Gluten Free Zucchini Banana Chocolate Chip Muffins

Today has been a glorious day. We began today with an awesome run at a local park that we really have only been to participate in races. Instead of doing our normal trail we explored the park and found some pretty spots that we had never discovered before.  The girls had such a good time

After the run I really wanted to whip up some muffins with the fresh zucchini that Dad on the Run’s co-worker gave us when she heard that ours had died. I have seen a ton of fantastic recipes for zucchini muffins around the blogosphere (Danica’s Zucchini Muffins and Tasha’s Clean Eating Zucchini Muffins) but still had not found a good gluten free version. The other ingredient that I wanted to incorporate into my muffins was my new Enjoy Life Semi–Sweet Chocolate Mega Chunks.

The very generous Enjoy Life company sent me a bag of Mega Chunks to try. Living with food allergies can be tough but Enjoy Life products make it much more manageable, especially when you are craving chocolate. The chunks add a little bit of sweetness that make these muffins very flavorful.

Gluten Free Banana Zucchini Chocolate Chip Muffins

By: Mom on the Run

Makes 12 Large Muffins or 24 Small Muffins

Ingredients:

3 cups All-purpose Gluten Free Flour (I use Gluten Free Mama Flour Blend)

1/4 Teaspoon sea salt

1 1/2 Teaspoon baking soda

2 Tablespoon Olive Oil (All I had in the Pantry)

3 Large Eggs

3 Very Ripe Bananas

1 Cup of Shredded Zucchini

2/3 Cup of Mega Chunk Chocolate

The How-To:

Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.

In a large bowl. combine the flour, salt, and baking soda. In a medium bowl, whisk together the olive oil and eggs. Stir the wet ingredients into the flour mixture until thoroughly combined.

In a food processor pulse zucchini and bananas together. Stir pulsed mixture into the batter. Spoon the batter into the prepared muffin tin.

Bake for 25 minutes or until muffin tops are golden brown and a toothpick inserted in the middle comes out clean. Let the muffins cool and than enjoy.

Have you done anything exciting over the weekend? What has been cooking in your kitchens.

Yum Yum Chicken

Have you ever had a day when a recipe creation swirls in your head and you can’t wait until you have time to create it? Today was one of those days. The vision began when I looked into my deep freezer for a protein to use for tonight’s dinner.  I took out some chicken breast and that is when ideas started popping into my head like an episode of Pop Up Video that use to be on VH1. I wanted to create a dish that was sweet and savory. I scoured my pantry for the items I needed and went to work. Here is the creation I made.

Agave Orange Mustard Glazed Chicken

By: Mom on the Run

Ingredients:

1 pound of boneless skinless chicken breast cut into bite size pieces

1 cup of Hol-Grain Chicken Coating (or any type of Chicken Coating)

2 tbsp Olive Oil

¼ cup Agave Nectar

¼ cup Orange Marmalade

2 tbsp Dijon Mustard

¼ cup White Wine

2 tbsp Soy Sauce (I used Coconut Aminos)

Prepared Brown Rice

Preparation:

In a medium sauce pan combine agave nectar, orange marmalade, Dijon mustard, white wine, and soy sauce. Whisk together and let simmer on medium low.

While sauce is simmering, place chicken in gallon sized freezer bag. Add chicken coating to the bag and shake coating onto the chicken. Make sure chicken is evenly coated.

Heat olive oil in a large skillet or wok. Place coated chicken in an even layer into skillet. Brown chicken until it is cooked through.

Add prepared sauce to the cooked chicken skillet. Evenly coat chicken with the sauce. Remove skillet from heat and let chicken rest for about 2-3 minutes.

Serve chicken on bed of brown rice and enjoy immediately!

The recipe was a huge success. There was not piece of chicken left and everyone earned their clean plate award. It was the perfect amount of sweet and savory. I did add something to my sauce that did give it an added kick.

These little guys came from my garden today. When I bought the starter flat it was labeled sweet peppers. Ummm…..there is nothing sweet about these peppers. The minute I started chopping them up my eyes started watering. So I added half of one pepper to the sauce and it added a little kick that was fantastic.

So blog world do you know what type of peppers these are? What am I going to do with hot peppers?

Have a great weekend?

Healthy Bites for the Whole Family

I love the summer fruit selections and so does my whole family. What I find though at this point in the summer is the kids begin to get bored just eating a piece of fruit. I try to do fruit salads to mix the fruit up but this recipe is one that they love for me to make. It is my go to recipe when snack time needs to be jazzed up a bit. This recipe was also featured during Newman Own’s Family Bites Feature. Nine Mom on the Run original recipes were featured that are convenient and family friendly. This one is one of my girls favorite.

Fruit Salsa with Cinnamon Dipping Chips

by: Mom on the Run

Serves 6  |  Prep Time: 10 minutes |  Cook Time: 5 minutes

Ingredients

1 pineapple, cored and cubed
2 pears
2 granny smith apples
1 cup strawberries
1 cup watermelon
1 tsp cinnamon
4 flour tortillas
cinnamon and sugar for sprinkling
1/4 cup canola oil

Instructions

Cut all fruit into cubes and place into a food processor. Pulse until well blended. Add cinnamon and blend just to combine.

Heat oil in large skillet on medium-high heat. Place each tortilla in the oil and let cook on each side until crunchy. Let cool and sprinkle with cinnamon and sugar. Cut each tortilla into 8 triangles.

Serve fruit salsa in individual bowls alongside cinnamon chips.

Simple and delicious. How do you mix up snacks? Do you get bored of certain favorite foods?

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