Quarantine Recipes

Happy Wednesday!

I’m not sure about ya’ll but I’ve been spending a lot more time in the kitchen lately trying out new recipes with this extra time in my schedule. I wanted to share some of my favorite recipes that I’ve tried and highly recommend for you to try these out.

Flourless Chocolate Zucchini Muffins

This recipe is perfect especially if you have children. You won't be able to tell at all that these are gluten free and have zucchini in them!

From: Amanda @ Running with Spoons

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Yield: 9 muffins

Ingredients

·      1/2 cup (128 g) almond butter

·      1 ripe medium-sized banana (100 g or 1/2 cup mashed)

·      1 large egg

·      1/4 cup (80 g) honey

·      1/4 cup (20 g) unsweetened cocoa powder

·      2 Tbsp (14 g) ground flaxseed

·      1 tsp vanilla extract

·      1/2 tsp baking soda

·      1 cup (100 g) zucchini, shredded and squeezed of excess liquid

·      1/4 cup (60 g) chocolate chips, plus more for sprinkling on top

Instructions

1.  Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.

2.  Add all ingredients except for zucchini and chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in shredded zucchini and chocolate chips by hand.

3.  Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle with additional chocolate chips, if desired.

4.  Bake for 20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Korean Beef Bowl

This recipe is delicious!! It’s a gluten free and dairy free recipe which is also paleo and Whole30. This can be served over a bed of greens, rice, or cauliflower rice.

From: Justin + Erica Winn

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

·         1 shallot, diced

·         2 inches fresh ginger, peeled and grated on a microplane

·         1 tablespoon toasted sesame oil

·         2 pounds grass-fed ground beef (see notes)

·         1 teaspoon red pepper flakes

·         1 teaspoon garlic powder

·         1 teaspoon onion powder

·         1/2 teaspoon salt

·         1/2 cup coconut aminos

·         2 tbsp fish sauce (see notes)

·         4 cups cauliflower rice (can sub white rice if you're not doing Whole30)

·         6 cups greens of choice (chopped romaine, arugula, spinach)

Optional Sauce

·         1/4 cup mayo 

·         1 tbsp hot sauce or to taste

Instructions

1. Start by preparing rice to have it ready. If serving with cauliflower rice, wait until the beef is almost done as it only takes a few minutes to cook.
2. Dice shallot and grate ginger to have it ready.
3. Heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits.
4. Add the shallot, ginger, red pepper, garlic powder, onion powder and salt and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.
5. Add the coconut aminos and fish sauce and cook for another 3-4 minutes.
6. If you are making the optional sauce, mix the mayo and hot sauce in a small bowl.
7. Serve beef in a bowl over a bed of greens with rice or cauliflower rice. Top with optional sauce and enjoy.

Notes

• The recipe can also be made with ground pork, chicken or turkey.
• If you wish to omit the fish sauce, you can replace it with more coconut aminos. Since fish sauce is salty, you may need to add more salt to suit your taste.

Garlic Margherita Chicken & Zucchini

This recipe is awesome especially in the summer. I've made this recipe recommendation to friends and they always comment on how delicious and filling this recipe really is. 

From: Clean Food Crush

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings:  4-6

Ingredients

Chicken:

·         1 lb chicken breast, or tenders cut into 1" pieces

·         1 tsp olive, coconut or avocado oil

·         1 large garlic clove, crushed

·         1/4 tsp sea salt

·         Ground black pepper, to taste

Zucchini & Tomatoes:

·         1.5 lbs zucchini, cut into half moon shapes

·         1.5 cups fresh, halved grape tomatoes

·         1 tsp olive, coconut or avocado oil

·         1 large garlic clove, crushed

·         1/2 tsp sea salt

·         Ground black pepper, to taste

Garnish:

·         1/4 cup fresh chopped Basil

·         A sprinkle of Italian (high-quality) cheese such as natural parmesan (optional)

Instructions

Chicken:

1.     Preheat (cast iron) skillet on medium heat add oil to coat.

2.     Add garlic and cook for just 10 seconds.

3.     Then add chicken, sprinkle with sea salt and pepper to taste.

4.     Cook for 8-10 minutes uncovered, stirring occasionally.

5.     Transfer to a plate and set aside.

Zucchini and Tomatoes:

1.     Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3 minutes of cooking time.

2.     Add chicken back to skillet and stir just to warm.

3.     Remove from heat, sprinkle with fresh Basil.

4.     Refrigerate in a glass airtight container for up to 5 days.

Cheers to your health,

Chelsea