OK, I have to start with my tomato!!! Last year for Mother’s Day, my husband got me 2 Topsy Turvy Tomato planters. Granted it was cooler last summer, but I kind of didn’t keep on top of them and I hung them too high, so it was hard to water, and I just let them die…
Fast forward to this year, I got a later start, but set them up again. Last night when I got home from work, my daughter shouted that there was “A red tomato!” So sure enough, as she grabbed it to show me, it came off in her hands. You can’t tell from the picture but it’s only a little bigger than a cherry tomato! Oh well, I plopped it into the blender with other veggies/tomatoes to make my homemade sauce and I was happy!
On the other plant, I have lots of flowers, and see new tomatoes coming!
So, taking care of my plants this year is paying off so far!
Speaking of veggies, I know a lot of people grow zucchini’s and the next thing you know you have too many to know what to do with! A few weeks ago, I was reading Kevin’s blog and he made zucchini blueberry bread and I knew I had to make it.
A friend of mine at work brings me blueberries from a blueberry farm by her cottage, and what I couldn’t eat fresh, I froze, so I used those berries in this bread. I changed a few things with the ingredients I had on hand, but it turned out great!
If you’ve never been to Kevin’s site, you have to. He makes the most amazing food and his food photography makes me jealous!
Blueberry Zucchini bread adapted from Kevin @ Closet Cooking
Makes 10 slices
1.5 cups zucchini, grated, squeezed and drained)
1/4 cup Canola oil
1/2 cup skim milk
1 tsp. white vinegar
1 3/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 cup blueberries (fresh or frozen)
In a small bowl, add the zucchini thats been grated and squeezed of excess moisture, the egg, oil, milk, vinegar, and mix until it’s all incorporated.
In a separate bowl add all the dry ingredients. Then dump the wet ingredients into the dry ingredients and stir with a spoon. I didn’t even use a mixer, it took about 1 minute to stir the batter together and incorporate the flour.
Bake at 350 F for 50 minutes (or until a toothpick comes out clean).
And, the nutritional info isn’t bad either!
And another update! A few weeks ago (18 days ago in fact), I vowed to kick this to the curb!
I kind of felt like I was addicted to the stuff! I would have at least one, sometimes two, and there were bunches of times where I would have three in one day. I started to think that’s way too many chemicals to put in my body and the money I was spending on it was a big waste.
So how has it been? Actually, when I first started I didn’t think I could do it. I miss drinking it with my lunch at work, and while I am making dinner. But, I either drink water, or make tea, or an iced coffee and it’s been fine!
And one last favor! If you can still vote for my friend John who is vying to win $10,000 from Stride Gum. He wants to run 40 races by his 40th birthday. He’s lost an amazing 109 pounds since December!
Have a fantastic day everyone!