With September almost over and everyone’s schedules in full swing, it can be difficult to find the time to eat healthy in between everyone’s activities. It is this time in particular where fast and easy food prepping can save you time and, more importantly, protect your family’s health! With that in mind, Annaliisa from Annaliisa’s Organic Kitchen came and spend a few hours with me in my kitchen sharing some of her amazingly delicious recipes and prepping tips!
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The prepping/cooking only took a couple of hours and by the time we were done, not only did my house smell absolutely delicious but, I had enough HEALTHY food prepped for dinners, lunches and snacks for the week ahead!
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Since I’m so excited to share some of Annaliisa’s amazing recipes with you, I’ve decided to do a “Recipe of the Month” blog segment at the beginning of each month! I hope you enjoy them as much as my ‘little bun in the oven’ and I do! So without further ado, here is the first recipe.
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Herbed Zucchini Breakfast Muffins
(Gluten and Sugar free).
Perfect high protein savory muffins for those busy mornings! You can make these ahead of time and even freeze them. When you’re ready to eat them, pop them in the oven for a few minutes.
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Wet:
3 eggs
1 cup zucchini (use yellow if you can find it) 1?4 cup coconut oil, melted
1/4 cup unsweetened applesauce
1 tsp lemon zest (about 1 small lemon)
1 Tbsp apple cider vinegar
1/2 cup filtered water
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Dry:
1/4 cup coconut flour
1 cup brown rice flour
1/4 cup tapioca flour (also called tapioca starch) 1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup fresh flat-leaf parsley
2 Tbsp green onion
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How to make:
Put eggs and roughly chopped zucchini into a blender and buzz for a minute. You can also whip the eggs with mixer and shred the zucchini. (Use yellow zucchini if you have fussy kids who may have a problem with the greenness of the zucchini). Add in melted coconut oil and applesauce and blend.
In a large bowl mix together all dry ingredients.
Chop parsley and chives finely and zest lemon.
Combine all ingredients and mix well.
Pour batter into muffin trays lined with unbleached baking cups. Bake at 350F for 25-30 minutes.
Makes 10 muffins
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ENJOY! This is definitely a recipe that I will be making time and time again! It was an instant hit in my house.
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