Zucchini Spaghetti Bake

Zucchini Spaghetti Bake

The end of summer has given birth to some gigantic zucchinis, which have sparked my creativity in the kitchen. I shredded the big-ole veggies in the food processor, used some in waffles, breads, muffins, and cakes and STILL had some left over. I decided to throw some shredded zucchini in a baking dish, add a jar of organic spaghetti sauce, some cooked black beans, carrots, tomatoes, Italian seasoning, garlic powder, pepper, nutritional yeast, and a little ground flax and bake the sucker for about an hour at 350 degrees. The result was amazing. The kids ate it like spaghetti and we all had seconds. Enjoy!

4 cups shredded zucchini
3 large carrots, chopped
3 organic tomatoes, diced
2 cups cooked beans, I used black beans
1 jar organic marinara/spaghetti sauce, I used Muir Glen
2 T Italian seasoning
2 t granulated garlic
1/2 t pepper
2 T nutritional yeast
1 T ground flax

Place ingredients in a oven-safe baking dish. Bake 350 for about an hour. Serve warm. Enjoy!

 

 

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Harvest time usually brings too many huge zucchinis that sit on the kitchen counter, impatiently begging to be consumed rather than composted.  I make our favorite chocolate zucchini cake and gluten free muffins all in the same afternoon. We eat some, we freeze some, following the old adage “waste not, want not”.

I start by grating the zucchinis in the food processor. This allows for more precise measurement, and easier distribution of excess. I use 2 cups in this recipe, a few more in a zucchini muffin recipe,  create a zucchini “spaghetti”, and freeze the leftovers for smoothies. No waste, no guilt, just goodness.  Enjoy!

Dry Ingredients: 
3 c flour (I used gluten free mixture of millet flour, sorghum flour, brown rice flour, almond flour, garbanzo bean flour)
1 T xanthan gum or guar gum
2 t baking powder
1 t baking soda
1 cup unsweetened cocoa powder
2 t cinnamon
1 t pumpkin pie spice

Wet Ingredients: 
1 can organic black beans, drained, rinsed, and pureed in food processor
2 T flax
1/2 c water
1 T vanilla
1 c Silk unsweetened vanilla almond milk
2 t apple cider vinegar
1/2 c black strap molasses
1/2 c organic sucanat or 1/4 c Stevia
1/4 c coconut oil, melted
1/2 c unsweetened applesauce
2 c shredded zucchini
1 c chopped nuts, such as walnuts, almonds and/or pecans, optional
1 c Good-life vegan chocolate chips
1 c raisins, optional
1 c shredded roasted coconut
1/2 c cacao nibs, optional

Directions:
Preheat oven to 350 degrees.

In a small bowl, stir together flax seed and warm water. In a separate bowl,together almond milk and vinegar. Let both stand until thickened.

Meanwhile, combine dry ingredients in a large mixing bowl.

In a separate bowl, combine flax seed and water mixture, almond milk and vinegar mixture, and all other wet ingredients and mix well until thoroughly blended.

Add wet ingredients to dry ingredients and stir. Add in nuts, chocolate chips, raisins, roasted coconut, and/or cacao nibs if desired. Spray bunt pan with non-stick cooking spray. Spoon batter into cake pan.

Bake cake for about 50-60 minutes, test doneness with a toothpick. Cool in pan before tracing around edge of pan with a knife before removing and cooling on cooling rack. Enjoy!

Gluten and Guilt Free Zucchini Muffins

Gluten and Guilt Free Zucchini Muffins

Guilt and Gluten Free Zucchini Muffins

The end-of-summer harvest often means there are huge zucchinis collecting on kitchen counters everywhere, begging to be consumed rather than composted.  Here is the perfect muffin recipe to put that super-veggie to work.

Super Zucchini

I find it easiest to grate the zucchini in a food processor.  It allows me to measure precisely for recipes, and redistribute excess to other meals. I used 2 cups in this recipe, saved a few more for my chocolate cake, then created a zucchini “spaghetti”, and finally froze the remains for smoothies.  No waste, no guilt, just goodness.  Enjoy!

Note: If you’ve got tons of zucchini, maximize your efforts and double/triple the batch. Once they are cooled, store in single servings in the freezer for easy-to-grab healthy snacks. 

