Back to Basics – Clean Eating, Exercising and Family

Summer has been a blast. Too much fun, really. We started with a trip to the Balboa Island for a week with my in-laws and husband’s family.

Happy hour with the family at classy Mutt Lynch's!

Happy hour with the family at classy Mutt Lynch’s!

Came home for a few days and then I was off to NYC for a girls trip.

After and amazing dinner at the River Cafe in Brooklyn.

After and amazing dinner at the River Cafe in Brooklyn.

I came back home in time to spend the 4th of July with about 10 families up in Shaver Lake.

Moms gone wild in Shaver!

Moms gone wild in Shaver!

All the kids!

All the kids!

 

 

We’ve been back to Shaver any free weekend we have, just hanging out with friends and taking out the boat.

All the littles hanging out together.

All the littles hanging out together.

 

 

Emerson and Quinn getting ready to ride the tube!

Emerson and Quinn getting ready to ride the tube!

 

 

There’s been champagne dinners, Wine tasting to Paso Robles and countless eats/drinks with friends.

Champagne dinner with the girls!

Champagne dinner with the girls!

 

 

Wednesday wine tasting in Paso Robles.

Wednesday wine tasting in Paso Robles.

 

The Engineer and I just got back from a weekend in San Francisco yesterday only to un-pack, wash clothes and re-pack for a long weekend in Tahoe this Thursday.

The Engineer post half marathon in SF!

The Engineer post half marathon in SF!

I’m so ready to get back on track and get back to the boring daily schedule that the School year provides.  I love summer and all the extra day light it provides, but I am way more healthy when life is boring.

I eat better when we are home and not traveling. I plan dinner for the week and we aren’t eating out nearly as often.  I work out more consistently and harder when there’s no all day on the lake days that ruin a week’s worth of healthy living.  We also spend more time together as a family just hanging out at home when the kids are on a schedule.  No more mid-week sleepovers, camps with friends and quick, unhealthy dinners! Even though school doesn’t start for another 3 weeks, I’m getting a jump start on my health and getting back to basics starting today.

Cooking wholesome, healthy and balanced dinners is my first priority and on tonight’s menu is THIS recipe from none other than Pinterest! I’ll let you know how it goes!

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