healthy recipes and the occasional craft
I have another zucchini recipe for you today; summer isn’t over quite yet! I’m home for the weekend to celebrate my mom’s birthday, which was earlier in the week, so I’ll keep today’s post semi-short and to the point.
Today, I’ve got a great breakfast goodie for you. I wasn’t planning on doing any kind of baking resembling fall recipes anytime soon, as I’m not one to rush out summer, but then I saw apples at the farm stand down the street.. and it immediately made me want apple pie, apple crisp, and everything else apple. I figure, as long as it’s not pumpkin, I think I’m safe. After all, apples are an all the time kind of fruit anyway, right?
Since I needed some quick breakfasts for in the mornings before school, I decided on an apple streusel muffin first. Gluten free, to mix it up a bit, and make it a healthier muffin (with almond and coconut flours – packed with fiber and protein!). I added greek yogurt for moisture and more protein. I do love my greek yogurt!
Alex’s birthday was on Friday. We headed to the casino for the night to celebrate, since that’s one of his favorite things to do; he’s not really a gambler, but he loves the process of playing the games (all the algorithms involved, etc.. he’s a nerd). Since we were going to be away for the night, I had a dessert ready for him when he got home from work in the afternoon. It turned out by no means perfect, but it is extremely tasty and perfectly decadent for a birthday.
As I’ve mentioned many, many times before, Alex is a huge fan of all things coffee. He’s a big fan of meringues, too, so I wanted to make him a cake version of meringues – pavlova! I chose coffee and chocolate for the flavors, using a whipped chocolate ganache instead of the standard whipped cream in a pavlova. I used whole milk instead of cream in the ganache so that I could use the lactose-free version so nobody would have hurt tummies that evening (we’re both lactose intolerant).