WIAW: Garden Veggies!

I received another deposit of veggies from my wonderful Greg back home. He sent with me five enormous tomatoes, around 8-10 potatoes, five green peppers, three Hungarian wax peppers, and about 8-10 onions. Whoa. Combine that with the three zucchini and three squash I have sitting in my fridge and you’ve got delicious dinner and lunch options for the next two weeks! Hello tomato, onion and green pepper omelet Saturday!

Fresh veggies aside, I’ve recently given the Lärabar brand a try. I was pleasantly surprised by the taste, but a little put off at how hard it was for me to digest it later. It sort of sat in my stomach for 30 minutes or so before leaving me full and satisfied. I tried the Peanut Butter Chocolate Chip flavor, but also grabbed these guys to try:

Chocolate Coconut Chew Coconut Cream PieChocolate Chip Brownie

After paroozing their website, I discovered a cappuccino flavor that I’ve got to find. If anyone in the northern West Virginia area knows where I can find this flavor, let me know pronto.

Lärabars aside, I’ve also found myself hitting the strawberries pretty hard. Last week I bought two cartons and finished them off today. I’d say I’m a fatty, but they are strawberries. I definitely didn’t share them, though. 🙂

What I Plan to Eat Wednesday:

Grilled Zucchini Rolls with Herbs and Cheese


  • 3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • Pinch freshly ground black pepper
  • 1 1/2 ounces reduced-fat soft goat’s cheese (I’m subbing ricotta cheese)
  • 1 tablespoon freshly minced parsley leaves
  • 1/2 teaspoon lemon juice
  • 2 cups baby spinach leaves (omitting)
  • 1/3 cup basil leaves


Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Copyright 2007, Ellie Krieger, All Rights Reserved

How yummy?! I’ve got to figure out a way to cook all of these veggies somehow!

My Healthy Tip of the Day: Although opting for a salad at dinner may sound like a good idea, steer clear of these 12 salads and save yourself some major fat, calories and sodium! I personally was heartbroken to see my favorite Applebee’s salad, the Asian Grilled Chicken Salad, on this Shape Magazine list. Perhaps I’ll be ordering a side size from now on!