Veggie Packed Zucchini Bread

My parents have an absolutely amazing garden. It’s one of those gardens that make people drool just by looking at it. My step-dad and mom are pretty much super gardeners.

The star of their super garden right now? Squash and zucchini.

And me, the amazing daughter that I am (let’s be real they love my daughter more) was blessed with bags full of zucchini and squash.

I stared at them on my counter for a few days wondering how I am going to get my daughter and husband to eat all of this mega green machine veggie.

And then it hit me, hide it!

There’s no better way to hide a vegetable or fruit than in a bread!

For this recipe I shredded the zucchini with a cheese grater, and threw in the smallest squash for a little extra veggie punch.

Shredded joy

One of the keys to this recipe is to make sure all the ingredients are mixed very well together each step. I didn’t mix in my zucchini and squash as well as I should have and there are some chunks in my bread (but it’s still a hit in my house!)

Impatiently waiting for the bread to be done!

This bread is perfect for breakfast with a cup of coffee, on the go, or just a snack! The cinnamon is the perfect touch for the end of the summer, and will be a great recipe for this fall!

Delicious Zucchini Bread

Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Egg, Milk, Wheat
Meal type Bread, Breakfast, Dessert
Occasion Casual Party
Website A Family Feast
Need your kids to eat their vegetables? Check out this Delicious Zucchini Bread recipe that even fooled my husband!

Ingredients

  • 2 cups Zucchini (Shredded)
  • 1 1/2 cup Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Cinnamon
  • 2 Eggs
  • 1/4 cup Applesauce
  • 1/4 cup Vegetable Oil
  • 1 1/4 cup Sugar
  • 2 teaspoons Vanilla Extract

Directions

Pre-heat
Step 1
Pre-heat oven to 350. Covered loaf pan liberally with butter and sprinkle with flour.
Combine
Step 2
Sift together flour, baking soda, baking powder, cinnamon and a sprinkle of salt. Stir to combine.
Shred
Step 3
Shred zucchini, lightly packing down to get out extra water.
Mix
Step 4
In mixing bowl, beat eggs, applesauce, oil, vanilla extract and sugar.
Combine
Step 5
Slowly mix dry ingredients into wet, about 1/4 at a time. Beat well.
Fold In
Step 6
With rubber spatula, slowly fold in shredded zucchini (optional : add in nuts here).
Step 7
Pour batter into prepared loaf pan.
Step 8
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Momma, make that milk!

It’s World Breastfeeding Awareness Week!! Shout out to all of those milk-makin’ mommas out there!!

Breastfeeding my daughter for over a year is one of the hardest and most rewarding things I’ve ever done. Not only is it the best thing to feed my daughter, but it also created a magical bond between us. I wouldn’t trade the sore, cracked nipples, late night feedings or bites for anything!

I quickly became obsessed with making more and more milk, because ‘what if Charlie didn’t hit the quota of wet diapers for the day?’

And then I obsessed over making too much milk, ‘oh no Charlie spits up after I nurse her, I’m now overfeeding her.’

Which are both crazy thoughts I had during the beginning of my breastfeeding journey.

Check that six month chub!
Check that six month chub!

I felt like once I got the hang of nursing her, I was only a few weeks away from going back to work and had to build up a stash in the freezer for her while I was away… ‘There’s no way I can make enough milk when I’m only pumping one ounce.’

Then I really became obsessed with making more milk.

And more milk.

And more milk.

For over a year I pumped twice a day at work and nursed at home. And scowered the inter-webs for ways to make more and more and more milk. Some things worked, some things didn’t.

