Zucchini Ribbons

Veggies! Out of all the things I recommend to my patients eating more vegetables is always #1! Especially during the holidays when there's an over abundance of drinks, desserts, and hefty main courses. When I know I've got something coming up where I will be indulging I really work on upping my veggie intake before and during the event. Today I'm lovin on some zucchini, and using it as the main part of dinner. I sauté the strips then top with Kalmata olives, feta, parsley and lemon zest. Using it as the noodles for spaghetti is a great way too!

-3 zucchinis sliced with a veggie peeler or however you like to do it.

-Place strips in a colander, sprinkle with salt. Let sit for five minutes then press out all extra water. 

- Sauté for 5 minutes in a pan with 2 Tbs olive oil, 3 chopped garlic cloves, 1 Tbs hot pepper flakes, and salt/pepper to taste. 

Pumpkin Pancakes

Continuing to get my fill of pumpkin this season with these beautiful pancakes. Using oat flour keeps them soft and spongy while giving you a good dose of fiber. Oat flour is easy to make on your own with the help of a food processor or magic bullet, or you can buy it already ground down. If you don't have buttermilk make your own by adding 1-2 tsp of vinegar ( I used apple cider vinegar) to every cup of milk you need. Let it sit for a few minutes before using.

Quick, easy, yummy. Perfect for the up coming weekend!

Dry: 

2 cups oat flour

1/2 tsp salt

2 tsp pumpkin pie spice

2 tsp cinnamon

2 tsp baking powder

Wet:

2 large eggs

2 Tbsolive oil

3/4 cup pumpkin purée

1 Tbs molasses

3/4 cup to 1 cup low fat buttermilk

Mix all wet ingredients together well, except buttermilk. Add dry to wet alternating with the buttermilk until all combined. Ladle onto a well seasoned and buttered griddle. Flip when bubbles form in the center of each pancake! Makes 6-8 large pancakes, or a bunch of small ones:)