Zucchini Bread



For those of you who have a garden…have you started your stock pile of zucchini? Did you let some grow too big and not quite sure what to do with it all? Look no further…

Zucchini Bread

I love this recipe and so does everyone else I share it with.

Helpful hint: grate zucchini and freeze in Ziploc bags so you can make this bread all year long!

Ingredients:

2 (up to 2 .5) cups zucchini, grated, juices NOT removed (1 large zucchini or 2 small)

1 cup canola oil or half unsweetened applesauce/half oil

3 eggs, beaten

2 teaspoons Watkins vanilla extract

1 1/4 cups sugar or organic evaporated cane juice, Stevia, OR you could try honey?!?

1 1/2 cups unbleached all-purpose flour + 1 1/2 cups white whole wheat flour if you can find OR regular whole wheat flour (Sift flour together with the baking powder/soda/salt/spices for a lighter texture.)

1/2 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3 teaspoons cinnamon

1/8 teaspoon nutmeg

Instructions:

Combine zucchini, oil, eggs and vanilla. Stir in sugar. Stir in flour with baking powder, baking soda, salt, cinnamon and nutmeg until combined. This is easier when done in batches. If the batter looks thick, don’t panic! Place batter into two loaf pans that have been sprayed with cooking spray, and bake for 1 hour at 350 degrees. Enjoy!

Good quote: “If we only address the symptoms and not the causes, the same problems will come back again.” Dean Ornish, M.D. founder and president, preventative medicine research institute



Until next time…

look good, do good, do good

https://davissportsnutrition.com/




Great Harvest Bread Company

Looking for a great local bread company to purchase your ooey-gooey cinnamon rolls on Sunday morning or you fresh baked focaccia to pair with your Italian dinner?

Look no further:

recently ventured out to a new location in West Des Moines making OH SO convenient for people to get their fresh baked goods.


Not even kidding, one of the BEST cinnamon rolls I have ever had! (besides grandma Smiths, of course)

Wheat focaccia with sun dried tomatoes….delish!

Until next time…

look good, feel good, do good

Sweet Potato Biscuits

Hope everyone had a Merry Christmas and Happy New Year! 2011 is going to be an amazing year….make it happy and healthy!

I am flattered to help bring in the New Year on Iowa Momentum Magazine’s January cover!

These tasty biscuits are an absolute MUST make. They are paired perfectly with chili, tomato or tortellini soup. A nice twist on the traditional cornbread.

Sweet Potato Biscuits
recipe from Bon Appetite
Prep 20 min, total time 1 hour. Make 16-20.
Calories: about 170
Ingredients:
1 large sweet potato peeled and pierced with a fork and steamed -preferably organic as potatoes are one of the “dirty dozen”
1 1/3 C whole wheat flour
2/3 C yellow cornmeal
1 T baking powder
3/4 tsp salt
1/2 C chilled unsalted butter, cut into 1/2 inch cubes (I used real butter for the flavor and the flakiness it gives however if someone tries a lower calorie option such as Land o Lakes, let me know how it turns out)
1/2 C buttermilk
1/4 C real maple syrup
1/2 C pecans, toasted and chopped
Instructions:
Preheat oven to 425F. Line baking sheet with parchment. Microwave potato until tender (can use a Ziploc steambag). Let cool. Blend 1 1/3C flour and next three ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend. Sprinkle dough with flour. Pat into 8 1/2 inch square. Cut into 16-20 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18-20 minutes.
Enjoy! I plan to bring to Thansksgiving next year!

Until next time…
look good, feel good, do good
https://davissportsnutrition.com/

Rachel’s Baby Shower


Sunday my sister, a few pals, and I hosted a baby shower for our girlfriend Rachel!
We are all anxiously awaiting meeting her baby girl Christmas Eve.

