By Lydia Bolen
Spring into freshness this March by serving your family new and healthy recipes. Now that the weather has warmed up, it is time for fresh seasonal ingredients in your cooking.
Try a twist on tradition and prepare a BLT Pasta Salad instead of a BLT sandwich. I love the change in flavors and it is something different.
Healthy Zucchini Bread and Veggie Egg Muffins are surprisingly delicious by simply exchanging a few main ingredients for healthy ones.
Enjoy the March produce as it comes into your local markets. Study new and different ways to prepare your favorite foods!
BLT PASTA SALAD
- 2 1 /2 cups uncooked bow tie pasta
- 6 cups torn romaine lettuce
- 1 medium tomato, diced
- 4 bacon strips, cooked and crumbled
- 1 /2 cup ranch dressing
- 1 tablespoon barbecue sauce
- 1 /4 teaspoon pepper
Cook pasta according to package directions. Drain. Rinse pasta under cold water.
In a large bowl, combine the romaine lettuce, tomato, bacon, and pasta.
Drizzle the ranch dressing and barbecue sauce over the top.
Gently toss to coat evenly.
Season with pepper. Serve immediately!
HEALTHY ZUCCHINI BREAD
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup plain Greek yogurt
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup honey
- 2 Tablespoons brown sugar
- 1 teaspoon vanilla
- 1 1/2 cups grated zucchini, water squeezed out
Preheat oven to 350 degrees. Prepare an 8 x 4-inch loaf pan with Baker’s Joy.
In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
In a medium bowl, mix together egg, yogurt, coconut oil, honey, brown sugar, and vanilla.
Add grated zucchini. Fold in flour mixture until all combined and pour mixture into prepared loaf pan.
Bake for 45 minutes.
Remove bread from the pan and cool on a wire rack for 10 minutes.
HEALTHY VEGGIE EGG MUFFINS
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 zucchini, spiralized
- 1 red bell pepper, chopped
- 8 large eggs
- 2 cups arugula, roughly chopped
- 1/4 cup shredded Parmesan cheese
- Salt and pepper, to taste
Preheat oven to 375 degrees. Coat a muffin tin with Pam cooking spray and set aside.
In a large skillet on medium heat, drizzle olive oil and sauté onion and garlic for about 4 minutes until tender.
Add in zucchini and red bell pepper, cooking an additional 2 minutes.
Fill each muffin tin about two thirds full with veggie mixture.
In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly.
Do not over-fill.
Bake muffins about 20 minutes, until they have risen and are slightly browned.