bread

LIFESTYLE: CHOCOLATE ZUCCHINI BREAD

September 09, 2014

I have to admit... I didn't come up with this recipe. However, I tried it for myself from my girls at Tone It Up and I am OBSESSED! You read it right, yes, CHOCOLATE zucchini bread. This bread came out sooo crispy on the outside and sooo moist on the inside. It's flavorful, filling, and healthful. 

Zucchini has more potassium than a banana. Therefore, it's great for refueling after a workout. According to the TIU girls, zucchini is "Rich in fiber & antioxidants, potassium, manganese, Vitamin A & Vitamin C." And, there's chocolate. I made this for myself to bring back to school for when I get snacky after a long day. What other reason do you need to make this? Let's get crackin'!



Ingredients:
  • 4 cups almond flower
  • 1 cup grated zucchini
  • 1/4 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/4 cup EVOO
  • 1/4 tsp salt
  • 2 tbsp cinnamon
  • 1.5 tbsp baking soda
  • 2 tbsp dark brown sugar
  • 1 egg
  • 1 packet Perfect Fit protein powder (chocolate or vanilla)
Before I started baking, I asked Jackie if she wanted to help and this was my answer. She must've been too pooped from her morning at the dog park!



First, preheat the oven to 350. My next order of business  was to grate the zucchini. First, I cut both ends off and wash the zucchini. Then sliced it into smaller pieces before putting it in the food processor. Then, grated the zucchini either in a food processor or with a cheese grater. With the food processor, it should make a pesto type of consistency (that's what makes the bread so moist).


Then, I mixed my wet ingredients in a small bowl, and my dry ingredients in a big one. I then combined the wet with the dry, then added the zucchini and the chocolate chips after the wet and dry were mixed. 


Pour your batter into a well-greased pan, bake for 35-40 minutes, and enjoy!

I seriously can't get enough of this stuff! I strongly recommend you make this and comment below what you thought! Who knew chocolate and zucchini would be a match made in heaven?




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baked

LIFESTYLE: DELECTIBLE STUFFED SQUASH!

February 24, 2013

The best way to get experimental is to get experimental with fresh veggies! People loved stuffed anything - peppers, mushroom, lobster, even chicken. However what about stuffed squash? It's an easy and satisfying meal that you can make any time that won't compromise your hard work at the gym. Now that I've got you drooling - you're probably wondering what you need!


You will need:
  • Sliced zucchini
  • Summer squash - NOT butternut squash! (butternut squash is too soft to stuff)
  • Diced tomatoes
  • ground chicken
  • Instant brown rice
  • Olive oil
  • Italian seasoning/ Mrs dash
  • sea salt
all portions depend on how many you're cooking for!
Now, how do you do it?

1. The type of brown rice I usually use come in little cups and is ready in the microwave after about two minutes. It's just easier for me this way. So, I heat up about two of those (this is dinner for two, so if you're cooking for more, make more depending on how many you're serving). While those are cooking, heat up the ground chicken in a pan with olive oil, sea salt and Italian seasoning or mrs. dash. When the rice is done cooking, throw that in the pan until the chicken is brown but not fully cooked.
2. Line a casserole dish with tin foil and spray with pam - essentially preparing it for baking. Preheat your oven to 350.
3. Hollow out your squash so that there's room for your chicken and brown rice concoction!
4. Stuff your squash with the chicken and brown rice and place in the tin foil lined pan. Surround it with the diced tomatoes and sliced zucchini for a fresh and delicious side.
5. Bake for an hour.
1. Enjoy!

I had this with my mother and it was DELICIOUS! The best thing about these types of dishes is that it's mostly roasted vegeatables so you don't have to worry about having a little more. All of the flavors marry beautifully and it can make great leftovers. Let me know if you try this!