Breakfast: Really enjoying fall weather so far. One thing I love about this time of year is having hot water with lemon (and a dash of cayenne pepper first thing in the morning). Other days it’s a cup of tea, but today I went with the lemon.
Followed that up with a Blueberry-Kiwi Green Smoothie.
Lunch: We still have plenty of cherry tomatoes from the garden so I whipped up a quick salad with spring mix, cucumbers, cherry tomatoes, red pepper and red onion and topped it off with a delicious sugar free, oil free balsamic vinaigrette. Then, I added a frozen Tabatchnik Veggie Soup (heated it on stovetop while making the salad) to round out lunch.
These are the best soups (delicious and very healthy) and I got them on sale for $1 each. Perfect to keep in the freezer for a quick meal.
Dinner: Lunch’s salad was so good I decided to have another along with some whole grain penne pasta and a fabulous semi-homemade sauce.
For the sauce, I used a Classico Tomato Basil sauce and added the following to a slow cooker set to 6 hours: 1 pound tomatoes diced, 2-3 zucchini diced, 2 summer squash diced, 1 carrot diced. Once it cooled, I stored in freezable mason jars in the freezer and now take out as I need. This is a quick whip-it-up, set-and-forget recipe for when zucchini are in season or on sale.
You could easily skip the raw tomatoes, use canned diced (no salt added) or simply use another jar of your sauce of choice if you wish.
