Our household has been so busy! The kids all at school, W not in day care anymore, me not ‘working’ but studying, D back at football and me running him to training and games, Husband doing a 7 on 7 off roster….phew!!

So with all of the stress/busyness of our household came some convenience foods….now our type of convenience foods are totally different to other people’s convenience foods.  We had packets of gluten free popcorn, organic plain rice cakes, gluten free muesli bars, pre-flavoured and roasted nuts…all the things that I could quickly give the kids without me having to make them on Sundays.

I’m happy to report that they have now left the Rath house and will not return, why? Because there is a very big need to focus on our health/nutrition/wellness/healing.  We have children who need us to pay special attention to this, for their sake I had to pull up my Mummy Socks (whatever they are…and what the?) and get back into the kitchen, get my head space right again and focus more on them.

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Anywho…so today I got back into the kitchen, got my nut milking/flour making game on…cranked up some tunes and cooked up a storm.  I even created a new recipe for you all 🙂 I have trouble getting my kids to eat vegetables (2 of them I don’t have any trouble with, but the eldest and the youngest are so hard to get veggies into).  I wanted to make a ‘bread’ that I could spread things on and send to school, or make up as snacks at home….helllllooooo Zucchini Broccoli Bread! And it worked first time!! And second time! Double bonus 🙂  You are going to love it! As always you can substitute some of the items (I’ll tell you which ones) and make it to suit the needs of your family.

 Zucchini Broccoli Bread (1)

 Paleo Zucchini Broccoli Bread

  • 1 large zucchini
  • ¼ head of broccoli (or cauliflower/carrots/veg)
  • 5 eggs (or 5 Tablespoons of chia seeds soaked in 1 cup of water for about 10 minutes to form a gel)
  • 1 ½ cup of nut/seed flour (almond, cashew, brazil whatever your choice is here…not coconut)
  • 4 teaspoons of baking powder
  • Salt and pepper to taste
  1. Place the veggies and the eggs in the blender and puree until smooth.
  2. Pour the mixture into a bowl and fold in the flour, baking powder, salt and pepper.  Make sure it’s well mixed.
  3. Pour the bread mixture into a lined loaf tin and place in the oven for 45-50 minutes, or until cooked.
  4. Let the bread sit in the tin for about 5 minutes then turn it out and let it completely cool on the bench.  Leaving it in the tin will make it stay soft and wont crust up like a bread loaf should.

Yours in Health and Wellness

Jess xx

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© Jessica Rath

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