This is one of those posts where I’ve only got one photo and it’s out of it’s element because I was too impatient and hungry when it was originally cooked. So if there are additional pictures, that can only mean I’ve made this recipe again since this post was published.
Lately I have been purchasing a marinara sauce at the local grocery store because it was local based and all the ingredients were natural, no sugar included. It’s awesome, don’t get me wrong – I just sometimes prefer to make meals from scratch; especially if I can count all the ingredients on one hand. Marinara us one of those meals.
While trying to incorporate as many vegetables as I can into dinner recipes for the week per usual, I stumbled across this one from Cooking Classy; a complete recipe that centered on nothing BUT vegetables. I’m sure you don’t necessarily need to use the same vegetables as the ingredients calls for if you don’t care for a particular one. Add something you like in place of!
It’s the first week of 80 Day Obsession for me and as a newcomer to food and workout blocks, I was searching high and low for some unique recipes to try out. I specifically choose this particular recipe via Brownell Bootcamp for an in-between snack prior to my workout. You can’t really go wrong with zucchinis as they’re delicious no matter how you cook or bake them. I remember having a couple squash plants out back a few years ago that produced some of the most gigantic zucchinis I had ever seen! You could easily make 2-3 loaves out of bread out of just one.
This recipe isn’t like most bread recipes simply for the fact that you’re not using any flour, sugar or butter. It’s about as clean as clean eating can get, which is exactly what my week 1 meal-plan calls for.
For years I had a staple recipe for banana bread that I used. I made it so often that not only did I know the ingredients by heart, but I probably could have prepped the entire thing blind-folded. It’s unfortunate that it was also super unhealthy. So I did a little research and I tested for a recipe that I could happily indulge with and at the same time not feel entirely guilty. And then I decided – let’s give an even more fun twist and create donuts out of it!
I have a donut pan – so yes, I cheat just a little when it comes to donut making. I’d like to give the ol’ make em round yourself a try but haven’t done so yet. If you don’t have your own donut pan, you can pick them up just about anywhere (Target, your local grocery store) for under $10. That’s a bargain if you’re a donut lover or live in a house full of donut eaters.
AND – If you just aren’t into the donut thing at all, you can absolutely use this recipe as one for banana bread and just prepare in a loaf pan. Increase your cooking time to 50-55 minutes (it varies depending on your oven) or until the toothpick comes out clean as a whistle.
I’m convinced that everyone could use a little yoga in their life, be it for meditation reasons, to tone up, or to help cope with minor illnesses. If you research enough, you’ll find there’s a yoga pose for everything and the health benefits are a few pages long.
For my Tuesday, Thursday and Sundays I will be doing yoga sessions either early in the morning or later in the evening depending on at what point I do my 45 minute session on the elliptical. These are my off HIIT days and I would like to use those to concentrate more on tone and balance; something I desperately need.
Now I am by no means a yoga expert. Everything is always a learning experience, especially when it comes to our own physical bodies and the extent of what they can do. For the first week of summer sweat sessions, these are the following poses I will be doing. Feel free to jot them down if you’d like to give them a try – all of them are beginners poses and fairly easy to do!
Okay, so I know that today isn’t Tuesday and that’s usually when everyone enjoys their favorite day of the week because it’s tacos for dinner. But it is Friday and these can be considered pizzas; at least according to me that can.
Did anyone else use to order the Mexican Pizza from Taco Bell during their late teens/early twenties-my-metabolism-is-fantastic days? I miss them so much! I didn’t have refried beans in the pantry and forgot to grab them while at the grocery – so these aren’t my way of copying Taco Bell. I save that for a evening when the only person who enjoys beans in the house (me) will be the only person who will be enjoying beans on a flatbread (me again).
Until then! Enjoying this version, which is just as good by the way. If you want to drizzle some sour cream over-top yours, I suggest adding it to a little bowl along with a teaspoon of milk. It helps thin out the sour cream and keep the taste.
More pictures next time! I was in too big of a hurry to eat these.
I love recipes that call for rotisserie chicken. Not because it makes cooking slightly easier, you can always cook your own rotisserie chicken instead of buying one from your local grocery store. But because of the taste of a rotisserie chicken.
We don’t necessarily have a good local take-out, or I haven’t found one yet. So as someone who personally loves fried rice, I’m always excited when preparing this one. I’ve been meal-prepping meals for fitness programs that I have been doing and Chicken Fried Rice is an awesome, low-calorie lunch. You’re getting your protein, vegetables and a healthy grain all in one dish.