Zucchini Bites

I'm always trying to beat the sugar addiction. To say I love sugar is a gross understatement. This week I've done pretty awesome at my quest for clean eating. The body is an amazing thing and the more I age, the more I truly appreciate it's miraculous abilities. I am such a believer in the philosophy that how we eat can really determine how we feel! 

This last week I tried some new things. Every morning I put a 16 oz glass of fresh lemon water by my bathroom sink. The bathroom is always the first place I travel to in the morning. I chug the entire bottle down when I see it sitting there. By the way, you can figure a big gulp is almost an ounce of water. Most people don't realize your body needs rehydrated first thing in the morning. After emptying my water bottle, I take it to the kitchen and fill it again several times throughout the day. Especially in the afternoon. I also take a bottle of water with me everywhere. If I forget one, I stop and buy a bottle. If you are tired in the afternoon, you don't need a diet coke! YOU NEED WATER! And most likely some healthy fuel for your body! Wow, what a difference staying hydrated makes. I've also been looking for new ways to cook and new ways to eat whole foods! 

It wasn't two days into being off sugar and junk food that I noticed the places in my body that were starting to feel arthritic felt 100 percent better. Pain was my motivation for changing how I eat. It also wasn't two days into my attempts to form new habits in eating the nutrients that do a body good,  that I realized, I don't know how to cook healthy!

Warning: You might be seeing a lot of healthy stuff, like these yummy Zucchini Bites I'm making today. 

Here's to EATING CLEAN!

Ingredients

4 medium, fresh Zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh Rosemary & Thyme, minced
Smidge of olive oil
Salt & Pepper to taste

Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned. 

ENJOY! AND EAT HEALTHY, STAY HEALTHY!

Dinner Recipe: Baked Potato Casserole

A baked potato sprinkled with cheese and sour cream? Delicious. All the makings of a baked potato in an entire casserole dish? Really delicious. With this recipe for baked potato casserole, this popular side dish takes center stage as the main course.

The great thing about this casserole is that you can easily adjust the recipe to match what you like in your own baked potato. Bacon or no bacon; chives or no chives; even if you want to use different cheeses, there is plenty of room to experiment and make the recipe your own. And if you’re looking for a dish to bring for a potluck or a side dish for a big dinner table, this casserole comes in handy then as well.

Get ready to serve lots of second helpings after bringing this dish to the dinner table.

Baked Potato Casserole

Ingredients

• 8 medium-size potatoes, peeled and chopped into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese (divided)
• 6 slices of bacon, cooked and chopped
• 1 small onion, chopped
• 1/2 cup sour cream
• Green onions or parsley for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
3. Put the potatoes back in the saucepan and toss with the bacon.
4. In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
5. Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
6. Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.
7. Enjoy!