Taco Zucchini Boats

 Taco zucchini boats are going down in my recipe book as another family favourite in my household for many reasons!  A. The boys thought they were delicious and cleaned their plates and B. it was SO quick an easy that they took no time to make--so that made me happy! I found the recipe while doing meal prep on the road as the hubby was driving and made note.  I have to give credit to the author Gina Homolka of the "skinnytaste" website (www.skinnytaste.com) for this recipe!

Typically I use ground chicken or turkey in any recipe that now calls for ground beef but this night, I did choose to use ground beef.  We typically only eat red meat 2x a week since we have changed our diet so this was a nice treat!  I hope you and your family enjoy!

Ingredients:
4 medium zucchinis, cut in half lengthwise
1/2 cup mild salsa (I used my homemade salsa)
1b lean ground chicken, turkey or beef

Taco Seasoning:
1 tsp or each: garlic powder, chili powder, cumin, paprika and himalayan pink or sea salt ground (or to taste)
1/2 tsp oregano

1/2 small onion, chopped finely
2 tbsp green or red bell pepper, chopped finely
4 oz can of tomato sauce
1/4 cup water
1/2 cup grated cheese of your choice (I used marble)
1/4 cup chopped green onion (or cilantro would be good too!)

OPTIONAL INGREDIENTS for Toppings:
Greek yogurt in place of sour cream
Guacamole
Additional Salsa
Jalapeños

Before you get started:
Preheat oven to 400°F.
Bring a large pot of salted water to a boil.
Place the 1/2 cup of salsa on the bottom of a large glass baking dish.

Directions:
Using a small spoon, hollow out the seedy centre of each of the zucchini halves. Make sure that you still leave a thick skin on each half.  Chop up the scooped flesh of the zucchini in small pieces reserve 3/4 cup of what you have chopped--this will be used to add to the taco filling. Either discard or save the rest of the zucchini flesh for another recipe.  Using a cheese cloth or even a paper towl, squeeze the excess water out of the 3/4 cup of zucchini flesh that you have saved.

Drop zucchini halves in boiling water and cook 1-2 minutes depending how thick they are and then immediately remove them from the water and place them in the baking dish on top of the salsa.

Brown ground chicken, turkey or beef in a large frying pan or skillet making sure to break it up as it cooks.  When the meat is no longer pink, add the spices, onion, bell pepper, reserved zucchini, tomato sauce and water and stir well.  Cover and simmer on low for an additional 20 minutes

Once the taco meat is finished then fill the hollowed zucchini boats with the meat mixture using a spoon and pressing firmly until all the meat has been used up.

Top each boat with 1tbsp of shredded cheese or to your desire.  Cover with foil and bake for approx. 35 minutes until the cheese has melted and the zucchini is cooked through.

Top with scallions and serve with salsa and/or additional toppings!

21 Day Fix equivalents without any additional toppings
2 zucchini boats = 2 green, 1 red, 1 blue, 1 orange, 1/2 purple (if you added extra salsa on the side at your discretion).

Scallops, Vegetables & Quinoa

One of the things I have learned through this journey is the importance of Eating Clean.  One of the most valuable lessons I have acquired is in order to have a healthy body, I have to eat clean 80% of the time. Although this time of year that can be so difficult with sugary treats and baking around every corner!

What does Eating Clean Mean?
The principals that I have whole heartedly embraced when Eating Clean is avoiding foods that are over processed, contain preservatives and those that are artificial foods.  Who knew a cheese slice is not really cheese ~ it is simply an artificial food?!  I am comfortable drinking water as opposed to beverages that are sugar-loaded like juices and soda (in Canada we say "pop.").  There are of course other principles to follow but these were the main principles I knew I had to focus on first.

A great book for all the essentials for Eating Clean is "The Eat-Clean Diet Recharged" by Tosca Reno.  The nutrition guide in the 21 Day Fix is very easy to follow and applies the majority of the principals from Tosca's book!  I will share more of what I have learned in the days to come.

Scallops, Vegetables & Quinoa 
This recipe I found in Tosca's book and thought I would give it a try! It is adapted to the way I prepared it for my family this evening. Totally delish! My two year old even loved it! I hope you enjoy it!

~ 3-4 scallops per person
~ 3-4 tbsp of olive oil
~ 1 cup of quinoa (or more if you want leftovers)
~2 cups of vegetable broth (I used low sodium)
~3 med zucchini (grate strips of green zucchini skin & white part of zucchini into long strips - with the exception of seeded core - you can use the centre later in a soup if you wish.)
~3 large carrots (grated into long strips - exception of core)
~1/2 large red pepper (sliced thinly)
~ 4 green onion (sliced lengthwise and chopped

Topping:  I drizzled on the top, to complete the dish!
~1 Tbsp of lime juice (fresh or concentrate)
~2 tsp sesame seed oil
~1/4-1/2 tsp of ground ginger (I used 1/4 tsp)
~2 Tbsp of tamari sauce (low sodium)

Method:
1.  Heat half of the oil in skillet. Add scallops and pan sear 2 minutes per side over medium heat. Remove scallops from pan and set aside.
2. In remaining oil stir-fry vegetables in batches.   Add remaining oil as needed.
Cook quinoa according to package using the broth in place of the water.
3.  Once all vegetables have been stir fried, season with the topping mixture.  I layered the plate with the quinoa, vegetable mixture, scallops.  Then I drizzled the topping overtop and sprinkled with sesame seeds.  Enjoy!