I've been a little busy focusing on healing and moving, as well as summer travel and a very special wedding! Thankfully, I've been well enough to do all of these things and am happy to be spending the summer with G. Currently, I'm posting from Stanford in a lovely law student housing apartment! We have a ridiculous balcony and I have WAY too much time to practice my little Baroque violin.
How is it possible that I fill up a whole day with yoga, practicing, minimal food making, and a little reading? I'm just that cool at this moment in life, I suppose. I try not to beat myself up too much for being a bit of a slacker at this point. My body still has a long way to go, but compared to March 8- about May 8, my health has increased about 100% in my mind - wahoo!
I don't want to get too crazy getting back into the blogger game, so I bring to you an embarrassingly easy recipe for those of us on the road this summer with minimal kitchen tools and the need for on-the-go type meals that require little to no prep. Being mostly grain free leaves me feeling satisfied with what I do eat most of the time... but every once in a while I get a mad hankering for "normal" food. A few weeks ago, to appease an unruly appetite for pizza, I made these little zucchini pizza slices. Zucchini, as you probably know by now, is a very subtle vegetable, adapting to any flavor profile (thus its use in things like sweeter dishes.) If you're trying to kick the carbs, this recipe is for you. Give it a go next time you feel the urge to go against the grain (wink.)
2 large zucchini, ends lopped off, each zucchini sliced into 4 long pieces
1 small can organic pizza sauce, no sugar if you can find it!
1 heaping cup shredded organic raw milk hard cheddar (or cheese of your choice)
As many nitrate-free pepperonis as you can fit on top of each zucchini slice!
- Preheat the oven to 425 and line a baking sheet with foil. Place your neatly sliced zucchini on the baking sheet and spread 1 tbs of pizza sauce onto each slice. Top with cheese and pepperoni and stick in the oven for 15-25 minutes, depending on the level of desired crispiness you're after. Fork and knife recommended for this one!