Happy National Donut Day!!

I was seeing all these posts on some deal blogs I follow about today being National Donut Day, and how several places, like Krispy Kreme and such are handing out free donuts today… And all it made me want was DONUTS!! ahh!!

So after a little research.. I found coconut flour donuts – here and since it didn’t look too complicated I decided to give it a whirl 🙂 I bought my first bag of coconut flour from the Edgewood Hy-Vee to see if I would like it.. I have throughly enjoyed it and will probably buy some online next time.. I’ve made crepes and now donuts with it.. it’s so yummy! But I will for warn you, if you don’t like coconut these donuts are probably not for you.

Mix the non liquid ingredients first.. then add the liquid, and blend well.

Then I used the smallest cookie dough scooper I had, and placed them into my new donut pan (I could only find mini donuts, so that’s what I used) – and filled about 2/3 of the way

Then at the very end, you dip into hot honey (I heated mine up in the microwave for ~30 sec and then into toasted coconut (I toasted the coconut in the oven for ~5-10 min) this is the best, don’t skip it 🙂 sooo worth it!)) and you then have yummmy donuts!

I brought the majority of my donuts to work, for national donut day!

And incase you’re wondering, It made 35 mini donuts, Calories per serving  60, Fat 4g, Carbs 5g, Fiber .5g, Protein 1.3g

More yummy food – Pecan Glazed Butternut Squash

Yummo!

So I made this for a BBQ this past weekend… It was amazing, the dish came home empty, so a good success! – All my friends enjoyed, some even commented it tasted like pecan pie, ohh it was so good I think you could even pass it off as dessert.

You can find the original recipe and pics here.

I think the only thing I would change would be is actually way less honey, and less butter all together, it was almost to sweet for me.. I noticed that as I have backed off sugars and such things have become sweeter and sweeter, but over all this was good and I would totally make it again!  Oh and I left out the bourbon 🙂

I didn’t use all of the honey that the recipe called for to begin with.. so if your making it, it’s sweet, but gooooood!

And incase your wondering, Serves 9, Calories per serving  172, Fat 11.6g, Carbs 17g, Fiber 3g, Protein 2.2g

No Grain Layered Mexican Chicken Casserole!! – AMAZZZZZZZZZZING!

Okay!

So your wondering what to do with all that left over zucchini your all getting from your garden right? Or you want something that you will actually eat and enjoy! Or you want something that is really really yummy, that you can pass off to your roomates, and they will actually enjoy it, rather than saying yeah its edible.. OR you just want something really yummy and edible and healthy.. then THIS is it!! 🙂

It takes 2 days to make! Yes you heard correctly.. but it is sooo worth it.. I mean, I let Amber try some of it today, she actually said “that is reallly really good” which is an amazing complement! Trust me, it’s Yummy!

You can find the original recipe here.. ALONG with Pics! 🙂  I forgot to take some, was to hungry.

The most important thing to remember is to spread out your zucchini on a cookie sheet to dry at room tempature for at least 24 hours, I let mine dry for like.. 30ish.. It was amazing!! Also make sure your black beans are as DRY as possible when putting them into the dish..

I of course made changes to the original recipe.

4 c shredded zucchini, spread out on a cookie sheet to dry at room temperature at least 24 hours ( I let mine dry for about 30ish)
2 c. SCD Black Beans, thoroughly drained and dry. ( I used regular black beans, from the store, I attempted to make black beans, but failed miserably earlier in the day, ahahaha   🙂 )
2 c. cooked chopped chicken ( I cooked mine on the stove, in some oil and garlic, mmmm, yummo!)
1 small can chopped olives (ommitted, I don’t really like olives, but if you do! add them in!)
1/4 c. chopped roasted chiles (optional)
1-2 c. Tomatillo Salsa or your favorite salsa or enchilada sauce (I just used enchilada sauce)
1/4 c. chopped onion (Didn’t have any on hand so I skipped)
1/4 tsp. cumin (Skipped)
1/4 tsp. garlic powder (eyed amount)
1 large tomato, seeded and chopped
2 c. shredded cheddar or Monterey jack cheeses, or a combination of both

And incase your wondering, Serves 9 Calories per serving  228.3, Fat 9.9g, Carbs 15.6g, Fiber 5.0g Protein 19.5g

I don’t know how long it cooked?! I went for a run, (45 min) and asked my roomie to take it out when it got bubbly or after 40 minutes.. And when I returned from running.. It was amazingly delicious!  I had some the next day for left overs, still amazingly delicious..

Update – You can also freeze this… it is still delicious reheated, horray!