Gluten Free Carrot Zucchini Muffins

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Okay, I get excited for just about any gluten free muffin recipe, but the fact that this recipe has some veggies in it as well has me beside myself!  These are SO good for you, and they are DELICIOUS!  They’ve got a perfect light and fluffy texture, and they have the perfect taste!  YUM!

Like I said, these guys have the added benefit that there are veggies in there – namely, carrots and zucchini!  The following pins show some of the health benefits of these two powerhouse veggies.

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You will think these muffins are too good to be true considering the fact that they have all these health benefits and they taste like a treat!

I am also including a little recipe for an almond lemon frosting.  This is optional, but it does go perfectly with this muffin!  I used goat cheese in it, but that’s because I really LOVE goat cheese!  You can use cream cheese, or you can leave the cheese out all together.

Alright, without further ado, here is the recipe, folks!

GLUTEN FREE CARROT ZUCCHINI MUFFINS

Ingredients:

For the muffins:

  • 1/4 cup + 3 Tbsp. coconut flour
  • 1 tsp. cinnamon
  • 1 1/2 tsp. baking powder (aluminum free)
  • 1/4 tsp. baking soda
  • 1/3 cup grated carrots
  • 1/2 cup grated zucchini
  • 1/3 cup honey
  • 3 eggs
  • 1/4 cup unsweetened almond milk
  • 2 Tbsp. Coconut Oil
  • 1 tsp. alcohol free vanilla
  • 1/2 tsp. apple cider vinegar

For the frosting

  • 2 Tbsp. goat cheese (or  3 Tbsp. cream cheese)
  • 4 Tbsp. smooth almond butter
  • 1 tsp. lemon juice
  • 1 tsp. alcohol free vanilla
  • 1 Tbsp. honey

Directions

1.) Preheat the oven to 350 degrees and grease a muffin tin with coconut oil.

2.) In a large mixing bowl, mix together the dry ingredients: coconut flour, baking powder, baking soda, and cinnamon.

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3.) In a small bowl, combine the wet ingredients (eggs, honey, almond milk, coconut oil, vanilla, and apple cider vinegar)  and the shredded carrots and zucchini.

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4.) Mix the wet ingredients with the dry ingredients.

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5.) Fill your muffin tin with the batter (2/3 of the way full for each cup in the tin).  Place the muffins in the oven and bake for 25-30 minutes.

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6.) While the muffins are baking, put your frosting together.  Place all of the frosting ingredients in a bowl and mix until completely combined and smooth.

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7.) When the muffins are done, remove from the muffin tin, and allow to cool.  Place a dollop of frosting on each muffin, if you are using the frosting.

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Yum, Yum, Yum!  You are going to love these!  Enjoy! 🙂

Gluten Free Zucchini Bread

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I don’t know about you, but I love Zucchini bread!  Not only for the taste, but also because it has ZUCCHINI, and zucchini has loads of health benefits, some of which are shown in the following pin!

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SO many health benefits!  This zucchini bread recipe is gluten free, and is so yummy!  It tastes great with a bit of soft goat cheese or almond butter spread on top.  I love that zucchini bread is still on the table even if you are gluten free!

GLUTEN FREE ZUCCHINI BREAD

Ingredients

  • 1 cup shredded zucchini
  • 6 eggs
  • 1 large ripe banana
  • 2 Tbsp. Honey
  • 2 Tbsp. melted coconut oil
  • 1 tsp. vanilla extract
  • 3/4 cup coconut flour
  • 1 1/2 tsp. cinnamon
  • pinch of stevia
  • 3/4 tsp. baking soda
  • 1/4 tsp. nutmeg
  • sprinkle of sea salt

Directions

1.) Preheat the oven to 350 degrees.  Grease a bread pan and then line it with parchment paper hanging over the sides.

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2.) Place your shredded zucchini in a fine meshed sieve and put the sieve over a bowl.  Press down on the zucchini to get rid of as much moisture as possible.

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3.) In a large bowl, mash the banana.  Add the eggs, honey, coconut oil, and vanilla.  Stir until completely combined.  Stir in the coconut flour, cinnamon, stevia, baking soda, nutmeg, and sea salt.  Stir until completely combined and fairly smooth.  Stir in the zucchini.

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4.) Transfer to your prepared bread pan, and use a spoon to smooth the top.  Bake in the oven at 350 degrees for 35-40 minutes, until a toothpick poked in the center comes out clean.  Use the edges of the parchment paper to pull the bread out of the bread pan and place on a plate to cool.

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5.) Slice using a knife and serve!

