There has been so much going on in our lives, I simply haven't had time to even think about blogging. We've traveled to different places, made new friends, gotten together with old friends, and lived life mostly on the road. The kids have had some awesome gigs in places like Northeast PA and Augusta, GA in neat smaller venues with great, appreciative audiences. I posted some videos on my youtube page of them playing recently. Here's one but you can go to youtube to find a few more.
Dylan has barely been living at home. He comes home only for a few days during the week but spends most of his weekends in Allentown doing gigs with his band, Poor Man's Gambit. He is loving life and playing the ends of his fingers off!
Haley and I have been trying to eat healthier (except for dark chocolate which I cannot turn down) and I love zucchini bread and had some at my friend, Lynette's house yesterday morning which reminded me of zucchini sitting in my refrigerator. So I took a recipe I had and substituted most of the things that weren't so great for me. It came out moist and delicious so I am going to share.
Healthy Zucchini Bread
Preheat oven to 350 degrees. Lightly grease bottoms only of two loaf pans (I used coconut oil).
3 1/2 cups shredded zucchini (leave on the skin)
1 cup shredded carrots
2/3 cup dark brown sugar
1 cup honey
2 Tbsp coconut oil
4 large eggs
2 cups whole wheat flour
1 cup coconut flour
1 Tbsp chia seeds
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
Pour into prepared loaf pans. Can top with...
Topping: 1/2 cup oats, 1/4 cup turbinado sugar, 1/2 tsp cinnamon (Press lightly into top of each.)
Cook 60-65 min or until top feel springy to touch not mushy.
I may mess around with different flours like almond flour to see if I can get a nice texture of gluten-free zucchini bread for my friends. I will also add 1/2 cup chopped walnuts to the mix…just didn't have any today. You can try adding some raisins, craisins, or other types of nuts as well.