A Healthy Eating Break

It's funny.  Starting in October it's all downhill.  First comes Halloween with the bags of candy left over from trick-or-treaters.  Which you swear you'll bring in to your coworkers, and yet somehow that bowl never leaves your counter.

November follows quickly on it's heels.  It's hard not to end up as stuffed as the Thanksgiving turkey.  Because of course you don't want to offend your Great Aunt Mildred by refusing that second piece of pumpkin pie.

December brings with it a whole extra slew of holiday desserts.  I mean, they're not called "Christmas Cookies" for nothing.  But that's okay, because at the end of the month it's New Year's Eve.  Where everyone vows to eat in a more healthy light now that the holidays are over.

And this vow lasts allllllllllllll the way to the first weekend in February, Superbowl weekend.

All of a sudden all that healthy eating gets thrown out the window for nachos, chili, wings, dip, beer and other delicious treats.  We're no better in Thathouse.  The Superbowl is one of the two days a year we order pizza in - a tradition that is so valuable to Thatboy he turns down every invitation to Superbowl parties. 

But after the Superbowl it's back on the wagon for most of us.  At least until next week when Valentine's Day chocolates show that the true meaning of "love" can be found in butter and sugar.  (Like there was ever any doubt.)

For the interim, let's focus on some lighter, healthier options.  I'll ease you into it slowly.  We'll begin with a vegetable dish that's so creamy you'll swear it must be loaded with fat.  Between you and I?  It's not.  I mean, sure there's an egg in there, but no butter, no cream, and you won't even miss it.

Although technically a summer squash, zucchini can be found year-round and I haven't noticed it to be lacking in the winter the way many summer vegetables are.  It's a versatile vegetable that works well sauteed, roasted, and in this case, even mashed.  It works well with a number of seasonings and other vegetables.  Zucchini certainly plays well with others.  Here I pair it's bright green with the vibrant orange of cooked carrots. 

Zucchini Casserole

1/4 cup breadcrumbs

1 zucchini, cooked and mashed

1/2 tsp salt

1/2 tsp marjoram

1 Tbsp grated onion

1 egg

1. Preheat oven to 350.  Butter a casserole dish and sprinkle the breadcrumbs on the inside.
2. Combine the zucchini, salt, marjoram, onion, and eggs.  Spoon the zucchini mixture into the casserole dish.  Bake for 40 minutes.