Make waves with these delicious, nutritious Mushroom Pizza Stuffed Zucchini Boats. Easy, cheesy and a smart way to optimize zucchini season!
Even if you don’t grow your own zucchini (I don’t, but my neighbors do, lol) this green squash is a great way to add extra fiber, vitamins, minerals, and volume to your meals. Exceptionally versatile if you are gluten-free or a lower carb kinda person, plus it seems to be a perennial in the produce department and inexpensive, to boot!
Check out this short video tutorial!
If air-frying, you only need 15 minutes, prep to plate, for this cheesy stuffed zucchini recipe. Takes a little longer in regular oven, but still not time-consuming, especially if you give zucchini boats a 1 minute microwave “par cook” before stuffing and baking.
I love easy recipes that pack a nice punch of protein. These mushroom pizza zucchini boats help you meet your protein goals on nights when you are going no-meat or just don’t have the time to prepare beef, chicken or pork. It’s a blend of cottage cheese and mozzarella cheese for the protein win!
A serving (of TWO halves) has 25g protein, 20g net carb, 12g fat and 293 calories. This is A LOT of food that will ya up! Alternatively, you can just serve one piece as a scrumptious side dish!
Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza – -but without the crust, so lower calorie, lower carb and gluten-free.
Course:
dinner, side
Cuisine:
Italian
Keyword:
gluten free, low carb, pizza, zucchini
Servings: 1serving (or serves 2 as a side)
Calories: 293kcal
Ingredients
1approximate 10- to 12-ounce zucchiniends cut off and sliced lengthwise
1/3cupbottle marinara or tomato-based pasta saucedivided
¼cup2% cottage cheese
¼cupshredded mozzarella cheese
½teaspoongarlic salt
½teaspoonItalian seasoning
2 to 3white mushroomssliced
2tablespoonsParmesan cheese
Optionalfresh herbs
Instructions
Preheat air fryer to 390F degrees (or oven to 375F)
Cut ends off zucchini and slice lengthwise. Use small spoon to scoop out seeds and some flesh in center, leaving about 1/3” of flesh around outside so that it keeps shape during cooking.
Place zucchini halves on microwave safe plate and “par” cook for 60 seconds in microwave on high.
Transfer lightly cooked zucchini halves to air fryer tray.
Spread the inside of each zucchini with 1 tablespoon sauce.
In small bowl, mix together cottage cheese, mozzarella cheese, garlic salt and Italian seasoning.
Spoon cheese mixture into zucchini halves, pat down with spoon.
Add just few little dollops of sauce to top, if desired.
Arrange sliced mushrooms on top.
Sprinkle with parmesan cheese.
Air fry for 6 to 8 minutes (or oven for 15 to 20 minutes) until cheese lightly browning and hot and zucchini softened (but not soggy)
Spoon bean mixture evenly into the two zucchini boats.
Sprinkle with chopped Italian herbs and serve with additional warmed sauce, if desired.
I’ve been on a skin care and over wellness kick as I transition out of summer into fall. Especially since we just returned from a Mexico trip a couple weeks ago where I enjoy ALL the sun, and ate ALL the things! It was quite a treat to return home, to a box loaded with some of the latest, greatest products designed to help mid-life me live my best life! Read on for my fall skin care tips and how you can incorporate these products into your life.
Check out the “trailer” for all these great products that will help you optimize your health, wellness and beauty this fall!
Remember to Protect Yourself in the Sun
Despite the weather cooling off a bit, the sun can still be shining something fierce and lull you into a false sense of security. Ultraviolet radiation (UVR) from the sun even gets through and damage your skin (and hair and eyes) on cloudy days. And because the weather is so mild and beautiful (isn’t it an amazing time of year?!), we are all probably spending more time outdoors. So, if you’re heading out for a run, hike or to watch your favorite sports team play outdoors, make sure you are taking proactive, preventative measures by wearing sunscreen, a brimmed hat, and long sleeves, if the weather permits.
Get Your Glow Growing from the Inside
Take two tiny Biosil liquid capsules a day (AM/PM) to help get your glow on!
In addition to preventative skin measures in the sun, you can also take care of your skin, hair and nails from the “inside out,” thanks to Biosil ® Liquid Capsules. After age 21, your body’s collagen production starts to decline – and UVR from the sun is no friend of keeping collagen, elastin and keratin fabulous over time. Ugh, that’s a real bummer for year-round sun worshipers like myself. But Biosil can help skin, hair, nails and joints that are suffering the effects of diminished collagen production.
