From Garden to Kitchen World's BEST Zucchini Muffins (Vegan & Oil-free!) with Andrew Klonecke, M.D.
5 DELICIOUS DINNER RECIPES to support your weight loss:
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I became a physician 48 years ago but my real medical education began about 12 years ago. I had always considered myself to be a healthy individual but then I had some blood tests and found out that my cholesterol was elevated and that I had diabetes. While in the process of dealing with this, I had 2 episodes of angina (chest discomfort of cardiac origin) and in short order flunked a stress treadmill and coronary angiogram leading to a 6-vessel coronary artery bypass surgery. Shortly after getting home from the hospital, I got 3 books in the mail from a friend and promptly read 2 - The China Study and Prevent and Reverse Heart Disease. These opened my eyes to the world of whole food plant-based eating and the possibilities that lifestyle, especially how we eat, could treat and prevent chronic disease.
My wife led the way on this journey. She had always been a great cook and embraced the plant-based lifestyle with gusto, fixing wonderful healthy meals while I recovered.. We bought books, joined a local vegan society and attended any educational sessions that we could. Yours in Sacramento was one of the first. Eventually, I got more involved in meal preparation, even getting a plant-based certificate by completing a 6 months cooking course thru Rouxbe. Professionally I became very interested in sharing what I had learned, especially after easily losing 30 pounds and being able to ditch my cholesterol and diabetes pills. I gave lectures at my local hospital and anywhere in the area that I was asked to go, even so far as Scottsdale. I invited individuals well known in the plant-based community to come speak at my medical center including yourself, Michael Gregor, Colin Campbell and Caldwell Esselstyn.
What I considered a most important achievement of my 30-year career at Kaiser was the institution of a 20-week plant-based program for patients with chronic disease at my local Sacramento and Roseville facilities. The results were amazing in that all patients saw improvement in their weight and blood test results, despite the fact that they were previously on the best treatment Kaiser had to offer at that time.
I was board-certified in Family Practice, Nuclear Medicine and Lifestyle Medicine, but I consider the last to be the most important for promoting health in the majority of patients. I will sometimes feel angry that I did not know about the importance of lifestyle and nutrition so that I could have avoided bypass. And I get angry that none of the good doctors I was seeing did not mention this either. But we were not taught this in medical school and so it unfortunately falls on the patient to find this out for themselves.
I appreciate what all, like yourself, do to try to spread the good news about what patients can do for themselves.
THE WORLD'S BEST ZUCCHINI MUFFINS!
We love to garden and have always wanted to figure out what to do with all the zucchinis that we harvest. This recipe is a collaboration between Kathy and myself but she is very kind to always call them Andy's Muffins. By the way, the grandkids love 'em.
Ingredients:
2/3 cups chopped date
2 cups rolled oats
1 T flax
1.5 t baking powder
1 t baking soda
1 T cinnamon
1 t allspice
a grating of nutmeg
1 medium or 2 small zucchinis
1 persimmon or 1/2 cup pumpkin puree
1/2 cup pecans, coarsely processed
1/2 cup unsweetened applesauce or a grated apple
1 T apple cider vinegar
Just barely cover dates with hot water and set aside
Coarsely process rolled oats. I use a Cuisinart Mini.
Combine oats, flax, soda, powder and spices.
Grate zucchini into the oat mix and add pecans and stir.
Process the dates and persimmon or pumpkin and stir into mixture (I also use the mini for this0.
Stir in the applesauce or grated apple.
Stir in the vinegar
Bake at 350 for about 25 minutes. Can store in refrigerator or freezer if not eating right away.
Each muffin has about 165 calories with 4 grams protein and 5 grams fiber, and is high in potassium, iron and vitamin A.
For more recipes from the Klonecke Family::
How To Harvest Berries And Keto Lemon Blueberry Muffin Recipe
How to harvest berries gently off the plants and when to add second application of berry tone. Freezing method to preserve blueberries. keto lemon blueberry muffins!!!! All the yummy less guilt.
Berrytone Product Suggestion
Keto Lemon Blueberry Muffins Yields 7
Blueberry Swirl Ingredients
1/2 cup Fresh Blue Berries Or Thawed From Harvest
1/2 tbsp Monk Fruit Sweetener
1 tbsp Lemon Juice (Santa Cruz)
Muffin Ingredients
2 Large Eggs
1 cup Blanched Almond Flour
2 tbsps Coconut Flour
1/4 cup Monk Fruit Sweetener
1/2 tsp Baking Powder
1/4 tsp Celtic Fine Salt
4 tbsps Coconut Oil
1/2 tsp Lemon Extract
1 1/2 tsps Vanilla Extract
Instructions
Preheat oven to 330'F
In a small pot combine blueberries, monk fruit and lemon juice on low to medium heat. Gently mash the blueberries and cook until the sugar has dissolved. Set Aside t allow to cool down to room temperature his is for the swirl. In a separate bowl combine the almond flour, coconut flour, monk sweetener, baking powder, celtic salt and mix with a whisk till well combined. In another bowl for the wet ingredients include the eggs, coconut oil, lemon extract and vanilla extract mix together till just combined. Don't over work the eggs. Slowly add in the dry ingredients to the wet mix till well combined. Add in the blueberry swirl a little at a time. A light folding action is best. Use a spoon and and place the batter to 1/2 full of the parchment muffin papers inside of the pan. Bake at 330'F for 25 minutes or until tooth pick comes out clean. Allow to cool in pan on a wire rack for 20 minutes this ensures a nice golden edge to the muffins. Then place the muffins on the wire rack and allow to cool down to room temperature.
Amazon Product List
Monk Fruit Sweetener
Coconut Oil
Celtic Salt
Lemon Extract
Almond Flour
Coconut Flour
Santa Cruz Lemon Juice
Social Link Tree
Cranberry-Pecan Streusel Muffins | German Texan Style
Cranberry-Pecan Streusel Muffins | DeutschTexaner Style Recipe
● 1 cup fresh cranberries
● 1 tbsp sugar
● 1 tbsp all-purpose flour
● 1 3/4 cups all-purpose flour
● 2 3/4 tsp baking powder
● 1/2 tsp salt
● 1/2 cup sugar
● 1 tsp ground nutmeg or 1/4 tsp mace
● 1 tsp grated orange rind
● 1 large egg
● 2/3 cup milk
● 1/3 cup vegetable oil
● 1/2 cup chopped pecans
Streusel Topping
● 1 cup fresh cranberries
● 1/3 cup firmly packed brown sugar
● 1 tbsp all-purpose flour
● 1 tbsp butter or margarine
● 1/4 cup chopped pecans
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