Archive for November 23, 2016

Zucchini Bread


Zucchini bread is so delicious. It’s always so easy and great for breakfast, snacks, and dessert. The zucchini makes it super moist and gives it a great texture, just don’t tell the munchkins that it has veggies lol. It’s one of my brothers favorite recipes though he likes it when I add mini chocolate chips.


3/4 Cup Flour

3/4 Cup Whole Wheat Flour

1 Tsp Cinnamon

1/2 Tsp Baking Soda

1/2 Tsp Salt

1/2 Tsp Nutmeg

1/4 Tsp Baking Powder

1 Cup Sugar

1 Cup Finely Shredded Unpeeled Zucchini

1 Egg

1/4 Cup Coconut Oil

1/4 Tsp Shredded Lemon Peel

1/2 Cup Chopped Walnuts

I made a double batch so keep that in mind when looking at my pictures. In a large bowl combine the two flours, cinnamon, baking soda, salt, nutmeg, baking powder, and sugar.

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After adding in all your dry ingredients now you can mix in your wet ingredients. Combine the eggs, coconut oil, and grated zucchini. You also want to mix in the nuts, lemon peel, and if you want the chocolate chips.

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Mix together until everything is combined.


For a single recipe spray one loaf pan and pour the batter in. Bake at 350 °F (177 °C) for 55-60 minutes until the top is golden brown and a toothpick pulls clean from the center.

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Cool in the pan for 10 minutes before removing and cooling completely. My brother likes to eat this warmed slightly in the microwave but my dad likes it toasted with butter for his breakfasts.


Makes 1 loaf (15 slices)

Serving 1 slice

Calories 160

Fat 6.7 g

Sat Fat 3.9 g

Cholest 12.5 mg

Sodium 101.1 mg

Carb 23 g

Fiber 1.3 g

Sugar 13.9 g

Protein 2.5 g

Mushroom Galette


A galette is basically a pie, savory or sweet, that is baked on a tray instead in a pie dish. I love mushrooms in this and the pie crust aspect is just to die for. The goat cheese is also a super nice tangy surprise that plays off the caramelized onion spread really well. It does take some time so be aware.



1 Cup Flour

1 Cup Whole Wheat Flour

1 Tsp Salt

3/4 Cup Cold Butter

1 Tbs Apple Cider Vinegar

1/4 Cup Ice Water


2 Oz Goat Cheese

1 Onion

1/2 Tbs Butter

1/2 Tbs Oil

1 Tsp Minced Garlic

2 Tbs White Wine

16 Oz Mushrooms

1 Tsp Oil

1 Tsp Salt

1/2 Tsp Pepper

1 Tsp Garlic Powder

2 Tsp Parsley

1 Egg

So first you want to start your caramelized onion spread because it will take the longest. Dice the onion and place it with the butter and oil in a pan over low heat. Stir frequently so that the onions don’t burn.

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While the onions are going you can start on your crust. Combine the flours, salt, and butter. Pulse that until you get a find crumbled sand texture.

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Once you reach the sandy texture add in the apple cider vinegar. Turn that on low and carefully pour your super cold water in until the dough just starts to come together.

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Carefully and quickly roll that out into an 18 inch round and then place that in the fridge.

**Most pie crust recipes would have you rest and chill the dough before rolling them I like to reverse that. If I roll it and then chill it when it’s ready to be used I won’t be over working that butter.**

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Back to the onions! When they all have a nice dark brown color you want to stir in the garlic and white wine. Cook for another 5 minutes just to absorb that wine before removing from heat. Place them in a food processor and process till smooth.

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Now you’ll want to prepare the mushrooms. Chop them into larger pieces. Stir in the oil, garlic, salt, pepper, and parsley. Set the mushroom mix to the side.

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Take your cold crust out of the fridge and spread 3/4 of your goat over the bottom of the crust. Leave a 1 inch rim on the outside. Spread the caramelized onion spread over the top.

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Lastly the mushroom mix. Pile the mushrooms on top and sprinkle the remain but of goat cheese over the top.

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Fold the crust up and over the mushrooms forming little over lapping pleats.


Brush the edges with an egg wash and bake at 400 °F (205 °C) for 25-30 minutes or until the crust is nice and golden brown.

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Slice and serve. I personally think this goes great with steak and salad. It also makes really good leftovers for a savory breakfast with eggs.

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Serves 8

Serving 1 Slice

Calories 310

Fat 21.1 g

Sat Fat 12.4 g

Cholest 64.4 mg

Sodium 440.7 mg

Carb 26.1 g

Fiber 3.1 g

Sugar 2.5 g

Protein 5.8 g

Roasted Chicken and Pan Vegetables


I love this recipe. It does take a while but it’s really easy with only a small amount of work. The chicken is super moist and the vegetables roast in the fat that drips of the chicken making them mind blowingly delicious. The vegetables are also super versatile.


