Tuesday, August 5, 2014

Homemade Pizza Homegrown Zucchini

We're already five days in to August and I have been doing pretty well with my August goals.

Water Goal:

8/1 - 120 ounces done
8/2 - 75 ounces done
8/3 - 52 ounces done
8/4 - 120 ounces done

3 Walks/Week:

8/2 - 30 minutes walking
8/4 - 15 minutes walking

Be More Positive:

It's happening!

Last night was the perfect summer night. The weather was warm but not too hot, which made it really nice for an evening walk with my husband and two pups.

Before the walk, my husband and I made a home-cooked meal. This is something that needs to happen more often. Last week, we ate out, a lot. This week, I made it a mini goal for myself to eat more meals at home. So far, so good.




Instead of ordering out pizza and deep fried zucchini (like I wanted to) we made a much healthier, homemade version of the meal. 

Our pizza was made with homemade crust that I dug out of the freezer the morning of. I love making this recipe for homemade pizza dough because we always have leftovers in the freezer! I layered fresh mozzarella, tomatoes and dry basil to make a fresh tasty pizza. Topped with a little balsamic vinaigrette, right out of the oven; it was a perfect caprese pizza!




As I made the pizza, my husband made the baked breaded zucchini. The zucchini we used was picked fresh from our garden, which made this homemade meal just that much better! He dipped the zucchini slices in egg, then coated each slice generously with italian seasoned breadcrumbs. He baked the zucchini at 350 for about 20 minutes. After they cooled for a minute or two, they were amazing! Dipped in some of our homemade ranch dressing; craving satisfied, and in a much healthier / homemade way!

Psst. If you need a good idea for breakfast this week or weekend, check out this recipe.

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