My son helped me make this zucchini bread last night. To be honest we made it for my daughter, I am trying a gluten free diet for her. I told Cooper he had to wait until the morning to have a piece of bread. I forgot to tell him I would need a picture of it first. As he patiently waited he started playing with his cars. Then he decided if he could not eat the bread maybe his cars could! After I snapped this picture, Cooper got a bite of bread. He told me, “Thank you for making this mommy. It is good”. I hope you enjoy it too!
Zucchini Bread Recipe
1.5 cups Gluten Free all-purpose flour blend (Pillsbury or BobsRedmill)
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
1 cup sugar
1 cup heaping – zucchini shredded
1/3 cup canola oil
1 cup pineapple tidbits drained – from can
Preheat oven to 325 for bread or 350 for muffins.
Place all ingredients in mixing bowl and stir until well combined.
For bread loaf, grease 9×5 bread pan. Pour batter into pan. Bake at 325 for 45 minutes or until center is cooked through.
For muffins, fill tins 3/4 full (approx. 1/4 cup). Bake at 350 for 20 minutes.
Breakfast for dinner has become a weekly tradition at my house, and who eats breakfast for dinner without pancakes! I wanted to change up our typical pancake dinner and make it a little healthier. The first time I tried making banana pancakes they didn’t turn out quite right. With a little experimenting I came up with a kid-approved recipe!
1 ripe banana
1/8 cup oats
1/8 tsp cinnamon
1/4 cup Strawberries to top
Mash banana in a bowl, then whisk in eggs, once combine stir in oats and cinnamon. Let set for 5 minutes.
Warm skillet to medium heat. Use 1/4 cup scoop for each pancake. Allow pancake to completely cook on one side and it is noticeably holding its shape before flipping.
Prep once, eat twice! This is my rule when making pork loin. Pork loin comes in a pack of 2. When I first started cooking pork I was disappointed that I could not just buy one. Now, I rub the spices on each pork loin, place one in a baking dish to cook and the other in a bag and put it in the freezer.
Spiced Pork Loin
Makes 4, Prep Time: 10 minutes, Cook Time: 25 minutes
16oz pork tenderloin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon cinnamon
4 teaspoons garlic infused olive oil (can sub olive oil)
4 Tablespoons brown sugar, packed
2 teaspoons fresh garlic, finely chopped (omit for lowFODMAP)
Preheat oven to 350 degrees.
Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
Stir together brown sugar, garlic, and olive oil and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 25 minutes.
Line baking dish with foil for easy clean up!
Pork loin comes in a package of 2. Season both, cook one pork loin and place the other in a freezer bag.
I love meals that I can decide to make at 5pm and have on the table in 30 minutes! These turkey burgers use ingredients that you likely have in your kitchen. They are simple to whip up and my husband told me they are “blog worthy”. To make lowFODMAP use gluten free bread crumbs.
1 lb 93/7 lean ground turkey
3 Tbsp bread crumbs
1.5 Tbsp Bubbies pickle juice
1.5 tsp Dijon mustard
½ tsp Worcestershire sauce
Salt and pepper to taste
Mix all ingredients together. Make burger patties. Cook for approximately 10 minutes, flip patties and cook for another 5-10 minutes until cooked through.
Cooking tip: Make turkey burgers in a pan on the stove. Add 1/8 cup water to pan for burgers to cook and not dry out. You may need to add more water half way through cooking.
This recipe is so yummy my son must sneak a bite while I am taking a picture! The chicken salad includes pickles which is a great opportunity to eat prebiotics and probiotics, simply use fermented pickles! Make a large batch and use leftovers for lunch.
Chicken Salad, Salad
1 lb Boneless Skinless Chicken Breasts
2 tsp Mustard
3 Tbsp “Just Mayo”
2 tsp Apple cider vinegar
2 Bubbies pickles
1 tsp Bubbies pickle juice
1/4 tsp salt
1/8 tsp ground black pepper
8 cups mixed greens
2 cups Grapes
2 cups Cucumbers
Cook and shred chicken. Allow chicken to cool, then add mustard, mayonnaise, apple cider vinegar, pickles, pickle juice, salt, and black pepper. Mix together.
Serve 2 cups greens, ½ cup chicken salad, ½ cup grapes, ½ cup cucumbers.
I thought about making banana ice cream for over a year now. I kept putting it off thinking it was going to be too difficult or not taste good. I cannot believe I waited so long. Banana ice cream is delicious! You must make it today!
Banana Pumpkin Ice Cream
2 frozen bananas (peeled)
4 Tbsp pumpkin puree
1/4 tsp cinnamon
1/8 tsp pumpkin pie spice
Peel and freeze 2 bananas at least 1 hour before making the ice cream. Then blend frozen bananas in a food processor until almost smooth. Add pumpkin puree, cinnamon and pumpkin pie spice. Blend until smooth. Serve right away or put in a container and freeze. Enjoy!