Happy Wednesday! I want to get a run in before the rain starts, so lets get to it.
Breakfast: “Cookie Dough” 3/4 cup Plain Greek Yogurt, 10 drops of NuNaturals Vanilla Stevia, 1 tbsp of Peanut Butter & 1 tbsp of Vegan Chocolate Chips
Snack: Trader Joes Tomato & Basil Hummus with baby carrots
Lunch: Grilled Tofu. Haricot Verts, Brown Rice & Sesame Ginger Vinaigrette
Snack: Clif Z Iced Oatmeal Bar
Dinner: Veggie Skillet Lasagna
Dessert: 1.5 frozen bananas, 1 tbsp Peanut Butter, 1 tbsp Vegan Chocolate Chips (Looks very similar to breakfast!)
Workout of the Day:
1 Clean & Press
10 KB Swings 20 lb
2 Clean & Press
10 KB Swings 20 lb
3 Clean & Press
10 KB Swings 20 lb
till you reach 10 Clean and Press
Outfit of the Day:
- 1 tbsp. extra virgin olive oil
- 1/2 onion chopped
- 1 Tbsp minced garlic
- 8 lasagna noodles, broken into 2 inch pieces
- 1 (28 oz) can diced tomatoes
- 1 large zucchini, sliced
- 1/4 cup fat -free ricotta cheese
- 1/4 cup shredded mozzarella, plus more for topping
- 1/4 cup parmesan cheese
- Salt & Pepper to taste
- 1/2 tbsp Red Pepper Flakes (or less if you don’t like heat)
- 1 tsp Italian Seasoning
Directions
- In a large skillet, add olive oil and heat over medium heat.
- Add onions and cook, stirring frequently, until onions are translucent.
- Stir in minced garlic and cook for 30 seconds or so until fragrant. Remove from heat.
- Drain the tomatoes, reserving the liquid into a liquid measuring cup. Add water until it reaches the two cup mark.
- Add the tomato water to the onions and garlic mixture in the skillet.
- Add in 1 tsp. salt and stir to combine.
- Layer the broken lasagna noodles over top.
- Top with the drained tomatoes and spread evenly.
- Cover and cook over medium heat for 10 minutes, stirring every so often so the noodles don’t stick, always ensuring the noodles stay submerged int the tomato mixture.
- After 10 minutes, uncover and layer in zucchini. Cook for 8 minutes more until noodles and squash are tender and cooked through.
- Add spices to taste.
- Remove from heat and stir in 1/4 cup parmesan, 1/4 cup ricotta and 1/4 cup mozzarella.
- Stir together until melted and sauce becomes creamy.
- Top with additional mozzarella, if desired.
I calculated the nutrition for this recipe and if you eat 1/4 of the skillet it has 255 calories, 32 carbs, 9 grams of fat, 3 grams of fiber and 88 grams of sodium.
Enjoy!
I love lasagna and this looks faster and way more forgiving (I’m being taunted for the first time I made my BF lasagna and it was “dry”)
your cookie dough breakfast is calling my name right now. I have to try that! And this skillet lasagna too. It’s so easy and quick to make! Two great recipes here that I need to make!
I am so glad you shared that recipe because as soon as I saw it I was going to hound you for the recipe
That workout looks amazing. Writing that one down to give a whirl sometime.
Love the outfit! Every time I see that vest, it makes me wish I bought it!
I was going to say the cookie dough yogurt meal looked amazing and then I kept going and realized ALL of the meals looked good! That lasagna looks like the perfect end to a day.
The iced oatmeal bar is my favorite of the Z Clif bars!
That Veggie Skillet Lasagna looks SO good. What a genius idea! Thanks so much for sharing
.
I love that vest…where is it from?
J crew
Thanks! I love it