What To Cook This July

Learn what's in season this month at cookieandkate.com!

Welcome to the July seasonal produce guide, coming one day early! This week has been crazy with photo shoots for the cookbook. Cookie and I had an outdoor shoot with a fantastic local photographer, Sarah Sweeney , earlier this week, and I’m so excited to finally have photos of us together. I have about one million photos of my Cookie girl, but very few of us together. I might post a sneak peek on Instagram , so stay tuned, and I’m going to share some snaps of our kitchen shoot this afternoon (we’re cookieandkate).

Eat seasonally with this guide to July fruits and vegetables. Find recipes and preparation tips at cookieandkate.com

What are you craving for July? How do lots of salads sound? I have a fresh green salad coming to you in the next couple of days. When you make a recipe, please leave a comment to let me know how it turns out! Your comments keep me inspired. You can also share photos on Instagram with the hashtag #cookieandkate so we can all see. If you’re eager for even more cooking inspiration, check out my full July seasonal post here .

Gluten free and vegan

“These tacos were absolutely delicious!!! Especially the avocado cream on top. My boyfriend is a gluten free vegan so these were perfect!!! We made them twice last week. Thanks for such a delicious recipe!” – Desiree

More avocado recipes »

Gluten free

“I made this salad for guests the first day you posted it. Added strawberries, blueberries and raspberries since I had them all on hand. The salad was AMAZING! We all agreed that it was the best salad any of us had ever had! The maple glazed sunflower seeds are the crowning touch! Great job, Kate.” – Cindy

More blueberry recipes » (also blackberries , raspberries and strawberries )

Gluten free and vegan if you use vegan ice cream

“I made this for a cooking class I taught and everyone loved it!! Hopefully you get some more readership, because I tell so many of my patients about your blog :)” – Tricia

More cherry recipes »

Gluten free and easily vegan

“I made these last night and they were WONDERFUL! I loved the flavor; the lime adds a lot. I followed the recipe exactly and they are fabulous the next day for lunch!” – Laura

More corn recipes »

Gluten free (see recipe notes for vegan option)

“OH my goodness Kate, I have loved every recipe I’ve made from your site….but I have to say the Sushi Bowl is the best yet, YUM!!” – Charlene

More cucumber recipes »

Gluten free and easily vegan (skip the feta)

“This might actually be my favourite grain salad ever. The combination of textures is phenomenal– definitely don’t skip the toasted almonds! It’s a little bit involved but if you multitask it comes together fairly quickly. I’ve made it several times now and will definitely continue to do so as long as I can get fresh sweet corn!” – Elinor

That’s my only green bean recipe! Here are some great green bean recipes at Love and Lemons »

Vegetarian and delicious

“Tried this last night it was DELICIOUS and SO EASY! On my lunchtime favorite list. Thanks Kate!” – Carolyn

More salad recipes »

Vegan and gluten free

“We are volume eaters in my household and we need large quantities of food to feel full! This pesto was a total hit, my kids were shovelling down the whole meal and begging for more. VEGETABLES. MORE VEGETABLES? That’s a first! THANK YOU!” – J Marie

More basil recipes » (also cilantro and dill )

Vegan

“Kate, this salad is so delicious. The DRESSING–I know everyone is going wild for your coconut bacon, which is wonderful and all, but the DRESSING! I love that it is oil-free so you can really load up on it. This salad is raising the bar for salads in my book. You’ve done it again, Cookie and Kate!” – Tory

More kale recipes »

Easily gluten free and easily vegan

“I made these tonight and they are so delicious. A perfect summer meal. I also mustvsay that this is the first time myself and my boyfriend have actually enjoyed (even, loved) tofu! Yay for soggy free perfectly crisp tofu.” – Deana

More mango recipes »

Gluten free

I need you guys to try these and let me know how they turn out! I loved them.

More peach recipes »

See notes for gluten-free and vegan options

“Just made this with my husband and it turned out great. We decided to try something new, meat free, and this was definitely the dish to convince us to try even more. Was easy to follow and if we could get it right on the first try, anyone can.” – Pj

More bell pepper recipes »

Gluten-free and easily vegan (see notes)

“I made this as a dessert for a ladies group dinner and everyone LOVED it! Thank you.” – Daniela

More plum recipes »

Gluten-free and vegan

“Absolutely wonderful recipe- so fresh and light compared to traditional potato salad and was a hit during my father’s birthday! Liked it so much we’re making it again tonight!” – Tori

More potato recipes »

Gluten free and easily vegan

“This was a hit with the whole family including the non-veg husband and the growing, picky 13 year old boy. He came back for seconds and just asked me to add this to the rotation for next week. (He and I have also polished off 2 batches of your toasted muesli. haha!)

