Eggs

Chocolate Zucchini Muffins

Summer will be officially here this week. It seems like Ohio forgets how summer is supposed to be. 🙂 Last year on Father’s Day it was 95+ degrees and this year we walked into church and it was 68. Not totally complaining, but the forecast this week does look a bit gloomy and we are ready for the pool at Grandma and Grandpa’s next weekend! This week my friend Katie Mathews is sharing a delicious muffin recipe here on the blog. Katie and I met at a local photography class this summer. She is so sweet and you must follow her on Instagram @FarelyRooted, her food is amazing, beautiful, and healthy! Enjoy Katie’s post below and have a blessed Father’s day to all the Dad’s out there!

Dr. Hartzler

Summer, we love ya. You’re the most blessed season for wholesome foodies. The farmer’s markets are up and running and bursting with the most beautiful produce we see all year in the Midwest. Bravo, farmers of our communities. You fill our market bags with farm fresh berries, vibrant leafy greens, homemade baked goods, and zucchini the size of our faces. Your work is something to celebrate.

In all my farmer’s market excitement, I always seem to buy so much more face-sized zucchini than a small family can consume in a few days time, so after feasting on said gigantic zucchini for three days, in the form of raw, roasted, zoodles, and more, I still have zucchini to spare and have no desire to put it to waste. Coincidentally, my love for chocolate has not changed at all despite the change of the seasons. 

Enter these delightful GLUTEN AND GRAIN FREE CHOCOLATE TAHINI ZUCCHINI MUFFINS, packed with chocolate and veggies because didn’t you know that they always belonged together? 

Enjoy! ~Katie

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Chocolate Zucchini Muffins
They are soft and sweet and nutrient dense and you’ll feel great about eating them any time of the day. Enjoy them warm with a glass of cold almond milk or a spoonful of peanut butter (my personal favorite), and the satisfaction of knowing that your overspending, for once, has turned out for the best, because chocolate muffins are life, am I right?
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
OTHER INGREDIENTS
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
OTHER INGREDIENTS
Instructions
  1. Preheat oven to 350 and grease muffin tin.
  2. Combine wet ingredients in a medium bowl.
  3. Combine dry ingredients in a small bowl.
  4. Add dry to wet ingredients and mix until combined.
  5. Fold in zucchini and 2/3 cup chocolate chips.
  6. Fill muffin tin cups with batter about 3/4 of the way up and top with remaining chocolate chips.
  7. Bake for 20-25 minutes until set (mine were done in 22).
  8. Enjoy immediately while the chocolate is gooey or re-heat in the oven for 5 minutes.
Recipe Notes

Life hack: instead of using all your muscles grating zucchini on your own, chop it and pop it in a food processor for 10 seconds and it will magically grate on its own. After shredding, (very important squeeze out most of the water in a bunch of paper towels so the muffs aren’t too wet).

For those Low-Carb and Keto folks out there:

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Low Carb Waffles

Confession time, our household is addicted to waffles, all 4 of us. 🙂  Our favorite weekend breakfasts normally include some type of waffle or pancake, mostly the low carb or paleo variety. Thankfully it’s super easy to make a gluten free or paleo option.  This recipe is inspired by Danielle Walker at Against All Grain and her Grain-Free Waffle Recipe. We used to make hers a lot, but honey and my stomach don’t always get along and I tried to figure out a way to make them less sweet, but not taste a ton like eggs.

Last weekend Dustin was busy with WordCamp Dayton and we had a friend staying with us, Adam Silver of Kitchen Sink WP, who attended the conference.  He tells me he has cashews in hand, waiting on me to post the recipe, thanks Adam for your help with the photography!

Enjoy!

Dr. Hartzler


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Low-Carb Waffles (Grain Free)

If you are looking for a waffle that fits a low-carb diet, look no further. You might even think you are eating the real deal!

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Add the raw cashews to a bowl and cover with water. Then add in the vinegar. I generally let them sit overnight, but at least 4-6 hours would be best to help reduce the phytic acid on the cashews and make them easier to digest!

  2. After soaking has been completed, drain water off completely. I use a strainer.

  3. Preheat your waffle iron.

  4. Then add the rest of the ingredients into a high-speed blender. Blend until smooth, you can add the almond milk a bit at a time to make sure it does not get too runny.

  5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done. We have a nonstick waffle iron, so if yours is not non-stick, make sure you add a little oil before cooking.

  6. Top with your choice of fruit or homemade whipped cream with stevia!


Recipe Notes
  • Thrive Market has the best deal on the Primal Kitchen Collagen Fuel. You seriously will not regret trying it. It's the best low carb protein powder I've come across. I love that it's easy to digest great for the gut. I feel super comfortable with my kids having collagen as well. Use my link to try out Thrive Market and make this waffles soon!
  • Since the protein powder I used has a bit of fiber in it, depending on the type you have, you may have to adjust the liquid or coconut flour slightly.

