Easy Zucchini Au Gratin by Louise

 

Ingredients

• 3-4 whole fresh zucchini Sliced 1/4-1/2 inch thick into slices. Unsliced, mine weighed 3 pounds.
• 1 tablespoon butter
• 2 garlic cloves minced
• 1/4 cup half & half
• 4 oz cream cheese
• 1 cup shredded cheddar cheese Divided into 2 portions.
• 1/4 cup shredded parmesan cheese
• 1 teaspoon onion powder
• salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Instructions

• Preheat oven to 400 degrees.
• Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.
• Allow the zucchini to sit for 30 minutes. This will sweat out the excess moisture of the zucchini. Skipping this step will result in a watery dish. After the 30 minutes. Blot and wring out any excess moisture.
• While the zucchini rests, prepare the filling for the dish. 
• Melt butter in a microwave-safe bowl, add the garlic, the cream cheese, half & half, Parmesan, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly, heat, and adjust the flavor to taste as needed.
• Stir periodically until the cheese has melted.
• Remove from the heat and set aside.
• Arrange the zucchini in rows throughout a 9×13 baking dish. Drizzle the cheese sauce throughout.
• Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella on top.
• Bake (uncovered) for 30-35 minutes until golden brown. 
• Cool before serving.

Chocolate Zucchini Muffins, by Louise

Ingredients

• 1 cup buckwheat flour
• 1 1/2 cups oatmeal flour (okay to grind regular oatmeal in a food processor)
• 2/3 cup cocoa powder
• 2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp olive or avocado oil
• 2/3 cup no sugar maple syrup
• 1 cup unsweetened applesauce
• 2 large eggs
• 1 1/2 cups almond milk (or any milk)
• 2 tsp vanilla extract
• 2 cup shredded zucchini, squeezed of all liquid*
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees F.
2. In a large bowl combine oat flour, buckwheat flour, cocoa powder, baking soda, and salt.
3. In a separate bowl whisk together butter, maple syrup, applesauce, egg, milk, and vanilla.
4. Slowly incorporate the dry mix into the wet. Stir in shredded zucchini and chocolate chips.
5. Divide batter evenly into 24 small muffin cups, 12 large, or 2 greased loaf pans.
6. Bake for 22-25 minutes or until tops spring back and no wet batter remains when picked with a toothpick.
7. Allow to cool for 20 minutes before removing to cool completely on a wire rack.
8. Will keep up to 3-4 days in an airtight container or freeze individually for up to 3 months.

*Roughly one medium-large zucchini. Place in paper towel or a dish towel and squeeze to remove all liquid. Do not skip this step!

BEST Chocolate Zucchini Bread (Gluten-Free, Sugar-Free, Paleo)

Ingredients
1 1/2 cups blanched almond flour
1 1/2 teaspoons baking soda
1/4 cup raw cacao powder
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 cup zucchini, finely grated
1 large egg , room temperature
1/4 cup Greek plain yogurt, or dairy-free yogurt
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3 tablespoon raw honey
1 teaspoon apple cider vinegar
1/2 cup pecans, chopped
1/2 cup semisweet mini chocolate chips, dairy/soy-free brand

Instructions

• Preheat the oven to 350°F and spray an  8½ x 4½-inch medium loaf pan with non-stick spray.
• In a bowl, mix the almond flour, baking soda, cacao powder, ground cinnamon and salt.
• In a separate bowl, whisk the egg then mix in yogurt, coconut oil, vanilla, honey and apple cider vinegar. Make sure all is well combined.
• Using a rubber spatula, gently mix in the grated zucchini, chopped pecans and chocolate chips. 
• Mix the wet and dry ingredients together. Do not over mix batter. 
• Spoon the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 35 minutes.
• Cool completely on a wire rack. Store in an airtight container in the refrigerator.

