Blueberry Lemon Zucchini Muffins (GF)

I recently tried a blueberry zucchini bread recipe and loved the idea but not how the product turned out. I was going to do some recipe testing with it to make it fluffier, but then I got the idea to make it with lemon and into muffins! After a test run or two, these muffins were born and I am very happy with the outcome!!

I have been loving using zucchini to bake with because 1) we have a surplus of it from our garden and it’s multiplying faster than I can even shred it! and 2) it incorporates so nicely into baked goods, adding some nutrients without altering the taste! It’s kind of amazing how much zucchini you can pack into a recipe without even noticing it in the final result.

This recipe uses 1:1 gluten free flour, but if you are not gluten free and want to use regular AP flour you can. Since it is 1:1, the ratio should be the same, but know that the texture could change slightly. If you want to replace it with another type of flour, such as oat or almond, you will need to look up a conversion and adjust the recipe as needed.

Health Benefits:

  • Zucchini is full of vitamins, minerals and antioxidants– similar to most squash.
  • Also packed with nutrients, blueberries provide an abundance of antioxidants, along with some vitamin C, vitamin K and manganese.
  • Lemons are a good source of vitamin C, provide fiber and even assist in the absorption of plant-based iron.

Blueberry Lemon Zucchini Muffins (GF)

  • Servings: 10 regular muffins
  • Print

These zucchini packed muffins are flavorful and fluffy with the perfect golden brown coloring! So tasty and a great way to sneak in some extra nutrients!!

Ingredients

  • 3 cups zucchini, shredded
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup coconut oil, melted
  • juice of 1 lemon, 1/4 cup
  • zest of 1 lemon, 1 tsp (or lemon extract)
  • 1 1/2 cups 1:1 gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries

Directions

  1. Preheat oven to 400° F and spray 10 regular sized muffin tins with non-stick baking spray (this eliminates waste because you don’t need the muffin liners). 
  2. In a medium sized bowl, combine zucchini, eggs, sugar, coconut oil, lemon juice and lemon zest.
  3. In a small bowl, mix together flour, baking soda, baking powder and salt. Add flour mixture to wet ingredients and stir batter just enough to incorporate the flour mixture.
  4. Gently fold in blueberries and fill muffin tins nearly all the way up with batter- leave only about 1/4 inch of room at the top. This allows for the muffins to puff up more and have a rounder top.
  5. Bake at 400° F for 20 minutes or until tops begin to turn golden brown. Let cool slightly, then remove from tins and place on cooling rack or enjoy warm!

I hope you give these muffins a try and are as happy with them as I am! Thanks for being here!!

Brit


Fresh Garden Salsa

When you have a lot of ripe and juicy tomatoes, you make salsa! This salsa is made from fresh tomatoes, onions and peppers and is especially delicious on these hot summer days! Our peppers aren’t spicy and I liked that the salsa remained very mild and refreshing, but if you like spicy salsa, go for it!

We were fortunate enough to able to get a lot of the produce from our garden, but if you don’t have that option, I recommend that you shop locally at your farmer’s market. That way you know it’s fresh, in season and you’re supporting your community! However, if you do purchase from a grocery store, check where your produce is coming from and make sure if it’s coming from a larger company that you support their mission and ethics- you vote with your dollars.

Health Benefits:

  • Tomatoes provide vitamins C, K and A, antioxidants like lycopene (which provides the red color) and more!
  • Onions also provide an array of vitamins and minerals, including folate and potassium.
  • Though it depends on the type of pepper you use, most are packed with vitamin C and antioxidants.
  • Cilantro is found to help the body get rid of heavy metals like aluminum, lead and mercury, along with protecting from oxidative stress.

Fresh Garden Salsa

This salsa is fresh, juicy and refreshing, making it perfect for the summertime heat!

Ingredients

  • 3 tomatoes, or 3 cups diced
  • 1/2 onion, or 1/3 to 1/2 cup diced
  • 3 to 4 small peppers of choice, or 1/4 cup diced
  • 2 tablespoons cilantro
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 1 teaspoon olive oil, for cooking

Directions

  1. Optional: Boil water in a small pot. Once heated, carefully add tomatoes to the pot for around 30 seconds. Remove from water and peel skin one at time.
  2. Dice onion and sauté in olive oil until lightly browned. Roughly chop the tomatoes, peppers and cilantro.
  3. Add everything to a blender with lime juice, salt and pepper. Pulse quickly to achieve a restaurant style consistency or skip this step for some chunkier salsa.
  4. Stir gently to ensure ingredients are mixed throughout and serve with your favorite chips!

