As promised, I’m posting the recipe for the dinner I have prepped for this week.
I really need to get better at my food photography skills. These are super easy to make and can have several modifications. I used Boca Veggie Crumbles (a soy based meat replacement) but feel free to use ground beef or turkey instead. I missed Boca while I was on Paleo so I recently bought a bunch of stuff. It’s low in calorie and high in protein – just what I like.
In terms of my food check-in for the day, I’ve done well! I ate in my car (again, whoops) but I at least counted serving size this time! I actually had enough calories left to have 2 of these taco boats for dinner so that’s exactly what I did. I ran 4.25 miles after work and plan on doing absolutely nothing for the rest of the evening. It’ll be glorious.
Ok. So. You will need:
- 4 medium zucchini
- 1 can diced tomatoes
- 1/2 onion
- 2 Tbsp taco seasoning
- 1 bag of Boca veggie crumbles (12oz)
Preheat oven to 400 degrees F. Cut the end off of each zucchini and then slice lengthwise. Grease a shallow pan and place into the oven for about 10 minutes. This allows the zucchini to get soft which makes it much easier to scoop out.
While you’re waiting for that, brown meat and add tomatoes, onions and taco seasoning. I drained the tomatoes before putting them in the mixture to get some water out of there.
Once the zucchini is cooked, scoop out the middle of each. You can either toss the scooped zucchini or you can dice it up and add to the rest of your mixture. Evenly disperse the meat mixture across your zucchini boats and put back into the oven for an additional 10 minutes.
If you’re going to add cheese, I would suggest doing that before you put them back into the oven.
I topped these with Salsa and Plain Non-fat Greek Yogurt (tastes just like sour cream). Other suggestions include cheese, jalapenos, black olives, etc.
Without any toppings, the macros are: 90 calories, 0g fat, 12.5g Carbs and 11g Protein.