we had a great spread of yummy food and lots of pink decor

I wanted to try my hand at making and decorating cupcakes. With a little help from my mom, they turned out beautiful.
Lemon Cream Cupcakes
Ingredients:
1 cup butter or margarine, softened
2 cups sugar – I used about 1/4 cup less
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour – I used 1 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream – I used lite sour cream, I am guessing you could use plain yogurt too
FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners’ sugar
2 tablespoons lemon juice – I would omit and just use vanilla and a little almond flavoring for a richer and less lemony flavor
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel – I did not have any left so omitted
1 tablespoon milk
the frosting was a bit runny so my mom came to the rescue and added about a 1/4 c lite sour cream and a bit more powdered sugar
Instructions:
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
I also made a new Pumpkin Bread recipe that turned out delicious.
Whole Wheat Pumpkin Bread
Ingredients:
you will see my ingredient changes on the side
3 1/2 cups all-purpose flour – I used whole wheat flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice – I omitted and used a little more of the other spices
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar – can use about half to 1/3 of this amount
1 cup canola oil – used half unsweetened applesauce
4 eggs, beaten
2 cups solid pack pumpkin puree (1 can)
2/3 cup water
Instructions:
Preheat oven to 350 degrees F. Grease two loaf pans.
In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Erica Lea (Rachel’s sister-in-law) provided these other scrumptious dishes
Cinnamon Baked French Toast
Ingredients:
on the side are options for those who would like to “healthify” it
1 loaf Crusty Sourdough Or French Bread – opt for a whole wheat version
8 whole Eggs
2 cups Whole Milk – opt for 1% or skim
½ cups Whipping (heavy) Cream – try lite cream, fat free half and half, buttermilk or mixing 1/2 T flour with 1/2 C milk
¾ cups Sugar
2 Tablespoons Vanilla Extract
Topping
½ cups All-purpose Flour – whole wheat flour or white whole wheat flour
½ cups Firmly Packed Brown Sugar – loosely packed
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces – could try to use slightly less, although does make a perfect topping
Instructions:
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and
evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Muffin Melts

crunchy and creamy in one bite

Ingredients:
on the side are option for those who would like to “healthify” it
12 whole Hard-boiled Eggs, Peeled And Chopped
2 cups Grated Cheddar Cheese – opt for 2%
1 cup (Real) Mayonnaise – opt for lite or half plain yogurt
12 slices Bacon, Fried And Crumbled – try turkey bacon
1 Tablespoon (heaping) Dijon Mustard
½ teaspoons Garlic Powder
3 dashes Worcestershire Sauce
6 whole English Muffins Split – use whole wheat English Muffins
Instructions:
Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element. So good!

and of course….the lady of the hour….
Rachel!

showing off the belly bumps….
Rachel at 33 weeks
Me at 25 weeks

Until next time…
look good, feel good, do good

Zucchini Bread

Zucchini Bread
recipe from my good pal Abby and can be viewed on her blog at:
http://abbyashton.wordpress.com/2010/04/17/my-favorite-zucchini-bread/

Ingredients:
2 (up to 2 .5) cups zucchini, grated, juices NOT removed (1 large zucchini or 2 small)

1 cup oil (Abby recommends using 1/2 to 3/4 cup extra-virgin olive oil and for the remaining 1/2 to 1/4 cup use a light canola oil)
3 eggs, beaten
2 teaspoons Watkins vanilla extract
1 1/2 cups (for a sweeter bread, use 1 3/4 cups) sugar or sugar substitute, like organic evaporated cane juice, Stevia, OR you could try honey?!?
1 1/2 cups unbleached all-purpose flour + 1 1/2 cups white whole wheat flour if you can find OR regular whole wheat flour (Sift flour together with the baking powder/soda/salt/spices for a lighter texture.)
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons cinnamon
1/8 teaspoon nutmeg

Instructions:
Combine zucchini, oil, eggs and vanilla. Stir in sugar. Stir in flour with baking powder, baking soda, salt, cinnamon and nutmeg until combined. This is easier when done in batches. If the batter looks thick, don’t panic! Place batter into two loaf pans that have been sprayed with cooking spray, and bake for 1 hour at 350 degrees. Enjoy!

YUM TUM! Does it get better than a baked good and a veggie all in one!?!

Thanks Abby!

Until next time…
look good, do good, feel good
www.davissportsnutrition.com

Banana Applesauce Bread

I had some overdo bananas sitting in my fruit basket so it was time to make my oh-so-good banana bread!


Banana Applesauce Bread
from the Eat-Clean Diet Cookbook
Ingredients:
2 C whole wheat flour
1/2 c honey OR packed 1/2 c Splenda brown sugar OR regular brown sugar
1 T baking powder
1 tsp cinnamon
1/4 tsp baking soda
4 egg whites beaten until fluffy
1 C mashed bananas
1/2 C buttermilk OR skim milk with 1T lemon juice mixed in to sour
1/3 C unsweetened applesauce OR canola oil
1 tsp Watkins vanilla
1/2 C chopped walnuts (optional)
1/2 C raisins (optional)
1 T orange zest (optional)
cooking spray
Instructions:
Preheat over to 350F. Lightly coat one bread loaf pan with cooking spray. In large bowl combine dry ingredients. In another medium bowl, beat egg whites until fluffy. Prepare soured milk and pour this, bananas, vanilla, and applesauce into a large bowl. Add dry ingredients to wet and mix until just combined. Fold in egg whites, nuts, raisins, and orange zest. Pour into loaf pan and bake for 55minutes. Enjoy!
Until next time…
look good, feel good, do good