Weight Loss

4
Oct

Nutty Zucchini Muffins – Phase 1

Personal Chef Linda Crawford demonstrated how to cook these
delicious muffins during our November 2nd workshop for Phase 1 recipes.

 

These muffins are dense and nutty flavored, reminiscent of a bran muffin.
They are great with a cup of tea from breakfast or snack on the go.

 

Ingredients: 

2 cups almond flour
1/2 tsp sea salt
½ tsp baking soda
2 tsp cinnamon (omit phase 1)
2 large eggs
¼ cup coconut oil
1 cup grated zucchini
½ cup chopped pecans (or walnuts)
2/3 cup nut milk (or water) w/24 drops stevia

 

Directions:

Preheat oven to 350 degrees

Mix all ingredients in a bowl. Stir well because the almond flour soaks up liquid fast.

Spray a small muffin tin with coconut or walnut spray or use small muffin cups.

Pour batter into the muffin tins.

Bake 20 minutes.

 

Option: To create Zucchini bread, pour mix into (2) baking loaf tin pans. Bake for 25-30 minutes.

 

Please send us your favorite recipes – Info@NaturalHealingCenter.US

1
Sep

‘ZOODLES’ by Chef Linda Crawford of Pleasin’ The Palate

Transform zucchini into gluten-free “zoodles” and combine them with this allergy-friendly pesto.

It’s packed with nutrient-dense ingredients and turns this dish into a delicious, creamy entrée.

 

  • 4 medium zucchini
  • ½ cup raw unsalted shelled seeds, pumpkin or sunflower
  • ¼ cup freshly squeezed lemon juice
  • 2 cups chopped raw spinach
  • ½ cup fresh parsley, packed
  • 1 ripe avocado, peeled, pit removed
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  •  ¼ cup walnuts, chopped for garnish

 

 

Spiralize zucchini (use blade C) to transform it into thin strands of zoodles.

Cut zoodles into shorter lengths with clean scissors or a knife. Use zoodles raw or gently cook them by sautéing.

To sauté, place zoodles and 1 teaspoon olive oil in a large skillet over medium-high heat and sauté 2 minutes.

Remove from skillet and drain (or you can eat it raw).

In a food processor combine seeds and lemon juice and blend until seeds are pureed.

Add spinach, parsley, and basil. Pulse until chopped and incorporated.

Add avocado and ¼ cup extra virgin olive oil and puree until smooth

Season to taste with salt.

Toss zoodles with pesto.

Sprinkle with nuts and serve.