Day 1: Accountability Challenge

We all know I love a good challenge and I am already 3 weeks in to an online accountability challenge to help drop a couple lbs and glad to say in 3 weeks I am down 5.9lbs.   I'm not going to lie, its around this time I start to slack and get off track so what better time then to join ANOTHER 30 day accountability challenge that is done through a private facebook group. This challenge will challenge me to stay on track with meals, water intake, workouts and thinking of both the positive and not so positive, need to work on, aspects of my day, everyday, for the next 30 days. I decided along the way I will keep track of it all here and try to share a recipe a day to go along with the challenge.

Day 1: 8/1/16

Breakfast: Banana Caramel Herbalife Shake with coconut water
Lunch: Grilled zucchini
Dinner: Chicken with zucchini/avocado mac and cheese
Snacks: Cup of mixed berries (straw, rasp and blue)
Water Intake: 101oz (doesn't include shake or coffee)
Exercise/Workout: Sick day so no workout
Steps :5500 (felt better and took the dog for a walk)
Today I succeeded in: Drinking a lot of water
I could have done better in: Steps and exercise

Recipe of the Day:

This isn't an everyday meal but is a healthier version for when I need my mac and cheese fix. 

Half box tri-color pasta with half box protein pasta, cooked to liking 1 zucchini, diced and boiled until soft1 avocado 1/2 onion, diced1 tablespoon minced garlic3 tablespoons flour2 cups shredded cheese of choice (I use mozzarella and colby jack)1-3/4 cup of skim milk1/4 stick unsalted butterSalt and pepper to taste 
First cook the onion and garlic in the butter until the onion is soft and mixture is fragrant. 
Combine zucchini and avocado in food processor and add to the sauce

Next, add the flour, stirring until dissolved. 

Add the milk and stir to make sure nothing sticks, stir occasionally until thickened. 

Add the cheese, salt and pepper. 

Finally, stir in pasta

Most importantly, ENJOY (in moderation) 

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!