Life Lessons.

You know how you become so tired that you somehow become even more exhausted just trying to stay awake.

That was me yesterday.

On my way home from a long shopping excursion to Victoria’s Secret, I felt as though I could just close my eyes and drift off to never never land.

But of course, I was driving and that would be pretty disastrous.

Note to self: don’t listen to Robin Thicke radio on Pandora when you are sleepy.

It will make you want to curl up in bed and sleep for the next five days.

My July 4th weekend was definitely eventful, yet uneventful.

Does that even make sense?

Some things I took away from this past weekend:

1). No matter how old you are, it is still possible for adults to act like 3-year-olds


or more like catty, selfish, junior high school girls…this is not a good thing.

2). No matter how old you are, you can still scream for candy at a Fourth of July parade


and then proceed to run into the middle of the street to snatch candy off of the ground before the little kids get it.

3). Fireworks get more majestic with age, and will always bring out the kid in you.


4). Disappointing others is the worst feeling ever. Disappointing yourself is 10x’s worse.


5). Baking is truly therapeutic…especially when you are upset with some one.


6). Putting vegetables in your baked goods is totally a good idea.


In conclusion, eat. sleep. bake. repeat.

Zucchini Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Melt in your mouth muffins chock full of zucchini and sweetened w/ apple butter and a bit of stevia. Vegan, gluten-free, paleo, and refined sugar-free!
  • 1 large zucchini, shredded
  • ½ c. no sugar added apple butter (you could also use apple sauce)
  • 3 T. extra-virgin olive oil
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ c. unsweetened, vanilla almond milk
  • ¼ c. granulated stevia
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ¼ t. salt
  • melted coconut butter, for serving
  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the zucchini, apple butter, evoo, apple cider vinegar, vanilla, almond milk, and stevia, stirring until just incorporated.
  3. Stir in the coconut flour, cinnamon, baking soda, and salt.
  4. Drop the batter by rounded tablespoons into each muffin cup.
  5. Bake for 35-40 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  6. Let cool slightly before removing from the liners.
  7. Top with melted coconut butter.

Nutritional Facts (per muffin 1/12th of recipe): Calories: 97, Total Fat: 5g (1.8g Saturated Fat), Total Carbs: 11.5g, Dietary Fiber: 4.1g, Sugars: 2.1g, Protein: 1.9g


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