fbpx

Blog Category: Recipes

How to make Zuccran Bread

How to make Zuccran Bread

Get into the holiday spirit with our Zuccran Bread Recipe: a colorful recipe that’s sure to sweeten your day! Serve and share this recipe with friends at festivities or split a piece with family at home!

Zuccran Bread Ingredients:

  • 1 ¼ cup all purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp grated nutmeg
  • 1 cup dried cranberries
  • ½ cup vegetable oil (OR 1 stick unsalted butter)
  • 2 large eggs
  • ½ cup plain/Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini (this is approximately 1 medium zucchini)
    • The consistency should be similar to mashed bananas to ensure that the bread is moist enough

Directions

  1. Preheat the oven to 350˚F. Lightly grease a pan.
  2. Combine the flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, and dried cranberries in a large bowl.
  3. In a separate bowl, whisk the eggs well. Then, add the vegetable oil, yogurt, and vanilla extract. After mixing well, add in the shredded zucchini and stir well.
  4. Gradually add the dry (flour) mixture into the wet (zucchini) mixture.
  5. Pour batter into the greased pan. Bake for 50-60 minutes. Insert a toothpick into the center to ensure the bread has fully baked.
  6. Cool for 10 minutes before serving.

If you want to add a sweeter touch to the bread, look no further than this lemon glaze! The combination of the lemon juice, zucchini, pistachios, and cranberries creates a variety of flavor and texture. If pistachios aren’t your style, use walnuts or almonds!

Lemon Glaze Ingredients:

  • ¾ cup powdered sugar
  • 2 tbsp lemon juice (OR lime juice)
  • 1 tsp milk of choice
  • ¼ cup pistachios, chopped & without shells

Directions

  1. Combine powdered sugar, lemon juice, and milk.
  2. Pour the glaze over the cooled bread, add pistachios on top, and let it sit for 5-10 minutes before serving.

Zuccran Bread Nutritional Information

Calories: 2792.8;   Carbohydrate: 379.5 g;   Fat: 127.3 g; Protein: 36.3 g

Servings: 10

Calories: 279.3;   Carbohydrate: 38.0 g;   Fat: 12.7 g; Protein: 3.6 g

Instant Pot Holiday Cider Cocktail

Instant Pot Holiday Cider Cocktail

With cooler weather comes warmer drinks, and what better way to spend the holidays than with a cider cocktail recipe! For all those 21+, this recipe is a wonderful way to make your nights at home extra cozy. The combination of ingredients creates a warm concoction that can be shared with friends or family!

Ingredients you will need:

  • ½ gallon or 2 quarts apple cider
  • ½ cup orange juice
  • ⅛ cup brown sugar
  • 1 inch chunk fresh ginger, sliced
  • 1 tsp maple syrup
  • 2 tsp nutmeg
  • 2 cinnamon sticks
  • 1 tsp whole cloves
  • 2 tsp butter, unsalted
  • 1 cup dark rum
  • 1 oz or 1 shot of brandy

Instant Pot Directions

  1. Add all ingredients into the Instant Pot. Stir gently to slightly mix ingredients.
  2. Press the “Manual/Pressure Cook” button and set the cook time for 15 minutes at high pressure.
  3. Once the cooking is over, let the pressure naturally release (this may take a few minutes). Then move the switch to venting to ensure all the pressure is fully released.
  4. Remove the lid, being careful to avoid any steam releasing from the pot.
  5. Using a ladle, strain the cider carefully over your favorite mug! 🙂

If you don’t have access to an Instant Pot, no need to worry! Just use a medium saucepan and follow the directions below!

