The Millstone Times April 2022

FOOD & DINING

(609) 443-5330 (609) 443-5331

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659 Abbington Dr., #403 East Windsor, NJ 08520 (Twin Rivers Shopping Mall, Rt 33)

10% OFF Pick-up Only. Can not combine with any other offer. Expires 5/15/22 Coupon Needs To Be Present Any Purchase

CHENGCHENRESTAURANTS.COM

HOURS: MONDAY - THURSDAY 11:00am-9:30pm FRIDAY-SATURDAY 11:00am-10pm SUNDAY 12pm-9:30pm

609-219-0053 • CherryGroveFarm.com 3200 Lawrenceville Rd • Lawrenceville Happy cows make happy cheese. WE NOWOFFER LOCAL DELIVERIES. Cherry Grove Farm is committed to helping our community get what they need. Check out our website for ordering information.

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Lemon Zucchini Bread With less calories than other zucchini bread, this healthy alternative recipe is great for breakfast or dessert. INGREDIENTS (serves 8): • 1 cup coconut flour • 4 scoops of vanilla protein powder • 3 tsp baking powder • 1/4 tsp salt • 2 Tbsp coconut oil • 4 egg whites at room temperature • 2 tsp vanilla extract • 1 tsp lemon zest • 2 Tbsp All-u-Lose Natural Maple Syrup • 1 tsp liquid stevia • 1 tsp lemon extract • 1/2 cup nonfat plain Greek yogurt • 1 cup unsweetened almond milk • 1 1/2 cups freshly grated zucchini, liquid squeezed out LEMON GLAZE • 1 scoop of vanilla protein powder • 2 Tbsp Sukrin Icing Powder • 1 tsp lemon extract • 2 Tbsp unsweetened almond milk PREPARATIONS: 1. Preheat oven to 425ºF. Lightly coat a loaf pan with nonstick cooking spray. 2. In a medium bowl, whisk the coconut flour, protein powder, baking pow- der, and salt together. Set aside. 3. In a separate, large bowl, whisk the coconut oil, eggs, vanilla, lemon zest, maple syrup, stevia and lemon extract together. Add Greek yogurt and mix until no large lumps remain. 4. Add 1/3 of the mixed dry ingredients (bowl 1) to the large bowl of wet ingredients, followed by 1/3 of the almond milk, stirring to combine well. Repeat this, alternating between the dry ingredients and almond milk un- til all is combined in the large bowl. Let the mixture rest for 10 minutes. 5. After 10 minutes, add the grated zucchini to the large bowl. Make sure to squeeze the grated zucchini in paper towel or dish towel to remove all excess water before adding to the mixture. Mix until combined. 6. Add batter to prepared baking loaf pan and bake at 425ºF for 20 minutes. After 20 minutes lower temperature to 350ºF and bake for an additional 45 minutes or until top is firm and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool. 7. While baking, prepare the lemon glaze by mixing the protein powder, ic- ing powder, and lemon extract together in a small bowl. Slowly stir in the almond milk to achieve a loose icing consistency. 8. Once loaf has cooled, drizzle glaze atop.

46 The Millstone Times

April 2022