Vegetable Muffins

If your kids are anything like my 3, then veggies are the LAST choice they will make when it comes to mealtime!

Check out these veggie muffins they HOUSED this weekend!

ENJOY! xoxo Jen

 

Vegetable Muffins

INGREDIENTS:

1 pound COMBINED zucchini & carrots
1/2 cup organic chocolate chips
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons coconut oil OR butter, melted & cooled
1/4 cup plain yogurt, at room temperature
2 eggs, at room temperature, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup honey

 

DIRECTIONS:

Using a box grater or food processor, grate the zucchini and carrots.

Stir 2 tablespoons honey into shredded veggies, and place mixture in a large colander set over a bowl. As you prepare the rest of the batter ingredients, the sugar will draw the moisture out of the zucchini and carrots. Occasionally press down on them to squeeze more water into the bowl.

Preheat the oven to 375°F. Lightly coat two mini muffin pans with cooking spray.

Place chopped nuts on a sheet pan and bake for 5 to 7 minutes or until toasted. Allow to cool for a few minutes.

In a large bowl, whisk together chocolate chips, flour, baking soda, baking powder, and salt. In a medium bowl, stir together coconut oil or butter, yogurt, eggs, lemon juice, and vanilla. Blend in honey.

Add liquid mixture to flour mixture and stir until just combined. Press on shredded zucchini and carrots in colander one last time to extract any remaining water. Mix veggies into batter.

Scoop batter into mini muffin tins and bake for 10 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

**You will probably have more batter than will fit in two muffin pans. You may bake the remaining batter in an additional mini muffin pan (or reuse a pan after the first batch of muffins comes out of the oven, allowing it a few minutes to cool off). Or you can scoop the remaining batter into small ramekins to make a couple of larger muffins (which will probably take 15 minutes or so to bake).

 

Nut Butter, Banana, & Chia Seed Toast

Looking for a super quick and tasty breakfast idea for you or your kiddos?! This toast is perfect for those mornings where you just need to get out of the house and don’t have much time! 

ENJOY! xoxo Jen


Nut Butter, Banana, & Chia Seed Toast

INGREDIENTS:

1 Slice 100% Whole Grain Bread
1 Tbsp. Almond butter
1/2 Medium Banana, Sliced
1/2 Tsp. Chia Seeds

*I opted to add strawberries on the side and 2 hard-boiled eggs for some extra protein!

 

INSTRUCTIONS:

Toast the bread and spread the almond butter over the top.
Place banana slices over the almond butter and top it off with chia seeds.

Spicy Shredded Chicken

This recipe is SO SIMPLE…and PERFECT for FOOTBALL SEASON!

ENJOY! xoxo Jen

 

Spicy Shredded Chicken

INGREDIENTS:

1 1/4 pounds skinless, boneless chicken breast halves
1 cup franks red hot sauce

DIRECTIONS:

Put chicken breasts in a slow cooker and top with franks sauce.
Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 more hours. 

AND BOOM! That’s it! 

White Chocolate Pumpkin Truffles

These are almost TOO GOOD!! Don’t say I didn’t warn you!

Enjoy! Xo Coach Jen D

 

White Chocolate Pumpkin Truffles

INGREDIENTS:

1 cup pumpkin puree
2 tablespoons organic maple syrup
2 tablespoons gluten-free flour
3 tablespoons powdered sugar
1/2 cup almond meal
1 teaspoon cinnamon
pinch of sea salt
1/2 cup white chocolate chips

 

INSTRUCTIONS:

In a large bowl, combine pumpkin puree, maple syrup, flour, powdered sugar, almond meal, cinnamon, and sea salt. Stir until well combined.

Empty the mixture into a 1-gallon ziplock and refrigerate.

Set aside a plate and keep it close – you’ll use it to freeze the white chocolate cups soon!

In a double boiler, melt white chocolate chips.

Scoop white chocolate into mini muffin cups, using about 1/2 tablespoon each.

As you finish each white chocolate cup, set them on the plate and keep the plate in a safe place in the freezer.

Once the white chocolate cups have frozen, it’s time to fill them with the pumpkin mixture!

Trim a 1/2″ hole in the corner of the ziplock bag and squeeze the filling into the cups. The filling will soften from getting warm in your hands, so it helps to pause and refrigerate again halfway if necessary.

Refrigerate the truffles until you are ready to serve. Sprinkle with cinnamon to garnish, if desired.