Day 2: Accountability Challenge

Day 2: 8-2

Breakfast: Banana Caramel Shake with coconut water
Lunch: zucchini/avacado mac and cheese
Dinner: 2 hard boiled egg whites, zucchini and a tomato
Snacks: slice of zucchini bread
Water Intake: 85oz (8 with beauty booster)
Exercise/Workout: hour of yoga mixed with abs and bonus workout below + sum
Steps (if you have a Fitbit or tracker): 6600
Today I succeeded in: Organizing my work life after missing Monday and getting a workout in
I could have done better in: taking my 10 minute breaks to go for walks instead of working through them and maybe not eating the zucchini bread

Bonus workout: DONE
20 squats x 3
30 second plank x 2
45 second skaters (or curtsy squats) x 2

Here in New England, Zucchini and all types of summer squashes are in season.  I pick a few a week from my own garden and the farm stands are fully stocked with them as well. I honestly feel like I eat it every night and I am pretty sure it is because I do.  Here is one of the ways I like to cook it:

2 Zucchini

1 heaping tablespoon Coconut Oil

Season Salt to taste

Black pepper and Sea Salt to taste

I simply heat the oil in a saute pan until hot.  I add the sliced zucchini rounds to the pan and sprinkle with season salt. I stir occasionally until lightly browned and serve with salt and pepper to taste. Quick, simple and easy!

Enjoy!

Grilled Zucchini

There is nothing better in the hot summer months than fresh veggies from the garden!  We have planted a wide variety this season, tomatoes, cucumbers, peas, beans, swiss chard, brussels sprouts, corn and lots and lots of herbs.  When veggies are freshly picked you don't want to boil them and lose that fresh picked flavor.  So tonight when we picked our first zucchini of the season we decided to grill it.  In my opinion it is the best way I have ever had it!

So this is super easy, all you need to do is slice your zucchini into fours.  While we wanted to stick to not losing the natural fresh taste we decided to lightly brush it with olive oil and then just add some salt and pepper to taste. Place them face down on the grill and cook until lightly chard. Remove and serve as the perfect summer side.  I decided to serve these with my Sauteed chicken with Browned Sage Butter!  Enjoy!

Parmasan Pasta Salad

So last night I was starving when I got home from work and wasn't really in the mood for any meat!  My husband cooked himself some delish chicken but while we waited I through together a quick on the spot pasta salad with what we had in the house.  I love using Barilla Veggie Pasta.  You get a full serving of veggies in each serving without having to add in the extra's.

Once this was done cooking I drained the pasta and tossed it with some EVOO.  I added a few shakes of grated parmesan cheese, that melted right into the warm pasta, a little parsley and a little basil.  I finished it up with 1 can of sliced black olives and sea salt.  For throwing something together at the last minuted it was absolutely delish and my husband agreed! Had to write about this one to make sure I never forget how to make it!

Fried Coconut Shrimp and Mashed Butternut Squash

So tonight we both felt like seafood, as you can't eat chicken and pork EVERY night!  I picked up some shrimp and coconut on my way home and couldn't help but grab a delicious butternut squash as I walked by the veggies! This is one of my favorite veggies but it is sad as it means Fall is fastly approaching.  I like to prep all my ingredients before I begin.  In one bowl I mix 3/4 cup of beer with one egg, in the next flour and in the last coconut.  I also have peeled my shrimp (about 30) and removed their tails as well as cut up my squash to get it boiling in the prepared water. 

I first coat the shrimp in the beer mixture, then the flour, beer mixture again and finally the coconut before setting aside on a cookie sheet.  Once done place in the fridge for about 20 minutes while you heat your vegetable oil on the stove.  Once the oil reaches about 350 degrees it is time to throw in the shrimp!  I do it in 2 to 3 batches and place on a plate lines in paper towels to help absorb some excess oil. 

Once the squash is fully boiled and soft (about half an hour) drain and return to the pan.  I use a potato masher to mash the squash and add 1/3 cup of packed brown sugar, 3 tablespoons of margarine and salt and pepper to taste!  Lastly it's time to place everything on a plate and.......

ENJOY!

Sauteed Squash - Farmer's Market

This time of year one of my favorite things to do is to go to the local Farmer's Market that is held every Sunday on the lawn of Fairhaven High School. All the produce is locally grown and extremely fresh and flavorful. This week I came across Zucchini Balls that I just had to try.  I also grabbed a couple summer squash to go with them.

I decided to saute them on the stove while my husband was busy on the grill cooking our citrus marinated chicken tenderloins. I began by slicing the squashes and heating about 3 tablespoons of oil on the oven.  Next I added the squash to the heated oil and added 2 tablespoons of Italian seasoning and salt and pepper to taste. I covered and let simmer for roughly 10 to 15 minutes checking frequently.  I then added two tablespoons of margarine and continued to cook covered for about another 10 minutes. 

You do not want to over cook the squash as it will just turn to mush.  This is why cooking time can vary depending how thickly you cut the slices, so always keep a close eye on it while cooking. We now have the perfect veggie to add to our citrus marinated chicken and garlic mashed potatoes! 

As always, ENJOY!