Today, I'm focusing on zucchini. Prior to this WOE (way of eating), I was a zucchini lover, but I'm pretty sure the way I was using it made it more harmful than helpful to me. I used zucchini ONLY in zucchini bread, which is quite lovely, but the quantity of sugar I used was out of this world. Now, it calls to mind times when my beloved Paula Deen would add parsley to one of her deep fried, butter glazed recipes,and call it healthy. Lol...p.s, I love Paula Deen!!!
Zucchini is a pretty good source of vitamin c, potassium, and fibre. These are pretty crucial to optimal fertility in both men and women. I don't want to make this a long post, I'm sure we all know how these are helpful to TTC.
This is a pretty easy recipe, I came up with it because I wanted something to snack on. It satisfied my craving, and it gets bonuses for being freezer friendly as well.
Ingredients
14oz can of chickpeas
200g of Zucchini
1 teaspoon of onion powder
1 teaspoon of white pepper
1 1/2 tablespoon of honey
2 eggs
Method
Preheat oven to 350
Rinse the chikpeas. Process or grate the zucchini. You can peel it, but I don't peel mine...added fibre or laziness? Lol!
Transfer the zucchini to a blender or switch your processor blade. Add the remaining ingredients and blend to a fine purée.
Pour the mixture into a greased muffin or cupcake pan. Bake for 20 minutes.
Enjoy, and remember,
It's sooo good for you!
Deema
