Tomatoes and Zucchini
Friday September 29th 2006, 12:23 pm

It is overcast with a few showers today but the weather is expected to clear and become sunny tomorrow so we plan on going to the cottage for the weekend. I made some chili sauce earlier this week from tomatoes grown at the cottage. I expect more tomatoes will be ripe enough to pick so I can make some salsa next week. We grew so many tomatoes and zucchini this year that I will probably be busy the following week making something to use them up.

We just got home from shopping and I will be baking a ham for supper and reading The Lincoln Lawyer by Michael Connolly this afternoon. I enjoy his books and this one was a bestseller when it came out earlier this year.

To use up some of the zucchini, I made some low carb, high fibre zucchini bread, which had been an Atkins recipe, but I have increased the fibre by adding ground flaxseeds and glucomannan powder. The glucomannan powder should be introduced to your diet gradually with no more than 1/4 teaspoon daily or it causes gastric problems. The recipe uses Atkins Bake Mix but the bake mix can be made by mixing 1 cup of soy flour or soy powder, 2 cups soy protein isolate (powdered soy protein concentrate), 2 Tblsp. baking soda, 1 teasp. salt and 2 Tblsp. Splenda. The zucchini bread is very high fibre and makes 20 slices which have only 3 grams of carbs per slice so it doesn’t affect my blood sugar. I usually have one slice with a little protein such as cheese for lunch and I am not hungry until suppertime and it’s very tasty.
It’s also important to drink lots of water with high fibre foods so I usually drink about 8 glasses daily.

Low Carb High Fibre Zucchini Nut Bread

1 cup Atkins Bake Mix
1 cup ground almonds
1 1/2 cup Splenda
2 teas. cinnamon
1/2 teas nutmeg
1 teas salt
1 teas baking soda
1/2 teas baking powder
3/4 cup vegetable oil
4 large eggs
1 teas vanilla
4 teas glucomannan powder
4 tblsp flaxseed meal (ground)
1 medium zucchini grated
Heat oven to 350 and grease 8 x 4 loaf pan. Mix the bake mix, almonds, Splenda, cinnamon, nutmeg, salt, baking soda, baking powder, glucomannan & ground flaxseeds in a bowl. In a medium bowl mix oil, eggs, zucchini and vanilla. Pour zucchini mix into the bake mix and mix well. Pour into pan and bake one hour.