Zucchini Lasagna Boat Recipe

I saw a recipe recently, well it was actually just a photo with the recipe title on pinterest, for "Spaghetti Squash Lasagna" & thought I HAD to try it!

But when I went to the store to grab the ingredients, they were out of spaghetti squash. That's where the idea to roll with zucchini came from!

So I never actually read the original recipe...

Often times, I'll see a photo of something & just guess on how I can recreate it.

OR I'll read part of the recipe & decide how to make my own version.

You could say that even a quick parooze on pinterest might just inspire my entire weekly meal plan.

(I'm pretty sure I get that food-creativity from my momma!! She taught me while I was growing up to use what you've got & improvise when you can! She also taught me how to look for great sales & stretch your meals.. super valuable lessons!)

That's actually EXACTLY what happened last week.

I pulled up pinterest - saw photos of the spaghetti squash, stuffed peppers, greek salad & a kale, sweet potato, chicken crock pot recipe - jotted down a rough list & ran to the store within an hour!

Okay, so back to the "recipe."

Since I didn't measure anything, we all have to get a bit creative.

Let's all just agree up front to use our imaginations a bit so you can cater this to your taste/what's in your fridge + be willing to go with your gut to decide when it looks about "right."

Deal?

Zucchini Lasagna Boats

Ingredients:

Zucchini

(grab the largest or widest pieces you can find)

Cottage Cheese

Shredded Mozzarella Cheese

Egg

Seasonings

(I used Himalayan Salt, Pepper, Red Pepper Flakes & Dried Parsley)

A marinara or sauce of your choice

So how many veggies do you buy..

I would say to plan for at least one zucchini for each person.

We each had a half when we were eating it as a "side" with some grilled chicken, but could have eaten more & definitely would have if it was our primary entree.

When I made this "recipe," I was only cooking for the two of us. So keep in mind that my LOOSE directions are for two zucchinis/people.

Directions:

1. Wash the zucchini, cut in half (long ways) & scoop out the middle part to create your "boats"

When I scooped out the seeds, it still wasn't quite wide enough. So I used my knife to widen it up a bit, then followed with a spoon to clean it up.

Not going to lie, it about killed me not to have a purpose for the scooped-out pieces. If you're a SUPER creative person, maybe you can come up with some ideas. Maybe buy a little more zucchini & use the left over parts with it for zucchini bread?? I don't know.. but if you're a #FrugalFelicia too, let me know what you decide to try!

Then, I seasoned my veggies with some himalayan salt + pepper & placed in a dish.

(I sprayed my dish with a little coconut oil)

2. Create your FILLING

This is where you're going to have to eye-ball//go with your gut.

Because I'm totally spit-balling here as I estimate what I used.

First, I grabbed my cottage cheese. Let's say I used a cup & a half to two cups for the two of us. However, I had some extra filling I ended up scooping on top.

Next, I cracked one egg into the cottage cheese.

Then, I sprinkled a palm full of shredded mozzarella in.. I saved a a little for the tops too!

Finally, I seasoned the mixture with himalayan salt, pepper & dried parsley.

Stir this until it's completely mixed together.

3. Fill your boats!

Like I said, I ended up being PRETTY generous with how much I put in mine!! I definitely could have stretched it to share with a third zucchini.

4. Top with a marinara or sauce of your choice & sprinkle with a little more shredded mozzarella cheese

I personally used a DELICIOUS mushroom marina that I got one sale (BOGO at publix!). You could use anything though, depending on your tastes. Something plain, spicy, with meat, etc!

5. Bake at 350 degrees covered for 30 minutes.

Then, for uncovered for another 30 minutes OR until zucchini is fork tender & the top is golden brown!

Seriously, it's THAT easy!!

And gosh - it tastes great, is inexpensive to make, is healthy & can be tailored to your tastes!

You could totally prep several of these for extra meals during the week OR this would be an easy meal to prepare if you have several guests coming over!

I already have a few variations in mind to try with this "recipe" in the future:

1. I'd love to add some sautéed spinach and/or mushrooms to the cottage cheese mixture!

2. I'd love to try mixing in either a browned meat (turkey or grass-fed beef) OR some chopped veggies (like onion, grape tomatoes or mushrooms) into the marinara on top!

I have no doubt that this SAME concussion could easily fill yellow squash, large tomatoes, spaghetti squash, portobello mushrooms OR be a tasty topping with egg plant! You could even slice any of those veggies in a way that would allow you to make more of a traditional, layered veggie lasagna!

Be sure to let me know if you try any variations of this recipe that turn out extra tasty.

Bon Appetite!

{be sure to SHARE this recipe with your friends!}

Spaghetti Squash Pad Thai Recipe SHARE

Recipe & Photo Source: Beachbody Blog

Need a low-carb healthy recipe to add to your lunch or dinner menu this week?

Pad Thai with Spaghetti Squash

Ingredients:

1 medium spaghetti squash (about 3 lbs.)

