We searched, tested and tweaked. This recipe is a winner! We've made it twice, and it's a crowd pleaser.
What's to like? Look at the ingredients -- you won't find a recipe with more zucchini. We doubled the amount called for in every other recipe we viewed. And we cut down on the oil. The extra green means a very moist bread. Last, rather than "shredding", we "pulverized" our squash via a small electric chopper. (We have a Black & Decker and it's only $22 on Amazon.)
In our last enewsletter we asked Athletic-Minded Travelers what they eat when on the road. We recieved dozens of replies, but a few stood out.
Ideas for healthy eating on the road:
Let's get something straight. If someone orders an entree salad, they are looking for something sensible to eat. The presumption is that the salad is not a calorie bomb. And they don't want to be left hungry. It's called an "entree" for a reason.
So why do so many restaurants offer such "weak" options? Weak being defined as a salad that is:
Editor’s note: This blog was contributed by Joel Ankeny, a fifth generation bike racer. He has notched two top 5 finishes in the Nightmare Tour of Lancaster County, completed a double century (200 miles), and most recently placed 4th in the 2010/11 Mid-Atlantic Cyclocross Regional Championship B race. (Picture to right courtesy of Joe Mallis)
I enjoy a monster size salad for dinner each night. As our media expert commented, it's more like a casserole--layers of veggies, protein, and greens. My 3 to 4 pound garden wouldn't come together without awesome dressings. And because my salad "flavors" vary, I require dressing variety.
Unfortunately most dressings are either calorie and sodium bombs or just don't taste good. I've discovered 7 that are excellent in taste and are super sensible in nutrition. I thought I'd share the salad dressing knowledge wealth!
I feel vindicated. For the last couple of years, I have bristled, grumbled and ranted about all the new "gourmet comfort food" restaurants. It seems that every time a new place opened, the menu catered to this new food trend. For healthy eaters, those who are skilled cooks, and for those who lean toward clean food, these menus offer little.
Are you like me? Do you often tire of the "bar scene"? I'm not referring to the hops-serving pickup joints nor bass-thumping dance clubs...no, burned out on those a LONG time ago. It's the Clif Bars, Power Bars, Fiber One Bars, Luna Bars, etc. that I'm now bemoaning.
I guess we were the last to know. This recipe is all over the web and I can NOW understand why. It's criminally easy, healthy and really good!
*Photo courtesy of Chicagoist.com which also lists this recipe!
If you enjoy bbq pulled pork sandwiches -- or the tender, shredded meat a top your favorite salad, this is a MUST make recipe. And remember, for a red meat, pork tenderloin is super sensible. Read our past post "Pig versus Chicken."
Ingredients:
Banana bread. Moist, flavorful and yummy. Healthy? If you are buying it at a bakery, coffee shop or grocery store, probably not. In fact it's likely a fat and calorie bomb!
The best way to guarantee that you'll eat well? Have good (healthy, nutritious) food readily available. Many of our athletic-minded community are parents and seek meals that are healthy and easy. Easier said than done, right? Here are some simple ideas/steps and a recipe.
