Instant Golden Milk (Turmeric Tea)

Ingredients:

For Dry Mix:

1/2 C Organic Ground Turmeric 

1/4 C Organic Ground Cinnamon

2 t Organic Ground Black Pepper

1 1/2 T Organic Ground Ginger

For Golden Milk:

1 C Warmed Milk

1/2 t Honey or Maple Syrup, optional 

1/2 t Coconut Oil, optional (must add if using non-fat milk)

Directions:

In a medium-size jar, stir together dry ingredients. Store in a cool, dark place. 

When ready for golden milk, add 1 t dry mix to 1 C warmed milk. Stir in sweetener and coconut oil, if desired. 

* Adapted from https://wellnessmama.com/223/turmeric-tea-recipe/

Gluten-Free Double Chocolate Zucchini Bread (or Muffins)

Ingredients:

1 1/2 C Shredded Zucchini
1 C Pamela's Gluten-Free Bread Mix (or other GF Flour Blend)
1/2 C Cocoa Powder
1 t Baking Soda
1/4 t Baking Powder
1/4 t Salt
1/2 t Cinnamon
1/4 C Light Flavored Olive Oil
1/4 C Applesauce
1/2 C Turbinado Sugar (or Pure Cane Sugar)
1/4 C Brown Sugar
2 Eggs
1 t Vanilla Extract
1/2 C Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Grease a standard loaf pan or muffin pan.

Squeeze excess moisture out of zucchini.

In a large bowl, mix oil, applesauce, sugars and vanilla.

Stir in eggs and zucchini.

In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and cinnamon.

Add dry ingredients to wet ingredients and stir until just combined.

Fold in chocolate chips.

Pour batter into prepared pan.

Bake 45-50 minutes for loaf or 15-20 minutes for muffins.

Remove from oven and cool in pan for 10 minutes before removing to cool completely on cooling rack.

Yield: 1 Loaf or 12 Muffins

Note: Hot chocolate mix can be used instead of cocoa powder. Use 1/2 C hot chocolate mix but reduce sugar by half.

* Adapted from http://www.gracefullittlehoneybee.com/double-chocolate-zucchini-bread/

Crustless Zucchini Pie

Ingredients:

10 oz Shredded Zucchini, liquid squeezed out
1/2 C Shallots, chopped
1/4 C Fresh Chives, chopped
3/4 C Shredded Cheddar, divided
1/2 C Whole Wheat Flour
1 t Baking Powder
2/3 C Milk
1 t Olive Oil
2 Large Eggs, beaten
1/2 t Kosher Salt
Black pepper, to taste
3/4 C Diced Smoked Ham, optional

Directions:

Preheat oven to 400 degrees.

Grease a pie dish or 8x8-inch casserole dish.

In a large bowl, combine zucchini, shallots, chives, and 1/2 C of shredded cheese.

In a separate bowl, whisk together flour and baking powder. Stir in milk, oil, eggs, salt and pepper.

Pour flour mixture into zucchini mixture and stir until just combined. Fold in ham dices, if using.

Pour into prepared baking dish.

Top with remaining shredded cheese.

Bake 30-35 minutes or until tester in center comes out clean.

Remove from oven and let stand 5 minutes before serving.

Yield: 6 Servings

* Adapted from http://www.skinnytaste.com/crust-less-summer-zucchini-pie/

Grain Free Zucchini Bread

Ingredients:

1 C Almond Flour
1/2 C Coconut Flour
1/2 t Salt
2 t Baking Soda
1/2 t Xanthan Gum
1/2 t Baking Powder
1 1/2 t Ground Cinnamon
5 Eggs
1/2 C Melted Coconut Oil
1/4 C Applesauce
3/4 Turbinado Sugar (or Pure Cane Sugar)
1 1/2 t Vanilla Extract
1 C Shredded Zucchini
1/2 C Raisins or Chopped Nuts, optional

Directions:

Grease a standard-size loaf pan.

Preheat oven to 325 degrees.

In a medium bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder and cinnamon.

In a large bowl, mix together eggs, oil, applesauce, sugar and vanilla extract.

Stir in flour mixture until combined.

Mix in zucchini and raisins or nuts, if using.

Pour into prepared pan and bake for 50-60 minutes.

Remove from oven and allow to cool for 15 minutes in pan before removing to wire cooling rack.

Cool completely before slicing.

Yield: 1 Loaf

* Adapted from https://lowcarbyum.com/zucchini-bread/

Whole Wheat Zucchini Applesauce Cinnamon Bread

Ingredients:

2 C Whole Wheat Flour
1 1/2 t Baking Soda
3/4 t Baking Powder
1 t Kosher Salt
3 t Ground Cinnamon
3 Large Eggs
1/2 C Light Tasting Olive Oil
1/2 C Applesauce
3/4 C Turbinado Sugar (or Pure Cane Sugar)
2 C Grated Zucchini
2 t Vanilla Extract
1/2 C Raisins, optional

Directions:

Preheat oven to 350 degrees.

Grease a standard size loaf pan.

In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.

In a separate bowl, stir together eggs, oil, applesauce, sugar, zucchini and vanilla.

Pour wet ingredients into dry and mix until just combined. Fold in raisins, if using.

Pour into loaf pan and bake for about 60 minutes or until tester inserted in center comes out clean.

Remove from oven and allow to cool 10 minutes in pan before removing to wire cooling rack.

Cool completely before slicing and serving.

Yield: 1 Loaf

* Adapted from https://www.babble.com/best-recipes/whole-wheat-zucchini-applesauce-bread/

Slow Cooked Apricot Pork Chops

Ingredients:

4-6 Pork Chops (Bone-In or Boneless)
1/2 C Butter
3/4 C Apricot Preserves
1/2 t Dried Thyme (or 1 t fresh Thyme)
1/2 t Sea Salt or Kosher Salt
1 C Dried Apricots

Directions:

Melt butter. Stir in apricot preserves, thyme and salt.

Spoon a small amount of apricot mixture into bottom of slow-cooker and spread around evenly.

Place pork chops in slow-cooker. Pour remaining apricot mixture on top of pork chops. Spread dried apricots over pork chops.

Cook for 6-7 hours on low or 3-4 hours on high.

Serve over rice and enjoy!

* Adapted from http://slowcookergourmet.net/slow-cooker-peach-glazed-pork-chops/

Quinoa Flake (or Oatmeal) Pancakes

Ingredients:

1 1/2-1 3/4 C Plain Milk Kefir (or Buttermilk)

1/4 C Light Tasting Olive Oil

2 Eggs

1 C Quinoa Flakes (or Oats)

1 C Gluten-Free Flour Blend (or regular flour)

2 T Sugar

2 t Baking Powder

1 t Baking Soda

1 t Sea Salt

1/2-3/4 t Ground Cinnamon

Directions:

Preheat a non-stick skillet on medium-low. 

In a medium bowl, whisk together Kefir (or buttermilk), Oil and eggs. 

In a large bowl, whisk together quinoa flakes (or oats), flour blend, sugar, Baking Powder, Baking Soda, salt and cinnamon. 

Whisk wet ingredients into dry until just combined. 

Cook 1/3 cup of batter at a time in preheated skillet, turning when golden brown. Keep pancakes warm in a 200 degree (F) oven until ready to serve. 

Serve with butter and maple syrup. Great with sliced strawberries!

*Adapted from http://www.deliciousasitlooks.com/2013/06/quinoa-flake-or-oatmeal-pancakes.html