What a successful week trying new recipes!

I have a year’s supply of recipes that follow my nutrition strategy, but once in a while I like to try some new recipes. Sometimes I am driven by areas that I don’t feel are included enough, such as Tofu and healthy snacks. At other times, it’s because there’s something in the fridge I need to use up, like spinach, broccoli and zucchini. This week, it was one successful recipe after another. Here they are:

Balsamic-glazed Salmon with Spinach, Olives, and Golden Raisins


Broccoli, Carrot and Dill Vegetable Strudel
Page 266 Rose Reisman’s light vegetarian cookbook

Indian-Style Tofu and Cauliflower with Chutney
Cooking Light APRIL 2010


Raisin-Cranberry Granola Bars
Page 200 Cooking Light way to bake, Oxmoor House. 2011

Zucchini Walnut Cake
By Marg, perhaps copied while at The Bay. This was the highlight of the week.

2 cups all purpose flour
2 tsp baking powder
¾ tsp baking soda
1 ¼ tsp cinnamon
½ tsp nutmeg
½ tsp salt
½ tsp allspice

4 eggs
1 ½ cup sugar
I cup vegetable oil

1 ½ tsp vanilla
2 tsp freshly grated orange peel
1 cup chopped walnuts
1 ½ cup shredded unpeeled zucchini

Preheat oven to 350 degrees.
Grease and flour a nine inch flute pan

Sift flour with baking powder, baking soda, cinnamon, nutmeg, salt, and allspice

In large mixing bowl, beat eggs until light.
Beat in sugar until mixture is fluffy (???). I tried for a long time, but couldn’t get it “fluffy”, at least in my eyes.
Slowly beat in oil.
Blend in the sifted dry ingredients.
Fold in vanilla, orange peel, walnuts, and zucchini.
Spoon into tube pan.

Bake for 45 minutes to 1 hour, or until toothpick comes out dry.

Cool in pan for 15 minutes.
Remove to wire rack to cool completely.


Dinners for Days 85 to 90

I’ve fallen behind, so you are seeing several weekly plans crowded into a shorter space of time.

Day 85 to 90 is an incredible week with many “excellent” main courses – no wonder Marg often says “It’s like eating fancy restaurant food every day!.”

Day 85 Sensational Salmon w/Mango Salsa, page 232 Ultimate Foods for Ultimate Health by Liz Pearson and Mairlyn Smithhttp://www.ivillage.co.uk/mexican-enchiladas/60916


Day 88 Corn, Zucchini and Red Pepper Quesadillas by Cathy Lowe at food network.com



89 Ritz Fitz (Oven-Fried Sole Fillets) by Ann Hodgman at food network.com



Day 90 Chicken with Paprika & Kidney Beans by M.S. Milliken & S. Feniger at food network.com






Day 87 Grilled Fish in Foil from meal.com


Serves 4

1 13 oz (370 g) salmon fillet


1 large ripe mango

½ red pepper, diced

2 tbsp fresh lime juice

2 tbsp fresh chives

¼ tsp red pepper flakes

Mix all salsa ingredients in a bowl

Cover and set aside in the refrigerator for up to one day in advance.

Cut fillet into 4 equal pieces.

Grill at medium heat (or broil) until fish flakes, 5 to 10 minutes per side.

Serve with mango salsa on top of each serving.


Day 86 Mexican Enchiladas at iVillage.co.uk; can you believe it – Mexican food from a U.K. web site, but they were excellent!

I added more garlic and red pepper flakes to spice them up a bit.

Dinners for Days 55 to 60

55 Poached Fillet of Sole from Healing Your Heart page 238

56 Bean Potato Salad from Full Of Beans page 57

57 Greek Fish (cod) at Recipezaar 50701


with Ciambotta (Vegetable Stew) from Good Housekeeping at


58 Briami at Recipezaar 10607


59 Creamy Oyster Chowder from Lighthearted page 52

60 Chicken & Chopped Salad Wrap at Recipezaar 35640


Dinners for Days 31 to 36

31. Seared Salmon w/brown sugar, garlic marinade


32. Mixed Vegetable Bean Soup from Full of Beans page 33

33. Tuna & White Bean Salad from Food & Wine Jan 1998


34. Zucchini or Yellow Squash Casserole


35. Spiced Fillet of Trout


36. Chicken Legs, Thighs, Drums w/Orange Hoisin Glaze