Time to do some packing

I remember once in the good old days… or maybe it was a few days ago… I used to have a couch to sit on and a rug to step on.

No, we didn’t put them at the side of the road to be picked up by gremlins and we didn’t sell them on Kijiji.

I’ll spell it out for you.  Absence of seating in this house is a sign of F-A-L-L. The cats have “claimed” their cool weather territory. If they had outside friends, I’m sure that they would be texting them to let them know of extra space that has not been filled. As it is, we have not yet received an eviction notice.

It seems that they like someone else to pay the bills while they do the sleeping. Maybe it’s time to do some packing. Just give them a box and they will pack themselves.

Baby Bear in a box

Don’t forget to pack a few bites.

Zucchini Brownie Bites

Yield:  24 brownie bites

Cook: 15 to 17 minutes

1 cup pecans

½ cup walnuts

¼ tsp. salt

2/3 cup dried dates, softened in hot water

1 ½ tbsp. chia seeds, ground (I use my Magic Bullet)

1 to 2 tbsp. coconut nectar

2 tsp. vanilla

5 tbsp. natural cacao powder

1 tsp. baking soda

½ cup grated zucchini

¼ cup chopped pecans

Preheat oven to 350 degrees F. Spread pecans and walnuts on a cookie sheet. Bake for 8 to 10 minutes or until slightly golden.  Let cool.

Lightly grease 24 mini muffin cups, or line with muffin papers.

Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft. Mix ground chia seeds with 4 ½ tbsp. hot water and set aside for about 10 minutes.

Pour  1 cup pecans and ½ cup walnuts into food processor. Process for 5 to 10 minutes or until smooth and creamy. Scrape sides of processor during mixing if necessary.

Drain dates and add to food processor on top of pecan/walnut butter. Add salt, cacao, coconut nectar, vanilla and baking soda. Process just until mixed.

Add chia/water mixture and grated zucchini. Process just until mixed, using the pulse button on your processor.

Stir in ¼ cup chopped pecans with spatula and spoon mixture into prepared muffin cups and smooth the tops.

Bake in preheated oven for 15 to 17 minutes or until a toothpick inserted into center of a muffin comes out with sticky crumbs.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Zucchini Brownie Bites

Notes:

  • If you are able to escape with a few bites, they freeze well and taste good even when slightly frozen.
  • Maple syrup or honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index.  It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.
  • Natural or raw cacao powder is high in antioxidants including magnesium. You can find it at your local natural foods store or online. If you wish, you may use regular baking cocoa from your grocery store.

This post was featured at Mostly Homemade Mondays , Allergy Free Wednesday

This post is linked to Unprocessed Fridays , Allergy Friendly Lunchbox Love , Mostly Homemade Mondays , Mouthwatering Mondays , Fat Tuesday , From the Garden , Slightly Indulgent Tuesday , Tuned-in Tuesday , Tuesday’s Table , Real Food Wednesday , Allergy Free Wednesdays , Wellness Wednesday , Whole Food Wednesday , Make Your Own Monday , Simple Meals Friday , Melt in Your Mouth Monday , Gluten-Free Recipe Round-Up , Hearthfelt Hopes , Friday Flash

From The Farm Blog Hop

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It’s important to be healthy

I’ve been told that I should try weight lifting. Okay, I’m open to that. I know that it’s good for women. Build bone mass, better metabolism, more energy, etc. I get it.

I can’t spend too much so I’m thinking that I could use household objects for the time being. Water bottles, backpack, chairs, cats. Cats… hmm..  They don’t weigh the same so I have to work on that inconvenience. Maybe add some mini weights to even out the weight. You know the kind that race horses need.

The biggest problem is where to keep weights and other exercise equipment. We have a machine in the basement, and the stationary bicycle in the living room. If I use cats, they are actually too mobile. I could never find them when I want them. By the time I wrestled on their mini weights, I would be too worn out to lift them. I’d need a nap and then I wouldn’t be able to cook dinner.

All because I’m supposed to lift weights.

At least there are muffins for dinner. My husband says they’re better than “real” muffins. I think he’d better let me eat them and go buy me some “real” weights. After all, it’s important to be healthy…

Coconut Zucchini-Carrot Muffins

Yield: 9 to 10 muffins

Cook: 25 to 30 minutes

1/3 cup almond meal (I grind my own from whole almonds)

1/3 cup buckwheat flour

1/3 cup brown rice flour

½ cup gluten-free rolled oats

2 1/2 tsp. baking powder

2 tsp. cinnamon

½ tsp. sea salt

¼ tsp allspice

2 tbsp. chia seeds, ground

1 cup unsweetened applesauce

1/4 cup maple syrup

2 tsp. vanilla

¼ cup coconut oil, melted

½ cup grated zucchini

1 cup grated carrots

½ cup unsweetened coconut

Preheat oven to 375 degrees F.  Lightly grease 9 to 10 muffin cups, or line with muffin papers. Mix ground chia seeds with 6 tbsp. hot water and set aside for 10 minutes. They will form a gel.

