Engine 2 Zecret Zucchini Bread

Holy moly! It has been a log time since I have blogged, and even longer since I dabbled on this particular blog.

Recently, I picked up the Engine 2 cookbook and have been really eager to try out some of the recipes. Today, finally, I decided to make the Zecret Zucchini Bread and it turned out fabulous!

 

Recipe for one 8X4 inch loaf

1/3 cup unsweetened plant based milk

1 avocado, halved, pitted, peeled, and mashed

1 tablespoon ground flaxseeds

1/2 cup dry sweetner

2 teaspoons pure vanilla extract

1 teaspoon lemon zest 

1 1/2 cups spelt flower

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1 cup grated zucchini 

1/2 cup walnuts (optional)

1/2 cup raisins (optional)

Preheat oven to 350 degrees and lightly grease an 8x4 non stick pan

In a mixing bowl, combine milk, avocado, flax seeds, and dry sweetener. Mix until smooth. Add vanilla and lemon zest.

Sift in flower and baking soda, baking powder, salt, cinnamon, and allspice. Mix until all ingredients are well incorporated. 

Fold zucchini and min in the walnuts and/or raisins, if using. Pour batter into the prepared baking pan. Bake for 60 to 70 minutes, or until the top is very firm to the touch and sides are pulling away from the pan. 

Let the bread cool for at least 30 minutes, then run a knife around the edges and carefully invert the loaf onto a cooling rack. Be sure it is fully cooked before slicing!

Serve and enjoy!

Two weeks ago today.....

I decided to take a break from eating meat. When I made this decision, I wasn't sure how long it would last or if this would be a permanent change in my life. But, so far it has been a positive change and I am seeing the benefits in my waistline and my energy level.

When I weighed in a few days ago, my weight was the lowest I have seen it in at least 2 years, and I am down 1 pant size! Another added benefit is my GI issues have completely gone away, and my stomach feels better than ever.

Also, with the help of FitClick I have been able to successfully track my diet each day, and have the help of my Uncle to hold me accountable! The great thing about FitClick is that it is a social networking site for weight loss. You can add friends, write on each others wall and even participate in board posts.

Everyday this is getting easier and easier, so I do not see a change in my diet anytime soon, and will hopefully continue to see a change in my waistline!

Meal Plan- Week of 5/13/2012

Alrighty, after about a week hiatus from working out (I had a boo boo) and not exactly sticking to my diet, but not completely ruining it, I have decided it is time to get back on track and start meal planning again.

Tonight I laid out my menu to make convenient dinners on nights that I work, and made more complex and involved meals on the nights that I do not.

So, for this week we are having:

Monday: Turkey burgers with brussel sprouts and sliced cucumber
Tuesday: Protein pancakes and eggs with sliced melon
Wednesday: Quinoa lettuce wraps
Thursday: Black bean salad
Friday: BBQ Chicken with green beans and red potatoes
Saturday: Chick'n Nuggets with a green salad
Sunday: Avocado egg salad wraps

The beautiful thing is that besides the produce, I have all other ingredients. Grocery shopping will be really easy this week and cheap!

Spinach Spaghetti

The past couple days I have been preparing some light and healthy dinners for the hubs and I. While browsing the most addicting site ever (pinterest) I seen a picture of Spinach Spaghetti, but unfortunately there was no recipe linked to it. So, I decided to use the same concept as I would pesto, but use the spinach instead of basil, then hope and pray it turned out!

Luckily it did, and here is the recipe for all of you to enjoy!

Spinach Spaghetti

Ingredients:

• 3 Tbs. Extra Virgin Olive Oil
• 1 lbs. Spinach
• 1 lbs. Spaghetti noodles or whichever kind of pasta you like
• 6 Tbs. of milk
• 3 cloves of garlic
• Parmasean Cheese
• Red Pepper Flake (optional)

Start off by boiling your pasta and warming up your extra virgin olive oil in a pan, then add your garlic and spinach to the pan. Cook the spinach until it is wilted and then add the milk. Remain cooking the spinach on medium heat until all the moisture in the pan is gone. 

Once the milk has dissolved, scoop the spinach mixture into a food processor to shred the spinach into tiny bits. After all the spinach has been processed add it to the pasta. 

Top with parmasean cheese, red pepper flake, and enjoy!

Run Forrest...........

Tonight, I had to literally drag myself off the couch to do my workout. This is something I have to do just about everyday, even though once I am actually doing the workout, I enjoy it. But tonight, while doing my routine I became bored and wanted to quit. About halfway through, I did quit, but instead of plopping back down on the couch I went out for a run. The difference between this run and any other "run" I have attempted was that tonight, I actually was able to run. I couldn't believe it! Usually, once I am a quarter of the way down the street I have to stop and catch my breath. That is something I have been ashamed of for quite a while, but this time I almost made it a quarter mile without stopping.

