Sunday, January 29, 2012

Zucchini Oat Mozzarella Basil Bread

Today's workout:
50 minutes treadmill, Level 15 incline, 3.0 MPH walking

Broiled Grapefruit & Sand Dollar Protein Pancakes

I got out of bed this morning, more like rolled, thumped, creaked and moaned my sorry ass into a standing position, and did a full body damage assessment. Yesterday's burpees did a number, but nothing too terrible. It's mainly in my shoulders, low back, glutes and core. My core! The best place ever to be sore. I have some mean, mean shin splints, too. At least I think they're shin splints, I've never had this kind of pain before. It's on the anterior side of the shin ... Thoughts? I think it's from pushing myself through the long jump in the mud? Oh, and well, my knees, they're bruised.

That dirt is perma-embedded in my knees.

Needless to say, this morning I didn't want to do anything crazy, just enough to get the blood flowing and help work out the kinks. {Working out with Sore Muscles} After a good breakfast and my usual 12 cups of coffee, I settled into the 2nd book. ;)


So good! I had to pry it out out of my own fingers to finally start dinner. This is why I only start books when I have chunks of time available to read them. I read the first one in 2 sittings last weekend. Needless to say, it was pretty much a jams & mocs kind of Sunday. 


When I put the book down, I was craving a hearty, delicious, bread. After reading about Peeta's baking and the awesome meals they eat on the train and while visiting various Districts, I just had a hankering. 


Let me share some hunky, crusty, uber delicious
Zucchini Oat Mozzarella Basil Bread


I adapted this recipe from one that I found on the side of my bag of self-rising flour.




Zucchini Oat Mozzarella Basil Bread
Serves 8
Prep time: 10 minutes
Bake time: 40 minutes

Ingredients
  • 1 cup instant oats
  • 2 cups self-rising flour
  • 6 tablespoons egg whites
  • 1 cup fresh shredded mozzarella
  • 1 cup fresh grated zucchini
  • 1 tablespoon basil, rosemary and garlic salt
  • 1 cup onions
  • Crushed garlic
  • 2/3 cups water
Directions
  1. Preheat oven to 375 degrees
  2. Grease a deep-dish pie pan
  3. Grease skillet, brown onions and garlic on medium high, about 3 minutes
  4. Mix flour, oats, zucchini, egg whites, cheese, seasonings, water and onions.
  5. Press into pie pan and bake for 35-40 minutes. 

Awesome spread with butter, dipped in marinara sauce, toasted, endless possibilites!

Well, this lady has a 4:50 am wake-up. Oh, the things we do for fitness. I'm hitting the weights and a spin class. Cheers to Monday's!

P.S. Do you love our new tomato red walls?


4 comments:

  1. i like the red wall, and cute shoes! Thank you for sharing this recipe and i will try to make it this weekend. have a good night..

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  2. What thigh workouts do you do...Yours are exactly what I want mine to look like and their not there yet...If you could give me some tips that would be great. :)

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  3. That bread looks SO good, I am gonna have to try it. Love the red walls, my hubby refuses to let me paint. :(

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  4. this looks great, but I have a wheat allergy - any self-rising flours with no gluten?

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