1 Chicken

3 Tbs Oil




1 Cup Carrots

1 Onion

1 Lb Red Potatoes

1 Red Pepper

8 Oz Mushrooms

You want to start by preparing your chicken. Use a roasting pan and rack. Rub 1 tbs of oil over each side  of the chicken. Sprinkle each side salt, pepper, and sage. Lay the chicken in the pan with the fattiest side on top. That way the chicken will self baste.

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Create a foil tent. You want to use the foil to create a heat barrier over the chicken. You just want to shield the chicken from heat but not a complete seal around it.


Use this chart to see how long you should cook your chicken. This is also helpful for planning when your vegetables need to go in. The hard vegetables need to cook for 45 minutes and the soft vegetables need to cook for 30 minutes.


When I say hard vegetables I’m talking about the carrots, onion, and potatoes. Dice the carrots and potatoes and slice the onion. Combine with 1/2 Tbs oil and salt and pepper.

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When the hard vegetables are ready to go remove the chicken from the oven and dump the vegetables into the bottom. Gently shake the pan so that the vegetables are distributed evenly across the bottom of the pan.

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Now you can prepare your soft vegetables. Chop the mushrooms and the pepper. Mix with the remaining 1/2 tbs of oil, salt, and pepper.

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When the soft vegetables are ready to go in you want to repeat the same thing as with the hard vegetables.

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When the chicken is finished remove from the oven and let rest for 10-15 minutes. After resting you can cut your chicken. You should end up with 8 parts. Two breasts, two thighs, two drumsticks, and two wings.

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Serve up with those delicious chicken fat flavors vegetables.


Nutrition for 3 1/2 lb Chicken

Serves 8

Serving 6 Oz Chicken 1/8 vegetables

Calories 467

Fat 29 g

Sat Fat 7.7 g

Cholest 151.9 mg

Sodium 1919 mg

Carb 20.4 g

Fiber 3.1 g

Sugar 6.2 g

Protein 33.9 g

Chocolate Raspberry Cupcakes


I love chocolate and raspberry together and what better way to put them together than in a cupcake. I love doing this on a vanilla cupcake just to lighten things up a bit. It worked great for the late summer BBQ I took them to.



1 1/4 Cup Flour

1 1/2 Cup Whole Wheat Flour

2 1/2 Tsp Baking Powder

1/2 Cup Butter

1 3/4 Cup Sugar

1 1/2 Tsp Vanilla

2 Eggs

1 1/4 Cup Milk

Raspberry Filling

12 Oz Raspberries (Fresh or Frozen)

1 Tbs Honey


6 Tbs Butter

4 – 4 1/2 Cup Powdered Sugar

1/4 Cup Milk

1 1/2 Tsp Vanilla

2 Oz Unsweetened Baking Chocolate

In a bowl combine together the two flours, the baking powder, and 1 tsp salt. Set that to the side for now.

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In a stand mixer combine the butter, sugar, and vanilla. Beat together on medium speed for a few minutes until fluffy.

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Add in the eggs one at a time. Beat together completely before adding in the second egg.

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Now you can add in the milk and flour mix alternating until everything is in the batter. Start with the dry mix and end with the wet. Incorporate a lit bit at a time mixing on medium until completely mixed before adding in more.

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Scoop the batter into lined cupcake tins. I love making mini cupcakes because then you can eat more than one. It makes 30 normal sized cupcakes and 96 mini’s. Fill the tin 1/2 to 3/4 of the way full. Bake at 375 °F (190 °C) for 8-12 minutes for mini’s (18-20 for regular).


While the cupcakes are baking you want to start your filling. Combine the raspberries and honey in a pot and cook on low until syrupy.

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Once there are no lager pieces of raspberries remove them from the heat and strain out the seeds. Cool and then place into a container that you can squeeze from.

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Remove the cupcakes and cool completely before filling the cupcakes with raspberry filling.


Once filled you can make your frosting. Start by melting your chocolate and allowing it to cool slightly.

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Next you want to cream your butter.

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Add in a small bit of powdered sugar and the vanilla. Beat together completely before adding in the milk and another part of powdered sugar.

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Add in the melted chocolate and then finish combining in the remaining powdered sugar.

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Once the frosting is complete you can frost your cupcakes and enjoy the great flavor combination.


Serves 32 Mini’s 30 Regular

Serving 3 Mini’s 1 Regular

Calories 144 153

Fat 3.6 g 3.9 g

Sat Fat 2.1 g 2.2 g

Cholest 17.8 mg 19 mg

Sodium 11.7 mg 12.5 mg

Carb 27 g 28.8 g

Fiber 1.5 g 1.6 g

Sugar 18.4 g 19.6 g

Protein 2.3 g 2.4 g

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