Hi, I'm Petra and this is my weight loss/fitness blog.
I used to be on Weight Watchers from January 2011 to October 2012, dropping approximately 45 lbs. I've made the transition from unhealthy and unhappy to athlete and this is my journey to becoming a healthier, happier me. I frequently post about my exercise (mostly running, yoga and lifting), the foods I eat, recipes I liked and my daily struggles. You'll also find the occasional tree hugger post, (travel) photography or anything else I find worth remembering and collecting.
I follow most blogs back that follow me. However, I do stay away from blogs that promote EDs, unhealthy methods of weight loss or negative body image.
Feel free to say hi any time!
Catching Elephant is a theme by Andy Taylor
Savory Whole Wheat Zucchini Muffins with Feta, Parmesan, and Green Onions
Ingredients:
2 cups (packed) grated zucchini
1/2 cup crumbled Feta
1/4 cup finely grated Parmesan
1/2 cup thinly sliced green onion
1/4 cup buttermilk
2 eggs
1 1/2 cups white whole wheat flour
1/4 cup Stevia in the Raw Granulated Sweetener, Splenda, or sugar
1 tsp. Spike Seasoning (or all type of all purpose seasoning that you like will work)
1 tsp. baking powder
1 tsp. baking soda
Banana Zucchini Muffins
click image for recipe
Also pumpkin muffins with cream cheese frosting :) I subbed wheat flour for white, apple sauce for half the butter, and light cream cheese for regular - you’d never be able to tell!
Totally trying these soon. ilu, fall!
♥ to a happy heart: vegan chocolate zucchini muffins
the-adventures-of-a-young-vegan:
Moist and chocolatey, you won’t believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!
*note: the chocolate chips and sugar are optional.
makes 12 deliciously moist chocolate muffins :)
- 1 1/4 cups whole wheat pastry flour
- 1/4 cup unsweetened cocoa
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 whole banana, mashed
- 1/2 cup raw sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup brown sugar (optional)
- 1/2 cup semi-sweet vegan chocolate chips (optional)
- Preheat oven to 350ºF.
- Grease muffin pan and set aside. If using paper liners, lightly spray with cooking spray to prevent sticking. (I normally use unbleached paper cup liners and skipped this part as I found it was not necessary.)
- Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together.
- In another bowl (I use the largest bowl I have for this step), cream mashed banana with applesauce and sugar. (Chef’s note: use additional 1/2 c for a very sweet, dessert-like muffin.)
- Add milk, vanilla, zucchini, and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined.
- Add flour mix to wet mix in 3 to 4 batches and stir until just combined.
- Spoon batter into greased muffin pan and bake 18 - 25 minutes, or until a toothpick inserted into the center comes out clean.
Comes out as 5 Weight Watchers points if you add the optional ingredients. Without the optional ingredients, it’s as low as 3 pts. Must try!
