Today is Earth Day, which means finally taking that load of magazines to the recycling center, making the effort to turn off the water while you brush your teeth and trying to be more mindful of the “carbon footprint” we will leave behind. I’m totally playing the Prius card to make up for the massive amounts of paper copies I made earlier today.
“Oh, how are you being green this Earth Day?”
No, but seriously, I am going to try to make more of an effort to re-purpose and lessen the amount of trash I throw out. One thing my dad does that I always make fun of is reuse plastic containers, such as butter containers and this local brand of marinara sauce we carry in the area. In fact, I just took a marinara sauce tub of coleslaw home with me this weekend. I laugh, but in all seriousness, it does help with the seemingly constant overflow of trash I face daily. If the look of a butter tub makes you feel weird, decorate it! This sounds so stupid to say, but I bet a million dollars there is someone on Pinterest already slapping up some tutorials on this very subject.
Speaking of green, I have had absolutely no desire to eat well these past few days. I think it all started with the massive amounts of sugar I consumed this weekend. Monday morning rolled around and I didn’t have the ingredients for my oatmeal, so I grabbed a Poptart instead. :-O This is why it is now Tuesday and I’m still dreaming of cake. It’s just that nothing healthy sounds good to me. I think it’s time to detox again.
To round out my “green” post, I’d like to share a zucchini muffin recipe I just tried out last night. Let me tell you this stuff is great. I never thought I would be this into zucchini bread!
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 1 1/3 cup sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- Pinch salt
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup walnuts (optional)
- 1 cup raisins or dried cranberries (optional)
You don’t need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
This recipe was brought to you by Elise Bauer at Simply Recipes.
Next time, I think I’ll add chocolate chips!