Our participants are in the final week of our Spring into Summer challenge and we couldn't be more proud. Some participants choose to repeat previous weeks and others remove the "training wheels" and start to meal plan on their own with their new found CCN lifestyle knowledge. Even small take aways like drinking 80 oz. of water a day, aiming for 5 colors a day, or never eating a carb alone are total victories in our book! Can't wait to share some amazing testimonials next week!
Here's a recipe from week 3 that was a big hit. While it isn't dairy free, it is gluten free and we're willing to bet you won't even miss the pasta!
Summer Garden Lasagna
Coconut OR avocado oil cooking spray
1 medium zucchini, ends trimmed and cut into thin planks (lengthwise)
1 medium yellow squash, ends trimmed and cut into thin planks (lengthwise)
1 small eggplant, peeled, ends trimmed and cut into thin planks (lengthwise)
1 pound ground turkey breast
1 yellow onion, chopped
3-4 cloves garlic, minced
8 ounce container sliced baby Bella mushrooms
1 (24 ounce) jar clean marinara sauce
1 Tablespoons dried Italian herbs
1 (16 ounce) container cottage cheese
1 cup Parmesan cheese and basil for topping
Preheat oven to 375 degrees. Coat a 13x9 baking dish with coconut or avocado oil spray and set aside. Pre-bake veggie noodles for 10 minutes to soften slightly. While the veggies bake, make the sauce. Brown turkey in a large pot or deep skillet. Add onions, garlic and mushrooms. Cook for 5 minutes over medium heat, or until mushrooms are softened and onion is translucent. Add the marinara and Italian herbs. Let simmer for 10 minutes to let the ﬂavors meld. Layer 1/ 3 of the sauce into the bottom of your prepared dish. Add a layer of veggie noodles, alternating type. Layer ½ cottage cheese on top of the noodles. Repeat layers and top with remaining sauce. Sprinkle with cheese and bake 20-30 minutes. Garnish with fresh chopped basil and serve. (Vegetarian: substitute with lentils, chopped walnuts and mushroom mixture for ground turkey.)