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Yay!!!  It’s gluten free zucchini bread!!! YUM!  Enjoy! 🙂

Healthy Blueberry Scones

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Get ready to have your mind blown!  These blueberry scones are SO incredibly delicious.  They taste just like you are at a cute cafe for breakfast, but these guys are REALLY good for you!  Not only that, these babies are gluten free, so gluten-sensitive individuals still get to enjoy!!!

The two main ingredients in this are cashews and blueberries. Both of which have excellent health benefits!  Check out these pins that detail a few of those benefits for each of these great foods!

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AWESOME!  All these health benefits in something that tastes like you should feel guilty for eating it!  Plus, it’s really easy to make, which is always a bonus when you are cooking/baking in the morning!

HEALTHY BLUEBERRY SCONES

Ingredients

  • 1 1/2 cups cashews
  • 1 teaspoon baking powder (aluminum free)
  • 1/4 cup arrowroot powder
  • 1/4 cup coconut oil (in liquid form)
  • 1 egg
  • 3 Tbsp. maple syrup or honey
  • 2 tsp. alcohol free vanilla
  • 1 1/2 cups fresh blueberries

Directions

1.) Preheat the oven to 350 degrees.  Place the cashews in a food processor and pulse until you have a flour like consistency.  Add the baking powder and arrowroot powder.  Pulse a few times to combine thoroughly.

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2.) In a medium sized mixing bowl, combine the coconut oil, maple syrup, and vanilla. Use a fork to stir until smooth.

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3.) Add the contents of the food processor and the blueberries to the wet ingredients.  Stir until well combined.

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4.) Line a pie pan, or a circular pan with parchment paper.  Place the batter in the pan, and use your hands to press it down evenly.  Bake in the oven for 35-40 minutes until the top is lightly browned.

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5.) Use the parchment paper to pull the baked scones out of the pan.  Allow to cool for 10 minutes.

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6.) Use a knife to cut into triangular pieces, and serve.

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Oh my gosh…so good!

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Mind. Blown.  Enjoy! 🙂

Spinach and Mozzarella Egg Bake

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Oh wow!  If you’re looking for a super simple breakfast that looks nice, is extremely healthy, and is beyond delicious, then you have to try this recipe!!!  I LOVE having eggs for breakfast!  They are such a great way to start your day.  The protein in them keeps you satisfied until lunch time, and their many health benefits make you feel fantastic about putting them in your body!  The following pin gives you some reasons to eat eggs TODAY!

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SUPER good for you!  Many people worry about cholesterol when eating eggs, but the truth of the matter is studies have found that people who eat a moderate amount of eggs do not have increases in cholesterol.  Not only that, but the following is also true about eggs.

  • regular consumption of eggs can reduce risk of cardiovascular disease and cancer because of the antioxidants they contain.
  • eggs may help lower blood pressure.
  • eggs are low in calories but still provide a great source of protein and nutrients.

All this in a lil’ ol’ egg!

So, that’s great news, because anybody with tastebuds is going to want to try this spinach and mozzarella egg bake!  It’s so yummy and great for you!

SPINACH AND MOZZARELLA EGG BAKE

Ingredients

  • 8 eggs
  • 5-6 cups packed spinach
  • 1/2 cup green onions, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • olive oil
  • 1/2 tsp. garlic powder
  • sea salt and pepper, to taste

Directions

1.) Grease an 8 x 12 glass baking dish with olive oil, and preheat the oven to 375 degrees.

2.) In a large frying pan heat a small amount of olive oil.  Add the spinach and cook until completely wilted.  About 2-3 minutes.

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3.) Once the spinach is wilted, transfer it to you glass baking dish.  Top it with the mozzarella cheese and the green onions.  In a small bowl, whisk the eggs with the garlic powder until frothy.  Poor the egg mixture over the contents of the baking dish.

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4.) Place the dish in the oven and bake at 375 degrees for 30-35 minutes until cooked through.

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5.) Cut into desired size pieces and transfer to a plate.  Season with sea salt and pepper.

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Yum, Yum, Yum!  Enjoy! 🙂

Sources:

Slow Cooker Chicken and Veggie Casserole

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Yay!  A slow cooker recipe!  I know I’ve mentioned it (or gabbed on and on about it), but I love my slow cooker!  It makes things so easy…and yummy!  I made this chicken and veggie casserole in my slow cooker, and I couldn’t be happier with the result!  As usual, this is a healthy dish.  The ingredients in this casserole provide great health benefits, some of which are the following.

  • Great for eye health
  • Cancer prevention
  • Immune boosting
  • Heart Healthy
  • Good source of folate
  • Good for digestion

These are just to name a few!  I love when I can make something that is so good for me, and it’s easy and yummy!  So, let’s get to the recipe!

