Zucchini-Poblano Lasagna {recipe}

Remember I’m not great at writing recipes, so just stay with me. This one is good. We started the Keto/Low Carb High Fat diet last fall. John started it in October and I dragged my feet for another month before getting on board. I didn’t want to tell him he was right. Last summer when I went for my check up my doctor even said that I may need to try cutting carbs or whatever it was in my diet that was adding the weight. I workout 5-6 days a week and was gaining weight. News flash: you can’t out exercise a bad diet. In case anyone was unsure.

So here we are 6 months or so in and hubby is down 50+ pounds and I’m down about 18, both of us lots of inches! Funny thing is I/we don’t really miss the carbs and sugar that much. Every once in a while I have a craving but John has some serious self control.

A lot of the recipes we use are ones other people have tried and perfected. This is one I created, although someone out there has probably done something similar. I just kinda threw some things together. A friend of mine puts green chilies in her lasagna and she brought it to me one night and it was so good! That’s what made me think to put the poblano peppers in this lasagna. Plus we’ve been using poblano peppers in a lot of recipes lately.

This recipe is low carb when compared to regular pasta lasagna, but depending on your ingredients could still be 8-10 carbs per serving. That’s way, way less than lasagna noodles! It all depends on your goal for the day.

Zucchini-Poblano Lasagna

First, roast the poblano peppers. Here’s info on how to roast the peppers. I roasted mine about 20 minutes in my oven, this recipe says 30-40. Depends on how charred you want them. Definitely place them in a covered dish and let them cool before peeling the skin and taking the seeds out.
Roast the peppers. I pureed some (more on that later) and left some in flat “sheets”. Here they are straight from the oven. Cover them and let them steam, it makes it easier to peel later.
Make your meat and sauce like normal. I typically use Jennie O’ Turkey sausage. You can use ground turkey, Italian sausage or go meatless if you prefer!
So far, the Kroger Organic 4 cheese spaghetti sauce is the lowest carb I’ve found so far in the store, already seasoned. I bought San Marzano whole tomatoes in a can this weekend and made sauce. It’s 3 carbs compared to 5 + in most jars. I found a brand called Rao’s, but it was $9.29 at Kroger. I don’t have that kind of budget!
Try not to add any other liquid because the zucchini has lots of water.
Next up, the Zucchini.
I cut up 6 this last time, but only needed 5. You may want more depending on how many people you are feeding. Roughly peel it, cut the ends off, slice very thin strips top to bottom. Don’t use the core. Cut strips all the way around. I use a trash bowl when I’m peeling and cutting veggies. Surely I’m not the only one!
Lay all the strips out on paper towels, sprinkle with salt, cover with paper towels and try to squeeze the water out. Mine sat out for several hours and still had water in them. I baked the strips for a few minutes too. Just watch them, they will burn.
Back to the peppers. Peel the charred skin, remove the core and seeds. You can see what I mean by “flat sheets”. These make good replacements for tortillas in a mexican casserole as well. Then I pureed some of the peppers in my food processor.
Pureed peppers! I save the extra for breakfast casserole, soup, just about anything you want to make yummy!
Ricotta cheese mixed with the puréed poblano peppers, if you want. I added Parmesan cheese. You can add basil, spinach, oregano, whatever you like. We have fresh basil growing in our kitchen window. I use it whenever I remember to grab it. It smells amazing!
The sauce is simmering while all this other prep is happening.
I did 3 layers total in my 8×8 pan. I started with zucchini on the bottom.
Then a layer of meat sauce.
Then add ricotta cheese and mozzarella cheese.
Then I did a layer of the pepper “sheets”.
Then more meat sauce, ricotta, and mozzarella cheese. Bottom and top was zucchini with the middle being poblano.
I baked mine for about 30 minutes at 350 degrees. Remember the zucchini is watery, so the dish may be too. Once it sits in the fridge over night it does hold up better, but right out of the oven you will notice the water. It still tastes good, trust me! If I wasn’t in such a hurry to eat it, it might be better if it rested a little on the counter before serving. Y’all let me know if anyone tries that!
This recipe is time consuming, I’ve only made it twice and it was on my day off.  I initially cut it into 6 servings but we ended up with closer to 8 servings.
Anyone tried a zucchini lasagna?