Here’s a list of all the thing that worked for me –

10 Tried and True Ways to Increase Your Breast Milk Supply:

  1. DRINK! – Drink lots of water, drink your weight in water. Up your water intake and you will see a boost in your supply!
  2. Nurse on Demand – I tried schedules, I tried saying no, but when I cut back or made Charlie wait longer to nurse, my supply dropped. Nursing is a supply-demand kind of thing. The more your nurse + the more your body thinks it needs to make milk = more milk.
  3. Lactation Cookies – the best midnight snack during those middle of the night feedings. I tried a few difference recipes, but the best one I found was from BellyBelly . It comes down to the amazing, milk-making ingredients, like coconut oil, flax seed, BREWERS YEAST (emphasis on this milk boosting ingredient), and oatmeal. I added some chocolate covered raisins to mine for some extra oomph.
  4. Mother’s Milk Tea – This goes back to the water intake, but this tea seemed to have magic in it! Though I do have to warn you, you have to develop a taste for it. I drank one cup a day at work in between pumping sessions!
  5. Blue Gatorade – Back to drinking your weight, blue Gatorade is amazing. I don’t know why the blue, but that seems to be the key. I recommend the blueberry pomegranate or glacier freeze.
  6. Pump – Pumping can be tough, but the stash you build and how it affects your milk supply make it worth it! Make sure you get a good pump, I have a Medela Freestyle, and pump after you nurse. It will help trick your body into making more milk, and you will create a supply for when you are not near your babe.
  7. Power Pumping – Once you get the hang of pumping, try power pumping a few times and see if it helps. Pump for 20 minutes, stop for 10, pump for 10 more and continue for about an hour, or how long you have till the babe needs you. This will help trick your body into thinking you need to make more milk.
  8. Look at your baby – While nursing, take in that bald head, long eye lashes and baby-soft skin. Soak in all of the love and bond you two are creating together. If you’re pumping, look at pictures or watch videos of the babe.
  9. Switch sides – Charlie was a one-side feeder, so I was constantly lopsided, but it did help my supply on the days I could get her to nurse off both instead of one.
  10. RELAX – This is my biggest tip – if you are stressed, anxious or sad, it will drastically affect your milk supply. As a postpartum woman your hormones are already going haywire and your haven’t had decent sleep since before you found out you were pregnant, so relaxing isn’t something you do often, but try. The minute you let the muscles in your back loosen up and exhale that deep breath you will really see a difference in your supply!

Need help relaxing? Cheers with a dark beer. The darker the beer the more active yeast. Brewers yeast is key in breast milk production!

All of the blood, sweat, and tears are worth it momma.

Milk coma!

Not only did you create a magical being inside your body, but now you are giving this baby all of the vitamins, nutrients and liquid that it needs to survive for the first six months.

You are a miracle too!

Cheers to normalizing breastfeeding.

Triple Chocolate Banana Bread

Choco-what?

I love chocolate. According to my mother, my first word was chocolate. It’s the longest love affair I’ve ever had. Love me some chocolate on EVERYTHING!

I also love banana bread. Not just any banana bread – my grandmother’s banana bread. It’s the bomb dot com.

So I found a way to put both of them together!

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This is a revamp of a Death by Chocolate Banana Bread recipe I found online (link to that below).

There’s so much chocolate in every bite, and the taste of banana – YUM! I don’t feel as guilty eating it because hey, there’s bananas in it. Check fruit off my food pyramid for today!

Now I don’t really think I’m going to eat anything else.

Triple Chocolate Banana Bread

Ingredients

  • 1/2 cup Butter (melted)
  • 1 cup Flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 cups Sugar
  • 1/4 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • 2 Eggs (One large egg, one egg yolk)
  • 1 1/2 cup Chocolate Chips
  • 3 Bananas (mashed)

Directions

Preheat
Step 1
Preheat oven to 350 degrees. Grease or flour 9 x 5 loaf pan.
Combine
Step 2
In large bowl, combine flour, cocoa powder, salt and baking soda.
Mix
Step 3
In a separate bowl, mix sugar, butter, buttermilk, egg, egg yolk and vanilla until smooth.
Step 4
Combine the two bowls, stir until completely mixed and slowly fold in chocolate chips
Bake
Step 5
Pour batter into loaf pan. Bake until golden brown about 60 minutes. Make sure toothpick comes out clean. Let cool before serving.

 

Easy, Fun Spinach Lasagna Roll Ups

I’m all about good food. And easy food. Especially since I’m new to this whole eat-something-nutritious-for-dinner-not-a-bowl-of-cereal thing. And I thought I wasn’t turning into my mother.

I have had plenty of failed recipes that I have tried to do for my family and blog. You don’t even want to know about the turkey and zucchini meatballs that pretty much destroyed my oven and my daughter’s appetite.

But this recipe not only hits the spot when it comes to satisfying taste buds, it’s easy on a busy mom and makes the house smell fantastic! And with a giant, 120 lb dog that is sometimes a hard thing to do at my house!

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On the particular day I made these, I quick mixed everything together, threw it in the fridge, took a walk with one of my besties and came home rolled-it up, threw it in the oven and it was ready just in time for some Grey’s Anatomy and wine time with her!

My daughter is also eating anything we eat and she loves this!

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Molly also galloped through my house whenever a piece was dropped on the floor. I used the few rolls that were left over for lunch for the rest of the week. SCORE!

This dinner is a winner all around.

I’m not a big meat in my lasagna person but it would be very easy to add in some ground venison, beef or turkey.

