Blender Chocolate Chip Beet Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite version of blender muffins in general is ones made with beets. There’s something extra delicious about adding beets, and I don’t eat enough of them outside of these muffins (they’re messy and kind of a hard vegetable to fit into your diet unless you’re making big salads.) And, to save myself so much time, I use pre-cooked organic beets (I love the Love Beets brand.)

I’ve added vegan chocolate chips here to add extra sweetness and look like a sweet treat, when really they’re a nutritious, protein and veggie packed muffin!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Chocolate Chip Beet Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup cooked red beets
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1.5 tablespoons vegan chocolate chips + more for sprinkling

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the chocolate chips in a blender until smooth. Add the chocolate chips and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Chocolate Chip Beet Muffins appeared first on Inspiralized.

Blender Blueberry Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

Now these muffins are especially exciting, because you’d never guess the veggie, since the muffin itself looks white, like a flour-based muffin! Well… it’s parsnip! Yes, we’re approaching fall and wintertime produce and parsnips are one of my favorite, nutty vegetables that roast to perfection. These muffins are no exception – paired with the sweetness of that banana, it’s a tasty muffin that packs in lots of veggies!

If you’re nervous about parsnips, you can sub in sweet potato or butternut squash here! And tomorrow, we’re sharing our Chocolate Chip Beet Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Blueberry Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup roasted parsnips or use butternut squash
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/3 cup blueberries

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the blueberries in a blender until smooth. Add the blueberries and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Blueberry Muffins appeared first on Inspiralized.

Blender Lemon Poppyseed Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite vegetables to use for these muffins include butternut squash, carrot, and spinach. For this week, I’m doing five straight days of brand new blender muffin flavors and we’re on day #2!

These Lemon Poppyseed Muffins are zesty and sweet. You won’t believe the vegetable we snuck in here… acorn squash! Now, if you don’t have access to acorn squash (it’s out of season, not accessible where you live), you can use butternut squash here instead – the flavors will be very similar, as well as the color. But, I encourage you to try acorn squash, it’s a very versatile veggie with it’s own unique profile of nutrients.

You could even do a little lemon glaze on top here, if you’re feeling extra. Tomorrow, we’re sharing our Blueberry Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Lemon Poppyseed Muffins

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Ingredients

• 1/3 cup roasted acorn squash or use butternut squash
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/2 lemon zested + 1 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon poppyseeds

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the poppyseeds in a blender until smooth. Add the poppyseeds and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Lemon Poppyseed Muffins appeared first on Inspiralized.

Blender Pumpkin Spice Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite vegetables to use for these muffins include butternut squash, carrot, and spinach. For this week, I’m doing five straight days of brand new blender muffin flavors!

To start, since it’s back-to-school and the fall season, we’re sharing Pumpkin Spice Muffins. The secret ingredient? Pumpkin puree and pumpkin spice! These muffins are cozy and the perfect way to celebrate the crisp fall season. Luca loves these with almond butter and I love them as is, with an almond chai latte!

No matter how you enjoy these muffins, you’ll be amazed by how easy and simple yet flavorful these muffins are! Tomorrow, we’re sharing our Lemon Poppyseed Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Pumpkin Spice Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup pumpkin puree
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/2 teaspoon pumpkin pie spice

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together in a blender until smooth. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Pumpkin Spice Muffins appeared first on Inspiralized.

Fall is around the corner (my personal favorite time of year, not only for the crisp and cozy weather, but the produce!) and that means bring on the apples! If you receive a bunch of apples in your CSA box, or go apple picking, you’re probably wondering, “What else can I do with these apples?”

If you like chocolate covered fruit or ‘fruit and nut’ style chocolate bars, you’ll love these Crunchy Apple Nachos, made with spiralized apples. Instead of using a mandolin, you can use your Inspiralizer to slice the apples into chip slices. Then, we layer the apple slices and top with the fixings!

You can customize the nachos to your flavor preference, but I recommend keeping the chocolate, it adds a nice sweetness and, well, who doesn’t love chocolate?!

Other topping suggestions include caramel (hello caramel covered apples!), crushed almonds or pecans instead of walnuts, sunflower butter, and finely chopped pretzels for an extra salty kick.

Enjoy those soon-to-arrive apples in abundance and make these Crunchy Apple Nachos for dessert or a sweet afternoon snack!

Watch our video to learn how to spiralize an apple using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

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Apple Nachos

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Ingredients

• 2 apples
• ¼ cup vegan chocolate chips I like Enjoy Life brand
• creamy peanut or almond butter to drizzle
• 2 tablespoons finely chopped walnuts or pulse lightly in a food processor
• 1 tablespoon unsweetened shredded coconut

Instructions

• Slice the apples halfway through, careful not to pierce through the center. Spiralize on Blade A. Line a large round dinner plate with parchment paper. Lay out the apple slices, layering as you go.
• Place a small pot over medium heat and add in the chocolate chips. Stirring constantly, melt the chocolate. Remove from heat and set aside.
• Drizzle the chocolate over the apple slices. Drizzle the nut butter over the apple slices.
• Sprinkle the crushed nuts on top and dust with coconut. Place in the freezer for at least 2 hours. Remove from freezer and serve.

