How’s your day going? I am set up for just a couple of minutes today with my coffee, computer and TODAY show. I’m getting up soon because I’m going to Intensati with my sister on Long Island.
Yesterday I also left early to go for a run/bike with Christine. When I got there she told me she was going to go on rollerblades. I have to say and she’ll tell you too, I was quite skeptical. I didn’t think she’d be able to make it 4 or 5 miles on those things, mainly because I would NEVER be able to. And let me tell you, I was WRONG. She kept it strong the entire time even though the side walk was as smooth as a wooden roller coaster. We didn’t leave until about 9:30 and it was HOT but we went slow and steady and made it, barely (for me.)
It was HOT
After our run/skate we went to visit Aunt Millie and we took her out to lunch at the bagel shop near her. At that bagel shop they have everything whole wheat bagels…amazing, I know. Obsessed with them. All afternoon I was thinking about what to make for dinner, when it hit me. All of the sudden I was really craving sweet potato fries. Chris and I stopped at the food store, picked up some sweet potatoes, avocados and some other items and were off. Before I went home we had to make hummus and guacamole of course. One bag Popchips, no problem. Normal right?
So dinner was zucchini boats, stuffed peppers and sweet potato fries.
Everything chopped up
Zucchini Scooped Out
Stuffed
Baked Zucchini Boats
Ingredients Preheat oven to 400 degrees. Scoop out middle of zucchini pieces. You can put the middle in the bowl to add back into stuffed zucchini or discard. Place zucchini boats in oven for 10 minutes. While zucchini boats are in oven, mix together red pepper, mushroom, lentils, ezekial bread crumbs,egg whites, basil, salt, pepper and grated cheese. Mix well. When zucchini is out of the oven scoop mixture into the zucchini boat. Put remaining mixture in ramekin to bake. Baked for about 25 minutes.
Dinner
The zucchini boats have a meaty flavor to them because of the lentil and portobello mushrooms. They are very filling accompanied sweet potato fries they make a perfect dinner!
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Love the stuffed zucchini – I have a ridiculous abundance of them at the moment and these are on the list to make, though I usually do a meat filling in mine I love your idea of using lentils for a change.
Your sweet potato fries always look awesome…mine always turn out soggy for some reason.
Christine @Grub, Sweat and Cheers recently posted..NYC
After your doubts I knew I had to make the 4 miles! That actually helped me along!
Those sweet potato fries look so crispy- thats the only way to eat them!
Zucchini boats = yum! Might have to make those next week.
I couldn’t imagine rollerblading that long either.
omg your site is just toooo gorgeous for words!!! nicole, bravo!!!!!!
zuke boats, nice! love the filling and way to use a seasonal ingredient (zukes) and make it fresh, pretty, and creative!
and your sweet tater fries are cut w/ professional looking “grooves”. so impressed!
keeping your hubs pleased…great post too!
heyy girly! Just found your blog and I absolutely love it! Those zucchini boats look amazing! I never thought about adding those extras to it! You have a new follower!
xo
thank you!
welcome!
I love the idea of zucchini boats — I bought quite a few at the Farmers Market and need more ideas to use them up.
I just found your blog (through Fitnessista I think) — and I look forward to reading more of your posts!
The boats look really tasty, I can’t wait to make some! Thanks
Jen
http://jenslosinit.blogspot.com/
Jen recently posted..Holy YUM!
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