This past year has been the year of tons of changes. Some of them harder than others, but the one I struggle with the most is the healthy eating “lifestyle change”. It has taken more than a year, but with small changes and consistency I have lost about 50lbs. Its hard to change bad habits… my food habit and stress eating is something I work on daily. Plus given the fact that I’m married to a snack wielding, processed food eating, formerly sugar addicted, professional snacker. My hubs can out snack anyone! Anyone else have this problem? It makes trying to eat healthy for more than 24 hours quite challenging. So I have used my ninja culinary skills to create great tasting things that are actually good for you!  I just came up with this recipe this weekend and it really turned out amazing. If you need a snack or a go to sweet that isn’t going to send you down the rabbit hole of crappy eating- this ones for you. Plus due to half our household being celiacs, we cannot have any gluten, corn, dairy, or soy. Yikes! I promise these taste great, and once you taste these you will be getting creative playing around with different combos of veggies and fruits to make your own amazing creation.

You will need:

3 eggs (Vegan substitute- 1 tbsp flax with 3 tbsp water for each egg)

1/3 cup coconut milk (or almond milk)

1/3 cup pineapple drained (canned or fresh)

1 tbsp vanilla extract

1/4 cup chopped pitted dates

1 tsp chia seeds (optional)

1/2 cup + 2 Tbsp GF flour (I used a paleo mix)

1 tsp baking soda

1/2 tsp baking powder (aluminum free)

1/4 tsp sea salt

2 tsp cinnamon

1/2 tsp ground ginger

1 finely shredded zucchini excess moisture drained on paper towel

Instructions:

1. Preheat your oven to 350 degrees and line a muffin tin with liners or nonstick cooking spray
2. In a blender or vitamin, pulse the eggs, coconut or almond milk, dates, pineapple, and vanilla until the chunks are blended up.  In a small bowl, combine the flour, baking soda, salt and spices. Stir the dry mixture into the wet until filly combined but don’t over-mix.
3. Gently stir in the shredded zucchini to evenly distribute, then using a spoon, transfer to the muffin tin filling 3/4 of the way to the top. The batter will be pretty thick.
4. Bake in the preheated oven for 20-25 min or until a toothpick inserted in the center of the muffin comes out clean.
5. Remove from oven and cool in the pan for about 15 min. Then, carefully transfer them from the tin to cool completely. Serve alone or with coconut whip cream!

If you love this recipe, share the love! & if you want more tips on how to cut sugar out of your life- send me a message. We have some amazing things that have helped us so much, and I know they could help you too. Heres to happy and healthy snacking!