The post Crunchy Apple Nachos appeared first on Inspiralized.

Whether you enjoy these as a breakfast or snack, drizzled with nut or seed butter, or as a proper dessert, you’re going to love the simply sweet flavors of these Gluten-Free Chocolate Chip Zucchini Noodle Muffins.

Using spiralized zucchini is a much easier way to basically shred zucchini – you just spiralize the zucchini in seconds and then finely chop the noodles on a cutting board before adding them to your batter mix. Shredding a zucchini is more time consuming and I always manage to scuff my knuckles!

These save well, freeze well, and reheat well. They’re one of those desserts you not only enjoy eating, but feel great about, because you’re packing in the nutrients from vegetables! And the zucchini adds a nice moistness to these gluten-free treats and the walnuts pack a welcomed crunch in every bite.

Amp up the chocolate factor by drizzling these muffins with some extra melted chocolate chips, or stir in a tablespoon or two of cacao powder.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

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Paleo Chocolate Chip Zucchini Noodle Muffins

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Ingredients

• 1/2 cup coconut flour
• ¼ cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 3 eggs
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1 tablespoon coconut oil melted and cooled to room temperature
• 1 ripe banana well mashed
• 1 medium zucchini Blade D, noodles well trimmed
• 2 tablespoons almond milk
• ½ cup walnuts well chopped
• ¼ cup dairy-free chocolate chips I use Enjoylife

Instructions

• Preheat the oven to 350 degrees.
• ?Insert liners into a muffin tray with 12 muffin cavities.
• ?In a medium bowl, add in the coconut flour, almond flour, baking soda, salt, cinnamon and nutmeg.
• ?In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
• ?Add the dry ingredients to the wet and add in the zucchini and stir until the batter is smooth. Fold in the walnuts and chocolate chips and stir.
• ?Pour the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a muffin.
• ?Pop the muffins out by pulling on the parchment paper tabs.

The post Gluten-Free Chocolate Chip Zucchini Noodle Muffins appeared first on Inspiralized.

Chocolate Chip Zucchini Banana Bread

One of the first baked desserts I ever made from scratch was banana bread. It was a sugar-filled, insanely delicious Paula Deen recipe. I still remember how satisfying that first bite was – so sweet, soft, moist, and most importantly, made by me!

What’s great about banana bread is that it’s naturally sweetened from the ripe bananas, so you don’t need much extra sweetener. This banana bread is part banana bread part zucchini bread, made with simple, wholesome ingredients, like almond milk, eggs, vanilla extract, and maple syrup.

Whenever I bake, I bake with Bob’s Red Mill, because I love the quality of their flours and they never fail! For this, I’ve used Superfine Almond Flour and Organic Coconut Flour. The coconut flour adds the slightest hint of sweetness as well, and the almond flour is nice and nutty. I tested this recipe three times and found the perfect combination of ingredients!

I made these into mini loafs, because a) they’re cuter and b) they’re easier to freeze! They’re meal prep friendly and work well as breakfast, snack, or dessert! I like drizzle mine with a little almond butter and topping with blueberries for breakfast.

To freeze, wrap the fully cooled down loafs in foil and freeze. To reheat, unwrap and pop these in the oven for 10 minutes at 350 degrees. They’ll go quickly!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

This is per slice, there are approximately 4 slices/mini loaf:

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Chocolate Chip Zucchini Banana Bread

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Ingredients

• 0.25 cup coconut flour Bob’s Red Mill
• 1.5 cups almond flour Bob’s Red Mill
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 3 eggs
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1 tablespoon coconut oil melted and cooled to room temperature
• 2 ripe bananas well mashed + 1 ripe banana, halved lengthwise
• 2 tablespoons almond milk
• 1 medium zucchini Blade D, noodles well trimmed?3/4 cup walnuts, chopped?1/2 cup dairy-free chocolate chips

Instructions

• Preheat the oven to 350 degrees. Grease 4 mini loaf pans with cooking spray (preferably coconut oil spray) and set aside.
• ?In a medium bowl, add in the coconut flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• ?In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
• ?Add the dry ingredients to the wet and stir well until smooth. Add the zucchini and stir to combine. Fold in the walnuts and half of the chocolate chips and stir again.
• ?Transfer the batter into the loaf pans and sprinkle with remaining chocolate chips. Set down the banana halves on top, pressing into the batter slightly. Bake for 40 minutes or until a toothpick comes out clean when you pierce the center of the loaf.
• ?Remove the loafs from the oven and let cool for 10-15 minutes before slicing, for best results. Serve.

The post Chocolate Chip Zucchini Banana Bread appeared first on Inspiralized.

