock pot, along with Onion, Garlic, Pepper and Carrots, heat on medium low til Onion lightly browned, then add in Bell Pepper.  Stir in Bouillon and Milk til well incorporated, then add in Mustard and Yeast til fully incorporated, bring to a simmer and add Cauliflower, Beans and Chicken (unless doing Vegan) for 20-30 minutes, or until Cauliflower softened and Chicken cooked.  If you want to add Chicken Breast in whole, then just remove after simmering, shred and put back in pot.  Voila, Enjoy 😊 

Roasted Carrots

 

     We have come to enjoy our Roasted Carrots with our Roasts so much, that I decided to try them as a side dish to have on hand during the week.  My experiment turned out fabulously, and now we have access to one of our favorites at any time.  Not to mention, this is a super easy dish, and comes together in a jiffer.  As a final bonus, this pairs well with fish, chicken or beef!😉

Ingredients for Roasted Carrots~

Desired amount of Carrots

1 cup Water 

1 teaspoon Chicken Bouillon 

1 Onion

     Clean and trim Carrots, place in parchment lined (optional) pan, stir together Chicken Bouillon and Water til dissolved and pour over Carrots, slice Onion and place on top.  Cover with foil, bake at 325 for 4 hours.  Enjoy 😊 

Paiges Homemade Vanilla

     Do you realize that Christmas is only weeks away!!!??? …somehow, it is always just around the corner.  It’s time to get crackin' my friends! I only say that because if you want to do hand made gifts, you have to start early, and be organized…AND, Vanilla is no exception.  It takes 2 months minimum to fully process, and the longer the better quite frankly.  This stuff is worth its weight in GOLD!  I mean I LOVE this stuff!  I will never go back to store bought again!  So that being said, why wouldn't I want to share this with others, especially at the Holidays!?  I don't know about you, but receiving large trays of high calorie sugar laden desserts is not my idea of a gift!  It's TORTURE!  I used to be one of those gift givers, but I have realized over the years not to spend others calories, and especially at the Holidays when so many goodies are every where you turn.  Last year, I gave out a high quality unsweetened Dutch Processed Baking Cocoa (and I didn't receive any complaints).  When I was at a craft store the other day I stumbled on these cute little bottles, AND they were on sale, so I bought all they had in stock.  So when you are out and about, keep an eye out for great deals on 8oz bottles with lids. The longer the Vanilla has to cure the better it will be. So why not get a jump start on “Gift Giving”, then your offerings will be ready and waiting when the Holidays come around.  You wont be sorry😊

Ingredients~
Glass Bottle with Topper
Bourbon Whiskey or Smirnoff Vodka
Fresh Vanilla Beans
Sharp Knife
Labels~I ordered mine off Amazon, and even personalized mine...very easy, or do your own
Marker, if needed
Decorative Yarn, if desired

     The equation for making Vanilla is one bean per 2 oz of Alcohol.  I used a cup bottle in this process and so I used 4 beans per bottle.  Before putting the beans in the bottle, cut the bean length wise then cut in half , so they will be opened but short enough to be covered by the liquid.  Cure for a minimum of 2 months, preferably 3 months is recommended.  But the longer the better.  I finished mine off with labels purchased from Amazon, and even personalized very simply, or blank labels and then write on them with your Calligraphy  Pen and top off with a gold star sticker.  Feel free to add any embellishments you desire!  Just have fun and let the creativity flow!  Enjoy  ;)

    

Nine Days of Salads

https://youtu.be/1u0Xjrd4MII ~ Click on this link to enjoy the You Tube video demonstration!!! 🥗🥗🥗

     For those that know me well, it is no surprise that I am a freak when it comes to food prep.  Organization is my best friend, and the number one thing I do to keep myself safe when it comes to health, and quite frankly a gift in every area of my life!  One of my non negotiables is keeping a daily prepared salad on hand...you know why!?...because they get consumed if they are prepped and ready, duh!  There ain't no way I am going to that much trouble and expense to let one little leaf go to waste!... and they really aren't that much trouble, I was just being dramatic.  #shocker

Ingredients for 9 one pound Salads~ (or about that)

1 package of 3 heads of Romaine

1 bunch of Kale

3, 4, 5, or 6 heads of fresh Broccoli

2 pounds Carrots

2 Red Bell Peppers (or mix it up and do a Red and a Yellow)

9 Salad containers 

Note: feel free to add or subtract any of these ingredients, however, these are tried and true when withstanding the test of time in the fridge, non of these get soft or wilt in 9 days.

