Stuffed Zucchinis

One of my favorite recipes is stuffed zucchinis. It is very easy to make and it looks beautiful on the table. I like to prepare it with small zucchinis, as shown in the picture, but if you can’t find them then the conventional type can be used as well.

Start by washing and opening a cavity in your zucchinis. I like to start with a knife and then gently carved out the insides with a spoon. Save the tops! Then filled them in with seasoned ground beef (I use salt, pepper, cumin, and garlic), chopped onions and peppers, rice, and parsley. Cover the zucchinis with their tops, and arranged them standing on a pot. My favorite brand is Le Creuset. Finally, fill your pan with a can of tomato paste diluted in enough water to barely cover the zucchinis. Let it cook covered in medium-low heat until zucchinis are tender (about 30-40mins).

Helthy Summer Breakfast: Overnight Soaked Oats

Oats are great for breakfast and snacking.  Soaking them overnight makes them much easier to digest and their nutrients are better absorbed by your body.

To prepare them just mix in a mason jar 5 table spoons of organic old-fashioned oats, a pinch of cinnamon, few drops of vanilla extract, 1 tbsp of chia seeds, and 1 cup of almond milk. You can sweeten it with stevia, maple syrup, coconut crystals, or lucuma powder. To finish, just top with berries.  Close the lid and place it in the fridge.  Keeps fresh for 3-5 days.