Zen & Zucchini Fries

Completely different feelings going on this week.  It's amazing how your thoughts and emotions can shift day to day.  Maybe it's this spectacular sunny weather we are having in the Northeast or I don't know what? The days have been so mild and sunny, everyone seems to be brighter and happier! 

I started off the weekend trying out a new workout.  I'm always game for a new challenge and after hearing Tina, over at Carrots-N-Cake give Cross-Fit a big thumbs up, I thought why not!?!! 

Cross-Fit Hoboken was a blast...we started out by running around the block.  (which means running around the old factory that houses Cross-Fit) Very cool...I love the feeling of working together as a team and this felt very much like track club meets marine boot camp. 

I instantly met some new people and was having a great time.  All the trainers were very encouraging and ...it was nice to be the student for a change and not the teacher!! Just what the doctor ordered...thank you!! As Arnold would say...'I'll be back"


While back on the food front...I enjoyed a great 'health-bowl salad' at Maxwell's the other night.  It was full of yummy things like....chickpeas, cuc's, sunflower seeds, greens, carrots and cherry tomatoes with a light lemony vinegarette.  Tasty and filling...just what I wanted!  I also had some of their vegetarian chili, terrific! 

Need some new lunch inspiration? Me too. 

I've been working on a new recipe for a easy lunch...Quick Kale Wraps...recipe will hopefully be on the blog soon.  I want something prepared ahead and ready to go for work or to grab as a healthy snack. 

I think I got this all wrapped up...stay tuned

And then I found myself craving something crunchy to pair with some sweet and tender bbq'd chicken. (and secretly trying to get my husband to eat more vegetables)  I created a crispy, crunchy vegetable stick..and wa-la zucchini fries were born!!!

Say hi to the blog world...

This was so easy and fun to make....I started off with sliced zucchini wedges. 

Rolled the wedges into oat flour..(you can so use white flour) or whatever you have, but you all know my issue with white flour.

Let them go for a quick swim in the egg bath...

Roll them around in some whole wheat seasoned breadcrumbs and season with garlic powder, salt & pepper

And bake on a cookie sheet or cooling rack on a cookie sheet at 425 degrees for about 25-35 minutes until golden brown.  Depending on your oven, you might need more or less time.  They will be done when they are toasty brown and the zucchini is tender.  I bet this would be a real winner with kids...it's super fun to eat and dip. 


This week went really fast, but we managed to squeeze in another hike along the Hudson River.  I packed up some fruit to nibble on by the water. 

I've been preparing a few of these fruit cups lately to keep on hand.  They're great to grab on the go and I love all the layers of color. 

Wishing you all a very happy, healthy St. Patrick's Day weekend!

Try to remember to wear your green and also eat some green...veggies that is!!

Be well!

Cheers!