In our family, the pancake is not just a breakfast food. Maybe it’s because we top them with local maple syrup, but pancakes are always a hit in this house. This is why I also try to make them as nutritionally dense as possible… from beet pancakes to pumpkin pancakes, there are a lot of delicious additions you can make to regular pancake batter. Get creative!
Zucchini is one of my favorites things to add to pancakes. It is a light-tasting vegetable that belongs in the squash family and is a late summer crop. Luckily, we have had a mild fall, so there are still some lingering in local gardens.
Zucchini has a range of nutrients including vitamins B6 and C, potassium and manganese, and with a medium-size zucchini containing only 30 calories, it is great for those who need to watch their calorie intake.
This recipe combines grated zucchini with ricotta for a high-protein meal that can be enjoyed any time of day. Continue reading “Dinner Tonight: Zucchini Pancakes”
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We all want healthy meals for our children – but in a busy world, achieving this is sometimes easier said than done. Many of us reach for those pre-made lunch kits found in every grocery store, and while convenient, these kits are often not healthy choices. One popular lunch kit has a whopping 1,940 mg of sodium, well above the daily maximum recommended for young children (1,200 mg). With only one gram of fiber, this meal won’t go far toward meeting many of your children’s dietary needs, or even give them the energy they need for a long school day.
