Nikki's Thought of The Day:
"The act of changing is HARD, but the steps taken to change don't have to be. Remember, if you aren't happy with where you are right now...it's up to YOU to create the change you want by making small daily adjustments that are inline with what you want." Nikki Oleksa
“Never cut a tree down in the wintertime. Never make a negative decision in the low time.
Never make your most important decisions when you are in your worst moods. Wait. Be patient. The storm will pass. The spring will come.” Robert H. Schuller
Did You Know?
The National Zucchini Bread Day is celebrated every year on April 25.
It is meant to encourage the baking of this delicious treat, which combines Zucchini and bread.
Check out these THREE 'healthier' Pinterest Zucchini Recipes that can be eaten for breakfast, lunch or an afternoon snack.
Zucchini is known as the 'summer squash'.
It's packed full of antioxidants; however, these are found mostly in the skin, so think twice before peeling your zucchini if you want to reap all the healthful benefits. Adding to the health benefits are the insoluble and soluble fiber.
Think good digestion EQUALS normal bowel movements. :)
1. Zucchini Egg Bites
¼ cup milk
½ onion sauteed
1 cup shredded zucchini
1 tsp hot sauce
½ cup cheddar cheese shredded
½ cup Monterey Jack cheese shredded
Preheat oven to 375 degrees F.
Sauté onion until softened and translucent.
Whisk eggs, milk, hot sauce, and salt and pepper (to taste).
Fold in zucchini and cheeses.
Pour mixture evenly into prepared muffin tins or silicon mold.
Bake for 15 – 18 minutes or until eggs are set.
Nutrition- Calories: 320kcal | Carbohydrates: 5g | Protein: 23g | Fat: 23g
2. Lemon Zucchini Bread
3 cups almond flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups Swerve sugar substitute
zest of 2 large lemons
1 cup extra virgin olive oil
1 tbsp fresh lemon juice
1½ tsp vanilla
2 cups grated zucchini
2 cups Swerve powdered sugar substitute
3 tbsp fresh lemon juice
Preheat oven to 325 degrees F.
Grease and flour two 8 x 4-inch loaf pans and set aside.
Whisk salt, baking powder, and baking soda. Set aside.
Combine sugar and lemon zest. Rub together with your fingers until fragrant.
Add eggs, olive oil, lemon juice, and vanilla to the lemon sugar mixture and stir until smooth.
Add dry ingredients to wet ingredients and stir until just combined.
Fold in the zucchini and pour the batter into the prepared loaf pans.
Bake for roughly 60 minutes.
Carefully remove the loaves from the pans.
While the bread is cooling, make the lemon glaze by combining Swerve powdered sugar and lemon.
Drizzle the glaze over the loaves.
Slice and serve.
Nutrition- Calories: 172kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g
And MY Personal FAVORITEEEEEEE!!!
3. Zucchini Fries
1 cup panko bread crumbs
½ cup Parmesan cheese grated
1 tsp Italian seasoning
4 zucchinis quartered lengthwise
½ cup almond flour
2 large eggs beaten
2 tbsp chopped fresh parsley leaves
Preheat oven to 425 degrees F.
Combine panko, parmesan, and Italian seasoning; set aside.
Dredge zucchini in flour, dip into eggs, then dredge in panko mixture, pressing to coat.
Place zucchini onto prepared baking sheet.
Bake for 20 – 22 minutes or until golden brown and crisp.
Nutrition - Calories: 130kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g
Please let me know if you end up trying any of these!!
And if you could please take a picture and post it on social media and TAG me please.