You’ve fed me all week! 🙂 I love your recipes so much.” – Kerry

More radish recipes »

Easily gluten free and easily vegan (see notes)

“Didn’t think twice about whipping this one up for tonight since all I had to buy were the zucchinis and tomatoes. I made it vegan with nutritional yeast and OH MY this is an amazing recipe. So simple! You are quickly becoming my favorite food blogger! Can’t wait to share this creation with my loves. Thanks” – Lauren

More zucchini recipes » (also yellow squash )

Vegan

I need you to try these crostini and comment to let me know how they turn out!

More tomato recipes »

Don’t forget to tag your recipe photos #cookieandkate so we can all see them! If you’re looking for an ingredient that didn’t make the list, check my new ingredient index for relevant recipes.

More resources you might appreciate: 13 make-ahead breakfast recipes , 16 recipes that pack well for lunch and 14 simple weeknight dinners . You can shop my essential kitchen equipment here . Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

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Source: Cookie and Kate

Ultimate Summer Salad Recipe {$50 Visa Gift Card Giveaway}

Ultimate Summer Salad - learn how to create the ultimate summer salad

The secret to this Ultimate Summer Salad is the perfect combination of flavors, textures and colors, featuring the freshest in-season produce.

Ultimate Summer Salad - learn how to create the ultimate summer salad

This post is sponsored by Marzetti®

It’s my favorite time of year, when the weather is getting nice and warm and the sun is shining almost every day. Lazy summer days are just around the corner and easy, casual dinners are my go-to meals.

I make lots of salads throughout the summer – it’s the best way to enjoy all the beautiful summer produce that’s in season – fresh lettuces, tomatoes, cucumbers, radishes, strawberries, blueberries, carrots and onions are some of my favorites.

For me, the Ultimate Summer Salad uses the freshest in-season produce I can find, mixes sweet + savory flavors, juicy + crunchy + creamy + crispy textures, includes a rainbow of colorful fruits and vegetables, has a variety of shapes and sizes for visual appeal, and is dressed lightly with a simple salad dressing.

I’ve made this Ultimate Summer Salad for several family gatherings the past two weeks, and everyone has loved this combination of fresh fruits and vegetables:

For the finishing touch, I drizzled some Marzetti® Simply Dressed® Balsamic Salad Dressing on top. Marzetti’s Simply Dressed® Balsamic Salad Dressing is made with just a few simple ingredients and no preservatives or artificial flavors. I used the light version for our salad. There are 25 different Marzetti® Simply Dressed® Dressings, including Ranch, Caesar and Blue Cheese, as well as fun flavors like Strawberry Poppyseed, Ginger Sesame, and Champagne. These dressings are made to enhance the fresh, natural goodness of your salads.

What you end up with is a simple, vibrant salad that tastes amazingly fresh and light, and is oh so good for you.

Watch this video to see how I made this Ultimate Summer Salad ??

a Rafflecopter giveaway

Print

Serves: 4-6

Ingredients

Directions

3.4.3177

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This is a sponsored conversation written by me on behalf of Marzetti. The opinions and text are all mine.

Source: Jeanette's Healthy Living

Chipotle Black Bean Tomato Corn Avocado Salad

Chipotle Black Bean Tomato Corn Avocado Salad - serve as a dip or on a bed of baby arugula for a complete salad - perfect for summer barbecues and picnics!

ThisChipotle Black Bean Tomato Corn Avocado Salad can be enjoyed as a dip or salad all summer long.

Chipotle Black Bean Tomato Corn Avocado Salad - serve as a dip or on a bed of baby arugula for a complete salad - perfect for summer barbecues and picnics!

This post is sponsored by Peapod

Summer is here and I love the simplicity of grilling and summer salads featuring fresh produce in season. Today, I’m sharing a recipe for a Black Bean Corn Tomato Avocado Salad with Chipotle Dressing that I developed for Peapod , the online grocery delivery service. This salad was inspired by a salad that was served at a bridal shower I attended recently.