Interestingly, Biosil isn’t actually collagen product like the powders and other supplements that are touted, but instead a clinically-proven supplement backed by my 25+ years and $20 million of research into how it can help your body generate more of its own collagen and protect what you already have.
The vegan-friendly capsules are clear, tiny and easy to swallow, and contain the liquid Biosil formula. As directed, I take two capsules a day, one in the morning and one in the evening. Taking care of my joints is priority number one with me, but also, I appreciate how Biosil also helps elastin and keratin become more resilient and make wrinkles and fine lines soften and hair and nails thicker and stronger – and joints happier! You can learn more HERE.
Take Care of Previous “Sins of the Sun” at Home
Medpeel Cark Spot Corrector is my new best friend!
If you’re like me, and getting a big older, you may have started noticing dark spots on your face . . . and chest and hands (for me). These dark age spots (or “liver spots” as my grandmother called them –ewww), are from cumulative UV damage from the sun, and can also be exacerbated by a genetic predisposition. Well, that’s no fun. I don’t have the time to sit around in a med spa or funds for any laser type treatments to zap them away – so I was THRILLED to find Medpeel Professional Strength Dark Spot Corrector Brightening Serum that is clinical strength, but safe enough for me to use at home. This easy to apply serum can fade dark spots with visible results and make skin tone more luminous overall in as little as 14 days.
Use up to twice daily, after cleaning, exfoliating and toning face with the products of your preference. Then rub in a few drops of the concentrated serum at problem areas (or honestly all over the tops of my hands and full face) and the finish with a sunscreen (SEE, ya need to keep up with the sunscreen). The active ingredient is Alpha Arbutin, a molecule extracted from the bearberry plant which helps prevent the formation of too much melanin which causes these dark spots. Alpha Arbutin is very gentle and kind to the skin and I am not noticing any irritation at all.
Save 20% with code BABBLE20 at MedPeel.com (valid 10/1/22 to 12/31/22)
Get Enough Sleep – 7 to 8 Hours Please
September though the end of the year is a VERY busy time of year. Back-to-school season, along with all the extra-curriculars that come along with busy family life. Work can be ramping up as the final fiscal quarters close out, and deadlines are a plenty. Plus, my running season is ramping up which means more early morning trainings and additional stress put on my body. All these factors may be wreaking havoc on your sleep hygiene – most of us need at least 7 to 8 hours to function optimally! Poor sleep can cause stress hormones to go crazy, and that’s just not good for your skin an overall well-being. So, turn off media an hour before bed, start a relaxing routine (like maybe pamper yourself with a warm bath!)
Exfoliate & Relax with a Seasonally-Inspired Home Spa Treatment
The autumn Tree Hut Shea Sugar Scrub scents are ahhh-mazing and my skin is too!
So, hey! Why not pamper yourself before bed, as mentioned with a nice calming bath, long warm shower, or some other spa-like, out-of-your-norm special treatment? I love using Tree Hut’s Shea Sugar Scrubs — they have an array of delicious scents that will evoke and seasonal mood! This autumn, I’m falling for Tree Hut’s newest Shea Sugar Scrubs — Pumpkin Spice Latte and Velvet Coffee. I can scrub away all that yucky dry skin from my summer adventures to uncover glowing, hydrated skin thanks to the good-for-me ingredients that leave my skin so happy and feeling fab. The Pumpkin Spice Latte scrub smells divine, wafting of pumpkin, nutmeg, cinnamon, vanilla and orange zest! The nutmeg seed powder acts as an anti-inflammatory to help calm the skin. The Velvet Coffee scrub has me buzzing with excitement because the infusion of caffeine helps to firm and tighten the skin topically while the coffee arabica seed is an effective exfoliant. Plus, it smells like a mug of blissful caramel maple coffee!
In addition, an, these products are also a great way to exfoliate my hands and face before I use the Medpeel Brightening Serum mentioned earlier.
Eat Well! Treat Yourself, but Remember Balance & Moderation
CORE Bar is an ideal snack before my workout & the limited-edition pumpkin spice is YUM!
I’m not a denier. That surprises people, since I’ve been lean my whole life. I say eat a little bit of the treat, it will satisfy you and you’ll be less likely to eat the whole package of “whatever” later. In the fall, the choices for goodies really REALLY ramps up – I’m mean, the Halloween candy alone . . .not to mention all the pies and candies coming up over the holidays. Growing up, my mom would tell me that too much sugar was bad for my skin. Not sure if that’s true, but I do know that drinking enough water and making clean, wholesome food choices most of the time does help with clear, bright, happy skin.
