Categories
desserts

Blueberry Lemon Zucchini Cake

Blueberries and lemons are a match made in heaven. The grated zucchini and Greek yogurt make this bread taste more like a decadent cake. Do not skip the glaze. It is full of lemony flavor that really brings the entire dessert/coffee cake/zucchini bread together.

Blueberry Lemon Zucchini Bread

  • Servings: 8
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Ingredients


1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 pinch salt

1 lemon, zest and juice
1/3 cup coconut oil
1/2 cup coconut sugar
1 egg
1 1/4 cup grated zucchini (about 2 small)
1/2 cup vanilla Greek yogurt (1 single serving cup)
1 cup fresh blueberries

glaze
1 lemon, zest and juice
1 cup powdered sugar
1 tablespoon milk

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray a deep pie dish with cooking spray. *You can also use a loaf pan if you prefer.
  3. Combine the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Set aside
  4. Whisk together the wet ingredients: lemon zest and juice, oil, coconut sugar, egg, and Greek yogurt. Stir in zucchini last.
  5. Add the dry ingredients to the wet and stir until almost combined.
  6. Fold in the blueberries. Be careful not to overmix the batter. An overmixed batter makes for a tough bread.
  7. Pour into the prepared baking dish and smooth out the top.
  8. Bake for 40 minutes. The top should be golden brown and a toothpick will come out clean. Drizzle on the glaze while the cake is still warm.


Categories
appetizers Recipes sides

Fingerling Potatoes with Rosemary and Garlic

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These potatoes are one of my favorite side dishes ever. They look impressive enough to make for company, but are easy enough for a weeknight dinner side. Plus, the aroma of garlic and rosemary is truly intoxicating. That being said, I know that rosemary can be a bit polarizing. So If you aren’t a big fan, thyme would be a delicious option.

Roasted Fingerling Potatoes with Rosemary and Garlic

Fingerling Potatoes, scrubbed

Fresh Rosemary

3-4 Fresh Garlic Cloves (Smashed and Peeled)

Salt

Pepper

Olive Oil

  • Preheat the oven to 400 degrees. I like to use the convection roast setting on my oven
  • Line a baking sheet with aluminum foil and then a layer of parchment paper. (You can skip this step if you aren’t feeling as lazy. I don’t always do this because it isn’t as environmentally friendly as just washing your pan…but the appeal of an easy clean up won out today.)
  • Slice your thoroughly scrubbed fingerling potatoes in half lengthwise. I used about 6 potatoes, so half of a little bag. That is the beauty of this recipe, it will work if you have 3 potatoes or 12. Just adjust the seasoning and oil to coat.
  • Place your potatoes and garlic on your pan. Drizzle with a generous tablespoon or so of olive oil, a good pinch of salt, and fresh cracked pepper. Toss to coat.
  • Scatter the rosemary sprigs over the potatoes.
  • Optional: If you really love rosemary, like me, mince about half a sprig and sprinkle it over the potatoes. This will ensure that you get rosemary in every bite. The full springs will infuse the potatoes with their flavor, but this just adds a little extra.
  • Roast for about 30 minutes until golden brown on the outside and light and fluffy on the inside.
  • I like to taste a potato for seasoning. Potatoes need a good amount of salt to really shine.
  • Pro tip: keep an eye on your garlic cloves. Pull them out if they get golden brown too quickly. You can add them once the potatoes have finished cooking. No one likes burnt garlic!
Categories
sides

Simply Sautéed Mushrooms

Simply Sautéed Mushrooms with Garlic

8 oz button mushrooms

avocado oil

salt

pepper

2-3 garlic cloves (you can scale back to just one if you aren’t a garlic lover like me. I use 3.)

Wipe your mushrooms with a damp paper towel to remove any dirt that may still be on them. I prefer buying whole mushrooms because it is impossible to clean the already sliced ones properly.

Slice your mushrooms thinly while your pan heats up to medium high. Mushrooms have a ton of liquid and we want to pull that out of them in order to achieve a golden brown and delicious result.

Pour about a tablespoon of avocado oil in the pan and swirl to coat.

Drop the mushrooms in, trying not to overcrowd your pan. Cook on medium high, stirring every so often until the mushrooms release their liquid and start to brown. If the pan becomes too dry, add a splash more oil.

In the meantime, you can mince your garlic.

Turn the heat down to low and add your salt, pepper, and minced garlic. Stir frequently. You want your garlic to become a little golden but not burn. If I’m using my cast iron pan, I will even turn it off when I add the garlic because the pan retains heat so well.

Categories
Home soup & salad

Carrot Quinoa Salad with Spicy Chili Lime Vinaigrette

 

Hello lovelies! I hope everyone is having a beautiful week!

I have to say, as much as I love the warm sunny days we have been having, I welcome the occasional rainy day. You see, the rainy days are perfect for binge watching shows without feeling guilty about wasting a nice day. Lately, we have been re-watching Game Of Thrones in anticipation of the season 7 premiere July 16th. It is insane how much I missed the first time around!

Which shows do you love to re-watch?

Okay, now let’s move on to this gorgeous salad. I love a bright, hearty spring salad. I wanted something substantial and healthy, but needed to go to the store. I decided to make a clean out the fridge salad. First, I tossed some carrots with olive oil, salt, pepper, cumin, garlic, and smoked paprika. Then, baked them in the oven for about 20 minutes.