Gardeners and co-workers... it's Zucchini time!

I hate posts with long, drawn-out intros. This is the very best zucchini bread recipe I've ever found that comes out great with wheat-free flour.  I use King Arthur Gluten Free Baking Mix for the flour here. It is FABULOUS! I always give a mini-loaf to whoever gives me the zucchini, and they are shocked if I tell them it's gluten free.  Enjoy!!!
(I have no idea where I originally got this recipe, if it's yours please message me for credits)

Gluten Free Zucchini Bread (Makes 2 regular loaves)

3 eggs
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup oil
3 cup grated zucchini, moisture squeezed out
2 1/2 cup gluten free flour of choice (I use King Arthur Gluten Free Baking Mix)
1 grated carrot
1 tablespoon cinnamon
1 teaspoon baking soda
2 teaspoon vanilla extract
1 1/2 teaspoon salt

1 teaspoon baking powder
3/4 teaspoon ginger
3/4 teaspoon nutmeg
Optional:  1 1/2 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit. 
Grease and flour* two loaf pans.

Beat eggs in large bowl. Add sugars, zucchini, and carrot, and mix well. Add remaining ingredients, mix thoroughly.

Fill prepared pans halfway full, bake 45-60 minutes.

This freezes well, but allow to cool completely before wrapping.  

*Gluten free flour

 

Oatmeal Blueberry Muffins - Wheat and Gluten Free

Oatmeal Blueberry Muffins

I love making muffins for a bread alternative. As the only food mutant in the house, feeding everyone wheat-free can get to be expensive. Muffins are a great way to have single serving breads ready to go, and they can be frozen for up to about two months and microwaved when needed.  This recipe was inspired by a recipe from Dinner at the Zoo, but I've changed it around a bit to make it wheat and gluten free.

Ingredients

    1/2 cup Bob’s Red Mill 1 for 1 GF flour

    1/4 cup Bob’s Red Mill coconut flour

    1/4 cup Bob’s Red Mill white sorghum
    flour

    1 1/2 cups Bob’s Red Mill Gluten Free
    quick oats

    1/2 cup granulated sugar

    1/4 teaspoon salt

    1 tablespoon baking powder

    1 cup almond milk

    1 egg

    2 tablespoons canola oil

    2 teaspoons vanilla extract

    1 cup of blueberries fresh or frozen

Instructions

Preheat oven to 400 degrees.

Whisk dry ingredients in a large bowl.  In a separate bowl, whisk together egg, milk, oil and vanilla.  Add the wet ingredients to the dry ingredients stirring just until all of the ingredients are combined.  Gently fold in the blueberries.

Divide the batter evenly between the 12 muffin cups (just under 1/4 cup each).  Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.

Nutrition Facts

Servings 12.0

Amount Per Serving

calories 157

% Daily Value *

Total Fat 4 g         6 %

Saturated Fat 1 g               4 %

Monounsaturated Fat 2 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 16 mg             5 %

Sodium 67 mg     3 %

Potassium 31 mg               1 %

Total Carbohydrate 26 g   9 %

Dietary Fiber 3 g 12 %

Sugars 10 g         

Protein 3 g           7 %

Vitamin A             1 %

Vitamin C             2 %

Calcium                5 %

Iron        6 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comfort Food with fewer calories

GF Chicken Pot Shepherd's Pie

GF comfort food for under 300 calories 

This is a basic chicken pot pie, but with a mashed potato topping instead of pie crusts.  Made as given here, MyFitnessPal computes this to just 285 calories for one-fourth of the pie. 

My directions here are for instant potatoes made with Idaho Spuds, serving for 4.  Use and follow directions for serving four for whatever brand you have.

Preheat oven to 350 degrees; spray pie dish with non-stick cooking spray.


8 oz. boneless skinless chicken tenders
2 Tblsp. unsalted butter
2 Tblsp. King Arthur Gluten Free Baking Mix (or GF flour of your choice)
3/4 low sodium chicken broth (I like Simply Nature Free Range broth from Aldi's)
8 oz mixed frozen vegetables
1 tsp. salt
1/2 tsp. fresh cracked black pepper
1/8 tsp. dried thyme

In medium saucepan, cook chicken until lightly browned.  Cool, then shred up. 

Over medium heat, add butter and stir until melted. Stir in GF flour, mix well. Slowly stir in chicken broth, heat until bubbly and thickens. Continue cooking, adding frozen vegetables, salt, pepper, and thyme, stirring until all is well mixed and heated. Put the mixture into the prepared pie pan.  Smooth flat.  

In same saucepan, heat 1 1/4 cup water and 2 Tblsp. unsalted butter to boiling. 

