Tuesday, August 12, 2014

Fresh & simple...

Hey, all!  Hope you're having a good week.  Our 'birthday celebration' weekend ended up revolving around Scott resting on the couch and me getting carded while picking him up some Mucinex...

...cause apparently you need to be 18 to buy Mucinex.

I was NOT going to argue with the girl who asked for my IDJ

So the 'food front' wasn't nearly as excited as originally planned.  My dinner Saturday night went from a planned BBQ party to hummus & crackers while reading People magazine on the couch.  Celebrate good times, come on...!J

So with that visual in your head, I present to you a healthy Monday recapJ

Monday Recap:

10:30am:  Breakfast- Coconut Cream Pie Larabar

11:30am:  Snack- Peach
Which I realized, OPPS, was my EXACT same breakfast/snack from Thursday morningJ  Sorry for my duplicate postJ

1:30pm:  Lunch- Pancake with peanut butter
Leftover from Sunday morning breakfast that I could NOT resist once I reheated Katie one for lunch as wellJ  You can't turn her down when she's very enthusiast about telling you "I LOVE PANCAKES!"

5:30pm:  Dinner- "Pizza" zucchini boat
Thanks to our neighbor, I didn't need to do any shopping for last night's dinner since he generously shared with Scott right from his garden.  As I've probably mentioned about 90000000 times on this blog:  I can NOT grow ANYTHING!  But I'm sure a LOT of you have PLENTY of zucchini & tomato laying around waiting to be used up and this is a SUPER QUICK and SUPER healthy way to put all those fresh veggies to work!

Start by slicing the zucchini in half and removing the seeds with a spoon.  Once they are near-hollow, spritz with olive oil and bake at 350 for about 20 minutes...
(PS-I like the tip of baking them face-down over a cooling bakers rack so the veggie's natural water does not collect inside while cooking...cause who likes themselves some soggy zucchini??  Not I!)

While the zucchini was baking, I diced up some Roma tomatoes (complete with a bite from KatieJ) and tossed em in a skillet with 2 crushed cloves of garlic to saute... 
Once the tomatoes were cooked, I added in a dash of salt & pepper and a tablespoon of oregano (to boost up the PIZZA tasteJ)

Add the cooked tomato to the cooked zucchini like so...
...and top with mozzarella cheese before popping them back in the oven until the cheese is nice & gooey.

Top with a little diced basil and VOILA!
Fresh flavors BURSTING at the seams!  And these are totally customization, too.  Toss in a little cooked crumbled sausage or some mini turkey pepperoni for a little more fun on the food front.  But last night, I was going for FRESH and SIMPLE and the results were healthy & delicious.

Workout:  Beginners Power Yoga class
Sooooooooooooo happy to get back to this class after a 3-week hiatus!  Let's not even discuss how mad I was at the dentist last week, where the minutes were ticking by and I walked out at the very moment the class is scheduled to start.  I didn't feel very "Namaste" at the moment since I was ...not happyJ

Alright, well I better get movin since it's already past NOON.  Where did my day go??

Have a great Tuesday!J

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