Spinach Pancakes
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These pancakes are very easy to make and delicious. The outside is brown, crisp and very tasty while the inside tastes like garlicky spinach. The eggs simply hold it all together. You can substitute spinach with zucchini or leftover cooked broccoli. Serve with brown rice and a green salad for a wonderful vegetarian meal.
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- skinny girl spinach pancakes
Corn Cakes
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These vegetarian corn cakes are rich and filling. It comes together easily and quickly. It can be served in 30 minutes. Serve as a main course with a green salad or as an appetizer with salsa.
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- corn cakes healthy
Zucchini Cakes
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Here’s a golden, crispy zucchini cake. It can easily be an appetizer, with some dressing and a little crushed red pepper as well as a main dish, with brown rice and roasted baby carrots. This is a good way to get your kids to eat more vegetable. Enjoy!
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- healthy appetizer recipes
3 Ways to Use Your Garden Zucchini
Every year I say to myself ‘You must write down to grow LESS zucchini for next year’. And somehow the next spring I always bypass that note to myself and grow the exact same amount: too much! This year I was determined to not let it go to waste. We came up with our 3 favorite ways to use up our zucchini:
#1: Shred and Freeze
Curried Pumpkin Soup
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The flavor combinations in this creamy yet light soup are complex, but making it is very easy. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.
Low-Fat Apple Coffee Cake: Get in My Mouth, Right Now
Today on Serious Eats: All-American Chili. Wonderfully autumn-y, and even better the next day.
As a New Yorker, I like to think that October is our reward for making it through August.
If you’ve ever been here in late summer, you know that the humidity, stench, and collective bad mood make our eighth month a special kind of hell. Yet, less than 31 days after it’s over, we’re compensated with weather straight out of a John Irving novel.
The Energy Chef: Game-Time Snacks
- by Herb Mesa in The Energy Chef
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