- For anyone who cares about their physical + mental health and wants to be incredibly inspired:
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For me, the weeks between Thanksgiving and Christmas can’t go by fast enough. I actually had to drag myself away from online shopping for Christmas gifts just to write this post. The recipe is really the star of the show here, so I’ll type it up real quick and get back to deciding whether to get my sister fancy peppermint brownie mix or a pair of earrings.
This is probably – no, definitely – the best granola I’ve ever made. An believe me, I have made A LOT of granola. I’ve always loved granola, but the store bought kind often has some questionable ingredients, so I was thrilled when I learned how to make it at home.
Somehow, this is both the healthiest and best-tasting recipe I’ve tried, which makes me so very happy. I’ve been sprinkling this on smoothies, mixing it into yogurt, and snacking straight out of the jar for an energy-boost with healthy fats and minimal sugar.
How do you feel about vegetables? Honestly. Not what you think you should say, or what you’d like to say, but how you really feel. Because if, by any chance, you’re feeling a little “meh” on the veggies, I’m right there with you. I like eating my greens, but they’re not making my top 10 favorite foods list anytime soon.
Most days, I’m pretty sure I don’t get anywhere near my recommended daily veg intake. Honestly, I’m not too worried because I believe strongly in trusting my body and avoiding food rules as much as possible. When it comes to my diet, I try my best to follow an “if it ain’t broke, don’t fix it” philosophy. To me, this just means that as long as I’m feeling healthy and happy, there’s no point in trying to “perfect” my diet.
That being said, I think there is absolutely value in a balanced diet, and I do strive to enjoy summer’s beautiful produce whenever possible.
I’m visiting my grandparents at the moment, and they have a gorgeous garden in their yard that floods the house with fresh tomatoes and zucchini on a daily basis. Every day we harvest multiple massive zucchini, so my whole family has been busy eating it as fast as we possibly can. Naturally, when I began brainstorming recipes I knew I needed to give everyone a break and try to find a use for all that zucchini.
My first thought was zucchini bread, because I’m currently on the hunt for easy make-ahead breakfasts to enjoy during the school year (if you have any suggestions let me know!).
Unfortunately, this idea had three problems. 1) Zucchini bread is pretty basic, and I wanted to shake things up a little. 2) I wanted something I could eat on the road, and breads aren’t always the most portable. 3) While I’m not vegan, I prefer to eat plant-based meals as much as possible, and I’ve struggled with making vegan quick breads in the past.
In the end, I landed on the idea of zucchini cookies and I’m so incredibly glad I did. These cookies are actual magic. After I came up with a recipe, I thought I’d need a hundred test runs to perfect them, but they came out perfect on the first go! The cookie gods are clearly smiling upon me:) Somehow all the flavor and texture of classic zucchini bread got baked into healthy, portable breakfast cookies. It truly is a dream come true. They taste incredible, are packed with whole food, amazing-for-you (vegan!!) ingredients, and can be whipped up in about 30 minutes.
Makes 10 cookies
1 cup zucchini*
½ cup chopped walnuts
½ cup almond meal
⅔ cup rolled oats
½ cup nut milk of choice
¼ cup olive oil (can sub melted coconut oil)
1 tbsp chia seeds (optional)
⅓ cup agave
½ tsp cinnamon
¼ tsp vanilla
*Measure the zucchini after it has been shredded and squeezed dry.
Enjoy! If you make these, be sure to share them with me on instagram (@16goingon60) using #16bakes.