Paleo Zucchini Bread

Paleo Zucchini Bread

4 large eggs, room temp & separated
2 medium zucchini, grated
1/2 cup almond butter
1 cup almond meal
1 tsp salt
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 tsp cloves
1 tsp baking powder

Preheat oven to 325°

Grease a loaf pan, line the sides of the pan with parchment paper and grease that too ( I used foil, fresh out of parchment paper!)

Beat the egg yolks until they have lightened to a lemony-yellow color (about 2 minutes). Add zucchini, almond butter, almond meal, salt, honey, spices & baking powder, mix until well blended.

In a separate, clean bowl with clean beaters whip the egg whites until stiff peaks form. This works best with a metal bowl, room temperature egg whites.

Take a big spoonful of the beaten egg whites and mix well into the zucchini mixture. Fold the zucchini mixture into the egg whites until no more streaks of white appear.

Pour the batter into the pan and bake for 45-50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for 10 minutes before removing from pan to cool on a wire rack.

Instead of doing a day in the life, I have managed to keep track of some of our random meals over the last few days. You might see a common theme in some of our meals which is due to the abundance of seasonal veggies that I have been receiving each week from my CSA (can you say summer squash??) So let’s get started!

Here’s an example of a typical quick dinner.

For this dinner I cooked up 2 lbs of grass fed beef and seasoned it very much like I seasoned my recent Stuffed Zucchini recipe but without the eggplant. While the meat was cooking I roasted at 400 for about 20 minutes some baby zucchinis, japanese eggplant and okra all tossed in coconut oil. I also made a fast salad with diced cucumber, red onion, fresh basil, cherry tomatoes, olive oil, and balsamic vinegar and we finished off some leftover mashed sweet potatoes.

I don’t have a picture of it but the next day I scrambled eggs with the leftover veggies for breakfast. We ate everything else the night before or I would have added in some of the leftover ground beef to the scramble as well.

This next meal picture is a brand new recipe!

Kale Meatballs

1 lb sausage of your choice (I used chicken Italian sausage that I buy from our local butcher who uses pasture raised chicken)

1 lb ground beef

1 bunch kale, tough stems removed and chopped finely in a food processor

1/2 red onion, finely diced

1/4 teaspoon nutmeg

Black pepper to taste

Preheat oven to 375, mix all ingredients together by hand and form into meatballs a little larger than golf balls. Fry the meatballs in a large skillet in coconut oil until all sides are browned. Move into a glass baking dish, cover tightly with tin foil and finish in the oven for 20 minutes.

We ate these meatballs with my No Potato Salad with some broccoli added to it and with baked sweet potatoes. All of us ate the leftovers the following day for lunch.

And now…

This dinner is yet again; roasted veggies in coconut oil but I added in some garlic cloves, and I sliced the eggplant thin like chips and I also roasted some cherry tomatoes and topped them with fresh diced basil. The kids did NOT like the roasted cherry tomatoes but they will eat them fresh by the handfuls! Our protein was leftover rotisserie chicken (I had bought 2 rotisseries from our health food store 2 days earlier) that was shredded up and sauted in grass fed butter with diced leeks along with some of the leftover baked sweet potatoes from the night before and seasoned with just a little sea salt and black pepper.

Here’s dinner from 2 nights ago. It was onions and cabbage sauted in grass fed butter with 1 lb of grass fed ground beef and 1 package of Applegate farms chicken apple sausages seasoned with a little bit of cardamom and caraway. Again we had roasted zucchini and this time I roasted some sweet potatoes and we ate left over No Potato Salad. This picture is actually form lunch the following day with the leftovers and some sauerkraut as well.

And here is last nights dinner!

Chicken and Kelp Noodle Stir Fry

1.5 lbs diced chicken breast

1 package Kelp Noodles

1 small yellow onion, sliced

4-5 small zucchinis, diced

3 celery stalks, diced

1 small red bell pepper, sliced

A few splashes of coconut aminos or wheat free Tamari

A few splashes of sesame oil

About 1 teaspoon of Chinese Five Spice

1/4 cup chicken broth

1 tablespoon coconut oil

Saute chicken and onions in coconut oil until the chicken is almost done. Add in the rest of the veggies and saute until veggies are tender and chicken is not longer pink in the middle. Add the noodles and remaining ingredients, mix well until warm all the way through and serve!

Last but not least, here some school lunch ideas!

Pictured here is carrots, cherry tomatoes, apple slices, plantain chips, raisins, salami and ham from Applegate Farms and home made mayo.

Pictured here is ham from Applegate farms, carrots, tomatoes, and guacamole.