First, gather all the salad ingredients ~black beans, fresh cherry tomatoes, fresh corn, creamy avocado, cilantro and scallions.

Then, prep all the salad ingredients. If you’re using canned black beans, rinse well and drain them. Cut the cherry tomatoes in half, chop the scallions, cube the avocado, cut the corn off the cob (briefly steam or boil first) and mince the cilantro.

Then, make the Chipotle Dressing. I put everything in the blender to ensure an smooth dressing. This dressing is smoky, spicy and just a little sweet, and compliments the salad ingredients nicely.

Finally, toss everything together, and this salad is ready to serve. Youcan make this ahead of time if you like – just leave out the avocados until you’re ready to serve, so they don’t turn brown.

Enjoy this Chipotle Black Bean Tomato Corn Avocado Salad as a dip if you like or serve on top of a bed of baby arugula for a complete salad.This is the perfect summer salad tobring toyour next barbecue or picnic.

For more summer side dishes to go with your summer grilling,check out these recipes on From The Pod :

Summer Panzanella with Nectarines and Mozzarella

Strawberry Caprese Salad

Mediterranean Quinoa Salad

Roasted Asparagus Salad with Lemon Mint Oregano Dressing

Crunchy Citrus Coleslaw with Creamy Yogurt Dressing

Print

Serves: 6

Ingredients

Chipotle Dressing

Directions

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Source: Jeanette’s Healthy Living

Alzheimer’s & Brain Awareness Month

Uncovering the Truth about Alzheimer's Disease - learn the truths about Alzheimer's Disease to help #ENDALZ

Learn the truths about Alzheimer’s disease for Alzheimer’s & Brain Awareness Month.

10 Warnings Signs of Alzheimer's Disease - help end Alzheimer's Disease by learning the truth about this disease

This is sponsored content written by me in partnership with the Alzheimer’s Association. All opinions are my own.

June is Alzheimer’s & Brain Awareness Month and I’m working with the Alzheimer’s Association to help uncover the truth about Alzheimer’s disease and other dementias. It is a disease that is misunderstood by many people, including myself.

To be honest, I didn’t know much about dementia or Alzheimer’s disease until recently, when close friends lost their father to a form of dementia. We saw how painful it was for them to watch him decline, and how difficult it was to care for him, especially in the later stages of the disease.

Like many people, I have used the terms dementia and Alzheimer’s interchangeably. To clarify, dementia is a general term for a decline in mental abilities severe enough to interfere with daily life. It is caused by physical changes in the brain. Alzheimer’s disease is the most common type of dementia, and accounts for 60-80% of cases.

One big misconception is that Alzheimer’s is mostly about memory loss. This is not true. Alzheimer’s is a fatal and progressive disease that attacks the brain, killing nerve cells and tissue, impairing one’s thinking and behavior. And although age is the greatest known factor, Alzheimer’s is not a normal part of aging.

Take a look at these 10 Key Warning Signs of Alzheimer’s disease that everyone should learn to recognize in themselves or others. Click here to download a checklist to see if you or a loved one show any signs of Alzheimer’s disease.

10 Key Warning Signs of Alzheimer’s Disease #EndALZ

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Some quick facts that I learned about Alzheimer’s disease were both informative and shocking:

In addition to these facts, I found these Eight Truths about Alzheimer’s very helpful in understanding this disease better:

8 Truths about Alzheimer’s Disease #EndALZ

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If there is no cure for Alzheimer’s, what is the point of trying to fight this disease you might ask. While Alzheimer’s cannot be prevented, early diagnosis allows better access to quality medical care and support services, and provides the opportunity for people with Alzheimer’s disease to participate in decisions about their care, including providing informed consent for current and future plans. Knowing the diagnosis early can also enable the person with Alzheimer’s to get the maximum benefit from available treatments, and may also increase chances of participating in clinical drug trials that help advance research.

The Alzheimer’s Association provides resources that can help caregivers enhance care for their loved ones with Alzheimer’s and provide support for all those affected by Alzheimer’s and other dementias. Comprehensive online resources are available through their website alz.org and the 24/7 Helpline at 800-272-3900.

