Turning 35 and A Workout

So, this past weekend I turned 35 and it was glorious.  We were lucky enough to sneak away for a night in San Francisco with friends.  I got to our hotel room and found these beauties waiting for me-

All white - my favorite!!

All white – my favorite!!

Our evening started out by enjoying pricey cocktails at a luxurious hotel.

Crown and 7-up – dangerously good!

Love these ladies!

Love these ladies!

Moving onto a much anticipated menu at Salt House and laughing while eating over-rated food.  Amazing how simple food can be so much better than complex creations! We joked that the marinated olive appetizer was the best part of the night!

The Engineer and me.

The Engineer and me.

WAY past my usual bed time we decided it would be a good idea to dance a little and ended up failing miserably trying to fit in at a club.  None of us remembered our hot pants or crop tops so we decided that it was time to call it a night – It was barely past midnight. I felt old, but wise.  I was proud of myself that I enjoyed the night in moderation.  What mattered was the company I was with and the memories we were making.

My favorite cake - Carrot cake from Whole Foods.

My favorite cake – Carrot cake from Whole Foods.

So, now that I’m back into the swing of a regular week here’s a little work out to try over the weekend!  Enjoy!

Pyramid burner1

 

Turkey Zucchini (No Noodle) Lasagna

Julia Child

Hello friends!  So, since we are in the Lenten season, I was looking for some vegetarian meals to cook on Fridays for dinner and I came across a no noodle vegetable lasagna.  You read that right – NO NOODLES.  Low carb lasagna is a misnomer in my book.  I didn’t even think it was possible! I ended up making it during the week so decided to add some Turkey and please the Engineer – but, you can definitely omit the turkey and make it 100% vegetarian and still 100% delicious.  Hope you enjoy – it was a winner at our house and will definitely be making this again!

FYI – I actually prepped the whole dinner the night before and just stuck it in the fridge covered with foil.  It was so easy to pop in the oven after work and only have ONE dish to clean!

Turkey Zucchini Lasagna

For your sauce layer:

1lb ground turkey (optional)

I jar of your favorite marinara (I’m partial to Trader Joe’s green can)

1 Tablespoon Italian seasoning

– Brown turkey and season.  Add sauce and simmer 10 minutes.  Let cool.

For the white layer:

1 Container 32oz. plain Greek yogurt

1 cup shredded mozzarella cheese

1 bunch of chopped fresh basil

– Mix all ingredients together and set aside.

For your Zoodle Layer:

3-4 Zucchini thinly sliced (I used a knife, but a mandolin would be perfect.)

Start with a Sauce layer, then add a layer of Zoodles followed by a white layer.  Repeat with Sauce, Zoodles and white.  Feel free to sprinkle a little Parmesan or additional cheese on top.  Cover with foil and stick in the fridge if you aren’t ready to eat it yet.

If you are…

Preheat oven to 400* Bake covered for 50 minutes, then uncovered for another 10 minutes.  Mine was pretty runny due to the moisture of the zucchini.  It didn’t bother us one bit- we just used a slotted spoon to serve.  I might try and salt the zucchini beforehand next time to release their moisture…who am I kidding?  I won’t do that – an extra step to this super easy dish? No thanks!

Enjoy!

-Blake