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Zucchini Carrot Breakfast Muffin

This breakfast muffin is a yummy way to start your day AND get a head start on your daily fruit and vegetable requirements (5-7 servings each day).  It’s perfect with a dish of fresh fruit for breakfast, a warm bowl of soup at lunchtime, or a mid-afternoon snack.

Carrots: Anti-inflammatory.  Studies show that just one carrot a day could cut lung cancer risk in half.  That’s probably due to their extremely high vitamin A content, which is vital to promoting lung health.  They’re also rich in beta-carotene which is associated with preventing lung, mouth, throat, stomach, intestinal, bladder, prostate, and breast cancers.

Zucchini: Because dietary fiber promotes healthy and regular bowel movements, the high amounts of fiber in zucchini also help prevent carcinogenic toxins from settling in the colon.  Moreover, the vitamins C and A, as well as folate, found in zucchini act as powerful antioxidants that fight oxidative stress that can lead to many different types of cancer.

Coconut is a great antibiotic.  Half of the saturated fat content is converted by the body into monolaurin, a powerful antibacterial and antiviral compound. Monolaurin is the absolute enemy of many disease-causing germs, and may play a role in attacking cancer as well.

Serving Size: 1

Zucchini Carrot Breakfast Muffin
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Ingredients

  • 2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1 cup chopped peeled apple
  • ¾ cup unsweetened coconut
  • ½ cup raisins
  • ½ cup chopped nuts (pecans, walnuts, almonds)
  • 2 cups all-purpose flour
  • 1 cup date or cane sugar
  • 1 tbsp. ground cinnamon
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup ground flaxseed, optional
  • 3 eggs, lightly beaten
  • ¾ cup light olive, nut OR coconut oil
  • 1 tsp vanilla extract

Instructions

  1. Gently toss together carrot, zucchini, apple, coconut, raisins and nuts; set aside.
  2. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and ground flaxseed.
  3. Combine eggs, oil, and vanilla in separate bowl; stir into dry ingredients just until moistened batter will be very thick). Fold in the carrot mixture.
  4. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean.
  5. Cool in pan 10 minutes before removing to a wire rack.
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http://www.theghoshcenter.org/zucchini-carrot-muffin/

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