Gluten-free, Sugar-free vanilla cookies

Ingredients

1 Cups Gluten free all purpose flour
1/4 tsp Salt
1 tsp Cornstarch
1 tsp Baking powder
1/2 Cup Granulated monkfruit or Splenda
1/2 Cup butter, softened to room temperature
1 Egg, at room temperature
1 tsp Vanilla extract

• Pre-heat your oven to 350 degrees and line cookie sheets with parchment paper.
• in a medium bowl, mix together the flour, salt, cornstarch and baking powder. Set aside.
• In a large mixing bowl, beat the monkfruit and butter with an electric hand mixer until it is light and fluffy and pale in color.
• Add in the egg and vanilla and beat until well combined.
• Gradually stir in the flour mixture into the butter mixture, stirring just until combined, and the dough forms a ball.  
• Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2 inch thick.
• Bake until the edges JUST begin to turn golden brown, about 13-14 minutes. They will still feel very soft and unbaked, that is good.
• Let them cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling.

Sugar-free, Gluten-free No-bake Berry Icebox Cake

Ingredients

• 3 cups HeavyWhipping Cream

• 1-1/2 teaspoons Vanilla Extract

• 1 teaspoons Liquid Splenda

• 1 batch of  Gluten-free, Sugar-free vanilla cookies (included on this blog)
• 1-1/2 lbs berries trimmed and sliced

Instructions

1. Place the bowl of an electric mixer, or a large glass bowl if using a hand mixer, in the freezer to chill for at least 10 minutes. Fit electric mixer with the whipping attachment then add heavy whipping cream and vanilla to the chilled bowl. Whip on low speed while gradually adding Splenda then gradually increase speed as whipped cream thickens. Whip until cream can hold it’s shape but is not lumpy.
2. Spread a thin layer of whipped cream into the bottom of an 8x8” baking dish. Layer in 9 of the cookies, spread on another layer of whipped cream, and then top with 1/3 of the strawberries. Repeat layers - cookies, whipped cream, and berries - two more times to create three layers total (you might have a little extra whipped cream at the end.) Cover dish with saran wrap then refrigerate overnight. When ready to serve, slice then serve immediately.

Lazy Daisy Lasagna

Ingredients:

1 bag (25 oz.) frozen ravioli (cheese, meat, or cheese & spinach)
1 lb. ground beef
3 cans (15 oz.) of diced or crushed tomatoes 
Fresh or dried basil
1 Tablespoon of Italian Seasoning
2 cloves garlic
1 teaspoon of onion powder
4 cups grated cheese (mozzarella, or a mixture of your favorite cheeses)

Directions:

1. In a Dutch oven or large sauce pot, brown ground beef -- drain fat.
2. Add tomatoes and spices (except for basil).
3. Using a 6-quart slow cooker -- cover the bottom with your tomato/beef mixture.
4. Place a layer of ravioli over sauce. Sprinkle in basil.
5. Then add a layer of cheese.
6. Continue to layer in this fashion until ravioli is used up (usually 3 layers).
7. End with a layer of sauce and a sprinkling of cheese.
8. Cover and cook on low for 4-5 hours.
9. Turn off crock pot and allow your lasagna to rest for 15-45 minutes.
10. Delicious served with crusty bread and tossed salad for a quick & easy meal that looks like you spent hours on it! 

Mindy"s Almond Joy Pancakes

1 C Oatmeal
.5 C Coconut Flour
.5 C Almond Flour
.33 C Vanilla Whey Powder
1 t. Baking Powder
3 T Splenda or any sweetner
5 Eggs
1.5 C Milk
.5 C Chocolate chips

1. Mix all ingredients except for .5 C milk.
2. Let set in fridge for 30 mins.  Mixture will thicken.
3. Thin mixture with remaining .5 C milk.
4. Drop .33 (1/3)C batter onto griddle sprinkle with chocolate chips and cook on medium heat until bubbles toward the center begin to burst.  Flip and cook other side.  
5. Serve with Sugar-free syrup or Jam.
6. Very Healthy!

