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  • Writer's pictureAudra Krieg
    • Jan 12, 2021
    • 2 min read

Highway to Health - Cooking through a pandemic

If this pandemic has taught me anything, it is that good health comes second to none. We have spent the last 3 months focusing on health as a family. That includes clean eating, exercising and above all, mental health. I'm researching ways to remove toxic products from our lives. I know I'm not the only one that things we're all going to grow mustaches or something from all the hand sanitizer use... don't even get my started on the horrific ingredients on the bathing products that we willing rub all over our skin... our largest organ!


Ugh. Anyway, thanks for coming to my Ted Talk.


Last nights Instagram story of my Meatless Monday recipe was heavily talked about and so many of you were interested in the recipe. While I LOVE to cook, I am in no way, shape or form... a food blogger. That said, THIS WAS BOMB if I do say so myself. Mexi Cali Zucchini Boats.


Y'all, Jason ate this... raved about it and THEN I said, "...and it's so healthy! It's meatless!" He didn't even realize that there wasn't meat in this meal! He actually walked to the stove to look at the extra food and took a second look.



RECIPE:

  • 2 medium zucchini

  • 2 tbsp. olive oil

  • 1/2 medium onion, diced

  • 1/2 clove of garlic (or per taste, we like subtle garlic)

  • 1 can black beans (drained and rinsed)

  • 1 can corn (drained and rinsed)

  • 1 cup enchilada sauce (we used a canned version... one cup is PLENTY)

  • salt to taste

  • 1 tsp. cumin or more if you like it spiiiiicy!

  • 1/2 cup Mexican blend cheese to top the boats after you fill

Cut ends from zucchini and cut them in half in the HOT DOG way! Carve out the flesh but leave a tiny bit at the end so your filling doesn't pour over. Add the zucchini flesh, the onion and garlic clove to a food processor and make it purée like!

  • Heat the oil and saute your mixture from the food processor... 10 minutes or so... lightly browned

  • Toss the black beans, corn, enchilada sauce, salt, and cumin and cook it... cook it REAL good...

  • Fill your zucchini boats with your mixture and put them on a baking sheet, top with cheese!

  • Cook at 400 for 30 minutes!

  • SERVE with avocado... lime... sour cream... hot sauce...

  • WATCH AS YOUR HUSBAND EATS THEM AND DOESN'T EVEN KNOW THERE ISN'T MEAT!






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