 

Throwback Thursday: Spaghetti Squash casserole

This is one of our favorite recipes and definitely our favorite with spaghetti squash. If you missed it the first time, check it out here.

Spag squash on the plate

And if it’s easier, you can Pin it here.

Do you like spaghetti squash? What’s your favorite way to cook it?

Did you workout today?

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Let us run with endurance the race God has set before us. Hebrews 12:1

Recipe: Spaghetti Squash casserole

I originally found this recipe online, but the link is no good anymore so I improvised my best from memory. Here’s my version of this yummy spaghetti squash casserole!

Spag squash complete

Start with roasting a spaghetti squash. I have tried several ways and found the best way is to cut each end off, then slice it in half. Scoop out the seeds and lay face down in a baking dish with just a little water and some spices (basil, pepper, garlic powder) Bake at 400 degrees for 40-50 minutes until tender.

spaghetti squash

Once it’s done baking you can easily scrape the squash out with a fork. Don’t forget to scoop out the seeds before you roast it!

spaghetti squash cooked

While the squash is hot add the cream cheese so it melts. I start with half of a package and add more if I need it. Sometimes I roast the squash the night before so I just warm it in the microwave with the cream cheese.

ingredients Spag squash

In a large skillet cook the onion with olive oil. I take the turkey sausage out of the casings and brown in the pan with onion and garlic, drain the fat. Add 1 small can of tomato sauce and the spinach to let it start wilting.

spag squash cooking

I then add the jar of spaghetti sauce and let it cook for a few minutes. Add the sauce mixture to the spaghetti squash and cream cheese, top with mozzarella cheese and bake for 20-30 minutes at 350 degrees.

Ingredients:

  • Spaghetti squash, roasted and shredded
  • Onion
  • Garlic
  • Sweet Italian Turkey Sausage (or go meatless). Remove the casings.
  • Spaghetti Sauce, any kind. I use an organic brand from Kroger.
  • Raw Spinach
  • Cream Cheese. (Low fat, fat free, or the kind with greek yogurt)
  • Mozzarella cheese

Spag squash on the plate

This does not last long in my house. I hope you enjoy it as much as we do!

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Let us run with endurance the race God has set before us. Hebrews 12:1

January Jumpstart Day 9: Pre and post workout food

Happy Thursday! Welcome to day 9 of January Jumpstart.

Let’s talk pre and post workout meals and snacks today. I’ll share a few recipes that I like.

workout fuel

Probably my favorite and easiest pre-workout snack are these granola bites. Here’s the original recipe, from A Dash of Compassion. I changed it up a little.

Granola bites:

  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup oatmeal
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/4 cup raw agave nectar, plus a little more since I use a cup of the main ingredients.
  • 2 teaspoons pure vanilla extract
  • 1/2 cup raisins
  • 1/2 cup coconut

Put all the ingredients in a food processor. Roll them all into balls and store in the freezer. I usually get 15-18 out of a batch. The “dough” will be sticky, wet your hands when you roll them and they don’t stick.

Granola bites

If it’s a long run, I eat a bagel with peanut butter and banana. (if I get up in time). If not, it’s banana in the car on the way to my meeting place. I have to get better about eating before those really long runs.

One of my favorite post workout snacks or meal is a protein shake. So far my favorite protein powder is Body Fortress. We do the Super Advanced Whey Protein powder, mostly chocolate but sometimes I grab a strawberry too. John just adds powder and milk in a shaker bottle and drinks it. I put mine in a blender with frozen fruit, mostly strawberries, cherries and banana, with water.

Neocell recently sent me this Collagen Sport recovery powder to try. I’ve been using it this week. So far I really like it too. Watch for a giveaway from them this month too!

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Post workout recovery drink of choice is usually Muscle Pfarm Amino mix. I prefer it really cold so I mix it the night before and store it in the fridge. I’ve been trying a lot of different ones lately and I’ll update you on those.