 


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Sweet Potato and Broccoli Breakfast Hash

Today’s post is a guest post by Laurel Miller of Hickory Creek Lane.  Make sure to check out her site. Laurel is a good friend from college. Together with our husbands we were on the University’s Residence Life Staff and started our marriages eating in the school cafeteria. 🙂  Since then we’ve both learned a lot about nourishing food! This is the first recipe post on the site, but don’t worry there are more to come. Any kind of hash has been on our menu a lot this month with all the yummy summer veggies, I hope you enjoy!

Dr. Hartzler

 

I’m so happy to be writing this guest post for Pharm to Table. Dr. Hartzler provides great information that our family has already adopted into our lives. Both my toddler and my 3 month old are now taking a high quality probiotic thanks to the evidenced-based article she recently posted on this topic. It’s nice to have a reliable resource for functional medicine at our fingertips.

As she has alluded throughout her site, perhaps one of the greatest ways we can impact our wellness is through our diet. I grew up in the fat-free, highly processed era of the ’90s and it wasn’t until the last few years that I have made steps to transform the way our family eats as the diet recommendations of the past seem to be doing more harm than good. I never realized how much of a role the food we eat plays on how we feel. It turns out that consuming the right foods can make us feel fabulous!

Because I’m a former cereal lover (always paired with skim milk and a tall glass of orange juice), breakfast can sometimes be a challenging meal for me to choose the best option. I’m a firm believer that food should not only nourish us, it should also be delicious. Luckily, I discovered a new love of sweet potato hash paired with fresh eggs. I developed this particular recipe to hopefully share inspiration for a breakfast that will provide the power to get through the day while keeping blood sugars stable.

This sweet potato and broccoli hash is gluten-free, dairy-free, and is highly customizable. If broccoli isn’t preferred, it can easily be swapped out for other seasonal vegetables like zucchini, bell peppers, or eggplant. The hash can conveniently be made ahead of time and the eggs can instead be added just before serving, or omitted entirely depending on preference. I made this particular recipe on Sunday morning for our family and then enjoyed the leftovers during the week. It was tasty and it helped set a good foundation for getting myself through the workday and wrangling two young children.

If you are looking for new meal ideas to start your mornings on the bright side, I suggest you give this sweet potato and broccoli hash a try. I hope you can enjoy it as much as our family did.

Print Recipe
Sweet Potato and Broccoli Breakfast Hash
This sweet potato hash is a nourishing and hearty dish that is great for any meal of the day. It is highly customizable and can be made ahead of time by simply making the hash and waiting to add the eggs.  Author: Laurel Miller of Hickory Creek Lane
Course Breakfast
Cuisine Paleo (Whole30)
Servings
people
Ingredients
Course Breakfast
Cuisine Paleo (Whole30)
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. In a large braiser or skillet (you will need a lot of room for all the vegetables), cook the sausage over medium heat until browned. Remove the sausage from the pan and place into a separate bowl. Pour off the excess grease (don’t bother cleaning it as this will help flavor the hash).
  2. Add the 3 tablespoons of oil to the same pan over medium heat. Add in the sweet potato cubes and onion slices. Stir to coat the vegetables in oil and sprinkle with 1/2 teaspoon of kosher salt. Cook for 5 minutes so the potatoes and onions just start to soften, stirring occasionally. Next, carefully stir in the broccoli and minced garlic. Sprinkle with 1/2 teaspoon black pepper and an additional 1/4 teaspoon of salt and stir. Cook for an additional 3 minutes. Add the cooked sausage, stirring one more time to evenly distribute the ingredients.
  3. Turn off the heat on the stove and transfer the hash to the preheated oven. Bake for 20 minutes. Remove from the oven and use a spoon to make four small “pockets” in the hash. Carefully crack eggs into each pocket. Sprinkle each egg with additional salt and pepper, if desired, and return to the 400 degree oven. Bake for an additional 8-9 minutes, or until eggs are just set.***
Recipe Notes

*I used a gluten-free Italian sausage when I made this hash, but you can use whatever variety you prefer.

**Kosher salt is coarser than standard table salt. If you are using a finer salt, be sure to reduce the amount slightly. I also season the vegetables with salt throughout the cooking process as I have found this creates a greater depth of flavor.

***Eggs baked in the oven seem to look more under-cooked than they actually are. In the past, I have been tempted to leave them in longer based on how they looked and I ended up with overdone egg yolks.

NUTRITION INFORMATION

Per Serving

Calories: 301kcal Fat: 16.7g Protein: 13.7g Carbs: 24.6g

Cholesterol: 186mg Fiber: 4.2g Sugars: 8.3g

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