Adopting healthy habits can also help reduce your risk of cognitive decline and contribute to brain health. Staying mentally active, engaging in regular physical activity and eating a healthy diet benefits your body and your brain. And there is some evidence that people may benefit from staying socially engaged with friends, family and the community.

Here are some steps to reduce your risk of cognitive decline :

10 Ways To Love Your Brain #EndALZ

Click To Tweet

Imagine a world without Alzheimer’s. Help raise awareness and erase stigmas about Alzheimer’s Disease by wearing purple and sharing your photos on social media with the hashtag #ENDALZ during the month of June.

Learn more about Alzheimer’s disease at ALZ.org

Follow the Alzheimer’s Association on Facebook , Twitter and Instagram to see all the people wearing purple to support #ENDALZ this month.

This is a sponsored conversation written by me on behalf of Alzheimer’s Association. The opinions and text are all mine.

Source: Jeanette's Healthy Living

Triple Coconut Granola Recipe

Crisp coconut granola made with two kinds of coconut, coconut oil and maple syrup! cookieandkate.com

This post is brought to you by Bob’s Red Mill.

oats, almonds and spices

I may have implied otherwise, but the cookbook is definitely not done. I’m wrapping up some final food photo shoots this week, and working with a local photographer to take some fun shots of Cookie and me. I have about one million photos of Cookie, but very few of us together, so I’m looking forward to having those.

We also have several rounds of edits to go, and the design process is just beginning. Eek! It’s too much, but I’m giving it my all.

I’ve been feeling sentimental for simpler times, like the family reunions on July 4th that I mentioned earlier this week . Then I got to thinking about all those potato chips, and the value of a good breakfast, so I started daydreaming about a festive, but wholesome, Independence Day breakfast.

I landed here—a red, white, and blue bowl of yogurt, granola and berries. Can we take a moment to commend the Founding Fathers for choosing such a classic color combination? It doesn’t get better than star-spangled red, white and blue.

I added coconut to the granola for a white component, but of course, it turned golden in the oven. The trick with adding coconut to granola is to either bake it at a low temperature, or add the coconut late in the baking process, so the coconut doesn’t burn. I opted for the latter, and it worked great. I called it triple coconut granola because I used both large coconut flakes and shredded coconut, along with coconut oil, so it’s infused with real coconut flavor and texture throughout.

I used Bob’s Red Mill’s certified gluten-free oats for the recipe, so I can share it freely with all of my gluten-free friends. Oats are naturally gluten-free, but can be contaminated with gluten in the fields and processing facilities, so I’m glad that Bob’s Red Mill offers a safe option for those with sensitivities. You know how much I love oats (forty-two recipes and counting!).

Lastly, I served it with fresh blueberries and strawberries, and my new favorite breakfast component—defrosted frozen raspberries. It’s so simple, it almost seems silly, but I’ve been pouring frozen raspberries into a bowl and letting them defrost in the fridge overnight. By the morning, they’re nice and juicy, almost compote-like on their own.

They’re fantastic on toast with almond butter, waffles, pancakes, oatmeal and granola. It’s an inexpensive and delicious way to start the day with some powerful antioxidants, including cancer-fighting ellagic acid . Try it and let me know if you love it, too?

  • Print

    Author: Cookie and Kate

    Recipe type: Breakfast

    Prep time:

    Cook time:

    Total time:

    Serves: 6 cups

    Ingredients

    Instructions

    Notes

    Recipe adapted from my very best granola and gingerbread granola .
    *Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or in the health food section of well-stocked grocery stores. I used Bob’s Red Mill brand. You can also replace the coconut flakes with more shredded coconut.
    Make it gluten free: Just be sure to use certified gluten-free oats!
    Make it nut free: Substitute pepitas (green pumpkin seeds) for the almonds.

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

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    Source: Cookie and Kate

  • Sparkling Smashed Raspberry Mint Lemonade Recipe

    Sparkling Raspberry Mint Lemonade - so refreshing and healthy - the perfect summer drink!

    This Sparkling Mashed Raspberry Mint Lemonade is refreshing and healthy – the perfect summer drink.

    Sparkling Raspberry Mint Lemonade - so refreshing and healthy - the perfect summer drink!

    A few weeks ago, my niece graduated from high school and we celebrated dinner with a fresh Raspberry Lemonade. I loved the smashed raspberries in the lemonade – it was so pretty and made the drink more interesting.