I really like the Advocare Rehydrate gels too. I cannot do the Gu gels, the texture and taste just doesn’t work me. But these gels are good. I usually eat one mid run if it’s over 14 miles and will carry these during my full marathon.

  advocare 2

Most recently I’ve tried CytoSport CytoMax drinks for pre and during workout. I have the mixed drinks and the powder. It’s becoming one of my favorites! I want to try their Whey Isolate drink too.

cytomax 2

And I just thought this was funny!

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What do you eat before a workout?

What about post workout?

Favorite drink for recovery?

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Let us run with endurance the race God has set before us. Hebrews 12:1

Pumpkin protein muffins {guest recipe}

I have found a Pumpkin protein muffin recipe I’m in love with! I’ve tried a few recipes with protein powder and it seems like you can always taste the protein. You can’t in these.

One of my fellow Zooma TX Ambassadors, Jennifer, writes at The Fit Fork. While checking out her blog I stumbled upon this recipe.  She originally made them as donuts. I cannot find a donut pan so last night mine were muffins and mini muffins. I almost got out the cake pop pan.

Here is how mine turned out, go check out Jennifer’s post for the recipe. I also have it pinned here, if that’s easier for you.

pumpkin muffins2

 

Look how yummy!

pumpkin muffins

Is all this pumpkin driving you crazy? Or can you eat it every day?

Do you have a great recipe for protein muffins?

Did you work out today?

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Marathon training: 10 down, 8 to go!

Week 10 is checked off! I’m getting excited, I kinda wish it would hurry up. But then that would be wishing away my favorite time of the year. I am dreaming of Turkey and Dressing already. Oh, and Pumpkin Pie.

ZOOMA Ambassador Badge 2014

I’m so excited to announce that I’m a Zooma Women’s Races Texas Ambassador for the 2014 race in the Hill Country! It’s April 12 and they offer 5k, 10k and Half distance. Come join me and use the code TXAMB9 for 10% off your registration!

week 10

 

Training this week:

Sunday: Gym day, light weights, abs and cardio.

Monday: Walked the track a few times while Ally was practicing, just to loosen up my legs.

Tuesday:  Ran 4 miles, 9:16 pace

Wednesday: Ran 8 miles, 10:06 pace

Thursday: Walked 4 miles, 13:30 pace

Friday: Rest Day

Saturday: Ran 13 miles, 9:21 pace

This week I made these very yummy egg quiche/muffin things again! They don’t last long in our house. The original recipe is here. I used spinach instead of broccoli and added canadian bacon.

  eggs

Tuesday’s glorious 4 mile run in perfect temps!

Tuesday2

And my longest mid-week run, 8 miles, under a perfect clear sky full of stars!

wed 2

Then we get to Saturday, 13 miles, 75 degrees, 300% humidity! But still a good pace. Oh and my heart rate monitor strap chaffed me, it’s unpleasant to say the least.

I use body glide but apparently not well enough this morning. This is the first time the HRM strap has done that.

13miles

This morning’s run was the hardest but I still had a great pace. I’m hopeful I’ll be able to push myself when I need to in the marathon. Now all I have to do is double what I did today! (YIKES!!)

The long runs are about to get crazy and I have 2 halfs coming up. If I’m going to run 13 miles I might as well get a medal for it!

Did you race this weekend?

Did you workout?

Any big plans?

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 Let us run with endurance the race God has set before us. Hebrews 12:1

Fall for Fall, Recipes, day 4 {guest post}

So excited that Julie at Julie is Coco and Cocoa is sharing her pumpkin bundt cake recipe with us today! It’s a good thing I like pumpkin!

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Hello! My name is Julie and I blog over at Julie is Coco and Cocoa.
I am a Mom to three feisty boys. I love to knit, craft, and cook (okay, eat). I’m a Texas girl, who calls Fort Worth home.

julie

I love bundt cakes.

So I was really excited when I came across a recipe that actually called for an entire can of pumpkin instead of just 1 cup like some recipes do.

I chose to top mine with powdered sugar.

 

Pumpkin Pound Cake
2 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 TBSP baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
1 can (15 oz) pumpkin puree
Preheat oven to 350º.
Grease a bunt pan and set aside.
In a medium bowl whisk together baking soda, flour, cinnamon, nutmeg, salt and cloves and set aside. In a large bowl combine oil and sugar.
Add in eggs on at a time beating well after each addition.
Add dry ingredients to sugar mixture, alternating with pumpkin puree until all is well combined. Batter will be thick.
Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes before turning over onto plate.

