Homemade Zucchini Chips

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Need a little crunch?

But still need more greens in your day?

Zucchini chips are to the rescue!!!

While these do take some time to bake, they’re as simple as can be and were truly gone within about 5 minutes after taking out of the oven. Easily a success!!!

*Note to self: double up next time!!!

SERVINGS: 4

PREP TIME: 15 minutes

COOKING TIME: 2 hours

Container equivalents: 1 GREEN, 1/2 tsp

WHAT YOU NEED:

2 large zucchini, sliced thinly

1 TBSP olive oil

1/2 tsp sea salt or Himalayan Salt

WHAT YOU NEED TO DO:

Preheat oven to 225 degrees F

Place zucchini slices in one layer between paper towels to help draw out liquid

Line two large baking sheets with parchment paper

Place zucchini slices on prepared baking sheets

Brush zucchini with oil, sprinkle with salt

Bake for 2 hours, or until golden brown and crispy

Cool completely before serving

This recipe is from the new cookbook FIXATE, by  Autumn Calabrese. Autumn also created the 21-day fix and 21-day fix extreme workout programs which incorporate 30 minute workouts with a portion controlled nutrition plan. No matter what your age or weight or current athletic ability – anyone can eat right for their body type! She includes a variety of Vegan, Vegetarian, Gluten Free and Paleo recipes. 

If you’re interested in getting started and/or continuing your health and fitness journey join my upcoming Health & Fitness online Accountability group by filling out the application below.

THERE TRULY IS POWER IN NUMBERS

21 Day Fix Extreme Recipe: Turkey Meatballs

Week 2 is almost a wrap and yes, I am still SORE!!!! I remember this feeling from when I first started my fitness journey almost a year ago and I know the sore muscles are worth the pain and simply a result of using different muscle groups!

Like Autumn always says:

“You can be sore today or sorry tomorrow!”

But all in all I am really enjoying this workout program and so are all my challengers!!!! One girl lost 4 pounds in just the first week…another 2 inches just around her waist…and most are feeling better and more energized (and sore!!!) than than ever before!!! I love surrounding myself with these like-minded people!!!

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We tossed the Turkey Meatballs into the rotation this week and they sure were a crowd pleaser! I love that they are gluten free, full of flavor and freeze well – extra bonus!!!! They also made the perfect lunch on the go when my little guy and I were hanging out in the waiting room during my daughter’s gymnastics class – much better option than goldfish!!!

HERE IS WHAT YOU NEED:

1.5lbs raw 93% lean ground turkey breast

1 tsp. sea salt or Himalayan salt (Mineralize)

1 tsp. dry mustard

1 tsp smoked paprika

1 large egg

3/4 cup quick cooking oats

2 cloves garlic, finely chopped

12 fresh parsley sprigs, finely chopped

1 Tbsp. tomato sauce, no sugar added

WHAT YOU NEED TO DO:

1. Preheat oven to 400 degrees F (204 C)

2. Lightly coat large baking sheet with spray; set aside

3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley and tomato sauce in a large bowl; mix well by hand. (confession – I totally dislike touching raw meat…so I used this little gadget from pampered chef that you use when browning meat and it worked PERFECTLY!)

4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet. (Again…touching meat issue…I used a cookie scooper and packed it against the side of the bowl, scooped out and waahla – perfectly sized, evenly cooked meatballs!!)

5. Bake for 15-20 minutes or until no longer pink in the middle.

6. Serve with your favorite sides!!!

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NOTE: I doubled the recipe so I could freeze half for another week.

Let me know if you give them a try!!!

If you’re interested in trying out the 21-Day Fix Extreme or any other workout programs I invite you to join my next accountability group!

THERE’S POWER IN NUMBERS!

Peanut Butter Banana Quesadilla

Ok ok…this perhaps shouldn’t be a nightly treat, but my goodness it sure is a treat!!!!

PB banana quesadilla_cooked

Peanut Butter Banana Quesadilla

WHAT YOU NEED:

  • 1 Whole Wheat or corn tortilla
  • 1/2 banana
  • 1 TBS all natural peanut butter, almond butter or your favorite nut butter
  • Optional – 1 TBS of chocolate chips

WHAT YOU NEED TO DO:

There are two ways you can do this – 1) Heated in a skillet as a quesadilla -OR- 2) Colt, rolled up as a “wrap”

1) – Spread the peanut butter on half the quesadilla, add sliced banana and sprinkle with chocolate chips. Fold in half and warm in skillet 2-3 minutes each side

PB banana quesadilla

2) Follow same steps as in 1 above but rather than heating in a skillet simply roll up and ENJOY!

My kids love this, my husband loves this, and I love this!!!

PB banana quesadilla_open