Zucchini Carrot Oatmeal Muffin/Cupcakes

Posted on December 12, 2015 by teesnutrition

Bit of late night baking last night trying out this new recipe! I had my first one this morning and they are really yummy!! A great way to get some veggies in without even knowing 🙂 I made them into cupcakes just because I had no muffin cases and got 15 cupcakes out of the mixture 😀

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Ingredients

1 cup porridge oats

2 cups buckwheat flour*

1 cup coconut sugar*

1 heaped tsp baking powder

1 tsp cinnamon

1 tsp salt

3 eggs

3/4 cup coconut oil

1 cup grated zucchini

1 cup grated carrot

1 cup raisins

*You can replace the buckwheat flour with whatever you like; oat flour, ground almonds, wholemeal spelt flour etc.

*If you don’t have coconut sugar handy, you could replace this with agave syrup, honey, maple syrup etc.

Method

Preheat the oven to 175°C.
Mix the dry ingredients together first in a large bowl.
In a separate bowl, whisk the eggs and oil. Stir in the grated zucchini and carrots. Add to dry ingredients and stir until combined. Add in the raisins and spread them out in the mixture making sure they’re evenly distributed.
Fill your muffin/cupcake cases about 3/4 way full and bake for approx. 20 minutes. They’re done when a knife inserted comes out clean.

Enjoy in the morning or as a snack throughout the day 🙂

Yummy in my tummy 😀

Tee. X

Zucchini Bread

Posted on July 10, 2015 by teesnutrition

Experimented with this recipe during the week and I really enjoyed it! It only lasted about 2 days before it was all gone 😦 The bread came out quite moist and spongy like but it was really nice, it was perfect on it’s own or else I tried it with some almond butter spread on top and that went down a treat as well 🙂 Nutritious and delicious so it’s a win win 😀

Ingredients

1 & 3/4 cup flour (I mixed it up between quinoa flour and buckwheat flour)
1/2 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
3 eggs
1 mashed banana
2 tsp vanilla extract
1 tsp honey/maple syrup
1 & 1/2 cup grated zucchini
6 tbsp unsweetened almond milk

Method

Preheat the oven to 180°C. Either grease or place parchment paper in an 8×4 loaf tin.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
Add in the eggs, mashed banana, vanilla extract, syrup, and grated zucchini and stir until all the ingredients are mixed well together.
Slowly add in the almond milk, stopping when the batter is quite thick. Scrape the batter into the prepared loaf tin and bake in the oven at for about 40 minutes, or until a toothpick/knife inserted in the center comes out clean. Let cool before cutting into slices.

Enjoy,

Tee. X

Low Carb Zucchini Lasagne

Posted on January 20, 2015 by teesnutrition

A healthy alternative to the traditional lasagne – Yum!

Ingredients

4 oz lean ground turkey breast
1 zucchini
1 tbsp rapeseed oil
1 can of chopped tomatoes/jar of tomato sauce
1 tbsp tomato puree
1/2 chopped onion
salt, pepper, oregano to taste
1/4 cup cottage cheese
1 tbsp parmesan cheese
1 egg white
1/4 cup mozzarella/goats cheese

Method

Start by slicing the zucchini into 1/8 thick slices, sprinkle lightly with salt, set aside to drain in colander.
After a few minutes blot excess moisture with a paper towel.
In a medium saucepan, heat the rapeseed oil and cook the onion until translucent.
Add in the turkey and cook until turkey has browned slightly.
Add in tomatoes, tomato puree, onion, salt, pepper and oregano. Stir and let simmer.
Meanwhile in a bowl stir cottage cheese, parmesan and egg white until well combined.
To assemble spread 1/2 the meat sauce into the bottom of a prepared dish.
Next layer a few zucchini slices, cheese mixture, more zucchini slices, meat sauce and top with mozzarella or goats cheese.
Bake at 190°C for 35-40 minutes.

Delicious 🙂 Serves between 2-4.

Serve with whatever you like, salad, sweet potato fries, spinach leaves etc.

Enjoy 😀

Tee x