All week I’ve been making a conscious effort to eat more greens, guzzling green smoothies and keeping my meals super clean. I have to say, it was not that difficult, and I do feel great, it was also a nice distraction to the fact that winter is now rearing it’s ugly head. I did not however get that “wow” feeling that I guiltily, well, hoped for. It’s a humbling reminder that health, fitness and wellness is an ongoing, sometimes love hate process.
So I will try to continue being as conscious as I can about eating more greens wherever I can fit them into my daily life. For the rest of my life! I don’t need reassurance on a daily or weekly basis that this lifestyle, although it’s hard work at times, is worth it. The benefits may be vastly obvious twenty or thirty years down the road, but with each day that goes by I know I’m doing at least one thing that is good for me and that’s a pretty darn happy thought!
So without further adieu here is my Foodie Friday recipe, for the love of healthy food…
This recipe has been creating a buzz in the online health circles and it was worth the hype!
Difficulty level: 3/5
3-4 Large zucchini, sliced thinly
3 cloves garlic, minced
3 cups spinach
4-5 crimini mushrooms, sliced
1 Large can of San Marzano tomatoes (they’re always the best for tomato sauce because of the low acidity)
1/2 yellow onion
Sea Salt and pepper
Basil, either fresh leaves or dried
Reduced fat Ricotta cheese
1. Empty can of tomatoes into pot and mash with a potato masher or fork. Peel carrot and put WHOLE into pot of tomatoes, also adding half an onion whole.
2. Bring tomatoes to a boil and then reduce heat and simmer for 45 mins to an hour.
3. Remove carrot and onion, and add salt and pepper to taste.
1. Heat oven to 350 degrees.
2. Chop zucchini in long thin slices as if they were lasagna noodles. Drizzle a little bit of olive oil in a baking dish and set aside.
3. Add a small amount of olive oil to a frying pan and heat garlic over medium heat. Add mushrooms and spinach, only cooking until they are very lightly cooked (they will continue to cook in the oven.)
4. Now you’re ready to make your lasagna! In your baking dish begin to layer sliced zucchini so that there is some overlap. Next cover layer with tomato sauce. Then add a small dollop of ricotta cheese every inch or so over the layer. Repeat for 4-5 layers.
5. On the top do a layer of the spinach, mushroom and garlic mixture. Really thick on the spinach layer, sprinkle dried basil or place fresh basil on top, and finishing with dollops of ricotta again.
6. Spread the remainder of your tomato sauce over the top layer and cook for aprx 45 mins or until top layer gets a little crispy.
7. Allow to fully cool before cutting. This is an important step as there will be a lot of liquid from the veggies when it first comes out of the oven. It will fall apart if you cut it while hot!
|This was so yummy!|