Multigrain Zucchini Date Loaf + Big News!

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There are few things in life that deserve an all out celebration. It just so happens that today, we are celebrating TWO very important milestones. The first milestone that had to be shared with you is….that this post right here, is the 100th post for Honeyed Home! That is 100 recipes that I have put truly hard work in to. I have to say I feel very proud. I am proud of myself for the effort, the time, the sweat, the tears, and often times, the strenuous struggle. Although, the past 100 posts were occasionally difficult, they were also true accomplishments and incredible triumphs made right in my kitchen. I can not wait to see what the next 100 posts will be and where I will be by then. It all seems so surreal. I feel extremely satisfied in my work and appreciative for the people who have stuck by me through the entire process. I honestly could not do it with out the support of so many friends, strangers, and of course, my rock…my husband. Oh my gosh! Speaking of husbands…My husband, Kris, and I also wanted to share with you some other BIG and important news! We couldn’t be more excited to announce that we are expecting! Our little one is joining our clan in March of 2015. That is why there have been minimal posts around here lately. Frankly, I have been too sick to even look at food. Normally, I scour the internet and look for inspiration from some of my favorite food bloggers (whom are listed on the right-hand sidebar of this page) but during the last month I couldn’t bare the sight of any food photographed in any way. I was genuinely disgusted by most things. Even salad! Salad! Usually, this is my first choice for a quick meal any time of the day but when the nausea set in, a piece of lettuce looked revolting. That was when I knew I was really struggling. So, I am sorry for the lack of visits the last few weeks, but now that I am beginning my second trimester I am feeling more and more like myself every day. I am back folks and probably more excited to cook and eat than ever before! Here is to celebrating the two most fabulously important landmarks that Honeyed Home has yet to to come across! Cheers! 

This multigrain zucchini date loaf is so worth every ingredient. It is packed with nuts and whole grains and is perfectly sweet while the zucchini keeps it super moist. It is one of my favorite things to make as I often have the ingredients already on hand. If you don’t have a loaf pan, a regular sized muffin tin does the trick and then you are left with individual little portions. So delicious either way. This is a magnificent recipe for a brunch or breakfast gathering. Enjoy friends! 

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Multigrain Zucchini Date Loaf

Yields 8


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Prep Time
10 min

Cook Time
1 hr

Total Time
1 hr 10 min

Prep Time
10 min

Cook Time
1 hr

Total Time
1 hr 10 min

Ingredients
  1. 1 cup unsweetened vanilla almond milk
  2. 1 TBSP apple cider vinegar
  3. 1/2 stick unsalted butter, melted and cooled slightly
  4. 1 egg
  5. 1 tsp pure vanilla extract
  6. 1/2 cup finely chopped and pitted, fresh medjool dates (about 6 dates)
  7. 1 1/2 cups grated zucchini (about 1 medium zucchini)
  8. 1 1/4 cups whole wheat flour
  9. 3/4 cup oat bran
  10. 1/2 cup almond meal
  11. 1/2 cup brown sugar
  12. 1/3 cup turbinado sugar
  13. 1 tsp baking soda
  14. 1 tsp baking powder
  15. 1 tsp ground cinnamon
  16. 1/2 tsp salt
  17. 1/2 cup walnuts (optional)
Instructions
  1. Preheat the oven to 350. Grease a 9×5″ loaf pan and set aside.
  2. Place the walnut pieces on a small baking sheet and bake for 7 minutes and then set aside to cool. Once cool enough to handle, coarsely chop the walnuts.
  3. In a large bowl, whisk together the almond milk and the apple cider vinegar. Let that mixture sit for a few minutes until it becomes frothy and semi-curdled. Add the melted butter, the egg and the vanilla and whisk until combined. Add in the finely chopped dates and the grated zucchini.
  4. In a medium bowl, mix the remaining ingredients together with a fork. Gently stir the dry ingredients into the wet ingredients until just combined. Fold in the chopped walnuts.
  5. Pour into the greased loaf pan*(see note). Bake at 350 for about 55 minutes to 1 hour until golden brown and a toothpick inserted comes out clean. Let cool before slicing. Store in an airtight container.
Notes
  1. It seems there are a lot of ingredients here but every thing can be found conveniently at your local Trader Joe’s.
  2. If you do not have a 9×5 loaf pan, a regular muffin tin would work just as well for zucchini date muffins!
Adapted from Sprouted Kitchen’s Multigrain Carrot Date Muffins
HONEYED HOME http://www.honeyedhome.com/

 

 

Light & Easy Chicken Salad

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Something interesting hit me the other day. I have never put a recipe on the blog with chicken. I normally don’t eat a lot of meat or poultry but on occasion, I indulge, and I do like it! It’s funny because I grew up eating the bird almost every day…and if there was a single thing to name as a staple that was constantly in my fridge as a child, it would be chicken salad. My mother always had a tupperware full of the stuff as it was her favorite snack ready for eating at any time of the day. My mother made us dinner every night and it always included some protein, some starch, and of course a green vegetable.  The protein was chicken pretty often and when there was leftovers she would shred it up and make chicken salad for the week. The trick to her amazing chicken salad was using chicken that had been well seasoned and cooked to perfection. My favorite was when she made rotisserie chicken; it yielded the best leftover chicken salad. Kris and I had some chicken for dinner this week and I knew exactly what I would do with the leftovers. Can you guess? I wanted to make a lighter version than I grew up on; so I subsituted plain greek yogurt for the mayo, because hey, we all could use a little less calories in our daily intake. Let me tell you….You can not even taste the difference and to be honest I like it even better. I honestly loved this new version so much that I called my mom right away to tell her the good news…less calories and less fat and one of the best versions I have ever tasted! She seemed interested but she’s pretty set in her ways…I wonder still if she will ever stray from what she knows and loves. Sometimes people are sticklers that way. But, if you are like me, and you want a new, light, and healthier take on the classic then please make this as soon as possible. You won’t regret it! 

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Light & Easy Chicken Salad

Serves 4


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Prep Time
15 min

Total Time
15 min

Prep Time
15 min

Total Time
15 min

For the Chicken Salad
  1. 3 cups cooked chicken, diced *See note
  2. 1 cup grapes, quartered (I used a mixture of red a green for color)
  3. 2 stalks celery, sliced
  4. 2 green onions, thinly sliced
  5. 1/2 cup dried cranberries
  6. 1 TBSP fresh flat-leaf parsley, chopped
For the Greek Yogurt Sauce
  1. 1/2 cup plain greek yogurt
  2. 1 TBSP dijon mustard
  3. 1/2 tsp red wine vinegar
  4. 1/2 tsp salt
  5. 1/2 tsp pepper
Instructions
  1. Combine all the chicken salad ingredients in a large bowl. In a smaller bowl, whisk all the ingredients for the yogurt sauce. Mix the sauce into the large bowl and stir it all together to coat. Taste and adjust seasonings if needed. Serve open-faced on wholegrain toast, in lettuce wraps, or on crackers! Chill leftovers in an airtight container in the fridge for up to 5 days.
Notes
  1. I used cold leftover rotisserie chicken from dinner the night before. Leftover BBQ chicken or baked chicken would be just as delicious in this! If your chicken is freshly cooked and hot, make sure to cool the chicken salad in the fridge before serving.
HONEYED HOME http://www.honeyedhome.com/