Tuesday Food Day

Seriously about to share the best Zucchini recipe EVER!!!!!!  I hope I'm not repeating myself here because I know I have written a lot about zucchini in general this summer.  

Pan Roasted Zucchini + Lemon Vinaigrette

2 sliced Zucchini in round pieces

Salt + Pepper

Olive Oil

Roast in the oven about 20 minutes on 400

When they come out, immediately toss in the lemon vinaigrette

1/2 lemon

1 garlic crushed

salt + pepper

olive oil

Once warm zucchini is tossed topped with grated Parmesan + fresh basil

This is my favorite Parmesan from Whole Foods!!!

 And once again I had to incorporate my pan roasted okra as a side item!

Vegetariam meal for moi!

Don't be fooled.  Big R had a huge piece os salmon on his plate.  Sometimes he will go along with my all veggie supers, but not every night of the week.

(Are y'all salmon lovers?  I wish I were because I know it is super good for you but it is just too fishy for me. I can't do it.)

Oh and I almost forgot to mention I put the zucchini on a bed of arugula, Israeli cous cous with arugula pesto, feta and tomatoes.  Sounds complicated but it really isn't.  I will post the recipe for arugula pesto next week!

And for dessert. OMG!!!!  This stuff is amazing!!!  I know I told you before the coffee flavor was my favorite of the Atlanta Fresh Frozen Yogurt.  

I spoke too soon.  

This Ginger Peach is out of this world good!!!!  And no fat, low calorie and high protein!  

Beat that.