Tag Archives: Walnuts

Food & Drink
Gluten-Free Zucchini Walnut Bread

SweatTheStyle_Zucchini Bread_ingredients The all-star gluten-free seed in this recipe is buckwheat (buckwheat is a seed!) and is loaded with anti-inflammatory vitamins and minerals, easily digestible proteins and fiber for a healthy heart and intestines. The addition of the zucchini boosts your daily recommended intake of vegetables while the walnuts and flax provide a nutty crunch while bursting with omega-3 fatty acids necessary for healthy skin and brain. Going gluten-free doesn’t always mean compromising taste. This bread is a prime example! Top with your favorites like almond butter, mashed avocado or coconut oil and prepare to be deliciously amazed.
SweatTheStyle_ZucchiniBreadIngredents:
Buckwheat flour: 2 cups
Baking powder: 2 tsp
Baking soda: ½ tsp
Eggs: 2 Whole, free range
Zucchini: 1 ¼ cup, grated
Almond milk: 1 cup
Flaxseeds: ½ cup
Walnuts: ½ cup, crushed
Black pepper: 1 tsp
Himalayan pink salt: 1 ½ tsp
Mixed dried mixed herbs: 1 tsp
Sesame seeds, poppy seeds (topping)

Instructions:
Preheat oven to 350*C. In a mixing bowl, combine flour, powder, soda, pepper and salt. In a separate bowl, combine eggs, almond milk and zucchini. Beat well. Combine wet ingredients with dry ingredients. Fold in the walnuts and flaxseeds. Pour mixture into a bread pan and top with sesame seeds and poppy seeds. Bake for 40 minutes. Cool bread on a cooling rack for 30 minutes before serving.

By: Beata Rydyger BSc RHN, She Lives Clean

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Food & Drink
Blueberry And Feta Toasted Walnut Salad

SweatTheStyle_BlueBerryAruglaSalad Ingredients:
Walnuts: 1/4 Cup
Blueberries: 1 Pint
Feta Cheese: 1/4 Cup, crumbled
Arugula: 1 Ounce
Olive Oil: To taste
Balsamic Vinegar: To taste
Red Onion: Small handful, thinly sliced

Instructions:
Heat skillet over medium high heat. Add walnuts to the hot, dry pan and cook while stirring frequently until walnuts starts to brown and smell toasted, about 5 minutes. Set aside.
Add arugula, red onion slices, blueberries, feta cheese, and toasted walnuts in a bowl. Mix two parts olive oil to one part balsamic vinegar, mix, and drizzle lightly over salad. It’s better to add less dressing than too much. Mix salad and serve.

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