Directions

  1. Add the ginger, nutmeg, cinnamon sticks, and whole cloves to a medium saucepan and heat at medium high. Let the ingredients sit for a minute, so as to bring out the fragrance.
  2. Pour in the apple cider, orange juice, brown sugar, maple syrup, butter, dark rum, and brandy. Bring the mixture to almost boiling.
  3. Reduce the heat to the lowest setting. Let it simmer for 25-30 minutes and stir occasionally.
  4. Using a ladle, strain the cider carefully over your favorite mug! 🙂

Calories: 1824.7

Carbohydrate: 292.8 g 

Fat: 6 g

Protein: 0.5 g

Servings: 8

Calories per serving: 228.1

Carbohydrate: 36.6 g

Fat: 0.75 g

Protein: .06 g

Insta-paella Recipe

Insta-paella Recipe

Fall is a colorful season, so why not eat a colorful dish to celebrate? This InstaPaella recipe is filled with various vegetables and a combination of spices that will have you asking for more! Vegetables never looked this good!

 

This recipe has so many nutritional benefits! Tomatoes, red bell peppers, and green bell peppers are high in Vitamin C, which aids immune function and helps with absorbing iron. Carrots are full of beta carotene, which your body converts into Vitamin A; Vitamin A is important for good vision and growth, as well as immune function. Almonds are a great source of both protein and fiber, which aids muscle repair and digestive function. If you’re in the mood for even more protein, feel free to add it in when sautéeing bell peppers and onions! The combination of these ingredients will give you a colorful kick-off to the fall season!

*If you don’t have an InstaPot, you can just substitute in a pan and a pot with a lid to make this recipe.

Ingredients

  • 2 tsp olive oil
  • ½ yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ tsp cumin
  • 1 tsp salt
  • 1 tsp red chili pepper
  • 1 tsp oregano
  • 1 garlic clove, minced
  • 4-5 lemon rinds
  • 2 bay leaves
  • ½ tsp turmeric
  • 1 cup cherry tomatoes
  • ¼ cup grated carrot
  • 1 cup green beans, cut in thirds
  • ½ cup peas (either fresh or frozen, but thawed)
  • 1 1/2 cup rice (expands to 3 cups when cooked)
  • Basmati or Jasmine rice work well especially in terms of accessibility, but if you want a truly authentic Spanish paella, use Bomba rice
  • For those who are looking for alternatives to rice, use cauliflower rice!
  • 3 cups vegetable broth
  • 2 tbsp red wine
  • ¼ cup almonds, chopped
  • ⅛ cup cilantro, minced
  • 1 lemon, cut into wedges

Directions

  1. Dice the onion, red bell pepper, and green bell pepper.
  2. Heat 2 tsp olive oil in the bottom of the Instant Pot, using the “sauté” setting. Do not cover with the lid.
  3. Sauté the onion, red bell pepper, and green bell pepper until they start to soften, about 5-7 minutes, then add in the cumin, salt, red chili pepper, and oregano.
  4. Stir to ensure that the onion, peppers and/or spices don’t stick to the pan.
  5. Add the garlic, lemon rinds, bay leaves, and turmeric. Continue stirring for about 3 minutes.
  6. Press the “Keep Warm/Cancel” button to reset the settings.
  7. Next, add the tomatoes, carrots, peas, green beans, rice, and broth into the pot.
  8. Seal the lid and make sure that the switch at the top is on sealing, not venting. Press the “Manual/Pressure Cook” button and set the cook time for 9 minutes at high pressure.
  9. Let the pressure naturally release once the cooking is over, to make sure that the rice completely absorbs the broth. (This takes a few minutes) Then move the switch to venting to ensure all the pressure is fully released.
  10. Remove the lid, being careful to avoid any steam releasing from the pot. Press the “Keep
  11. Warm/Cancel” button. Fluff the paella with a fork.
  12. Cut the lemon into wedges.
  13. Add in the red wine and squeeze 2 lemon wedges into the rice. Stir, and continue on the “Keep
  14. Warm” setting for about 2 minutes.
  15. Chop the almonds roughly and finely cut the cilantro.
  16. Sprinkle the cilantro and almonds onto the paella and top with the remaining lemon wedges!
Calories: 1170.8; Carbohydrate: 197.1 g; Fat: 26.8 g; Protein: 23.5 g
Servings: 6
Calories per serving: 195.1; Carbohydrate: 32.8 g; Fat: 4.5 g; Protein: 3.9 g

Insta-paella Recipe

Celebrate your Fourth of July with our BSQ Recipe!

Celebrate your Fourth of July with our BSQ Recipe!

