Friday, May 31, 2013

Bustin out the mandolin...again:)

Raise your hand if it's H-O-T where you are!
Man, we went from spring to the 4th of July this week!  Hot & humid all around.  Thank you Jesus for that lovely invention called air conditioning.  I always feel very lucky to have oneJ  Thankfully it's suppose to be sunny & 70's next week, so that's QUITE a better way to transition into full blown summer!

Thursday Recap:

8:00am:  Hot Lemon Water

9:00am:  Coffee with 1% & agave

10:00am:  Breakfast- Flax seed pancake
This time with a little coconut butter...yum!!  Although not as filing as with the peanut butter.  By 11, I was ready for lunchJ  But I kept myself busy (chasing around little feetJ) until lunch time.

12:00:  Lunch- Leftover Spicy Peanut Chicken 
I knew I needed something with some 'legs' for lunchJ  And while it seemed completely unseasonable, I heated this up till it was SUPER hot so it took me a long time to eatJ  (again, thank God for that air conditioner!  I can't say Scott is as lucky while working outside during his lunch:( )

2:30pm:  Snack- Nutella and animal crackers 
Yep, this happened.  This happened or I was going to claw my eyes outJ hahahahhaa  I had been thinking of  something sweet since 11am, and when 2:30 rolled around and the craving STILL hadn't passed, I figured it was OK to indulge a bit.  I DID count out those animal crackers (16 for 120 calories, not that bad!) and around 2 tablespoons of Nutella I started to feel I figured that was a good indication of a servingJ  It must have been what I really wanted/"needed" though, because I felt satisfied the rest of the afternoon right up until dinner.

5:00-6:00pm:  Body Jam class
Track #62 last night (with the flying barrel rolls!) and my ass was officially KICKED!  

7:00pm:  Dinner- Zucchini "noodles" with Basil ricotta!

Yep, it was time to bust out the ole mandolin again last night to zip up some quick zucchini noodles! (or summer squash works here too)

FYI- I usually lop off both ends and then CAREFULLY run the zucchini over the "thin julienne" blade.  Once the zucchini gets a little THIN on the side you're slicing, just flip to another side and keep going until you are NEAR the end.  (PLEASE don't attempt the shred once it gets too close!  Either toss or hand slice those last few pieces) 

Slicing takes less than 10 minutes & a quick saute in the pan takes another 5.  Seriously folks, I KNOW this sounds tricky, but it's really a SUPER fast meal that is perfect for these summer months when zucchini is at its PEAK abundance! 

While the "noodles" are cooking, I whipped up a QUICK 'basil ricotta'... 
  • 1 cup part skim ricotta (probably could have used alittle less...I got over excitedJ)
  • 1/4 cup grated cheese
  • About 5-6 fresh basil leaves (or more.  That's just all I had leftoverJ)
  • salt & pepper to taste

You can either add the basil ricotta right to that zucchini and let it melt down OR just dollop it on top and take little bites as you go along!  I loved the hot & cold contrast.

They really DO whirl up just like regular noodles!  The longer you saute them, the more they really take on the pliability of pasta.  I think almost better than spaghetti squash... 

It was a hit all aroundJ  Katie picked up EVERY last biteJ 
Well, I hope you guys have lots 'o summer fun planned this weekend.  Our weekend is the kick-off of Scott's vacation week, so we're SUPER excited to have him around with us ALL WEEK!  Weeeeeeeee!  Can't wait to take Katie on some new 'adventures' next weekJ

Have a great weekend!

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