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!

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!