Veggie Pancakes: 1/2 C. grated carrots; 1/2 C. grated zucchini; 1 egg; 1/4 C. milk; 1/2 C. flour; 1/2 tsp. bkng. powder; 1 tsp. salt *add 2 Tbsp nutritional yeast; oil. Put grated veggies in a bowl. In a separate bowl whisk egg & milk - pour over veggies. Whisk together flour, b.p., salt, n.y. & sprinkle over veggie mix. Toss to combine. Fry pancakes in oiled skillet 3 min. per side.
Salsa has lots of advantages: It seems indulgent, but it's actually a healthy choice, fat free and loaded with flavor and vegetables. It's inexpensive, especially when the ingredients are home grown or in season. It's versatile because you can make it hotter with more peppers or make it sweeter with fruit. And it's easy!
Recipe: Vegetable Pancakes - 100 Days of Real Food...what a great idea! I've made potato pancakes and crab cakes with success, but never thought of doing this with other veggies...I wonder if this would get my hubby to eat squash!?!
Dark leafy greens are the most nutrient-dense foods. That means that they contain more beneficial micronutrients per calorie than any other food, providing incredible nutritional bang for your buck, and in this case they're ready, and very tasty, in less than 15 minutes. Serve with lemon wedges for even more flavor.
This simple preparation of cod has been a favorite for generations. Using pieces of fillet equal in thickness is important for ensuring even baking; if you have any pieces that are particularly thick or thin you may want to bake them in a separate pan to ensure that they are not over or under baked.
Turn on the oven, whisk together a few spices and dinner is ready before you know it. Feel free to adjust the heat level of the seasonings to your liking. Serve with a simple grain pilaf and steamed greens.
If you're a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory saut. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil.