I always try to practice what I preach and I am really good at it, most of the time. I am always saying to keep it simple [silly], hence the name of my site. I’ve been working on some projects lately that are really important to me, but very time consuming. I’m trying to keep up on life, working out, cooking healthy meals, developing new recipes all while trying to find time for my work in progress projects. To say I have become overwhelmed is a bit of an understatement.
After a minor freak out last night, I realized I am the only one adding this overwhelming amount of pressure on me and I am overcomplicating the things I need to do to be successful with my projects. I took a step back, went back to the basics, reminded myself to keep it simple and it was like a huge weight was lifted off my chest. I got a clearer vision and am even more determined to finish up these projects so I can share them all with you!
Starting anything new like a new job, project, fitness program or eating better can get very overwhelming because all of this new information is just thrown at us and we feel we need to do it all at once and know it all. That’s not the case, though. If it was, we’d all be experts on everything. Starting something new or learning a new habit takes time, failure and experience. If you are feeling overwhelmed with anything in your life right now, take a step back, re-evaluate your end goal, go back to the basics and keep it simple.
Speaking of failing, I failed miserably the first time attempting this recipe. It completely fell apart because it was way too moist. The worst part about failed baked good recipes is that they usually still taste really good, which it did so we of course ate it. So, when this loaf came out perfectly, I wrapped it immediately and threw it in the freezer! #selfcontrol
It is full on zucchini season. Walk through your local farmer’s market because I bet you can snag a whole bunch of zucchinis for cheap! Then, take those zucchinis home and make this recipe.
- ½ cup coconut flour
- ½ cup tapioca flour
- 2 bananas
- 2 eggs
- 2 tbsp coconut oil, melted
- 2 tbsp honey
- 1 cup zucchini, about 2 small zucchinis
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- Preheat oven to 350 degrees and line a bread loaf pan with parchment paper.
- Cut off each end of the zucchinis and chop into chunks. Add the chunks to a food processor and pulse until fully shredded. Remove the shredded zucchini from the food processor and set aside.
- Add all other ingredients, except the zucchini, to the food processor and pulse until smooth. Remove the blade from the food processor and fold in the shredded zucchini. Scoop the bread dough into the loaf pan and spread evenly throughout the pan. Place in oven for 40 minutes or until a toothpick comes out clean.