Chocolate Zucchini Almond Butter Squares

I’m not much of a baker, so if you see a baked recipe on this blog, you better believe that it’s easy, fool proof, and absolutely delicious. Using just a bit of coconut sugar and some vegan chocolate chips gives these Chocolate Zucchini Almond Butter Squares all the sweetness they need – they’re just addictive enough!

These have the consistency of a fudgy brownie, with a cookie like flavor. They’re the best of both worlds, similar to a blondie! The zucchini is spiralized and chopped up, to avoid using a grater and offer a better zucchini consistency. It’s a little hack!

These squares save well – we enjoyed them for a few days. They can totally be crumbled up and served in a yogurt bowl, or heated up and served with ice cream as a dessert. They can work as a power snack, or just if you need a little something to brighten your mood.

If you want a different flavor but the same bar, try swapping in peanut butter! And for a little crunch, stir in 1/3 cup chopped walnuts. Make these squares your own!

Would you like to see more baking recipes on this blog? Let me know in the comments below!

Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

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Chocolate Zucchini Almond Butter Squares

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 cup creamy almond butter
• 1 egg
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ cup coconut sugar
• ½ teaspoon pure vanilla extract
• ¼ cup vegan chocolate chips
• 1 small zucchini Blade D, noodles well chopped

Instructions

• Preheat the oven to 350. Grease an 8” x 8” baking dish with coconut oil spray.
• In a large bowl, mix together the almond butter, egg, salt, baking soda, sugar, and vanilla until well combined. Fold in the chocolate chips and zucchini. Pour into the prepared dish, pressing down to spread evenly.
• Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean.
• Let cool slightly before serving.

The post Chocolate Zucchini Almond Butter Squares appeared first on Inspiralized.

Healthy Apple Crumble Bars

Using your spiralizer isn’t just for making vegetable noodles for pastas. Spiralizing helps shred vegetables easily (like cabbage), make chip slices for lasagnas and gratins, or to simply evenly slice vegetables and fruits, like bell peppers, onions, and apples. If you were to use a knife to slice an apple, for example, you would be able to get such perfectly even slices, as you do with the Inspiralizer.

When you’re spiralizing an apple, you don’t need to core the apple first. Of course, you can. But, the little seeds that are in an apple shake out when you shake the apple noodles after spiralizing. And most of them get jammed up in the blades of the Inspiralizer anyway, which you can just brush out (I love using this brush to exclusively clean my Inspiralizer.)

The apple noodles here are used in these healthy apple crumble bars, made with real ingredients like almond flour, maple syrup, cinnamon, and coconut oil. You won’t believe how easy these are to make – and an easy cleanup, since we’re using parchment paper to line the baking sheet. The crumble bars pop right out – just make sure you let them rest a bit to harden up and make them easier to slice.

Of course, I used Bob’s Red Mill Super Fine Almond Flour from Blanched Almonds (very important to get the perfect crust and crumble consistency!) I love using Bob’s baking products, they’re always the highest quality, consistent, and they have everything. I buy the large bag of their almond flour and I fly through it, because I use almond flour a lot, using it weekly for Luca’s veggie tots (from Inspiralized & Beyond) and healthy breadings.

I didn’t have an 8 x 8 square baking dish (I bought one so I can make these again!), so I just measured the similar dimensions out on a full baking dish, but if you do have an 8 x 8 square dish, I recommend using one! The edges will be perfectly crispy and it’s easier to form the crumble bars before popping them in the oven.

These bars are vegan, gluten free, and Paleo friendly. They are perfectly sweet thanks to the apples cooked in maple syrup and the crust and crumble made with vanilla extract, coconut oil, and maple syrup. You won’t be in a sugar coma after eating these and they’re beautiful to display at a holiday party or get together.

Note: Although this post was sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

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Spiralized Apple Crumble Bars

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Ingredients

• For the crust
• 2 cups blanched almond flour please use Bob’s Red Mill Super Fine Almond Flour from Blanched Almonds
• 2 tablespoons coconut oil
• 2 teaspoons pure vanilla extract
• ¼ teaspoon sea salt
• For the filling
• 1 tablespoon coconut oil
• 4 firm Gala apples Blade D (use 3 if they are large apples)
• 2 tablespoons pure maple syrup
• 2 teaspoons ground cinnamon
• For the topping
• 5 oz raw walnuts about 1.5 cups
• ¾ cup blanched almond flour please use Bob’s Red Mill Super Fine Almond Flour from Blanched Almonds
• ¼ cup pure maple syrup
• 1 tablespoon coconut oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt

Instructions

• Preheat the oven to 350 degrees and line an 8” square baking pan with parchment paper.
• Make the crust: in a food processor, combine all crust ingredients plus 1 tablespoon of water. Pulse until the mixture forms a dough. Press evenly onto the pan. Set the food processor aside and bake the mixture for 15 minutes until golden. Let cool on a wire rack.
• While the crust cooks, prepare the filling. Heat the coconut oil in a large skillet over medium heat. Once melted, add the apples maple syrup, cinnamon and salt and cook, stirring occasionally, until the apples are tender, about 5 minutes. Transfer to a bowl to cool.
• Prepare the topping: place all the topping ingredients in the same food processor used for the crust and pulse until combined and crumbly.
• Spread the apple filling over the baked crust and sprinkle with the topping. Bake for 15 to 20 minutes, until topping is golden. Let cool completely on a wire rack before lifting out of the pan and cutting into 16 bars. Cover and refrigerator for up to 5 days.