     Clean and chop Romaine, place equally in 9 containers, do the same with the Kale.  Next clean, trim and chop Broccoli heads, BUT reserve the stems, place Broccoli pieces equally in each of the containers.  Now, for the fun part, finely chop each of the Broccoli stems (they are the best part, love me some crunch), and distribute equally among containers.  Finish by trimming and chopping Carrots and Peppers, distribute evenly.  Add lids to each container, store in fridge for 9 days.  You will be amazed that your Salads will be as fresh on the last day as the first.  Enjoy ;)  

Apple Zucchini Snack Cake

     Are you looking for something to feed your family (or yourself), for a healthy breakfast or satisfying snack, and feel good about?  Whelp, I have an idea.  This recipe is filled with non processed ingredients, you will grow more vital with each bite.  This is not a overly sweet Cake, so feel free to increase the Bananas or Apples if you are looking for that.  But I will tell you, as I’ve been off sugar, everything is much sweeter, and I find this cake very satisfying.  Each of the 12 pieces are only 168 calories, 21.6g carbs, 3.9g fiber, 17.7g net carbs, 6g protein and 5.6g fat.  Such wonderful macros, it leaves room for 2 pieces!!!😉

Ingredients for 12 servings~

1 large (8 or 9oz) Zucchini

3 extra large ripe mashed Bananas (add another for extra sweetness)

2 large Eggs

1/2 cup/4oz unsweetened Applesauce (feel free to make your own) 

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1/2 cup ground Flax Seed

3 cups Oats

8oz chopped Apple (I use Envy, Fuji, Cosmic Crisp or Honeycrisp~increase amount for more sweetness)

1/4 cup chopped Walnuts

     Grate Zucchini into dish cloth, and squeeze out excess liquid, set aside to rest and drain in dish cloth.  Meanwhile, add Bananas to large mixing bowl and beat til smooth, incorporating Eggs and Applesauce, then Zucchini, as well as Baking Powder, Cinnamon, Vanilla, Flax Seed, Oats and Apple.  Pour into parchment lined 9X13, garnish with Walnuts, and bake at 375 for 35 minutes, remove and cool.  Enjoy 😊

Roasted Vegetabes

     Roasting Vegetables could not be any easier, or more delicious.  Such a simple procedure, and any combination you come up with is a winner.  Also, nice as a side, or add a homemade Tahini, and make it a main.  You just cant go wrong with a little Olive Oil and minimal Seasonings.  I’d be curious, what is your favorite combination?

Ingredients for Roasted Vegetables~

Cauliflower

Carrots 

Green Beans

Purple Onion

Olive Oil

Seasoning as desired

     Chop vegetables, and lightly coat with Oil and season as desired, feel free to add or subtract on your vegetables according to taste.  Add to parchment lined cookie sheet, bake at 425 for 40 minutes, stirring half way thru.  Enjoy 😉 

Farro Salad

     

       I wanted to make a Salad using some of the things that folks might be missing out on, such as Farro, Quinoa and Edamame.   I love all of these, especially when combined together.  So we are trying all new things with this recipe.  Each of the 14 cups are only 199 calories, 33g carbs, 4.5g fiber, 28.5g net carbs, 7.5g protein and 5g fat.  This meatless dish can even fall in the Vegan category, or feel free to use it as a side and add your favorite protein.  It’s nice because it makes a big batch for you to share, or just divvy  out and eat on all week!😉

Ingredients for 14 cups~

2 large Ears of Corn in the Husk (sub with canned or frozen)

1 cup Farro

1 cup Quinoa

1 chopped Onion

1 Tablespoon Chicken Bouillon (sub with Vegetable if Vegan)

5 cups Water

12oz bag frozen shelled Edamame 

1 large diced Apple (I like Envy, Fuji or Honeycrisp)

1 cup Cilantro Leaves

1/2 cup White Balsamic (I use California Balsamic, they are salt, oil, sugar free and several flavor options, I used 7 Herb Italian for this recipe)

1/2 cup chopped Walnuts

3 or 4 diced Green Onions

     While still in the Husk, put both piece of Corn in the microwave for 4 minutes, remove, let cool to touch, shuck, and trim off kernels, set aside.  Meanwhile, add Farro, Quinoa, Onion, Bouillon and 5 cups Water to large pot, bring to boil, reduce to simmer, add lid for 15-20 minutes, remove from heat let stand atleast 5 minutes, drain and add to large Salad bowl.  Cook Edamame according to directions and stir into Salad mixture, along with Corn, Apple, Cilantro and Balsamic, toss well to incorporate.  Garnish with Walnuts and Green Onions, season as desired.  Enjoy 😊