Healthy ideas

Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt) 


  • 1 lb 93% lean beef
  • 3 cloves garlic
  • ½ onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8" thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • ¼ cup Parmigiano Reggiano
  • 1 large egg


In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.


Today’s vegan breakfast was really amazing: One whole grain bagel topped with some organic avocado from the farmers market, freshly grounded pepper, a tiny bit of sea salt and creamy white balsamic vinegar besides some fresh straw - and raspberries (I had way more than pictured). Such a lovely treat after a stressful week full of exams and studying. Have an amazing day, xx Amber 


The Food Doctor Apple and Walnut bar tasted predominantly of apples and walnuts, as you might hope, and had an interesting texture with a surprisingly large number of walnut pieces. It was not at all heavy though and not too sweet, but I have to be honest that it didn’t really fill me up for as long as the other bars have so far, for some reason. The ingredients list is quite acceptable and has lots of good stuff like linseeds, millet and amaranth in it, and it contains polydextrose, which (although it sounds worrying) is just a form of soluble fibre which has been shown to have beneficial prebiotic effects. I would frankly prefer it were not there, but I am not too worried about it going by the little bit of research I have been doing. Overall, I might buy this again, but if I had the choice between this and The Food Doctor’s Fig and Mango bar, I would definitely choose the fig one.


Oatmeal Peanut Butter Cookie Dough Blizzards - The perfect sweet treat that is also healthy…RECIPE


For the cookie dough balls

½ cup old fashioned oatmeal, ground

¼ cup almond meal

2 tablespoons natural peanut butter

2 tablespoons maple syrup or agave syrup

1 teaspoon pure vanilla extract

¼ cup old fashioned oatmeal, whole

2 tablespoons mini dark chocolate chips

For the blizzard

2-3 frozen bananas

2 teaspoons pure vanilla extract

1-2 tablespoon natural peanut butter

splash or two of milk of choice (I used unsweetened soy)

Breakfast Ideas for Overnight Guests 

Recently, my younger sister told me that whenever she visits her friends house and stays for the night, she always wakes up to a lovely cooked breakfast! Quite frankly, I thought this was a wonderful idea and it got me wondering what kind of breakfasts I’d like to wake up to in the mornings with a friend. Read on for some tasty breakfast ideas for your most loved ones!

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