Chocolate Chip Zucchini Cookies (paleo, gluten, grain, dairy free)

Amazingly delicious, soft and chewy chocolate chip cookies. The zucchini give these cookies a great moist texture and a bump in the nutritional content without affecting the flavor. These are still very chocolaty and you if grate and chop the zucchini very small no one will even know it is there. I was very impressed with the results and how the zucchini made these chocolate chip cookies very unique and delicious. If you are like me you will find that only 3 tablespoons of raw coconut palm sugar is enough to sweeten 17 cookies, but some of you might like it sweeter, so taste the batter first and then adjust the amount added.

Ingredients:

1½ cups almond flour
½ teaspoon baking soda
3 tablespoons raw coconut palm sugar (add more if you like it sweeter)
¼ cup raw cacao powder
pinch of salt
¾ cup zucchini, finely grated and chopped
1 large egg, room temperature
2 tablespoons coconut milk, full fat
4 tablespoons coconut oil, melted
1 teaspoon vanilla extract
⅓ cup chocolate chips
¼ cup macadamia nuts, chopped

Instructions:

mix almond flour, baking soda, coconut sugar, cacao powder and salt in a large bowl
in a separate bowl, whisk together the zucchini, egg, coconut milk, coconut oil and vanilla extract
combine wet and dry ingredients and mix gently with rubber spatula to form a batter. Do not over mix or batter will become oily.
fold in chocolate chips and chopped macadamia nuts and using a 1½ tbsp cookie scoop, scoop the batter onto a baking sheet lined with parchment paper
bake at 325°F until a toothpick inserted into the center comes out clean, approximately 12 minutes
place baking sheet on a wire rack and allow cookies to cool

Recipe makes 17 cookies. Keep refrigerated.

Avocado Chocolate Bread

Have you ever had avocado bread? This bread is made with buttery avocado goodness and chocolate. This is a great combination because the avocado adds healthy fats and nutrients to this dessert, while the chocolate hides the flavor of the avocado. You are then left with a chocolaty tasting bread that is creamy and moist.

I have seen a lot of recipes coming out lately for mousses with the main ingredients being avocado and chocolate, so why not turn these two ingredients into a loaf that you can take with you anywhere for a snack?


Like everything else I make, this Avocado Chocolate Bread is gluten and grain free. It also contains no dairy for those of you that are lactose intolerant.

Ingredients

1½ cup avocado, mashed
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2½ tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
3 tablespoons raw honey
2 eggs
½ cup pecans
2 cups almond flour
1 teaspoon baking soda
¼ cup raw cacao powder
½ teaspoon salt
⅓ cup chocolate chips

Instructions
add the avocado to a food processor and pulse until creamy
add the coconut oil, vanilla, coconut cream, honey and eggs to the avocado and pulse to combine ingredients
chop the pecans and mix with the almond flour, baking soda, cacao powder, salt and chocolate chips in a large bowl
combine wet and dry ingredients and mix gently with a rubber spatula. Do not over mix.
spoon batter into an 8½ x 4½-inch medium loaf pan lined with parchment paper and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
preheat oven at 350°F and bake until a toothpick inserted into the center of the loaf comes out clean, approximately 45 minutes
let it cool on a wire rack and serve.
to preserve freshness, place inside an airtight container and store in refrigerator

Healthy Banana-Blueberry Muffins

Plenty of people have their own go-to muffin recipe, but this light, moist rendition is hard to beat. If the bananas on your countertop are looking overripe, don't throw them out; they'll add even more flavor to these muffins.

PREP: 20 MINS TOTAL TIME: 45 MINS
YIELD:Makes 12

INGREDIENTS

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries

DIRECTIONS

STEP 1
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.

STEP 2
In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

STEP 3
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
IN THIS STEP: How to Measure Flour

STEP 4
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Mozzarella, Basil & Zucchini Frittata

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 cups thinly sliced red onion
1 1/2 cups chopped zucchini
7 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
3 tablespoons chopped soft sun-dried tomatoes
1/4 cup thinly sliced fresh basil

Preparation

Position rack in upper third of oven; preheat broiler.

Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.

Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.

To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

Nutrition

Per serving: 292 calories; 21 g fat (7 g sat, 9 g mono); 346 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 4 g total sugars; 18 g protein; 2 g fiber; 513 mg sodium; 408 mg potassium.

Nutrition Bonus: Calcium (23% daily value), Vitamin C (22% dv), Vitamin A (19% dv), Folate (16% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 2 1/2 medium-fat meat, 1 1/2 fat

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free

INGREDIENTS

¾ cup uncooked quinoa
1-2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang
For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, gluten-free if desired
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water to thin, if necessary

INSTRUCTIONS

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.




Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.

Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

recipes larchmont bars

Ingredients

1/2 cup pumpkin seeds
1/2 cup pistachios
1/2 cup almonds
1/4 cup hemp seeds
1 cup dates, soaked 20 minutes
1/4 cup raisins/cranberries/mulberries/goji berries
2 T cinnamon
1 t nutmeg
1 t ground ginger
1 t sea salt
2 T cacao nibs, optional
1/4 cup shredded coconut, optional

Chocolate Ganache:

1/2 cup cacao powder
1/4 cup coconut oil
3 T maple syrup (not raw)
1/4 t vanilla

Methods/steps

1) Soak the nuts and seeds ahead of time, for at least a couple hours.

2) Peel and pit the dates and put them in a food processor. Add some of the soak water and process until a paste is formed. Add the cinnamon, nutmeg, ginger, sea salt and process. Scoop the paste out and place in a large bowl.

3) Put the nuts and seeds into the food processor and pulse until everything is broken down but still chunky. Dump the mixture into the bowl with the paste.

4) To the bowl, add any raisins, cranberries, mulberries, goji berries, etc. I just grabbed handfuls of what I had on hand, at about 1/4 cup each.

5) Add the cacao nibs and shredded coconut to the bowl, if using.

6) Using a spatula, mix everything until well incorporated and sticky.

7) Dump the contents into a bread loaf pan lined with parchment paper and press down.

Set aside.

Chocolate Ganache:

1) First, make sure everything you are using is completely dry. Any amount of water will cause the chocolate to seize. Also, make sure everything is room temperature. If anything is cold it will cause the chocolate to harden a bit and may make it difficult to create a smooth sauce.

2) Place everything in a small bowl and, using a fork, mix everything until well incorporated.

3) Pour the ganache over the nut mixture, above and spread until evenly covered.

4) Place in the freezer for a few hours to harden and then in the fridge overnight. Once everything is firm pop it out of the bread pan and slice to serve.



These are a delicious treat that provides a great boost of protein and healthy fats. Use what you have on hand and forget the rest!

Beef Tenderloin with Balsamic Tomatoes

Ingredients

1/2 cup balsamic vinegar
1/3 cup coarsely chopped, seeded tomato
2 teaspoons olive oil
2 beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
1 teaspoon snipped fresh thyme

Directions
In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir tomatoes into hot vinegar reduction.

Meanwhile, trim fat from steaks. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F).
To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.

Nutrition Facts (Beef Tenderloin with Balsamic Tomatoes)
Per serving: 275 kcal cal., 12 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 76 mg chol., 80 mg sodium, 12 g carb., 0 g fiber, 10 g sugar, 26 g pro.




Percent Daily Values are based on a 2,000 calorie diet
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