Notes

Adapted from Clean Eating Magazine

The post Healthy Apple Crumble Bars appeared first on Inspiralized.

Sunday Funday with some grain-free and sugar-free cupcakes from Liz of Sprouted Routes!

Liz is a food editor, blogger, cookbook author (Glow Pops!) and all around health all-star, and I’m pumped for you to meet her.

Liz and I have the same publisher AND editor and met through some cookbook events throughout the years. She’s one of the realest, tells-you-how-it-is kinda gals out there, and she has a great perspective on health: she’s curious!

She does a lot in the wellness space, and it’s no wonder she’s come up with some seriously healthy cupcakes for you all to enjoy, topped with some spiralized beets.

From Liz:

My name’s Liz, and I do about 8 million things, with one common thread: healthy food.

By day, I’m the food editor at mindbodygreen, an awesome wellness website with tons of info on how to eat to get rid of anxiety and inflammation, the best yoga poses for desk-workers, how to actually start meditating and more.  By night, I’m writing cookbooks (my first one, a healthy popsicle book, came out over the summer, and I’m hard at work on my next manuscript now!) and working on my blog baby, Sprouted Routes (or sharing all of my weird health habits and strange things I’m experimenting with on Instagram).

Sprouted Routes is a healthy recipe haven (want a gut-healing soup? I got it!  Need some turmeric-spiked muffins? Got those too!), but, because I’m actually quite an unhealthy eater deep in the buried parts of my soul, it often ends up showcasing my desire to take the desserts I so crave and make them healthy.

Sprouted Routes is where I create cookie dough I can feel good about eating by the spoonful, or grain-free, sugar-free Snickers Pie (yeah…this is the kind of food I crave).  So come hang out! We can gossip about how ridiculously adorable and absurdly healthy Ali’s baby is

These cupcakes have a secret ingredient, and it’s super good for your body: beets.  During World War 2, when bakers had to ration certain ingredients, they’d often use beets to add a rich color to their cakes and voila—red velvet was born.  Since then, the sweet treat has strayed far from its roots, with most bakers simply squeezing in a few drops of red food dye to their chocolate batter.

But why do that when you can employ the earthy sweetness of beets—and benefit from the mega-dose of fiber and anti-inflammatory elements they add?  They also help keep the cupcake super moist.  If you’re a beet-hater, don’t fear—just chop the beets super fine after spiralizing, and you’ll never know they’re there!

Connect with Liz:

• Her blog, Sprouted Routes
• Her book, Glow Pops
• Instagram
• Facebook
• Twitter
• Pinterest

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!

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Red Velvet Cupcakes With Spiralized Beets

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Ingredients

• Cupcake Ingredients:
• 2 small beets ends and especially dirty bits removed, spiralized on Blade D
• 2 cups almond flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• ¼ cup cooled melted coconut oil or avocado oil
• ¼ cup maple syrup
• 3 room temperature eggs
• 2 teaspoons vanilla extract
• Frosting Ingredients:
• 1 cup raw cashews soaked for 4-5 hours, then drained well
• 3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Instructions

• Preheat oven to 350 degrees.
• Pull out any especially pretty spiralized beets and save for garnish at end. Give the rest of them a quick chop so none are long and stringy.
• In a bowl, mix together almond flour, cocoa powder, sea salt, and baking soda until homogenous. Add oil, maple syrup, eggs, and vanilla, and mix well to combine. Stir in beets and mix until evenly distributed.
• Pour into lined, full sized cupcake tin, filling each one a bit over ¾ of the way. Bake for 20 - 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
• To make frosting, blend together all ingredients until very creamy—you want to let the blender or food processor go longer than you’d think, scraping down the sides, to let the nuts release their oils and get a truly creamy result. Spread frosting on cupcakes and garnish with a beet spiral. Store in the refrigerator until ready to eat.

The post Red Velvet Cupcakes With Spiralized Beets appeared first on Inspiralized.

Today is Inspiralized’s four year anniversary/blogiversary!! And we’re celebrating with zoodle bread!

Four years ago today, I started Inspiralized. The morning of this day, I walked with Lu as he went to work and I stopped off at a coffee shop on the way, opened up my laptop, and started from scratch.

It’s surreal to think of what all has happened since that day four years ago, but everyday I wake up feeling blessed, grateful, and excited about what the future holds! I couldn’t be happier bringing you spiralized inspiration every day, and I can’t wait to bring you on this journey for as long as you’ll join me!