Dry Ingredients: 
3 c flour (I used gluten free mixture of millet flour, sorghum flour, brown rice flour, almond flour, garbanzo bean flour)
1 T xanthan gum or guar gum
2 t baking powder
1 t baking soda
1 T cinnamon
2 t pumpkin pie spice

Wet Ingredients: 
2 T flax
1/2 c water
1 T vanilla
1 c Silk unsweetened vanilla almond milk
2 t apple cider vinegar
1/2 c black strap molasses
1/2 c organic sucanat or 1/4 c Stevia
1/4 c coconut oil, melted
1/2 c unsweetened applesauce
2 c shredded zucchini
1 c chopped nuts, such as walnuts, almonds and/or pecans, optional
1 c raisins, optional
1/2 c cacao nibs, optional

Directions:
Preheat oven to 350 degrees.

In a small bowl, stir together flax seed and warm water. In a separate bowl,together almond milk and vinegar. Let both stand until thickened.

Meanwhile, combine dry ingredients in a large mixing bowl.

In a separate bowl, combine flax seed and water mixture, almond milk and vinegar mixture, and all other wet ingredients and mix well until thoroughly blended.

Add wet ingredients to dry ingredients and stir. Add in nuts, raisins and/or cacao nibs if desired. Spray muffin tins with non-stick cooking spray. Spoon batter into muffin tins.

Bake muffins for about 20-30 minutes, test doneness with a toothpick. Cool in muffin tins before tracing around edge of muffin with a knife before removing from pan and cooling on cooling rack. Enjoy!

Zucchini Carrot Raisin Muffins

Gluten-free Brownie Bites with Zucchini and Medjool Dates

Gluten-free Brownie Bites with Zucchini and Medjool Dates

In his book, Eat to Live, Dr. Joel Fuhrman proposes that the higher the ratio of nutrients to calories, the less you crave high-calorie, low-nutrient foods. Results of those following his plan are profound.  In fact, you can view a few of the Eat to Live success stories, including Fort Wayne’s own Emily Boller, at The Dr. Oz Approved 7-Day Crash Diet | Related Content | The Dr. Oz Show.

I decided to give the Eat to Live Fudgy Black Bean Brownies a try. I modified the recipe slightly by adding grated zucchini for an additional nutrient boost. It was an easy, kid-friendly recipe which the kids loved making, especially since the delicious batter was permissible since it was egg-free (yuck, Salmonella) and nutritious. We doubled the recipe so we have plenty of left-overs in the freezer for a quick, healthy dessert. I will definitely be filing this recipe as a family favorite!

1 small organic zucchini, grated
4 cups cooked black beans (I used the pressure cooker)
12 Medjool dates, pitted
3 T nut butter (I used combo of homemade peanut, walnut, and almond butter)
2 T vanilla extract
1 cup unsweetened cocoa powder
2 T ground chia seeds
1/2 c ground nuts, optional
1/2 c unsweetened toasted coconut, optional

Preheat oven to 250 degrees.  Grate zucchini in food processor, then set aside in mixing bowl. Add remaining ingredients to food processor and blend until smooth. Add mixture to mixing bowl of grated zucchini and mix well. Spoon batter into greased muffin tins (or brownie pan). Bake for about 1- 1 1/2 hours. Cool in pan for a few minutes before transferring to cooling rack. Enjoy plain or serve with home-made fruit sorbet.

Inspiration:  Fudgy Black Bean Brownies and Banana Treat | The Dr. Oz Show

Spaghetti Squash with Roasted Eggplant and Greens

Spaghetti Squash with Roasted Eggplant and Greens

This family-favorite dish is super simple, delicious, satisfying, and so good for you.  Enjoy it tonight and for left-overs tomorrow!

1-2 spaghetti squash
4 T Italian seasoning, divided
2 T garlic powder, divided
1 T pepper, divided
1 eggplant, cubed
5 carrots, diced
1-2 zucchini, diced
2 organic tomatoes, diced
2 cups greens, chopped, such as organic spinach and/or chard
2 cups cooked beans, such as garbanzo or black beans
1 c fresh organic herbs, such as basil, oregano, rosemary, and thyme
1/2 c nutritional yeast
2 jars organic spaghetti sauce

Preheat oven to 350 degrees. Cut each spaghetti squash in half, clean out the insides (saving the seeds for roasting), sprinkle each with Italian seasoning, pepper, and garlic powder, place them face down on a cookie sheet, and bake for about an hour, until shell is soft. Meanwhile, place remaining ingredients (Italian seasoning, garlic powder, pepper, eggplant, carrots, zucchini, tomatoes, greens, beans, fresh herbs, nutritional yeast, and spaghetti sauce) in a mixing bowl and mix well. Pour veggie/spaghetti sauce mixture into a greased baking dish and bake for about 30-45 minutes. When spaghetti squash is cooked, allow it to cool slightly, then scoop it out of shell. You can scoop out the spaghetti squash into baking dish and top with spaghetti sauce mixture or you can mix it all together, either way it is delicious! Enjoy!

