The Veggie Dilemma by Jennifer Perillo

DSC01901-2.JPGWhat mom doesn’t worry about her kids getting their daily dose of vegetables? Even foodie moms will confess most things green are an uphill battle. I have found one really delicious way to get my six-year-old (and her friends) interested in zucchini. I decided to batter ’em up with some muffins. They’re perfect for breakfast, but make for a filling snack too. Zucchini is a great source of vitamin C, fiber and folate (read: brain food), and the recipe below is light on sugar.
While you’re at it, get the kids involved. Older ones can grate the squash, and measuring the ingredients is a tasty math lesson. Little ones will have fun pouring them into a mixing bowl and stirring the batter. And mom, lead by example by popping one, wrapped of course, into your own purse or briefcase for a healthy mid-afternoon treat.
Zucchini Muffins
Makes 12 muffins or 2 loaf breads
This recipe also bakes up great as a loaf bread. Just increase the cooking time to 50 minutes or until a toothpick inserted comes out clean. If you have a food processor with a shredder blade attachment, it’s a snap to prepare the zucchini.
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon allspice
½ teaspoon cinnamon
1 cup brown sugar
1 ½ cup walnuts, coarsely chopped (optional)
½ teaspoon lemon zest
3 cups shredded zucchini (about two medium squash)
3 large eggs
¼ cup canola oil
4 tablespoons butter, melted
1. Preheat oven to 375ºF. Coat a 12-cup nonstick muffin pan with cooking spray; set aside.
2. Whisk the flour, baking powder, baking soda, salt, allspice, cinnamon, and sugar together in a large bowl. Add the zucchini, lemon zest and half of the walnuts (if using) and stir to combine.
3. In a separate small bowl, lightly beat the eggs, canola oil and melted butter. Pour over flour mixture and stir with a wooden spoon until mixed well with the dry ingredients (it will look more like a dough than a batter).
4. Spoon into prepared muffin tin and sprinkle tops with remaining walnuts. Bake 20 to 25 minutes or until a toothpick inserted comes out clean.
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Weight Watchers I Hear You Calling…

images-8.jpegIt’s funny. Every time the weekend rolls around and I indulge in one too many things that wind up adding a few more lbs. on my digital scale, I find myself back to square one. The only thing that’s ever going to really get my butt in gear is my old faithful – Weight Watchers. Lucky for me, they’re actually one of the sponsors of this Thursday’s Swiffer SocialLuxe Lounge so maybe I’ll get the inside scoop on their latest program and hopefully, they’ll have a few of those smart ones desserts on hand so I don’t partake in the delicacies Jenn at Hostess with Mostess has ordered for the blogger partay of the year!
Incidentally, I recently tried one of the latest Weight Watcher Smart Ones creations – the peanut butter sundae. Let’s just say it has now become one of my top three Smart Ones desserts, followed closely by the brownie sundae and cookie dough sundae. And lets not forget about those ice creams – love the ice cream cones, chocolate sandwiches, mint chocolate chip and turtle fudge sundae packs too!
Okay – maybe I’ve discovered the root of my problem. I have a bit of a sweet tooth…ya think?