Zucchini Bread Oatmeal

Ok, so I fully admit to being skeptical when I first saw the recipe - zucchini and oatmeal are two things I'd never expect to be in my mouth at the same time. But we've been so overwhelmed with zucchini this season that I've been putting it in just about everything. If you liked the Cherry-Zucchini Bread (we can't stop eating it), trust me when I say, you MUST try this!

It's the absolute most perfect warm-up for these unseasonably chilly fall-ish mornings. I'm not quite ready to let go of summer yet, but alas, if I must, this little bowl of heaven is going to make it a lot easier.

Buon appetito!

Zucchini Bread Oatmeal
Recipe courtesy of Oh She Glows
Serves 1

1/3 cup rolled oats
1 cup non-dairy milk
1 teaspoon ground cinnamon
a pinch of salt & nutmeg, to taste
1/2 cup finely grated zucchini (packed)
1 tablespoon chia seeds or ground flax
1 tablespoon raisins, cranberries or the dried fruit of your choice
2 tablespoons chopped pecans (walnuts are good too)
1 teaspoon vanilla extract
1 tablespoon packed brown sugar
1 teaspoon Earth Balance (optional)

In a medium sized pot combine oats, cinnamon, nutmeg, salt. Add milk and bring to a boil. Simmer over medium heat, stirring frequently, for about 4 minutes.

Stir in the grated zucchini, chia or flax seeds, dried fruit, brown sugar, and half the nuts. Cook over medium heat, adding more milk if/when necessary, for another 5-6 minutes. Reduce heat to low. When cooked, remove from heat and stir in vanilla.

Pour into bowl and top with remaining nuts and butter. YUM!

Sassy Swiss Chard with Raisins and Pumpkin Seeds

Sooooo here's what became of the two pounds of Swiss chard that we hauled out of the garden yesterday. Please excuse the sad photo - I was too lazy (and hungry) to set up a decent shot. I realize it looks like one big rendolent mess, but it was really quite yummy.

I've been getting quite bored of "recipes" featuring greens cooked in olive oil with some salt and pepper (can one really even call that a recipe??) so I pulled one from yet another new favorite book, Pretty Delicious by Candice Kumai - you might remember her from Top Chef's first season? Although this is almost as simple, it's got some nice nuances that make it look far more complicated than it is.

Anyway, I love this book because like me, she's not a fan of "diet" food, favoring "smart swaps" and delicious real food that keeps calories to a minimum without sacrificing flavor. Most (if not all) of her recipes can be easily "veganized", which is a big fat bonus.

Enjoy!

Sassy Swiss Chard with Raisins and Pumpkin Seeds
adapted from Pretty Delicious
Serves 6

2 pounds Swiss chard, stem ends trimmed
1/4 cup raw pumpkin seeds
1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1/2 teaspoon sea salt
1 tablespoon fresh lemon juice
1/2 cup golden raisins (I used regular ones since that's what I had, but the golden ones will add a nice color contrast)

Cut the colorful stems from the leaves and slice them cross-wise into 1/4" pieces. Place them in a bowl and set aside.

Next, work in batches to cut the greens into a chiffonade: pile a few on top of each other and roll them lengthwise (think "thick cigar"), then slice them cross-wise into 1/4"-wide ribbons. Place them in a separate bowl, NOT on top of the stems - otherwise you'll have the dig the stems out from underneath like I did. That's what I get for not reading the recipe through first. Lesson learned.

Ahem...toast the pumpkin seeds in a small skillet over medium heat, shaking the pan often, until they're nice and fragrantly toasty, about 3-4 minutes. Transfer to a small non-plastic bowl and set aside.

Heat the oil in a large (really large) non-stick skillet over medium-high heat. Add the onion and salt and cook about 4 minutes, stirring often, until it begins to soften. Next stir in the chard stems and cook those for about 4 minutes until they, too, begin to soften. Then throw in the greens and - you guessed it - stir often. You'll really need to keep stirring to get the fresh stuff down to the cooking surface of the skillet. It looks like an impossible mound but it will eventually cook down. Just keep stirring...it should only take another 4-5 minutes.

Finally, stir in the raisins and remove from heat. Sprinkle with the lemon juice and turn everything out onto a serving platter. Finish by topping it with the toasted pumpkin seeds and enjoy!

No-bake Brownies with Lemon-Date Frosting

I'm obsessed.

Admittedly I'm more of an avocadoholic than a chocoholic, but these brownies have totally won me over. I'm mostly amazed at the ingredient list because it is completely devoid of anything I would have thought a brownie properly consists of (dairy-free, butter-less, eggless) and a whole bunch of other stuff that I'd never expect. I mean, I've had brownies with fruit and nuts, but never one that was actually made from them.

Oh happy day.

The lemon-date frosting is the kicker. The lemon juice cuts the sweetness of the dates just enough to give it the perfect tang. The lightness is a bonus as well and since it's completely natural, you can pile on as much as you want without feeling like a psychotic sugar monkey. I usually have to make it when I'm alone or the Bear will slurp it all up before it gets anywhere near the brownies.

Hope you enjoy these as much as we do!

No-bake Brownies with Lemon-Date Frosting
Recipe courtesy of Katrine Volynsky via La Vita Saporita

1 cup walnuts
3/4 cup plump raisins (make sure they're pretty fresh - if they're dry they won't stick)
1 tablespoon maple syrup
1/8 teaspoon alcohol free vanilla extract
1/3 cup raw chocolate powder or finally ground cacao beans
1/2 teaspoon coconut butter*
1 teaspoon grated raw cacao butter*
* if you don't have these handy, any nut butter (peanut, almond, etc) will work fabulously

Guilt-Free Lemon Date Frosting
1/2 cup lemon juice (I use 2-3 fresh lemons but the bottled stuff works in a pinch)
1/2 cup soaked dates

*FYI - these quantities will not yield Starbucks-super-sized squares so if that's what you're looking for, you might want to double the batch. In a glass baking pan of 18x26cm (7x10in) they end up being about 2cm (1in) thick, which is actually fine because they're really dense.

For those of you who like step-by-step snaps, you can find them here.

Soak the dates for at least 30 minutes. You can remove the pits before or after - up to you.

Meanwhile, process the walnuts, raisins, chocolate powder, and raw cacao butter in a food processor.

Next, add the add vanilla, maple syrup, and coconut butter and blend until batter forms into a ball.

Spread the batter into a glass pan about 1 inch high and place in the freezer for at least 15 minutes.

By now the dates should be gorgeously mushy. Remove the pits (if you haven't already) and blend them with the lemon juice until it's all smooth and creamy.

Spread it on top of the brownies and enjoy these little slices of citrusy-chocolate heaven!