Zucchini Bread

So, many of you saw that was doing Whole 30, well, I had to give it up for a few reasons but I have still been doing mostly paleo when I can so grain-free and refined sugar-free.  This Zucchini bread was moist and tasty!

1.5 cups almond flour/meal (I get mine for only $3.99/bag at trader joes)
1.5 tsp. baking soda
1/2 tsp. sea salt
1-2 tsp. cinnamon
1 cup grated zucchini
3 eggs
1/3 cup unsweet applesauce (the original recipe called for one mashed, ripe banana but I was out so I tried this and it was great)
3-4 Tbsp. raw honey
1 Tbsp.melted coconut oil (I am sure olive oil or butter would work as well)

1.  Mix together all wet ingredients using a hand mixer until frothy and well mixed.
2.  Add in dry ingredients and blend until well combined (my batter was fairly thin).
3.  Pour into loaf pan (I did 3 mini-loaves this this and added good life chocolate chips to one loaf for a treat).
4.  Bake at 350 degrees for 30-35 minutes.  Enjoy!

Turkey Stuffed Squash and Peppers

I am not a big squash fan or a pepper fan but I do love to try new things and eating grain-free is always a healthy option so here's a new one.  My daughters and I liked it a lot, but my husband LOVED it and said I can make it every week!  I actually think next time I might try peppers for hubby and buy some giant mushrooms to stuff for me!

Acorn Squash-halved and seeded
2 peppers (hubby said yellow was awesome)
1 lb ground turkey
3 large carrots, shredded in the food processor
1 cup mushrooms, diced
1 apple, cored and diced in tiny pieces
1 egg
"breadcrumbs"
-1/2 cup almond meal
-1/4 cup golden flaxseed meal
-1 tsp. garlic (either fresh diced, powder, or I used dried)
-1/2 tsp. onion powder
-1/2 tsp. Thyme
-1/2 tsp. Oregano
-1 tsp. sea salt
-1/2 tsp. ground pepper
-1/2 tsp. ground sage
(all approximate)
optional: Parmesan (I did not use)

1.  Preheat oven to 350 degrees and place the cut, seeded squash face down in 1/4 inch water in large baking dish.  Bake for about 40 minutes or until slightly soft.
2.  While the squash is baking, brown ground turkey, mushrooms, and shredded carrots in a large saucepan until browned and veggies are well cooked.  You can season this if you like, but the breadcrumb mixture adds lots of flavors.
3.  When the meat/veggies are almost done, add the diced apples for the last 3-5 minutes.  When done, remove from heat.  Cut open the tops of 2 peppers during this time as well (they do not need to precook.
4.  Add the "breadcrumbs" mixture into the pan as well as 1 egg and mix thoroughly.
5.  Once the squash are done, flip right side up and dump water our of pan.  Fill center of each squash with meat/breadcrumbs mixture, then using leftover...
6.  Fill the two peppers with the mixture as well.  Place all face up in a baking dish and bake for an additional 20-30 minutes or until brown and slightly crispy on top.
Enjoy!

Another way to make this, same inside, stuffing portabella mushrooms and green peppers!

Coconut Almond Pancakes

I am on day 4 and needing a "treat" so I made these pancakes and topped them with blended berries that I warmed up!  They were tasty, and my family had them with chocolate chips and loved them!

2 eggs, room temp
1/2 cup coconut milk
1 tsp vanilla
1 Tbsp coconut water
1/8 cup coconut flour
2 Tbsp chia seeds
1/8 cup almond flour
1 tsp baking soda
2 tsp cinnamon
coconut oil (for frying)

1.  Whip eggs with an electric mixer until frothy, add the rest of wet ingredients and combine well with hand mixer.
2.  Combine all dry ingredients and add to the wet, using the electric mixer until thoroughly mixed (batter is thin)
3.  Using a cast iron pan, make small pancakes-I used a 1/8 cup scoop and made several smallish pancakes.
4.  For the berries, I simply blended a berry blend then simmered over med-low heat until warmed!

Avacado Herb Dressing

I am in the early phases of the Whole 30, which is 30 days of no grains, no dairy, no legumes, and no sugar (not sweetener whatsoever) so salads are a popular dish.  Here is a "creamy" dressing for you!

1 ripe avacado
1/3 cup fresh parsley
1/3 cup fresh basil
4 Tbsp. olive oil (or more/less depending on thickness you like)
2 Tbsp. apple cider vinegar
1 Tbsp. mustard, dijon would be good
Sea Salt
Pepper
(any other herbs you like)

Blend in a food processor until creamy, if you added less olive oil it could be more of a veggie dip and more makes it a salad dressing!  Enjoy