Mar 23, 2020 | Baking, Meal Prep
Banana bread + zucchini bread + chocolate – added sugar. Sounds kinda too good to be true. Enter stage right- zucchini bread muffins, mixed with walnuts or chocolate chips, these are so delicious and moist and fulfill all the cravings without regret.
These muffins are moist, flavorful, sweet, and all without added sugar. By using applesauce and honey, you replace the need for refined sugar and high-fat content. I prefer to add butter for that extra rich flavor, but you can substitute melted coconut oil just as easily.
Turns out you can have your cake and eat it too with these chocolate chip zucchini bread muffins. All flavor, no guilt, AND you can eat ’em for breakfast.
If I use butter, I prefer to use butter from grass-fed cows. The taste is so much richer- you can really tell a difference in your cooking. My favorite is Kerrygold hands down, and I can find it at Aldi or my local grocery store.
Chocolate Chip Zucchini Bread Muffins
Simple and sweet, no added sugar here! These chocolate chip zucchini bread muffins are naturally sweetened and perfect for breakfast or a snack
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, chocolate chip zucchini bread, muffins, zucchini bread
Servings: 18 muffins
- 1 1/2 c shredded zucchini about 2 small zucchini
- 1 ripe banana
- 1 egg
- 1 c apple sauce unsweetened
- 2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 c honey
- 1/4 c melted butter can use melted coconut oil
- 1 1/2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 c mini chocolate chips
- 1/2 c chopped walnuts
Preheat oven to 350
Shred the zucchini and remove excess water*. Add banana to the bowl and mash. Whisk in egg, vanilla, applesauce, almond extract, honey, and melted butter
In a separate bowl, combine flour, salt, baking soda, baking powder, nutmeg, and cinnamon
Slowly mix in the dry ingredients to the wet, just until the flour is mixed in. Fold in chocolate chips and walnuts
Spray a muffin tin with nonstick spray and fill each cup about 3/4 full
Bake for 20 minutes or until a toothpick comes out clean
To remove excess from your zucchini, use a potato ricer, cheesecloth, or CLEAN hands to wring out the zucchini shreds. They don’t have to be completely dried out but remove as much as you can easily.
If you sprayed all of the slots in the muffin tin, but ran out of batter, simply fill any excess spots with water to prevent the oil from burning. Fuel your morning with my loaded chocolate peanut butter oats too!
Mar 19, 2020 | Brunch, Meal Prep
My roommate and I have been on a huge protein pancake mix kick, and eaten one every day before work haha. There’s plenty of kinds out there to buy a pre made mix that you just add water to, but it’s simple enough to make up ahead yourself.
Plus with the quarantine you might not find any more mix on the shelves, so you might really have to make your own 🙃
Add water, milk, or milk and an egg for extra protein to this mix and you basically have your own Kodiak Cake. And don’t forget to top with all your favorites!
Side note about the protein though, I would recommend staying away from whey protein powder- it makes them dense and heavy and almost chalky, gross. Also I tested this with egg white protein powder (what I use for my RX bars here) and it was basically like eating an omelette inside of a pancake lol so don’t use that either.
Ingredients:
- 1 C whole wheat flour
- ½ C reg flour (feel free to use all of one or the other though)
- ½ C plant protein (I used Orgain vanilla)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- vanilla *
- milk*
- egg*
Makes about 4 large pancakes using ½ C at a time
Now you make it:
- Combine all dry ingredients and store in an airtight container. You can double or triple this recipe to keep it made up as long as it is stored well
- When ready to make protein pancake mix, just add water or milk 1:1 with the dry mix (milk will make them much fluffier). If desired, add an egg to the mixture and cook as normal. You can also add a few drops of vanilla to the mixture to sweeten it.
- Add in blueberries, chocolate chips, sprinkles or anything else once on the skillet, and top with peanut butter, butter, syrup or whatever your heart desires!!
Enjoy!
Mar 15, 2020 | Brunch, Meal Prep
Meal prep meets coffee meets chocolate…and whala. These mocha chip breakfast muffins are a simple twist on a staple prep ahead breakfast I’ve used for a while.
They freeze easily so just reheat these wrapped in a wet paper towel and you’ve got a delicious and filling little breakfast dessert.
