Because I like consistency, let’s recap what I ate yesterday (Tuesday) on Wednesday! I have also posted my review of Super Duper Weenie under the Foodie Finds tab. Verdict: highly recommend for any gourmet hot dog lovers! WHAT-I-ATE-WEDNESDAY-NEW-BUTTON-PEAS-AND-CRAYONS1-300x150

I am linking up with PeasAndCrayons as well as The Big Man’s World.

Tuesday started off just like every other day – ACAI BOWL #FTW  Honestly, it doesn’t get old. Used my trusty Sambazon Acai Berry Pack (unsweetened because I like to go au-naturale), 1/2 cup strawberries, 1 frozen banana (my new addiction), and 1/3 cup Kind Cinnamon Oat Cluster Granola (it’s vegan and gluten free – YAY!)

Can’t stop. Won’t stop.

Now if I could only bring myself to splurge on a blender, I bet they’d be even better! : ) If anyone has any blender recommendations, I’m all ears.

I want something dependable, that I know won’t combust after 5 smoothie bowls, and I’m hoping to start making my own date balls and nut butter, so something that has other functions (puree, mince, etc). AKA I need a heavy duty blender. Do I just spend the $400 bucks and get an industrial style blender, or do I try to finagle a cheaper option and hope it holds up? Moral of this story – spend the money now, or buy a cheaper one hoping I won’t have to replace it in like mmm… the next 3 years?

Lunch was boring. Steel-cut oatmeal with a packet of Artisana raw organic almond butter. These little single serve packs SAVE ME. I don’t even want to know how much almond/cashew/nut butter I was eating before, but I’ll tell you one thing, it definitely wasn’t a single serving…. I love that these are easy to transport, so when I get my mid-day craving, I don’t have to unpack an entire jar of nut butter. Not that I mind, but I’ve definitely gotten some weird looks pulling a jar from my purse. #MaryPoppins

Work day break… My kind of double fisting

Fluids for Days

Chocolate Brownie Quest Protein Bar heated for my mid-afternoon/pre run club snack. Heated. Of course. Someone actually asked me if I was eating brownie batter. Why no, I am not. However, it is just as delicious : )

Now… for the main attraction… DINNER! I am so impressed with myself you guys. Not only did I actually go through my Vegetarian magazine and find a recipe I wanted to make, I brought the recipe to the store, bought said ingredients, and MADE the dinner! While not as pretty as the magazine (surprise to no one), I think it was pretty tasty!

Not the prettiest, but the most delicious : )

I need to figure out timing of my photos a little bit better. I forgot to document the steps since I was so excited that I was being so domestic. I did make some modifications, but over all it was GI, Crohns, and RUNGER friendly!

It only took 30 minutes to make. 10 minutes prep – 20 minutes bake.

Not what mine looked like…

4 Large zucchini, halved lengthwise
1 Tbs olive oil 1 medium onion, chopped (1 ½ cups)
1 red bell pepper, chopped (1 cup) – went with green because it’s what I had
1 cup cooked chickpeas – kidney beans, same dif right?
3 tomatoes, chopped (1 cup) – no tomatoes were included, it’s a texture thing…
2 tsp dried thyme
1 cup shredded reduced-fat Cheddar cheese – No che for this girl
4 oz low-fat plain yogurt – used greek yogurt (only 2 oz)
½ tsp Paprika
½ cup crushed potato chips – I omitted this, #healthify people

1. Scoop out seeds and flesh from zucchini to create ¼ inch-thick shell. Chop flesh, and set aside. Place zucchini shells in baking dish coated with cooking spray.
2. Heat oil in large skillet over medium heat. Add onion, bell paper, chickpeas, tomatoes, thyme, and chopped zucchini, and sauté 5 minutes or until tender.
3. Fill each zucchini shell with ½ cup chickpea mixture. Stir together cheese, yogurt, and paprika in a small bowl. Spoon 2 Tbs cheese mixture atop stuffing in each zucchini, then sprinkle each with 1 Tbs crushed potato chips. Bake 20 minutes, or until stuffed zucchini are heating through and crispy on top.

Nutritional Information: serving size = 2 stuffed zucchini 341 calories, 19 g protein, 15 g total 5 (5g sat fat), 39 carbs, 17 mg chol, 370 mg sodium, 9 g fiber, 16 g sugar

For a super quick, super healthy meal, it was delicious. Maybe I’m biased because it’s not my typical “eggs and a multi-grain wrap” dinner, but I think this recipe was a huge success.

Did you cook anything new this week? You know it! And because of my success, I’m already looking for another recipe for next week ! : )

What’s your favorite super quick, super healthy meal? 

22 thoughts on “WIAW 3

  1. Okay, I eat Quest bars constantly and never heated them – I ate a chocolate brownie one yesterday and never thought to do that, OMG. I do the whole Paleo thing and made some pretty spectacular chicken dishes this week! As for a blender: I went through 3 cheap ones until I took the plunge and bought a Vitamix. Best decision ever – I vote industrial strength! You won’t regret it.

    Liked by 1 person

  2. I used to eat nut butter straight from the jar when I came home from work for some time. Then I was wondering why I was never hungry when dinner time came around. Until I realized that my nut butter consumption had been insanely high. One portion is just so tiny :-/

    Liked by 1 person

  3. Ummm that zucchini looks amazing! Congrats on the recipe success! I have been seriously kitchen-lazy this week, but recently I’ve been making a lot of pizza. Mostly because I can control what goes on mine and my daughter will actually eat it.

    Oh and that is most definitely also my kind of double fisting. In fact I might need to make a Starbucks run at lunch now.

    Liked by 1 person

  4. My blender advice: for smoothie bowls etc, a $15 Walmart blender is sufficient. Then I would get a $20-$40 food processor for date balls, nut butters and soups. I just saved you major $$ 😎
    I cooked a couple desserts this week (one for me and one for a friend). My skills are increasing everyday 🙂
    My super quick healthy meal is a “bowl” with rice, hummus, avocado and salsa.


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