Louise's Healthy Power Bars

Instead of spending $$$ on expensive granola and/or power bars in the questionable section of your local supermarket . . . Try making these yourself.  Change up ingredients (like different kinds of fruit, nuts, flavored whey powders, add coconut, etc.).  The following is my favorite recipe:

Ingredients:

1/3 C unsweetened applesauce
1/4 C almond butter
2 T peanut oil
10 packets of splenda (or 3 T sugar or other sweetener)
1/4 C agave nectar
3 large eggs
1/2 t vanilla
3/4 C whole wheat flour (feel free to experiment with some of the newer flours on the market, like almond, coconut, or soy)
1/2 t baking soda
1 t nutmeg
1/2 t salt
1/4 t ginger
1/2 C vanilla whey powder
2 C oats
1 C dried apricots (snipped into quarters with kitchen shears)
1/2 C sliced almonds (or similar nuts)
Nonstick cooking spray

Directions:

1. Heat oven to 350 degrees.
2. Beat together first seven ingredients.
3. Add dry ingredients and mix well.
4. Fold in dry fruit and nuts.
5. Thoroughly spray a 9 X 13 glass baking dish with nonstick spray.
6. Spread batter evenly in sprayed pan.
7. Bake 30 minutes or until toothpick comes out clean.
8. Cut into 24 bars.
9. Store in a covered container or glass cookie jar. 

Note: each cookie contains approximately 128 calories and packs a powerful protein punch!

Louise's Stuffed Shrooms

2 Lg portabella mushrooms
4 oz. low fat cream cheese
2 tablespoons grated parmesan cheese
1 teaspoon garlic salt
1/4 C Shredded Mozzerella

Directions:

1. Cut stems out of washed mushrooms.
2. Mix softened cream cheese with parmesan cheese and garlic salt.
3. Fill mushroom caps with mixture.  Top with Mozzerella Cheese.
4. Bake at 350 degrees F for 30 minutes, or until the mushrooms are tender.

SO yummy and good for you too!

Roasted Cabbage Steaks

Ingredients:

1 (approx 2 lb) head of green cabbage, cut into 1" thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
Louise's Rub
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400 F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of of my special rub or use sea salt and cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Serve hot and Enjoy!

Sauteed Kale with Bacon and Balsamic

Serves 2
Can be prepared in 45 minutes or less.

1 large bunch of kale (about 3/4 pound)
2 bacon slices, chopped
2 teaspoons Balsamic vinegar, or to taste

1. Cut stems and center ribs away from kale leaves and coarsely tear leaves. 
2. In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in colander. 
3. In pan cook bacon over moderate heat, stirring, until crisp. Pour off all but about 1 tablespoon fat from pan. Add kale to bacon and sauté over moderately high heat, stirring, until heated through.
4. Toss kale with vinegar and season with salt and pepper.

Mindy's Oatmeal-Coconut Pancakes

1.5 C Oatmeal
.5 C Coconut Flour
.33 C Vanilla Whey Powder
1 t. Baking Powder
3 T Splenda or any sweetner
5 Eggs
1.5 C Milk

1. Mix all ingredients except for .5 C milk.
2. Let set in fridge for 30 mins.  Mixture will thicken.
3. Thin mixture with remaining .5 C milk.
4. Drop .33 (1/3)C batter onto griddle and cook on medium heat until bubbles toward the center begin to burst.  Flip and cook other side.  
5. Serve with syrup or Sugar-free Jam.
6. Very Healthy!

Crunchy Pumpkin Seeds

Don't throw out those slimy pumpkin seeds when you carve this year's jack 'O lanterns.   Pumpkin seeds are a rich source of protein, dietary fiber, iron, potassium, and other nutrients. A one-ounce serving of pumpkin seeds contains nearly 20% of the Daily Value (DV) for magnesium and zinc, and 10% DV for copper. Magnesium supports cardiovascular health and the formation of strong bones, while zinc plays an important role in supporting the immune system. Copper helps control inflammation and supports the production of oxygen-rich blood cells.

Ingredients: 

• Seeds from any size pumpkin (rinsed)
• 2 Tablespoons Olive oil 
• Salt (to taste)
• 1 teaspoon Louise's Rub (Opt.)

Directions:

1. Spray a cookie sheet with non-stick spray.
2. Toss seeds with spices and spread on cookie sheet.
3. Roast in a 350°oven for 1.5 hours or until seeds are light brown and very crunchy.
4. Enjoy!

Chia Seed - Ten Benefits from this Power Food.

Do you want to increase your brain power and body strength with one of the most powerful foods imaginable?

Chia seeds impart power and energy to a well-balanced diet.

Ten benefits to adding chia seeds to your diet are:

1. Nutritious. Chia seeds provide calcium and protein to your tissues. The seeds are also rich in boron, which helps the body assimilate and use calcium. The nutrients also support proper brain functioning.