Remove from heat.  Add 1 1/3 cup skim milk and 1 1/3 cup potato flakes.  Stir and fluff with fork.  Spoon mashed potatoes onto top of chicken-veggie mix.  

Bake in 350 degree Fahrenheit oven 35-40 minutes, until top is slightly brown and bubbly around the edges. 

Remove from oven, allow to cool. 

Serves 4

Microwave Apple dessert for one

Fast.
Simple.
Guilt-free.

Core and finely chop a small apple (do not peel). Place in small microwave safe bowl. Set aside.

In another small bowl or ramekin combine 2 tablespoons quick oats, 1 tablespoon honey, 1/2 tablespoon olive oil, and 1/2 teaspoon of ground cinnamon. Mix well. Spoon bits and crumbles of the oat mix over the apples. 

Microwave on high setting for one minute. 

Stir and enjoy. 

Nutrition Facts:
Serving Size 1 Serving
Per Serving % Daily Value*

Calories 255

Calories from Fat 73

Total Fat 8.1g 12%

Saturated Fat 1.0g 5%

Sodium 0mg 0%

Potassium 5mg 0%

Carbohydrates 47.3g 16%

Dietary Fiber 6.4g 26%
Sugars 28.8g

Protein 2.5g

Vitamin A 2% · Vitamin C 6%

Calcium 1% · Iron 2%

Breakfast Quinoa      

                                                                       yield: Makes 2 cups

A delicious alternative to oats or cream of wheat, and a high protein variety option to the standard gluten free cream of rice. I often use half milk/ half water; and will substitute raisins and craisins for the blueberries during the winter.  

(From Martha Stewart)

Ingredients
    2 cups whole or low-fat milk, plus more for serving

    1 cup quinoa, rinsed

    3 tablespoons light-brown sugar, plus more for serving

    1/8 teaspoon ground cinnamon, plus more for serving

    1 cup (1/2 pint) fresh blueberries, plus more for serving

Directions

    Step 1

    Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

    Step 2

    Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

One Skillet Beef & Rice

This recipe was basically created as of those simple "just add a can of cream of mushroom soup" recipes.  Unfortunately, there is only one brand of wf/gf that I've found (Progresso Vegetable Classics Creamy Mushroom) and few stores in my area stock that particular variety.  So, I just make it as I go.   

One Skillet Beef & Rice
In large skillet over medium heat, brown
1 pound ground chuck or round.  
Remove from pan and drain grease.  Set aside. 

To skillet add:
1/2 white or yellow onion, finely chopped
1 (7 oz net wt) can mushroom pieces, drained and finely chopped
Cook over med-high heat until onions are tender.  

 
Reduce heat and add:
4 tablespoons butter or margarine
2 tablespoons GF Flour Blend
Stir over low heat until margarine is melted and flour is well blended.

Stir in:
1 1/2 cup water
1 teaspoon beef bouillon
1 bay leaf
Pinch thyme
Salt & pepper to taste
Cook over medium heat until sauce begins to form; reduce heat and simmer 5 minutes, stirring frequently.

Stir in:
Cooked beef
2 cups water
Bring to full simmer.

Add:
2 cups instant brown rice
Still well, cover, and remove from heat.  Let stand 10 - 15 minutes.  Remove bay leaf, stir well and serve.  Serves 6-8.  

Coffee Cake Muffins

There are more and more "everyday" products that can now be found in gluten free versions.  They still usually cost more, but it's nice to have them.  One I love to use is Gluten Free Bisquick- for pancakes, pizza crust, and more.  You can't just substitute the GF version for regular Bisquick in recipes, however.  After some trial and error, I have found a nice coffee cake to be made with the GF Bisquick.  I like to put quick breads such as this in muffin form for easy serving size and storage.

GF Bisquick Coffee Cake Muffins

Preheat oven to 400 degrees.  Lightly spray 12 muffin tin with non-stick spray.  

Topping 
2/3 cup GF Bisquick
2/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) softened butter

In small bowl mix GF Bisquick, brown sugar and cinnamon.  Cut in softened butter until mix is crumbly.  Spoon a small amount into the bottom of each muffin tin.  Set mix and pan aside.  

 

Dough  
2 cups GF Bisquick
1 cup milk
1 egg 

1 tablespoon vegetable oil
2 tablespoons sugar
Mix dough ingredients in a medium bowl.  Scoop evenly (about 1/3 cup) into each muffin tin.

Top each with remaining topping mix.  Using a small stick or skewer, lightly criss-cross or swirl the topping and the dough.

Bake 20 - 25 minutes, until a muffin in the center is firm to the touch.