Zucchini, carrot, banana muffins

yield: 24

4 eggs

1/2 cup canola oil, butter, or coconut oil
2 medium-sized ripe bananas

1/2 cup turbinado sugar

1 cups ww pastry flour

2 cups oatmeal (pulse 1 cup in the blender before adding)

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking soda

1.5 teaspoons baking powder

1/2 teaspoon salt

1.5 cups grated zucchini
1.5 cups grated carrots

2 teaspoons vanilla extract

1/2 cup chopped walnuts or 1/2 cup chocolate chips

Preheat oven to 350°F.  Spray a muffin tin well with cooking spray or use paper baking cups for less mess.

Pulse 1 cup of oatmeal in the blender, then set aside in a medium bowl. Blend the eggs, oil/butter, bananas, and sugar in the blender. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.  Stir in the egg mixture and add vanilla and the zucchini; add nuts or chocolate chips if desired. Divide the batter into the prepared pan and bake for 20-25 mins.

Sauteed chickpeas and beef

photo credit and recipe adapted from: wellnesspreserved.com/2014/07/11/spicy-sauteed-chickpeas-with-grass-fed-beef-and-cilantro

1 T coconut oil
1 lb grass fed beef
1 tsp Spike Seasoning
2 cans chickpeas

2 tsp ground cumin
1/2 tsp ground chipotle chile powder
2 cloves minced garlic

Heat coconut oil in a large, deep frying pan over medium-high heat. Then add ground beef, crumbling into pieces as it cooks.  Add Spike Seasoning as meat cooks.

When meat is fairly broken up, add chickpeas. Keeping heat high, saute meat and chickpeas together until meat is well browned and chickpeas are quite brown and starting to pop, about 10 minutes.

Add ground cumin, ground chipotle chile powder, and minced garlic and cook a minute more.