Tuesday, September 25, 2012

Zucchini Brownies

I got the recipe for these brownies from Baltic Maid. I have changed it ever so slightly.

These brownies have quickly become one of my favorite recipes, especially since we have more zucchini than we know what to do with and this recipe is a delicious way to use at least a little bit of it. One of my other favorite things about this recipe is that it contains no oil. Not that I am against oil but somehow it makes me feel a little better calorie wise.

Zucchini Brownies

Cream together:
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 cup coconut sugar
  • 1/4 cup unsweetened applesauce
 In another bowl, sift together:
  • 1 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground cardamom
Add the dry ingredients to the cream mixture. Blend well and then mix in:
  • 2 cups grated zucchini
  • 1 - 1 1/2 cups dark chocolate chips
Place in a lightly greased 8 x 8 pan. A 9 x13 works too- the brownies will just be thinner (which is what I do so they go farther to feed this crowd). Cook at 350 for about 25- 30 minutes. The brownies are done when a toothpick comes out mostly clean. Let the brownies cool completely in the pan.

Saturday, September 22, 2012


The steer is in the freezer and fall is upon us. That means it is time to turn back to our carnivorous ways- well, really our omnivore ways. One of my favorite ways to eat meat? Meatloaf!

I just have to retrain myself into thinking that the meatloaf is a side dish!

Yummy Meatloaf

Mix together:

2 pounds ground beef (preferably grass fed)

3/4 C rolled oats

1/4 C chopped onion

1 beaten egg

salt and pepper

In another bowl:

1/2 C ketchup (homemade or at least no High Fructose Corn Syrup)

1/2 C BBQ sauce (see above)

1/3 C coconut sugar

1/4 C lemon juice

1 tsp dijon mustard

Mix 1/3 of the sauce into the meat. Form meat into loaves however you desire. My favorite way to make this is to shape the meat into several smaller loaves and place into a 9 x 13 pan to cook. It cooks a lot faster! Drizzle remaining sauce on top of the loaves. Cook at 375 degrees for 30 minutes. Check the meat and cook until no longer pink.

Sunday, September 16, 2012

Zucchini Pizzas

This is one of the simplest and yummiest healthy recipes I have ever encountered. It is also a great way to use up those zucchini that may have gotten a little large before you picked them!

Here is what you do:

Wash zucchini

Cut into slices (remove any larger seeds if you prefer)

Place on a cookie sheet

Lightly brush with olive oil on both sides and a dash of sea salt

Cook in a 450 degree oven until lightly brown on bottom

Turn over zucchini

Top with your favorite red sauce*

Then sprinkle mozzarella cheese and Parmesan on top

Cook for a few minutes until the cheese begins to melt

Turn on the broiler and watch carefully cooking until the cheese just begins to bubble into golden, heavenly goodness.

Remove from oven and top with fresh basil to make your life complete.

I love this!

* My favorite red sauce that can't be beat for quick AND delicious? Crushed tomatoes with about a tablespoon of dried basil mixed in. It is ready to use!

Friday, September 14, 2012

Zucchini Oven Fries

This recipe is from my friend Eileen. I made these the other night because our garden is overflowing with zucchini. They were delicious! I highly recommend them. 

Zucchini Oven Fries

Cut 2 (12 oz) zucchini into 3 inch sticks.
Beat 2 egg whites in a bowl until frothy.

In a plastic bag, combine:
1/2 cup Panko or regular bread crumbs
1/4 cup grated Parmesan
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp ground cumin.
Add 2 tsp olive oil and mix until combined.

Toss zucchini sticks in the egg whites.  Working in batches, transfer sticks to the bread crumb mixture, press crumbs onto zucchini and place on a lightly greased baking sheet.  bake at 450° until golden and tender, 12-15 minutes.  Serve immediately.


Our vegetarian dinner: Corn on the cob from our neighbor's garden, zucchini fries and roasted broccoli from our garden, and homemade sweet potato fries (the sweet potatoes came from the store!)