Thrive = clean eating

For those who are unaware; I tend to think about everything I eat. Everything. I wasn’t always this way. Two years ago, I was diagnosed with an autoimmune disease. I didn’t put thought into it, until 9 months later when my little sister had mentioned going gluten-free, and that she had friends who had gone GF and their symptoms were minimal because of this change. So I took the plunge.  I went Gluten free in April 2013. For a few months the fog left and I felt great, but it was short lived. I got sick again, and started really suffering from headaches and what not. So a few months ago, I told my husband I was going to go crazy, and do no sugar OR dairy to see if it helped. Within weeks I felt 100% better! Now, don’t get me wrong, I LOVE sugar, and I love ranch dressing; but not having headaches and having energy is more important to me. (BTW, I am the only one who is GF. My husband and kids still eat “normal”)

With that in mind, I wondered how Thrive would work for me and my life style. I try and eat “clean”, or the “Paleo Diet”. I’ve said it before, and I’ll say it again, I love Thrive! Canned veggies are high in sodium and have lost a lot of their nutrients. Frozen is better than canned, but they get freezer burned, and I tend to forget about them! Thrive is perfect. I get the vegetable or fruit. Nothing more. Nothing less. When I signed up to be a consultant, I knew I needed to start cooking with the food. And I have! I love it…

So here is my Thrive version of Coconut Flour Zucchini Bread/Muffins:

Ingredients

1. 1/2 cup coconut flour
2. 3/4 tsp. baking soda
3. 1/2 tsp. salt
4. 1 Tbsp. cinnamon
5. 4 Thrive Eggs (8T of powder/4T of Water)
6. 2-3 Tbsp. honey
7. 1 cup (1 small to medium) zucchini, shredded finely
8. 1/3 cup Thrive Banana blended up into small pieces
9. 1 Tbsp. coconut oil
10. 1/2 cup walnuts/raisin/Chocolate (Optional)

Instructions

1. Preheat oven to 350 degrees.
2. Grease a loaf pan with coconut oil or line with parchment paper; set aside.
3. Shred your zucchini finely
4. Mix the egg/water, honey, and banana together in a large bowl.
5. Add the dry ingredients and zucchini, and stir until the batter is smooth. If a dry, add a tablespoon of water of water at a time until it is soft and fluffy.
6. If using optional items, stir them in.
7. Pour batter into your greased loaf pan and bake for 45-50 (20-25 mins for muffins) minutes or until a toothpick inserted into the center comes out clean.