Meaty Zucchini Boats

Happy Cinco De Mayo! The sun is shining and while it isn't warm it isn't raining so I won't complain. I think we could all use a little sun and warm weather after a brutal winter!

I have to apologize for slacking on the blog recently. I have a number of recipes to type up and post for you. This week I will posting my favorite chocolate dessert that's secretly healthy! 

One of the foods I made this weekend was meaty zucchini. I felt like having something like pasta/pizza. Instead of consuming a ton of carbs and unwanted gluten with pasta I used zucchini and ground turkey and the result was delicious! It's great for a meal and it can even be used for an appetizer for a crowd if you spoon it onto zucchini boats.

You will need:

• 1 green and 1 yellow zucchini
• 1.5 cups gluten free pasta sauce
• 1/2 cup extra lean ground turkey

Preheat the oven to 400 degrees. 

Slice the zucchini to the desired thickness and lightly spray with nonstick cook spray.

Line zucchini on a baking sheet and cook for 10 minutes, flip all zucchini over and cook for an additional 10 minutes.

While the zucchini is in the oven spray a skillet with nonstick cook spray and heat to medium heat.

Once the skillet is heated brown the ground turkey and drain any excess liquid. 

After turkey is browned dump in the pasta sauce, cover the skillet and allow everything to simmer on a low heat for a few minutes. You don't want to dry anything out, but you want to warm the pasta sauce. 

When the zucchinis are done baking and the turkey sauce is warmed pour or spoon sauce over zucchinis. 

Top with grated mozzarella cheese or Parmesan cheese.

Sweet Teriyaki Chicken and Veggies

I am all about easy, healthy dinners, especially when making dinner for a picky family. With my mom laid up from foot surgery I got to take over making dinner for the three of us. I've tried to add variety to my dad's typical meat and potatoes- he's the pickiest eater I've ever met (he doesn't like anything from the crockpot because "it's touching"). 

Adding variety while keeping it simple can be a challenge. I decided to make teriyaki chicken with vegetables because I think that's one meal that everyone can agree on. 


You will need:

• 1 red and 1 green bell pepper, sliced
• 1 cup organic baby carrots, diced
• 1/4 cup sweet onion
• 1 cup carrots, diced
• 3 chicken breasts

I sprayed a skillet with nonstick cook spray and heated it to a medium setting. Once the skillet was hot I tossed in 1 red and 1 green pepper, 1/4 cup diced sweet onion, and sliced and 1 cup of carrots diced. 

As the vegetables begin to lightly brown pour in less 3 tablespoons gluten free low sodium teriyaki sauce.

Once the vegetables turn a golden brown set the chicken breasts in the skillet. After setting the chicken in with the vegetables add in 1/4 cup teriyaki sauce.

Use a spatula and move the vegetables around and flip the chicken breasts. If you put the lid on the skillet it will help the chicken cook sooner. Be sure to stir often so all vegetables get covered in sauce.

Check the chicken breasts to make sure they are fully cooked. After they are fully cooked, remove from heat (be sure to turn heat off). 

If desired toss in an additional 1 1/2 tablespoons of teriyaki sauce and stir before serving. 

To make my dad happy I made him mashed potatoes and corn on the cob. I had mine with a sweet potato and half a grapefruit. 

Oh Happy Day!

Despite the rain it has been a wonderful day! I kicked the day off with a 4.5 mile run.

My run is the solid red blocked. The orange on either side are my warm up and cool down. It felt great to be back out after a few rainy days. The race is quickly approaching and although I keep telling myself this race isn't about time I am getting really excited about my progress. You can do anything you put your mind to! I use the Jawbone UP to track my workouts and daily activity. 

For lunch I had one slice of gluten free bread smeared with two tablespoons of PB2 and topped with half a banana. 

I also had a veggie burger- also gluten free. Most grocery stores carry a variety of gluten free veggie burger in the freezer section.

For added protein I had a hard boiled egg. I'm always looking for easy, healthy foods to eat for lunch. What are some of your favorite healthy lunches?