Baked Zucchini FriesZucchini sticks are tossed with light panko breadcrumbs and then baked in the oven. Try these healthy “fries” dipped in creamy Greek yogurt seasoned with parsley and lemon. This recipe comes to us from Elizabeth of Sophisticated Pie.

Serves 10

For the baked zucchini fries:

• a little olive oil, for preparing the sheet pan
• 2 eggs
• 2 tablespoons nonfat milk
• 2 large zucchinis, cut into 4-inch sticks
• 1 ½ cups panko bread crumbs*
• ½ cups Parmesan cheese, shredded
• salt and pepper, to taste

For the yogurt dipping sauce:

• 1 cup low fat Greek yogurt
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• salt and pepper, to taste
• 1 scallion, chopped

*Japanese panko breadcrumbs are thinner and lighter than traditional breadcrumbs. They can be found near the standard breadcrumbs or in the Asian food section of most grocery stores.

To bake the zucchini fries:

Preheat the oven to 425 degrees. Prepare a large sheet pan with olive oil.

Lightly beat the eggs and milk together in a medium bowl.

In a separate medium bowl, stir the panko breadcrumbs and cheese together.

Dip zucchini sticks in the egg mixture, making sure to coat them well. Dip the egg coated zucchini into the panko mixture.

Spread out the coated zucchini pieces onto the prepared sheet pan. Season generously with salt and pepper and bake for about 15 minutes. Flip the zucchini sticks over with a spatula and bake for another 15 minutes, or until they are golden brown.

To complete the dish:

Mix the Greek yogurt, chopped parsley and lemon juice together in a small bowl. Season with salt and pepper to taste. Sprinkle with the chopped scallion on top.

Serve the yogurt sauce alongside the fries, for optional dipping. Enjoy!

These portable energy-revving muffins are great to make in advance and use throughout the week!By Elizabeth Brown, MS, RD; Photography Peter Chou

Ready in 40 minutes • Makes 12 servings

Ingredients:

• Oil spray
• 4 scallions, minced
• 2 carrots, shredded
• 1/2 red pepper, minced
• 1/2 zucchini, shredded
• 14 egg whites
• 4 whole eggs
• 1/2 tsp basil
• 1/4 tsp oregano
• Dash sea salt and pepper

Instructions:

1. Preheat oven to 375°F. Coat a 12-muffin tin with a little oil to prevent sticking.
2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasonings in a large mixing bowl.
4. Use a 1/3-cup measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.

Nutrients per serving (98 g):Calories: 56, Total Fats: 2 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 71 mg, Sodium: 93 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 7 g, Iron: 0.5 mg

STORAGE TIP: Muffins will keep up to one week in the refrigerator or can be frozen. If freezing, allow to thaw in frig

It's Snacktime! A Recipe For Roasted Chickpeas
By Krysten Jorgensen

Sooooo I love snack time, who doesn't?
But sometimes it can get a little boring.  
 
I mean, there are only so many healthy options we can buy at the store. (Besides fruit and veggies, of course :) 
 
But if you're looking for something different than an apple with almond butter, then try this spicy, crunchy, fiber filling snack! 
 
Plus you have the satisfaction of saying YOU made it. Here's how
 
Roasted chickpeas
 
Ingredients

• 1 can of chickpeas drained
• 1 tbsp srirachi sauce
• 1 tsp Braggs amino acids
• 1 tbsp of vegetable broth

Toss with different spices. Some ones I like:

• Lime/lemon juice
• Garlic powder
• Cayenne pepper

Place on parchment paper in preheated oven at 425 degrees. 
 
Roast them in your oven for 35 to 45 minutes until crispy :)
 
Enjoy home made snack time even more!