You can read more about the Inspiralized story here, but since then, so much has happened. Here are the biggest highlights:

• My first cookbook was published, called Inspiralized – and became a New York Times best-seller and also made the list of 2016’s best-selling cookbooks in People magazine, alongside Chrissy Teigen and Ina Garten!
• My second cookbook was published, called Inspiralize Everything – and also became a New York Times best-seller!
• We started selling the Inspiralizer in-stores nationwide at Sur La Table
• I went on live nationwide television with the Inspiralizer on HSN, the Home Shopping Network! You can watch that here.
• Launched a mini, limited-edition line of Inspiralized Greeting Cards
• Epicurious named me on their list of 100 Greatest Home Cooks Of All Time – WHAT?!
• I wrote my third cookbook, being published in 2018. Stay tuned!

Aside from that, I got engaged, married, and pregnant! Talk about a fabulous four years. I don’t know how I’m going to top them!

I literally pinch myself every day, and I never take a day for granted. Building my dream career and life has given me so much perspective and really taught me that we should be thankful for the life and opportunities we are given – and make the most of them!

NOW, to celebrate this four-year blogiversary (is that even a word?!), I’m sharing a recipe for this gluten-free Zucchini Noodle Banana Bread, using Bob’s Red Mill coconut flour! It’s the perfect healthy weeknight treat – or amazing for a morning breakfast, with a little drizzle of nut butter!

And what better way to celebrate my blogiversary than by using Bob’s Red Mill products, a brand that has supported Inspiralized from day one?! Bob’s is all about “Fuel Your Awesome” – enjoying your summer and keeping happy and healthy by fueling yourself with quick and easy meals!

This banana bread fits the “Fuel Your Awesome” theme – it’s easy to make and saves well, so you can fuel yourself all week long. I love to have it as breakfast, with a little drizzle of almond, peanut or sunflower butter. It’s great as a quick breakfast grab – or even after a workout, to refuel with potassium from the bananas and protein from the nuts, egg and coconut flour! This flour is high in fiber, perfect for feeling satisfied longer – and aiding in digestion!

Note: This post was sponsored by Bob’s Red Mill. All opinions are my own, always. Thank you to Bob’s Red Mill for supporting Inspiralized! 

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points (with walnuts) 9 points (without walnuts)

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Gluten-Free Zucchini Noodle Banana Bread + 4 Year Blogiversary

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 1.5 cups coconut flour I use Bob's Red Mill
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 eggs
• ¼ cup maple syrup
• 2 teaspoons vanilla extract
• 2 tablespoons coconut oil melted and cooled to room temperature
• 2 very ripe bananas mashed
• 1 medium zucchini Blade D, noodles chopped
• 2 tablespoons almond milk + more if needed
• 3/4 cup walnuts chopped
• 1 banana halved lengthwise

Instructions

• Preheat the oven to 350 degrees. Grease a loaf pan with cooking spray (preferably coconut oil spray) and set aside.
• In a medium bowl, add in the coconut flour, baking soda, cinnamon, and salt.
• In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
• Add the dry ingredients to the wet and stir well until smooth. Add the zucchini and stir to combine. Fold in the walnuts and stir again.
• Pour the batter into the loaf pan and place down the banana halves, pressing into the batter slightly. Bake for 40 minutes or until a toothpick comes out clean when you pierce the center of the loaf.
• Remove the loaf from the oven and let cool for 5 minutes before slicing and service.

Notes

Per serving without walnuts (1 out of 8) - Calories: 207, Fat: 8g, Saturated Fat: 7g, Carbs: 26g, Fiber: 9g, Sugars: 12g, Protein: 6g, Sodium: 381mg

Per serving with walnuts (1 out of 8) - Calories: 282, Fat: 16g, Saturated Fat: 7g, Carbs: 28g, Fiber: 9g, Sugars: 12g, Protein: 8g, Sodium: 381mg

The post Gluten-Free Zucchini Noodle Banana Bread appeared first on Inspiralized.

The past few weeks have been crazy busy with work. I’m juggling a few parts of my business, trying to stay on top of my Spanish homework, having a social life, and being excited about my pregnancy, it has been a lot.

It’s all great things I’m blessed to even have to worry about, so I can’t complain, but needless to say, by the end of last week, I needed to make some muffins.

Speaking of entrepreneurship, I wanted to talk about Bob’s Red Mill. BRM is one of the first brands I worked with when I started Inspiralized. They immediately became one of my pantry staples, and I couldn’t imagine my food life without them.

Bob (the founder) is 88 years old and revolutionized his business into a whole grain natural foods leader. Since I’ve worked with BRM, I’ve grown to learn more about the company and how impressive it (and Bob) are. Bob donated $30 million in 2011 to institutions to help research and promote the role of whole grains in a healthy diet.

