Pumpkin Zucchini Bread
- 1 1/2 cup blanched almond flour
- 3 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs beaten
- 1/4 cup honey
- 1 cup pumpkin puree
- 1 cup shredded & zucchini
Pumpkin Zucchini Bread
Happy Tuesday! How was everyone’s weekend? Ours was pretty busy over here, with drill and the last of our work holiday parties plus taking care of a sick kiddo. Let’s just say, I’m looking forward to the weekend.
Last week, I was on a mission to use up some of the pantry items I’ve had on hand for awhile. There were a lot of random meals being made and at one point, I said to hubs as we sat down to dinner, “I have no idea how this is going to taste, but all these things sounded like a really good idea.” And it was. I did, however, make one meal that I knew would be a for sure winner.
Every time we have a big family gathering, my grandma makes this Oriental Salad and it’s always a hit. The salad is made with a pack of ramen noodles and you use the flavor packet as part of the dressing. It’s amazing. I would like to experiment with making the dressing completely from scratch one of these days just because I know how much sodium is in that little flavor packet. If anyone has any ideas, I’m all ears! To serve as a main meal, I cut up two chicken breasts into bite size pieces and sautéed them in sesame oil and black pepper. The chicken definitely added some staying power to the salad.
In a large bowl, mix up all of the salad ingredients. Crush the ramen noodles up for garnish if you want to. It adds a nice crunch to the salad. In a separate smaller bowl, combine all the ingredients for the dressing and stir. Mix well into the salad. Add in the chicken. There you have it! A salad packed with flavor that has some staying power. Win win!
This week, my meals are well-planned out but my workouts are kind of all over the place, but I’m getting it done! Here’s what’s on the agenda for this week:
Monday: PF Chang’s Asian Lettuce Wraps (thumbs up!) + Interval Barre & Running 3 miles
Tuesday: Runner’s World Meatloaf (sooo good!) + foam rolling & stretching
Wednesday: leftovers + barre bee
Thursday: Jerk shrimp stir-fry + my Air Force PT Test!! (I’m anxious to see how all the push-ups in barre have helped me!)
Friday: Mexi night + Barre & running maybe?
I’ve been putting my Runner’s World cookbook to use! I have yet to make a disappointing recipe from it and can’t wait to try out some of the desserts. It was one of the most useful birthday presents that I received last year.
Question of the night: What’s your favorite recipe book? I could always add more to my collection! My favorite would have to be a gift from my grandma. One year for Christmas, she made up books for all of the women in my family of all of her best recipes. It’s a cookbook I will keep forever!
Hi guys! I’m so so grateful that I have Mondays off. Our weekend was so jam-packed, it was nice to play catch up today-a day full of running errands, working out and cleaning. This morning, I met up with a friend for a gym date. I got there a little early and did 30 minutes of light cardio on the elliptical. She met me afterward and we did a killer lower body workout. It’s so much better doing resistance training workouts with friends!
Happy Holiday weekend! Anyone score any great black friday deals?! This is the first year I partook in the madness that is black Friday/Thanksgiving night shopping and I nearly got run over at Kohls’ for the last Shark steam mop. On Friday, hubs and I enjoyed a much leisurely shopping experience at Home Depot where we got a great deal on a dishwasher. Ours broke a few months ago and we’ve kind of put it on the back burner until now. Dishes aren’t too bad in our house since it’s just the two of us and the munchkin, but it’s nice that we will now have options.
This was my second year hosting Thanksgiving, but a first in our new house. Overall, everything went fairly well. We had a few misjudgments about the turkey, but having a double oven really helped out with things. I don’t think I will ever be without one ever again.
With Madelyn being dairy-free, this year posed some new challenges, substitutions and lots of finger crossing. I wanted her to be able to eat anything on the table. Our first dairy-free Thanksgiving was a HIT!! Everyone raved about my sweet potatoes and had some requests for the recipe, so here it is!
Dairy Free(gluten free) Soul Sweet Potato Casserole (Serves 15)
Preheat the oven to 375 and place potatoes on baking rack. Bake for about 45 minutes or until potatoes can be easily pierced with a fork. When the potatoes are finished, place on a big cutting board and let them cool. Once they’re cool, cut all of the sweet potatoes down the center and scrape out the inside. Place the insides of the sweet potatoes into a very large mixing bowl. Increase the oven temperature to 400.
Next, add in the sugar, coconut cream, eggs, vanilla and salt. MASH the mixture up with a potato masher until all ingredients are combined and somewhat lumpy. Spread the sweet potato mixture into a square or oval baking dish. In a separate bowl, mash the brown sugar, pecans, flour and butter with a fork until thoroughly mixed through. Sprinkle the crumbly mixture over the top of the potatoes. Bake it until the top is golden brown, about (45 minutes).
The next dairy-free dish I made was dessert. Hubs requested a traditional pumpkin pie so I made that with dairy. But for Madelyn and anyone else who wanted some, I made dairy-free pumpkin pecan pie bars. They turned out really good, and I will definitely make them again. I preferred this pumpkin pie filling over the traditional actually and couldn’t even tell that it was dairy-free. Coconut milk and cream is a great substitute for pumpkin desserts.
DF & GF Pumpkin Pecan Pie Squares (Serves 12)
Preheat oven to 350. Combine flour, oats, 1/2 cup brown sugar and butter into a small bowl. With a hand mixer, beat at low speed for 1-2 minutes until the mixture is crumbly. Take the mixture and press on the bottom of an ungreased 9×13 baking pan. Bake the crust for 15 minutes.
Next, combine the maple syrup, pumpkin, coconut milk, eggs and pumpkin pie spice in a larger mixing bowl. Beat at a medium speed for 2 minutes and pour over crust. Bake for 20 minutes. Combine the pecans and 1/4 cup brown sugar in a smaller mixing bowl. After the 20 minutes is up, sprinkle pecan topping over filling. Continue to bake for about 20 minutes. Cool completely in pan. Cut into 12 bars and serve with whipped cream.
I hope everyone is having a great weekend and spending quality time with family and friends. Today, we ventured off to Sprecher Brewery for a tour with Madelyn :-) She did surprisingly well and was a hit amongst our group. I’m off to watch some Christmas movies on the couch with Larry. Have a great rest of the weekend!
I’m off to bundle up for a 5k that Larry and I are doing this afternoon. It’s going to be a fast one since it’s 20 degrees out! Motivation to hurry up and get inside :-)
What fun plans do you have this weekend?