When I bought several pounds of zucchini and summer squash at a farmstand last week, I thought I would be eating them up pretty quickly. Alas, the well-intentions of a soon-to-be-RD did not line up with my recent cravings for fresh fruit and leafy greens – the zucchini lay abandoned for a week and more. They started to feel a little … sad.
What’s the best way to show your zucchini a little love? Cook it!
I followed this recipe for zucchini pancakes, cutting out the frying oil (I cooked them on a nonstick pan instead):
Drizzled with a little VT maple syrup, these fluffy pancakes were the perfect change from my usual oatmeal-laden breakfast, along with ….
I still had a couple of zucchini lying around after making the zucchini pancakes, so I decided to make a little something Peter
begged pleaded promised me free raspberries asked me to make: zucchini bread. I followed this recipe, substituting white whole wheat flour for the all purpose and cutting the oil and sugar in half (surprise, Peter!).
I’m only showing you half the bread because the other half crumbled away faster than a cookie in Cookie Monster’s mouth.
A smear of PB on a slice of zucchini bread makes a veggieriffic snack with whole grains and healthy fats. I think I covered all my nutritional bases with that one.
Lastly … I don’t usually accept unsolicited guest post requests, but I enjoyed the recipe in this one (thanks, Sonya!). As you all know, I love PB, so this protein-packed snack is right up my alley (and will keep you full for a long time!).
Peanut Butter & Jelly Protein Cakes
Pancakes have been my number one favorite food for as long as I can remember with peanut butter coming in close second. In my late 20’s I decided it was time to start eating healthier though and this would include altering my favorite at-least-once-a-week food. This absolutely delicious and filling dish was inspired by the low glycemic index diet and emphasis on protein with every meal touted by successful weight-loss campaigns like Nutrisystem. Here’s what I came up with:
· 1/3 cup whole-wheat flour
· 1/2 tsp. baking powder
· Dash salt
· 1/4 cup fat-free liquid egg substitute (egg whites work too)
· 1 tbsp. light vanilla soymilk (or skim milk)
· 2 tablespoons of natural peanut butter (smooth or crunchy)
· 1 tablespoon jelly
Combine the flour, baking powder, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp. water. Mix thoroughly.
*Note: You can also mix the peanut butter to the batter mix and top with jelly. I just prefer the PB on the outside.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add half the batter. Cook for 2 – 3 minutes, until pancake begins to bubble and is solid enough to flip. Flip and cook for an another 1 – 2 minutes, until both sides are lightly browned and cooked through. Repeat with the remaining batter. Top both pancakes with peanut butter and jelly and enjoy!
About the Author:
S. Sparks is a writer for small businesses and online stores with an emphasis on health and beauty. Some of her most recent work includes articles at BeautyBrief.com and TVTopTen’s Nutrisystem Review.
Add a side of fruit (or a breakfast salad), and you’ve got a complete breakfast!
Q: What’s your favorite way to cook zucchini? Also, what are your favorite kind(s) of pancakes?
P.S. Head over to LeQuan‘s latest post for a chance to win a $40 CSN gift card! Start picking out your kitchen gadget now!
P.P.S. Also, check out Faith‘s Girard’s salad dressing giveaway for some delicious salad toppers!