Couple Of Minutes – Weight Loss Diet Solutions

Today’s lunch was a chopped salad using up all of the vegetables I prepared a week ago. I have to say (again!) that prepping vegetables for the week increased my vegetable consumption by so much. I was able to put this salad together in less two minutes. And best of all, it was delicious That dressing. Sigh.

For dessert I enjoyed a raw (my cocoa wasn’t raw) brownie made using this recipe from Jenny Cornbleet. I substituted Majool dates for regular pitted dates and raisins for the cherries. I also added a little too much water to mine, but they were still really good. If you like fudge brownies, you’ll like these. Bonus: they take just a couple of minutes to make and they keep you full for hours and hours.

Dinner was a meat sauce that I made a big batch of for the week served on oatmeal bread. It tasted a lot like a better manwich (manwich? is that it?). A side of carrots with the last of my dressing.

And now I watch the Grammys to see this pretty lady perform:

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Recipe: Zucchini and Feta Griddle Cakes for Two

Have you ever done something that later left you thinking “self, you’re awesome for doing that!”? Well, over the summer people were leaving zucchini at my doorstep and then running away. Not really, but that’s a better story than me feeling sorry for the unloved zucchini and bringing any and all that was offered to me into my home. I’m an adopter, that’s what I do.

I pulled out my food prossor and grated a few large zucchinis then put them in freezer bags for a later date. That later date came and I knew I needed to make zucchini cakes. I also knew that the recipe should involve feta. Almost every recipe should involve feta in my opinion.

Zucchini and Feta Griddle Cakes (makes two)

Ingredients:

1 C grated and drained zucchini- 20 calories

¼ C crumbled feta – 90 calories

1 egg – 70 calories

½ t salt

1 clove of garlic minced (or garlic powder)

¼ C flour- 114 calories

2 t olive oil – 80 calories

Total calories: 374

Per serving: 187

Directions:

Squeeze excess water out of zucchini. Combine all ingredients except for the olive oil into a large bowl. Mix well with hands or a wooden spoon.

Pour olive oil in griddle and heat over medium for a couple of minutes. Divide zucchini mixture then form into two patties.

Cook on both sides for about two minutes. Or until the feta begins to melt.

Serve with greek yogurt, sour cream, or marinara sauce.

Enjoy! They tasted like fresh zucchini, but cake-like and tangy/salty from the feta. Definitely plan to make them again. Plus Josh loved them which is a bonus.

(pictured here with butternut squash fries and salmon)

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