Perfection On a Friday
So the other day my husband brought home the most beautiful piece of zucchini I have EVER seen. His sister has a garden and she gave him one to take home. THANK YOU, THANK YOU, THANK YOU Moira!! It was a thing of beauty and bigger than any I’ve ever seen before. It also came just in time, I’ve decide with only 2 weeks left until my due date that it was time to start back with my pre baby diet. That’s right I’m cutting out all sugars and breads just like before staying with more veggies and plant-based proteins like I used to. I figure this baby is at his/her last stages where all they are doing is packing on the lbs so why can’t I get back to it. My morning sickness is gone I don’t feel tired if I eat less anymore. I’m finally feeling like me again so why not jump kick the clean eating plan I had set forth for myself a little early. I’ve checks with my doctors and they all seem to think it’s a great idea. Of course I’ll stick with my pasteurized goods and sadly still stay away from my beloved Apple Cider Vinegar but I’m excited to get back on track.
Now don’t get me wrong I tried to stay as close to my normal meal routine as possible throughout my pregnancy but I was scared. I wasn’t sure if eating mostly greens during pregnancy was going to work for me and I was nervous how it might affect the baby so I opted out of my plant-based ways and brought more meats and fish into my diet then I previously would eat. I know what you are going to say, “There are plenty of vegan mama’s out there that are pregnant and stick with their way of eating.” The only problem for me is I’m new to it and many times they say people tend to eat the wrong food when they first start substituting. I’m so new to the game I’m still learning. While there’s nothing wrong with that I wasn’t exactly as ease knowing I would be trying something new in the middle of my pregnancy. So, I held off and figured by the time we go for our third baby ( yes I’m already dreaming about him or her as well…I have plans people!) I’ll be ready to go and feel more at ease with it.
So for my first dip back in the veggie loving waters I’m working with this beautiful zucchini. I’ve tried zucchini recipes before but I’ve never really been too thrilled with any of them. I’m keeping it simple and cheesy. I know not so healthy but 1.) its non dairy cheese and 2.) I’m talking baby steps.
Ingredients (Pretty simple stuff but delish!)
- Organic tomatoes (diced)
- Zucchini 1 large one (or 2 medium size ones will do!)
- Diaya Cheddar Slices
- First preheat your oven to 350 degrees. Cut zucchini(s) in half scoop out seeds and inside, basically turn it into a boat. Add your diced tomatoes top with cheese and let sit in the oven for 30-45 minutes depending on how crispy you’d like them. Once cooked to your liking let cool for 15 minutes andddd ENJOY!!