“Cool As A Cucumber”- Cucumber Salad with Sesame Seeds

I was asked by quite a few people to post the cucumber salad recipe.  This is one of the most popular recipes that I make.  This salad is cool, refreshing and is great on a sandwich or even right out of the container (which is my favorite thing to do).  When there’s cucumber salad in the fridge, you better watch out because it will be gone before you know it!

What you need:

2 cucumbers

1 Cup Sugar

1 Cup White Vinegar

3/4 Cup Water

1 Cup Green Shredded Cabbage (You can omit this and add shreded carrots if you want)

3 Tbsp Roasted Sesame Seeds (I use store bought seeds, but you can roast your own if you like)

1. In a microwave safe dish (I use a measuring cup), pour in 1 cup of sugar, 1 cup of vinegar and 3/4 cup of water.  Microwave for about 3 minutes, or until the sugar dissolves.

2. Use a mandolin (be VERY careful it is extremely sharp), or a knife to cut the cucumbers very thin.

3. Add cucumbers, cabbage (or carrots), and sesame seeds to vinegar mixture.  Store in a tupperware and place in fridge to cool.  The salad should last in the fridge for about a week.

*Makes 4 Servings (It makes 4, 1 Carb and 1 Fat Block Snack)

**Add protein to the snack by adding cottage cheese or yogurt to the snack.

“Sit Down You’re Rockin’ The Boat”- Stuffed Zucchini Boats (4 Block Meal)

Keep in the zone with this great vegetarian dinner recipe!

What You Need:

8 Zucchini

3/4 Cup Frozen Chopped Onions

1 Tbsp Minced Garlic

Tomato Sauce

1 Can Small White Beans

5 Large White Mushrooms Chopped

1 Pkg. Tempeh

Mozzarella Cheese (optional-leave out if vegan)

Set Oven to 400 degrees

1. Wash the zucchini then cut off the ends.  Cut six of the zucchini’s lengthwise and place them into a microwave safe dish.  Microwave for about 4 minutes.  The center of the zucchini should be soft enough to scoop out.  Be sure not to over cook or they will fall apart.  Scoop out the center of the zucchini.  Then chop up the other two zucchinis.  Save the scooped out fillings of 8 of the zucchini halves.  Set aside.

2. Heat a pan on medium-low heat.  Grease with PAM, then crumble the tempeh into the pan.  Toast the tempeh crumbles until they have browned.  Remove from pan and set aside.  Then, heat a large sautee pan.  Grease with PAM then add the onions and garlic.  Cook the onions and garlic on low heat for about 3 minutes.  Then add the chopped zucchini and mushrooms.  Cook until the zucchini and mushrooms have become tender.  Add in the scooped out zucchini.  Mix.

3. Next add the can of small white beans and 1/2 jar of tomato sauce.  Mix thoroughly.  Then, place the scooped out zucchinis onto a greased cookie sheet.  Spoon in a small amount of tempeh into the bottom of each ‘boat’.  Then, spoon the bean and vegetable mixture into each boat.  Top with a little more tempeh and some mozzarella cheese.

4. Place cookie sheet in oven for about 15-20 minutes.  Broil for the last minute if you want the tops of the boats to brown.

Block Breakdown: 4 Carbs, 3 Protein, 3 Fat

Serving Size: 2 boats

Makes 12 boats, 6 Servings

“Spice Up Your…Breakfast”- Omelette with a Mexican Flair (3 Block Meal)

Getting bored of the same old omelette?  It’s time to add a little spice into your morning routine.  This omelette is perfect for vegetarians on the Zone.

What You Need:

3 Large Egg Whites

1/3 Cup Morningstar Crumbles

1/4 Cup 2% Shredded Cheese

2 Tbsp. Salsa or 3/4 Cup Chopped Tomatoes

1/4 Cup Chopped Onions (Optional)

1/2 Cup Blueberries

1 Cup Strawberries

1. Lightly spray an omelette pan with PAM.  Heat on low-medium heat.  Once the pan is heated, add the crumbles to the pan.  Sautee in the pan for about 2 minutes.  Remove crumbles from the pan and add the salsa.  Mix together then set aside.

2. Wipe down the pan and spray with PAM.  Add the three egg whites.  Cover with a lid.  Wait until the egg has firmed and it should look perfectly white, not clear.  Flip the omelette over and turn off the heat.  Allow to cook for another minute.   Add the crumbles and cheese to one side of the omelette.  Fold over then serve with a side of berries.

*Block Breakdown: 2.5 Carb, 3 Protein, 3 Fat*

(1.5P) = 3 egg whites
(0.5P, 1F) = 1/3 cup Morningstar crumbles
(1P, 2F) = 1/4 cup 2% shredded cheese
(0.5C) = 2 tablespoons salsa or 3/4 cup chopped tomatoes
Chopped onions (optional)
(2C) = Fruit – 1 grapefruit, 1 cup blueberries, 1 cup grapes, 2 cups raspberries/strawberries, 1/2 cup blueberries and 1 cup strawberries, etc.