2 large zucchini washed and shredded into pasta strips with a julienne peeler
1 cup of skim ricotta cheese
2 TBS of chopped fresh basil
1/4 tsp garlic powder
dash of fresh grated nutmeg
1/8 tsp ground pepper
1/4 tsp sea salt
17 oz of Pomi Tomato Sauce
Preheat oven to 350 degrees. Grease an 8x8 glass casserole dish. Steam zucchini pasta for 10-15 minutes or until tender. In a mixing bowl combine ricotta, basil, garlic, nutmeg, pepper and salt. Drain zucchini and toss with pasta sauce and place in casserole dish. Spread ricotta cheese mixture evenly on top of zucchini noodles and sprinkle with parmesan cheese and bake for 30 minutes until browned and bubbly. To add extra protein add in cooked lean ground turkey with the zucchini and sauce.
Today's Workout Blip:
Today's workout from my Get in Shape Girl Bikini Plan worked my shoulders and arms. One of the challenging and scary exercises for today is the Clean and Press. I pulled my back out in January and ever since then I am very careful with my exercises and routines as to stave off injury (I'm almost 30 ya'know!) I really am loving my step mill workouts and look forward to them on my Thursdays with this plan. It is almost had to believe I dreaded this cardio workout and avoided it the first 2 weeks of the plan. Below is a 25 minute step mill plan for you to try from Shape Magazine.
Until next time stay strong and carry on!