This goes excelled paired with wine. Red or white. Just as long as it’s wine really.

Cheers!

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Spinach Lasagna Roll Ups

Serves 6
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Allergy Egg, Milk
Dietary Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Freezable, Serve Hot
Website Skinny Taste
A modern and easy take on a classic lasagna recipe. Perfect for beginners and hungry people.

Ingredients

  • 6 Lasagna noodles
  • 2 cups Spinach
  • 15oz Ricotta Cheese
  • 1/2 cup Parmesan Cheese (grated)
  • 1 Egg
  • 2 cups Tomato Sauce
  • 1/4 cup Mozzarella Cheese (shredded)
  • 1 clove Garlic

Note

Tip: Lay cooked noodles out on foil or wax paper before adding cheese. This will keep them from sticking to your counter.

Directions

Preheat
Step 1
Preheat oven 350 degrees. Sautee spinach and garlic over medium heat until spinach is wilted.
Boil
Step 2
Boil water and cook lasagna noodles.
Mix
Step 3
Combine spinach, ricotta cheese, egg, parmesan cheese. Add salt and pepper to taste. Cover the bottom of a 9 x 12 baking dish with one cup of the sauce.
Spread
Step 4
Lay out cooked noodles, pat dry. Spread spoonfuls of the cheese mixture onto noodle until it's evenly covered.
Roll
Step 5
Roll noodle up and place seam side down in baking dish. Repeat until all noodles are in dish.
Cover and cheese
Step 6
Cover noodles in remaining sauce. Top each noodle with mozzarella cheese.
Cook
Step 7
Cover dish with foil. Cook for 40 minutes, or until cheese is melted.
Step 8
Enjoy!

Kid-Approved Spinach and Apple Muffins

I love my carbs. I love my sugar. I pretty much love anything that tastes good, not necessarily things that are good for me.

Before I had my daughter, eh, it was no big deal. I would eat my salads and protein, but I would also eat a whole container of ice cream in one sitting.

But I can’t feed my 10-month-old ice cream for dinner.

Charlotte has been exclusively breastfeed since she was born. At about six months we started feeding her baby food. I was extremely interested in trying baby-led weaning (BLW), but with food allergies running in my family, I was very hesitant and we decided to go with purees first, then BLW later.

Now, months later, I am lost at what to feed my daughter. She’s a fairly good eater, besides carrots. But I’m having a hard time finding healthy choices for her to snack on and for meals.

Plus, it has been extremely easy for me to just whip out my ‘milk makers’ and feed her whenever she is hungry instead of making something to eat, or more over, being creative enough to come up with healthy, tasty options for her.

I have neglected some possible blog posts this week in order to research “kid-friendly,” “toddler-approved,” healthy food options.

And then I came across these muffins!!

 Questioning my sanity because of the green color? Don’t! They are actually extremely delicious and easy!

My Charlotte loves them, and has my manners – check that massive, straight shove into her mouth.

Shoving her face

Charlie is easy since she’s so little, she pretty much just shoves everything in her mouth – at least once. But for toddlers, who may not be quite keen on green, try something fun to call them like ‘Hulk muffins’ or ‘Green machines.’

Enjoy!

Kid-Approved Spinach and Apple Muffins

Serves 12
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Bread, Breakfast, Snack
Misc Child Friendly, Freezable
Website Tribe
Veggie packed muffins that are kid-tested and approved!

Ingredients

  • 2 cups Spinach (Raw)
  • 1/2 cup Unsweetened Applesauce
  • 1 Ripe Banana
  • 1 Egg
  • 1/3 cup Maple Syrup
  • 2 tablespoons Coconut Oil
  • 1 1/2 cup Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch Salt

Optional

  • 1/2 cup Carrots, Squash, Zucchini, Kale, Beets, etc. (Shredded)

Note

I found the muffins stayed moist when lined in baking cups and had a crispy edge if baked in pan alone.

Directions

Preheat
Step 1
Preheat oven to 350 degrees
Blend
Step 2
Add applesauce, spinach, egg, vanilla, banana, syrup and coconut oil to blender and blend till smooth.
Dry Ingredients
Step 3
In separate bowl, add rest of dry ingredients: flour, baking soda, baking powder and salt.
Mix
Step 4
Slowly mix the blended mix with dry mix. Can do this in mixer or by hand. Batter gets fairly thick, add splash of milk or water if you think it's too much.
Bake
Step 5
Pour into greased muffin tins and bake for 15 minutes.
Step 6
Enjoy!