Zucchini Cookies

September 12, 2010

I really wanted to bake some Zucchini cookies, especially since I have an abundance of zucchini. I pulled up and old recipe and was shocked at how bad it was. No wonder the hubby loved them. Trying to convert this recipe to healthy is beyond my scope of knowledge. With a little googling and taking some chances, here are my conversions.

I substituted the one and one-half cups of sugar to 1 cup of Truvia and 1/2 cup Protein powder (Any Whey that is made for baking/cooking.)

I substituted the 3/4 cup of Butter to 1/2 cup butter and 4 tsp of oil.

The recipe calls for chocolate chips. As I am not a chocolate person, I had no problem just deleting them from the recipe. If you like chocolate chips, maybe you could add carob chips instead or use 1/2 cup of chocolate chips instead of the whole cup.

The same with nuts. I feel you could delete them or only add 1/2 cup of nuts instead of a whole cup. I think nuts are a great ingredient and I added walnuts because that is what I had available and I only added 1/2 cup and chopped them on the finer side.

There are substitutions for the one egg, but I have not problem adding one egg to this recipe. I suppose you could add egg whites and a bit of oil or eggbeaters. I know there is a flax egg being used also.

Any suggestions on how to make these cookies healthier?

Cookies are done. I have not made these cookies in forever so my memory may be a big foggy. The difference in looks is that they are not as fluffy.
The difference in taste is more of a bread like cookie
What I would do different next time would be to cook them for a shorter period of time to keep them a bit moister. In addition, I think I would weight the flour instead of using a measuring cup to get some consistency. These cookies were very nutty. Fewer nuts would make me happy, as I am not a total nut person. HA!

Here is the original recipe with my substitutions in parentheses.

3/4 cup butter (1/2 cup butter and 4 tsp oil)
1-1/2 cup sugar (28 pkg. of Truvia and a tad less than 1/2 cup of Protein Powder)
1 egg
1 tsp vanilla
1-1/2 cup grated zucchini
2-1/2 cup flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup chopped nuts (I used almonds)
1-cup (6 oz) chocolate chips (I did not use, as I do not like chocolate)

Cream butter and sugar. Beat in egg and vanilla. Mix in zucchini. Stir in flour, baking powder, cinnamon and salt. Stir in nuts and chips. Drop by heaping tsp on a greased cookie sheet. Bake at 350 degrees for 15 minutes or until light brown. Cool on rack. Enjoy. I received this recipe from my mom. She of course bakes much better than I do. Moms are like that.

Camera is dead and I cannot change the batteries. Maybe someone will pop in and change them for me before the cookies are all gone.

I plan to put some of the cookies on a cookie sheet, flash freezing them, and then place them in a Food Saver bag to be popped in the freezer. I will update this post on how well they freeze later.

I hope you try this recipe and enjoy them. My Husband hates zucchini but he always asked for these cookies. I made the mistake one time of not peeling the skin off the zucchini well enough and a piece of the green shred popped out of the cookie. He then realized I had put zucchini in his favorite cookies. Little did he know I put zucchini in his meatloaf.

Sprouting Experiment

September 11, 2010

I was told you have to buy seeds specifically for sprouting. I was also told any ole seed will sprout. I am trying an experiment with Lentils.

I purchased a prepackaged bag of lentils. I rinsed them and placed them in my sprouting jar. I also rinsed and placed in a separate sprouting jar lentils purchased specifically for sprouting.

The only different in this experiment is the jar size. I did not have two large jars available. If I find the one jar needs to be bigger, I will empty my dried crackers and switch it over.

In about 3-4 days, we should have our answer. If there is no difference in sprouting, I plan to buy some chickpeas and try to make sprouted hummus for my lovely daughter.

Do any of you sprout? Do you eat store bought sprouts? If you eat store bought sprouts, is it only alfalfa or do you venture into the mung beans, lentils and the likes?

Banana Soft Serve Ice Cream

August 2, 2010

This is an amazing recipe.  It is all over the internet. I finally tried it.

I used two frozen bananas

Threw them in the food processor

and four minutes later…    Ice cream.

I stopped the food processor once to scrap the sides.

I plan on trying three strawberries and one banana next time.

You can use your imagination.  How about a blob of peanut butter.

How about a parfait with some granola sprinkled on top.

Chia Seeds, raspberries, blackberries.

Your imagination and testing will dictate how to use this fantastic recipe.

Here are  few links with pictures of this delicious treat:



Day 6

August 2, 2010

RT: 1/13/20

CT:  2/9/30

PG1:  13-4-30:  3/13

PG2:  Eat more protein

PG3:  Read one book (Beginning Running –  0/320 pages)

PG4:  Limit my time sitting on my ass.

I did very well on eating more protein.  Lots of fresh veggies. My garden is in full production.  My shoulders are getting trim but my belly just hates me.  I am going to step up the cardio and see if that helps.