As mentioned, I will have a bit of sweets, if they are around. But I also like to keep healthy bars on hand to curb any cravings in a more mindful way. A favorite is CORE’S newest Pumpkin Spice Bars featuring the taste of warm cinnamon and spices and pumpkin with every yummy bite. In addition to the great taste and texture, I appreciate the quality, plant-based, wholesome ingredients in these bars that offer 6g fiber, 6g protein and immunity support. It’s the perfect bar to fuel up before my run or workout!
For elite races gunning for a podium spot, hydration can make or break a race. And for us middle- and back-of-the-pack runners, drinking enough liquids on the course can also help keep fatigue, muscle cramps and lack luster performance at bay.
POV: I should have stopped at the Spartan on-course water stations!
So, the question on pretty much every runner’s mind is – “Does Spartan have water stations?” and/or “Should I wear a hydration pack at Spartan race”? The official answer on-course water taken from the Spartan.com help desk is:
“We have water and aid stations on every course. During a 5K Sprint, we may only have one aid station halfway through the course. During a longer race, like a Super or a Beast, we will provide up to 4 aid stations. We do not provide food or gels, so please plan to bring your own.”
Spartan Race
Additionally, based on my experience, there is almost always free spartan water station made available at a table close to the start corral. Taking a few small paper cups of water here is a great way to top off your tank, without drinking too much, too early and circling back over and over again to the porta-potty station. If you’ve raced much at all, you may have your own hydration strategy, but this is mind (as a non-hydration pack wearer):
Spartan Race Hydration Plan
BEFORE (24 to 48 hours prior to start): Ensure that I am properly hydrated throughout the day (check out my previous post “50 Shades of Pee” ), so that I don’t go into a race setting already flirting with dehydration.
BEFORE (2 to 3 hours prior to start): As soon as I wake up on race day, I start hydrating again and cut it off an hour before the start line so that I have time to empty my bladder.
BEFORE (15 minutes prior to start) : Drink about 6 to 8 ounces from the start-line table.
DURING (as available in race): Drink at EVERY water station on the course. I figure it may slow me down a bit, but in the end, I will be faster from taking care of my body’s needs. Experts suggest drinking about 4 ounces of fluid every 20 minutes in a race which is a little harder when not wearing a hydration vest. Exact hydration needs can vary by the weather and other factors like a person’s size and environmentally-evolved or genetic propensity to sweat. But since I’m not a “super sweat-er,” I can get by with drinking about 6 ounces at every stop (about 2 to 3 little paper cups). Your needs may be different.
AFTER (immediately after finishing race): Right after the race, start replacing lost fluids. Spartan always has both an electrolyte-replacement drink and water option available as you exit through the finish chute. My advice is to take both. Additionally, you can find water stations throughout the festival area to get refills or visit sponsor tables that often also have cold drinks.
AFTER (next 24 hours): Continue to hydrate, without forcing water, for the few hours and day until urine returns to a light straw yellow color, or clearer. (see chart)
Also, Spartan race always has provided participants a post-race Spartan Drink Ticket in their pick-up packet that is good for one beer or seltzer (seems to vary on what’s being offered). Be mindful to your body’s needs and drink that after you’ve had the water and electrolyte drink – alcohol can be dehydrating! Visit Spartan.com for more Spartan Hydration Tips
Save your beer or seltzer until you’ve rehydrated with water and/or a sports drink!
Stadion, Sprint and Super Spartan Race distances are shorter, ranging from 5k to 10k in total distance and it’s pretty easy to get the water you need on course. However, for longer races like Beast, Ultra Beast and Hurricane Heat, there is a high probability (especially in the latter two) that you will have trouble meeting your body’s hydration needs. Or, if the forecast is very hot or you sweat profusely out of the norm, you may have issues. That’s when it’s a good idea to wear a hydration vest for the duration of the race.
There are so many types and styles of hydration vests, hydration packs, ergonomic carry-along water bottles and more – enough to fill up another post. But I’ve listed a few popular options here:
The SPARTAN by Weis Simer Hydration Vest was designed by a team of athletes, adventurers and long-distance runners who understand that details can make or break a race, a workout or a long run. This vest was designed to withstand the toughest conditions while maximizing comfort, hydration and performance. $98 *Flasks sold separately
Spartan by Craft Hydration Belt – a smart option for shorter races or when you know you have a spot to stop for refills. Lightweight mesh material, adjustable buckles, one zippered pocket for storage. $35
Another way to be proactive about your health and wellness before a Spartan Race be proactive about your electrolytes.
