5069

Originally posted on intheshadowofthewolf:
5,069: The total number of wolves killed by USDA APHIS Wildlife Services from 2004 through 2017 because of livestock predation. This total does not include unreported kills or authorized losses not involving the agency. Be it private or public lands, wolves…

Lemon Zucchini Muffins

From www.evolvingtable.com

Healthy Lemon Zucchini Muffins | Paleo, Gluten Free

It’s time to use up all of those delicious summer squash growing in your garden by whipping up a batch of these Healthy Zucchini Muffins!  Not only are these zucchini muffins bursting with fresh lemon flavor, but they are also gluten-free, grain-free, Paleo, refined sugar-free, and can easily be made vegan!

 Course Dessert
 Cuisine American
 Prep Time 10 minutes
 Cook Time 25 minutes
 Total Time 35 minutes
 Servings 12 muffins
 Calories 225 kcal

Ingredients

  • 2 cups zucchini finely grated
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • ¼ cup almond butter smooth
  • 1/3 cup coconut oil melted
  • ½ cup tapioca starch
  • 1 ½ cup almond flour bleached
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest
  • ¼ cup sliced almonds optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Using a food processor, finely grate the zucchini. Measure out 2 cups. Squeeze all of the excess water out of the zucchini. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
    How Do You Make Shredded Zucchini for Healthy Zucchini Muffins?
  3. In a large bowl combine eggs, vanilla, sugar, syrup, almond butter, and oil. Whisk until combined.
  4. In a separate medium-sized bowl combine starch, almond flour, baking soda and salt. Whisk to combine.
  5. Add dry ingredients to wet ingredients and stir until just combined. Next, add lemon juice and lemon zest. Mix until just combined, being careful not to over mix.
  6. Line a regular-sized muffin tray with cupcake liners. Spray liners with non-stick cooking spray and fill to 3/4 full. Top each with 1 teaspoon sliced almonds.
  7. Bake for 23-25 minutes, or until a toothpick when inserted in comes out clean.
  8. Let cool for 10 minutes before serving and enjoy!

Plant-Based BLT Sandwich (PBLT!)

Recipe excerpted from the book THE WICKED HEALTHY COOKBOOK by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno. Reprinted with permission (https://www.connoisseurusveg.com/vegan-blt/?utm_source=newsletter&utm_medium=email&utm_campaign=plant_based_blt_sandwich_pblt&utm_term=2018-06-01#wprm-recipe-container-15871 With crispy rice paper bacon, zesty herb aioli, and spicy tomato habanero jam, this vegan BLT is … Continue reading Plant-Based BLT Sandwich (PBLT!)