Tag Archives: zucchini

Triple chocolate zucchini muffins {gluten free}

Happy Friday friends!
I am so thankful it is Friday! It has been a bit of a busy week in every area of my life! There are some things brewing that I can not wait to share with you all, and I hope I can share within the next week or so 🙂

Last week began with a fun and crazy event at my gym.  The fitness instructors put on a showcase of many of the Les Mills classes and the members who participated were able to vote to see what new classes they will bring to the gym! It was so much fun to try new classes and get out of my comfort zone!  I was a bit wiped out from that, but it didn’t stop me from picking up the bed for our guest room! It is coming along and I hope it will be all finished soon! Amazing how this last room in the house is taking SO long! Hah
img_4631I joined a CSA last week, and I received my first batch of fruits and veggies! They are so delicious and fresh! I love how different they taste and how I know I am supporting a local organic farmer!
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With all the veggies I received plus a few things I had gotten at Costco I had 2 items that were overtaking my kitchen! It worked out perfect to use many of them up for our Foodie Friday theme today!

Today I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for kitchen cleanse themed week!

I LOVE zucchini, and I have been making zucchini recipes all week but I still had some left.  I love adding them to so many dishes to add an extra dose of veggies! They go so well with so many recipes!

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Ingredients

  • 5 extra ripe bananas
  • 2/3 cup melted coconut oil
  • 1/2-1 cup coconut sugar depending on the level of sweetness you enjoy
  • 2 teaspoons baking soda
  • 1/4 tsp pink salt
  • 1/2 cup raw cacao powder
  • 1 Tbsp ground cinnamon
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups gluten free flour
  • 1 large zucchini, shredded and chopped into small peices
  • 1/2 cup enjoy life chocolate chips
  • 1/2 enjoy life dark chocolate chips

 

Directions

  1. Preheat oven to 350*. Line 2 muffin pans with silicon cups (you can also use paper wrappers)
  2. Peel bananas and place in a large mixing bowl (I used my kitchen aid, but you can also mix these by hand). Mash bananas fully.
  3. Add in the coconut oil, mix well.
  4. Add in the coconut sugar, mix well.
  5. Add in the sprinkle of salt, baking soda, cacao powder & cinnamon, mix well.
  6. In a separate bowl, beat the eggs together and blend in the vanilla.  Add those to the banana mixture, mix well.
  7. Add in the flour until just incorporated.
  8. Gently fold in the zucchini and chocolate chips
  9. Fill the muffin cups about 3/4 full
  10. Bake for 20 min or until a toothpick comes out clean.
  11. You may have leftover batter, and if so, make additional muffins or you can use a small bread pan and make a loaf, bake about 20 min also.
  12. Enjoy

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some Tex-Mex (hello Cinco De Mayo) recipes.

May you be filled with joy and health!

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Pesto Zucchini & Chicken

Hello all! I hope you are enjoying some leftovers from Thanksgiving.  I def enjoyed some extra dessert last night 🙂
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Today it is another Foodie Friday!  I am linking up once again with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit!! Our theme this week is kitchen contraptions!
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I am a lover of kitchen appliances and contraptions!  I love to cook but most days I don’t have time to spend hours cooking one meal, so enter my favorite kitchen contraption!  My Cuisinart Food Processor! (Not an affiliate link, just the one I have)

I have to admit that for the longest time I was scared to make my own pesto!  I don’t know why I had it in my head that it was super complicated or hard to make!  A few weeks ago my nanny twins were asking me to make pesto, so I bit the bullet and made some.  And of course it took less than 10 min to make, and it was amazing!
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Pesto Zucchini & Chicken
Ingredients

  • 1.5 lb chicken breasts, flattened
  • 2 zucchinis, sliced length wise
  • 1-2 roma tomatoes (optional)
  • 2 bunches of fresh basil leaves
  • 2 peeled garlic cloves
  • 1/4 to 1/2 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 1/2 to 3/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Directions

  1. Pre-heat oven to 375*
  2. Place basil, garlic, pine nuts and cheese in the food processor.  Pulse till mixed well.
  3. Add the olive oil till it reaches a nice thick consistency.
  4. Add salt and pepper to taste.
  5. Place chicken on a baking sheet.
  6. Cover each piece of chicken with a generous spoonful of pesto.
  7. Bake for 20-25 min or until the chicken is fully cooked with no pink on the inside.
  8. Place the zucchini in a baking dish.  Cover with pesto and tomatoes.
  9. Bake for 20 min or until zucchini is soft.  (longer for thicker pieces)
  10. Serve and enjoy!

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Make sure you check out all the amazing ladies and their awesome recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂

Have a super healthy and joy-filled day!
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