zucchini muffins ~vegan, gluten free~

I never knew vegan baking could be so much fun!

It’s hard to imagine that a muffin without the butter, white processed sugar and eggs would taste this delicious!  They turned out to be super moist and pleasantly sweet! (I am sold on using flax meal as an egg replacement!)

Today’s farmers market purchase was a gigantic zucchini, enough for two meals!  Half of it was turned into a raw zucchini pasta and the other half was transformed into muffins!

zucchini muffins ~vegan, gluten free~

These took no time at all to whip up, try a batch today!

zucchini muffins ~gluten free, dairy free~

Zucchini Muffins

2 tablespoons ground flax seeds + 6 tablespoons water

1/2 cup olive oil

1/3 cup honey or agave for a vegan version

1 cup shredded zucchini

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 1/2 cups gluten free all purpose flour (I used Bob’s Red Mill but whole wheat flour would work too!)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup raisins (or mini-chocolate chips!)

1/2 teaspoon sea salt

-Preheat oven to 350F.  Line a muffin tin with cups or grease using an all-natural cooking spray.

Combine flax meal with water in a small bowl.  Let sit for a few minutes.

-In a large bowl, mix together olive oil, agave, zucchini and vanilla.  Add flax “egg” and mix together.

-In a separate bowl, mix together flour, baking powder, baking soda and sea salt.

-Combine wet and dry ingredients and mix just until combined.  Gently stir in raisins.

-Pour batter into muffin tins.

-Bake for 18-20 minutes or until lightly golden and a knife comes out clean.


zucchini muffins ~gluten free, vegan~

Noah is into dressing himself these days!  Although today was sunny and 80 degrees we couldn’t leave the house without his froggy boots…



chopped roasted veggie salad

Umm…quite possibly one of the best salads I’ve ever made!

The combination of warm roasted veggies, avocados and cannellini beans make this a meal-worthy salad!  Served on a bed of crisp romaine lettuce and savory dressing this salad will be a new summertime favorite!


Chopped Roasted Veggie Salad

adapted from www.pamelasalzman.com

1 bunch asparagus, ends trimmed and chopped into thirds

3 large or 6 small portabello mushrooms

1 zucchini, cut into bite sized pieces

3 scallions, chopped

2 ripe avocados, peeled and cubed

2 head romaine lettuce, chopped

1 can cannellini beans, drained and rinsed

1 cup frozen corn, thawed

extra virgin olive oil

chopped roasted veggie salad


2 tablespoons fresh lime juice

2 tablespoons rice wine vinegar

1/2 shallot, finely chopped

2 teaspoons dijon mustard

2 teaspoons raw honey

1 teaspoon sea salt

1/2 cup extra virgin olive oil

fresh ground pepper to taste

roastedveggie chopped salad


-Place asparagus, portabello mushrooms and zucchini on a roasting pan, drizzle with olive oil.

-Roast in a 375 degree oven for 30-40 minutes or until lightly browned.

-Meanwhile, add lime juice, vinegar, dijon mustard, honey and sea salt into a bowl.  Slowly add olive oil and whisk together until emulsified.  Stir in chopped shallots and fresh ground pepper.

-Arrange chopped romaine onto a large serving dish.

-When vegetables are perfectly roasted, remove them from the oven and add to a large bowl with avocado, corn, beans and scallions.

-Pour dressing on top and mix until all vegetables are well coated, place on top of chopped romaine lettuce.


roasted veggie chopped salad


simple raw zucchini pasta

It looks like we have a heat wave ahead of us!  When the weather is hot and humid who feels like cooking???  Try this light, refreshing “pasta” instead!  No stove required :)


Simple Raw Zucchini Pasta

3 zucchinis

1/2 red onion, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup kalamata olives, chopped

1/2 cup fresh basil, chopped

juice from 1 lemon

1/4 cup olive oil

salt and pepper to taste

3 tablespoons hemp seeds



-Cut zucchini into “pasta” using a mandoline, spiralizer, or julienne peeler

I used a mandoline but my next purchase will be a julienne peeler…easier to clean and less likely to slice off a finger!

-Add zucchini “pasta” to a large bowl with the olives, basil, onion and tomatoes

-Mix together olive oil and lemon juice, pour on top of vegetables.

-Add salt and pepper to taste.


~You could eat it immediately or place it in the refrigerator for an hour to let the flavors combine~

-Top with hemp seeds and enjoy!

What’s your favorite go-to meal when it’s too hot to cook?