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”
If you can devour a bag of potato chips in one sitting, then you need to try this zucchini chips recipe. These chips are delicious and full of flavor, plus they are loaded with health benefits.
Zucchini is part of the summer squash family. One cup of zucchini only has 36 calories , but is chock-full of nutrition. It contains 10% of the RDA of dietary ﬁber, and is a great source of folate, vitamin C and vitamin A, potassium, and 19% of the RDA for manganese, a trace mineral that helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol.
Baked with basil (one of my faves) and rosemary, I bet you won’t be able to eat just one!
Zucchini Chips Recipe
5 medium zucchini
3 tbsp Olive Oil
3 tbsp basil , torn into smaller pieces (you can use dry, but use fresh, if you have it)
3 tbsp rosemary, chopped (see basil)
1 1/2 tbsp pepper
2 tbsp sea salt
Continue reading “Healthy Snack: Zucchini Chips Recipe”
Quinoa is a seed that is related to beet, chard, and spinach plants. It is considered a grain and a tasty choice for those who follow a wheat or gluten-free diet. It comes in a variety of colors and is a very nutritious food. Quinoa has a slightly nutty flavor and when cooked is fluffy and creamy, but still a little crunchy. Actually, it was quite the staple for South American Native Indians, and the Incas called it the “monster seed.” Also known to give strength and stamina, it was the called “the gold of the Aztecs.”
Quinoa is a great source of magnesium and manganese, plus a good source of the minerals iron, phosphorous, copper and zinc. It also contains B2, vitamin E and fiber. Quinoa has all of the essential amino acids, which makes it an excellent source of protein.
Easy to prepare, this grain is a tasty accompaniment to any meal. For perfectly cooked quinoa, simply add 1 part grain to 2 parts liquid. Bring the mixture to a boil, then reduce the heat. Cover and let summer for about 15 to 20 minutes. The quinoa should look translucent at the end of the cooking process. You can dress it up any way you like. Here are some quick serving ideas to try. Continue reading “Quinoa: A Super Grain”