zucchini bread

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• 3 1/4 cups all-purpose flour
• 1/2 c almond flour
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 2c agave syrup
• 3/4 c butter+olive oil
• 4 eggs, beaten
• some chia seeds
• some flax seeds
• 1 grated zucchini
• 12oz blueberries

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

grecian green beans + zucchini

• 2 pounds fresh green beans, trimmed
• 6 tablespoons lemon juice
• 1 medium onion, chopped
• 3/4 cup olive oil
• 1 (16 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 2 tablespoons dried parsley
• 1 cup water
• salt and pepper to taste
• 1 bay leaf

Directions

1. Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.