2 Tbsp. tamarind paste (or rice wine vinegar)

2 Tbsp. fish sauce

1 tsp. raw honey

2 to 4 Tbsp. water

12 oz. extra-firm tofu, cut into small cubes

3 Tbsp. cornstarch (preferably GMO free)

8 tsp. peanut oil, divided use

1 medium onion, thinly sliced

2 large eggs, lightly beaten

4 cloves garlic, finely chopped

¾ cup fresh bean sprouts

4 medium green onions, cut into 1-inch pieces

2 Tbsp. chopped peanuts

Lime wedges

Cilantro sprigs

Crushed red pepper

Instructions:

-Preheat oven to 350° F.

-Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.

-To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.

-Coat tofu in cornstarch in a small bowl; mix well.

-Heat a large wok (or skillet) over high heat.

-Add 2 tsp. oil, swirling to cover surface of pan. Add tofu; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.

-Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with tofu. Set aside.

-Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.

-Add remaining 2 tsp. oil to pan, swirling to cover surface of pan.

-Add garlic; cook, over medium-high heat, for 1 minute.

-Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.

-Add sauce; mix well.

-Add bean sprouts and green onions; mix well.

-Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.

-Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

Tips:

If you can’t find tamarind paste you can substitute rice wine vinegar.

Thai fish sauce is Nam Pla, but you can use another kind if you have it.

*Feel free to share, y'all*

‪#‎HealthyRecipes‬ ‪#‎LunchRecipes‬ ‪#‎DinnerRecipes‬‪#‎SpaghettiSquashRecipes‬

Fix APPROVED, Healthy Avocado Dressing

I LOVE a good salad, especially when I'm on a meal plan requiring lots of veggie intake- like the container system that's a part of the 21 Day Fix, Hammer & Chisel and even similar to that of 22 Minute Hard Corps (releasing March of 2016).

HOWEVER, I do most definitely get tired of just using a simple vinegar or vinaigrette day in and day out.. I mean, I'm a recovering Ranch-aholic, y'all.. #thestruggleisreal

Fortunately, this recipe came in my 21 Day Fix meal plan/cookbook and I'm sharing it today with YOU as a tried and true delicious concoction!

What the portion fix meal plan refers to as Creamy Herb Dressing, I refer to as a Healthy Avocado Greek Yogurt dressing because of the star players in this mash up.

Ingredients:

1/2 C Plain Greek Yogurt

1 Ripened Avocado

3 Tsp Lemon Juice

1/4 C EVOO

S&P

Dried OR Fresh Herbs

(all I had was dill, tarragon, garlic, parsley & basil)

Instructions:

Combine all ingredients but olive oil in blender and blend until smooth. Slowly add in EVOO until you achieve creamy consistency. And that's it.. really, y'all!

This recipe makes about 10+ servings and if you're following a meal plan using the color coded container system I mentioned above, one serving is considered an ORANGE container.

I put this on top of a salad yesterday with grilled chicken, mixed greens, organic salsa and shredded cheese & it was just UH-mazing.

FYI: If you have avocados at home to make this dressing, but they aren't ripe yet... hop on over to THIS post where I explain HOW to ripen those puppies up asap!

Beat the Binge, Stop the Starving: Find Balance in Portion Control

Because having a plan when it comes to nutrition doesn't mean you're on a diet. Because portion control doesn't mean you're starving.

..

A Plan = Guidelines = Discipline = Results

..

When I started the 21 Day Fix meal plan, I learned so much about what my body needed in order to be properly fueled.. How to structure my meals and really food prep. How to make this truly a lifestyle.

..

I've been able to overcome bad habits like skipping meals, starving my body with calorie counting to lose weight & having emotional binge eating sessions.

..

Could you use a system, support and guidance?

📧👉 lindseykollar@yahoo.com

#portioncontrol #mealplanning #foodprep

Best Kept Protein Secret: Cottage Cheese

Okay peeps... I tried cottage cheese for the first time today & I have to say that I was pleasantly surprised!

I knew the health benefits were spot on, but was curious what the taste/texture would be & if it would be something I'd want to eat regularly.

Let me break it down for ya, friends.

Nutritionally:

It's rich in protein!

It's recommended for expectant mommies and athletes because of the essential nutrients it contains.

 It's an excellent source of B12 vitamins that aid in various metabolic activities within our bodies.

It also contains lots of other vitamins and minerals that:

 help with digestion

aid and improve various biological functions

decreases stress and even cramps (thanks potassium)

maintains blood sugar (magnesium)

&

strengthens bones (calcium)

Taste/Texture:

 It's thicker, like Greek yogurt.. With some chunks like feta cheese. It's a mild taste that can be used for sweet or savory combos.

Serving suggestion (for newbies especially):

Go sweet. Pair with granola for crunch and fruit for a natural sugar.

For my folks with no heart.. I mean SWEET TOOTH 😂 go savory: serve with tomatoes, cucumber and avocado- season with pepper!

Cost:

Cottage cheese is CHEAPER than Greek yogurt. So add another protein option to your fridge and you wallet with thank you ✌️

Try new foods that FUEL your body.. You might even realize that you like them. ..

What LINDSEY Eats: A Peek into My 21 Day Fix Food-Genda

As most of you know, I'm a huge advocate of the 21 Day Fix {original & extreme} because of the results I felt and saw in just 3 weeks. Check out my journey HERE.

