{Day 3} of Pre-Challenge and a {Recipe}

Hi Everyone!

Heading up to Indianapolis this weekend for a patio shopping trip (Homegoods, you'd better not disappoint me) so, will hopefully have some goodies to share. Follow me on instagram! I may need you to help me decide on things.

I got a good yoga practice in yesterday. This is one of my favorites. Yoga Journal has a great line-up of videos. I mix it up every once in a while, but I always come back to hip and side opening practices.

Have I mentioned how much I hate food logging? I'm sticking with it, but wow, it is an eye opener. Join me at MyFitnessPal. Sucky things are less sucky when you know other people are doing it too.

After three days of logging just how much I eat, I've realized I really need to work in more veggies. I love veggies. I'm just lazy when it comes to prepping them, in all honesty. Why? No clue, but I'm going to have to get over it. I was seriously craving pizza last night (no clue why. This is not something I ever crave. I actually don't really crave things anymore unless I'm tired. Then it's like I shove food in my face hoping that it will give me energy when in reality, I just need a nap.) I knew that neither pizza or a nap were in the cards, so I had to have the next best thing...

Zucchini Pizza Boats

*update: hmmmm. well, zucchini is way misspelled ^^. that's embarrassing... sorry!

Ingredients:

• 1 zucchini, cut in half lengthwise
• 1/2 tsp garlic, minced
• 1/8 cup red sauce (I use Classico Tomato & Basil because it’s lower sugar)
• 1.5 oz mozzarella cheese, shredded
• 1 Tbsp parmesan cheese, shredded
• 6 grape tomatoes, halved
• Salt and pepper to taste
• Mini turkey pepperoni slices (optional, I used 1 regular one and cut it julienne)

How to:

1. Preheat oven to 350F.
2. Using a spoon, dig out the meat of the zucchini from each half by scraping out the inside and place in a bowl. I turned the spoon over and kind of scraped it out.
3. Mix garlic, red sauce, and salt and pepper into scooped out zucchini.
4. Refill zucchini “boats” with mixture.
5. Top with mozzarella cheese, tomatoes, pepperonis (if using) and parmesan.
6. Bake for 20-30 minutes. 

This was the first time I made these, but next time, I'm going to try and dry off the meat of the zucchini, or maybe leave out the cherry tomatos. It's a pretty watery recipe. It didn't affect the consistency or taste, but they were slippery!

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