If you read my weight loss blog you may know I’ve been feeling a bit out of control lately. My house is in disarray as I prepare to move into an apartment wating for my new house to be built. I recently started a new job at a local University and I threw my back out a couple of days ago. Needless to say I’m pretty stressed and, like many people, food seems to be my go to stress reliever.
You’d think, considering I started and run a site called GreenLiteBites I’d seek solace in healthy wholesome food but no. This week I’ve eaten out at least 3 times, ate almost an entire bag of Dorritos and my “handful” of M&M’s were more like cups. So yesterday in the middle of my disaster zone…
…I decided to find comfort NOT in the quick, mindless, junk food munch but in the satisfaction of preparing a healthy meal from scratch. Amazingly the processes of scouring my empty fridge and pantries for what I had on hand and finding a creative way to put it all together was much more of a stress release for me.
I can’t promise many new ideas in the coming weeks but I will try to use my current situation to challenge myself. If I don’t, I see a lot fast food in my future and although the husband would be ecstatic I want to treat my and the kid’s (the toddler recently celebrated is 4th birthday) bodies a just little better then that.
So on to this idea! For some reason I have a gross of zucchini in the fridge. It’s actually the only fresh veggie in there. I also had ripening grape tomatoes, a small chunk of onion and some REALLY old garlic. This is what I came up with…
- 1 medium zucchini
- 1 tsp olive oil (4g)
- 1-2 slices of a sweet onion chopped
- 1-2 cloves of garlic minced
- 1 carrot diced
- about 10 grape tomatoes halved
- 1/4 cup uncooked quinoa (42g)
- 1/2 cup of our fav broth (water would work but you many want to add bouillon for flavor)
- Dried parsley your fav dried spices (optional)
Cut the zucchini in half lengthwise and scoop out the flesh with a spoon or melon baller. Chop the flesh and set aside.
Heat the olive oil in a medium sized pot over medium-high heat. Add the onion and garlic and cook until the onion starts to get transparent and garlic just starts to brown. Add the diced zucchini guts, carrots and tomatoes. Cook for a few minutes allowing the flavors to merge and the veggies to soften a bit.
Stir in the dry Quinoa. Add the broth and bring to a boil. Cover and reduce to a simmer. Simmer for 10-15 minutes until the quinoa absorbs most of the liquid.
Meanwhile, preheat the oven to 425 degrees. Line a small casserole dish with aluminum foil and spray with non-stick cooking spray. Sprinkle the zucchini with some kosher salt and your favorite spices (totally optional.) I used garlic powder, onion powder and a bit of chili powder.
By this time the quinoa should be about done. Scoop the mixture into the zucchini boats. You will have more then enough, just pile it in there. Top with a bit of dried parsley and bake uncovered for about 15 minutes allowing the zucchini to soften and the stuffing to dry out just a bit.
|Servings||Amt per Serving|
|350||8g||10g||old: 7||new: 9|