This week in the Clean & Colorful Kitchen we’ll be testing out a recipe for my meal prep company, also the Clean & Colorful Kitchen, that you don’t want to miss!
My goal in life is to help you live a Clean & Colorful Lifestyle to help you feel better, look better, naturally have more energy, reduce disease and probably even lose some weight. And to make that a reality, I’m coming at you every Friday from my Clean & Colorful kitchen (well, most of the time from the kitchen) with some real life tips, tricks, and strategies to help you master the 4 Universal Diet Truths:
- Eat more whole food.
- Eat all 5 colors.
- Drink a juice/smoothie.
- Exercise at least 21+ minutes per day.
Every Friday I’ll touch on one of those topics that will help you feel better and look better. Last video I gave you five ways to sneak more veggies into your meals. This week, to continue with our No Meat May support, I want to touch on the first two Universal Diet truths by sharing one of my favorite vegetarian recipes….zucchini boats!
GREEN: Papa’s Stuffed Zucchini Boats (GF, VEG)
I grew up in a single family home. My dad, who absolutely crushed it as a single parent, started feeding us zucchini boats about 35 years ago to get me and my brother to eat more veggies. I’m not exactly sure why it took me so long to get these added to the Clean & Colorful menu, but I finally did!
This recipe is so good, and I’m not just saying that since it has 35 years worth of testing under its belt. If you have kiddos you definitely want to give this recipe a try since it’s kid friendly, packed full of nutrition, and something that you’ll want to eat too.
- 6 Zucchini (4 pounds)
- 6 oz Broccoli
- 6 oz Yellow Onion
- 6 oz Celery
- 4 oz Red Pepper
- 3 cloves Garlic
- 3 Tbsp Olive Oil
- 1 cup Quinoa, dry
- 4 oz Mozzarella Cheese, shredded
- 2 tsp Garlic Salt
- 1 oz Flat Leaf Parsley
- ½ tsp Black Pepper
- 1½ cup CCK Marinara
Serves: 6 Regular Portion 2 Zucchini Halves Plus Portion 3 Zucchini Halves
Nutrition Notes: Balanced, High Fiber, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher
Regular: 354 Calories 16g Fat 42g Carbs 15g Protien 15g Sugar 9g Fiber
Plus: 531 Calories 23g Fat 63g Carbs 22g Protien 23g Sugar 13g Fiber
Equipment: Large knife, cutting board, skillet, 1” scooper, large bowl, baking sheets.
Materials: 28oz Meal Prep Containers + Lids, 1 oz Soufflé Cups.
1. Preheat the oven to 375 degrees fahrenheit.
2. Cut the ends off each side of the zucchini and cut in half lengthwise. Scoop out the pulp and leave ½” boats.
3. Chop the broccoli and zucchini pulp into ½” pieces.
4. Robo shred the garlic, onion, celery and red pepper.
5. Robo shred the cheese.
6. Chop the parsley and fill 1 oz soufflé cups.
1. Prepare the CCK Marinara.
2. Cook quinoa.
3. Place the zucchini boats into baking dish and add about 1″ of water. Cover with foil and bake in preheated oven for 15 minutes, until just slightly fork-tender.
4. Sauté the broccoli, red pepper, onion and celery 2T Olive Oil in a large skillet for 5-10 min, until soft. Season to taste.
5. In a large bowl, mix cooked vegetables with quinoa, marinara and one more T olive oil. Season with salt and pepper to taste.
1. Place two cooked zucchini boats in a 28 oz meal prep tray. Fill with vegetable, quinoa mixture. Top with .5 oz shredded mozzarella and place 1oz cup with parsley to the far right.
If you’re in the San Diego area and want a rotating menu of delicious meals like this showing up at your door regularly, then make sure to stop by the Clean & Colorful Kitchen and order your first week of meals!
If you want more tips like this…
Then keep an eye on my Teresa Marie Wellness Facebook page because I’ll be coming at you every Friday! I’ll be back next Friday with more Clean & Colorful tips. And don’t forget to sign-up for my free Clean & Colorful Jumpstart guide and get all the basic info you need to get started living this Clean & Colorful life today.
Get your 28-day vegetarian meal plan
Going vegetarian for a month is lots easier than you thought! Give these 28 day vegetarian meal plans a try. You can pick from a 1250 or 1500 calorie level, and have breakfast, lunch and dinner figured out for the next 28 days. Not only will you feel better, but you might lose a few pounds too! Make sure to get 1250 or 1500 meal plan here!
Subscribe to Blog via Email