Tag Archives: veggie

Baked Zucchini Sticks

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Zucchini is in season and what a better way to prepare it than roll it in some almond meal, seasoning and parmesan cheese. Serve hot and crispy with your favorite marinara sauce.

paleo zucchini sticks blog (2)paleo zucchini sticks blog (1)

Ingredients

  • 2 egg whites, beaten
  • Salt and pepper, to taste
  • 1/2 cup almond meal
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 2 medium sliced zucchini – sliced into 3 x 1/2″ sticks
  • Marinara sauce for serving (optional)

Directions

  • Preheat oven to 425° F. Line a baking sheet with parchment paper.
  • Place egg whites in a shallow dish and season with salt and pepper. Combine breadcrumbs, cheese, oregano and garlic powder in a resealable plastic bag; shake well.
  • Working with a few at a time, dip zucchini sticks in egg whites to cover. Place in the plastic bag and gently shake to cover with breadcrumb mixture. Place breaded zucchini in a single layer on the prepared baking sheet and lightly spray with cooking oil. Repeat with remaining zucchini sticks.
  • Bake until golden and crispy, 20 to 25 minutes, flipping halfway through baking. Serve hot with ketchup or marinara sauce.

Modified from the original from PCC Natural Markets.

dit-elle-Esther

Carrot Cake with Toasted Coconut Cream Cheese Frosting

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Do you LOVE carrot cake? I do too! I love it for breakfast, a power snack, or dessert. And with all the carrot that goes in it, you’re getting at least a serving or two of veggies, right!? 🙂

Because of the oats and sugar I would not call this recipe paleo but it is gluten free, moist and pretty super delicious! Check out my Paleo Carrot Cake here, and if we haven’t convinced you yet, we’re all fans of carrot cake here on this blog. Check out Lauren’s Healthy Gluten Free Carrot Cupcakes and her Carrot Cake Muffins!

carrot cake blog (2)carrot cake blog (1)

Ingredients

  • 3/4 cup almond meal
  • 1/4 cup quick-cooking oats
  • 1 Tbsp coconut flour
  • 1.5 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 cup coconut sugar
  • 1/4 cup melted butter, coconut or other oil
  • 1/2 cup apple sauce
  • 2 large eggs, lightly beaten
  • 1 1/4 cups grated carrot
  • handful of raisins

Directions

  • Preheat oven to 325
  • Combine the dry ingredients (except sugar) in a food processor (first 5 ingredients)
  • Transfer to a large bowl
  • Combine eggs, oil, sugar, applesauce in food processor and mix until blended
  • Add liquid to flour mixture and stir just until moist
  • Stir in grated carrots and raisins
  • Bake @ 325 for 40 minutes or until a wooden pick inserted in center comes out clean
  • Cool on wire rack before frosting

Frosting

  • 1/3 cup cream cheese, softened
  • 1 Tbps butter
  • 1 c powdered sugar
  • 1/2 tsp vanilla
  • 1/2 c unsweetened flaked coconut
  • Directions: combine cheese and butter and beat until creamy. Add powdered sugar and vanilla, beating until smooth. Spread over cake, sprinkle with coconut. Cover and chill.

Enjoy! 🙂

dit-elle-Esther