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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Gluten-free Savory Quinoa Zucchini Muffins



Thanksgiving was crazy. Pure calamity in the White household. There were 12 people, 6 dogs, 2 horses, 4 sheep, 2 cats, 1 snake, and although 25 acres, quiet was hard to come by. Between the wii bowling and tennis tournament, the ping-pong championships, the pomegranate seed spitting contest, target practice with pellet guns and .22 rifles, pie cooking contests (it wasn’t meant to be but after my mom said she wasn’t making desserts this year, it seemed everyone wanted to showcase theirs), and dominos, it looked as if we were hosting the Olympic games! My apologies for not getting around to a post.

This year was interesting as it seemed the third generation (my sister Raeme made homemade cranberry-rum dressing and I made the stuff below) did most of the cooking, with help from the first (my grandma Darlene made cheesecake and mashed potatoes), second (Mom cooked the mains, including the turkey, greens, and cornbread-olive stuffing and Dad made some really naughty sweet-potato pies), and fourth (nephew Koa tried his hand at a banana cream pie).  The kitchen and counter space was a bit tight, so we each had scheduled times for the stove and oven!

I have made a commitment to eating (mostly) gluten-free, dairy-free, and refined-sugar free but as I like to share rather than impose my beliefs on others, I decided to contribute to Thanksgiving dinner and not make requests. On my menu was vegan sweet potato mash, green bean casserole topped with homemade portabello mushroom soup and gluten-free onion rings, and roasted butternut squash and Brussels sprouts with balsamic-truvia glaze. All were amazing, and I got lots of compliments! I wont lie though, Grandma threw down on cheesecake (as expected) and mom’s stuffing was out of this world… hey, you gotta pick your battles!

Anyhow, I’ve returned home and gotten back into my routine. I have 6 more days until my first ever Spartan Race, and between that and my morning BodyBlast at Kenneth Hahn park, I’ve been training every day. When time is tight, and muscles are sore, the last thing you want to do is cook. Enter muffins! Savory or sweet.

Muffins are just about the easiest meal you can make in bulk and they are so convenient to travel with. If you are busy, traveling, or have children and don’t want to feed them McDonald’s, sugary cereals, processed noodles, frozen pizzas, or plain old salads, muffins can be your saving grace and the key to eating healthy and fun.  Let me know your favorite muffin recipe!

Gluten-free Savory Quinoa Zucchini Muffins
Makes 6 muffins

2 tbsp brown rice flour
2 tbsp white rice flour
1/4 cup tapioca flour
1/2 tsp baking soda
1 tsp garlic powder
1 tsp onion powder
1/8 tsp sea salt
1/8 tsp black peppercorn

1/2 cup pre-cooked quinoa
1 cup shredded zucchini
1/4 cup diced red onion
1 tsp lemon zest
4 tsp extra virgin olive oil
1 egg white

Pre-heat over to 350. Line a 6-muffin tray with paper liners and spray each lightly with cooking spray. Set aside.

Mix dry ingredients in medium-sized bowl. Mix wet ingredients in a medium sized bowl. Combine wet and dry ingredients by slowly adding wet ingredients to dry. If the batter is dry and not mixing well, add 2-3 tbsp of water or unsweetened non-dairy milk. Scoop the batter evenly amongst the 6 muffin cups. Bake for 40 minutes or until cooked all the way through.

This entry was posted in Breakfast, Gluten-Free, Lunch, Nutrition Tip, Quinoa, Recipes, Zucchini. Bookmark the permalink.

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