Being hydrated is NOT just about drinking enough water or fluids, it also has to do with maintaining proper balance of the essential minerals needed by your body. The Spartan 6-hour Hydration Tablets, make tending to this task easier with time-released, balanced electrolytes that are free of the sugar, weird flavors, strange colors and junk found in some sports drinks. My husband is a “super sweat-er” and is a 1000% fan, not just for race day, but in daily training too.
Autumn is here, the cozy yet bold flavors are dropping faster than the leaves from a tree! Like this Rustic Mushroom Bacon Blue Tart (with Garlic-Thyme Pastry “Leaves”), an autumn-inspired, delightfully delicious meal that comes together conveniently thanks to frozen pie crusts from Wick’s Pies.
Eating pie for dinner is where it’s at! This is one of the best savory tarts I have ever made and is brimming with mushrooms, leeks, bacon and fresh herbs on a bold layer of creamy blue cheese.
Oh, and the crust! Let’s talk about the crust! Delicate, tender, flakey yet oh-so convenient! It’s a frozen pie crust from Wick’s Pies. I am NOT a pastry chef, and having the time and skill to make a pie crust worthy to envelope all the delicious ingredients in this mushroom tart stresses me out!
A glimpse at how easy this “use a froze pie crust” recipe actually is!
Using a frozen (and thawed) 8” Raw Circle of rolled out dough from Wick’s Pie, make my life so much easier – and I can spend my culinary talents focusing on the fillings and overall flavor of my tart rather than worrying about a dry, soggy, or otherwise lackluster crust.
Fold up the sides, easy-peasy – you can’t make a mistake!
Also, I making a “rustic” tart, NOT in a pie pan with fancy lattice work, pinching or braiding also makes easy savory tart recipe a winner. Just put fillings in the middle, leaving about a 1-inch border, and then fold up the edges to secure. This mushroom pie CAN’T be messed up and any imperfections in executing the crust “fold up” just adds to the rustic, country charm.
Because I’m so addicted to this delicious, tender convenience pie crust, I decided to use a leaf-shaped cookie cutter to make extra savory pie-crust pastries. You can NEVER have too much crust, am I right?! I simply sprinkled these pie dough cut outs with garlic salt and pressed in a bit of fresh thyme decoratively. Feeling so fancy serving this casual yet pretty darnclassy meal to my mom and dad this weekend!
Use a cookie cutter to punch out your favorite shape and sprinkle with garlic salt!
Mushroom Tart Pro Tips:
After sautéing mushrooms, slightly tilt pan to pool up excess liquid and mop off with a paper towel. This will prevent the crust from getting soggy.
Don’t skip the egg wash step in the recipe, this helps the crust turn a beautiful golden brown with a nice gloss.
If you are not a blue cheese fan, you can substitute another type of cheese (maybe crumbled Feta or even grated sharp white cheddar) instead.
I like to use a vented pizza pan, I think it keeps the crust crispier and flaker.
Check out Wick’s Pies wholesaler page for the source of the 8” Raw Circles used in my recipe . . . or you can also order whole pies of the dessert type to be delivered to your door– what a fabulous way to minimize upcoming holiday entertaining stress!
Rustic Mushroom Bacon Blue Cheese Tart with Garlic-Thyme Pastry “Leaves”
Prep Time
10mins
Cook Time
36mins
Total Time
35mins
So bold and beautiful, filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner — or as an appetizer for your fall-season party!
Course:
Appetizer, brunch, dinner
Cuisine:
American, country, French
Keyword:
bacon, blue cheese, mushroom, pie crust, tart
Servings: 4servings
Ingredients
4-ouncebacon
10ouncesmushrooms of choiceI used Cremini and White Button
1cupsliced leekswhites and light greens
1/4teaspoonblack pepper
¼teaspoonsea salt
4ouncescream cheesesoftened
2ouncesblue cheesecrumbled
1teaspoonfresh thyme leavesplus extra for garnish and crust “leaves”
1whisked egg for wash
½teaspoongarlic salt
2frozen Wick’s Pie crusts, thawed1 for tart, 1 for extra crust “leaves” (optional
Instructions
Heat 12-inch stainless steel skillet over medium-high and cook bacon for several minutes each side, until browning and crispy. Remove to paper towel-lined plate to drain, reserving about 1 tablespoon bacon fat in pan (discarding the rest).
Add sliced leeks to pan, and sauté for 2 minutes and then add mushrooms and continue to cook for a 4 to 5 more minutes until softened and liquid released. Season with salt and pepper. Remove from heat and slightly tilt pan to pool up any remaining mushroom liquid and carefully pour off or sop up with paper towel. This will help prevent tart from getting soggy.
Preheat oven to 400F.
