Kenna Morton's Journal, 18 February 2023

I see that people cook with a lot of standard zucchini. There are so many different types and each has just a little different flavor. Nothing drastic but a definite flavor profile. I’m in California so I have ready access to a Mexican grey green squash that has a very definitive nutty background flavor. For those of you in the Southwest/California check out your local market. They are everywhere and extremely inexpensive. Soups, salads, stir fry— they work in about everything, including zucchini bread, last in the fridge forever and hold their shape without getting mushy. Here, we call them CALABACITA. For those who have yards it might be interesting to try growing them yourself. They are almost all this size in stores. Just how they grow. The ability to make any way of eating work is to experiment with things you have never eaten before. For data entry purposes I just count them as zucchini..

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1290 kcal

Fat: 55.36g | Prot: 67.31g | Carb: 135.64g.   Breakfast: Pork Chops (Center Rib, Bone-In, Cooked, Pan-Fried), Egg, Aqua de Jamaica (hibiscus ice tea), Morning coffee, Butter, Yogurt Pancakes. Lunch: Milk (Nonfat), Sweet Heart Milled Chia Seeds, Kretschmar Wheat Germ, Ranch Granola, Blueberries (Unsweetened, Frozen), Tru-Nut Powdered Peanut Butter, Wheat Montana Milled Flax Seed, Manitoba Harvest Hemp Hearts Shelled Hemp Seeds, Premier Nutrition Premier Protein 100% Whey Protein Powder - Vanilla, Daisy Low Fat 2% Small Curd Cottage Cheese, The Greek Gods Traditional Plain Greek Yogurt, Dole Pineapple Chunks in 100% Pineapple Juice, Horizon Organic Reduced Fat Vanilla Milk. Dinner: Sea Best Breaded Coconut Shrimp, Fortune Ramen Noodles, Swanson Unsalted Chicken Cooking Stock, Cabbage, Zucchini. more...

1360 kcal

Activities & Exercise: Walking (moderate) - 3/mph - 45 minutes, Resting - 15 hours and 15 minutes, Sleeping - 8 hours. more...