Zucchini Banana Muffins (gluten-free)

Tender mouthfuls of sweet veggie-packed muffins are perfect for your easy Sunday brunch. These muffins have 1 full cup of shredded zucchini! I just LOVE sneaking veggies in for breakfast. 

During the summer, fresh local zucchini is so easy to find! When you can locate local ingredients, use them! They are more nutrient dense because they didn't have to travel across the country in a truck to make it to your table. Not only are you doing you body good with all these body-healthy ingredients you're also helping support your local community. That is a serious win-win!

Top these babies with vegan butter, ghee or almond butter! YUM!

Zucchini Banana Muffins

Zucchini Banana Muffins (gluten-free)

You need:

  • 1 ½ flax egg
  • 1 ½ TBSP flaxseed meal
  • 3 ¾ TBSP water
  • 1 heaping cup shredded zucchini with water pressed out
  • 1/3 cup mashed ripe banana
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • ½ cup unsweetened coconut yogurt
  • ¼ cup date sugar (or coconut sugar)
  • ½ tsp fine sea salt
  • 1 ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ cup unsweetened plant-based milk (almond, cashew, flax, etc)
  • 2/3 cup traditional gluten-free oats
  • ½ cup almond flour or almond meal
  • 1 cup + 2 TBSP gluten-free flour (I used King Arthur)
  • ¼ cup chopped raw walnuts

Get cooking:

  1. Make the flax egg: combine the flaxseed meal and water in a small bowl. Set aside to thicken.
  2. Preheat oven to 375 degrees
  3. Grease or add liners to a 12-cavity muffin tin
  4. Finely shred or grate the zucchini. Transfer to a kitchen towel or multiple layers of paper towels. Squeeze, squeeze more, squeeze again! Get all the water out of that zucchini! You should have 1 ¼ cup of shredded zucchini after this process.
  5. To a medium bowl, add the flax egg and mashed banana. Stir to incorporate.
  6. Add the olive oil, maple and coconut yogurt. Whisk thoroughly.
  7. Add the sea salt, baking soda, cinnamon and whisk again.
  8. Add the plant-based milk and zucchini, whisk again!
  9. Add the oats, almond meal and gluten-free flour to the bowl. Stir until everything just comes together.
  10. Fill the muffins tins with batter nearly to the top of each cavity.
  11. Sprinkle over the chopped walnuts.
  12. Bake for 32-36 minutes until the muffins are golden brown. Insert a toothpick into the center of a muffin- if it comes out clean- the muffin is done!
  13. Let the muffins cool over a wire rack.
  14. These muffins will keep on the counter in a container for several days or freeze for a great breakfast or snack down the road!

This recipe was adapted from Minimalist Baker's Banana Walnut Muffins! Thanks, Dana!!!

Matcha Maca Chia Pudding

Matcha Maca Chia Pudding! Say that five times fast and try not to get tongue tied. Oh boy, this recipe is a keeper. This bright chia pudding has it ALL! Energy boosting, check. Antioxidant packing, check. Delectable tasting, DOUBLE CHECK! 

Matcha Maca Chia Pudding

After traveling for the last month and a half for work, I've been feeling very off lately. My routine is trashed, my food has been restaurant prepared and my body is begging for me to give it a rest!

I've been craving all things green lately because they just make me feel better! For me, green signals nutrient dense foods which triggers my body into feeling uplifted almost instantly. I've been trying to pack as much green colored items into my life as possible and I'm surprised I didn't try to throw a bit of spinach or kale into this chia pudding. Believe me, it crossed my mind. (Going on the to-do list to taste test!)

This chia pudding is at the very top of my chia pudding adoration list and for good reason. Both the matcha and raw maca poweder are energy boosters so this is the perfect morning treat to kick start your day! Matcha is also rich in antioxidants! Maca supports mood balance and brings a malty flavor to the pudding. The liquid in this recipe is canned coconut milk which gives the pudding it's thick and lush texture. YUM! 

The chia seeds and coconut milk satiate hunger and will keep you powered up mentally and physically.  

