While the Superbowl was playing, I was baking! I have two quick and easy recipes to share with you; Zucchini/Carrot Paleo Protein muffins and Crock pot Butternut Squash. Simple and easy to make for the week ahead.
Muffins: I am referencing the blog Meaningful Eats, but I modified certain ingredients for a different take on the muffins, delicious. http://blog.meaningfuleats.com/zucchini-muffins-grain-free-dairy-free/ for the original recipe.
Ingredients
½ cup coconut flour
2 scoops vanilla protein powder (or flavour of your choice)
2 teaspoons cinnamon
¼ teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon pink Himalayan sea salt (or regular salt is okay too)
4 eggs
1/3 cup coconut sugar
1 teaspoon vanilla
2 tablespoons coconut oil
½ teaspoon apple cider vinegar
1 banana, mashed
1 cup unpeeled, finely shredded zucchini (about 2 small zucchini)
1 cup peeled, finely shredded carrots
Instructions
Preheat the oven to 350F. Fill a standard muffin pan with liners. *I would spay the liners with non-fat cooking spray as mine did stick a bit...
Combine the coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl. In the bowl of a food processor, pulse together the eggs, honey, vanilla, and coconut oil until well combined. Add the dry ingredients to the wet and pulse to combine.
Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids. Add the apple cider vinegar, banana, and zucchini and pulse to combine.
Scoop the batter into the lined muffin pan. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. Cool and enjoy! Makes 12 mini muffins. Keep leftover muffins in the refrigerator.
(There's one missing, I had to try them!!)
Butternut Squash:
Ingredients
2 medium sized Butternut Squashes
2 Tbsp coconut Oil
1 tsp pumpkin pie spice
1 tsp Himalayan sea salt
Generous sprinkling of cinnamon
Instructions
Cut the ends off of the squash and place in the microwave for 5 minutes (this will soften the squash so it's easier to cut into)
Take out of the microwave and cut length wise and remove seeds from the squash (Use a sharp knife and cut slowly…it's a workout cutting these bad boys)
Chop the skin off and cut into squares, place in crock pot
Drizzle melted coconut oil and spices, stir thoroughly
Place lid of crock pot and cook on Low for 8 hours. I make this at night so when I wake up, the house smells like cinnamon and squash is ready to be packed with some chicken for my lunch. Yum!
Tomorrow is the start of a new week and we're now into February, we made it through January! These months always seem like the longest and coldest so it's helpful to get a bit more sleep and although hibernation seems like the answer, getting some fresh air during the day always helps you feel better :) I've been training a lot for the half-ironman (hence my lack of posts and social media) but I've learned I really can't do it all (as much as I attempt). Sometimes you just have to focus on where your energy is most needed but that will be my next post. For now, let's all have sweet dreams and trust that you're going to have an EXCITING, HAPPY and FUN week :)
Sending you blessings and love,
Sam xo
