Healthy Chocolate Chip Zucchini Muffins

Healthy Chocolate Chip Zucchini Muffins

Makes 12 muffins

from Confessions of a Fit Foodie

1 1/2 c gluten free 1:1 flour (can sub all purpose, whole wheat or oat flour)

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

2 eggs

1 t apple cider vinegar

1/2 c maple syrup

1/2 c almond milk (or whatever milk you prefer)

1/4 c melted coconut oil

1 t vanilla extract

1 1/2 c grated fresh zucchini* (do not need to wring out the zucchini)

1/3 c chocolate chips (dairy free if desired)

*if your zucchini is super watery you can add 1/3 c old fashioned oats

Heat oven to 350 degrees and prepare muffin tin with parchment liners.  In a large mixing bowl, whisk together dry ingredients and set aside.  In a separate bowl, whisk together wet ingredients, through vanilla. Combine wet and dry ingredients and stir gently until just combined.  Stir in zucchini, (oats if using), and chocolate chips.  Divide into 12 muffin cups and bake for 18-20 minutes until toothpick comes out clean.  

Boursin Cheese Baked Tik Tok Pasta (GF, DF)

Boursin Cheese Baked Tik Tok Pasta (GF, DF)

adapted from Modern Honey

serves 6

1 (6 oz) Boursin dairy-free garlic & herb cheese spread 

16 oz pkg grape tomatoes

2-3 T olive oil

4 t garlic, minced

salt and pepper

1/2 t red pepper flakes

12 oz pkg Jovial fusilli pasta

1/2 c pasta water, as needed (reserved from cooked pasta)

1/4 c fresh basil 

1 c fresh baby spinach, chopped

16 oz turkey sausage, browned

Preheat oven to 375 degrees.  Add tomatoes to a casserole dish, drizzle with olive oil, salt, pepper, garlic and red pepper flakes.  Toss to coat well.  Make a space in the center and add the cheese round to the center of the dish.  Bake in the oven for 30 minutes.

While baking, bring a large pot of generously salted water to a boil.  Add pasta and cook according to package directions.  Before draining, reserve 1/2 c of water and set aside to add to sauce.  

When tomatoes are done roasting, use an immersion blender to blend mixture until smooth.  Add pasta, basil, spinach and browned sausage.  Stir to combine all ingredients.  Add some of the reserved pasta water to desired consistency.

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Peach Crisp (GF, DF)

Peach Crisp

Serves 8-10

(adapted from Minimalist Baker and Sally's Baking Addiction)

Filling:

10 peaches, peeled and sliced

2 T. fresh lemon juice

2/3 c. granulated sugar

1/3 c. maple syrup

2 t. vanilla

3 T. cornstarch

1 t. cinnamon

Topping:

2 c. gluten free oats

1/2 c. almond meal

1/2 c. gluten free flour 

1/2-1 c. chopped pecans

1/4 c. brown sugar

1/4 c. coconut sugar

1/4 t. salt

1/2 c. coconut oil

Peel and slice peaches.  Add remaining filling ingredients and stir to combine.  Spread in the bottom of a 9x13" baking dish.  Combine topping ingredients and crumble over the peach filling.  Bake at 350 degrees for 30-35 min or until bubbly.  Serve warm with vanilla ice cream.

Sweet Potato Green Curry Bowls (GF, DF)

Sweet Potato Green Curry Bowls

adapted slightly from Kelsey Nixon

serves 6

1 lb. chicken breasts, cut into 1/2" pieces

1-2 sweet potatoes, peeled and diced (about 2 cups)

3 T. green curry paste

1-1 1/2 t. salt

3 (14 oz.) cans light coconut milk

3 c. broccoli florets or other vegetables (bell peppers, cauliflower, zucchini, etc)

1/4 c. fresh cilantro, chopped

Juice from lime wedges, for serving

Cooked Jasmine rice, for serving

Chopped peanuts, for serving

Heat olive oil in a large skillet over medium high heat.  Add chicken pieces, seasoning liberally with salt and pepper.  Pan fry for 10 minutes until golden brown.  Transfer to a plate and set aside. In the same skillet, add the sweet potatoes, curry paste, salt and coconut milk.  Simmer 5-10 minutes until potatoes are fork tender.  Return the chicken to the skillet and add the broccoli, simmering for 3 minutes until bright green and tender.  Serve in a bowl over rice.  Top with cilantro, lime juice and chopped peanuts.