You’ve heard of BBQ, but now get ready for the BSQ: Blueberry Salsa and Quinoa. It may sound strange, but this recipe is sure to have you asking for seconds. A blend of sweet, sour, and spicy, the BSQ is perfect for those needing some red, white, and blue on their plate!

Blueberry Salsa 

  • 1 ½ cups blueberries
  • ⅛ cup cilantro, chopped
  • 1 green chili pepper, minced
  • ⅛ cup onion, diced
    • Red onion preferably, but theoretically any could work
  • ½ medium red bell pepper, diced
  • 1 roma tomato, diced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp olive oil
  • Half of a medium lime

Directions: 

  1. Chop 1 cup blueberries, roughly (not finely chopped), leave the remaining ½ cup unchopped, and keep in a large bowl.
  2. Add the cilantro, chili peppers, tomato, red bell pepper, and onion in.
  3. Add the salt, black pepper, and olive oil and then stir.
  4. Cut lime and squeeze well.
  5. Toss salsa to mix ingredients well.

Cheesy Quinoa

  • ¼ cup quinoa, rinsed well (after cooking becomes 1 cup)
  • 1 cup water
  • ¼ cup monterey jack cheese, chopped into small cubes
  • ¼ cup ricotta cheese
  • 1 tsp olive oil
  • 1 tsp paprika

Directions:

  1. Add the water, quinoa, and paprika in, seal the lid and make sure that the switch at the top is on sealing, not venting.
  2. Press the “rice” button OR manually cook at low pressure for 12 minutes.
  3. Let the pressure naturally release once the cooking is over, to make sure that the quinoa completely absorbs the liquid. (This takes a few minutes)
  4. Remove the lid, being careful to avoid any steam being released from the pot, and fluff the quinoa with a fork.
  5. Add the olive oil and stir gently.
  6. Add in the cheeses, let sit for about 45 seconds to 1 minute, and then stir until fully melted.
  7. Serve warm, with the blueberry salsa on top! Add hot sauce if the heat isn’t enough for you!

This recipe is great as an afternoon snack, a light meal, or an appetizer to get your Fourth Festivities started! Not only is it high in vitamins A and C, the quinoa provides a great source of protein. The combination of the cheese and quinoa gives a creamy but also chewy texture; adding the fresh blueberries, onion, and bell pepper gives the crunch to give this recipe’s variety in taste. If you feel like adding more refreshing flavors, toss in some strawberries, mangoes, or raspberries! Another option: throw in some avocado, which is rich in unsaturated fat, to make it a true California Fourth of July. Any way you have it, the BSQ is great to switch up your salsa in an exciting and flavorful way!

Blueberry Salsa Nutrition Facts – Calories: 254.9;  Carbs: 52.9 g; Fat: 6.7 g; Protein: 4.7 g

Cheesy Quinoa Nutrition Facts – Calories: 441.1;  Carbs: 44.6 g; Fat: 24.4 g; Protein: 21.4 g


The Perfect Memorial Day Recipe

The Perfect Memorial Day Recipe

Looking for an easy recipe for your Memorial Day BBQ? Look no further! This is an easy-to-make salad that you can take for those park picnics, backyard barbecues or munch on in the comfort of your home! This Stars and Stripes salad is the perfect meal for those wanting even more red, white and blue in their day!

Stars and Stripes Salad

  • 8 cups baby spinach
  • 1 ½ cups blueberries
  • 1 ½ cups sliced strawberries
  • ½ cup crumbled feta cheese
  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 1 tsp salt (to taste)
  • 1 tsp pepper (to taste)
  • (optional) 1 cup pecans

(Makes 6 servings)

This is great as an afternoon snack or even as a light meal. The baby spinach, blueberries, and strawberries are all good sources of antioxidants. The feta cheese gives a creamy texture to the crunchy spinach leaves, and both add protein, which will keep you feeling full for a longer period of time. This combination of nutritionally-beneficial ingredients will result in a delicious summer salad that will leave you wanting more!

Calories: 277, Protein: 7.5g, CHO: 19g,  Fat: 20g