I’m not a baker. Never have been. I actually have ruined 95% of the things I’ve tried baking over the years. I can cook decently well but me and baking just can seem to mesh
However, I did successfully bake the best zucchini brownies ever! And I’m not a brownie person! I actually very much dislike brownies, cookies, cake, etc. But these were pretty good! Would I crave them again? No. But that’s because I’m not a brownie person. If I was I’d be making these every week!
I think what I liked about them was that they didn’t have that oily texture. I hate that so many baking items require an oil base. Zucchini replaced the oil in this case. So instead of an oily feel, it was just very moist and soft. None of that greasy feel when you picked them up. I also didn’t feel as guilty having one because I was like well, there is zucchini so I’m getting a hint of a veggie!
•2 cups flour (I used rice flour)
•1 cup grated zucchini
•1/2 cup cocoa powder
•1 cup granulated sugar
•1/2 cup skim milk
•1 cup chocolate chips
•2 tsp baking soda
•2 tsp vanilla extract
•pinch of salt
•8 tbsp cocoa powder
•8 tbsp water
•4 tbsp sugar
•1 tsp vanilla extract
•Preheat oven to 350 degrees
•Spray 9×9 pan with cooking spray
•Combine all ingredients (minus the ingredients for frosting) into a bowl and mix until smooth
•Pour batter into pan
•Bake 25 minutes
•Combine ingredients for frosting and mix till smooth
•Once brownies are done and cooled, top with icing
Last night I made ponzu salmon and rice. It was under 500 calories and incredibly filling. Decently easy and tasted great!
🔹2 salmon filets (6oz)
🔹6 oz cremini mushrooms
🔹2 garlic cloves
🔹2 green onions
🔹1/2 cup jasmine rice (can sub brown rice)
🔹2 oz peas
🔹1 oz ponzu sauce
Bring a pot of 1 1/2 cups of water to boil. Pour in rice. Reduce to simmer and cook until tender. 18-20 minutes
While rice cooks chop mushrooms and onion. Mince garlic. Rinse salmon and pat dry. Combine ponzu, ginger and green onions. Place 2 tbsp of mixture in a separate small bowl and set aside.
Spray a medium nonstick pan with cooking spray. Place over medium heat. Add mushrooms to pan and cook until soft. Add rice, peas and garlic. Cook till peas are warm. Mix in ponzu sauce mixture. Cover and remove from burner.
Spray a second medium nonstick pan with cooking spray. Place over medium heat. Add salmon. Sear until golden brown. 4-6 minutes each side.
Plate salmon and rice mixture. Pour remaining 2 tbsp of ponzu mixture over salmon. Enjoy!
Dinner last night was a brown sugar salmon. I’m not a huge fan of salmon but my husband is. So I try to make it at least once a week. Plus it’s good for me so I suck it up and eat it. This recipe is super easy and tastes great!
✴️ 2 Salmon filets
✴️ 2 Potatoes
✴️ 8 oz green beans
✴️ 1/2 oz Dijon mustard
✴️ 1/2 oz light brown sugar
✴️ 1 oz milk
✴️ 1 Clove garlic
Preheat oven to 400
Rinse green beans and chop off ends. Rinse off potatoes and chop into cubes. Line a baking sheet with foil and spray with cooking spray. I’m a small bowl combine mustard and brown sugar. Rinse off salmon and pat dry. Mince garlic and set aside.
Place potatoes in a small pot and boil. Cook until tender, 14-18 minutes. While potatoes cook, place salmon on a nonstick pan and sear. 2-4 minutes on each side. Remove from burner and place on baking sheet. Brush salmon with brown sugar mixture. Roast in oven for 7-10 minutes.
Return pan used to cook salmon to medium heat. Add green beans, 1 tap olive oil, salt and pepper. Cook beans for 6-8 minutes.
Drain potatoes. Mash potatoes and mix in milk, sour cream and garlic.
Last night for dinner I made a Gluten Free Chicken Marsala. I’m not a huge fan of pasta but it turned out pretty good! Each serving was under 400 calories and it took just 25 minutes to prep and cook.