And Bob is still actively involved in his business, and has gotten the attention of people like Oprah to take note. That’s my kind of go-getting business leader.

One day, I really hope to use the resources my business brings in to make a larger impact on the world, promoting the importance of eating healthy. I’m so happy to do it at the individual level (showing people how to eat a little healthier every day is something I take very seriously – and take a lot of prodie in) – but there are larger levels of impact out there that I can’t wait to make!

That’s all in my 10 year plan. More on that another day.

And while I look up to Bob’s and the mission of his company, the man happens to hate raisins, so there are some things we don’t agree on.

But now here we are, with the recipe that inspired this post: these triple chocolate zucchini noodle protein muffins. The three chocolate types are:

• Bob’s Red Mill’s chocolate protein powder (vegan)
• Vegan chocolate chips
• Unsweetened cacao powder

Thanks to the zucchini noodles in these muffins, the muffins maintain a delicious moistness, despite being gluten-free. As the muffins bake, the zucchini noodles release a little moisture into the muffins and help maintain a fluffy, soft interior.

Then there’s the melty chocolate chips. These muffins are just the best! And if you end up making them, make sure to hashtag #inspiralized so we can see them!

Note: This post was sponsored by Bob’s Red Mill. However, all opinions are my own, always.

Now you can watch a cooking video of this recipe:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Triple Chocolate Zucchini Noodle Protein Muffins

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• ½ cup coconut flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 tablespoon unsweetened cacao powder
• 2 tablespoons Bob’s Red Mill chocolate protein powder
• 3 eggs
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 3 tablespoons almond milk
• 1 tablespoon coconut oil melted and cooled to room temperature
• 1 ripe banana mashed
• 1 medium zucchini Blade D, noodles chopped
• 1/3 cup dairy-free chocolate chips I use Enjoylife

Instructions

• Preheat the oven to 350 degrees.
• Grease a large muffin tin with cooking spray and then add in strips of parchment paper. Set aside.
• In a medium bowl, add in the coconut flour, baking soda, salt, cinnamon, nutmeg, cacao, and protein powder.
• In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
• Add the dry ingredients to the wet and add in the zucchini noodles and stir until the batter is smooth. Fold in the chocolate chips and stir.
• Pour the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a muffin.
• Pop the muffins out by pulling on the parchment paper tabs.

Notes

Per serving (1 of 12 muffins) - Calories: 118, Fat: 5g, Saturated Fat: 3g, Carbs: 14g, Fiber: 3g, Sugars: 8g, Protein: 4g, Sodium: 216mg

The post Triple Chocolate Zucchini Noodle Protein Muffins appeared first on Inspiralized.

Happy Monday! Two things:

1. I forgot to place my can of coconut milk in the refrigerator the night before I made this recipe, so the frosting turned out to be more of a milky substance, less a fluffy frosting. Don’t make the same mistake – it really is important for the coconut milk to solidify so you can whip it into a frosting!
2. It’s move-in day to our new apartment!!!!

I apologize in advance for the milky looking frosting, but this pregnancy brain is a real thing – I literally set 8 alarms in my phone and even put a sticky note next to my desk and I did not remember to refrigerate the coconut milk! The struggle is real, but alas, you get the point.

I’ve been meaning to make Carrot Cake Muffins forever, so I’m happy to finally get them up on the blog! Of course, they used spiralized carrots – which are way less labor intensive than grating carrots (ick!) You still get that carrot-cake flavor and you get little swirls of carrots in your muffins.

Another way you could do this to avoid grating your carrots is to make rice out of the spiralized carrots. If you have the time, the consistency would be even better!

The muffins are grain-free and sweetened with dates instead of sugar. The coconut flour and coconut oil used makes them just sweet enough! And I love the pretty carrot spirals that peek out!

I’m going to be somewhat MIA today on the blog, because today is May 1st, which means that we get to move into our new apartment! Lu and I are thrilled to be moving into a new place together. When we first moved in together in January 2013, we didn’t expect to fall in love with our building as much as we did, so we ended up staying in our building, just moving three floors down!

I’m happy to stay in the building also because it’s very, very baby-friendly (who wouldn’t want an elevator, pool, gym, parking garage, and doormen with a newborn?!) We’re upgrading to a two-bedroom, because of course, we’re going to need a nursery for our little baby boy this September! I can’t wait to nest the heck out of our place.

If you want to follow along with our move today, follow me on Instagram, I’m sure I’ll be posting videos of Lu lugging boxes and moving furniture, while I unpack! We’re moving all of our current furniture into the new place, so all I’ve had to get so far is a new area rug for the living room and a kitchen dining table (just a little nook table.)

Happy May, everyone – cheers to fresh starts!