Last but not least is Tanka Bites, cherry tomatoes, honeydew melon and celery with almond butter topped with raisins.

I hope this is helpful and as always, enjoy!

green lemonade

After last weeks Almond Joy Chocolate Bark post, I received this message on my Facebook Page from Suzanne Hodgman Hodsden:

That's really nice, but what about some healthy recipes for us health nuts!

Quite a lot of interesting comments followed hers and a good debate was had by all --except me, I just post the recipes and try to stay out of the debates. And furthermore, while I don't spend a good deal of time on Facebook, I must confess, I have become a Twitter-a-holic. So hop on over there and send me a tweet.

Today's recipe is for Green Lemonade. Andrea (a friend of my good friend Chris) turned me on to this delightful drink, which was originally conceived by Natalia Rose.

Green Lemonade

printer friendly

• 1 bunch kale (use stalks and all)
• 1 cucumber (I leave the skin on)
• 1 lemon (I leave the peel on)
• 1 Granny Smith apple (remove core)

1. Juice all ingredients
2. Place green lemonade in glasses
3. Serve

Serves 2

This Paleo recipe was added on August 17th, 2011 by our friend MasteringPaleo

Cooking Steps

From our friend Jessica at http://masteringtheartofpaleocooking.com/!

Ingredients
1- 15 oz. Can 100% Pure Pumpkin
1 cup Coconut Oil
1/2 cup Honey
12 Eggs
2 Tablespoons Vanilla Extract
1 1/4 cup Coconut Flour
1 Tablespoon Cinnamon
3/4 teaspoon Ground Ginger
3/4 teaspoon Ground Cloves
3/4 teaspoon Allspice
1 1/4 teaspoon Baking Soda
1 1/4 teaspoon Arrowroot Starch
1 cup Chopped Walnuts (to sprinkle on top)

Melt coconut oil and put in a mixing bowl. Whisk in pumpkin, followed by other wet ingredients.

Mix together dry ingredients, except walnuts, in a separate bowl. Fold into the wet mixture until completely combined.

Divide the batter into non-stick spray coated or baking cup lined muffin tin. Top with chopped walnuts.

Bake for 17 minutes at 400.

Makes 24 muffins.

http://fastpaleo.com/chicken-and-vegetable-meatballs/

Cooking Steps

From our friends at http://enjoyinghealthyfoods.blogspot.com/!

Preheat oven to 350 degrees.

In the Vitamix (food processor) add chopped zucchini and carrots. Mix until the vegetables are chopped fine. Add chicken, egg, and Almond Flour. Mix again until the chicken is chopped finely. Then add seasonings.

I took out the mixture and mixed again in a bowl, making sure everything was mixed evenly.

I took a small cookie scooper (1 TBSP) and make meatballs. I placed meatballs on a heavy greased cookie sheet. They do not expand so load up the tray!

Bake for 20 – 25 minutes.

Top over some zucchini noodles and mix with a little tomato sauce.

ENJOY!!!

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Serves 4

20 - 25min

This is a Non-Dairy Recipe

Ingredients

• 3 zucchinis (2 for noodles, 1 for meatballs)
• 1 cup carrots
• 2 cups cooked chicken
• 1 egg
• 1/4 cup Almond Flour
• 1 tsp parsley
• 1 tsp garlic powder
• salt and pepper
• tomato sauce

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Cooking Steps

From our friend George at http://www.civilizedcavemancooking.com/!

Preheat your oven to 350 Degrees F
Peel your peaches and dice them as well as dicing your strawberries
Place your fruit, water, and honey in a sauce pan on your stove and bring to a boil stirring often. Once boiling reduce the heat and simmer for 10-12 minutes
Melt your ghee in the bottom of your cake pan
Once your fruit is done, add your fruit to the cake pan and set aside
Combine your almond flour, coconut oil, and egg in a mixing bowl and mix well. It will stay chunky
Spoon your crumbled mixture over the top of all your fruit and then bake in the oven for 35 Minutes
Remove from the oven and let cool
Serve with a scoop of awesome Paleo Chocolate Ice Cream
Enjoy

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Serves 8

35 Minutes

This is a Non-Dairy Recipe

Ingredients

• 3 Cups Chopped fruit, I used 1/2 Strawberries, 1/2 Peaches
• 1 1/2 Cups Almond Flour
• 1/2 Cup Water
• 1/3 Cup Cinnamon Honey (If you don't add mix 1-2 Tbsp cinnamon with honey)
• 1 Egg
• 2 Tbsp Coconut oil, melted
• 1 Tbsp Ghee