Greek Yogurt Frozen Banana Pops

Sweet Potato Fritters Recipe with Avocado Dipping Sauce

Banana Bread Date Bars Recipe

Chocolate Peanut Butter Nice Cream

Whole Wheat Chocolate Zucchini Muffins

These Chocolate Zucchini Muffins are made with whole wheat flour and have less sugar than most muffins. 

Heads us! This Chocolate Zucchini Muffin recipe was first published in August 2013. Photos updated July 2018. Post text remained unchanged. 

These healthy muffins have two things going for them:  chocolate and vegetables. Anytime I can combine those two things and have them for breakfast, I think I’m doing pretty well.

My girl Meghan agrees.  Well, at least with the chocolate part.  She recently declared chocolate her “very favorite food.”

Zucchini, on the other hand, is probably her least favorite vegetable.  She’s come a long, long way from Operation: Eat More Vegetables, but zucchini has stayed on her black list. Throw it in a muffin, though, especially a chocolate muffin, and all bets are off.  Zucchini gets eaten.

I made two batches of these and stocked up my freezer with muffins for the busy mornings ahead of us.  School starts for Meghan tomorrow (kindergarten!) and I feel like summer is abruptly ending, even though technically there are a few weeks left.  I’m glad to know we’ll be eating these for a little while even after the summer produce has left us.

 

How to Make Chocolate Zucchini Muffins

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Whole wheat chocolate zucchini muffins

Healthier versions of favorite sweet treats

• Author: Healthy Happy Mama
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 12 muffins
• Category: Dessert
• Cuisine: American

Ingredients

Dry Ingredients

• 2 cups whole wheat pastry flour*
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sucunat (natural sugar cane)
• 1/2 cup cacao powder or unsweetened cocoa powder

Wet Ingredients

• 3 eggs
• 1 cup unsweetened almond milk (or milk of choice) plus 1 tablespoon vinegar (I used apple cider vinegar)
• 1/4 cup coconut oil, melted (or oil of choice)
• 1/4 cup maple syrup
• 1 teaspoon pure vanilla extract

Extra

• 1 1/2-2 cups finely shredded zucchini (from 2 small)

Instructions

Preheat the oven to 400 degrees.  In a large bowl, whisk together the dry ingredients well. In a separate bowl, lightly beat the eggs.  Add the rest of the wet ingredients and whisk well.  Mix the wet ingredients with the dry ingredients and stir until they are almost, but not quite mixed.  Add in the shredded zucchini and stir until everything is just combined.  Don’t overmix!

Spray a muffin tin with oil (if you are using paper liners, spray those).  Fill each muffin cup almost all the way to the top, using a heaping 1/3 cup.  Bake in the preheated oven for 16-18 minutes.  Allow to cool about 10 minutes in the pan, and then transfer to a baking rack to cool completely.  Enjoy!

Notes

*If you don’t have or can’t find whole wheat pastry flour, try substituting 1/2 all-purpose flour and 1/2 regular or white whole wheat flour.  

Nutrition

• Serving Size: 1 muffin
• Calories: 212
• Sugar: 13.9g
• Sodium: 170mg
• Fat: 7.6g
• Carbohydrates: 31.5g
• Protein: 5.1g

Keywords: healthy muffins

Would you like more baking recipes with zucchini? Here’s some healthy recipes to try!

Double Chocolate Banana Zucchini Bread

Zucchini Snack Bars

Zucchini Chocolate Chip Baked Oatmeal 

Vegan Zucchini Muffins

 

The post Whole Wheat Chocolate Zucchini Muffins appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/whole-wheat-chocolate-zucchini-muffins.html

Quinoa Caprese Salad Recipe

This Quinoa Caprese Salad is the perfect summer salad made with tomatoes, fresh mozzarella, and fresh basil! The quinoa adds bulk and protein, making this a heartier salad that can be a side dish or a light meal by itself!

Tomatoes + Basil + Fresh Mozzarella is my jam all summer long. I put together a Caprese salad a few times a week when tomatoes and basil are in season. For this Quinoa Caprese Salad, I added quinoa to the mix. It was a very good decision.

The result was a hearty, satisfying salad that I was instantly obsessed with. I knew I had to share it with all of you before summer was over so you could add it to your rotation, too. 

The Quinoa Caprese Salad is dressed simply with extra-virgin olive oil, balsamic vinegar, and salt and pepper. It’s all you need when fresh, summer tomatoes are bursting with flavor and you don’t want to compete with the signature flavor of the basil.

To make this Quinoa Caprese Salad come together in a snap, you can cook your quinoa ahead of time. I recommend cooking the quinoa in stock to give it maximum flavor for this dish.

I hope you and your family love this as much as we have!