    This month, I’m participating in The Recipe Redux challenge where we’re celebrating ReDux’s birthday month by making or creating a recipe inspired by a fellow Reduxer.

    I chose fellow Recipe Reduxer, E.A. Stewart , who is a nutrition coach, registered dietitian, and culinary nutritionist living in sunny San Diego. I’ve been following E.A.’s blog for a while and love her gorgeous photography, as well as her healthy, beautiful recipes that support digestion wellness. Her recipes are gluten-free and FODMAP friendly for people with IBS, but are foods anyone can enjoy. E.A. is one of the most supportive bloggers I know and although I have yet to meet her in person, I know she is a genuine, generous person.

    I spotted this Strawberry BasilLemonade on E.A.’sblog, and it reminded me of thefresh Raspberry Lemonade I had tasted in Boston. I was inspired to make this Sparkling Smashed Raspberry Mint Lemonade when I got home.

    The ingredients are very simple. The key is to use the freshest, best ingredients you can find.

    I smashed the raspberries and mixed it with fresh lemon juice, mint and a honey syrup mix. This mixture can be refrigerated for up to a day.

    When you’re ready to serve, simply scoop out half a cup of this raspberry mixture and top it off with ice and sparkling mineral water.

    Print

    Serves: 6-7

    Ingredients

    Directions

    Notes

    Adapted from Epicurious .

    3.4.3177

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    Source: Jeanette’s Healthy Living

    20 Summer Potluck Recipes

    20 healthy potluck recipes that everyone will love! Find them all at cookieandkate.com.

    My mom’s side of the family gets together every Fourth of July for a family reunion. Each year, we meet up at our cousins’ lake house for some totally classic Independence Day activities. The lake community holds an egg toss competition, turtle race and a talent show when the sun goes down, no less.

    20 fresh and healthy potluck dishes for summertime! Find them all at cookieandkate.com

    One of my favorite aspects of the day, other than hanging out with some of my favorite people, is the potluck spread inside the cabin. Everyone brings something to share. Potluck dishes cover the table and overflow onto the kitchen island. I fill my plate with homemade salads and find some room for potato chips—it’s the one day a year that I gorge myself on potato chips. America!

    This year, my family is headed East to my cousin’s wedding in Florida, and I’m going South for my best friend’s wedding shower (I’m the maid of honor). I’m already feeling sentimental about the lake, so here are twenty fresh, healthy, potluck-appropriate recipes to bookmark for the summer.

    Vegan and gluten free

    “Made this for our super bowl party and it was a big hit, especially for my son who dislikes mayonnaise. I didn’t change a thing on the recipe and it was really good! Thank you!” – Leslie

    Vegan and gluten free

    “Just made this for a family BBQ and it’s so tasty I might not share it. Thank you so much for creating this (and sharing it)!” – Rachel

    Vegan and gluten free

    “Hi again! Thanks so much for this one! I made it for my husband and I and we loved it so much we made it for a recent housewarming and everyone went wild… Sent this one to a few guests who had requested a copy! Thanks!” — Krystal

    Vegan and gluten free

    “Great recipe! It appeared on the Huffington Post yesterday, so thought I’d give it a whirl today. My husband and I are impressed with the results! We are not mayo people and are happy to have this flavorful option. I think our dinner guests tonight will be quite happy, as well (if there is any left for them!). The bonus tip of cutting the potatoes up before boiling was a great tip with perfect results! Thank you so much.” – Elaine

    Easily vegan and gluten free

    “I love this salad! The first time I made it, I will say the strong lemon scent of the dressing made me nervous, but it is delicious! I’ve made it 3 or 4 times since. It’s great to make for company: it looks fancy, but is quick to make and put together ahead of time.” – Stacy

    Vegan

    “This is one of my favorite dishes of all time, and is now a staple in our house since I found it about a year ago. Even my 10 year old likes it!! Just saw your brussel sprout & peanut soba noodle slaw recipes. Can’t wait to try them out!” — Kristen

    Vegan and gluten free

    “My grocery store didn’t have tarragon so I used basil instead. Soooooo good! Thanks for the recipe.” – Nes

    Vegan and gluten free

    “I’ve just eaten the whole bowl of it.. Delicious!” — Karolina

    Easily vegan and easily gluten free (see notes)

