01 Aug

Blueberry zucchini cake with lemon buttercream

Blueberry zucchini cake with lemon buttercream

Need to use up some of that Zucchini? This cake will surely hit that sugar craving spot and with the addition of blueberries, it’s got to be healthy, right? I found the recipe on Pinterest and it is a good one!

Blueberry zucchini cake with lemon buttercream

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries (you can reserve a few for garnish if so desired)

Lemon Buttercream
1 cup butter, room temperature
3 1/2 cups confectioners’ sugar
1 lemon, juice and zest of (about 2 tablespoons)
1 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lemon Buttercream
Combine butter, sugar and salt and beat till well combined.
Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
Fold in zest*.
*If you are piping this buttercream, I recommend leaving out the zest.

14 Apr

Loaded Spinach and Salmon Salad

The mix of greens, vegetables, and salmon covers almost all of your nutritional bases.

Serves: 2


2 salmon filets (6 ounces each), rinsed and dried
1 teaspoon dried or fresh parsley
juice of 1/2 lemon
1 teaspoon ground black pepper
1 pinch ground black pepper
4 cups spinach leaves
10 grape or cherry tomatoes, halved
1/2 cup blueberries
1 teaspoon extra-virgin olive oil
1/2 cup chopped sweet onion
1 clove garlic, minced
20 asparagus spears, with bottoms cut off
1/2 yellow bell pepper, cut into strips
1 tablespoon honey mustard (use the lowest sodium one you can find)
1 tablespoon slivered almonds


  1. Place the salmon in a deep skillet big enough for the salmon to lay flat on the bottom. Cover with 1″ of water.
  2. Add the parsley, lemon juice, and 1 teaspoon black pepper.
  3. Bring to a boil over medium heat. Boil for 10 to 15 minutes, or until the fish is opaque.
  4. Lightly scrape off the skin and fat line.
  5. Evenly divide the spinach, tomato, and blueberries between two plates. Top each with half of the salmon.
  6. In a nonstick skillet, combine the oil, onion, and garlic. Cook over medium-high heat for 2 minutes, or until lightly browned.
  7. Add the asparagus, bell pepper, and pinch of black pepper.
  8. Reduce the heat to medium. Cook for 2 to 3 minutes, or until the veggies are slightly tender.
  9. Add the honey mustard. Cook for 30 seconds longer, or until the honey mustard slightly caramelizes.
  10. Lay the veggies over the top of the salmon. Sprinkle with the almonds.