ZBB Muffins-Gluten Free



yield: 12 MUFFINS

prep time: 15 MINUTES

cook time: 20-22 MINUTES

total time: 37 MINUTES


  • 1 1/2 cups Gluten Free flour
  • 3/4 teaspoon Xantham Gum
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 cup blueberries, fresh or frozen
  • 2 tablespoons coconut sugar, optional


  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside..
  2. In a medium bowl, whisk together the flour, xantham gum, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, combine mashed bananas, sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries.
  4. Pour the batter into prepared muffin cups, about 3/4 full. Sprinkle tops with  sugar, if using. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool muffins on a wire cooling rack. Enjoy!

You can make Bread also and increase baking temperature to 45 minutes.

The muffins will keep covered for up to 3 days on the counter. The muffins also freeze well, store in a freezer bag in the freezer for up to 1 month. To reheat, place the muffins in the microwave for 30 seconds.


Shrimp Scrumptious


  • 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
  • 2 Tbsp olive oil
  • 2-3 Tbsp butter
  • Salt
  •  1 Tbsp minced garlic
  • 1/4  teaspoon red pepper flakes
  • 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc and then drink the rest of the bottle with your dinner….it pairs nicely) LOL
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice or lime juice…thats what I used


1 Sauté garlic, red pepper flakes, in butter and olive oil: Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

2 Add shrimp and wine: Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp.

Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine…DRINK WINE

Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for 30 seconds.

3 Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another 30 seconds.

4 Toss with parsley, lemon juice, pepper: Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

Serve as is,  or over cauliflower rice (for gluten-free version).


Adapted from: Simply Recipes.com




Slow Cooker Chicken Fajitas

Prep Time: 15 minutes Yield: About 9 fajitas

2 lbs boneless skinless chicken breast halves
1 (14.5 oz) can petite diced tomatoes with green chilies
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey
For serving:
Flour tortillas (Whole wheat or Whole grain), sour cream, cilantro, salsa, guacamole, Monterrey jack or cheddar cheese
Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer.
Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle
half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with
remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on HIGH heat 3 – 4 hours or low heat 6 – 8 hours, until chicken has cooked through
and veggies are tender (note that if you want to be able to cut chicken into strips cook more near
lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly
tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow
cooker along with chicken and season with additional salt to taste if desired. Gently toss. Serve
warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
Recipe source: Cooking Classy http://www.cookingclassy.com/2015/01/slow-cooker-chicken-fajitas/


Pizza taste without the Guilt, Cauliflower Breadsticks

1 head cauliflower, large (7″ – 8″ wide)
1/4 cup egg whites
1/2 cup + 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded
1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley
1/4 tsp freshly ground black pepper
Pinch of salt
Marinara sauce for dipping

1. Preheat oven to 375 degrees F. Rinse cauliflower, remove outer leaves and separate into florets
with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture.
Some coarse chunks are fine.
2. Place in an oven proof baking dish (I used Pyrex pie dish) and bake for 20 mins. Remove cooked
cauliflower from the oven and transfer to a bowl lined with a tea/linen towel (I used glass tea towel
from a Dollar store, similar to this one). Let the cauliflower cool down a bit until it is safe to touch,
about 15 minutes.
3. Fold the towel holding by the ends and squeeze the liquid out of the cauliflower “ball” as hard as
you can. Be patient and do this a few times until barely any liquid comes out. I squeezed out 1 cup
of liquid. Second photo, from right to left: before squeezing, after squeezing, liquid squeezed out.
4. Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg whites, 1/2
cup cheese, herb seasoning, black pepper, pinch of salt and mix to combine.
5. Transfer cauliflower mixture onto the baking sheet lined with parchment paper. Flatten with your
hands into a rectangle, approximately 9″ x 7″ size and 1/4″ thick.
6. Bake for 18 minutes, remove from the oven and top with remaining 3/4 cup cheese. Bake for
another 5 minutes and then broil until cheese turns golden brown. Cut into 12 breadsticks and serve
hot with warm marinara sauce, if desired. P.S. For a lighter version, do not top with cheese.

Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the
breadsticks tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a

Recipe courtesy: http://ifoodreal.com/cauliflower-breadsticks-recipe/


Frozen Yummy Yogurt Bites!

Prep time: 10 minutes minutes
Cook time: 1 hour freeze time minutes
Yield: 10 servings
Serving size: 12-13 frozen blueberry bites
1 pint container blueberries (about 125 blueberries)
1 cup vanilla, nonfat Greek yogurt
1 tablespoon stevia (or your favorite sugar substitute)
1. Line a baking sheet with parchment paper or a nonstick mat, and set aside.
2. In a medium mixing bowl, stir together the yogurt and sweetener.
3. Working in 2 batches, gently fold in the blueberries to coat in the yogurt. Scoop them up with a fork
and tap the excess yogurt off.
4. Place the blueberries on the baking sheet, being careful not to have them touch.
5. Freeze the baking sheet until the blueberries are completely frozen, about 1 hour.
6. Store leftovers in an airtight container in the freezer.

Recipe by: http://www.skinnymom.com/frozen-blueberry-yogurt-bites/


Kickin’ Carrots

Serves: 2-4 servings
8-10 carrots, peeled
2 Tbsp butter, melted
2 tsp garlic, minced
4 Tbsp Parmesan Cheese
1 tsp chopped parsley
1. Preheat oven to 400 degrees F.
2. Mix melted butter and garlic together.
3. Place carrots on a parchment paper lined baking sheet.
4. Drizzle with butter/garlic mixture.
5. Roast in oven for 15 minutes.
6. Shake pan ocassionally to rotate carrots.
7. Top with cheese and roast for another 10 minutes or until carrots reach desired doneness.
8. Top with parsley and serve immediately

Recipe by: http://www.yourhomebasedmom.com/parmesan-roasted-carrots/


Sassy Southwest Chicken Chili

(Makes approximately 10 cups)


  • 4 raw, boneless, skinless chicken breasts (about 8 oz. each)
  • 1 (15 ounce) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
  • 1 (15 ounce) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
  • 1 (28 ounce) can diced tomatoes in juice, low sodium is best
  • 1 pound frozen and thawed organic corn (organic to avoid GMO corn)
  • 1 (12 ounce) jar of your favorite salsa, no sugar added


  1. Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
  2. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.

Recipe by: http://www.thegraciouspantry.com/clean-eating-slow-cooker-southwestern-2-bean-chicken/


Absolutely Applelicious Cookies

1 apple
¼ cup peanut butter (or almond butter)
¼ cup almonds, sliced
¼ cup walnuts, chopped
¼ cup shredded coconut
¼ cup chocolate chips
1. Slice apple into thing rings and remove core.
2. Spread peanut butter over one side of ring. Top with almonds, walnuts, coconut, and chocolate chips.
Recipe by http://rachelschultz.com/2014/04/09/apple-cookies/

Quinoa scramble

Better Breakfast Scramble

½ cup cooked quinoa
2 eggs, scrambled
½ avocado, cubed
1 tablespoon salsa
½ teaspoon lemon pepper
¼ teaspoon garlic salt
1. Place quinoa in a serving bowl, top with eggs and avocado, salsa and sprinkle with lemon pepper and garlic salt.
Recipe by Wendy Polisi at http://wendypolisi.com/quinoa-breakfast-scramble/


Hearty Sweet Potato Hash

2-4 teaspoons of coconut oil (or spray a cookie sheet with coconut oil spray)
2 medium sweet potatoes, diced
1 purple onion, diced
2 cloves of garlic, minced

1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon nutmeg
Himalayan sea salt and ground pepper to taste

1. Preheat oven to 425 degrees.
2. Grease or spray cookie sheet with coconut oil.
3. Add the sweet potatoes, onions, and spices.
4. Cook 20-25 minutes until golden brown.

Recipe By: http://vanessamc246.blogspot.com/2016/04/hearty-sweet-potato-hash.html