Carrot-Zucchini Bread, Two Ways

I purchased the CUTEST cake platter at Goodwill{!} for eight bucks last week. So, naturally, I’ve had to have something in it at all times. When the kids and I made the cake, it perfectly displayed it, but then the cake was gone.

I didn’t want to make another sugar-laden treat, so I decided on the best thing I know how to bake: bread.

During the fall and winter months, we have home made pumpkin bread aplenty, but since it’s summer {and I don’t have gobs of pumpkin puree}, carrot zucchini bread sounded light and refreshing.

Now, I wouldn’t consider this recipe necessarily healthy, rather healthier than it’s original. For breads, I usually swap all purpose flour for whole wheat, reduce the sugar by 1/4 and replace one egg for flax seed. That’s a little better, but the cup of oil and cup + of sugar make this a decadent treat to be had sparingly.

| Zucchini Carrot Bread

makes 2 loaves

3 C whole wheat flour

1 TSP cinnamon

1/2 TSP allspice

3 TSP baking powder

3/4 TSP salt

1 C peeled and grated carrots {about 4 large, whole carrots}

1 C zucchini {about 3/4 one large zucchini, not peeled}

1 C canola oil

3 eggs {or sub 1 egg for 1 TBS flax seed + 3 TBS water}

3/4 C white sugar

1/2 C brown sugar

2 TSP vanilla

Grease two 8 1/2 X 4 1/2 inch loaf pans and preheat your oven to 350 degrees. In a large bowl, mix well the first 5 ingredients. In another large bowl, beat eggs until fluffy. Continue beating while you slowly drizzle in the oil. When the eggs and oil are well mixed, continue beating still, and slowly add the sugars, then vanilla. Fold in the veggies.

Mix in the dry ingredients to the wet until well incorporated. When thoroughly mixed, add half of the contents of the bowl to each loaf pan. Place in the oven for about 45 minutes, then check if they’re done by inserting a toothpick. If it comes out clean, it’s finished. If it doesn’t, let it cook another five minutes, then check again.

Carrot Zucchini Bread6

Two Ways

Now, I don’t normally {ever} write recipes on using a food two ways, but I often do it in real life as leftovers are a wonderful thing.

When we ran out of eggs, and I asked Husband to get some, he remarked by saying that the reason we are always out of eggs is because “that’s all you make for breakfast.”  {Let me point out that I have made homemade pancakes, peanut butter toast, and even allowed them to have cereal in the last five days}. Hmph. Well, I’ll show him!

I still required eggs for this, but it was different than the norm fried egg with toast that they supposedly “always” have.

| Carrot Zucchini Bread French Toast

serves 4

4 slices of carrot zucchini bread

2 eggs

1/4 C milk

1 TBS sugar

Butter, as you need

In a shallow dish {or pie pan}, beat the eggs with the milk and sugar. Heat a skillet on medium heat and toss in a tablespoon of butter. As the butter is melting, dip the bread in the egg mixture, letting it soak for a couple minutes, then turn it over and repeat. Place the soggy break in the buttered pan and let cook about 1 minute, or until the side is fully golden brown. Flip and repeat with each slice.

Serve with a pat of butter and, if desired, syrup {this is delicious with pumpkin, raisin, or really, any other bread you like}.

Carrot Zucchini Bread3

Enjoy!

Crustless Light Garden Quiche

As you may already know, I am an avid fan of the ever versatile egg. Something that you may not know, however, is that I can’t eat dairy. This is fine when I eat my daily fried egg for breakfast, but when I want to venture out and have quiche, it’s quite difficult.

Crustless Quiche5

Occasionally, I will consume cheese if I’m forced. For example, my Dads birthday was on February 9th and my mom made Eggplant Parmesan with a side salad. What was I supposed to do, not eat? This is a rare occasion, but it still happens. Milk, though, I haven’t touched in 7 years, since my vegetarian days.

I have never been a person to think, “Oh, a glass of milk sounds wonderful!” or “I just need a piece of cheese,” like my husband, so not eating dairy has been fairly easy. I rarely even consume milk alternatives, like almond or rice milk. I use it as a compliment or an addition, say in my oatmeal or protein shake, but never just a glass.

I have never tried vegan cheese because quite frankly, it’s a little creepy to me. I have no idea if it’s good or what the consistency is like, but in all my dairy free years, I have yet to try the stuff.

Until today.

 

| Crustless Light Garden Quiche

1 TBS coconut oil

1.5 C chopped turnip greens, roughly chopped

1 C chopped mushrooms, any button kind, roughly chopped

1 Roma tomato, thinly sliced

2 large eggs

1 C egg substitute

1/2 C original unsweetened rice or almond milk

2 C shredded dairy free Mozzarella style “cheese”

1/2 TSP salt

1/4 TSP black pepper

1/8 TSP cayenne pepper

1/8 TSP chipotle chile powder

1 TSP baking powder

On medium heat, melt the coconut oil and saute the turnip greens and mushrooms, until excess liquid evaporates, about 6 minutes. Remove from heat and let cool.

Preheat your oven to 400 degrees and use non stick spray on a 9.5 inch pie dish.

In a large bowl, whisk together the eggs, egg substitute and milk substitute until well mixed. Whisk in the salt, pepper, cayenne, chipotle powder and baking powder until almost no clumps can be seen. Gently fold in the cheese substitute.

Once the sauteed veggies have cooled, also fold them into the egg mixture.

Pour into your pie dish and arrange the tomato slices on top.  Let bake in the oven for about 35 minutes, or until an inserted toothpick comes out clean from the middle.

Let stand for 10 minutes and serve.

Crustless Quiche6

Enjoy!

For The Love of Eggs

This gallery contains 4 photos.

On a lazy Saturday morning {only lazy because I didn’t do anything – not so lazy because my body woke me up at 5}, I looked outside and it was a bleak, cloudy morning, which I don’t mind in the … Continue reading

Gluten-Free, Sugar-Free Pancakes

Yesterday morning, I woke up bright and early, feeling refreshed somehow after sleeping only 4 hours. Husband was still asleep, so I thought I’d make him some pancakes since it had been awhile. I love making pancakes from scratch, because they are so much more delicious and wholesome than packaged – and just as easy, even though people don’t often think so.

I used a basic home-style pancake recipe I’ve been using for years, but with some much healthier swaps.

3/4 C of organic soy flour

3 TSP of baking powder {extra makes them extra fluffy}

A dash of salt

1 TBSP of Truvia

1/2 C of low fat milk {or rice, soy, almond, coconut milk, etc.}

2 large egg whites

2 TBSP of melted butter or butter substitute

1 TSP of almond extract

Mix all the dry ingredients in a large bowl, then make a well in the center. Add all the wet ingredients, and mix well for 3 minutes.

In a large non stick pan or skillet, set your burner on low-medium heat {3-4 notch on my stove} and spray a coat of spray oil. Drop in 2 TBSP of the pancake mix per cake. This recipe has a higher burning point than a normal pancake recipe which is why the burner is on low, and you will also need to cover the pan so the inside can get cooked without burning the outside. After approximately 2 minutes, flip, cover and leave again for two minutes.

Recipe yields about 4 servings.

This recipe as apposed to the average boxed variety of pancakes has 72 less calories, 1 less gram of fat, 54 less MG of Cholesterol, 366 more grams of potassium, 16 less grams of carbohydrates, and 5 more grams of protein. Plus, it’s gluten free!

Serve up with some melted jam and scrambles!

Enjoy!