How to Prepare Quinoa Caprese Salad

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Quinoa Caprese Salad Recipe

With quinoa, tomatoes, basil, and fresh mozzarella, this Quinoa Caprese Salad is a flavorful salad that’s perfect for a side dish or light meal all by itself!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 servings

Ingredients

• 1 cup dry quinoa, rinsed well
• 2 cups vegetable stock
• 1 1/2 pounds small tomatoes, larger ones cut in half
• 7 ounces fresh mozzarella, cut into bite-sized pieces
• 1/2 cup packed basil leaves, chiffonade
• 1/4 cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. In a medium saucepan, bring the quinoa and vegetable stock to a boil.
2. Reduce the heat, cover, and simmer for 12 minutes, until the liquid is absorbed.
3. After the liquid is absorbed, remove it from the heat and keep the lid on the quinoa for 5 minutes to continue steaming.
4. Allow the quinoa to cool completely before putting the salad together.
5. In a large bowl, combine the cooled quinoa, tomatoes, mozzarella, and basil leaves.
6. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle it over the quinoa mixture and gently toss to coat. Enjoy!

Nutrition

• Calories: 263
• Sugar: 5.6 grams
• Fat: 11.9 grams
• Carbohydrates: 26 grams
• Protein: 13 grams

Keywords: Quinoa Caprese Salad

If you make this Quinoa Caprese Salad, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

Want more Quinoa Salad goodness? Try one of these favorites!

Quinoa Salad

Quinoa Power Salad

Quinoa Avocado Salad

Quinoa Salad with Apple and Kale

 

The post Quinoa Caprese Salad Recipe appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/quinoa-caprese-salad-recipe.html

Grilled Brussels Sprouts Recipe

Grilled vegetables are healthy and delicious–you’ll love this recipe for Grilled Brussels Sprouts!

Grilled vegetables are one of my favorite ways to build a healthy summer meal. I love grilling a variety of vegetables and adding them to pasta (check out this Grilled Vegetables with Pasta recipe) or adding grains for easy vegan dinners.

Grilled vegetables also make fabulous side dishes for whatever lean protein you’re grilling. These Grilled Brussels Sprouts make a great side for whatever else you’re serving.

I use a stainless steel grill basket which is perfect for grilling all sorts of vegetables. As you can see, mine is well loved and well used. If you don’t have a grill basket, you can also make a foil pouch and prepare your Grilled Brussels Sprouts that way.

I love the grill basket because it really lets the Grilled Brussels Sprouts get super caramelized, browned, and crispy on the outside.

For this Grilled Brussels Sprouts recipe, we marinate the Brussels spouts in a balsamic marinade for about 30 minutes. This gives the brussels sprouts terrific flavor.

It’s important to use a high-heat oil like avocado oil here because we’re grilling these babies at 450 degrees. A lot of oils can handle that high of heat. I recommend avocado oil because it has a high smoke point and has a neutral flavor.

I hope you try and love this Grilled Brussels Sprouts recipe!

How to Make Grilled Brussels Sprouts

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Grilled Brussels Sprouts Recipe

Grilled Brussels Sprouts are full of flavor, easy to make, and are a healthy side dish!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings

Ingredients

• 2 pounds Brussels sprouts, rough end removed and cut in half
• 2 tablespoons avocado oil
• 1/4 cup balsamic vinegar
• 1 teaspoon dijon mustard
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

 

1. Prepare your Brussels sprouts and place them in a large bowl.
2. In a separate bowl, whisk together the oil, vinegar, mustard, and maple syrup. Pour the marinade over the Brussels sprouts.
3. Allow the Brussels sprouts to marinate in the refrigerator for at least 30 minutes.
4. Preheat your grill to 450 degrees.
5. Transfer the Brussels sprouts to a grill basket. Place a cookie sheet under the grill basket. Shake the grill basket so the Brussels sprouts are not dripping in marinade. Add salt and pepper and toss to evenly coat.
6. Grill the Brussels sprouts at 450 degrees until they are browned and crispy, about 40 minutes. Enjoy!

Nutrition

• Calories: 88
• Sugar: 3.7 grams
• Fat: 3.9 grams
• Carbohydrates: 11.6 grams
• Protein: 3.9 grams

Keywords: Grilled Brussels Sprouts

Print

Grilled Brussels Sprouts Recipe

Grilled Brussels Sprouts are full of flavor, easy to make, and are a healthy side dish!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings

Ingredients

• 2 pounds Brussels sprouts, rough end removed and cut in half
• 2 tablespoons avocado oil
• 1/4 cup balsamic vinegar
• 1 teaspoon dijon mustard
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

 

1. Prepare your Brussels sprouts and place them in a large bowl.
2. In a separate bowl, whisk together the oil, vinegar, mustard, and maple syrup. Pour the marinade over the Brussels sprouts.
3. Allow the Brussels sprouts to marinate in the refrigerator for at least 30 minutes.
4. Preheat your grill to 450 degrees.
5. Transfer the Brussels sprouts to a grill basket. Place a cookie sheet under the grill basket. Shake the grill basket so the Brussels sprouts are not dripping in marinade. Add salt and pepper and toss to evenly coat.
6. Grill the Brussels sprouts at 450 degrees until they are browned and crispy, about 40 minutes. Enjoy!

Nutrition

• Calories: 88
• Sugar: 3.7 grams
• Fat: 3.9 grams
• Carbohydrates: 11.6 grams
• Protein: 3.9 grams

Keywords: Grilled Brussels Sprouts

If you make this Grilled Brussels Sprouts Recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image for your Pinterest recipe board!

 

The post Grilled Brussels Sprouts Recipe appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/grilled-brussels-sprouts-recipe.html