Anyone who has ever grown zucchini in their garden knows that you almost always end up with more zucchini than you know what to do with. Sure, there’s always zucchini bread, zucchini muffins, or deep-fried zucchini. One can only eat so much zucchini bread before they are completely over it though. These are some of my favorites I’ve found on Pinterest, consider trying these out before you start delivering zucchinis to your neighbors;
I’ve been hearing about these “overnight oat” things for quite some time, so I finally decided to give them a shot and I am hooked! I love how quick, easy, and versatile they are. They’re also awesome if you don’t always have time to make yourself a breakfast in the morning. You can put basically anything you want in them, but this is one of my favorite concoctions I’ve come up with so far.
I’m always looking for things to incorporate my protein powder into, because as basically anyone who uses it on a regular basis knows, sometimes drinking it just gets so old. I love putting it into my overnight oats to up the protein content, and there’s not really a need to add any extra sweetener because the protein powder sweetens it up enough. Plus you have protein from your oats and milk, so this makes a great post-workout snack as well.
Blueberry Protein Overnight Oats
- 1/2 cup oats
- 1/2 cup milk of choice
- 1/4 cup blueberries
- 1/2 tsp cinnamon
- 1 scoop protein powder
Simply combine all ingredients into a bowl or container (I’ve found mason jars to work great), stir well, cover and refrigerate overnight.
This was my first time making mango salsa, and I must say I’m pretty happy with how it turned out. I’m not a fan of spicy food at all, and while this turned out a little spicy for my taste buds it still has fantastic flavor and I’ll probably modify it in the future to be a bit more mild.
- 1 peeled and chopped mango.
- 1/4 cup finely chopped bell pepper (I used red).
- 1 chopped green onion.
- 2 tablespoons chopped fresh cilantro.
- 1 finely chopped jalapeno.
- 2 tablespoons lime juice.
- 1 tablespoon lemon juice.
Combine all ingredients in a bowl. If you would like a juicier or finer cut salsa you can place everything in a blender or food processor.
Original recipe from Allrecipes.
Oookay, I wont lie I was a tad bit nervous about this recipe because in my experience anything that I’ve made with whole wheat flour usually tastes like poo-poo. Just being honest. This turned out excellent though! And on the plus side, I had all the stuff for it in my pantry already. I feel like sometimes healthy renditions of recipes call for stuff that I have to make a special trip to the grocery store to acquire. Anyway, here it is:
- 1/3 cup olive oil.*
- 1/2 cup honey.*
- 2 eggs.
- 3 mashed bananas.
- 1/4 cup milk of choice (I used whole milk).
- 1 teaspoon baking soda.
- 1 teaspoon vanilla extract.
- 1/2 teaspoon salt.
- 1/2 teaspoon ground cinnamon, plus more to sprinkle on top.
- 1/2 teaspoon nutmeg.
- 1 3/4 cups whole wheat flour.
- Optional mix ins (raisins, chocolate chips, walnuts etc).
- Preheat oven to 325 degrees, and grease a 9×5 loaf pan.
- Mix all ingredients together.
- Pour batter into prepare loaf pan and sprinkle cinnamon on top.
- Bake for 55-60 minutes or until toothpick inserted into center comes out clean. Let the bread cool in the loaf pan for about 10 minutes, then transfer it to a wire rack and cool for an additional 20 minutes before slicing. Enjoy!
*In place of olive oil you can also use 1/3 cup melted coconut oil, or vegetable oil but vegetable oil is highly processed. In place of honey you can use maple syrup.
Modified from original recipe by Cookie and Kate.
I threw this together in a pinch and it more than lived up to my expectations. It was absolutely delicious! So I had to pop in real quick and share it with you guys. The only suggestion I have is to cut back on the amount of olive oil and lemon, or it can be a little bit overwhelming. Anyway, hope you enjoy it!
- 4 pounds chicken thighs
- 1 tablespoon salt
- 1 tablespoon oregano
- 1 tablespoon black pepper
- 1 tablespoon rosemary
- pinch of cayenne pepper
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- minced garlic
- 3 russet potatoes, sliced or cubed
- 2/3 cup chicken broth
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F
- If you would like crispier potatoes, you can remove the chicken from the pan and broil the potatoes for an additional 2-5 minutes.
Original posting from All Recipes.