Can you believe it’s already the last week of August? I think I can speak for many when I say it feels like summer FLEW by! But between my first half ironman, a ton of fun outdoor adventures, and lots of downtime, I’m happy to say I had a pretty amazing summer.
A big theme for me this past month has been listening to my body. I spent four months putting it through A LOT of training and feeding it what I knew it needed to support said training. I didn’t leave a lot of space for “listening”.
I’ve been moving my body with an unstructured training plan. I wake up and ask myself “what do I feel like doing today?” Some days it’s a walk or a hike, some days it’s swimming, and some days it’s yoga.
Because I haven’t been spending 2-3 hours training each day, I’ve had a lot more time to write, read, experiment in the kitchen, and most importantly, slow down and relax. I’ve been loving my slow mornings as of late, taking time to journal, enjoy my coffee, and reflect on how I want to show up for the day ahead.
So much of my time is spent giving my energy to others. Can you relate?
If so, let this be a strong reminder that it is SO important to make sure you pay just as much attention to your own needs as you do to others’. Whether you’re a heart-based entrepreneur, a busy mama, or simply someone who is always showing up for others, you need to make sure your cup is full so you can continue to do your good work.
Taking 15 minutes to enjoy my coffee and a yummy home-baked good while reflecting on my thoughts has done wonders for my ability to show up present, engaged, and ready to serve each day. Something about enjoying a little treat in the morning feels like such a luxurious indulgence. It’s almost like I’m living the cafe-lifestyle in Paris 😉
Fortunately, it’s pretty easy to boost the nutritional value of something that tastes super decadent. At a recent trip to my local farmer’s market, I picked up an INSANE zucchini.
I knew right away that part of it belonged in some bread! Because I wanted the bread to have a high nutritional value while still tasting super delicious, I opted to keep the added sugar fairly low, using only 1/4 cup of honey, but adding organic Natural Delights Medjool Dates for some extra texture and sweetness.
Medjool dates add a healthy dose of sweetness to your baked goods, but because of their high fibre content, they’re lower on the glycemic index than other sweeteners, such as honey or maple syrup. Not only that, they contain a ton of essential vitamins and minerals, such as potassium, magnesium, and vitamin B6, to name a few.
I’ve often talked about why medjool dates are such a great addition to an athlete’s diet. But their natural sweetness combined with their high fibre content makes them an ideal sweetener for those who aren’t as active as well.
I decided to add some chocolate chips to the bread, because #yolo, but if you want to keep the sugar content down you could swap those out for some chopped nuts. I think walnuts would make a great addition!
Enjoy this Medjool Date-Sweetened Zucchini Bread with a cup of your favourite coffee in the morning, while giving yourself 10 minutes to reflect on what’s going really well in your life, and how you can bring more of that into existence. It’s a really awesome way to kick off your day – I promise.
Medjool Date-Sweetened Zucchini Bread
You Will Need:
- 1/2 cup chopped medjool dates (You all know Natural Delights is my favourite brand!)
- 1/4 cup dark chocolate chips (use chopped nuts for a lower-sugar alternative)
- 1/3 cup melted coconut oil
- 1/4 cup honey
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1.5 cups grated zucchini
- 1 3/4 cups whole wheat flour
1. Preheat oven to 325F. Grease a 9”x5” loaf pan to prevent the bread from sticking.
2. In a large mixing bowl, combine the coconut oil, honey, and eggs and whisk until combined.
3. Add the almond milk, baking soda, cinnamon, and sea salt, and mix well.
4. Stir in the zucchini and then flour and mix until just combined. If it’s a little lumpy, that’s okay!
5. Gently fold in the medjool dates and chocolate chips.
6. Pour into the loaf pan, then bake for 55-60 minutes, or until a tooth pick comes out clean.
7. Remove from the oven, let cool, then slice it up and enjoy!Check out this zucchini bread sweetened with @ndmedjooldates from @arianafotinakis #HealthySnack Click To Tweet
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How do you like to create space for yourself in the morning? Any baked goods you love having with your coffee that you could healthify with some veggies and medjool dates?
This recipe was sponsored by my partnership with Natural Delights Medjool Dates. As always, all thoughts and opinions are 100% my own.