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TRIPLESBLOGGERS

You can find Triple S bloggers all over the web!

Sara:

Shelly:

Sarah:

Thanks for joining us this week with Fall recipes! Hopefully you found something new to try!

Have a great weekend!

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#GoalsCheck, Protein Cupcakes & a Treadmill Workout

We had some crazy wind and rain here yesterday, fortunately that was the worst of it. Made for a hectic afternoon though.

I’m down to 5 days until my half! Ally and I have a pretty exciting weekend planned as well. We are going to see Taylor Swift with some friends and we are all excited! It will be Ally’s first concert!

Protein Cupcakes!

I tried a new cupcake recipe I found this week. The original recipe comes from Abby at Back at Square Zero.

Protein cupcakes 2

I left out the white chocolate chips and my version came in at 100 calories, 2.5g protein and .5g fat. My protein powder may have less calories than hers. Recipe yielded 23 cupcakes and they are pretty good!  I’m anxious to try the chocolate version!

Protein Cupcakes

Protein cupcakes 3

Treadmill Workout

Sara at She Cooks, She Crafts, She Runs shared a Treadmill Workout today. I don’t know about you but I despise the treadmill, or at least running on it. I can get about 2 miles on it and I’m done. I don’t know how anyone makes themselves stay on it longer. I’m hoping this workout will give me something new to try!

Sara quote

 photo treadmillburn_zpsa30b1cac.jpg
I also fell off the wagon on squats this week, but sort of on purpose. I was afraid my legs would be too sore and tired before my half so I’ll pick it up next week! Here’s the challenge if you haven’t seen it yet. You can start any day of the month you want! I’ll back up and start with 130 squats next week.
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It’s #GoalsCheck time!

  •  Abs: still working those at least 3 days a week.
  • Weights: I am so happy I was able to get a few extra reps bench pressing the 45lb bar and I did a few reps after adding 10lbs to it! YAY!
  • Training: It’s taper week. I’ll get about 4 miles Thursday and 3 miles Saturday and that’s it before the race!
  • Water: more good than bad.
  • Food: again more good than bad

I have had an unspoken goal for this half. I really, really, really want a sub 2 hour and by sub 2 I mean 1:59:59 is fine! I’ve been training at a pace that I feel like will get me there but this humidity may stop me in my tracks! It’s been rough but I know adrenaline on race day will get me through some of it. If I don’t get a sub 2 on this race I know I have many more races to try again!

What goals have you set? Are you reaching them?

Feel free to link up your goals here!

Hope you are having a great week!

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Let us run with endurance the race God has set before us. Hebrews 12:1

Pinterest much?

On a scale of 1 to crazy, how addicted are you to Pinterest? Here are some of my favorite pins, including some recipes I’ve tried!

It seems my most useful pins are recipes. I’ve tried several and most of them are great, there was at least one Pinterest fail. I should have taken a picture of how mine turned out. For Valentine’s day I thought I’d throw a pasta dish in the crock pot. This one looked so yummy! I’m sure it was just failure on my part. I’ll try it again, just not in the crock pot. It was total mush.

Pinterest fail

This taco bake is so easy and can be made with any ingredients. It’s a good Sunday evening snack meal for us.

taco bake

I am seriously addicted to pinning outfits that I’m sure I’ll never own or be able to pull off, but I love it anyway!

Cute dress

And of course weekend casual in my Nike’s!

Nike outfit

This girl’s blog (Mama Mandolin) got me excited about trying to flaunt my natural curls, they haven’t seen daylight since 1996!

curly hair

I sorta started this project for Ally’s room. I need a lot more frames though! I love it!

Allys room

I love, love, love this! Should be easy to make, right?

Bible verse

We made these for first day of school teacher gifts ~ they were a hit!

Apple n caramel

That’s my Pinterest boards in a nutshell!

You can follow me at:

What are your favorite pins? Or what do you pin the most of?

Have a great week!

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Let us run with endurance the race God has set before us. Hebrews 12:1