I'm sending each and every one of you positive vibes today because I believe you receive what you put out. Much love, cheers! - Cait

Matcha Maca Chia Pudding 2

Matcha Maca Chia Pudding

You need:

  • One can full fat coconut milk

  • 5 tablespoons black chia seeds

  • 3 teaspoons matcha powder

  • 3 tablespoons white or red raw maca powder

  • 2 soft, pitted Medjool dates (if your dates are not soft, soak them in hot water for 30 minutes before blending)

  • 1 or 2 teaspoons pure vanilla extract (I LOVE vanilla so I use 2 tsps but that might be considered overkill for some folks, tone it down if you prefer a less bold vanilla flavor) 

  • Suggested topping: 1 TBSP shredded unsweetened coconut, 1 tsp raw honey, 1 TBSP chopped raw cashews and 1/2 TBSP raw pepitas

Get cooking:

  1. Add chia seeds to a glass container. 
  2. Add coconut milk, matcha, maca, dates and vanilla to a high speed blender. Blend for at least thirty seconds or until all bits of date have been pureed. 
  3. Pour matcha maca coconut milk mixture over the chia seeds into the glass container. 
  4. Whisk very thoroughly. Take a look around the bottom of the bowl and make sure you don't have any chia seeds sticking to the glass. Give it another really good whisking to ensure your chia seeds do not clump.
  5. Cover and store in the fridge for at least 8 hours or (preferably) overnight. 
  6. If your chia seed pudding is too thick once set, add 1 TBSP water or coconut milk to thin out- continue as needed. If you prefer a thicker consistency, add 1 tsp chia seeds to the pudding and let rest for thirty minutes to thicken.
  7. Top with chopped raw cashews, pepitas, coconut shreds and a bit of honey for added sweetness.

Makes 4 large portions for breakfast. Enjoy!!

Glowing Vanilla Shake

This version of a vanilla shake (housed of course in a bowl) isn’t quite the classic vanilla milkshake you might envision when you think of such an iconic American treat. However, my recipe involves no ice cream, no dairy, no added sugar and definitely no preservatives or foreign chemicals so we are SO winning by comparison! 

Not only is it already packed with good-for-you fruits but with the addition of cauliflower - this rich and delicious smoothie/shake/bowl is just over the top wonderful. 

I love to make my smoothies SUPER thick, l actually wish I didn’t have to include liquid at all. The closer to an ice cream consistency that I can get, the better. 

The month of July always puts me into a very-Americana mood. I deck the house out in stars, stripes, navy, red and use the entire month as the perfect reason to break out all my favorite summertime flavors. I wanted to pull those flavors into a quick recipe and as per usual it came out in the form of a smoothie (when doesn’t it? I literally live off smoothies and smoothies bowls, y’all!) 

Let’s walk through the benefits of this Glowing Vanilla Shake. 

Cauliflower may be the white veggie but that doesn’t mean it’s lacking in the nutrition department or in the versatility arena. From tacos to salads to smoothies- is there anything cauliflower can't do? Cauliflower is a great provider of Vitamin C and folates. Tahini (ground sesame seeds) is typically used in savory dishes as a component in dressings but I love using it in this unexpected way. Sesame seeds are a rich source of calcium and Vitamin E which is an antioxidant, helping to protect those precious cells of yours from the harm caused by free radicals! Hemp seeds are a wonderful source of protein and Omega-3s not to mention they do magic to help give your skin that glowing, just showered freshness. Vanilla and banana add sweetness, creaminess and the most pleasant aroma! I'm sold!!!

Glowing Vanilla Shake

You need:

  • 1/2 cup unsweetened almond milk
  • 1 cup cauliflower- steamed & blanched, frozen or raw (if you have a high-speed blender) will work!
  • 1 frozen banana
  • 1/2 cup ice
  • 1 TBSP runny tahini 
  • 1 TBSP hemp seed
  • 1 tsp pure vanilla extract 

Get cooking:

  1. Add all ingredients to a blender, puree until thick and creamy. 
  2. If you need to add more liquid to get your shake moving, do so in small increments. 
  3. If eating as a bowl top with chia, cherries and granola!