Lee ate four muffins before I could get them bagged and out of sight... so I'd say these pass the test! They are pretty tasty and were pretty simple to make! I made this recipe from looking at other recipes and adapting from white sugar to coconut sugar and butter to coconut butter.  No need for a mixer, you can easily whip these up with a wooden spoon.  You don't taste the zucchini at all! I shredded my zucchini with just a handheld cheese grater.  It made them a bit chunkier, but I didn't mind that.  You could easily shred yours finely and you wouldn't even notice there was zucchini at all in them! 

Total Time: 35 minutes or so

Ingredients:

Dry:
3 cups whole wheat flour
3 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon nutmeg

Wet:
2 eggs, beaten
1 1/3 cup coconut sugar
3 cups shredded fresh zucchini
1/2 cup melted coconut butter
2 teaspoons vanilla

Optional: 1 cup walnuts, 1 cup raisins, etc.

What to do:

1) Preheat oven to 350 degrees Fahrenheit. Prepare muffin tins with paper cups.  This recipe made about 15 muffins.

2) In a large bowl, combine wet ingredients.  

3) In a smaller bowl, combine dry ingredients.  Pour into wet ingredients and stir well.  Consistency is wet and sticky. Add nuts and raisins if using.  I only added about 2 handfuls of walnuts.  Stir to combine evenly. 

4) Spoon into muffin cups until level with top of cup.  Bake in oven, middle rack, for 25-30 minutes, or until a tooth pick poked into the top comes out clean and the top can be pushed in slightly and it bounces back.  

I found this recipe on the Clean Eating Magazine website a while ago, but it seems they've removed it.  I've made this recipe more times that I can count for parties, celebrations, gifts - everyone loves them!  Even those sweet potato haters! :)  However, nut butter is pretty crucial to it, so unfortunately if you have nut allergy - my apologies. You are truly missing you.. :( 

Make these tonight - I bet you can't eat just one! 

Total Time: 30 minutes

Ingredients:
Dry: 
1 cup flour
1 tsp baking powder
1 tsp sea salt
1/4 tsp baking soda
1/4 tsp cinnamon

Wet:
1/4 cup melted butter (I use dairy & soy free Earth Balance or Coconut Butter, you could use Coconut Oil)
1 cup maple syrup
2 eggs, beaten
1 cup peeled, cooked, mashed sweet potato
2/3 cup natural peanut butter
2 tbsp vanilla

Optional: chopped walnuts to put on top, or any nut

What to do:

1) Preheat oven to 350 degrees fahrenheit. Grease square baking pan.

2) Mix Dry and Wet ingredient separately.  Then combine, pouring wet into dry.  A mixer helps to combine it into a wet batter.  

3) Pour into greased baking pan.  Sprinkle with walnuts, if using.  Bake for around 25 minutes, depending on oven.  Make sure a toothpick comes up dry to make sure it's done!  Cut into squares and eat 'em up! 

Alright - first, I want to say that if you CAN eat cheese and it doesn't make you fall down to your knees in ridiculous stomach cramps, then my goodness, eat the real thing!  Just make sure that's really the real thing - not a boxed version of it.  You don't want to know the other things you are consuming when you eat packaged food!  It's not just macaroni and cheese that's taking residence in your body!  Anywho, this recipe is for all those non-cheese-digesting-properly folk like me who grew up on Macaroni and Cheese (however, I hate the admit it, it was often the boxed version... never again!) and long for that perfect rainy day, I'm on the vacation, cheesy treat.  So, I did some searching and this is what I came up with!  There are lots of recipes out there with similar ingredients, I combined a couple recipes to suit my tastebuds.  However, I should give you the whole truth here - this suited MY tastebuds, not Lee's.  He gave it a good try, but for his cheese-eating abilities, he gave up early and didn't finish his plate.  Oh well, I finished it for him as it's probably the closest thing to Macaroni and Cheese I'll get! If you can't eat cheese, try this!  I thoroughly enjoyed it and am looking forward to leftovers for lunch!  Substitute a gluten-free pasta if you want, it would still taste delicious! 

Total Time: 30 minutes

Ingredients:
Pasta Noodles - whatever kind you want, I made enough to fill a shallow casserole dish.  
2 smallish sweet potatoes, peeled, chopped into medium chunks
1 cup unsweetened almond milk (or milk of your choice)
1/4 cup nutritional yeast (first time I've really used this ingredient - I found it at Planet Organic - it is supposed to be useful in making things 'cheesy' or 'creamy')
Juice of 1/2 lemon
1/2 teaspoon organic yellow mustard (check ingredients!)
dash of sea salt and pepper
cut up broccoli for colour and some veggies! I think Spinach or Kale would be good here, too!
For topping: drizzle of olive oil and sprinkle of nutritional yeast

What to do:

1) Preheat oven to 375 degrees fahrenheit.  Bring a pot of salted water to a boil to cook pasta. Cook to your liking, about 10 minutes if using boxed pasta, about 2-3 minutes if using fresh pasta.  Bring another pot of water to a boil to steam or boil sweet potato.  If you steam them, you're going to save most of the nutrients that are in them.  When you boil veggies, you lose some of the nutrients in the water and end up pouring them down the drain! Cook sweet potato until soft, if steaming, takes about 10 minutes. I added my broccoli as well to this - if you are adding extra veggies, steam them a bit first of you'll have to cook in longer in the oven.  

2) When pasta is cooked, drain and let sit until ready for sauce.

3) When sweet potato is cooked, transfer them into a blender or food processor.  Add all other ingredients (except for the pasta and toppings!) and blend until smooth, orange, and creamy.  Taste test and adjust seasonings as you like.  Other recipes call for garlic, soy sauce, hot pepper sauce - so it really depends on what you like! 

4) Pour sauce over pasta and stir to combine.  Add other veggies now if you want.  If you eat meat, I bet bacon or sausage would be really tasty here - maybe Lee will eat it, then?  Transfer cheesy pasta into a casserole dish.  Smooth top and sprinkle nutritional yeast and drizzle olive oil, just a little bit to let it crisp up in the oven.  Cook, uncovered, in over for about 10 minutes. Serve and enjoy!