I hope you’re able to find some fresh produce and give this recipe a try soon! Thanks for checking it out and let me know how it turns out for you!!

-Brit


“Avocolada” Smoothie Remake

This creamy green smoothie is inspired by Tropical Smoothie Cafe’s “Avocolada” smoothie. It’s packed with lots of nutrients and is a great summertime drink, even if you don’t consider yourself a green drink lover!

These reusable “Hip” straws are flexible and have a seal that can open/close for the easiest cleaning ever!

Health Benefits:

  • Avocado is an excellent source of healthy fats that your body needs to function properly, along with containing fiber, vitamin K, folate and more.
  • Coconut water is about 90% water, but it also contains electrolytes, making it a great option for hydration.
  • Spinach and kale are both healthy greens, offering lots of vitamins A, K and C, iron, calcium, folic acid and more.
  • Bananas are known for being a source of potassium, but they also provide other antioxidants and carbohydrates which provide energy.
  • Pineapples are rich in vitamin C and manganese, aiding with growth, metabolism, maintaining a healthy immune system and more.
Not pictured: banana and ice

This green smoothie is creamy, delicious and packed with lots of great nutrients to fuel your body!

Ingredients

  • 8 oz. or 1 cup coconut water
  • 1 avocado, ripe
  • 1 cup spinach, fresh or frozen
  • 1 cup kale, fresh or frozen
  • 1 cup pineapple, fresh or frozen
  • 1 banana, fresh or frozen
  • 1 tablespoon lime juice
  • ice to reach desired consistency

Directions

  1. Add all ingredients to a blender and blend until smooth.
  2. If needed, and depending on whether you use fresh or frozen ingredients, add ice to reach your desired consistency.
  3. Pour into two glasses, top with coconut flakes and add your reusable straw for a fresh and easy green smoothie!

I hope you get the chance to remake this green smoothie full of goodness sometime this summer and if you do, let me know how it turns out and compares! As always, thanks for being here and checking out this post!

Brit


Sour Cream Cherry Pie

This recipe, like the Dreamy Strawberry Pie, comes from my grandmother’s cookbook and is a seasonal family favorite! We always make this with fresh cherries from our cherry trees, but buying cherries from the store works just as good! You can also substitute the cherries for blueberries if you aren’t a cherry fan or if they aren’t in season.

The pie has a sweet sour cream filling with the perfect amount of tartness from the cherries. Along with this, it has a vanilla wafer crust that makes for the perfect pie combination! This recipe is not a healthier version and definitely contains sugar and fat, but that doesn’t mean you can’t enjoy it when you want. Besides, cherry season doesn’t last all year!

Sour Cream Cherry Pie

Another perfect summer pie for cherry season that balances a creamy, sweet filling with the tartness of cherries and pairs perfectly with the vanilla wafer crust!

Ingredients

  • 40 vanilla wafers, crushed
  • 1/3 cup butter, melted
  • 1/4 cup sugar, for the crust
  • 3 eggs, beaten
  • 3/4 cup sugar, for the filling
  • 3/4 cup sour cream
  • 2 cups sour cherries, pitted

Directions

  1. For the crust, crush approximately 40 vanilla wafers, which should equal 2 cups afterwards. You can place them in a large bag and use a mallet or rolling pin, but you can also throw them in a blender or food processor until they are all crushed up.
  2. In a medium bowl, mix crushed vanilla wafers with melted butter and the 1/4 cup sugar. Press into a pie pan and bake at 350° F for 10 minutes.
  3.  For the filling, beat 3 eggs in a medium bowl and add the 3/4 cup sugar and sour cream. Mix well, then fold in the pitted cherries. Pour filling into the baked vanilla wafer crust and bake at 325° F for 1 hour, then chill and enjoy!

I hope you enjoy this pie recipe as much as my family does and maybe make it for your next summer gathering! If you have any questions or comments, please feel free to let me know! Thanks for being here and checking it out!!

-Brit