SLOW COOKER CHICKEN AND VEGGIE CASSEROLE

Ingredients

  • 2 cups frozen peas
  • 2 cups frozen french style green beans
  • 1 cup chopped carrots
  • 1/2 cup chopped leeks
  • 1.5 lbs. boneless skinless chicken breast
  • 1 Tbsp. Olive oil
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 1 cup chicken broth
  • 1 Tbsp. brown rice flour
  • sea salt and pepper to taste
  • 10 oz. plain greek yogurt
  • crackers of your choice: I used organic brown rice snaps shown in the following picture

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Directions:

1.) Place your chicken breasts in the slow cooker pot.  Top with the peas and green beans.

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2.) In a frying pan, heat the olive oil over medium heat.  Add the carrots, leeks, garlic, basil, and sea salt. Cook for about 5 minutes, stirring frequently.

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3.) Add the flour and stir to coat.

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4.) Add the chicken broth to the pan, and stir until it thickens.

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5.) Add this mixture to the slow cooker.

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6.) Cook on low for 5 hours.  Then open the lid, and use two forks to shred the chicken.  Add the yogurt, and stir to combine.

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7.) Ladle into bowls, then crumble the crackers over the top, then serve.

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Enjoy! 🙂

Gluten Free Pancake Bites

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Ohmygosh!!!  These little pancake bites are SO ridiculously yummy!  They are light and fluffy, and I am in love with them!  On top of all that, they are SO SO cute!  Anytime I’m making something mini in the kitchen, my husband has to put up with me blurting out random “Awwww”s and “sooooo adorable!”s.  These were no exception.  I just wanted to cuddle them…of course scarfing them down immediately afterward. 🙂

So freaking cute!

I used brown rice flour in this recipe.  I love brown rice flour, because it’s gluten free, and it has quite a few health benefits!  Some of these benefits are listed in the following pin.

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We see that this flour has SO many benefits, so it is great for gluten free baking!

Back to these pancake bites.  These make for the perfect breakfast, or for a great mid-afternoon snack!  You won’t be able to eat just one though!  They’re too yummy for that!

GLUTEN FREE PANCAKE BITES

Ingredients – makes 24 pancake bites

  • 1 cup brown rice flour
  • 2 tsp. aluminum free baking powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 2 Tbsp. raw honey
  • 1 cup unsweetened almond milk
  • 1 egg
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. alcohol free vanilla
  • 1 cup frozen blueberries
  • maple syrup for topping (optional) – I didn’t use any, but I’m sure it would be amazing with it.

Directions

1.) Preheat the oven to 350 degrees. Add the brown rice flour, baking powder, sea salt, and cinnamon to a medium bowl.  Stir to combine completely.

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2.) Add the honey, almond milk, egg, olive oil, and vanilla.  Stir until completely combined.  At this point, stir in the blueberries.

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3.) Oil a mini muffin tin with olive oil.  Pour the batter evenly into the muffin tins.  Bake at 350 degrees for 15-17 minutes until a toothpick comes out clean from the center of a mini muffin.

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4.) Let the muffins cool in the pan for about 5 minutes.  Remove from the muffin tin and transfer to a plate.  If you want, you can drizzle maple syrup over them.

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Yum, Yum, and Yum!  Enjoy! 🙂

Healthy Chocolate Banana Energy Smoothie

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So, I don’t know about you, but if there’s one thing that I really miss when eating healthy, it’s chocolate!  Well, that is fixable with raw cacao! Raw cacao is chocolate before it goes through a ton of processing and a ton of bad ingredients are added to it.  It has a bitter taste, but when used in recipes with a natural sweetener, you can get your chocolate fix without the negative health effects.  As a matter of fact, raw cacao actually has many health benefits!  One of the ones it is best known for is that it is has more antioxidants than any other food – even blueberries!!!  The following pin lists some more of the health benefits this delicious ingredient can provide.

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So, as I was sitting around craving a chocolate shake, I decided to whip up a smoothie with some raw cacao in it.  The result is DELICIOUS!  This smoothie is healthy, tastes amazing, and provides tons of healthy benefits and energy.  Let’s get to the recipe!

HEALTHY CHOCOLATE BANANA ENERGY SHAKE

Ingredients:

  • 1/2 cup almond milk
  • 1/2 – 1 cup plain greek yogurt
  • 2 Tbsp. almond butter
  • 1 1/2 frozen bananas
  • 1-2 Tbsp. raw cacao powder
  • 1 Tbsp. chia seeds
  • pinch of stevia (optional)

Directions:

Place all the ingredients in a blender and blend till smooth.

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YUM – Chocolately goodness!  Enjoy! 🙂