Almond flour zucchini bread (and my dog)


This post was meant to be about this awesome Paleo zucchini bread that I made a few weeks ago and never shared with you, but now that I have a dog I have to sneak a photo of him in, too…look at our little family!

Family photo


I now understand how people can get obsessed with their dogs. I’m currently not very happy with mine considering he woke me up at 6:30 on a Saturday morning and has done both #1 and #2 in my house today. Grrr. However, he’s a cutie. You should see him go up stairs! (He’s so small that we have to carry him down and it takes him forever to get back up them with his little legs. It’s so cute!)

Dempsey Thursday


Okay, anyways, back to our regularly scheduled programming…

A few weeks ago, I had a ton of zucchini and made this beautiful zucchini  bread oatmeal. With lots left over, I attempted a Paleo almond flour zucchini bread, which turned out pretty great as well! My only complaint is that it wasn’t very sweet (actually, it wasn’t sweet at all), but after topping it with peanut butter and nuking it in the microwave for ten seconds, I was really pleased.

Almond flour zucchini bread


I followed this recipe from Running to the Kitchen. Next time, to give it a sweeter taste, I will probably use two bananas instead of just one, so if you’re looking for something sweet, be sure to add more sweetener or an extra banana!



The perfect solution for brown bananas


Good morning, everyone! It’s bright and early here on a Sunday morning, but my body pretty much rejects the idea of “sleeping in.” If I make it past 7:15 a.m., I consider it sleeping in. (#postgradproblems)

This weekend has been the perfect combination of busy and relaxing. On Friday night, I left work around 4:30, made a quick trip to the grocery store for dinner, then whipped up a no-rise wheat pizza dough for dinner for me and the hubs. He thought the dough was a little thick, but I really enjoyed it! (I think because it didn’t require any rise time, haha…)

No rise wheat pizzaI had that piece x2 + green beans on the side.

We spent the rest of the night watching some Parks & Rec (we are almost through Season 4 on Netflix!), and then headed out to Eastern Mountain Sports so I could get some more double-layer socks and gels for race day. When I got home, I spotted some brown bananas and since I had a meeting to bring food to the next day, I knew immediate action needed to be taken. Enter banana cinnamon mini muffins with greek yogurt frosting!

Healthy Banana Cinnamon Mini Muffins

Banana Cinnamon Mini Muffins
Makes 24 muffins (about 12 servings)



  • 2 bananas, mashed
  • 3/4 c. whole wheat flour
  • 3/4 c. oat flour
  • 1 Tbsp. agave (or honey)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 Tbsp. baking powder
  • 3/4 c. milk (I recommend unsweetened vanilla almond, but cow’s milk will work!)

Greek yogurt frosting

  • 6 oz. Greek yogurt (I used 0% Plain CHO, but you could use a flavored one.)
  • 1 Tbsp. agave (or honey)
  • 1 tsp. vanilla
  1. Preheat oven to 375 degrees and spray mini-muffin tin with cooking spray. (You can use paper liners, but you don’t have to.) 
  2. Meanwhile, mix together the mashed banana, milk, agave, and vanilla. In a separate bowl, combine the flours, cinnamon, and baking powder.
  3. Slowly pour your dry mixture into wet and mix until well combined. (It’s going to be a thin consistency…that’s okay.)
  4. Pour batter into muffin tin until each tin is about 3/4 full.
  5. Bake for about 20-25 minutes or until a toothpick comes out clean.
  6. Once your muffins have cooled, combined greek yogurt, agave, and vanilla in a bowl and mix well. Place a dollop of frosting on each muffin and top with more cinnamon and a raisin, if desired. Store in fridge.

How to “level up” this recipe:

  • I did it! I actually didn’t add ground flax to a baking recipe. (That rarely happens around here!) But, 1/4 ground flax would be a great addition to these for some staying powder.
  • To increase the protein count, add one scoop of protein powder.

How to “level down” this recipe:

  • To make it sweeter, add 1/4 c. packed brown sugar. 

I took these muffins to a meeting yesterday morning, and they were instantly gone!

After my meeting and doing some work at church, I headed home for a quick run. I’ve been feeling a little stuffy/under the weather this weekend, but a quiet five miler (no iPod) was just what I needed! I finished in under 41 minutes…

Mile 1: 8:09

Mile 2: 8:11

Mile 3: 8:03

Mile 4: 8:10

Mile 5: 7:48!

Total: 40:23

I finished up the last of my “chores” last night, including laundry and grocery shopping, so I’m hoping to spend the day at church followed by a 12 miler this afternoon. We’ll see what happens!

Happy National Peanut Butter Day!


I am 100% serious when I say National Peanut Butter Day ranks up there with Christmas and my birthday for me. Yes, it’s that exciting. Who’s with me?

In celebration, here are some of my favorite peanut butter recipes from Levels!

Peanut butter banana bread bowl

Peanut Butter Banana Bread Bowl

Chocolate Chia Proatmeal

Whole Wheat Apple Wrap

Sweet, Savory, & Tart Granola Bars

Sweet Savory & Tart Granola Bars

No-bake cereal M & M Bars

Healthy Protein Peanut Butter Bars

What are your favorite peanut butter recipes? Most of the time, I like mine just straight out of the jar!

Why I love vegan baking


It’s pretty simple: You can lick the bowl guilt-free. 

Yes, so you can lick the bowl after you make a big batch of brownies, but your mother’s voice will always be in your head warning you about salmonella poisoning. Don’t tell me you don’t know exactly what I’m talking about.

So, there are a few other reasons I love vegan baking, but let’s be honest — licking the bowl without a lick of guilt is pretty much the best part.

But, if we have to get into the other reasons, using whole foods tops the list. You know exactly what’s going into your food and you can pronounce everything you’re putting in your mouth — doesn’t that feel good?

I’ve experimented with vegan baking more and more this fall, but put together a few yummy vegan pumpkin recipes this weekend to enjoy this week. Yes, I know, I know — it’s not pumpkin season. Well, by some miracle, I had a leftover can of pumpkin sitting on my shelf and it needed some lovin’, so it got turned into Vegan Pumpkin Baked Oatmeal (Chocolate Covered Katie is my go-to for yummy vegan baking!) & Grain-Free Pumpkin Bars.

Both are super easy, and perfect if you need to use up your last can of pumpkin!

Good-as-can-be grain-free pumpkin bars

Good-As-Can-Be, Grain-Free Pumpkin Bars
Adapted from Detoxinista
Serves 12

  • 1/2 c. pumpkin puree
  • 1/2 c. almond butter
  • 1/3 c. agave syrup (could also use honey)
  • 2 flax eggs*
  • 2 tsp. pumpkin spice
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1/8 c. sliced almonds (optional)
  1. First, combine two tablespoons ground flax seed (also known as flax meal) with six tablespoons water. Mix well and allow to sit for about 10-15 minutes or until gel forms.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, combine all ingredients and the flax eggs. Stir until well blended.
  4. Pour all ingredients into a greased 8 x 8 pan. Place in oven and bake for about 25 minutes, or until edges are slightly browned.
  5. Enjoy! These are good on their own, but also great crumbled over a greek yogurt or oatmeal!

How to “level up” this recipe:

  • I considered adding some blueberries for an added sweetness and flavor, which I may try again! As always, I think one mashed banana (in place of one flax egg) would add a great flavor.

How to “level down” this recipe:

  • No flax on hand? Just make this recipe as stated, swapping two regular eggs in for the two flax eggs. 
  • Top with this maple pecan glaze from Detoxinista — this looks amazing!