I am such a sucker for pasta, bread, CARBS!!  Ha ... it is my go to for comfort food.  I made the switch to whole grain or whole wheat pasta when I first made my lifestyle change.  My next mission was adding in veggies and they do make great veggie noodles but I decided to try zuchini lasagna from www.SkinnyTaste.com and it did not dissapoint!!  My whole family LOVED it!! 

Zucchini & Turkey Pasta

1/2 lb ground turkey
1/4 t crushed red pepper flakes (more or less to taste)
salt
1 small onion, diced
2 cloves garlic, minced
1 large zucchini
15-oz tomato sauce (about 2 cups)
3/4 c grated mozzarella
freshly grated Parmesan

Preheat oven to 350 F.

In a skillet cook the turkey, red pepper flakes, salt to taste, onion & garlic until the turkey is cooked through & the onions are translucent. 

Using a peeler or a mandolin, slice the zucchini lengthwise into thin ribbons. We found a Y peeler to be perfect for this.

Spoon just enough tomato sauce onto the bottom of a 5" x 6" baking dish to coat it. Lay 1/3 of the zucchini slices on top of the sauce overlapping as you go.

Spoon 1/2 of the turkey mixture on top of the zucchini. Then top with 1/3 of the remaining tomato sauce & sprinkle with 1/4 c of mozzarella. Add another layer of zucchini slices, using 1/2 of what you have left) then the rest of the meat, 1/2 the remaining sauce & 1/4 c mozzarella. Use the last of the zucchini slices to make one more layer. Top with the remaining tomato sauce & mozzarella & then some grated Parmesan.

Bake for 45 - 60 minutes until the cheese is melted & brown & the sauce is bubbly. Allow to sit for about 15 minutes before slicing & serving.

Serve 2 hungry people or 4 not so hungry.
(double this recipe to make a full-sized lasagna)


Anyone else have a wild sweet tooth!?  I have battled this for several years so I have spent a lot of time researching some of my favorite treats for when that sweet tooth kicks in! 



Nonstick cooking spray
1 cup Old Fashioned Rolled Oats
2 tsp ground Cinnamon
1/4 tsp Sea Salt
2 medium ripe Bananas, mashed
1/4 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. Lightly spray baking sheet with nonstick cooking spray.
3. Combine oats, cinnamon and salt in a medium bowl, making sure to mix well.
4. Add mashed bananas, and chips mix well
5. Drop by heaping Tbsp onto your baking tray
6. Flatten the cookies with wet fingers (so they don’t stick) or a silicon spatula.
7. Bake for 14-15 minutes, or until they are firm.
8. Cool and Enjoy!

For those use the 21 Day Fix program they break down this way
Makes 8 cookies 1 Yellow 1/4 purple per 2 cookies



HEALTHY BANANA OATMEAL MUFFINS   

HEALTHY BANANA OATMEAL MUFFINS 

 

Healthy Banana Oatmeal muffins for the Mom win today!!  My kids come by their sweet tooth honestly and my oldest is so picky and stubborn that I have to get creative if I want him to eat foods the fuel his body instead of sedate him with overloads of sugar.  We are FAR from perfect but when I can reduce the amount of sugar ADDED to a recipe even better for me.  Insert this great recipe!! I LOVE clean eating and its been 4 years we have been on this journey and while all these recipes are 100% clean there are subs you can make to clean it up even more.  

Ingredients

  • 3 cups old fashioned oats
  • 2 Tablespoons brown sugar (This is minimal but can also be ommitted)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup mashed ripe banana - I used 3 
  • 2 Tablespoons coconut oil (in place of oil you can use greek yogurt)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups milk, I use almond milk
  • 2 Tablespoons mini chocolate chips (we use dairy free when we have them) 

Instructions

  1. Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. In a large bowl combine oats, brown sugar, cinnamon, salt and baking powder.
  3. In a separate bowl whisk together mashed bananas, oil,eggs and vanilla until well combined. Whisk in milk.
  4. Pour milk mixture over oat mixture and stir well to combine. The batter is going to be very liquidy and appear like it's soupy. It's not supposed to stick together like most recipes; just stir until everything is well combined. 
  5. Use a scoop to fill the muffin cups all the way to the top. Try to get each cup is filled pretty evenly with oats and liquid. You don't want to end up with a cup with more liquid than oats.  This more becomes an issue towards the end. 
  6. Sprinkle the tops with chocolate chips and bake for about 20 minutes or until set and just lightly brown on the edges. (Baking time may be slightly longer if you use liners)
  7. If you didn't use liners, allow the cups to cool completely for easiest removal then reheat to serve warm. Or, if you used the liners, allow to set for about 5-10 minutes, then remove from pan.

**These will most likely come out moist -- this is how we prefer them but you can always make them longer for different texture.  My daughter is dairy free so we use almond milk and cranberries to top hers (not pictured) -- dairy free chocolate chips are now in many stores and a great find for those who can't have regular!! 

**REFRIGERATE these to allow maximum shelf life.  We use a simple tupper ware container and my kids can warm them in the morning for breakfast or they will even eat them cold on the way out the door to football!!  We love the small size since its a great portion and complex carb to feel fuller longer!