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chocolate zucchini bread with pistachios

by Jackie Newgent  |  July 13, 2014  |  1 Comment
I don’t do much baking in the summertime. But there’s always one thing that finds its way into my oven in July; that’s zucchini bread. This season I changed up tradition to create a chocolaty concoction. The result: it’s a keeper! Calories saved: 70 Why it’s better for you? Whole grains and cocoa! Disclosure Note: I’m on the Pistachio Health consumer advisory board. I’m not paid for this posting. All recipe choices and opinions are my own.
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cold peanut-sesame zucchini noodles

by Jackie Newgent  |  April 29, 2014  |  2 Comments
Makes 4 servings: 1 cup each When the weather turns warmer, I “crave” cold sesame noodles often. Unfortunately, they’re so much more caloric than they seem. So I tasked myself with developing a version that was a little (or a lot!) friendlier for the waistline. Here’s the result. Zucchini acts as the noodles. I use just the amount of sesame oil need for deliciousness. And I pumped up the ginger and garlic so it’s big on flavor. Hope you enjoy slurping up these “noodles” as much as I do. Calories saved: 550 Why it’s better for you: Veggie  noodles = more total vegetables consumed
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sunny-side-up farmers market breakfast

by Jackie Newgent  |  September 14, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 1 serving Like most people, I don’t usually have much time to whip up a glamorous meal in the morning. However, I’ll gladly spend 15 minutes for an almost glam one. So this breakfast is one answer to a simple meal for one in the morning. You can double it for two—and you can prepare it with nearly any fresh veggie pick, such as sliced bell peppers, chopped leafy greens, or finely diced sweet potato. Eggs pair nice with basil, rosemary, and tarragon; so vary the herb as you wish, too. Any way you whip up this flavorful dish, you’ll be well on your way to getting all the veggies you need for...
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