Ingredients:
- 1 C oats
- 1 large ripe banana
- 1 egg
- ½ C greek yogurt
- 1 tbsp honey
- ½ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- ½ C chocolate chips
- ¼ C iced coffee concentrate or cold brew
- 3 tbsp protein powder (I used vanilla Orgain)
Makes 12 muffins (so I usually double)
Now you make it:
- Preheat oven to 400
- In a food processor (or blender) blend all ingredients, mixture should be well blended but not smooth
- Fill either lined or well sprayed muffin tins ¾ full and bake for 15 minutes
- Store mocha chip breakfast muffins in the refrigerator for up to a week or freeze
Enjoy!
Check out more meal prep recipes here!
Mar 14, 2020 | Dishes, Meal Prep
First, I learned this curry and cauliflower recipe from a friend in Alabama and it is one of her easiest and most frequently served recipes, and will be added to my list of favorite right now dinners as well as meal prep recipes. And second, I am convinced yet again that there is nothing bad that can come from the holy land of Trader Joe’s.
Our friend makes this curry and cauliflower recipe with Hope Hummus Thai Coconut Curry, and if you’re blessed to find a grocery store near you that sells it, lucky you. I was unsuccessful in finding that specifically, but substituted Trader Joe’s Thai Green Curry Simmer Sauce and was just as pleased with my results.
On another note, I served this with some homemade naan bread. Both the curry and the bread were delicious and simple to make, however, if you are short on time or space I would recommend maybe not doing both at the same time, especially if you are looking for a quick easy weeknight dinner haha.
Ingredients:
- 1lb ground turkey or chicken
- Turmeric
- Salt and pepper
- Garlic powder
- Red pepper, chopped into small pieces
- Curry sauce or hummus from above
- 2 heads of cauliflower*
- Olive oil
- 1 C rice
- Cilantro or chives
* With 2 heads of cauliflower, this served 4
Now you make it:
- Preheat oven to 400
- Cut cauliflower into florets and spread on a baking sheet lined with parchment paper (so the turmeric doesn’t stain) and coat with olive oil, salt and pepper, garlic and tumeric. Bake for 30-35 min
- Cook rice according to directions
- Add ground meat to a pot or deep pan and cook through with salt, pepper, garlic and tumeric. Once fully cooked add red pepper and container of hummus or curry
- When sauce is fully heated, serve over rice and cauliflower, topping with fresh herbs
Enjoy!
Check out more meal prep recipes here!
Mar 10, 2020 | Dishes, Meal Prep
Basically anything stuffed with jalapenos and cheese are great, so these meatballs and zoodles are definitely a win. They’re quick and easy to whip up, and the recipe can be used almost exactly to form into burgers- once this rain clears up they’ll be perfect to toss on the grill.
Zucchini are fresh, cheap, and readily available (and are helping me feel like one day it might be spring!!), but feel free to substitute for whatever kind of noodle or base you like! They are easily found at most grocery stores these days, but they’re so easy to make with a spiralizer yourself- either with my food processor kit or with a hand spiralizer.
Also, I promise making the pesto is not that hard, you can do it!!! Fresh basil and herbs- what could be better?!
Ingredients:
Meatballs:
- 1 lb ground beef (or turkey or chicken, I have used either and they all work great)
- ½ C italian blend cheese
- 1 C shredded spinach
- ¼ C italian breadcrumbs
- 1 jalapeno
- ½ red onion
- 1 egg
- 1 tsp garlic
- Salt and pepper
- Italian seasoning
Makes 24 meatballs
Pesto:
- 1 C basil
- 2 C spinach
- Olive oil
- Juice from half a lemon
- Salt and pepper
- 1 tsp garlic
- Italian seasoning
- ¼ C pine nuts*
Now you make it:
Meatballs:
- Preheat oven to 350
- Combine diced onion, jalapeno, cheese, spinach, breadcrumbs, egg, spices, and ground beef into a bowl and mix well, honestly using your hands is the easiest tool for this
- Line a baking tray with foil (plz do not forget this step) and if you have the option, set a wire baking rack in the tray and spray with cooking spray to prevent the meatballs from sticking*
- Form mixture into about 1-1 ½ in diameter balls and line in baking tray, cook for 20 min
Zoodles:
- If you are serving immediately, flash cook them in a skillet on the stove with a little olive oil and spices to heat through, but remove in just a few minutes before they become soggy
- If meal prepping- I put the zoodles raw directly into the tupperware, reheating later removes the step of heating them now
Pesto:
- In a food processor, add in 1 tbsp of olive oil and 1 C basil and combine first
- Add in second tbsp of oil and 1 C of spinach and combine, before then adding the remaining spinach and final tbsp of oil (this helps for them to combine easier and not get clogged up)
- Combine remaining ingredients in mixture, adding more pepper to taste, and adding more olive oil as needed to create a thinner texture
Toss zoodles in pesto and serve with meatballs, topped with cheese!
