Zucchini with Walnuts and Blue Cheese

Don’t Leave Home Without It. Breakfast, that is.

Glazed Coho Salmon

Zucchini with Walnuts and Blue Cheese

Serves 4-6

3 medium zucchini, thinly sliced

3 Tbs. walnut oil

1 tsp. red wine vinegar

1/2 tsp. freshly ground black pepper

2 oz. blue cheese

1/4 cup walnuts, coarsely chopped

In a steamer basket over boiling water, steam the zucchini until tender, about 3 to 5 minutes. Transfer the zucchini to a bowl, and pour the oil and vinegar over them. Sprinkle with pepper. Crumble the cheese over the warm zucchini slices, add half the walnuts and gently toss. Sprinkle with the remaining walnuts and serve.

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Don’t Leave Home Without It. Breakfast, that is.

It’s easy to have a nutritious breakfast, even if you’re late for work or school. How about these suggestions? All are ready in 60 seconds or less.

1) Toast two frozen waffles. Spread with cottage cheese and organic fruit spread. Eat sandwich style, while waiting for the bus, or in the car on the way to work.

2) Toast two frozen waffles. Dunk them or spread with low fat yogurt.

3) Bowl of cereal with skim milk. Glass of orange juice. A classic!

4) Granola bar, glass of After the Fall juice, piece of fresh fruit.

5) Nacho chips with shredded cheese. Microwave 30 seconds.

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Glazed Coho Salmon

Keep on grillin’ ! Enjoy this delicious grilled salmon with some fresh corn and red potato salad.

Serves 4

3 Tbs. fresh lemon juice

1/4 cup extra virgin olive oil

1 Tbs. honey

1 Tbs. soy sauce or teriyaki

1 clove garlic, minced

1 Tbs. freshly grated ginger

1-1/2 lbs. fresh salmon

Combine ingredients. Add salmon and marinate, chilled, several hours. Discard marinade and grill salmon until done, about 8 minutes each side.