The secret sauce with this program is the NUTRITION, which is most people's down fall when it comes to achieving results or even maintaining a healthy lifestyle.

Within the 21 Day Fix meal plan, you have your categories, the recommended foods within each category and the appropriate serving size of each. Based on a formula that calculates your caloric needs from your activity level, current weight, etc you will be told how many portions of each food category you should be ingesting on a daily basis.

The gist is: portioned whole foods + shakeology + 30 minute workouts = results

..and it's legit.

So let me show you the food list that I created when I started the 21 Day Fix, which made my life mega easy and straightforward when it came to selecting food items.

On the list- YES. Missing from the list- NO.

I do very well with black and white boundaries, so if you're the same I hope this helps!

After really just a week, I figured out which foods I like the most and what was easiest to prep --> I cook ONCE a week. I believe that if you fail to plan, you plan to fail. My nutrition is no exception. Sundays are my day to prepare & the rest of the week is HEAT & EAT.

From this list, here is what I found myself eating most often.

PROTEINS

Chicken, Ground Turkey, Turkey Burgers, Eggs and Greek Yogurt.. oh my! 

There are so many different ways to season, mix, and prepare these proteins that they just don't get old for me!

*Food Prep Tip:: When selecting meals to cook each week, try to stick with recipes that use the same 2-3 proteins to save $ and time!*

GREEN VEGGIES

Romaine for salads, Snap Peas for a snack or stir fry, Cucumbers to munch on and Roasted Broccoli as a dinner STAPLE. Of course, I might wash and chop carrots, zucchini, onion and tomato too- but you get the gist. These are veggies I can interchange for various meals and use in multiple ways!

FRUIT

I like fruits that can be eaten alone as a snack, mixed into my breakfasts or serving with a nut butter. I also like fruits that don't cost a bunch of money, since I get two large servings every single day. 

CARBS

Oh my precious carbs. Going with HEALTHY options that are a blank canvas: Quinoa, Sweet Potatoes and Steel Cut Oats. I mix my oats in the morning with berries and a side of greek yogurt ALL.THE.TIME. The quinoa can be served plain as a side, mixed with veggies as a salad dish OR serving steamy on top of a bed of greens with taco meat or something! Seriously, y'all.. give quinoa a change. It's SO so good! Lastly are my beloved sweet potatoes. You can microwave and half these bad boys OR cube and roast them for a side. Serving tip: roast cubed sweet potatoes with carrots and top with goat cheese (yellow+green+blue) . HOLY HEAVENS.

Healthy FATS

Avocado, Cheese and Hummus.. need I say more?

SEEDS & DRESSINGS

For my salads, I make my own 21 Day Fix dressings directly from the meal plan! Usually, I make one new dressing each week or two. Instead of getting multiple seeds and nuts on hand, I get a medley of unsalted nuts to use as a snack or to top a salad.

 OILS & Nut BUTTERS

Typically, I cook with olive oil and bake with coconut oil. I also like to blend in a half TSP. of coconut oil into my coffee.. so darn tasty. And the only nut butter I ALWAYS keep stocked is an all natural crunchy peanut butter. I eat it with fruit, on it's own or mixed into my morning oats/greek yogurt.

So I'm guessing you're wondering how the amazing Shakeology fits into this meal plan? Besides perfectly, these are the appropriate categories!

One scoop of shakeology counts as one protein serving. If you like to mix your shakeology with a splash of unsweetened almond milk, it would count as a part of a carb serving.

Seasonings

It's important to me to spice things up a bit, so that the foods I like to eat often don't seem boring and overly redundant. It's amazing how a little cinnamon on apple slices, red pepper flakes on green beans and cumin on ground turkey can make a world of difference. There are TONS of approved spices in the meal plan, as well as fresh herbs. These just so happen to be my favorites.

Condiments

Only because hard boiled eggs are LAME without hot sauce and my turkey burgers would be lonely without dijon.. these are two approved condiments that are ALWAYS stocked in my fridge.

No-Guilt Sweetener

I understand that plain greek yogurt can be a little shocking if you've never eaten it that way before. Sprinkle a little trivia or stevia on top to take the sharp sour edge off. If you're on the traditional 21 Day Fix meal plan, you are allowed to use honey, I believe. On the extreme version's meal plan, this is as good as it gets- and it works for me!

Creative Hydration

Hydration is SO important for anyone, but the way I keep my water intake from becoming dull is with a daily La Croix and with lemon or lime infused water!

Thanks to Autumn Calabrese, the creator of the 21 Day Fix, writing her new cookbook called "FIXATE" (check it out, HERE) I can switch things up even more!

Follow my blog as I cook through some of her new recipes including what's pictured here: Pumpkin Cream Cheese Muffins (1 purple + 1 orange), Pumpkin Pie Energy Bites (1/2 yellow) & Almond Chocolate Protein Squares (1/2 red + 1/2 yellow).

I'd love to answer any of your questions about the program and see if this might be a good fit for you.

Off to get my Plyo Extreme Fix on. Happy Monday, friends!

Lindsey