Posts Tagged ‘healthy recipes’

Quick breads are called “quick” for a reason.  This one not only goes together quickly but tastes great and makes either 2 loaves or 24 muffins, which can also be frozen.  The recipe came to me from a friend in Wyoming.  Here’s the original recipe with my changes included.

Zucchini-Date Muffins/Bread

3 eggs                                                                                                     1 can (8 1/2 oz.) drained, crushed pineapple
1 c. oil  (I use all applesauce.)                                                           3 c. flour (I often use 1 c. whole wheat.)
2 c. sugar  (I use 1 1/2 c.)                                                                   2 t. baking soda
2 t. vanilla                                                                                             1/4 t. nutmeg
1 1/2 t. cinnamon                                                                                1/4 t. baking powder
1 t. salt                                                                                                   1 c. each chopped nuts and dates  (I usually use walnuts.)
2 c. shredded zucchini

Beat eggs, oi/applesauce, sugar and vanilla together.  Stir in remaining ingredients and mix well.  Put into 2 sprayed 9 x 5″ loaf pans or 24 sprayed muffin tins.

Bake at 350 1 hour for bread or 20 min. or so for muffins.  They’re done when a toothpick comes out clean.  You may want to run a knife around the edges to loosen them.  Cool on wire racks.

Makes 2 9×5″ loaf pans or 24 muffins.

When I made this last batch, I forgot to add the zucchini.  Duh!  The muffins still taste good, though.  But just imagine them with flecks of green from the zucchini. 


When is a recipe not a recipe?  When two factors are present–it’s so simple that I can remember it and it can be adapted to whatever you like, whatever is seasonl, and whatever you have around the house.  Having said that, here’s a tasty, nutritious non-recipe from Jae Steele, author of Get It Ripe and Ripe From Around Here–Pesto Bean Bowl. (more…)

I used to make applesauce in a large pot, cooking the apples for several hours, then putting them through a food mill.  Then I discovered pressure cooker applesauce and my life became much easier.  Now I make applesauce regularly and freeze it as well. (more…)

Do you like doughnuts (or donuts?) If so, you’re in luck and it doesn’t even matter if the Krispy Kreme near you went out of business, because the people from Babycakes gave me permission to share their recipe for chocolate cake donuts with you.  Here’s the good news…besides tasting great, these doughnuts are baked, not deep-fried, gluten-free, vegan, and low in pretty much anything bad except they use some sugar.  They’re easy to make and the cost won’t give you sticker shock the way many commercial baked goods do these days, even with the different flours.  An aside on the flours, I’ve found these some places in bulk or Bob’s Red Mill carries all of them and many more products besides.  You can keep the rest in the freezer and you’ll have plenty for lots more doughnuts. (more…)