    “I made this last night to pack for lunches this week. Easy ingredients, simple to pull together, incredibly delicious, and so beautiful! I’ll definitely be bringing this as a side to summer cookouts!” – Lauren

    Vegan and gluten free

    “I made this today for a Memorial Day picnic. Love the bright colors and the taste is delicious!” – Lori

    Vegan and gluten free

    “Kate – I made this quinoa tabouli for a church pot luck in the SOUTH. Guess what? It was gone! I am sure that is not a surprise to you, but among the BBQ chicken, hot dogs, cheesy cheesy mac and cheese and taste-less salads (I am sure you can envision this…), this “red-seed-looking-things -and-vegetables” was a huge hit… — Callen

    Vegan and gluten free

    “I’ve made this twice in the past week! My husband loves it, I love it! I’m 8 months pregnant and am craving fresh, bright flavors so this is perfect. We’ve had it as a side salad, once with chips, once without. We also put it in quesadillas which was fantastic. Thanks for a great recipe!” – Ali

    Easily vegan and gluten free

    “I was looking for a good salad for sack lunches. Stumbled across this one and the rest is history. I now call it the “crack salad” — I’m completely addicted! Not only does it hold up well in the fridge, it actually tastes better the next day. So awesome, Kate! Thanks for making salad my first choice. :)” – Richelle

    Vegan (gluten free with substitutions)

    “Made this to take to the office for lunch today and wow – new favorite right here! It also works if you prep the night before.” — Dini

    Vegan and gluten free

    I need your feedback on this one! 🙂

    Vegan and gluten free

    “The last time I made [your black bean soup ] I had enough leftovers for lunch the next day. I used it as the insides of a burrito with your best salsa ever [this salsa] and one of your avocado/jalepeño/cilantro sauces (I think the one from the sweet potato tacos ). It was great!!! Thank you!” — Krystal (Again! Thanks, Krystal!)

    Vegetarian!

    “I made this two nights ago. The verdict: absolutely delicious and so full of colour. It tasted even better on day 2. We’ll definitely be having this one again and again. Thank you!” — Simone

    Gluten free

    “I made these skewers last night for a dinner party and they were beautiful as well as tasty! They were a huge hit and I would definitely make them again!” – Jody

    Vegan and gluten free

    “Thank you, thank you, thank you for this salad recipe! I am going to be living on this all summer long! It is exactly what I was looking for. Love your blog Kate!” —Karen

    Easily vegan and easily gluten free

    “Already made this twice this week. It’s the best peanut sauce in existence!” – Emily

    P.s. More recipe roundups: 24 meatless recipes that carnivores will love and 12 vegetarian pasta recipes . I’ve saved some of my favorite bloggers’ summer dishes on my summer Pinterest board , too!

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    Source: Cookie and Kate

    Avocado Banana Whole Wheat Muffins Recipe

    Avocado Banana Whole Wheat Muffins - these healthy muffins use avocado in place of butter and oil

    These Avocado Banana Whole Wheat Muffins use avocado as a healthy substitute for butter and oil.

    Avocado Banana Whole Wheat Muffins - these healthy muffins use avocado in place of butter and oil

    A few weeks ago, my husband’s niece and cousin from Taiwancame up to Connecticut for a surprise visit. They love baked goods, so I decided to make some muffins for breakfast.

    I had spotted a recipe for Avocado Banana Bread in an issue ofCooking Light that intrigued me, sothis was the perfect opportunity to try the recipe. Instead of butter or oil in the recipe, an avocado serves as the fat in these muffins.

    Our relatives loved these Avocado Banana Whole Wheat Muffins– they’re moist and not too sweet. They have a slight green tinge from the avocado, but that didn’t seem to bother anyone. I packed all the extra muffins for them to bring home – I think a few might have made their way onto the plane back to Taiwan ;).

    Print

    Serves: 14 muffins

    Ingredients

    Directions

    Notes

    Adapted from Cooking Light .

