gluten free zucchini bread

#nesting

ingredients

1 1/2 cups gluten free flour ( i use bobs red mill )

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 cup organic coconut sugar

2 1/8 cups (215 g) grated zucchini

2 pastured organic eggs at room temperature

1/4 cup softened organic unsalted butter

1 teaspoon pure vanilla extract

directions

  • Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

  • In a large bowl, place flour, sugar, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk to combine well. Set aside the dry ingredients.

  • Place the grated zucchini, the eggs, butter and vanilla in a bowl and mix until well-blended. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula.

  • Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

greek meatballs and spaghetti squash

#musclefood

greek meatball ingredients

  • 1 lb organic ground beef (or any ground meat you like but i think this flavor is best)
  • 1/2 a small onion, minced
  • 1/2 cup crumbled feta cheese
  • 2 teaspoons crushed garlic or 2 garlic cloves, minced
  • 1 large egg
  • 1 Tbsp EVOO (plus some for the baking dish)
  • 1 Tbsp dried oregano
  • 2 Tbsp red wine vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

directions

  1. heat oven to 400 degrees
  2. combine all ingredients in a large mixing bowl
  3. lightly oil a cookie sheet or pyrex dish at least 9x13
  4. shape mixture into 1 inch meatballs
  5. bake 15-20 minutes

Saghetti Squash ingredients

  • 1 medium spaghetti squash
  • 1/2 cup chopped kalamata olives
  • 2 Tbsp capers
  • 1/4 cup mined parsley
  • 1/2 cup roughly chopped spinach
  • 1 small red bell pepper (or any color you like)
  • salt, pepper and evoo to taste

directions

  1. heat oven to 400 degrees
  2. quarter the spaghetti squash and remove seeds
  3. grease a cookie sheet ( i use coconut oil spray)
  4. spray the inside of the squash with your preferred oil and season with salt and pepper
  5. place squash pieces face down on the cookie sheet
  6. cut the red bell pepper in halt and remove seeds
  7. spray with oil, season, and place face down on the cookie sheet
  8. bake for 30 minutes then remove pepper (until it is mushy)
  9. continue baking squash for another 15 minutes (45 altogether) test with a fork and make sure it is easily pierced through
  10. chop the pepper and combine with the other ingredients in a mixing bowl
  11. remove spaghetti squash from the shell and place in the mixing bowl
  12. toss with a fork and shred the squash until it has a spaghetti like texture

Cauliflower Rice

Game Changer

Above: Monday's dinner: Bed of cucumber & chopped cilantro. Roasted cauliflower rice. Carne asada & onions.

I either cook my cauliflower rice in a skillet or in the oven. Preparation and seasoning remain the same regardless of the cooking method. 

you need

  • 1 medium to large head of cauliflower
  • Salt & Pepper
  • Olive oil (coconut oil & butter would work also
  • crushed garlic or powdered garlic
  • A cheese grater, mandolin or food processor

directions

  1. Grate cauliflower using a cheese grater or mandolin. use a setting you would use to grate cheddar cheese for a burrito (mmm burrito)
  2. Season with salt, pepper and garlic
  3. Add olive oil. I use 1/8c for a medium head of cauliflower.
  4. If you are roasting, preheat the oven to 375. Spread your cauliflower onto a cookie sheet and roast until golden brown (approx 20 min). Stir a couple of times during the cooking process and fluff your rice up!
  5. For skillet cooking, add the olive oil to a large skillet and pour in the cauliflower, add the seasoning mentioned above. Stir/fluff the cauli rice until golden brown.