•2 boneless chicken breast
•6 oz broccoli
•1 cup pasta noodles (I use gf)
•2 tsp chicken semi glace
•6 oz mushrooms
•4 oz cream
•3 oz Marsala wine
•2 oz peas
Cut mushrooms into 1/4 slices. Dice shallot. Cut broccoli into bite size pieces. Pat chicken dry and cut into small pieces. Season chicken with salt and pepper.
Heat a pot of water for noodles. Once boiling add in noodles. Cook until soft. If GF 7-8 minutes
Place medium non stick pan over high heat. Add 1 tbsp olive oil and cook chicken for 3-4 minutes. Chicken will finish cooking in a later step. Set chicken aside.
Add 1 tbsp of olive oil to used chicken pan. Toss in shallot and mushrooms. Stir occasionally. 2-4 minutes. Add Marsala and stir occasionally until reduced. 2-3 minutes. Stir and in cream, broccoli, 2 tbsp water, demi glace, 1/4 tbsp salt and a pinch of pepper.
Return chicken to veggie pan to continue cooking. Bring to simmer. Simmer until sauce is thick enough to coat a spoon. Add in pasta and peas. Reduce heat and mix. Let sit for 1 minute to warm peas. Plate and serve!
This will serve about 3 people (can stretch for 4) Happy eating! 🍴
Chop veggies and toss in 1tbsp olive oil, lime juice and chipotle seasoning.
Chop chicken into pieces. Cook chicken on medium high heat in a nonstick pan until no longer pink. Turn heat down to low and pour in jerk sauce. Coat all of chicken and let sit, mixing occasionally while veggies cook.
Cook veggies on medium high heat on a grill pan. Cook each side 2-3 minutes.
Bring medium pot of wild rice with 1 1/2 cups of water to boil. Lower temp to simmer and cover. While rice cooks steam the broccoli.
Halve tomatoes. Mince garlic. Stem parsley. Pat salmon dry and season with salt and pepper.
Place a pan over medium heat. Add 1 tsp of olive oil. Cook salmon on each side for 4-6 minutes until browned. While salmon cooks, make the tomato topping. In a pan on medium heat add butter and let melt. Add 1 tsp of olive oil, tomatoes, garlic and half the parsley. Stir occasionally till tomatoes blister. Add mustard and a pinch of salt.
Plate broccoli, rice, salmon and top the salmon with the tomato topping. Enjoy!
Preheat oven to 400 degrees. Place chicken on baking sheet. Season with salt and pepper. Cook in oven for 25 minutes. While chicken cooks, stem and cut poblano peppers. Mince garlic, and mix with poblano pepper. Sauté on a non stick skillet. Cook until lightly charred 1-2 minutes). Set aside.
Place carrot and butternut squash in pot and fill with water till covered. Boil until tender, 7-10 minutes. Drain water and mash with potato masher. Mix in butter and chipotle seasoning. Cover and set aside. While cooking mash, boil brown rice in 1 cup of water till tender. Drain and set aside.
Mix together poblano pepper mixture and cheeses. Remove chicken from oven and place mixture on top of chicken. Place back in oven and cook for 2-3 minutes until cheese is melted.
Place mash and rice on plate. Plate chicken on top of rice and serve!
I went to lunch with a friend recently and she told me she was wanting to lose weight. She asked me what I typically eat in a day so I explained. I start my mornings with a solid breakfast, then a snack, then lunch, then another snack, then a post workout protein shake, and finish with dinner. None of my meals are huge but they are a good size to where I’m not still hungry after.
When we went to order our lunch I ordered a a grilled chicken salad with no cheese and salsa instead of dressing. My friend ordered a fruit smoothie. This is where people get it all wrong. Food is not your enemy if consumed in the proper amounts! A fruit smoothie isn’t a meal. It’s a snack. Yes fruit is good for you but in small amounts. Your body processes fruit as a sugar. If you want to lose weight, fuel your body properly. Give it the nutrients it needs to burn fat….veggies, proteins, fats (avocado), etc. I wish people would stop being so scared of what they eat. Educate yourself on foods! If you don’t know where to start, then ask!