    3.4.3177

    Source: Jeanette’s Healthy Living

    Healthy Zucchini Bread Recipe

    Fluffy and moist zucchini bread, made healthier with whole grains, natural sweetener (honey or maple syrup), and coconut oil instead of butter. cookieandkate.com

    Cookie is wild for zucchini. Also cauliflower, broccoli, kale, and cabbage. You could say that my pup has a healthy appetite. This morning, I left a slice of zucchini bread on my desk where I thought she couldn’t reach. Then I heard some scuffling, followed by some gobbling. She swiped that slice of bread and ate half before I could grab it. This dog is my soulmate, I tell you. I captured it on video for Snapchat (we’re cookieandkate), but you can also see it on YouTube , if you’re not on the Snap.

    nuts and zucchini

    That was all to say that this zucchini bread recipe is Cookie and Kate approved. It’s fluffy and moist, and full of little green flecks of zucchini. If you’ve enjoyed zucchini bread before, let me point out a few differences between my recipe and the standard recipes.

    I used one-half cup honey (or maple syrup) instead a full cup of white sugar. It’s not overtly sweet, but you could add another drizzle of honey or maple sweetener to individual slices, if desired. I also used white whole wheat flour instead of refined flour, so this bread is made with 100 percent whole grains. Lastly, I used coconut oil instead of butter, which means this bread is easily made without any dairy at all. It’s easily made vegan and/or gluten-free, too—just check my recipe notes.

    Most zucchini bread recipes call for one cup of grated zucchini, but I liked mine better with one-and-a-half cups. Even then, I can’t say there’s a pronounced zucchini flavor to it, because zucchini doesn’t have a ton of flavor in itself. Some ground cinnamon and nutmeg make this a lightly spiced quick bread with green confetti inside. If you’re a fan of my apple muffins or carrot muffins , you’re going to love this one!

  • Print

    Author: Cookie and Kate

    Recipe type: Baked good

    Prep time:

    Cook time:

    Total time:

    Serves: 1 loaf

    Ingredients

    Instructions

    Notes

    Recipe adapted from my banana bread and carrot muffins , with reference to Once Upon a Chef and All Recipes .
    *A note on oils: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil will lend an herbal note to the bread, if you’re into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
    Make muffins: Divide the batter into 11 muffin cups (greased or lined with muffin liners, if necessary) and bake at 325 degrees around 23 minutes.
    Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
    Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
    Make it egg free: Replace the eggs with flax eggs.
    Make it gluten free: I haven’t tried myself, but I have heard from a reader that Bob’s Red Mill’s all-purpose gluten-free mix worked well here.
    Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
    If you love this recipe: You will also love my pumpkin bread , banana muffins and pumpkin muffins and banana nut scones !
    Recommended equipment: I am totally in love with my Fiesta Loaf Pan in turquoise (affiliate link).

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Mexican Corn Quinoa Salad Recipe

    Mexican Corn Quinoa Salad - this festive summer salad is perfect for picnics and large gatherings. It's inspired by esquites, Mexican street corn

    This Mexican Corn Quinoa Salad is a festive summer salad, perfect for a crowd.

    Mexican Corn Quinoa Salad - this festive summer salad is perfect for picnics and large gatherings. It's inspired by esquites, Mexican street corn

    Summer weather is finally here and it’s been consistently warm here the last couple of weeks.I’ve been enjoying nice long walks outside and visiting our local farmer’s market on the weekends, and am looking forward to spending lots of time outdoors.

    I made this Mexican Corn Quinoa Salad for a large gathering of womenfor one of ourBible study celebrations.I’m always trying to concoct something new for this group of ladies, while keeping it on the healthier side.

    The idea behind this salad comes from the Mexican street food called Esquites , which is served in little cups. It’s a mixture of boiled or sautéed corn, mayonnaise, Cojita cheese, cilantro and chili powder. Sometimes jalapeño peppers are added too. What I love about Esquites is the combination of sweet (from the corn), spicy (chili powder), and salty (Cojita cheese).

    I find pan roasting the corn brings out the natural sugars and makes it taste even sweeter.

    Let’s talk a little about the health benefits of corn – whole corn that is, not processed. I have to be honest – for years, I didn’t consider corn a healthy vegetable. It wasn’t until I picked up a copy of The World’s Healthiest Foods a few years ago, that I started paying more attention to the unique nutritional profile that different fruits and vegetables have.

    Here are a couple of fun facts about corn you might be interested in:

    The important thing to remember here is to eat corn in its whole form.

    Check out Kitchen Play , Sunshine Sweet Corn and their Pinterest Board for more sweet corn recipes.

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    Serves: 25 as part of a buffet

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    Cut recipe in half for a smaller group.

    3.4.3177

    Source: Jeanette’s Healthy Living