Posts Tagged ‘zucchini’

Abundance of Zucchini?? Flourless Zucchini Brownies!!


Zucchini is in season and if you have a plant or two in your garden you probably have an abundance.  Here is a great recipe and something “different” to do with your green goodness!!!

What you will need:

  • 1 cup of almond butter.
  • 1 1/2 cup of grated or chopped zucchini. I used a shredder and then chopped it up into really small pieces.
  • 1/3 cup of raw honey
  • 1 egg
  • 1 tsp of vanilla
  • 1 tsp of baking soda
  • 1 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1 cup of dark chocolate chips. I used gluten free chocolate chips.

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients into a large bowl and mix everything together.
  3. Pour into a greased 9×9 baking pan.
  4. Bake for 35-45 minutes, or until a toothpick comes out clean.


Thanks to Delighted Mama for this great recipe!! 

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2 min Zucchini Noodles!!

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I have been looking for the perfect zucchini noodle maker and I FOUND IT! It was only $30 on Amazon and literally took me 3-4 minutes using 4 zucchini and yellow squashes. All you do is twist the vegetable into the spiral tool which only takes a few minutes. Here is a photo:

Once you get all your noodles into a strainer coat lightly with salt, use your fingers to toss the noodles & let sit for 20 minutes. This will help to soak the moisture out of the noodles. Then lightly rinse & dry with a paper towel. Your noodles are ready to use!!!

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Serves 2-3 people

Ingredients:
2 zucchini
2 yellow squash
Salt
5-7 chopped olives
1/4 cup chopped cilantro
5-6 chopped mint leaves
2 baked chicken breasts

Dressing:
1 garlic clove minced
Juice of 1/2 lemon
2 tbsp (or so) olive oil

Put your chicken breast in baking pan costed with salt, pepper & balsamic vinegar. Bake for 45 min at 400 deg. Make your noodles & put into colander. Sprinkle with salt & let sit for 20 min. Lightly rinse with water & damp with paper towel. Put noodles into bowl with chopped olives, cilantro & mint. In small bowl whisk minced garlic, lemon juice & olive oil. Pour onto noodles & toss to combine. Chop up your baked chicken breasts & top your noodles.

This is an AMAZING dinner!!!!

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Raw Barbeque Zucchini Chips

Raw, Vegan Barbeque Zucchini Chips (raw, vegan, gluten free)

Ingredients

  • 1 cup sundried tomatoes, soaked in warm water for an hour or so and drained of liquid
  • 2 pitted medjool dates
  • 1 tbsp blackstrap molasses (you can omit to make this recipe strictly raw)
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp nama shoyu, tamari or coconut aminos
  • 2 tsp chili powder
  • 1 small clove garlic
  • 1 tsp smoked paprika
  • 1 1/2 cup water
  • 1 large zucchini

Instructions

  1. Begin by blending everything except for the zucchini in a high speed blender till smooth. Add more water if the sauce is too thick!
  2. Slice zucchini into slices that are about 1/4 inches thick. Pour about a cup of the barbeque sauce over them, and make sure they’re well covered.
  3. Lay the zucchini chips onto a Teflex-lined (or parchment lined) dehydrator sheet. Dehydrate at 115 degrees for about 6 hours. Flip and dehydrate for another 2 hours. Enjoy.
  4. Recipe makes about 25 chips and 2 cups of sauce.

For now, the dehydrator instructions are all I have. I didn’t have time to test the recipe in the oven. I’m sure that a lower oven setting (say, 300) for 25-35 minutes would work well.  I’ll try to make an oven version before too long, and if any of you give the recipe a try and have good results, please let me know!


Thank You to Choosing Raw for this great recipe!!!

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Zucchini Fritters – in season & yum!

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Makes approximately 10 (3″) fritters
Cooking time: 20 minutes

Ingredients
2 cups shredded zucchini
3 eggs
1 Tbs coconut flour
1 tsp sea salt
1/4 tsp freshly ground black pepper
Coconut oil

Instructions
1. Shred zucchini & set aside.
2. In a large bowl, beat eggs together.
3. Sift coconut flour into eggs & beat together.
4. Mix shredded zucchini, salt & pepper together, and combine with egg mixture.
5. Meanwhile, set a large cast iron skillet over medium heat. When hot, add coconut oil to coat bottom of pan.
6. Spoon mixture into pan in desired sized fritters.
7. Flip once browned.
8. Put paper towel on plate & placed cooked fritters on.
9. Serve warm

We ate these with ground turkey cabbage rolls.  GREAT dinner!

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Amy Approved Zucchini Bread – Grain Free!!

Grain Free Zucchini Bread

Ingredients (makes 3 mini loaves)

3/4 cup almond flour
3/4 cup coconut flour (OR you can use 1.5 cups almond flour)
2 teaspoons cinnamon
1 teaspoon Bob’s Red Mill aluminum free baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini

Directions

Preheat oven to 350 degrees Farenheit.

Combine the dry ingredients in a small bowl.

Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.

Spoon the batter into 3 greased (w/ coconut oil) mini loaf pans. You can also use this batter to make muffins.

Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Enjoy!

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Amy’s Sweet & Sour Zucchini

If your garden is like mine you have more zucchini than you can use. Here is a great recipe that uses 4 of them!

4 small or 3 medium zucchini, thinly sliced
1/4 cup brown rice syrup
1/4 cup apple cider vinegar
2 tbsps walnut oil, olive oil or grapeseed oil
1/4 cup chopped onion
1/2 cup chopped sugar snap peas (or bell peppers)
Salt / Pepper to taste

Combine zucchini, brown rice syrup, acv, oil, snap peas, onion, salt & pepper in a lg. glass or ceramic bowl. Cover & refrigerate for a few hours or even overnight. Drain & serve chilled or at room temp.

Serves 4

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