Zucchini Muffins
Tuesday, 06 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings |
Ingredients
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup nonfat milk
- 2 egg whites
- 1/8 cup vegetable oil
- 1/3 cup honey
- 1 cup zucchini grated
Ingredients
| |
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
- Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
- Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
- Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.
Recipe Notes
140 Calories
- Published in Breakfast
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Greek Zoodle Salad
Tuesday, 30 August 2016
Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!
| Prep Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
people |
Ingredients
- 2 zucchini
- 1/4 English cucumber chopped
- 10 cherry tomatoes halved
- 10 kalamata olives pitted and halved
- 1/4 cup red onion sliced
- 2 ounces crumbled reduced-fat feta cheese
- 2 tbsp olive oil extra virgin
- 2 tbsp lemon juice
- 1 tsp dried oregano
- salt and pepper to taste
Ingredients
| |
Instructions
- Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
- Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat.
- Marinate salad in refrigerator for 10 to 15 minutes.
Recipe Notes
147 Calories
