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A Week of Wellness and Fun: Savory Zucchini Muffins Recipe! (Gluten Free and Body Ecology)

This past week I wanted to get back on track mentally and physically so I decided there was no time like the present to start making my favorite green drinks. Maybe it's the spring air but honestly there is no better taste than fresh greens; its clean, refreshing, and tastes so cheerful! I have made smoothies at home before but have never juiced. This week I decided to try out the organic juice bars by my work and was blown away by how good they made me feel. Seriously, the energy rush I got from these bright green glass fulls of deliciousness doesn't even compare to a caffeine jolt!

This week I also read a great article on Tiny Buddha about stress and perfectionism. I realized while reading it that I've been so stressed out lately and I believe a lot of it has to do with trying to be the perfect daughter/fiance/dance teacher/student/sister/friend.  This article was eye opening and really made me realize that something has to give. So Thursday at dance class I gave up trying to be perfect and it felt AMAZING! After class I got asked if I had done the combo before and when I said, "No," I got a pleasant smile from my teacher. That moment I felt so alive, stress free, and happy. I'm dedicated to making some really big changes and I know some people may not be happy about it. I'm ok with that. Instead of making sure I'm perfect for everyone else, I just need to be perfect for me, just as I am. I have a few big projects in mind that I'll be sharing details about over the next few weeks. Its exciting to envision a future where I'm happy just as I am and enjoying what I have around me.

Creative juices have been flowing all week and I created a delicious new recipe in the kitchen this week. I've been dying to have a savory muffin with soup and salad and did some googling to look at recipes for adaptation. I came up with these yummy, fluffy, and bread-like zucchini muffins. I hope you enjoy them and remember to take a few moments to create something beautiful this week.

Veggie Mix:
1/4 cup Chopped Onion
2 Cloves Garlic
2 Tablespoons Roasted Peppers
3/4 cup Shredded Zucchini
1/4 Shredded Carrots

Dry Mix:
1 Cup + 4 Tablespoons Quinoa Flakes
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Teaspoon Cracked Black Pepper
1/2 Teaspoon Dried Basil
1/2 Teaspoon Dried Oregano

Wet Mix:
1 Vegan Egg (2 Tablespoons Water + 1 Tablespoon Garlic Infused Olive Oil + 2 Teaspoons Baking Powder)
1/4 Cup Olive Oil
1/4 Teaspoon Stevia Powder
1/2 Cup + 4 Tablespoon Water
1/2 Tablespoon Melted Ghee

1. Pre-heat the oven to 375 degrees Fahrenheit. Saute Garlic and Onion in a small amount of ghee until translucent and tender. Transfer sauteed garlic and onion along with the rest of the veggies into a food processor. Pulse a couple of times to mix and combine.
2. In a medium bowl combine all dry ingredients and mix well. In a separate bowl whisk together all wet ingredients. Add half the dry mix and stir well. Add the remainder of the dry mix and combine. Add veggie mix and stir well.
3. Line or grease a muffin tin. Pour approximately 1/4 cup of batter into each cup (yields about 8 muffins). Bake for 30 minutes until golden brown. Serve warm.


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