Please excuse Hillary from blogging for the next
8-48 hours, as her computer is at the tech
hospital for its 3 year check-up. She will
return to her duties as soon as the doc clears
up a couple of bugs.
Dr. B. Logger, M.D.
{ 1 comment }
I made two delicious – if I do say so myself! – vegetarian entrées the past two nights. I’m inspired to share with your last night’s recipe first, so this post is a bit out of order – let’s just roll with it.
What do you do with a 4.5 1b. zucchini!? You make zucchini pancakes, of course!
Savory Summer Squash & Feta Pancakes
[original recipe courtesy of Moosewood Cookbook]
- 2 c. coarsely-grated zucchini
- 2 eggs, separated
- 1/2 c. [perhaps more] crumbled feta cheese
- 1/4 c. minced scallions
- 1/4 tsp. dried mint
- s + p
- 3 T whole wheat flour
- olive oil for frying
- Greek yogurt for topping
Place the grated zucchini in a colander, then in a bowl; salt it lightly and let stand 15 minutes. Rinse, then squeeze out excess water.
Combine zucchini, egg yolks, feta, scallions, spices, and flour.
Beat the egg whites until they form soft peaks. Fold into mixture.
Fry in olive oil, on both sides, until golden and crisp. Serve topped with
sour creamplain Greek yogurt.
Great flavors, though I would add more flour next time to create a more traditional pancake texture. I think sundried tomatoes would be a tasty addition. It’s a simple recipe to use up your fresh, farmers’ market veggies… and who doesn’t love breakfast for dinner!?
* * *
Following dinner, I quickly whipped up a batch of banana soft serve before gluing myself in front of the TV to watch SYTYCD.
Who needs ice cream? I worship the creator of banana soft serve [BSS]. Dreaming of tonight’s version now… Please tell me you’ve tried it. What’s your BSS style?
Gotta go figure out how zucchini will make an appearance in tonight’s eats. I tell ya… that 4.5 lb. zucc is a Green Monster [pun intended]! Then it’s So You Think You Can Dance. Do two people really have to go?
Happy almost Weekend!
Hillary
* * *
Today’s Training
- 58-minute run
- 10 minutes stretching
- 10 push-ups
- abs
{ 9 comments }
The days I don’t post are usually because I’ve spent that time dancing around my room half-dressed to teeny-bopper tunes on Grooveshark.
I can’t sing to save my life.
I am a small-town girl and always will be.
Poor grammar is sort of my #1 pet peeve.
I miss watching my brother play basketball.
I have never been on a roller coaster.
Sometimes I don’t know why I feel compelled to share all this.
I am tired of ‘coloring between the lines’.
I have a crush on Kent Boyd, like ever other 14-year-old girl in America.
I occasionally get sick of running… such was today.
I strongly dislike ‘doing abs’.
I am quiet, but not shy… and am not modest, by any means.
I don’t really eat my meals in our overly-photographed green grass.
I’m realizing there’s more to life than food… like blurry bar pictures with friends.
* * *
Two scrumptious, savory recipes + 1 sweet treat are up next…
Good night!
Hillary
{ 12 comments }
Despite the cool temps around here this summer, I’ve been craving a lot of cold cereal with fresh blueberries. Bye bye hot oats, hello cold ‘n’ crunchy cereal. I recently found a new granola that I like, Nature’s Path Agave Plus. After polishing off the box, I decided to make a version of my own. Have you ever made granola? Oh boy, it makes the house smell divine!
Recipes of the past:
I really enjoyed this simple granola, but my homemade version is 18x better. What the heck are tocopherols anyway?
Good 4 U Granola
- 4 c. rolled oats
- 1 c. raw sunflower seeds
- 1 c. chopped pecans
- 1/2 c. unsweetened coconut
- 1/4 c. ground flax
- 2 tsp. cinnamon
- pinch of salt
- 1/4 c. + 2 T canola oil
- 1/4 c. + 2 T agave
- 1 T vanilla
Mix together the dry ingredients in a large bowl. In a separate, smaller bowl, mix together oil, agave and vanilla. Pour liquid over oat mixture and combine thoroughly. Place onto a baking sheet in a thin, even layer. Bake @ 350* for 30 minutes, stirring ever 10 – be careful, it burns easily.
It’s also quite delicious layered with 0% plain Greek yogurt and fresh b-berries, along with a Banana Chocolate Coconut Muffin. However, this tasty breakfast didn’t do my hunger justice after a hilly ‘n’ chilly 52-minute run. When’s lunch?
An Oat Note:
Jenna made enough granola the other day to feed an army, so she’s giving away a hot pink bag of her 5 star resort recipe!
{ 10 comments }
