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July 24, 2014

Grilled Pineapple & Balsamic Glazed Sweet Potatoes


Today for lunch I revisited one of my favorite sweet potato 
recipes, but with a little twist.



I substituted out the orange marmalade with this delicious dip I got the other day 
at The Savory Pantry in downtown Hot Springs, AR.

It's a roasted pineapple & habanero dip that has the consistency of marmalade.
I love it and know I'm going to use it a lot. 

Could be simply poured over cream cheese and served with crackers or I think it would be awesome used instead of mayo in chicken salad or to make a salad dressing. 

I ate some on a grilled turkey burger yesterday and it was so good. You can order online if you had a hankering to try it, but if not, you could switch out the marmalade in the recipe with just about any flavor you wanted. I loved the hint of heat so I'm thinking pepper jelly would be delicious too.

Linked with Weekend Potluck and Foodie Friday.



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July 22, 2014

Zucchini Wheat Bread

My hubby and I are on a mission and we will succeed.

We have finally made a quality(meaning we plan to stick with it) decision to 
lose weight and get healthy.

We were on MRC but have decided that the restrictions of the diet are too much, 
not to mention the $$$$$ spent each month on their required protein drinks.

The plan is very high protein with minimal carb and sugar. You do lose weight fast, but I've read so many blog threads about people who lost a bunch of weight then gained half of it back and are doing the diet again.

I want something that is more of a life style change that can be continued. 
We are still eating high protein and low carb, but if I want fruit and a piece of toast (instead of either/or) with an egg in the morning, I'm going to eat it. I don't want my body to be so carb sensitive that once I reach my goal weight I agonize over gaining back weight with every carb or sugar I put in my mouth.

So....that being said, I healthified my favorite zucchini bread recipe some. 
It's still a splurge but it made 2 loaves with 20 servings. 
It's not fat free by any means or low carb, but it does have less sugar (part of it brown)
 and wheat flour for a cup of the white.


It turned out awesome. Next time I'll probably cut the oil down by 1/4 cup or so and think it will still be moist and delicious. The only difference I noticed was that I didn't get as crisp of sugar like crust (which I do enjoy) on the modified version, but not that big of deal.

You'll be plum happy with either version.

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Zucchini Wheat Bread

3 cups grated zucchini
1 1/2 cups granulated sugar

1 cup dark brown sugar
1 cup canola oil
4 eggs
2 cups unbleached white flour

1 cup wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp soda
1 1/2 tsp cinnamon

1 cup chopped nuts, optional


Heat oven to 300 degrees. 

Mix zucchini, sugar, oil and eggs. Beat until blended. 

Mix together flour, baking powder, salt, soda and cinnamon. Add to zucchini mixture stirring just until blended. Stir in nuts, if using. Pour into 2 greased and floured 9x5 loaf pans and bake for 45 to 55 minutes or until toothpick/knife test shows no crumbs.