Gluten Free Day #1 (I’ve had three Day #1s this week!)

Ed and I are working on going gluten free again. It’s time that we got back on track to get this PCOS under control. And I say we because Ed has chosen to suffer with me! We did quite a good job of it pre-parental issues and managed to lose some weight but because of holidays and stressors, we pretty much gained it back.

So, we decided to start on Monday. I had 3 Day #1s this week, where I would have a slip-up. Today, after eating my yogurt with hemp hearts, I got hungry so I walked to the café at work and bought myself and English muffin. The jar or peanut butter sitting at my desk was calling to me.

Ed usually hates healthy food. When we first moved in together, we had a whole cabinet full of snack foods. The man has come a long way. He used to eat Cheese Nips, Oreos, a bowl of chips each night and now, he actually looks at veggies! I had told him way back that the first year of living together, I’m cooking him nothing but veggies. He used to hate zucchini and broccoli and now he “doesn’t mind them”.

Last night, we had the most delicious zucchini lasagna! We had made it once before but lost the recipe, so we decided to wing it. In case anyone wants it, here is our recipe:

Zucchini Lasagne (Ed and Linn’s “winged” recipe)

1 Zucchini (thinly sliced)
Ricotta cheese (we got a 250 mL container)
Mozzarella cheese, grated (roughly 2 cups)
1 can pasta sauce
1 can tomato paste
1 lb lean ground beef (we usually use ground chicken or turkey)
2 eggs
1 onion
Garlic, minced (1 wedge? – Don’t judge but the term is escaping me right now)

  1. Slice the zucchini so that it resembles lasagna noodles. I used a vegetable peeler to thinly slice the zucchini. One gave us plenty to use on a 9×13 dish.
  2. Brown the meat with the onion and garlic. Once the meat is cooked, add the pasta sauce and tomato paste. Simmer the sauce until boiling.
  3. In a separate bowl,  combine the eggs and ricotta cheese and mix well.
  4. Spread a thin layer of the meat sauce on the bottom of the 9×13 casserole dish followed by a layer of the zucchini.
  5. Next, spread a thin layer of the meat sauce, followed by the ricotta cheese mixture and topped with a layer of shredded mozzarella cheese. Follow this order until all ingredients have been used up.
  6. Bake at 375 degrees F covered for 45-50 minutes and then uncovered for an additional 15 minutes. Let the dish sit for 5-10 minutes before serving.

Happy cooking! And here’s to another Day #1 tomorrow!

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