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Spiralized Carrot Cake Muffins with Coconut Cream Frosting

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• For the muffins:
• 1 large carrot Blade D, noodles chopped
• 8 pitted dried dates finely chopped
• ¼ cup coconut oil
• 4 eggs
• 1 teaspoon vanilla extract
• ½ cup coconut flour
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• pinch of salt
• 1 teaspoon baking powder
• lightly chopped pecans to garnish
• For the frosting:
• 1 14.5 oz can full-fat coconut milk refrigerated overnight
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup

Instructions

• Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
• Add the dates and coconut oil in a food processor and process until smooth. Place the date mixture into a large mixing bowl along with the eggs and vanilla. Beat the mixture well. Add the coconut flour, cinnamon, salt and baking powder and stir until combined. Fold in the spiralized carrots and mix to combine.
• Fill the greased muffin cavities with the batter. Bake for 25-28 minutes or until an inserted toothpick comes out clean. Let the muffins cool for 5-10 minutes.
• While muffins cool, prepare the frosting. Scoop the solids off the top of the coconut milk can and place in a stand mixer or medium mixing bowl along with the vanilla and maple syrup and beat until frosting has peaks.
• Frost the muffins and serve.

Notes

Per serving (1 out of 12 muffins) - Calories: 181, Fat: 13g, Saturated Fat: 10g, Carbs: 21g, Fiber: 5g, Sugars: 2g, Protein: 3g, Sodium: 46mg

The post Spiralized Carrot Cake Muffins with Coconut Cream Frosting appeared first on Inspiralized.

Here’s the story about these apple strings: basically, I had the idea for these for awhile, but I never thought they were really “worthy” of a blog post, because they seemed so simple and effortless.

Well, after featuring them on Instagram stories, all of the “oohs” and “ahhs” warranted me to share the actual recipe, no matter how simple it is!

And hey, these are simple, but they’re certainly delicious!

I used to always love getting caramel apples around Halloween, but I never really enjoyed them, because they were a pain to eat – they were hard to bite into, super sticky, and hard to “just have a little.”

I love chocolate covered fruit, and the apple doesn’t get enough love – it’s usually the strawberry or banana.

Well, today, I’m giving apples a LOT of love and smothering them in chocolate. The toppings are up to you, I just wanted to show you the actual method of making these.

Here are some topping suggestions:

• Coconut flakes (as in the pictures)
• Pretzels and sea salt (as in the pictures)
• Raisins and almonds
• Nut butter and sea salt
• Pistachios and raisins
• Chopped peppermints
• Sprinkles

I used my favorite non-dairy chocolate chips, Enjoy Life chocolate – it melts easily and tastes just as good as the real deal.

These are great to serve for dessert and are definitely kid-friendly! No matter which way you decide to top them, you’re going to love these chocolate spiralized apple strings. Next up? Pear strings!

Watch our video to learn how to spiralize an apple using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Chocolate Spiralized Apple Strings

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Servings 12 large dessert servings

Ingredients

• 3 apples of choice I used Gala and Honeycrisp
• 10 oz Enjoy Life mini-chocolate chips or chocolate of choice
• toppings!

Instructions

• Line a large baking sheet with parchment paper.
• Spiralize the apples with Blade C and lay out the noodles into an even layer on the baking sheet.
• Place the chocolate chips in a small pot over medium heat and start stirring once the pot heats up and stir until chocolate melts evenly and smooth.
• Using a spoon, drizzle the chocolate over the apple noodles. Top with desired toppings. Freeze for at least 3 hours, preferably overnight. Serve frozen.

Notes

Per serving (1 out of 12 large dessert servings) - calories: 153, fat: 8g, saturated fat: 5g, carbs: 21g, fiber: 3g, sugars: 16g, protein: 2g, sodium: 0mg

The post Chocolate Spiralized Apple Strings appeared first on Inspiralized.

Despite being in a sugar coma when I woke up yesterday (from all the birthday cake and treats over the weekend, celebrating Lu’s birthday), I’m still sharing today’s recipe.

It’s a much healthier option than the junk I had over the weekend (birthday cake gelato, hello, I love you), it’s homemade, and it uses spiralized fruit!

For everyone who’s been flocking to the farms to pick pumpkins and apples, I have the perfect weekend activity for you: make your own chocolate bark, using those leftover apples. Spiralize them, mix them with some melted vegan chocolate, freeze, and voila – your own chocolate bark.

I’m a sucker for William Sonoma’s peppermint bark, and I get so giddy each year when it comes out around the holidays. When I was younger, we used to buy cases of the bark and give it to teachers for the holidays. I don’t know what I love more: their peppermint bark or walking through their stores during the holidays.

There’s something very special about a Williams Sonoma store during the holidays. Today, I’m recreating my own chocolate bark and who knows, maybe I’ll wrap it up and gift it this year!

The apple noodles add a fruity and fresh taste to each bite of bark – the apple noodles break up as you mix them together with the melted chocolate and therefore spread out in the bark perfectly. I added almond butter, sliced almonds, coconut flakes, and sea salt, but honestly, it’s good just with chocolate and apples!

Beware: this stuff is addictive! It’s a fun activity to do and check off your fall bucket list. And a great way to use that basket of apples you brought home from the farm!

