Ingredients:
2 regular zucchini or 4 small, washed with the tops cut off
1/2 c pine nuts
2 T olive oil
1/2 c fresh cranberries
Sea Salt, to taste
Directions:
Using a food processor or vegetable slicer, make zucchini strands.
In a large skillet, lightly toast pine nuts. (Continually stir. They will burn easily.)
Remove pine nuts from skillet. Add 2 T olive oil and heat. Then add zucchini.
Sautee for 5 minutes on medium high heat. Add pine nuts and cranberries.
Sautee for 5-10 minutes, until cranberries slightly pop open and zucchini is soft.
Serve warm as a side dish or main dish.
This is a great side dish and is easy and quick to fix. Great with grilled chicken or fish.
Ingredients:
2 zucchini squash
2 yellow squash
1 medium to large vidalia onion
salt and pepper
2 T butter (I use Earth Balance)
juice from 1/2 lemon
Directions:
Slice squash lengthwise and then slice across into chunks. Slice onion into quarters and then peel layers apart.
Melt butter in a skillet on medium heat. Add onions and cook 2 minutes. Add squash and cook until desired doneness. Season with salt and pepper and squeeze lemon juice on top of vegetables. Stir and serve.
*Click here for Grilled Fish recipe.
Ingredients:
2/3 cups almond meal or flour
1/2 cup quinoa flakes (cereal flakes, not whole quinoa)
1/2 cup sorghum flour
1/4 cup tapioca starch
2 teaspoons baking powder
3/4 teaspoon xanthan gum
3/4 teaspoon sea salt
1/2 teaspoon ground ginger (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1/4 cup coconut oil
2 organic free-range eggs, beaten or 1/3 c water with 2 T Ground Chia Seeds, mixed
1 tablespoon bourbon vanilla extract
1 packed cup shredded zucchini
Directions:
In a large mixing bowl, whisk together the almond meal, quinoa flakes, sorghum flour, tapioca starch, baking powder, xanthan gum, sea salt, ginger, cinnamon and nutmeg.
Add in the maple syrup, oil, beaten eggs or chia seed mixture, and bourbon vanilla extract. Beat the batter until it is smooth and slightly sticky.
Add in the shredded zucchini and stir by hand to combine.
Spoon the muffin batter into 11-12 muffin cups lined with muffin papers.
Bake in the center of a preheated oven for about 25 minutes, until the tops are golden and firm to the touch. A wooden pick inserted into the center should emerge clean.
Cool the muffin pan on a wire rack for five minutes. Gently ease the muffins out of the pan to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy).
Adjusted original recipe from Gluten Free Goddess.
Optional Icing Recipe from a friend:
14 ounces canned coconut milk
1 cup palm sugar (I use either Big Tree Farms or Madhava)
1/4 cup pure maple syrup
2 tablespoons coconut oil
1/4 teaspoon vanilla extract
Small pinch of sea salt
In a small heavy bottomed saucepan over medium heat, whisk together the coconut milk, palm sugar, and maple syrup. Bring to a boil and then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes and then remove from heat.
Whisk in the coconut oil, vanilla, and sea salt.
Allow the Caramel Sauce to cool for 20 minutes. A thin film will naturally form over the top of the sauce; this is perfectly normal. Simply give the sauce a good whisk before pouring it into a glass airtight container (I use a canning jar). The sauce will continue to thicken (although not much) while it cools.
Store in the refrigerator. Can be served warm or cold. Use within 5-7 days.
Megan’s Recipe Notes:
This caramel sauce is just that – a sauce. It is fairly runny and won’t get really thick like a dairy-filled caramel will. I’ve tried simmering it for longer periods of time (40 minutes) just to test it. It does get slightly thicker, but I actually prefer the ease of a 15 minute simmer time. If you would like to simmer it longer for a thicker consistency, I suggest reducing the amount of palm sugar used to 3/4 cup.
I highly, highly recommend using palm sugar in this recipe. Palm sugar has a wonderful caramel-like flavor, so it really adds to the richness of the sauce. I tried making this recipe once using sucant and didn’t care for it. Trust me, use palm sugar!
When you first bring the coconut milk, palm sugar and maple syrup to a boil, don’t leave it unattended on the stove. It can (and will) boil over if you aren’t careful. Keep an eye on it.
Cupcake Ingredients:
3 eggs
1 1/3 cups sugar or 1 c sugar + 1/2 T Stevia + 1/3 c yogurt
1/2 c canola oil
1/2 c orange juice
1 t almond extract
2 1/2 cups all purpose flour
2 t ground cinnamon
2 t baking powder
1 t baking soda
1 t salt
1/2 t ground cloves
1 1/2 cups shredded zucchini
Caramel Frosting:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 t vanilla extract
1 1/2 - 2 cups confectioners sugar
Directions:
In a large bowl, beat the eggs, sugar, oil, juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups 2/3 full.
Bake at 350 degrees F for 20-25 minutes. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes. Makes 2 dozen.
Nutrition facts: 1 cupcake = 244 calories, 9 g fat (3g saturated fat), 1 g fiber, 2 g protein,
39 g carbohydrate
I have used this recipe for years. Got it from the Taste of Home magazines I used to get. It is the best one I have ever found. Of course I can't eat them now, so I will try to make a healthier version without sugar or gluten, but the rest of the family loves them!