I have been working out for a little over a month, 6 days a week, an hour a day. This is the longest I have worked out without stopping, and I am finally seeing physical changes in my body. As of last week my waist is down 4 inches and my hips are down 2 inches. My pants are officially sagging and I am able to fit into my old jeans.

Along with working out I have made a significant change in my diet as well. I will be honest in saying that I do have a cheat day where I have pizza or a burger, but it is all in moderation and I only do it once a week.

One thing I thoroughly enjoy are those MorningStar Buffalo Chick'N Nuggets and veggie burgers. Having these items for dinner or lunch makes me feel like I am able to eat a real burger or actual chicken nuggets, but keeps it healthy.

Another thing I am extremely proud about is that my husband is also doing a beachbody workout and joining me with eating healthy. Today we went shopping to pick up some vegetables and he was excited about picking some things out and planning what we were going to have for dinner.

Well that is enough of my rambling, until next week!

Meatless Monday- Black bean Lasagna

Please excuse my temporary absence. This past week has been a little crazy between work and school, and yes, I know this is the same excuse I have used a million times before. But, at least it is true, and I have been working out instead of blogging. Next week I should have time for both as school will finally be over!

Tonight for dinner I made one of my favorite vegetarian meals. It is very inexpensive and very tasty for being a vegetarian dish. At least once a week the hubs and I try to cut down on the meat intake due to cost and to branch out and try something different.

I thought I would finally get around to sharing the recipe with everyone and hope you all make it and enjoy it!

Black Bean Lasagna

Ingredients

• 1 tablespoon vegetable oil

• 2 onions, chopped

• 4 cloves garlic, chopped

• 1 (14.5 ounce) can chopped tomatoes

• 1 cup salsa

• 2 (15 ounce) cans black beans, drained and rinsed

• salt
 and black pepper to taste

• 2 avocados - peeled, pitted, and mashed

• 1 tablespoon fresh lemon juice

• 12 (6 inch) corn tortillas, quartered

• 2 cups shredded Cheddar cheese

Directions

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
• In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
• Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
• Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Nutritional Information 

Amount Per Serving  Calories: 331 | Total Fat: 19.7g | Cholesterol: 30mg

Week 2 Update!

Hola everyone! Wow, it has been one heck of a week and I am glad to say that as of this morning I am down half a pound. It may not sound like much, but hey, I will take it! That number isn't going up, so that is all that matters!

One new recipe that I have been wanting to try out is for Asian Chick Lettuce Wraps.

I made them last night and they were amazeballs!

These wraps are very simple to make and require very little ingredients.

You will need:

• 1 Head of iceberg lettuce
• 1 lbs. of ground turkey or chicken
• 1 cup of brown rice
• 1 bag of broccoli slaw
• 1 medium size red onion
• Sesame Dressing

You will start off by browning the ground turkey and seasoning it with your favorite seasoning. While the ground turkey is browning, prepare your brown rice and mix it with the ground turkey when ready. Next, you will slice the stem off the lettuce and then gently peel back the leaf's so they stay round and bowl like. Dice your red onion and rip open the bag of broccoli slaw. 

Top the lettuce with your ground turkey/rice mixture, broccoli slaw, red onion, and sesame dressing. 

Serve and Enjoy! 

While grocery shopping yesterday, I ran into a lot of temptations. I was DYING for an iced coffee and seen all kinds of crackers I wanted to give a try. Crackers are my favorite snack and I could polish off a box in one sitting! Bad, I know. To help resist these urges and to stick to my budget, I decided to purchase some workout clothes instead. Since I don't really have anything to workout in, I picked up a pair of running shorts and hot pink tee to match! They are adorbs! Problem is, the shorts are a wee bit snug, so continuing my workout routine and healthy diet will be motivation to wear them some time soon!

Today, I decided to take a pre-workout walk and made the hubs come along with me. We walked 1.97 miles in 40 minutes and I burned 260 calories! I gotta admit, when I got home I was a little pooped, but re-energized with a light snack and plan on doing my Insanity workout shortly.

I have to admit, it has only been 2 weeks since I started Insanity and I feel awesome! There are days when I have to drag myself off the couch and turn on Insanity (yesterday), but am so happy when I finish. 

Ok, enough about me. Anyone have any healthy recipes they would like to share? I am always on the hunt for light and healthy lunches and dinner ideas!