Last week, a woman came into my office after being brutally tortured {dramatic, yes} by an RD pushing “healthy” whole grains, margarine and diet drinks. Her food plan looked like a supermarket bread isle with 1-2 servings of grains during 4-6 meals each day. She is insulin-resistant and dealing with some less than desirable thyroid issues. She’s looking for relief, knowledge and empowerment to take charge of her health. I could hear the despair in her voice as she laid out her history and deep desire to feel well.
Amidst her bags of supplements and meds, food journal, paperwork and a stack of Paleo cookbooks, she pulled out two recipes she had printed for me, “that I just HAD to try!” I was so excited that she shared one of her favorites with me, knowing how finding a good recipe, a tasty meal, a new ingredient can make a foodie’s whole day!
My clients are awesome. They come to me, often times desperate for something more than they’re getting from other healthcare providers, looking to change the course of their health. They want to feel better, move better and live fully.
The most rewarding aspect is when they kick-butt and totally rock out whatever crazy awesome protocol I put them on.
They come in astonished by how well they’re sleeping {I even had one guy get mad at me, saying, “How am I supposed to catch up on my TV if I am sleeping through the night!?”}, they’re new-found energy and lack of sugar cravings and how they can’t believe they’re not bloated after meals. They feel good. They feel alive.
I am so thankful for each one of my clients and am inspired by their drive to take action.
Today I wanted to share my version of my client’s recipe, {Grain-Free} Zucchini Apple Muffins. Enjoy these nutritious muffins for breakfast with butter or coconut manna or as an afternoon snack. These are also a great for children’s lunches!
{Grain-Free} Zucchini Apple Muffins
- 1 medium zucchini, grated
- 1 medium apple, peeled, cored and grated
- 1 medium carrot, grated
- 1 cup nut butter {almond, organic peanut butter, sunbutter, etc.}
- ¼ cup or less raw honey or pure maple syrup
- 3 eggs, preferably pastured
- 1 tablespoon pure vanilla extract
- 3 tablespoons coconut flour
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of sea salt
- ½ cup walnuts, chopped {soaked and dehydrated is best!}
- optional: 1/2 chocolate chips {I like the Enjoy Life brand}
Preheat over to 350°F.
Put grated zucchini in a clean kitchen towel or strong paper towel and squeeze out as much liquid as possible.
Place zucchini, apple and carrot in a medium mixing bowl and lightly toss. Add nut butter, honey, eggs and vanilla and mix thoroughly.
In a separate bowl, mix coconut flour, baking soda, spices and salt.
Add dry ingredients to wet ingredients and mix to combine. Fold in walnuts.
Spoon batter into a lined or greased cupcake pan. I like the If You Can brand, Unbleached Baking Cups or using coconut oil to grease the pan.
Bake for 18-22 minutes.
Enjoy!