*I did not have pine nuts left so I didn’t add them this time, as I prefer it with them, but if you don’t have any you will be fine without!
*I like having a baking rack to have the meatballs up off the foil to help cook evenly with heat underneath but it also allows for any fat on them to drain off and stay separate from the meatballs as it cools
Obviously, use either of these recipes together or by separate with different meals!
Enjoy!
Mar 2, 2020 | Dishes, Meal Prep
Truth be told, I despised enchilada night as a child. After many years of avoiding the dish, my mom made salsa verde enchiladas and I was immediately obsessed! And thus, my homemade salsa verde chicken enchilada casserole was born, and we can’t get enough of it!
I think my childhood enchilada trauma was caused by the jar of the red pre-made sauce. It gives me chills to think about. Now imagine a fresh zesty sauce full of lime juice, cilantro, hearty salsa, sour cream, and fresh queso. Suddenly, enchiladas are sounding pretty dang good.
Since I am anything but a pro, my enchilada rolling skills are poor at best. I use white corn tortillas, but they kept breaking every time I tried to roll them. Solution? Layer it up like a lasagna. I figure we’re just going to scoop out a portion and devour it anyway, so I’m ok to skip the aesthetic of a perfectly rolled enchilada.
This salsa verde chicken enchilada casserole recipe is easily one of my favorite meals to prep up for the week and take to work. I can easily find all my ingredients at Aldi and I am a big fan of how quick and easy this recipe is. For other quick and easy healthy meal prep, check out my Italian veggie stew or chicken tortilla soup.
Salsa Verde Chicken Enchilada Casserole
Fresh, easy, and delicious salsa verde chicken enchiladas are bursting with flavor and take less than an hour to make
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken enchiladas, enchilada casserole, enchiladas, meal prep, salsa verde chicken enchiladas
Servings: 6 people
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 lb chicken breast cut into strips or cubes
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp black pepper
- pinch salt
- 1 lime- juice
- 1/2 c minced onion
- 10 oz can of tomatoes and chilies Rotel or something similar
- 16 oz salsa verde
- 1 c shredded Colby jack or Mexican blend cheese
- 1/2 c sour cream
- 1/2 c queso fresco block
- 1/4 c fresh minced cilantro
- 8-12 6" corn tortillas
Season the chicken breast with salt and pepper, cumin, and paprika. Add to a large skillet or medium heat with olive oil, lime juice, minced garlic, and chopped onion. Once the chicken has cooked halfway and is ready to be flipped for the first time, add an undrained can of tomatoes and chilies
Once the chicken is fully cooked and the tomatoes and onions are cooked down, turn the heat to low and remove the chicken, moving it to a large bowl. Shred the chicken with two forks
Preheat the oven to 400
In the skillet with the tomatoes and onions, stir in the jar of salsa verde, chopped cilantro, sour cream, queso fresco, and half of the Colby jack. Stir until everything is melted and well combined
In a 9×9 baking dish, scoop out enough sauce to just cover the bottom of the dish. Make your first layer of tortillas, covering the dish evenly
Add the chicken back into your sauce on the stove and mix well. Add a layer of enchilada filling on top of the tortillas, and sprinkle with extra cheese if desired. Repeat the layering of tortillas, filling, and cheese until the filling is gone- there should be enough to make 3 layers of filling
On top of the last layer of chicken filling, add one last layer of tortillas and cover with cheese. Bake for 20 minutes
Once removed from the oven, top the enchiladas with fresh cilantro. Serve with avocado, sour cream, salsa, or topping of choice
Enjoy!
