Mama's Cookin'

These are not seasoned like zucchini bread, but rather in a savory flavor like zucchini skillet cakes, but in the convenience of a muffin shape. They are great for breakfast or a quick and easy snack. They should be refrigerated if not eaten immediately, but can be reheated, and I love them cold.

Makes 12 muffins.

Ingredients:
2 med zucchini
1/2 tsp salt
2 green onions, chopped
2 cloves garlic, minced
4 eggs
1 cup almond flour
1/2 tsp baking powder
1 tbsp coconut oil

Directions:
Wash and remove the ends of the zucchini. Grate using a large scale grater (grating it too fine will just reduce it to mush). Put the grated zucchini in a colander over a bowl or sink. Mix the salt into it and let it sit for 30 minutes. Press the zucchini against the sides of the colander to remove as much water as possible.

Melt the coconut oil. Put the zucchini and the rest of the ingredients in a bowl and mix well. Pour evenly into 12 parts of a greased muffin pan. Bake at 350 degrees for 25 minutes.

Guacamole is best made fresh right before serving. It’s always fantastic with tortilla chips but is wonderful to top a taco salad or on a chicken sandwich or wrap.

Ingredients:

• 3 ripe avocados
• 1 medium tomato, diced
• around half a cup of fresh chopped cilantro
• around half a cup of diced red onion
• around a quarter cup of diced pickled jalopenos (optional)
• a tablespoon of lime juice or juice from a fresh lime
• 2 teaspoons of salt
• 1 teaspoon of cumin
• 1 teaspoon of minced fresh garlic

It is best to not touch avocados with metal utensils or bowls. I usually use glass or corningware bowls and a wooden spoon.

Cut each avocado lengthwise around, cutting to the pit. Then cut lengthwise again to make quarters. A ripe avocado should separate readily from the seed. A ripe avocado should also separate easily from the rind by pulling the rind back from the flesh. If avocado sticks to the rind, use a wooden spoon to scrape the inside of the rind.

Put the avocado quarters in a large bowl. Us the wooden spoon to chop the avocado into chunks then to mash it. Once the avocado is mashed well, add the other ingredients and stir well to combine. Serve immediately.

Leftover guacamole can be refrigerated for a couple of days, but any parts of it exposed to air will turn brown. It can be stored in a ziplock bag with air removed or can be stored in a bowl with plastic wrap pressed directly to the guacamole.