Shopping in the Garden

Veggie -rific!

Our gardens are overflowing with veggies. Often I go out to see what is going to top off my dinner’s salad by shopping through my garden each afternoon. These Veggie packed recipes are delicious and easy. Thank you Jenn and Helen for sharing them with Get Fit NH.

Zucchini Bake is what Jenn has been hooked on for lunch. 30 minutes at 350. Delicious! Her creation is normally filled with turkey but she has substituted cottage cheese as the protein.  Jenn says, “I usually have a container of it (made up ahead) in the fridge ready to go at all times.”

Zucchini Bake

• 2 Cups Zucchini, about 2 large
• 1 cup mushrooms sliced
• 1 cup cherry tomatoes
• 3/4 cup cottage cheese
• 1/8 cup parmesan cheese
• 1 teaspoon basil
• salt and pepper to taste

Slice the zucchini with a mandolin or into very thin slices. Place these along the bottom of a 8×8 pan. Top with sliced mushrooms, the cherry tomatoes, cottage cheese and parmesan cheese. (In that order) Sprinkle with basil, salt and pepper. Bake at 350 for 30 minutes.

Don’t forget to make this a whole new recipe by adding cooked, browned hamburger or ground turkey in place of the cottage cheese.

Jenn trains at 5am in Concord. She is doing something most of us would consider crazy – Reach the Beach, a 205 mile relay run with 11 others Get Fit NH team members.

Helen can be seen showing off her newly earned 4 Year Forged Get Fit NH shirt on Facebook. She is not a quitter when it comes to training or her nutrition. It is almost soup weather but this cold treat will work great when Indian Summer hits us.

Gazpacho Soup

• 4 cups tomato juice (or a few fresh tomatoes, if you don’t mind it thicker).
• 1 large cucumber, peeled and seeded
• 1 large green pepper
• 1 large red pepper
• 1 rib celery
• 1 large carrot
• ¼ cup chopped red onion
• ¼ cup chopped cilantro
• 3 scallions
• 1 or 2 jalapenos (I, Helen, usually use 1 unless I’m feeling sneaky and then I add the second)
• 1 Tbsp. fresh garlic
• 2 Tbsp. red wine vinegar
• 2 Tbsp. lime juice
• 1 Tbsp. olive oil
• ½ tsp. salt
• Fresh ground pepper to taste

Coarsely chop veggies and add to blender:Depending upon the size of your blender, you may need to do this in two batches. Refrigerate.  Enjoy!

Thank you ladies for sharing these delightful recipes. You are taking action in the gym and in your kitchen!

To your best health,

Coach Nancy