Zucchini Lasagna

Zucchini Lasagna


  • 2 12  medium zucchinis, sliced lengthwise about 1/4 inch thick
  • 12 lb lean ground beef or turkey or chicken ( or you don’t have to use any meat)
  • 14 cup onion, chopped (I omit due to allergies)
  • 2 small tomatoes, cut up
  • 1 (6 ounce) can tomato paste or sauce (depends on how thick you want this)
  • 1 garlic clove, minced (or garlic powder)
  • 12 teaspoon dried oregano
  • 12 teaspoon dried basil
  • 14 teaspoon dried thyme
  • 12cup low fat cottage cheese and low fat ricotta cheese (or low fat or fat free ricotta or just cottage cheese)
  • 1 cup mozzarella, shredded (I use 8 oz. divided or more or less.. depending on personal preference)

Be Creative with your ingredients because you can make this to your taste preferences along with more or less…


Add cottage cheese/ricotta, half of shredded cheese and seasonings together in a bowl.

In (1 1/2-qt.) baking-roasting pan arrange with sauce on bottom for no sticking then a layer of zucchini then the the meat then a layer of zucchini and sauce then cottage cheese/ricotta cheese mixture then a last layer of zucchini. Top with remaining  zucchini, and sauce.

Bake uncovered at 350 degrees F for 60 minutes.

Sprinkle with remaining mozzarella cheese. Bake 10 minutes longer.

Let stand 10 minutes before serving.

Peanut Butter Protein Balls

Herbal Balls


  • 1 cup oats
  • ⅔ cup toasted shredded coconut
  • ½ cup peanut butter
  • ½ cup mini chocolate chips
  • ⅓ cup honey
  • 1 Tbsp. chia seeds
  • 1 tsp vanilla
  • 1 tsp cinnamon or other herb (optional)
  • 1 scoop of unjury protein or other protein powder (optional).


  1. Combine all ingredients in a large bowl.
  2. Roll and compress the mixture into 1 inch rounds and place on parchment paper
  3. Refrigerate a few minutes until firm and then transfer to an air tight container.
  4. Refrigerate and enjoy for up to one week.

Lemon Ginger Cookies

2 ½ cups almond meal/flour
1 tsp. baking soda
2 Tbsp. ground ginger (+optional 1 tsp fresh grated ginger)
¼ cup grape seed oil or melted coconut oil
½ cup maple syrup
2 Tbsp. lemon zest

Lemon ginger Cookies
Preheat oven to 3500F.

In a large bowl, combine the almond meal, baking soda and ginger.
In a medium bowl, combine the oil, syrup and zest. Add to the dry ingredients and mix until well blended. Scoop 1 Tbsp. of the dough onto a parchment-lined baking sheet.
Bake for 8-10 minutes, or until the tops start to crack!

Best Oatmeal Ever

Best Oatmeal Ever


1 cup steel cut oats
1 ½ tablespoon fresh lemon juice
¼ teaspoon sea salt
½ cup mix golden and regular raisins
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon powdered ginger or fresh grated
1 teaspoon maple syrup
¼ cup coconut milk or any other nut milk

Place the oats in a pan and cover with water add the lemon juice and soak overnight.
Drain through a fine mesh and rinse well
In a 4 quart pot, combine the oats, 2 cups of water and salt. Bring to boil on high heat and cover. Decrease the heat to simmer and cook for 10 minutes. Add dried fruit, cinnamon, cardamom, ginger and stir.
The oatmeal becomes creamy as the water evaporates. Add the maple syrup and the milk and stir.
Serve warm in a bowl and garnish with toasted nuts or fruit compote

Adapted from One bite at a time by Rebecca Katz pg. 84