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ZBB Muffins-Gluten Free

 

ZUCCHINI BANANA BLUEBERRY MUFFINS

yield: 12 MUFFINS

prep time: 15 MINUTES

cook time: 20-22 MINUTES

total time: 37 MINUTES

INGREDIENTS:

  • 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

DIRECTIONS:

  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.

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Pumpkin Pie for Breakfast

Pumpkin Pie Protein Overnight Oats
This super easy recipe tastes like a slice of pumpkin pie straight from the Thanksgiving table! It’s easily doubled, tripled, or even quadrupled to serve more. The oats will keep for at least 4 days if stored in an airtight container in the refrigerator.
Yields: 1 bowl
  • ½ cup plain nonfat Greek yogurt
  • ½ cup pumpkin purée
  • ¼ cup old-fashioned oats
  • ¼ tsp ground cinnamon
Add all of the ingredients to a mason jar or plastic container with a tight-fitting lid, and stir until thoroughly combined.
Cover and refrigerate for 8 hours or overnight. Serve cold.
Notes: Any oats will work, including instant, steel-cut, and others. Any sweetener will work as well.

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Broccoli Clean Casserole

Many Casseroles are filled with Calories and STUFF that we really dont need!

Try this one …..I am!!!

Ingredients

  • For the sauce:
  • 1 cup of pecans, whole
  • handful of chopped green onions (scallions)
  • 1 tablespoon honey (if vegan- use maple syrup or agave, or 1-2 dates)
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon thyme
  • 1/2-3/4 cup coconut milk
  • To make casserole:
  • about one large head of broccoli, chopped
  • black pepper and salt to flavor

Directions

  1. First need to cook the broccoli (or you could have it raw if you like). Steam or boil broccoli for about 15-20 minutes.
  2. Rinse with cold water.
  3. Place chopped broccoli in a large bowl.
  4. Next made the creamy sauce.
  5. In a blender or small food processor place pecans, green onions, honey, salt, nutmeg and thyme. Blend.
  6. Add in coconut milk.
  7. Continue to blend. Add in as much milk as you would like. We usually did around 3/4 cup.
  8. Pour creamy sauce over cooked broccoli in the bowl.
  9. Add sea salt and/or black pepper to taste.
  10. Place in warm oven of 350 degrees.
  11. Warm for about 15-20 minutes.
  12. Serve warm.
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Cauliflower Fried Rice

Paleo Cauliflower Fried Rice

Ingredients:
– 1 head of cauliflower (about 2 pounds)
– 3 Tbsp. lard/bacon fat or tallow, divided
– 4 medium sized carrots, peeled and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup green peas (optional)
– 4 large eggs, whisked
– 6 Tbsp. coconut aminos
– 1/2 tsp. sesame oil
– 1/2 tsp. fish sauce
– Sea salt and ground pepper, to taste

Equipment:
– Chef knife
– Cutting board
– Vegetable peeler
– Food processor or blender
– Large skillet
– Large bowl
– Measuring cups and spoons
– Stirring spoon

Directions:
1. Chop the cauliflower into florets. Working in batches, place a few florets into the food processor or blender and pulse 2 or 3 times or until rice sized pieces are formed (try not to over-blend – bigger pieces are better than mush!). Place in a large mixing bowl and continue until all of the cauliflower is riced. Wrap the riced cauliflower in a few paper towels and wring out any excess moisture, then return to the mixing bowl.
2. Heat your skillet or wok over medium-high heat. Add 2 Tbsp. of lard/bacon fat or tallow to the pan and allow it to melt. Add the onions, garlic and carrots and cook for about 2-3 minutes. If using peas, add them and cook 1 additional minute. Remove from pan and set aside in a large bowl.
3. Next add your whisked eggs to the pan and scramble them until they are lightly browned. Add a little sea salt and pepper, then transfer the contents of the pan to the bowl with the vegetables and set aside.
4. Next add the remaining 1 Tbsp. of lard/bacon fat or tallow to the pan and allow to evenly coat the bottom and to get very hot. Add the riced cauliflower to the pan and toss. Cook for about 5-7 minutes, stirring only every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.
5. Add the vegetable and rice mixture back to the pan and stir to combine. Add the sesame oil, coconut aminos, fish sauce and stir to combine. Remove from heat and add additional salt and pepper to taste. Serve and enjoy!