Happy St. Patrick's Day. Just in time for a little green shamrock fun, here's an easy gluten-free zucchini bread that you can serve for breakfast or dessert today. I used creamy coconut oil and Himalayan sea salt for this recipe to make it extra flavorful and rich in nutrients. This recipe is
Phase 3, I-Burn: Crunchy, filling salad loaded with raw nuts, sweet potatoes and quinoa -- use 2 cups of cooked quinoa, 1/2 cup cashews and 1/2 cup almonds to make a complete meal for 4. This works for I-Burn (sub green beans for the broccoli, and use I-Burn nuts like pine nuts or walnuts) as well as Phase 3 of the Fast Metabolism Diet.