Allow mushroom mixture to cool for a few minutes. Meanwhile, make cheese filling by coarsely mashing together 2 ounces of crumbled blue cheese with 4 ounces cream cheese.
Place thawed Wick’s Pie crust on a baking sheet (I prefer a vented pizza pan), coated with non-stick spray.
Using spatula, spread on cheese mixture eaving a 1” border. Next pile on mushroom mixture over cheese and lightly pat down.
Fold up edges of pie crust “rustically,” pinching excesses in the folds together as needed. Brush exposed edges of pie crust with egg wash.
Top with crumbled bacon.
Bake at 400F for 25 minutes or until crust golden and cheese bubbling.
Once you stick tart in oven, start preparing the optional garlic-thyme “leaves” which will bake in the same oven as the tart for the last 5 to 6 minutes of baking.
Spread thawed Wick’s crust on a baking sheet and sprinkle with garlic salt. Use leaf shaped cookie cutter (or other cutter design of choice) to make impressions that cut through – slightly wiggle the cut crust from them, but leave on the pan to cook as “extra” snacking material for later! Press on some of the fresh thyme into to dough decoratively. Bake at 400F for 5 to 6 minutes or until golden. Remove to cool on pan for 5 minutes before handling.
Serve garlic-thyme leaves alongside the tart, if desired (making the leaves is an optional step).
Flying solo on dinner plans? Stay home and cook up a comforting, delicious serving Mushroom Risotto for One that is well worthy enough to make any restaurant menu.
Maybe you’ve made risotto before and are like, “No, way . . .that’s going to take too long and/or I don’t have the patience.” However, unlike traditional risotto that takes 20 minutes of constant stirring and devoted attention (a real PITA) to produce, this easy-make risotto cooks up in the MICROWAVE in less than 10 minutes.
Check out how easy it is to make risotto in the microwave!
Plus, since it is a single-serve mushroom risotto recipe, you have automatic portion control that will keep you from eating an entire pot full. It’s so creamy and velvety and mushroom-y, you are going to love this under 10-minute risotto recipe.
The recipe uses all of the traditional risotto ingredients including Arborio rice, which (consider this your warning) you should NOT swap out for another type of rice. Arborio a medium-grained rice that is that textbook standard for producing the right starchy, creamy texture of this beloved rice comfort dish. Also of course, butter, Parmesan cheese, and mushrooms! I think Baby Bella (aka Cremini) mushrooms work great, but those simple white button mushrooms will do just fine too!
Pin this for later!
Serving: 300 cal, 13g fat, 27g carb, 6g protein). I used a vegetable-based culinary concentrate from Zoup to whip up the broth, so convenient and rich-tasting, there was no point in opening a big carton of broth for just ½ cup.
Pro Tip: Use a really big mug, about 20 – 24 ounces (or bigger). This will at first appear too big when you see the small amount of rice in it, but the large size is mandatory to prevent any messy over-boiling. If you’d like a large yield microwave risotto dish, check out my recipe for Microwave Risotto with Lemon & Asparagus which serves four
Note: This post contains affiliate links. I may earn a small commission from purchases, however price to you remains the same. Proceeds help offset operating costs for The Fit Fork – thank you!
Mushroom Risotto for One (in a Mug, in the Microwave)!
Prep Time
2mins
Total Time
10mins
In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!
Course:
rice, Side Dish
Cuisine:
comfort, Italian
Keyword:
mushroom, rice, risotto
Servings: 1serving
Calories: 300kcal
Ingredients
½tbspbutter
1tbspfinely chopped onions
¼cupof arborio riceno substitutes
1/2cupof veggie broth
1tbspof dry white winecan sub broth or water
Pinchgarlic powder
Pinchground black pepper
3tbspfinely chopped mushroomsabout 2 white buttons
1tbspgrated Parmesan cheese
Optional garnish: chopped thyme or p
Instructions
Place the butter and onion in oversized 20- to 24-ounce mug. Mug will look “too big” for ingredients, but it will boil up so you need that room. Microwave on HIGH for 90 sec, stopping to stir halfway through.
Add the rice, garlic powder, ground pepper, and broth to butter mixture.
Microwave on 50% power for 2 minutes. Let “rest” for 2 minutes, then at 50% for another two minutes.
Stir in wine and mushrooms. Microwave at 50% for 2 more, let sit 2 minutes. If it is liquid-y or rice still has “crunch” then microwave again at 50%, adding water if getting too dry.
Add cheese and herbs, if desired, and heat another 1 minute at 50% power.
*Because microwave cooking times can vary depending on wattage, if at any time too much liquid is evaporating and rice looking dry, add a tablespoon more of broth/water back in.
