Glazed Zucchini Lemon Loaf- Take 2

I'm Back!

Yes, I know, my last post was in Nov. 2016. 😲

But a lot has happened since then! My son is now almost 2, I have another little one on the way AND we moved back to California!!!! (I'm going to have to change my blog blurb hahaha).

Another big change is I am now a stay at home mama! This is a new adventure for me --my amazing husband worked part time and was a stay at home dad for over a year with our son-- but it has been such a wonderful experience to be with my son every day. Don't get me wrong, I'm exhausted, sometimes bored, and force us to get out every day for my own sanity but truly, seeing my son grow has been a gift. I'm not sure how long it will last but I'll enjoy it while it lasts.

So since I have all this time on my hands (sarcasm my friends) I wanted to pick this food/health blogging thing back up.



So here goes:

Zucchini Lemon Loaf --Take 2.
You can read and make my first version HERE but this one was a little different so I thought I'd share.

Makes 1- 9x5 Loaf

Ingredients: 
2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1 cup applesauce
3/4 cup sugar
1/4 cup butter, melted
2 eggs
2 tbs lemon juice ( ~1/2 of a large lemon's juice squeezed)
1 cup grated zucchini - patted dry.

Lemon Glaze 
1 Cup powdered sugar
1 tbs lemon juice
milk drops as needed ( to get desired consistency.) 

Directions: 
Preheat oven to 350 degrees F.
Mix your flour, baking powder, and salt in a large bowl.
Wisk your applesauce, sugar and butter in a small bowl until well combined. Blend in eggs and lemon juice.
Fold your wet ingredients into your dry and add in the grated zucchini.
Gently and evenly pour mixture into a greased loaf pan and bake for 45-60min until a knife comes out clean.
Let cool for 15 min out of pan.

Blend the powdered sugar and lemon juice in a small bowl. If not liquid enough, add in a few splashes of milk until you reach your desired consistency.
Gently pour glaze over your cooled loaf and let sit for another 15-20 min.

Enjoy!

Store in a refrigerator for up to a week.

Homemade Green Giant Vegetable Medley

 

We love the Green Giant Vegetable Medleys Steamers.

They are a perfect side to many of our dishes. However, they are starting to add up in price for such a small amount: 2 servings per bag! REALLY!?

 So I decided to make my own, and freeze it.

SUCCESS. 

8 servings for half the price of one bag. 

Winning.

Ingredients:

Cream Sauce
1/2 cup milk
1/4 chicken stock cube, granulated
1/4 tsp parsley
1/2 tsp garlic powder
1 tsp onion flakes
1 1/4 tsp cornstarch

The Medley
1lb of sugar snap peas
4 small red potatoes
1 large red bell pepper
2-3 tbs olive oil

salt and pepper to taste

Directions:
Sauce
On medium heat, heat milk and chicken stock granules in a small pot until it starts to produce steam. Whisk in seasonings and then cornstarch. Continuously whisk for 2-3 min.. Remove from heat and set aside. 

The Medley  
Wash and scrub potatoes under warm water. Chop into bite size chunks. Set aside. 
Wash bell pepper and chop. Set aside. 
Wash sugar snap peas if needed, set aside. 

Heat a medium skillet on medium high heat and add 1 tsp of olive oil.   
Add chopped bell pepper and saute until they start to brown a little. Remove from heat and set aside. 
Add another tsp of olive oil and saute sugar snap peas until they start to get brown spots. Set aside. 
Add another 1 tsp of olive  and saute potatoes until they start to get brown spots.

Dump all medley ingredients into a large bowl and pour cream sauce over it. Mix until well combined.
Let cool for 30 min, lightly covered. 

To Freeze:  
Place combined medley into a large freezer zip lock bag and lay flat in the freezer. 

To Cook from Freezer: 
Remove ~2 cups and microwave, covered (to steam) for 4-5 min until potatoes are cooked through.

ENJOY!!!!

 

-->

Greek Yogurt Ranch Dressing

Ranch is not my favorite salad dressing, BUT I sure did love it as dip for many many other foods. However, along with many other foods during my healthy lifestyle change, ranch was almost eliminated. 

BUT NOT NOW!!!!!

Thank goodness for the wonderful person who posted this recipe and also that person who pinned it on Pinterest. 

Using my all time favorite healthy food: Greek Yogurt, how can I not love this. 

With only 2 ingredients and 200x more healthy for you, you can't go wrong.

                                  So make some and dip your veggies in it!

Ingredients:
1 packet ranch "DIPS" mix (NOT the salad dressing mix)
1 cup of Plain greek yogurt
*optional: 1/2 cup of milk (makes it more liquid-y, perfect for salad dressing, but if you want a thick dip omit)

Directions:
Mix it all together in a small bowl. 
Serve with your favorite veggies, or drizzle over a salad. 

Gahhh so good. 

ENJOY!!!!

Healthy Baked Okra and Green Beans

 Eat your veggies...

 

• 4 oz fresh okra, chopped.
• 4 oz fresh green beans
• 2 eggs or 4 egg whites
• 1 1/4 cup bread crumbs (I used plain panko but there are so many others and seasonings)
• Paprika to taste
• Italian seasoning to taste
• Salt and pepper to taste
• 1 tbs cayenne pepper, or chili powder, or cumin, or red pepper flakes, or all!

Directions:
Preheat oven 425 degrees

In one bowl mix bread crumbs and all seasonings and spices. In another bowl whisk eggs. Set aside.
Fill another bowl with ice water and set aside.
Bring a pot of water to boil.

While waiting for boil, cut okra into 3rds of 4ths depending on size. Cut the ends off of green beans.
When boiled water is ready place green beans in for 2-3 min. When done submerge into ice water and dry on a paper towel.

Dip okra and green beans into egg mixture, shaking of extra and then into bread crumb mixture.

Place on a aluminum covered baking sheet, making sure none are touching each other.
Bake for 15-20 min until browned edges.

ENJOY!!!!