No excuses…Veggies don’t suck anymore!

Two years ago I was NOT a vegetable eater.  Even though I was a former collegiate athlete I didn’t work out much either.  I looked healthy, though and that was all that mattered.  Until I went for my annual physical and I got my blood work.  My hemoglobin was off, I had low iron, high blood pressure and some weird thing going on with my liver.

Since then, I LOVE vegetables.  Not in a crazy over-zealous sort of way that excludes ice cream and Triscuits.  But I do love them.  I planned a Life Dare around my new found attraction to veggies and Check Kris Van Tuyl from Luna (4313 Fleur Drive Des Moines, IA 50321-2366 (515) 271-5060)  created a few dishes taking Brussels Sprouts, Zucchini and Snow Peas and adding a flavorful, easy to make twist.

Watch Life Dare TV:  Can you get your kids to like Veggies?

Part of being healthy is pushing the boundaries of your daily life and trying new things.  Let me know how you like the recipes below!

Zucchini Cakes
4-6 servings
2 zucchini
.75 cups flour

salt and pepper
1/8 cups egg wash (from eggplant breading)
Grate zucchini with large slatted cheese grater into mixing bowl. Add flour, egg wash
and a dash of salt and pepper. Mix well.
Place nonstick saute pan over medium high heat and allow to get very hot.(not quite
smoking hot)
Cook in nonstick saute pan over medium high heat for approx. 2 minutes, watching not
to burn(if cake mix is thick, ring molds wonʼt be necessary). Carefully flip cakes and
allow to brown on the other side for another two minutes. Lower heat to low and allow
to finish cooking, watching carefully, for another 3-4 minutes. Remove from heat and
serve.

Panko Crusted Eggplant with Tomatoes and Goatʼs Cheese
1-2 tomatoes thickly sliced
1 Eggplant. thickly sliced, removing skins
2 cups Panko bread crumbs
.5 cups Chopped Italian Parsley
Salt and Pepper
Flour
2 Eggs
.5 cups whole milk or cream
Blend panko, parsley and a dash of salt and pepper in Food Processor and transfer to
small bowl or plate. In another bowl, add flour with a dash of salt and pepper. Make
egg wash and add to a third bowl. Dredge eggplant through flour, then egg wash and
finally panko crumbs to achieve good coating. Repeat the same steps with the tomato
slices.
Heat nonstick saute pan over medium high heat and add small coating of olive oil.
Saute eggplant and tomatoes for approx. 2 minutes per side, lower heat to low and
allow to finish cooking slowly for another 3 to 5 minutes watching carefully so as not to
burn them. Place goatʼs cheese on the eggplant and top with tomato. Serve with
balsamic reduction.

Roasted Pork Tenderloin
1 Pork Tenderloin
Herb Mix(chives, chopped parsley and basil)
salt and pepper
Preheat oven to 325 degrees
Clean excess fat and silver skin from tenderloin using thin bladed paring or boning knife.
Generously sprinkle with salt and pepper and rub with herb mix. Quickly saute over
medium high heat in olive oil for approx. 2 minutes per side to achieve nice brown color.
Transfer to roasting/sheet pan and roast in the oven for approx. 15-20 minutes, until
internal temp reaches 140 degrees and tenderloin is fairly firm to the touch. Allow to
rest five minutes,carve and serve.

Make sure to check out more inspiration at www.neadinspiration.com, and try taking a 30 day challenge at 30Daysofyou.com.  Watch more episodes of Life Dare TV at www.lifedare.tv