Paleo Dark Chocolate Chip Zucchini Bread

Yes, this is as good as it looks. And yes, it's also decently healthy (aside from the chocolate part). This is my dark chocolate chip zucchini banana bread, and it's gluten free, grain free, dairy free, and absolutely delicious - even for breakfast if you feel so inclined. I make my regular banana bread so darn often that I decided I needed to try something new this time around. And although it's not as amazing as my original banana bread, this version is a great twist on the original recipe.

Zucchini is super high in fiber and low in calories, making it a great food to incorporate into any recipe. It's also rich in potassium, just like bananas, so you're really getting your fill with this recipe. I used coconut flour, as usual, which is also super high in fiber and even better, low in carbs. But really, how good is this recipe!? This bread is also sweetened naturally (aside from the chocolate chips which are totally optional), and fulfills my constant dessert craving that I have throughout the day. Luckily, I don't feel guilty snacking on this one, which is exactly why I make recipes like this!

Recipe:

• 1 cup organic shredded zucchini, or about 1 medium sized zucchini
• 1 large ripe banana, mashed up
• 6 organic eggs
• 3 tbsp REAL maple syrup, or raw honey
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 3/4 cup coconut flour
• 2 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp salt (I used pink Himalayan)
• 1/2 to 1 cup dark chocolate chips (optional, depending on your preference)

Directions:

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Squeeze the excess water out of the shredded zucchini either in a paper towel or dish towel.
3. Throw everything together in a food processor (minus the chocolate chips) on low until well mixed.
4. Fold in about 2/3 of the chocolate chips to the mixture.
5. Pour mixture in to a greased (I used ghee), 8x8 pan, and sprinkle the remaining chocolate chips on top.
6. Bake at 350 degrees for about 30-40 minutes, or until the top is nicely browned and you can insert a toothpick in the middle and it comes out clean.

Pumpkin Risotto with Pancetta and Sage

Gotta love a yummy comfort food, especially a "healthified" option! This isn't in the post holiday detox plan really (it's a little too carb heavy, plus there is some dairy), but it's a good recipe to save for those nights where you're just craving something warm and comforting... Or if you aren't detoxing post holidays, then whip this up right this instant! Honestly, all the ingredients in this are pretty darn good for you. I didn't use any cream, milk or butter for the risotto, and it still came out delicious and creamy. 

As usual, this dish is gluten free and could be dairy free if you want to omit that too. I usually don't see anything wrong with adding a little high quality/organic cheese to a dish every so often. Just don't make it a daily occurrence! Recipe below. Let me know how you like it!

Ingredients:

• 2 cups rice (I use Trader Joes organic wild, sprouted rice)
• 3/4 cup canned pumpkin
• Chopped pancetta (however much you want really)
• 1 red onion
• 4 cloves garlic
• Large bunch of fresh sage
• Organic chicken or bone broth
• 1/2 cup grated or shaved parmesan cheese
• Ghee
• Extra virgin olive oil
• Salt & pepper (Himalayan) 

Directions:

1. Heat olive oil & ghee in a large pan and add the onion. Cook until translucent. Add garlic cloves (minced or chopped very fine). Season with salt and pepper to taste. Add the rice and sauté for a couple more minutes so rice is slightly toasted. 
2. Pour the chicken broth into the pan and cook per instructions for rice (for the rice I used, I believe it was 2 cups of broth for 1.25 cups of rice). Stir occasionally until all liquid has been absorbed (about 25 minutes).
3. While the rice is cooking, in a separate pan, fry the pancetta until crispy. Remove from the pan, but don't remove the leftover fat. Use that to cook the sage and make it super crispy!
4. Once the sage is done cooking, I threw the pine nuts into the pan and cooked them just a bit so they were crunchier.
5. Once the rice is almost done cooking, add the canned pumpkin to the mixture and cook for a few more minutes until everything is heated and mixed well. Season with more salt and pepper if needed.
6. Once everything is ready, add the rice mixture to a bowl. Top with parmesan, pancetta, sage, and pine nuts, and enjoy!

Pumpkin Protein Oatmeal

I love having oatmeal for breakfast, but lately I've been really trying to incorporate some more protein into my morning meals. If I'm not having my usual shake or eggs, I find it hard to make sure I'm getting enough! This recipe is delicious, quick, and warming - perfect for these chilly winter days we're having, plus it is packed with nutritious ingredients and a good amount of protein. Better yet, it only takes about 10 minutes to make!

You can play around with toppings for this, but I went with cinnamon (which is a wonderful, warming spice in the winter, plus it balances blood sugar), cacao nibs for a little crunch (these little guys are loaded with iron, magnesium, fiber and so much more!)., and a little maple syrup for sweetener!

Ingredients:

• 1/2 cup old fashioned oats
• 1/2 cup almond or coconut milk
• 1/2 cup water
• 1/2 ripe banana sliced
• 1/4 cup pumpkin puree
• 2 egg whites (remove the yokes)
• 1 tsp vanilla extract
• 1/2 teaspoon pumpkin pie spice (or you can do a mixture of ground cloves, cinnamon, & nutmeg)
• pinch of cinnamon
• pinch of sea salt
• cinnamon & cacao nibs for topping

Directions

• In a sauce pan, combine the milk, water, banana slices, pumpkin puree, spices and salt over medium to high heat. Bring to a boil.
• Once the mixture is boiling, add the oatmeal and bring down to a simmer. Cook until almost all the liquid is absorbed and the oats are soft.
• Pour in the egg whites and stir constantly so that they mix well (otherwise you'll get chunks of egg whites in the oatmeal). Cook for about 1-2 minutes.
• Place into a bowl and add your favorite toppings! You could do the toppings I chose, or something like an almond butter drizzle with pumpkin seeds, fruit or pretty much anything your heart desires!

*Recipe adapted from Eating Bird Food

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