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Cheesy Zucchini Bread

INGREDIENTS

3 medium zucchini, or about 4 cups grated zucchini

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano

3 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan

1/4 c. cornstarch

kosher salt

Freshly ground black pepper

pinch of crushed red pepper flakes

2 tsp. Freshly Chopped Parsley

Marinara, for dipping (use Sugar Free if you’re Keto!)

DIRECTIONS

  1. Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
  2. Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
  3. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
  4. Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
  5. Slice and serve with marinara.


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4-INGREDIENT PALEO PEANUT BUTTER COOKIES

INGREDIENTS
1 cup creamy peanut or almond butter
1/2 cup coconut sugar
1/2 cup almond flour (adjustable, depending on what nut butter you use!)
1 large egg


INSTRUCTIONS
Preheat oven to 350 degrees F.
In a medium bowl, mix together peanut butter, coconut sugar, and egg. Add almond flour 1 tablespoon at a time, mixing in between, until the dough is thick and easy to roll into balls (not too sticky). You may end up using more or less almond flour here, depending on what nut butter you use.
Roll the dough into 18 1-inch balls and place on a cookie sheet lined with parchment paper.
Using a fork, flatten the cookies, making a cross pattern.
Bake for 12-15 minutes or until the edges of the cookies are browning. (Bake less for chewy cookies and more for crispy cookies).
Let cool before serving. They will harden as they cool.
NOTES
If you don’t have almond flour, there are similar recipes that use 1 cup of coconut sugar and no almond flour. This will make a sweeter cookie.


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Giada’s Classic Pesto

Giada’s Classic Pesto

Serves: 

6 servings

Cooking Level: Beginner

Prep Time

5Minutes

INGREDIENTS:

  • 2 cups fresh basil leaves, packed
  • 1/4 cup toasted pine nuts
  • 1 garlic clove
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus m ore to taste
  • 2/3 cup olive oil
  • 1/2 cup grated parmesan cheese

INSTRUCTIONS:

  • In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.
  • The pesto can be made 2 days ahead. Cover and refrigerate.


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Grain free chocolate chip cookies 10/10

These chocolate chip cookies are like the kind you buy at the bakery: rich, moist, with that just-baked taste you can’t get in store bought cookies. They are a bit of an indulgence, however, since they are rich in sugar-containing chocolate chips.

Try to use the darkest chocolate chips you can find to reduce sugar exposure. Using Hershey’s Special Dark chocolate chips, each cookie will contain around 5 grams carbohydrate per cookie, which can add up after a couple or three cookies. By using the darkest chocolate chips you can find (or by making your own dark chocolate chunks by melting 85% or greater cocoa dark chocolate, melting and breaking into chunks), you can reduce carbohydrate exposure to around 2-3 grams per cookie. For ultra low-carb chocolate chunks, use 100% cocoa, some butter, coconut oil, or cocoa butter, and a non-aqueous sweetener like Truvia, melted in a double-boiler setup.

Ingredients:
4 cups ground almonds
2 cups semisweet or dark chocolate chips
2 teaspoons baking soda
Sweetener equivalent to 2 cups sugar
½ teaspoon sea salt
4 whole eggs
2 teaspoons vanilla extract
2 tablespoons sour cream or coconut milk
4 ounces butter, melted, or 4 oz coconut oil

Preheat oven to 350° F.

Mix ground almonds, chocolate chips, baking soda, sweetener and sea salt in bowl.

In separate bowl, whisk eggs, then add vanilla, sour cream, and butter and mix thoroughly.

Pour liquid mix into dry mix, mixing by hand until thoroughly mixed.

Place heaping tablespoon-sized piles of dough onto cookie sheet covered with parchment paper or greased with oil. Press each pile with large spoon to approximately ½-inch thickness.

Place in oven and bake 30 minutes or until edges just slightly browned.

Makes approximately 30 cookies.