Monday night, I had the best time doing “Lower Fix” 21 Day Fix workout with my friend Katie Uze! 30 minutes with Autumn has nothing on us! After our workout, we created a delicious and healthy dinner together to refuel…. when I say delicious I mean DELICIOUS.
I honestly can’t say enough wonderful things about Katie, but we’ll start with that she is one of the most compassionate, caring, and persistant human beings I’ve ever met. About a year ago, Katie and I expressed the same concern to each other about our lack of cooking ability. We didn’t quite know exactly where to start and weren’t too comfortable branching out other than creating salads, omelets, and pizzas. The bare basics of survival. 🙂 But we WANTED to grow and learn more.
Over time, we’ve both made a concerted effort to try different recipes or at least to LEARN a few meals we can pull out easily and start to create our own variations on.
Since then, Katie has seriously taken flight with her food adventures! I have LOVED seeing all of her amazing looking creations and healthy meal pics on Instagram and Facebook of the variety of meals she has prepared. I’m honored that I was able to join her for dinner to watch her work her magic!
—>The dinner we made consisted of:
+Pesto genovese chicken breast
+Katie’s take on healthy zucchini fries
+Maple mashed sweet potatoes. (our favorite!!!)
ZUCCHINI FRIES by Katie
(1) Preheat oven to 425 and prepare a baking sheet by covering it with foil and placing 2 wire cooling racks on top. (I just used one and you could skip the cooling racks all together too)
(2) Cut zucchini into “fries” however thick you like. I quartered them then halved each quarter to make about 8 per zucchini (and then sliced a few bigger ones in half again)
(3) In a large gallon size ziplock bag, combine 1/4 cup almond meal and 1/8 teaspoon salt
(4) In a wide, shallow bowl, beat one egg with 1tbsp water
(5) In a second wide, shallow bowl combine 1/4 cup grated Parmesan cheese with 1tbsp Italian seasoning blend
(1) Put the zucchini in the ziplock bag and seal. Shake the bag to coat the zucchini in the almond meal and salt mixture
(2) One by one, take the almond meal coated zucchini fries out of the bag and dip them in the egg and then the Parmesan Italian seasoning mixture. (be sure you smile like this when you shake the bag!)
(3) Once coated, place each on on the wire cooking rack (or straight on the baking sheet if not using a cooling rack. I think the cooling rack just helps the zucchini not stick to the foil and also allows hot air to circulate so the bottoms aren’t soggy and are more crispy and less of the “breading” sticks to the baking sheet and stays on the zucchini)
(4) Once all the zuchinni fries are prepared, place in the oven and bake for about 15 minutes or until they start to lightly brown. If you like them a little more crispy like me, broil them an extra 3-5 minutes after baking.
Let cool and enjoy!
Also that is for about 1lb of zucchini. As you saw, if you use more zucchini like I did, you’ll need to adjust amounts accordingly- mainly the Parmesan, Italian mixture
Because it is a process, I just prefer to go ahead and fill the whole baking sheet and have leftovers 🙂
PESTO GENOVESE CHICKEN:
Marinate (overnight if possible) in pesto alla genovese, basil powder, garlic powder, onion powder, romano cheese, and a little oregano and parsley.
Add some olive oil to your pan and sauté the chicken on med-high heat for roughly 10 minutes, as you occasionally flip the chicken over. We cut the thick chicken breast into smaller pieces so it would cook faster and then we could be sure to see that it was done.
MASHED SWEET POTATOES:
3 lbs of sweet potatoes, or about 4-5 individual sweet potatoes (serves 6)
1 Tablespoon of Butter
1/4 Cup of Pure Maple Syrup
1/4 Teaspoon of ground Cinnamon
1/2 Teaspoon of Salt
1 Tablespoon of Coconut Milk
(1) Preheat oven to 425 degrees. About an hour before you start making the other parts of this meal, put the sweet potatoes in the oven to bake for the hour on a baking sheet. We had them bake while working out!
(2) Remove from the oven. Let cool for about 5 minutes.
(3) Combine above ingredients into a bowl and whisk together.
(4) Split the potatoes in half and scoop the insides into the bowl. Discard the skins (unless you like to eat them)
(5) Mashed all together and serve warm!
FINISHED PRODUCT: (graphic by @MissKatieU)