Without further ado, my review of Somersaults.

Somersaults are a snack food made primarily from sunflower seeds, wheat flour, and whole wheat flour. One serving or 14 pieces provides 150 calories, 8 grams of fat, 1 gram  of saturated fat, 0 grams of trans fat (a good thing), 14 grams of carb, 3 grams of fiber, and 6 grams of protein with a touch of iron and a dose of Vitamin E. Now, the first thing I look at in a snack is calories. I then check out fiber, protein, and fat. To be quite blunt, I like to eat more for less. I’m big on volumetrics, filling up on foods that provide volume without a lot of calories. In other words, choosing more fruits, veggies, non-cream-based soups, lean proteins, and nonfat dairy. This is exactly why I really watch the little things that add up, such as nuts, oils, and dried fruit. So, when I saw that 14 of these little nuggets were 150 calories, I was pretty skeptical, “I get only 14 for 150 calories? I don’t know about this.”

Yet, to my surprise, these crunchy lil’ sunflower wonders with toasted grains were sooo filling! Seriously. I was shocked! I first tried them after an intense bootcamp-style training session and before a 5 mile run and nutrition talk … yes, I know … not so hot planning on my part. Regardless, Somersaults took me from workout A and powered me all the way through workout B! Amazing. I now have them as a pre-workout snack. They sit well with me before a long run, or simply in-between meals as a little pick me up, as they’ve got a good ratio of carbs: protein: fiber: healthy fat and pack in a good dose of Vitamin E and antioxidants. Oh, how could I fail to mention???!!! They taste awesome! Even the flavors that I thought would be awful have proven to be a pleasure to my palate.

All in all, I started out quite the skeptic with these lil’ Somersaults, but now I have somersaulted over to the other side and truly dig them. My favorite flavor is Pacific Sea Salt, but I will say that if you’ve got a hankering for chocolate, Dutch Cocoa will do you right.

Want to Try ‘Em?

Simply leave a comment on this blog post!!! Share your favorite snacking food! Two folks will randomly be chosen to receive all four flavors—Pacific Sea Salt, Dutch Cocoa, Salty Pepper, and Sante Fe Salsa! Seriously, they’re pretty yummy … you want ‘em.

Disclaimer: Somersaults did not pay me or provide any incentive for a review. However, they did send these delicious nuggets my way!

And, I DID NOT touch a skillet! Yea! For all who don’t know–I LOVE my skillet! Give me something to cook, and I bet I can find a way to use my beloved skillet. Now, cover your ears just for a moment, my foodie chef readers, but I can fry, sear, saute, “steam,” braise, stir-fry, or brown using my skillet. What can I say–I just love that pan!

Want an insider secret? Well, here you go–I love my skillet so much that I almost called my blog “Vegetables in a Skillet” because: 1) I can’t get enough of my skillet; 2) I adore vegetables; 3) I flip over sautéed, stir-fried, or steam panned veggies.

What are “Steam Panned Veggies???” Try them out and see for yourself! Ready, okay! First, choose a vegetable/s. Broccoli, cauliflower, onion, mushroom, zucchini, carrot, mung beans, snow peas, squash, and cabbage all work well with this method. Now, add 1 tablespoon of olive oil, canola oil, or any cooking spray (i.e. Pam) to the skillet. Next, add your veggie/s of choice, 1/4 cup of water, and desired seasonings to the skillet. Finally, place a lid over the super skillet, cook on medium heat for 5-8 minutes … and VOILA! My “go-to” seasonings are 2 tablespoons low-sodium soy sauce, 1/2 tablespoon crushed garlic, and 2 teaspoons minced ginger with a dash of honey … scrumptious! And, enjoyable at ANY time of day.  But, it is up to you–experiment with flavors! And–let me know how it goes!

Now, I didn’t come here to boast about my cherished skillet, but rather to tell you that I may just be exchanging some of my skillet endearment for oven admiration! Yes, this dish is that tastebuderrific AND healthy AND super simple! Come on now–if I love my skillet that much, do you think I would be showcasing elaborate recipes? Not here, not now, but maybe one day …

I am not a chef or culinary artist by any means, but I know how to cook healthfully, quickly, and tastily! So, I am sharing my knowledge with you plus a brand spankin’ new recipe I just learned! Eat. It. Up. Literally. If I tell you to eat healthier and provide you NO guidance–well, that just doesn’t seem fair. So–here we go!

Zesty Roasted Zucchini with Feta Cheese (serves about 6)
What You Need:

• 3 large zucchini (about 1.5 pounds), washed
• 2 tablespoons lemon juice (Note: 1 lemon=2-3 Tbsp lemon juice)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin (love this stuff!)
• 1/2 teaspoon salt or sea salt (preferred, for taste reasons only)
• Black pepper, to taste
• 4 oz. Feta cheese, crumbled

NOW–What To Do:

Marinating Zucchini

• Preheat oven to 425 degrees
• Cut zucchini in half lengthwise and then in 1.5 inch thick pieces
• Place zucchini in large mixing bowl
• In a small bowl, stir together lemon juice, olive oil, garlic, cumin, salt and pepper. Pour over zucchini and toss to coat
• Let zucchini marinate for 20-30 minutes
• Place zucchini on large baking sheet with a slotted spoon to remove excess marinade
• Roast in oven for 10 minutes. Remove from oven, flip zucchini, and return to oven for another 5-7 minutes, until golden brown and tender
  

  Flipping the zucchini

• Transfer zucchini to a serving platter and sprinkle with crumbled Feta
• Serve and Enjoy!

Nutrition Stats (per serving): Calories: 111, Total Fat: 9 grams, Sat Fat: 3 grams, Trans Fat: 0 grams, Carbohydrates: 6 grams, Fiber: 1.5 grams, Protein: 3 grams

Enjoy & let me know what you think!

Happy Healthifying,

Corinne

Me with the Zesty Roasted Zucchini! Voila! PS notice the many layers of clothes! The kitchen was freezing!