Spiced Apple Carrot Coconut Pumpkin Nut Muffins: Great for breakfast, lunch, snack, dessert… ok, ANYTIME!!!

Spiced Apple Carrot Coconut Pumpkin Nut Muffins: Great for breakfast, lunch, snack, dessert… ok, ANYTIME!!!

Spiced Apple Carrot Coconut Pumpkin Nut Muffins: Great for breakfast, lunch, snack, dessert… ok, ANYTIME!!! Login: Kristin Meier

I have found another must-have book by Colleen Patrick-Goudreau » The Joy of Vegan Baking. Her book offers so much information, from baking equivalents and how to “veganize” any recipe, to a variety of inspiring treats that will make you want to put on your apron and get baking! I put her tips to work and whipped up these tasty, nutrient-dense muffins that are healthy enough to enjoy anytime. Enjoy!

If you like these, you may also want to try: Pumpkin Apple Carrot Raisin Muffins | Waking Up Vegan.

Dry ingredients:

  • 4 c whole grain flour (I used 1 c whole wheat flour, 1 cup brown rice flour, 1 cup millet flour, 1 sorghum flour)
  • 1 T xanthan gum
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t baking powder
  • 3 T ground cinnamon
  • 1/2 T pumpkin pie spice (mixture of nutmeg, cinnamon, ginger, cloves)

Wet ingredients:

  • 2 eggs/equivalent egg replacement (I used 3 T ground flax + 1/2 c water)
  • 3 T blackstrap molasses
  • 2 T vanilla
  • 1 c unsweetened apple sauce
  • 1 ripe banana
  • 3 c cooked pumpkin
  • Optional add-ins: 1 c shredded unsweetened coconut 2 apples, grated 3 carrots, grated 1/2 c raisins 1/2 c slivered almonds 1/2 c crushed walnuts

Preheat oven to 350 degrees.  Mix dry ingredients together in a bowl. Mix flax and water together until it reaches a thick, gelatinous consistency, then combine with remaining wet ingredients together. Combine wet, dry, and “add ins” and mix well. Spoon mixture into greased muffin tins and bake for about 15-20 minutes. Cool in a pan briefly before tracing edges with a knife before transferring to cooling rack. Enjoy plain or topped with apple butter, peanut butter, or almond butter if desired.

applecarrotmuffins

Apple Cinnamon Cobbler with Coconut, Walnuts, Almonds, and Raisins

Apple Cinnamon Cobbler with Coconut, Walnuts, Almonds, and Raisins

Apple Cinnamon Cobbler with Coconut, Walnuts, Almonds, and Raisins

Log in: Kristin Meier

This is a flavorful, tasty dessert that will satisfy your sweet tooth without the guilt. Enjoy it plain or serve it  topped with almond milk, cacao nibs and shredded coconut for an added deliciousness! Who says you can’t have dessert for breakfast?… this cobbler is allowed!It is a synch to make and will make your house smell delicious!  Enjoy!

  • 8 apples, chopped
  • 4 T cinnamon, divided
  • 3 c Old Fashioned oatmeal
  • 2 t pumpkin pie spice
  • 1 t nutmeg
  • 1 c shredded coconut
  • 1 c chopped walnuts
  • 1 c slivered almonds
  • 1 c raisins
  • 1/4 c ground flax seed
  • 1 c 100% apple juice
  • 1/2 c tahini
  • 1/4 c brown rice syrup
  • 1/4 c black strap molasses
  • 1/4 c 100% pure maple syrup
  • 1 T vanilla

Preheat oven to 350 degrees. Toss to coat apples and 4 T cinnamon and place in greased 9×13 baking dish. Cook apples for about 20 minutes, until apples are tender and juicy.  Meanwhile, in a mixing bowl, combine dry ingredients: oats, pumpkin pie spice, nutmeg, remaining 2 T cinnamon, coconut, walnuts, almonds, raisins, and ground flax seed and mix well. In a separate bowl, whisk together apple juice, tahini, brown rice syrup, molasses, maple syrup, and vanilla.  Add mixture to the bowl of dry ingredientsand toss to coat. Spread mixture evenly over cinnamon apples in baking dish. Bake for an additional 15 minutes or so, until topping is golden brown. Enjoy!

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