Saturday Morning: 35 Calorie Zucchini Muffins

Saturday Morning. Coffee. Attempted yard sale search.

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We have had this huge zucchini sitting in the bottom of our refrigerator for almost a month now, ok, exaggeration, maybe a few weeks and I have been bugging Savannah telling her that we need to make this and that, and I have come up with all of these zucchini ideas… and she usually turns them all down, so finally I gave up and said. Ok. I. Will. Make. Zucchini Bread. We got to the store, and I love the baking section, we saw cupcake holders, so I just had to make them into muffins.

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INGREDIENTS:

  • 2 cups grated zucchini
  • 1 egg
  • 2 egg whites
  • 7 packets of Stevia
  • 3/4 cup Flour (Any kind)
  • 1/2 cup unsweetened apple sauce
  • 4 tbsp Almond Milk
  • dash of salt
  • 2 tsp cinnamon

1. Add all dry ingredients together. Pre-heat oven to 350 degrees.

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2. Cut and grate zucchini. As you can see we had a hard time choosing which grater to use.. actually none of them were graters. We found cheese slicers, carrot peelers..everything BUT.

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Doesn’t it look like we are in the operating room about to start a surgery?

3. After grating the zucchini with my cheese grater, I chopped it into very small pieces.

photo-1344. Mix all dry ingredients and wet ingredients in separate bowls and then combine together.

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photo-137At Georgetown Cupcakes, as I have watched in the Reality Show they have on TLC, they scoop their cupcake batter using an ice cream scooper so I thought I would give it a go. My ice cream scooper was about 2.5 tbsp. I used one scoop per muffin.

This recipe can be made into bread, “cookies”, muffins or whatever other form you would like. My “cupcake/muffins” baked for around 35 minutes.

photo-138The entire batter made 15 cupcakes. Each cupcake:

*35 calories, 6 g carbs, .5 g fat, 2 g protein, 80 mg of sodium. Super nutritious! 😉

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Cauliflower Pizza Crust Recipe

Tonight I made this delicious cauliflower crust pizza for Savannah and I. I did have my doubts about a pizza crust made from cauliflower but it was actually quite good and I couldn’t even taste a difference.

So, I actually did mess up my recipe a little bit. I think it is necessary to add a few egg whites to the cauliflower before baking it in the oven, just to keep the crust more together. ( so make a note of that if you decide to try this out)

1. Wash the cauliflower in cold water and remove the outer leaves.

photo-1042. Cut the cauliflower into small chunks, just small enough so that they will blend in the blender or cuisinart.

photo-1033. We used a blender, which to be honest… you should use the cuisinart; I think it will work better.

photo-1024. At this step, using cheese cloth you should drain the ground cauliflower of all of the water. I did not plan ahead, and we didn’t have any cheese cloth so I went ahead without it and tried to substitute a steamer..don’t do that..

photo-108The cauliflower just came out of the holes.

photo-1015. I pre-greased the baking sheet with spray oil. You can use any size or shape of baking sheet. I didn’t get fancy because this was my first time trying it. Spread the cauliflower evenly out and bake in the oven for about 15-20 minutes at 375 degrees. Pull it out when the sides have started to crisp and brown a little. This is a good sign. You want a hard crust to be able to hold on to. Just like real pizza.

photo-100The rest is all fun..Choose your toppings, sauces and cheeses. We used a tomato sauce that we made with onions, fresh garlic, parsley, garlic power, oregano.. the whole ka bang. Grilled veggies, meat, tofu, cheese… go for it!

We love this shredded cheese made with skim milk. It is fat free and has 9 grams of protein in 1/4 a cup- which is only 45 calories! This is some really good stuff! You must try it!

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photo-107Cut those vegetables up!

photo-99So, as you can see we love mushrooms, peppers, onions, pineapple and black olives on our pizza! And yes, the cheese actually tastes JUST like cheese! I tell you it is amazing! No fat, half the calories and protein! (Can you tell I love it!)…mmm I am dreaming of a Tuna Melt for tomorrow.

photo-98So, if you try this recipe out, let us know how it turns out! Send us a picture of your creation and we may just feature it on our blog! 

photo-106I sat out by the pool today doing school work and it was just so pretty, I had to share it with you! The water is so warm as well..but not as warm as the air (at 95 degrees ).

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Rainy Night Vegetarian Fajita Fiesta Salads

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So it never stopped raining here this evening. The thunder and lightning was crazy! Insanely loud and it literally was shaking the thin glass of our windows…there was a moment when I was stirring some food in a pan and this huge crack of lightning happened and I literally thought someone was in our house shooting a gun. It was just crazy. I told Savannah at that moment I wish I had been wearing my hear rate monitor just to see how fast my heart was beating after that.

Well…we have a lanai and pool right in our backyard and all day the rain water slowly made the pool more full….I am sure it is going to overflow tonight if it continues to rain! You can see what I am talking about..

photo-52Savannah and I were both still cleaning and unpacking so we wanted a quick dinner. Savannah chopped up zucchini, broccoli and carrots to steam for our salads. I boiled eggs, and we heated up black beans.

photo-53For our “homeade healthy” tortilla chips we cut up Joseph’s Flatbreads and put them on broil in the oven for about 7 minutes. Make sure to keep an eye on these as we burnt the first batch with snapchat distractions 😉 These added a nice crunch to our salad, but they were also perfect with salsa!

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For our salads we used: -2 cups iceberg lettuce, -2 hard boiled eggs, -1 tomato chopped, -1 cup frozen vegetables, -steamed broccoli, zucchini and carrots, -1/2 cup of salsa (not shown), -1 Joesphs flatbread baked, -1/2 cup black beans (not shown)

photo-56This was an easy peasy salad and absolutely delicious!

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❤ Sierra

  • What is your favorite type of salad?
  • What do you love most about rainy days?

 

 

 

Farmers Market Dinner and “In The Countdown”

Do you ever feel like you are constantly “catching up”? And it is summer…Procrastination is a serious monster!

Well today Savannah, Starr and I are working on cleaning up and packing things up. Do you remember your first year of college and that feeling of packing up and moving out? Savannah is definitely feeling it! I remember the summer before my freshman year of college.. I couldn’t wait for summer to be over! I just wanted to get to school as fast as possible.. although when I got there I was so homesick. But Savannah has me, so I think things will be better for her than they were for me.

We are in the official countdown..5 days until departure! We are planning on leaving early Sunday morning..and hoping to make it to NYC that afternoon…

The other night we had this fresh dinner from our local Farmers Market. (Again, if you follow us on Instagram you may have seen some of these photos)

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photo-4We had this fabulous salad that included fresh arugula, spinach, Maine blueberries, cherry tomatoes, local goat cheese and edible flowers. We sprinkled a little balsamic vinegar on top.

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We made a beet salad which was amazing! We boiled three beets but only for a few minutes so they were still crunchy. Then chop them up, mix with chopped cilantro and sprinkle balsamic vinegar on them. We let this salad sit in the refrigerator for a few hours and then topped with goat cheese when we were ready to eat. This is the perfect summer salad with so many great nutrients!

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Steamed Broccoli!

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These are the most amazing ravioli! They are usually in our deli department in our grocery store. The red ones are stuffed with butternut squash and the green ones are stuffed with basil pesto.

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If you have yet to try orange goat cheese, then it is a must! Or this goat cheese with pine nuts, basil and a little olive oil. You can also see the homemade Farmers Market SourDough Bread 🙂

What is your favorite Farmers Market find?