Blue Ribbon Zucchini Bread

Ingredients

• 375g AP flour (3 cups)
• 300–350g grated zucchini (2½–3 cups, moisture gently squeezed out)
• 200g packed brown sugar (1 cup)
• 3 large eggs
• 120g vegetable oil (½ cup)
• 125g unsweetened applesauce (½ cup)
• 5g vanilla extract (1 tsp)
• 8g ground cinnamon (3 tsp)
• 5g baking soda (1 tsp)
• 4g baking powder (1 tsp)
• 6g Kosher salt (1 tsp)
• Optional Add-ins
• 60g chopped walnuts or pecans (½ cup)
• 40–60g raisins (¼–½ cup)
• 0.5g ground cardamom (¼ tsp)
• 6g citrus zest (1 Tbsp, zest of 1 large orange or 2 lemons)

Directions

1. Preheat oven to 350°F. 
2. Grease and flour one large loaf pan or two smaller ones.
3. Prep the zucchini: Wash zucchini  then grate until small but not mushy. Gently squeeze out excess moisture with a clean towel or paper towels.
4. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
5. In another bowl, beat together eggs, brown sugar, oil, applesauce, and vanilla until smooth and well combined.
6. Gradually add dry ingredients to the wet mixture. Stir until just combined—don’t overmix.
7. Fold in zucchini, and if using, add the nuts and/or raisins.
8. Pour the batter into prepared pan(s) and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
11. Refrigerate overnight: Once fully cooled, wrap tightly in plastic wrap or foil and refrigerate overnight before slicing. This is the step that separates good from unforgettable -- the flavors mellow and deepen significantly.

Notes

• Divide the batter into muffin tins or mini loaf pans—just adjust bake time accordingly (20–30 min).
• For extra flair: sprinkle turbinado sugar or cinnamon sugar on top before baking.
• Swap vegetable oil for browned butter (same amount: ½ cup).
• Brown butter adds a nutty, rich depth that transforms the flavor from good to unforgettable.
• Let it cool slightly before mixing with eggs.
• Blue Ribbon Zucchini Bread with Citrus Zest & Cardamom
• Citrus Zing (Highly Recommended!)
• Add 1 Tbsp fresh orange or lemon zest to the wet mix.
• The citrus brightens the whole loaf and adds a fresh, unexpected dimension.
• Secret Spice Boost
• Add a pinch of ground cardamom (⅛–¼ tsp) to the dry mix. It’s subtle but exotic—makes people wonder what your secret is.

Roasted Cauliflower Tacos

Ingredients

• 1 - 2 small heads cauliflower
• 2-4 Tbsp avocado or olive oil 
• 1 packet of low sodium taco seasoning

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
2. De-stem and rough chop cauliflower
3. Place into a colander and rinse
4. Turn out into a large mixing bowl
5. top with oil and seasoning
6. mix to coat all florets
7. turn out onto the prepped baking sheet
8. roast for 25 min
9. use a scissor to cut florets down into bit sized pieces

Notes

• Serve on flour tortillas with sour cream, avocado mash, pickled red onion and cheese

Overnight Oats

Ingredients

• 1/2 cup old-fashioned oats
• 3/4 cup milk (I use unsweetened almond milk)
• 1–2 teaspoons maple syrup or honey 

Directions

1. Combine all ingredients in a container with a lid.
2. Mix well and refrigerate AT LEAST 8 hours, overnight is best.

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Flavor Combos

Cherry Cheesecake

• base mix +
• 1 Tablespoon softened cream cheese
• ½ teaspoon vanilla
• 2 Tablespoons chopped fresh or frozen pitted cherries

Strawberries & Cream

• base mix + 
• 2 Tablespoons plain Greek yogurt OR Tablespoon softened cream cheese
• ½ teaspoon vanilla
• 2 Tablespoons strawberries

Tripple Chocolate

• Use 3/4 Cup of chocolate milk in the base mix
• ½ teaspoon vanilla
• 2 Tbs cocoa powder
• handful of semi-sweet chocolate chips

Peach Cobbler

• ½ teaspoon vanilla
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• 2 Tablespoons chopped peaches

Chai Latte

• Use 1/2 Cup of chai concentrate + 1/3 Cup of milk in the base mix
• ½ teaspoon vanilla

Oatmeal Cookie

• 1 scoop vanilla plant-based protein powder (optional)
• 1 cup unsweetened vanilla almond milk (instead of reg milk in the base mix)
• 1 Tablespoon chia seeds (optional)
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• ¼ cup raisins

PB&J

• 2 Tablespoons peanut butter (or 4 Tablespoons peanut flour)
• 1 scoop vanilla protein powder (optional)
• ½ teaspoon ground cinnamon
• layer of raspberry jam (any flavor)

Source

https://www.eatingbirdfood.com/?s=overnight+oats

Applesauce Bread

Ingredients

• 1/2 cup of softened butter
• 1 large egg
• 1 1/2 tsp baking soda
• 3/4 tsp ground nutmeg
• 1 cup sugar
• 1 1/2 cups of flour
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 1/2 cups of applesauce
• 1 tsp of pure vanilla extract

Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, blend together the butter, egg, and sugar with electric mixer
3. Add the flour, baking soda, cinnamon, nutmeg, and salt
4. After it starts to from a crumbly dough, pour in the applesauce + vanilla extract and mix together
5. Bake at 350 degrees for about 40 minutes

Notes
- Pecans or raisins optional

Source
http://www.keeleymcguire.com/2011/11/food-for-thought-applesauce-bread.html?m=1

https://www.pauladeen.com/recipe/applesauce-bread/

Slow-Cooker Creamy Tuscan Chicken

Ingredients

• 1 package (20 oz) boneless skinless chicken tenders
• 1 jar (15 oz) Alfredo pasta sauce with roasted garlic
• 1 jar (7 oz) sun-dried tomato strips, cut into thin strips (about 1/2 cup)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 cup chopped pitted Kalamata olive
• 1 cup chopped baby bella mushrooms, sliced
• 1 cup chopped baby spinach

Directions

1. Spray slow cooker with nonstick spray, place in chicken and 1/2 cup water. Cover and cook on low heat setting until chicken is no longer pink in center (165°F)
2. In a nonstick skillet, melt butter over medium-high heat. Add mushrooms; cook 3 to 5 minutes, turning, until browned
3. In large bowl, mix Alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning, olives and sautéed mushrooms until well mixed
4. Add fully cooked chicken. Cover. Stir in spinach; cook 5 minutes longer
5. Serve over linguine or rotini, if desired

Source
https://www.pillsbury.com/recipes/slow-cooker-creamy-tuscan-chicken/6a2d0b68-231e-4454-93dd-afabc8a09231