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ZUCCHINI MUFFINS:
Ingredients:
2 cups shredded zucchini
1/2 cup mashed banana
1/4 cup coconut oil
1/4 cup honey
1/4 cup light brown sugar
2 eggs
1 tsp vanilla
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups whole wheat white flour
1/3 cup chocolate chips
Directions:
Preheat oven (375F). Prepare muffin tin.
Grate zucchini with thin shred disc, squeeze in towel to remove liquid.
In large bowl add banana, honey, brown sugar, coconut oil, vanilla, eggs and stir. Add remaining ingredients and mix.
Scoop batter into prepared muffin tin, topping with chocolate chips. Bake for 20-25 minutes, (until toothpick comes out clean). Let cool & enjoy!
CAULIFLOWER MAC AND CHEESE
Ingredients:
Pasta
1 medium head of cauliflower
1 low sodium vegetable stock cube
3/4 cup low-fat milk
Block cheese (approx 1 cup once grated)
1 tbsp butter
1/2 tsp dijon mustard
2 tbsp nutritional yeast
Seasoning to taste
To Top:
1/4 cup grated cheese
1/4 cup panko
Directions:
Preheat oven to 400F.
Grate cheese, cook pasta, set aside.
Steam cauliflower in water with vegetable stock.
Add drained cauliflower, milk, cheese, butter, mustard, nutritional yeast & seasoning to processor bowl (with multi-use blade).
Process until combined to sauce consistency. Scrape down sides as needed. (If too thick add more milk 1 tbsp at a time.)
Add sauce to pasta and mix well before transfering into baking dishes.
Sprinkle cheese and panko on top. Bake for approx 15 minutes, until the top is golden brown. Allow to cool a little, then serve.
SWEET POTATO CHIPS:
Ingredients:
Sweet potato
1 tsp olive oil
Salt
Directions:
Wash sweet potato, and trim ends. Preheat broiler.
Process sweet potato with thin slice disc.
In mixing bowl, toss potato slices, olive oil, & salt. Arrange on baking sheet with space between.
Broil for ~5 minutes, keeping an eye on them so they don’t burn. When almost done, turn off heat and leave in oven for ~20 minutes. They’ll continue to crisp as oven cools down. (Continue to check on them as oven temperatures vary.)
Remove & let cool before enjoying!
SPINACH PIZZA DOUGH:
Ingredients:
3 cups all purpose flour
2 tsp instant fast-rise yeast
1 tsp salt
⅔ cup or 140ml warm water
1 tbsp olive oil
100ml or ⅓ cup frozen spinach, thawed & lightly squeezed
Directions:
Place flour, salt, and yeast into the vitamix food processor bowl with multi-use blade and process for 10 seconds.
Drizzle in water and olive oil. Add spinach and process for 30 seconds. Remove dough and knead on floured surface for ~1 minute.
Place dough in greased bowl in warm area until doubled in size (~45min-1hr).
Divide dough into 4 even balls, stretch into desired size, add sauce, cheese and toppings.
Bake in preheated oven at 350F for 12-15 min or until cheese is bubbling/golden brown.
SHAVED ICE:
Ingredients:
6 cups strawberries
1/3 cup honey
Directions:
Place washed/trimmed strawberries and honey in Vitamix blending container, secure lid, start at variable 1, increase to highest speed. Blend for 1 minute then pour mixture into ice cube tray and freeze overnight.
With the large shredding disc attached, process frozen cubes by feeding them through chute and pushing down gently with food pusher. Serve immediately.
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