Creamy Pesto Zoodles and A Veggetti Review and Giveaway!

Spiralized veggies seem to be all the craze lately, and I love it.  And with all the craze going on, I got the opportunity to try out the Veggetti®.  It's compact and really incredibly easy to use.  It can easily be stored with my small kitchen utensils when not in use and it's dishwasher safe.  It fits perfectly for what I need.  I love it!

Here's some more info about Veggetti®:

• It turns vegetables into delicious, healthy spaghetti, instantly
• By using zucchini, squash, carrots, cucumbers, and potatoes, the Veggetti® creates thick or thin pasta with significantly less calories and carbs than traditional noodles.
• Ordinary pasta has 800 calories and 160 grams of carbs compared to 60 calories and 8 grams of carbs using Veggetti®!
• Great for those who are trying to make healthier food choises, diabetics, or on gluten-free diets
• The Veggetti® is quick & easy to use, has stainless steel blades, and is dishwasher safe
• Veggetti® is available at Walmart, Bed Bath and Beyond, Walgreens, CVS, and other fine retailers nationwide

If you would like to learn more or get a Veggetti® of your own go to the Veggetti® website: www.getveggetti.com.

So, I thought I'd share one of the ways I have used my Veggetti® so far. With this wonderful summer recipe.

And I thought I would also give you all the chance to win a Veggetti® plus a $25 dollar visa gift card to go along with it!  All you need to do is leave a comment and tell me how you would use the Veggetti® in your house, include your email address so I can get hold of you if you are the winner. The giveaway will end on July 31st at 11:59pm.

Creamy Pesto 'Pasta'

1/2 cup packed basil leaves
1 1/2 tablespoons pine nuts
1 garlic clove
1/2 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon olive oil
1/2 avocado
2 small to medium zucchini

Directions
In a blender or food processor, combine everything except the zucchini and blend until smooth.  To create zucchini noodles, simply twist the zucchini through the Veggetti, cut the noodles in half, or smaller depending on how long you like your noodles.  Then blanch the noodles for a couple of minutes or until desired doneness is reached.  Combine the sauce and the noodles and serve.

*The Veggetti, gift card, information, and additional gift pack have been provided by Ontel.


This post was shared on Gluten-Free & DIY Tuesday, Gluten Free Wednesday, Allergy Free Wednesday, Waste Not Want Not Wednesday, Gluten Free Friday, and Gluten Free and Natural Thursday.

Zucchini Bread

I'm a little slow posting today, but I hope it's worth the wait.  It's the end of summer which means we all have ample amounts of zucchini, right?  Well, here's a classic zucchini bread recipe to help you use up some of it.

Zucchini Bread
(based off of this recipe)

1/2 cup coconut sugar
1/4 cup agave nectar, honey, or maple syrup
1/4 cup coconut oil, melted
2 eggs
1 cup finely shredded zucchini
1 1/2 cups gluten free flour blend
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped walnuts

Directions
Preheat oven to 350F and grease a medium sized loaf pan (8x4x2-inch).  Combine the coconut sugar, agave, coconut oil, eggs and zucchini in a mixing bowl.  In a separate bowl combine the dry ingredients, except for the walnuts.  Add the dry ingredients into the wet ingredients and mix well.  Fold in the walnuts and pour into the loaf pan.

Bake for 45-50 minutes or until a toothpick comes out clean.  Allow the bread to cool in the pan for 10 minutes, then remove and allow it to cool completely before slicing.

This post is featured on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesdays, Whole Food Fridays, Gluten Free Fridays, and Allergy Friendly Lunchbox Love.

Double Chocolate Zucchini Muffins

So, I already have a chocolate muffin recipe (double chocolate banana muffins), and they're good, but the texture is a bit off for me. My little one loves them, but they weren't my favorite.  So, I had been bouncing around ideas in my head and was thinking of trying them out, when my little one came up to me and asked if I'd make some chocolate muffins...it was destiny calling. ;)  They turned out better than I hoped....they are the best muffins I've ever made!  How do I know?  Because my little one and I have already eaten 6 of them...SIX!!!!

Double Chocolate Zucchini Muffins
1/2 cup sugar
2 tablespoons brown sugar
5 tablespoons dairy-free margarine, softened
1 1/2 cups shredded zucchini
2 large eggs
2 tablespoons water
1 teaspoon vanilla
1 cup gluten-free flour blend
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dairy-free chocolate chips (I used Enjoy Life mini chips)

Directions
Preheat oven to 375 F.  Grease muffin tins (or line with muffin cups); set aside.

Beat sugars and margarine in large bowl until light and fluffy.  Add zucchini, eggs, water and vanilla.

In separate bowl combine the flour blend, baking soda and salt; add to the zucchini mixture. Stir in chocolate chips and scoop into prepared muffin cups, smooth out tops with a wet spatula.

Bake 20-25 minutes or until a toothpick comes out clean.  Remove from pan; cool on wire rack. 

This post is featured on Slightly Indulgent Tuesday, Allergy Free Wednesday, Allergy Friendly Friday, Friday Foodie Fix, and Gluten Free Wednesdays.

A to Z Muffins

I love zucchini bread (and muffins), but if I say the word zucchini my boys are automatically turned off to the idea of eating it. I still don't think they've knowingly eaten zucchini, I still try all the time, though.  Anyway, I wanted to make myself some zucchini muffins and decided to try subbing some fruits in place of the oil and it worked wonderfully.  I'm calling these A to Z muffins, in hopes that my boys will eat them, because I know if I called them Apple-Avocado-Zucchini Muffins they would end up in the trash. ;)  The applesauce and avocado worked great as an oil substitute, I even decreased the amount of sugar by half because of the natural sweetness the applesauce has. Yay, for healthy AND tasty muffins!

A to Z Muffins
1 1/2 cups GF flour blend
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup sugar
1 cup shredded zucchini
1/4 cup mashed avocado (make it as smooth as possible)
1/4 cup unsweetened applesauce

Directions:
Preheat oven to 350F.  Line muffin tins with paper liners.

In a medium bowl combine the flour blend, cinnamon, nutmeg, baking soda, baking powder, and salt.

In a separate bowl combine eggs, sugar, zucchini, avocado, and applesauce. Pour the wet ingredients into the dry ingredients and mix to combine.

Fill muffin cups to 3/4 full and cook at 350F for about 20 minutes or until a toothpick comes out clean.

Makes 12 muffins.