Watch our video to learn how to spiralize a apples using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 4 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Vegan Spiralized Apple Bark with Almond Butter, Coconut and Sea Salt

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 24

Ingredients

• 10 oz bag Enjoy Life vegan chocolate chips
• 2 medium Honeycrisp apples Blade C
• 1.5 tablespoons almond butter approximate
• 3 teaspoons coconut flakes approximate
• 2 tablespoons sliced almonds approximate
• sea salt to sprinkle (about 1 teaspoon)

Instructions

• Line a 17" x 11" baking sheet with parchment paper. Set aside.
• Place the chocolate in a non-stick pot over medium heat and melt, stirring slowly to help. If you don't have a non-stick pot, boil water in a pot and place a glass bowl on top and place in the chocolate and melt, stirring slowly.
• Pour the chocolate into a large bowl and add in the apple noodles and stir well until apple noodles break up and combine with the chocolate.
• Pour the chocolate-apple mix out in the baking sheet in one even thin layer. Top evenly with almond butter (by the 1/2 teaspoon), coconut flakes, almonds, and then sprinkle lightly with sea salt. Transfer to the freezer and chill for at least 1 hour or until hardened.
• Cut into 24 squares and enjoy.

The post Vegan Spiralized Apple Bark with Almond Butter, Coconut and Sea Salt appeared first on Inspiralized.

One of my New Year’s resolutions (this 2016) was to become a better baker. Unfortunately, I didn’t make an effort in prime baking months (the winter), so this summer, I’ve been slowly working on my baker’s muscles.

I’ve always been a Dunkin Donuts’ chocolate glazed donut kinda gal, and the thought of making donuts always kind of intimidated me, until a donut pan randomly popped up on my Amazon feed and I impulse purchased it.

Now, we have chocolate zucchini noodle muffins!

These muffins are gluten-free and Paleo-friendly. They’re made with less processed flours like coconut and tapioca. The chocolate chips are vegan, they’re stuffed with zucchini noodles, and they have a chocolate glaze made from said vegan chocolate chips and a healthy dusting of coconut flakes.

SO, while you shouldn’t eat all six of these at a time, having one as a dessert or late-afternoon treat won’t throw you into that sugar roller coaster that a traditional donut would. BUT, they’re just as tasty!

PLUS, they have bananas and zucchini noodles in them – SO, not only are they fun to make, they have a little infusion of fruits and veggies. They’re also made with eggs, so there’s a bit of protein in there too.

They save well, they’re pretty, and they’re the perfect solution to that morning or afternoon donut craving.

Here’s a link to the donut pan I purchased.

I hope everyone has a great week and I hope you’re cooking from the new cookbook (Inspiralize Everything) alongside with me. Here’s the week’s schedule (I had to adapt, because we didn’t get home until late last night, so there was no time to cook!)

Here’s this week’s schedule if you want to follow along:

• Monday, Aug 22: Crabless Crab Cakes with Green Apple Guacamole
• Tuesday, Aug 23: Chicken Tagine with Apricot Golden Beet Rice
• Wednesday, Aug 24: Poached Salmon over Jicama Noodle Salad with Cilantro-Lime Yogurt Dressing
• Thursday, Aug 25: Ginger-Crab Fried Daikon Rice

Now you can watch a cooking video of this recipe:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points with toppings, 7 points without toppings

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

With coconut and chocolate glaze:

Without coconut and chocolate glaze:

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Gluten-Free Chocolate Zucchini Noodle Donuts with Coconut-Chocolate Glaze

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Ingredients

• 1 medium zucchini
• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1.5 tablespoons cacao powder
• 3 eggs
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 2 tablespoons almond milk
• 1 tablespoon coconut oil melted and cooled to room temperature
• 1 ripe banana mashed
• 2 tablespoons unsweetened shredded coconut
• For the chocolate
• 1/4 cup vegan chocolate chips I like Enjoylife brand

Instructions

• Preheat the oven to 350 degrees.
• Grease a donut tin with cooking spray. Set aside.
• Slice the ends off of the zucchini and then slice it halfway lengthwise. Spiralize, using Blade D. In a medium bowl, add in the coconut flour, tapioca flour, baking soda, salt, cinnamon, nutmeg and cacao.
• In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
• Add the dry ingredients to the wet and add in the zucchini and stir until the batter is smooth.
• Pour the batter into the donut tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a donut and the donut is firm and hardened on the outside, like a donut!
• Pop the donuts out carefully.
• Place a small saucepan over medium-high heat and add in the chocolate chips. Let heat, stirring frequently, until fully melted.
• Place the donuts on a piece of parchment paper and drizzle over with chocolate. Dust with coconut flakes. Enjoy immediately or let stand for 20 minutes for the chocolate to harden.

The post Gluten-Free Chocolate Zucchini Noodle Donuts with Coconut-Chocolate Glaze appeared first on Inspiralized.