Today’s recipe is really a solution to a “problem” for all your backyard gardeners. It’s the time of year where you are starting to grow weary of the dozens of zucchini’s sprouting up in your gardens. Some of you will give them away to friends/family/coworkers. Others will be searching of innovative recipes that aren’t the “same old” that they’ve been eating for weeks now. Me personally, well without a garden of my own, I’m one of the lucky recipients of overflowing zucchini. So, I’ve taken the liberty of creating a delicious twist on zucchini bread (Orange Olive Oil) to re-invigorate the zucchini season excitement!
I went on a complete bender a few weeks ago. It was a craving that I just had to give in to daily. Thank goodness what I was in need of were easy to find. I’m talking about spiralized vegetables guys!! I totally went ham on the pre-made aisle in my King’s Food Market and brought home every spiralized vegetable they carried. I tasted, tested, and perfected four recipes that week! Over the course of the next two weeks I intend to share all of them with you. Today I’m featuring spiralized butternut squash in a breakfast bake.
I recently got a really big craving for oatmeal. These hankerings aren’t a frequent occurrence for me. I am more of an egg person in the morning. But, sometimes the only way to relieve a craving is to give into it. With about a dozen overnight oats pictures on my Instagram feed every morning, I’m shocked I’m not indulging every day.
Do you know what I love about Christmas break (aside from no work, of course)? Breakfast! I actually have the time to cook and enjoy a full breakfast meal on those cold lazy days. Most mornings I am drinking a protein shake on the go or grabbing a quick meal in my work cafeteria. I’m never up early enough cook a meal. I do cook breakfast on the weekends however; I usually don’t have time to do recipe creation and come up with exciting new dishes so scrambled eggs or an old recipe are my “go-tos”. But with a whole week off between Christmas and the New Year, I was able to whip up a new breakfast sensation (this Migas!) that I can add into that weekend repertoire moving forward!
Ever since I created the Flourless Mexican Chocolate Mini Muffins that are Paleo, Dairy Free, and Gluten Free I have tried to meddle with the recipe to come up with other varieties. Today’s mini muffins are that result! As I have mentioned before, baking is not my passion. It takes a lot of science and meticulousness to perfect a baking recipe. I’m much more suited for the carefree way of cooking where there are often ways to fix and cover-up potential mistakes.
Sometimes you need something vibrant, fresh and fruity to jumpstart your day! I tend to lean towards more savory breakfast options like eggs and chicken sausage. But, there is something to be said about waking up to a burst of bright foods that are cool and refreshing. Today I’m exploring a food trend with all of you in my recipe. Açai bowls are not entirely new but they have received a lot of attention over the past year. They are even getting fully dedicated shops that serve up just variations of this frozen fruit dish. This past summer after months of wondering what all the fuss was about I stopped in a store in NYC to get my fix.
Today’s recipe is absolutely nutty! It’s an over-the-top, over-indulgent, but oh-so worth it spin on zucchini bread. I mean…just the name of it spells out the impending overload of delicious dessert flavors- Double Chocolate Peanut Butter and Nutella Zucchini Bread.
A few months ago I attempted a Paleo challenge with my crossfit gym. While I successfully finished 30 days completely Paleo, I’ll admit that I didn’t continue the diet once our challenge ended. However; I do still try to eat a healthier lifestyle with fewer grains and dairy when I can. Recently I did some simple online searching for healthier dessert options and I started to see a trend of using bananas and nut butters to bake with. I tried several iterations of these mini muffins and even tried them out on my coworkers. I brought the muffins in and told a few of the unsuspecting recipients that they were double chocolate chip muffins, I left out that they were also flour and dairy free. Even the pickiest of eaters from our department admitted that they enjoyed these treats. A few people could hardly believe it when I told them both how healthy and easy they were.
In honor of the first few crisp mornings alerting us that Fall is truly on it’s way I am bringing you the first pumpkin sighting on Behind the Plates. This is a repeat recipe from last year but, with overnight oats still still trending on the food circuit I thought you might need the reminder! Enjoy…
If you haven’t read one of my recent posts, then you might not know I have gone Paleo for the month. My Crossfit gym is hosting a 30 day challenge that not only includes this caveman diet, but also a daily water intake test, a mile run benchmark and extra points for daily gym workouts. The winner gets a whopping $380 (2/3 of the challenge sign-up fee pot). Aside from the fact that I’ll pretty much join in on most challenges because I’m a major sucker for competition; I’m also saving for a wedding. Needless to say, I hopped on the bandwagon. This challenge has not only tested my physical agility and mental stability (I’ve had some pretty close calls on completely losing “my ish” due to sugar, carb and dairy withdrawal….lol); but it has also set me to task in the kitchen. I am not someone who is ok with eating just grilled chicken breast and steamed vegetables every night. For that very reason, creating innovative recipes that meet the Paleo requirements is necessary and it has been an adventure.