Paleo Zucchini Chocolatte Muffins

Sneaking veggies into all my desserts is my thing! Healthy is also my thing and these are great alternatives to crazy sugar packed muffins! Chocolate, healthy, decadent dessert (or breakfast!) what more could you want?

What you need:

• 1 medium sized zucchini, shredded
• 1 ripe banana, mashed
• 2 eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup or sweetener of choice
• 1/4 teaspoon sea salt
• 1.5 cups almond flour
• 3/4 cup cassava flour
• 1 teaspoon baking soda
• 1/3 cup roasted carob powder, can also use cacao or unsweetened cocoa
• 1/2 teaspoon cinnamon
• 1/8 teaspoon pumpkin spice seasoning
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/4 cup dairy, gf chocolate chips

What you need to do:

1. Preheat oven to 350 degrees
2. Line a muffin tin with liners or grease with cooking spray
3. Shred your zucchini, then squeeze out all excess liquids. Set aside
4. Add everything else in a bowl, minus chocolate chips and stir together. 
5. Fold in zucchini
6. Fold in chocolate chips
7. Bake in oven for 25-28 minutes
8. Let cool for 15 minutes
9. Eaaaat them suckers cause they're good

Baked Beet Falafels

Okay, I like beets now..it's a thing. I also love falafel's so why not mix the two? You get an incredible color from these and they're delicious. This was my lunch today, I just broke the falafel up on a Flatout wrap, added some kale, crunchy cole slaw mix, bell peppers, cucumber and topped with a little bit of Drew's Organics peppercorn ranch dressing. So good! I wish I would have gotten a better picture of the whole falafel! Oh wellll.....let's make 'em!

serving size: 12 falafels

What you need:

• 1 can of chickpeas
• 2 medium sized cooked beets, diced
• 1-2 teaspoons minced garlic
• little bit of avocado oil
• 1/2 lemon, juiced
• 1/4 cup oats
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 red onion, diced
• 1/2 cup cilantro, roughly chopped
• handful of parsley

What you need to do:

1. Preheat oven to 350
2. Line a baking sheet with parchment paper
3. Honestly, I threw all of the ingredients in my food processor and processed! That easy
4. Form into 12 balls and smoosh them down on the parchment paper
5. Bake for 15 minutes, then flip and bake 15 more minutes
6. Remove from oven and enjoy!

Vegan Bang Bang Tofu Bowl

I love Bang Bang shrimp and this version is made a smidge healthier using tofu, vegan mayo, and I mix my panko with whole wheat breadcrumbs for the coating! These bowls are super versatile, as in you can literally customize this with anything! I am a bit low on quinoa at the moment, so I opted for farro and then I added some veggies I had on hand. Keep in mind, if you aren't vegan or veg, or just don't like the taste/texture of tofu, this breading will work with chicken also. (and shrimp, duh) I am definitely an "add a pinch of this and a splash of that kinda gal" so I'm gonna try real hard with these measurements here! Anyway, here I present to you my healthy, Vegan Bang Bang tofu bowl recipe!

What you'll need:

For the tofu:

• 1 package firm or extra firm tofu (cubed)
• 1/4 cup vegan mayo (I like the brand Just)
• 2 tablespoons Sriracha (more/less depending on preference) 
• 1 teaspoon seasoned rice vinegar
• 1/2 cup or more flour (I used whole wheat from King Arthur)
• 1/2 cup or more Panko bread crumbs 
• 1/2 cup* or more whole wheat breadcrumbs (I grabbed mine from Whole Foods) *optional
• Water (add bit by bit til you get a batter consistency)
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder

For the rest of the bowl:

• 1/2 cup uncooked and rinsed grains (I used farro, quinoa would be awesome here too!)
• 1 ish cup of veggies (I used up my carrots and kale and some edamame, this is where this recipe is fun because you can use ANYTHING and customize it to your liking)
• 1-2 teaspoons soy Sauce or tamari (I used Bragg's Liquid Amino's cause it's delicious and better for you)
• 1 teaspoon toasted sesame oil
• more sriracha!

What you need to do:

1. Press out liquid from tofu. This is important! I place multiple paper towels on the tofu then set my heavy marble cutting board on top for at least 30 minutes.
2. Preheat oven to 450℉.
3. Line a baking sheet with parchment paper.
4. Cut your tofu into cubes.
5. Mix your flour, spices and water until you get a batter like consistency. 
6. Toss tofu in batter, than transfer to your panko/breadcrumb mixture
7. Roll tofu cubes in mixture.
8. Place tofu cubes on baking sheet, evenly spread out. I had to use two sheets.
9. Place in oven for 40 ish minutes, it's a good idea to flip them halfway through, so they brown and crisp up evenly.
10. Make your bang bang sauce! In a medium bowl combine, sriracha, rice vinegar, and vegan mayo, whisking well.
11. While the tofu is cooking, make your grains, following package directions.
12. When the tofu is done, add tofu to sauce mixture and toss to coat evenly.
13. Add your sesame oil to a small frying pan over medium-high heat. Once hot, add in your veggies, soy sauce (or alternative) and sriracha. Could also add in a little honey!
14. Cook until veggies are tender.
15. Assemble that bowl!
16. Top with more sriracha, sesame seeds, chopped spring onion, whatever!
17. You're done! Enjoy!

Be sure to check out my instagram for all my recipes first!