I dehydrated some zucchini for bread and made some crackers.  I also dried some zucchini and sprinkled on some pink salt. OMG, they are so yummy.  This is such a great snack without all the grease and calories.

Now for the fantastic news….  I will post it in another post to keep the recipe section cleaner.  Soft serve ice cream…  You guys will not believe the taste.  It is amazing.  Only takes five minutes to make.  I am looking forward to buying some bananas and trying different flavors.  Maybe throw in a strawberry or blueberry.  How about peanut butter.  I hope you guys try this and let me know what you think.


July 22, 2010

Those that asked, I finally posted some basic recipes. I will add the rest as I have time. I hope you enjoy them.

It was interesting to go back and look at some of the recipes I used to make. Lemon Roasted Potatoes had one cup of Olive oil and one stick of butter for only 3-6 large potatoes…Yikes.

Bon appetite.

Yummy Chicken

July 22, 2010

1 cooked chicken breast, sliced into strips
1 Tbs salsa
2 Tbs sour cream
1/4 cup Colby-jack cheese or cheese of your choice

Warm chicken strips in microwave
(I like using left-over grilled chicken).
Mix remaining ingredients into small bowl and microwave for 30-60 sec. until cheese is melted.
Stir well.
Dip chicken into the sauce and enjoy!!
This really hits the spot!!

Servings: 1

** Excellent as a snack or even a lunch or dinner entree

BBQ Flank Steak

July 22, 2010

1 1/2 Lbs Flank Steak
1/2 Cup Oil
2 Tblspns Lemon Juice
1/2 Tsp Celery Salt
1/2 Tsp Coarse Black Pepper
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1 Tsp Season-All

Put Steak in a ziplock bag for easier cleanup.
Combine remaining ingredients and pour over steak, coating entire surface.
Marinate several hours, turning occasionally.
Grill 4 inches from coals 15 to 20 minutes, turning once.
Carve into thin slices on extreme diagonal against the grain.

Serves 4

Notes: Delicious. No leftovers EVER.

Red Potatoes and Thyme

July 22, 2010

1 quart water
2 pounds small red skin potatoes, quartered
1 tablespoon, extra-virgin olive oil (1 turn of the pan)
2 tablespoons butter
Salt and pepper
2 tablespoon (5 or 6 sprigs), fresh thyme, leaves stripped and chopped

In a deep, medium skillet, bring water to a boil.
Add quartered potatoes and simmer 12 minutes, until fork tender.
Drain potatoes in a colander set over a pot.
Return the pan you cooked the potatoes in to heat over medium high.
Add extra-virgin olive oil and butter, then, when butter melts add potatoes.
Season potatoes with salt, pepper and chopped thyme.
Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

Prep Time: 10 minutes, Cook Time: 25 minutes
Serves: 6

Notes: Change Oil/Butter for your particular program.


April 25, 2010

1 pear, rough chopped
2 t cinnamon
1/2 t salt
1/2 cup raw agave
1/4 cup pure grade A maple syrup (not technically raw, but used in many raw recipes—use more agave instead if you’d like it to be 100% raw, but the maple gives it a richer flavor)
1 T orange zest
juice of 1/2 orange
1 t vanilla
2 cups soaked raw almonds
1 cup soaked raw macadamia nuts
1 cup pumpkin seeds
1 banana, diced
1/4 cup unsweetened coconut

Soak the almonds and macadamia nuts for at least one hour prior to using.

In a food processor, combine the pear, orange juice and zest, and pulse until chopped. Move to a separate bowl.

Add the macadamia nuts to the food processor, pulse to chop (not mushy, but smaller, even pieces) and add to the pear and orange mixture.

Do the same with the almonds.

Next, in a separate bowl, combine the agave, maple syrup, salt, cinnamon and vanilla and mix thoroughly. Add to the nut/pear mixture and mix well.

Stir in the chopped banana, coconut and pumpkin seeds.

Spread onto Teflexx sheets in an even layer, and use a spatula to break up into larger chunks.

Dehydrate at 115* for 36-48 hours.

Gina says: “It’s worth the wait, I promise.”

Serve with your favorite fresh nut milk or coconut yogurt and berries.

I got this recipe from The Fitnessista:

Carrot Crackers

April 25, 2010

3 cloves of garlic
2 tablespoons ground flax seed meal
1/2 cup almonds (I have also used sunflower seeds and pumpkin seeds since they are cheaper)
salt and pepper
5 small organic carrots

Grind the nuts to make a flour in the food processor.
Grate the carrots (preferably in the food processor).
Combine all the ingredients and process to mix.
Spread the mixture on a teflex sheet on your dehydrator tray and dehydrate at 105* for 10-12 hours.
Flip the crackers after 6 hours and continue dehydrating.
(She usually makes these over night, so she doe not flip them and they come out fine).

I got this recipe from:

Carrot Crackers