Posts Tagged With: primal

Gluten Free Zucchini Bread


It’s time to start using up the goodies from your garden….or if you’re like me, the excess veggies donated from other people’s gardens!

This paleo and celiac-friendly zucchini bread is another stolen and slightly altered recipe from the wonderful Ellie at Healthy Training. I found myself grabbing chunks of it for an on-the-go breakfast and the 2 loaves I made had disappeared in less than 3 days. It’s sweet enough to feel like dessert without any added processed sugars.

 zucchini bread



  • 1 cup grated zucchini, water squeezed out
  • 1 mashed banana
  • 1 tsp vanilla extract
  • 3 Tbsp honey
  • 3 eggs
  • 1 Tbsp coconut oil, melted
  • 1 ½ c almond flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ c chopped walnuts
  • ½ c craisins



  1. Preheat oven to 350 and grease 2 small loaf pans with coconut oil.
  2. Combine almond flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl
  3. In a separate bowl, combine eggs, banana, honey, vanilla, and oil. Mix thoroughly, then mix in dry ingredients until combined.
  4. Fold in the craisins, zucchini, and walnuts. Spoon batter into the loaf pans, filling each one ¼ full.
  5. Bake 30-40 minutes or until golden and set (check the middle with a toothpick).



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Ground Turkey-Stuffed Bell Peppers

Serves 2-3 / Prep time: 10 min / cook time: 20 minutes


  • 5 large red and orange bell peppers
  • 1 package (20 oz) ground turkey
  • ½ package button mushrooms, chopped
  • 1 jalapeno pepper, chopped
  • ¾ cup organic spaghetti sauce
  • ¼ cup mozzarella cheese
  • 1 tomato, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh basil
  • 1 teaspoon dried parsley
  • 1 teaspoon chili powder
  • Salt & pepper
  • Olive oil


  1. Cut the tops off the bell peppers and remove seeds.
  2. Boil a large pot of water with a dash of salt, and place bell peppers in water for 3-4 minutes until the skin is soft. Remove from water and set upside down on a paper towel to drain.
  3. Preheat oven to 350 degrees.
  4. Heat 1 tsp olive oil, garlic, basil, jalapeno, and parsley in a skillet until garlic is golden.
  5. Add in the ground turkey and mushrooms, and sprinkle with salt, pepper, and chili powder. Heat until cooked through, adding the chopped tomato in the final 2 minutes.
  6. Pour in spaghetti sauce and cheese and combine until cheese is melted. Remove from heat.
  7. Stuff bell peppers with the turkey mixture and place onto an oven-safe dish (we used the same cast iron skillet to avoid extra dishwashing). Cook 15-18 minutes.
  8. Remove from the oven, allow to cool and enjoy!


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