Cream of Zucchini Soup with Cumin

Servings: 6–8
Preparation Time: 50 minutes

Ingredients:

• 1/8 cup coconut oil
• 1 bunch green onions including green tops, sliced
• 1 large red onion, chopped
• 3 large cloves garlic, minced or pressed
• 3/4 teaspoon Himalayan Pink Salt
• 2 tablespoons ground cumin
• 6 cups chicken or vegetable broth
• 1 1/2 pounds zucchini, diced
• 1 large sweet potato, peeled and diced
• pink salt and pepper to taste
• 1 cup fresh parsley, minced

Directions:

Heat coconut oil in a soup pot over medium heat. Add the green and red onions, garlic, and pink salt. Sauté, stirring occasionally, about 7 minutes or until onions are soft and translucent.

Add the cumin and stir constantly for 30 seconds. Add the broth, zucchini, and sweet potato. Add pink salt and pepper to taste. Bring to a boil, then lower heat and simmer uncovered for 30 minutes.

Add the parsley during the last five minutes.

Puree soup using an immersion blender or in batches in a blender. If a blender is used, return soup to the pot and reheat gently.

Ladle into bowls and garnish each serving with shredded cheese.

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Basil, Olive Zucchini Pasta

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 2 tablespoons coconut oil
• 3 zucchinis, spiralized
• 3 carrots, peeled and spiralized
• 1 cup cooked chicken, chopped or shredded
• 1/4 cup olives, chopped
• 1/4 cup fresh basil, finely chopped
• 1/2 cup cherry tomatoes, quartered
• 1 teaspoon garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions:

In a large skillet, heat coconut oil. Add zucchini, carrots, and chicken. Cook for about 10 minutes or until vegetables are slightly soft.

Add olives, basil, tomatoes, garlic, salt, and pepper. Cook for an additional 5–10 minutes or until heated through and soft.

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Gluten-Free Chocolate Zucchini Bread or Muffins

Servings: 12
Preparation Time: 20–60 minutes

Ingredients:

• 1/2 cup honey
• 2 eggs
• 1/2 cup coconut oil, melted
• 2 1/2 cups almond flour*
• 2 cups grated zucchini
• 1/3 cup raw cacao or cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Grease and/or line a loaf pan, 8 x 8-inch cake pan, or muffin cups with extra coconut oil and parchment paper.

Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.

Bake in preheated oven. See below for variations and cooking times for each.

Muffins: Makes 12–14; Bake 12–15 minutes (1/4 cup batter for each muffin).
Bread: Bake 40–50 minutes or until toothpick comes out clean.
Cake: Bake 20 minutes in 8 x 8-inch pan.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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