It’s been a while since I have posted a new recipe. I know this. I’m trying to get into the groove of working full time again. I am slowly getting adjusted to my new routine. Please forgive me! I rarely post on Instagram during the week anymore because of this! So sad. I will fix this. That is a promise!
I have been keeping up with my food prep, though. I made protein pancakes to last me a few mornings. I will not be sharing that recipe. They were too dry! I’m sure you saw that picture I posted of a strawberry massacre on top of two pancakes, right? That solved my problem.
I just made acorn squash and turkey meatballs for tomorrow. NUMS. It’s really not hard to prep food for the week on days you don’t see your boyfriend because he’s slaving away on homework for eight hours in the computer lab at school. I also don’t have kids. I’m sure that helps.
- 1 cup grated zucchini
- 3/4 cup diced strawberries
- 2 eggs
- 1/4 cup pure maple syrup
- 1 tablespoon unsweetened almond milk
- 3 tablespoons coconut flour
- 3 tablespoons almond meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- dash of salt
- coconut oil spray
- Preheat oven to 375 degrees.
- In a medium bowl, whisk eggs. Add the rest of the wet ingredients (minus coconut oil spray) and mix well. Set aside.
- In another medium bowl, add coconut flour, almond meal, baking powder, baking soda, cinnamon and salt. Mix well.
- Add dry ingredients to the zucchini mixture and mix evenly.
- Line a muffin tin with cupcake liners and lightly spray with coconut oil.
- Fill with batter until about 3/4 full.
- Bake for 35-40 minutes or until a toothpick comes out clean.
Makes about 9 muffins.
Note: make sure they completely cool! It is a very wet batter, it will fall apart on you!