Retire in Style with Lolita

I picked these vegetables this morning. Please click picture to enlarge. Kale is a nutritional powerhouse and a versatile vegetable. It is the Queen of greens. Rich in anti-oxidants. I use this instead of spinach and bok choy. We planted golden zucchini this year. Nutrition wise, Zucchini is a low calorie vegetable. The peel or skin which we do not remove is a source of fiber. Zucchini is also rich in potassium and vitamin C. Zucchini is great eaten raw with dips or cooked in a variety of dishes. Most of the nutrients are found in the skin. If you haven't tried it yet, here is a recipe for Spaghetti with zucchini. A great recipe to use up all those zucchinis. It is freeze-able. Vegetable Spaghetti Sauce 1 tablespoon vegetable oil 3 cups finely chopped zucchini 1 cup chopped onion 1/2 cup finely chopped carrot 2 garlic cloves, minced 28 ounces tomatoes 8 ounces tomato sauce 8 ounces mushroom stems and pieces 2 teaspoons dried oregano ...

Blueberries are our favourite berry year round. We are blessed with a bountiful source of this berry because there are so many blueberry farms in Maple Ridge (where we live) and in nearby Pitt Meadows. Blueberrry picking is one summer activity that our family love. This year my daughter received a tip from a long time resident of Maple Ridge as to where to pick blueberries at a dollar per pound. Please click picture to enlarge: We picked some 25 lbs of blueberries. Here is my favourite Blueberry Muffin recipe. Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture. No. of servings: 8 Ingredients: 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh or frozen blueberries Crumb topping: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Directions: 1. Preheat oven to 400 degrees F (200 degrees C). Gre...