In a large bowl, mix together almond meal, buckwheat flour, brown rice flour, oats, baking powder, cinnamon, allspice and salt.

In another bowl, combine chia gel, applesauce, honey, vanilla and melted coconut oil. Add coconut and grated carrots. Squeeze excess water from zucchini and add to mixture. Stir just until mixed.

Add dry ingredients to wet mixture and stir lightly, just until moistened.

Spoon mixture into prepared muffin cups. Fill to the top and smooth batter with a spatula.

Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into center of a muffin comes out clean.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Notes:

  • If you want to use 2 eggs, omit the chia seeds and hot water.
  • Coconut nectar or honey may be substituted for maple syrup.
  • Coconut nectar is full of nutrients and is very low on the glycemic index.  It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.

Coconut Zucchini-Carrot Muffins

This post was featured at Make Your Own Monday and Unprocessed Fridays

This post is linked to Gluten Free Recipe Round-Up , Homestead Barn Hop , Better Mom Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Motivation Monday , From the Garden , Hearth and Soul Hop , Fat Tuesday , Tasteful Tuesdays , Tuned-in Tuesdays , Slightly Indulgent Tuesday , Cast Party Wednesday , Real Food Wednesday , Gluten-Free Wednesdays , Healthy 2day Wednesdays , Whole Foods Wednesday , Allergy Free Wednesday , Lovely Ladies Linky , Waste Not Want Not Wednesday , Wellness Wednesday , Full Plate Thursday , Simple Lives Thursday , Make Your Own! Monday , Unprocessed Fridays , Allergy Friendly Lunchbox Love , Healthy Vegan Friday , Tasty Traditions , Thank Your Body Thursday , Foodie Friday , Simple Meals Friday , Whole Food Fridays , Wellness Weekend

The Jenny Evolution

Not exactly play dough anymore…

You know how you encounter different things throughout your life that make you think, “Yeah, this is what I’m supposed to do. This is what life is going to be.”
Then, you say to yourself,”Um, I don’t think so…”

Well… I always seem to come back to recipes. When I was 6 years old, I got my first cookbook.
Of course it involved homemade play dough but I guess I was hooked.

And so the blog begins…..

Mint Chocolate Fudge

Mint Chocolate Fudge

Yield: 18 pieces or one 8 ½-inch x 4 ½ -inch loaf pan

Freeze: 1 ½ to 2 hours

¼ cup dried dates softened in hot water

1 cup chopped ripe avocado

2 tbsp. coconut nectar

1 tsp. peppermint extract

5 tbsp. natural cacao powder

1/8 tsp. sea salt

1/3 cup coconut oil, melted

Line an 8 ½ x 4 1/2- inch loaf pan with parchment paper. Set aside.

Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft.

Drain water from softened dates and place in food processor. Add avocado, peppermint extract and coconut syrup.  Process until smooth.

Add cacao and salt and process until well mixed.

Add melted coconut oil and process until smooth and creamy.  You shouldn’t see any date or avocado chunks.

Spoon into prepared pan and smooth top with a spatula.

Put in freezer for 1 ½ to 2 hours or until solid. Cut into squares.

Put into container and store/hide it in the deepest, darkest part of your freezer.

Notes:

  • Honey may be substituted for coconut nectar.
  • Natural or raw cacao powder is high in antioxidants including magnesium. You can find it at your local natural foods store or online. If you wish, you may use regular baking cocoa from your regular grocery store.

Mint Chocolate Fudge

This post was featured at Make Your Own Monday Gluten-Free Wednesdays , Raw Foods Thursdays

This post is linked to Gluten Free Recipe Round Up , Healthy 2day Wednesdays Gluten Free Wednesdays  , Real Food Wednesday  , Whole Foods Wednesdays, Raw Foods Thursdays , Unprocessed Fridays , Wellness Weekend , Healthy Vegan Friday , Homestead Barn Hop Better Mom Monday Melt in Your Mouth Monday , Mostly Homemade Mondays , Natural Living Monday , Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesdays , Tuned-in Tuesday , Tasty Traditions , Wellness Wednesday , Make Your Own! Monday , Allergy Free Wednesdays , Cast Party Wednesday , Full Plate Thursday , Heartfelt Hopes , Simple Lives Thursdays , Foodie Friday , Gluten Free Fridays , Friday Flash , Fight Back Friday , Healing with Food Friday , Potluck Party , Simple Meals Friday , Weekend Potluck

From The Farm Blog Hop