Archives for category: From the Kitchen

I created a good little lunch salad from last night’s roasted zucchini which turned out really well.

We barbecued the zucchini by cutting it lenghwise and brushing a little oil

and McCormick’s Grill Mates Spicy Montreal Steak Spices on it and then grilled it for about 20 mins.

Today I added some grape tomatoes, sunflower seeds, balsamic vinegar to the chilled, roasted zucchini 

and dusted some parmesan cheese over the top. It’s a good answer to summer leftovers.





I’m always on the lookout for a recipe that provides all of the following:

high nutrition, low calorie, good taste, potentially portable

I found a recipe for Oatmeal pancakes in Runner’s Magazine

 a while back that is a great start to the day. I added some blueberries and like the recipe

even better with that splash of  berry  flavor.

They are nutritious and stick with you until lunchtime.

They are sturdy enough to make ahead and take along.

This is the recipe:

1 1/4 cup rolled oats

2 cups nonfat milk (I substituted Almond Milk)

1 egg

1/2 cup whole wheat flour

1/4 cup toasted wheat germ

1 tablespoon baking powder

2 teaspoons stevia

2 teaspoons canola oil

1/2 teaspoon

1 cup blueberries

Mix wet ingredients, set aside, mix dry ingredients and then combine both. 

 gently fold in blueberries, cook until brown on griddle.

This recipe makes about 12 pancakes with each having approx. 95 calories.