2. Water loving. The seeds can soak up ten times their weight in water.   Try this fun experiment. Put one tablespoon of chia seeds in a cup of water and stir. Wait a few hours and see what happens. When inside your body, the seeds help you stay hydrated longer, and retain electrolytes.

3. Easily digestible. The shells are easily broken down, even when swallowed whole. This is an improvement over flax seeds, which have to be ground to be digested properly.

4. Concentrated. If I could only take one cup of food for a few days, I'd choose chia seeds!

5. Mild tasting. Unlike some seeds, the flavor is very mild. The mild taste makes it easy to put in any recipe you want. They won't really change the taste, but will add to your nutrition!

6. Energy enhancing.

7. Versatile. The seeds can be used to replace less-healthy fat in just about any recipe. You can use them uncooked in salad dressings, spreads, fruit shakes, ice cream, and just about anything you want. You can also add them to cookies, cakes, muffins, and other baked goods.

8. Slimming and trimming. Yes, the seeds will help you lose weight, for two reasons. The first reason is that they are so filling that you will eat less of other foods. The second reason is that they actually bulk up and cleanse your intestines.

9. Endurance enhancing. Chia seeds are known as the "Indian Running Food".

10. Regenerating.  After eating, the nutrients travel to the cells very quickly due to the ease in digestion.

Healthy Eater's Individual Apple Raspberry Pie

"An Apple A Day Keeps The Doctor Away!"

Cliche I know but this recipe helps me get some very healthy fruit into my diet in a most pleasant way.

Needs: 

1. Microwave-safe Pyrex ramekin dish
2. Saucer
3. Measuring spoons
4. Paring knife
5. Microwave

Ingredients:

• 1 Apple
• 2 packets Splenda (or other sugar substitute)
• 1/2 teaspoon cornstarch (or tapioca)
• Sprinkles of nutmeg, cinnamon, & ginger (or whatever spices you prefer)
• a few drops of butter extract
• 1/8 cup of frozen (or fresh)raspberries

Prep:

1. Place dry ingredients into bottom of ramekin and mix with spoon.
2. Drizzle with butter extract and berries.
3. Core apple and slice into dish with remaining ingredients.
4. Cover with a saucer and microwave on "HIGH" for 2 minutes.
5. Stir and let set for a few minutes -- dig in.

NOTE: This tastes too good to be good for you!
Okay to substitute any kind of berries or fruits to add variety.

Crustless Zucchini Quiche

2 lg or 3 sm zucchini (grated or chopped)
1/4 cup dried chives
1 teaspoon onion powder
5 eggs
1/2 cup Parmesan cheese
1 teaspoon dried parsley flakes
1/2 cup grated feta cheese
1/2 cup grated cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
1 cup oat, ww, or brown rice flour (or a combination thereof)
paprika or Louise's Rub

1. beat eggs
2. add remaining ingredients (except for paprika)
3. pour mixture into a greased casserole dish 13"X9"
4. sprinkle with paprika or rub 
5. bake @ 350 degrees for about 30 minutes or until a knife tests clean.

NOTES: Okay to substitute broccoli or spinach for zucchini

Recipe Blog Re-Visited

I've been away for so long and so much has happened to me in the past year including retirement and new found weight loss.  At this time, myself and both of my children are working together to loose weight, eat healthier, exercise, and generally improve our quality of life.
With this in mind, I've decided to re-visit this blog and explore some of the newer recipes I've been working with.  
Please feel free to comment, experiment, and keep me posted on your healthy eating/weight loss progress.

Zucchini Bread

Zucchini Bread
Recipe By : Louise
Serving Size : 24
Categories : Quick Breads
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3 eggs
1 2/3 cups sugar
1 cup oil
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons cinnamon
3/4 cup nuts -- chopped
2 cups zucchini -- coarsely shredded
1 cup seedless raisins (OR -- choc. chips, dried cherries, dried pineapple, etc. -- be creative)
-----------------------
1. Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to egg-oil-sugar mixture and beat until smooth.
2. When well blended, stir in remaining ingredients. Place batter in two buttered loaf pans (8-1/2" x 4-1/4"). 3. Bake at 350 degrees for one hour.
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NOTE: Makes excellent muffins too!